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Wagamamas reveal their seasonal plant-based dessert menu

With Summer now in full bloom, the popular Asian-inspired eatery has announced they will be adding some new vegan-friendly desserts to their menu.

In a recent collaboration, Gaz Oakleys Avant Gard’n Kokoro bowl that features his famous vegan ‘egg’ has been added to the menu, increasing the list of plant-based main meals that are now available at Wagamamas. In addition to this, a lighter version of the popular seitan katsu curry has also been released as part of the Kokoro bowl range.

The season-appropriate desserts include a mango and matcha layer cake that contains a mere 258 calories and two exotic ice creams in chocolate and orange blossom flavour and strawberry and yuzu (an Asian citrus fruit) flavour.

Wagamama Chief Marketing Officer, Ross Farquhar commented: “Over the last two years we’ve seen demand for vegan dishes grow and grow, and that’s spurred us on to develop new recipes and use new ingredients. Whether you’re vegan or not our new desserts, ranging from mango and matcha layer cake to strawberry and yuzu ice cream, taste fantastic. But we’re especially proud that our vegan guests can now enjoy a treat as summer rolls in.”

To see the full Wagamama menu, visit their website. 

The post Popular Restaurant Chain To Launch New Vegan Desserts appeared first on Vegan Life Magazine.

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Who doesn’t like to cosy up with a mug of hot chocolate on a cold evening, or morning for that matter? This version has a chilli kick and the added bonus of keeping as much goodness as possible in one cupful.

Makes 2 small cups or 1 large

  • 80 g (3 oz / 1⁄2 cup) blanched(skinless) almonds (soaked for 30 minutes)
  • 500 ml (17 fl oz / 2 cups) water
  • 3 tbsp cacao powder
  • 1 tbsp maple syrup
  • pinch of chilli powder
  • pinch of salt
  • 1 vanilla pod (bean)

Method

  1. Add all the ingredients into a high-speed blender, including the vanilla pod. (I usually just chuck it in whole and chop it up, I don’t bother taking out the seeds inside as I think it’s a bit of a waste of the pod.)
  2. Blitz until you have a lovely milky, frothy chocolate consistency, then pour the mixture into a small saucepan.
  3. Slowly heat the mixture with a whisk until it reaches the temperature you would like.

The post Hot Spicy Chocolate with Vanilla appeared first on Vegan Life Magazine.

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Chewy, gooey and absolutely yummy. These little bad boys are well worth making. Don’t blame me if you eat them all in one go!

Makes 6–10, depending on size

For the caramel layer
  • 360 g (12 oz / 21⁄4 cups) Medjool dates, stoned (pitted)
  • 1⁄2 teaspoon coarse sea salt
  • 1 vanilla pod (bean), scraped, or 1 tsp ground vanilla pod
  • 1 tbsp nut butter (almond or peanut)
For the chewy base
  • 80 g (3 oz / 1 cup) desiccated (shredded) coconut
  • 140 g (5 oz / 1 cup) hazelnuts
  • 2 dates, stoned (pitted)
  • 3 tbsp coconut oil
  • 1 tbsp cacao powder
  • small pinch of pink Himalayan salt
  • 1 vanilla pod (bean), scraped, or 1 tsp ground vanilla pod
For the chocolate layer
  • 125 ml (4 fl oz / 1⁄2 cup) coconut oil
  • 4 tbsp cacao powder
  • 3 tbsp maple syrup

Method

  1. Caramel layer:  Start by soaking the dates in water for at least 1 hour – use enough water to cover them. This is so that they are easier to blend.
  2. Chewy base In the meantime, make the chewy base by adding all the ingredients to a blender and blitzing until everything is combined and you have a semi-sticky mixture.
  3. Place the mixture in a 450 g (1 lb) loaf tin or silicone mould. I like to line the tray with cling film (plastic wrap) so that it’s easier to pop out when ready. Press down the mixture to create an even layer.
  4. Next, whizz the dates with 50 ml (2 fl oz / 1⁄4 cup) of the soaking liquid, the salt, vanilla and nut butter in a blender until you get a rich, silky smooth consistency. Evenly
    spread the caramel over the chewy base layer in the mould and let it set in the freezer for 2 hours.
  5. Chocolate layer When the mixture is almost set, start prepping the chocolate layer by melting the coconut oil on low heat. Once it starts melting, add the cacao powder and maple syrup and mix well together, then take off the heat.
  6. Take the tin out of the freezer, pop out the mix and slice into 10 thin bars or 6 bigger bars.
  7. Place a piece of baking parchment (parchment paper) on the work surface, then grab a fork and use it to pick up a bar and dip it in the chocolate mixture to coat.
  8. Sometimes it helps to have a spoon handy to spoon the chocolate over. Pop it straight on the paper – because the bars are semi-frozen the chocolate will set straight away. Repeat with all the bars.
  9. Place in the fridge and take out when ready to eat.

Top Tip:  I often sprinkle chopped nuts on the top, but that’s totally optional. These can be made in a big batch and kept in the freezer, although I warn you – they will disappear pretty quickly.

 

Recipe and Images Courtesy of Bettina’s Kitchen 

The post Chewy Chocolate Bars appeared first on Vegan Life Magazine.

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This breakfast ticks all my boxes in terms of comfort, indulgence and appeasing that insatiable sweet tooth that we all have.

Makes 4 waffles, serves 2

  • 60 ml (2 fl oz / 1⁄4 cup) melted coconut oil, plus 1 tablespoon for the waffle iron
  • 375 ml (13 fl oz / 11⁄2 cups)Almond Milk, shop-bought or home-made (see page 139)
  • 200 g (7 oz / 11⁄3 cups) buckwheat flour
  • 3 tbsp cacao powder
  • 1⁄2 tsp baking powder
  • 1⁄2 vanilla pod (bean), scraped, or 1⁄2 tsp ground vanilla pod
  • pinch of salt

To serve

  • 230 g (8 oz / 1 cup) coconut yoghurt
  • 1 tsp grated lemon zest
  • 1 tbsp maple syrup, plus extra for drizzling
  • 1⁄2 vanilla pod (bean), scraped, or 1⁄2 tsp ground vanilla pod
  • handful of fresh fruit
  • micro herbs and edible flowers (optional)

Method

  1. Start by heating the coconut oil in a pan on medium heat with the almond milk.
  2. Place all the remaining waffle ingredients, including the melted coconut oil and almond milk into a bowl and mix well.
  3. Heat up the waffle iron and dab or brush with coconut oil. I use the small waffle iron where the waffles come out looking like a four-leaf clover. Ladle some of the batter mixture into the iron
    and cook until super crispy.
  4. While the waffles are cooking, pimp up the coconut yoghurt with lemon zest, maple syrup and the vanilla, stirring to combine.
  5. Once the waffles have been cooked, serve with a dollop of the coconut yoghurt, fruits, micro herbs and edible flowers, if using, and drizzle with maple syrup.

Recipe and Images Courtesy of Bettina’s Kitchen 

The post Hearty Buckwheat Waffles with Strawberries appeared first on Vegan Life Magazine.

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Chocolate makes the heart sing, it makes you happy – there is no arguing about that!
Make sure you make a big batch of these because they won’t last long. They are the perfect holiday dessert, or actually, any occasion will do.

Makes 10 small bites

  • 80g (1⁄2 cup) hazelnuts (plus 10 whole hazelnuts for the middle)
  • 80g (3⁄4 cup) almond flour
  • 3 tbsp cacao powder
  • 60 ml (1⁄4 cup) coconut oil
  • 2 tbsp peanut butter
  • 3 Medjool dates, stoned (pitted)

For the coating

  • 200 g (7 oz) dark chocolate bar,
  • 90% or 70% cocoa solids

For the toppings

  • chopped hazelnuts
  • dried flower petals (for special occasions)
  1. Place the hazelnuts in a small blender and blitz until you get a flour-like consistency. Then pulse until the mix becomes slightly sticky. Add in the rest of the ingredients and blitz until you get a sticky, fine mixture.
  2. Spoon out bite-sized portions of the mixture, place one whole hazelnut in the middle and wrap around it to form a ball, then place on a plate lined with greaseproof paper (wax paper). Do this until you have around 10 bite-sized balls, then place them in the fridge to set for 10–15 minutes.
  3. In the meantime, break the chocolate into a bain-marie – place a heatproof bowl over a saucepan with some boiling water in the bottom, but without the bowl touching the water, then cook, stirring occasionally, until it has melted. Remove the bowl from the pan.
  4. Line a chopping board or plate with greaseproof paper (wax paper), get the balls out of the fridge and gently dip and roll them in the melted chocolate until fully covered. Place the chocolate-covered balls on the paper and top with chopped hazelnuts and some dried flower petals. Place in the fridge to set.

These little tasty gems last for up to a week in the fridge but tend to be eaten pretty quickly!

Recipe and Images Courtesy of Bettina’s Kitchen 

The post Hazelnut Bites appeared first on Vegan Life Magazine.

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Makes around 15 truffles servings

Ingredients

  • 1 ripe avocado
  • 80g melted high-quality vegan chocolate
  • 2 tbsp coconut oil, melted
  • 3 tbsp raw cacao
  • 2 tbsp coconut honey, maple syrup, rice malt syrup
  • Pinch pink salt

Method

  1. Add the avocado, cacao, sweetener and salt to your food processor or high-speed blender. Blitz until
    smooth and creamy.
  2. Very gently melt the coconut oil and chocolate in a pan then add to the processor. Pulse to combine
    everything.
  3. Transfer to a bowl and then pop into the fridge for a couple of hrs to firm up so that you can roll
    them.
  4. Scoop out bite-size pieces of the truffle mix and roll into balls and then in some more cacao.
  5. Store in the fridge.

Recipe and Images Courtesy of Rebel Recipes

The post Chocolate Avocado Truffles appeared first on Vegan Life Magazine.

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8-10 servings

Ingredients

For the base

  • 150g (1 1/2 cup) ground almonds
  • 2 tbsp desiccated coconut or sesame seeds
  • 6 Medjool dates
  • 3 tbsp coconut oil melted
  • Pinch sea salt

For the caramel

  • 18 Medjool dates
  • 3 tbsp almond butter
  • 1/2 tsp vanilla powder
  • 3 tbsp almond milk
  • Pinch sea salt

Chocolate layer

Method

  1. Firstly add all the base ingredients in your food processor and blitz until everything comes together.
  2. Line a tray with baking paper then press the base mix firmly down and into the sides. Pop in the fridge while you make the caramel.
  3. Wash the food processor then add the caramel ingredients and blitz until you get a super smooth paste.
  4. Remove the base from the fridge and spread the caramel over the top. Return to the fridge.
  5. Break up the chocolate and place in a glass bowl with the coconut oil then very gently melt over a saucepan of simmering water.
  6. Pour the chocolate over the caramel and then return to the fridge for at least 4 hrs to firm up.
  7. Slice as desired.

Top Tip: Can be kept frozen in the freezer.

Recipe and Images Courtesy of Rebel Recipes

The post Indulgent Caramel Millionaires Shortbread Slices with Ombar Chocolate appeared first on Vegan Life Magazine.

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Ingredients

  • 100g cherries, pitted and chopped in half
  • 1 tsp maple syrup
  • Splash water
  • 250ml (1 generous cup) coconut cream
  • 2 tbsp organic coconut oil
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla powder or essence
  • 100g bar good quality vegan chocolate
  • 2 tbsp raw cacao
  • 1-2 tsp espresso powder

Method

  1. Firstly add the cherries to a saucepan with the maple syrup and water, heat on a medium heat for a few minutes until the cherries have softened a little. Set aside.
  2. Now break up the chocolate and add to a large bowl.
  3. Heat the coconut cream, coconut oil, maple syrup & vanilla in a saucepan until just before boiling. Stirring constantly.
  4. Pour the mix over the chocolate and leave for a few minutes to allow the chocolate to melt.
  5. Fold in the raw cacao & espresso powder and stir gently so that everything is combined. Now fold in the cherries.
  6. Spoon the mix into glasses or espresso cups then pop in the fridge to firm up – around 4hrs or overnight.

Recipe and Images Courtesy of Rebel Recipes

The post Cherry Chocolate Ganache Espresso Pots appeared first on Vegan Life Magazine.

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8-10 servings
Ingredients

For the strawberries

  • 200g (1 cup) strawberries
  • 1/2 tsp vanilla essence
  • 1 tsp coconut syrup

For the cream

  • 240ml (1 cup) coconut cream
  • 1/2 tsp vanilla essence
  • 1 tsp coconut syrup
  • 70g bar 72% Ombar chocolate 
  • 1 tsp coconut oil

Toppings

  • Desiccated coconut
  • Sesame seeds
  • Freeze-dried raspberries

Method

  1. Add the strawberries, coconut syrup and vanilla to a blender or mini-chopper. Blitz until everything is combined.
  2. Add some of the mix to your popsicle moulds – a few dollops in each.
  3. To make the coconut cream, simply mix in the vanilla & coconut syrup.
  4. Next, add a few dollops of the cream into the moulds.
  5. Repeat – add more strawberry mix and cream until full.
  6. Carefully insert the popsicle sticks
  7. Freeze overnight.
  8. Break up the chocolate and place in a glass bowl with the coconut oil then very gently melt over a saucepan of simmering water.
  9. Remove the popsicles from the freezer and pop them out of the moulds.
  10. Dunk or drizzle the popsicles in the melted Ombar chocolate and sprinkle with your favourite toppings.
  11. Eat straight away or you can return to the freezer to enjoy when you want.

Recipe and Images Courtesy of Rebel Recipes

The post Strawberry & Cream Popsicles with Ombar Chocolate appeared first on Vegan Life Magazine.

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Ingredients

  • 3 tbsp dairy-free butter or coconut oil
  • 2 tbsp garlic
  • 1 onion, diced
  • 150g mushrooms, sliced
  • 1 tsp fresh ginger, grated
  • 1 jar Thai Kitchen red curry paste
  • 400g tin full-fat coconut milk
  • 120ml (1/2 cup) Califia Farms Unsweetened Almondmilk
  • 480ml (2 cups) vegetable stock
  • 2-3 small/medium-sized courgettes, spiralized

Toppings

  • avocado
  • fresh lime
  • coriander

Method

  1. In large saucepan melt butter/oil, then add garlic and cook on medium-high heat until garlic becomes fragrant, about 1 minute, stirring constantly. Add onion and mushrooms, then continue stirring as the onion, ginger and mushrooms cook down, about 3-5 minutes.
  2. Add curry paste and stir to combine, then add coconut milk, almond milk and vegetable stock. Stir and let simmer approx. 20 minutes.
  3. Place your zoodles in a bowl and pour hot soup on top. Let sit about 3 minutes or so and the courgette noodles will cook just a bit.
  4. Serve with fresh avocado, a squeeze of lime juice and some fresh coriander.

Recipe and Images Courtesy of Califia Farms

The post Easy Thai Mushroom Zoodle Soup appeared first on Vegan Life Magazine.

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