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Elderberry Cream and Soy Yogurt Parfaits

It’s been a very good year for elderberries. The bushes have been full, so we have been taking advantage of the opportunity to make many elderberry recipes. We enjoyed these parfaits as our treat for Sunday afternoon. They would also be good as a dessert after a big meal.

Elderberry and Soy Yogurt Parfait

Serving Size: 4

Ingredients:

for the elderberry cream:

  • 2 cups elderberry syrup
  • 1 can full fat coconut milk
  • 1 tablespoon sugar
  • ½ teaspoon vanilla flavoring
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon allspice
  • 1½ – 2tablespoons agar agar

for the soy yogurt:

  • 1 ½  cups plain soy yogurt (water drained though a cheesecloth)
  • 3 tablespoons powdered sugar
  • 2 tablespoon lemon juice
  • zest from 1 organic lemon
  • non-dairy whipped topping as garnish

Directions:

  1. Allow the soy yogurt to drain in a cheesecloth lined sieve for 15 minutes while you make the elderberry cream.
  2. to make the elderberry cream: Place the elderberry syrup and agar agar in a sauce pan and mix well to dissolve the agar agar.
  3. Add the sugar, vanilla flavoring, cinnamon and allspice.
  4. Bring the mixture to a boil and cook stirring until the mixture begins to thicken (about 10 minutes).
  5. Remove from the heat and allow to slightly cool and become thicker.
  6. Add the coconut milk and blend well.
  7. Place the drained soy yogurt in a bowl.
  8. Add the lemon juice and zest.
  9. Add the powdered sugar and mix well. Taste the yogurt. It should be slightly tart but sweet enough to your taste.
  10. Pour the cooling elderberry mixture in the bottom of 4-6 parfait glasses (depending on size)
  11. Place a layer of soy yogurt on top of the elderberry and then carefully top with another layer of elderberry cream on top of the soy yogurt.
  12. Place in the fridge to cool and set.
  13. We served the parfaits with a dollop of non-dairy whipped topping.
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Vegan Avocado Mushroom Melts

These sandwiches were delicious. We enjoyed them for lunch. But, they would also be nice as appetizers for a main meal, or finger food at a party.

Vegan Avocado Mushroom Melts

Serving Size: 2

Ingredients:

  • 8 mushrooms, cleaned and sliced
  • 1 tablespoon oil
  • 1 tablespoon balsamic vinegar
  • 1 cup guacamole, 2 avocados smashed with garlic, lemon juice , olive oil, salt and pepper and cayenne pepper
  • 1 cup vegan cheddar
  • 6 slices whole grain bread

for the vegan cheddar sauce:

  • 2 large carrots, cleaned, pealed, thinly sliced or grated
  • 1 teaspoon mustard
  • pinch nutmeg
  • 2 tablespoons nutritional yeast
  • splash lemon juice
  • salt and pepper

Vegan Avocado Mushroom Melts

Directions:

  1. Begin with the vegan cheddar sauce. Prepare the carrots.
  2. Grate or thinly slice the carrots into a sauce pan.
  3. Cover with a layer of water and boil until the carrots are soft.
  4. When the carrots are soft, puree. (I used an immersion blender)
  5. Add the “cheddar” seasonings and season to taste.
  6. Set the vegan cheddar aside to await use.
  7. Make the guacamole. Peel the avocado and cut into a small bowl.
  8. Add the lemon juice, olive oil, garlic, salt and pepper and cayenne.
  9. Puree to a smooth mixture.
  10. Clean and slice the mushrooms.
  11. Heat the oil in a small frying pan and sauté the mushrooms until soft.
  12. Preheat oven to 350° F.
  13. Toast the bread slices.
  14. Spread each slice of toast with some guacamole.
  15. Add the mushrooms.
  16. Dollop some of the vegan cheddar on top.
  17. Place the open-faced sandwiches in the oven to brown for 5-10 minutes.
  18. When done, remove from the oven.
  19. We garnished the sandwiches with sliced spring onions.
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