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Sweet nothings, the Vegan way

Sweet nothings, the Vegan way
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If you have been contemplating joining the vegan bandwagon and have been wondering if you can still enjoy those delicious desserts – yes you can! From...

Sweet Potato Pudding

If you have been contemplating joining the vegan bandwagon and have been wondering if you can still enjoy those delicious desserts – yes you can! From ice-cream to mithai, you can be a vegan and have it all

Ice-cream

A quick banana one – Simply freeze peeled organic bananas for two days.

Blend in a blender and serve immediately.

Variations – Add walnuts, cinnamon, elaichi, kesar, vanilla, almonds, pecans, cocoa chips, fresh fruit pieces…the choice is yours!

Fig and Coconut milk ice cream – Soak 100 gms dried figs in 400 ml coconut cream for about an hour. After the figs swell, blend the mixture and freeze. You could freeze for upto 3 hours, blend again and refreeze for a better consistency.

Beetroot Laddoos

Seen orange, white and brown laddoos…go for pink!

These laddoos don’t contain any bad fats as there is no ghee, condensed milk, oil and of course the worst of all SUGAR!

Beets are super detoxifiers apart from being listed as one of the healthiest foods.

Ingredients:

2 cups grated red beets (steamed)

2 cups fresh grated coconuts

1 cup dry dates powder (buy dry dates and powder them)

1 tsp cardamom powder

A pinch of salt

Almonds / pistas for garnishing

Method:

In a warm pan, add in coconut flakes and grated beets. Mix well and cook till tender and the juice is evaporated. Add dry dates powder and cook another 5 to 7 minutes. Remove from heat and as it cools slightly, shape into balls. Garnish with half cut almonds or pistas.

Sweet Potato Pudding

Sweet potatoes are a rich source of magnesium, which help in relaxation as they contain anti-stress minerals!

Ingredients:

2 large sweet potatoes (washed and halved vertically)

1 cup coconut milk

½ cup freshly squeezed orange juice

¼ cup date paste

1 tsp vanilla powder

A pinch of salt

Method:

Bake the sweet potatoes with their skin side up in the oven at 180 degrees for 45 minutes, until soft and tender. Let them cool and scoop the flesh out. Blend the flesh with the rest of the ingredients. Refrigerate for 3 to 4 hours. Garnish with fresh pomegranate and serve.

By:Dr Nandita Shah

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