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Tag : frisca vegana

    HomePosts tagged "frisca vegana"
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18 September, 2017

Boema cakePrajitura Boema veganaBoema cakeBoema

<!--:en-->Boema cake<!--:--><!--:ro-->Prajitura Boema vegana<!--:--><!--:nl-->Boema cake<!--:--><!--:it-->Boema<!--:-->
Posted in : Desserts on by : fleur
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Se obtin 24 prajituri cu dimensiunea de 5 cm X 5 cm (atentie cand alegeti forma de cuptor, sa aiba aproximativ dimensiunile necesare, putin mai mare caci marginile blatului se vor indeparta. Eu am folosit un vas de yena de aprox. 23 cm lungime si 18 latime). Pasii de preparare: 1. Blatul 350 g faina 100 g zahar 375 ml lapte de soia 125 ml ulei de floarea soarelui 4 linguri de cacao 1 lingurita esenta de vanilie un varf de sare 1 pachet praf de copt Se amesteca cu un tel/mixer laptele de soia, uleiul, sarea, esenta de vanilie si zaharul pana cand zaharul s-a dizolvat. Se adauga faina, putin cate putin, avand
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8 November, 2016

MascoteMascote veganeMascoteMascote

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Mascota clasica este facuta cu crema ganache. Va prezint doua variante, prima varianta cu o crema usoara si aerata (cea din poze) si varianta clasica cu ganache. Pentru 5 bucati: 5 forme de briose (eu am folosit din aluminiu dar se pot folosi si cele din silicon) Invelisul de ciocolata: Aprox. 150-200 g ciocolata pura, de buna calitate Jumatate din cantitatea de ciocolata se rupe in bucatele si se topeste in baie de aburi (au bain marie). Cu o pensula de bucatarie sau cu o lingurita se tapeteaza peretii si fundul formei. Se dau la frigider. Cand ciocolata din forme s-a intarit se repeta procedeul, adaugandu-se inca un strat de
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1 January, 2015

Chocolate ganache topped with mango mousseGanache de ciocolata cu mousse de mangoChocolade ganache met mango mousseGanache di cioccolato ricoperta di mousse al mango

<!--:en-->Chocolate ganache topped with mango mousse<!--:--><!--:ro-->Ganache de ciocolata cu mousse de mango<!--:--><!--:nl-->Chocolade ganache met mango mousse<!--:--><!--:it-->Ganache di cioccolato ricoperta di mousse al mango<!--:-->
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200 g good quality pure chocolate, more than 72% cocoa 200 ml liquid vegetable whipped cream Bring the liquid whipped cream to a boil.  Allow it to cool slightly. Break the chocolate  into small pieces and melt it au bain marie. When the chocolate is melted, pour it little by little, over the cream,  stirring continuously. Mango mousse: 1 large mango 100 ml vegetable whipped cream Peel the mango , cut into pieces and blend until smooth. Mix it with the whipped cream. Refrigerate for at least half an hour than pour over the ganache. Serve directly. 200 g ciocolata pura de buna calitate, peste 72 % cacao 200 ml frisca vegetala lichida Se fierbe frisca. Se lasa
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1 January, 2015

Chocolate truffelsTrufe de ciocolataChocolade truffelsTartufi al cioccolato

<!--:en-->Chocolate truffels<!--:--><!--:ro-->Trufe de ciocolata<!--:--><!--:nl-->Chocolade truffels<!--:--><!--:it-->Tartufi al cioccolato<!--:-->
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200 g good quality pure chocolate, more than 72% cocoa 150 ml liquid vegetable whipped cream 1-2 tablespoons disaronno or cognac (to taste) 1 tablespoon coconut oil 1-2 tablespoons cocoa powder Bring the liquid whipped cream to a boil.  Allow it to cool slightly. Break the chocolate  into small pieces and melt it au bain marie. When the chocolate is melted, pour it little by little, over the cream,  stirring continuously. Add the melted coconut oil (also au bain marie) and disaronno or cognac. Mix well. Refrigerate for at least 2-3 hours. Sift the cocoa powder onto a plate. With 2 teaspoons, spoon round balls of the chocolate mixture  (or with a melon baller). Roll each ball through cocoa powder.
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30 December, 2014

Mango mousseMousse de mangoMango mousseMousse di mango

<!--:en-->Mango mousse<!--:--><!--:ro-->Mousse de mango<!--:--><!--:nl-->Mango mousse<!--:--><!--:it-->Mousse di mango<!--:-->
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1 large mango 100 ml vegetable whipped cream Peel the mango , cut into pieces and blend until smooth. Mix it with the whipped cream. Refrigerate for at least half an hour before consumption. You can serve it with grated chocolate or chocolate ganache. 1 mango mare 100 ml frisca vegetala Mango se curata de coaja, se taie in bucati si se paseaza cu ajutorul unui blender. Se amesteca cu frisca. Se da la rece pentru cel putin o jumatate de ora inainte de consum. Se poate servi cu ciocolata rasa sau ganache de ciocolata. 1 mango grande 100 ml di panna montata vegetale Sbucciate il mango, tagliatelo a pezzi e frullatelo
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9 October, 2014

Lemon-pineapple cakeTort de lamaie si ananasCitroen-ananas taart

<!--:en-->Lemon-pineapple cake<!--:--><!--:ro-->Tort de lamaie si ananas<!--:--><!--:nl-->Citroen-ananas taart<!--:-->
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Spring form (20-22 cm) For the base: 1 ½ cup flour ½ cup raw sugar ½ cup oil ½ cup vegetable milk or water 2 teaspoons baking powder the zest of 2 lemons 1 teaspoon lemon essence Mix the oil, vegetable milk/water and sugar and whisk until the sugar dissolves. Add the rest of the ingredients and mix everything thoroughly . The composition should have the consistency of cream otherwise add a little bit more water / flour as necessary. Grease the spring form with a little bit of oil. Pour it into the baking spring form and bake it, in the preheated oven, for approx . 30-40 minutes. Check with a straw if it’s baked inside.
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21 July, 2014

Vanilla ice creamInghetata de vanilieVanille-ijsGelato alla vaniglia

<!--:en-->Vanilla ice cream<!--:--><!--:ro-->Inghetata de vanilie<!--:--><!--:nl-->Vanille-ijs<!--:--><!--:it-->Gelato alla vaniglia<!--:-->
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For 4 servings: 2 cups soy milk 250 ml soy  cream 1/2 cup raw sugar 2 teaspoons vanilla extract (or 1 sachet vanilla sugar – 9g ) 3 teaspoons locust bean gum powder Put all ingredients in blender or food processor and blend until smooth and the sugar has dissolved. Put the composition in the ice cream maker or pour it into a container with a lid and place it in the freezer. After about an hour remove from the freezer and mix well, with a spoon (to prevent  crystals formation). Repeat the process 2-3 times. It can be served plain or with various toppings (for this one I used  sour cherries in syrup). Pentru 4 portii: 2
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24 April, 2014

Strawberry cakeTarta cu capsuniAardbeienvlaaiTorta di fragole

<!--:en-->Strawberry cake<!--:--><!--:ro-->Tarta cu capsuni<!--:--><!--:nl-->Aardbeienvlaai<!--:--><!--:it-->Torta di fragole<!--:-->
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26 cm (11 inch) tart pan fluted with removable bottom (Quiche Pan) For the base: 180 g (6.3 oz.) flour 125 g (4.4 oz.) margarine (see recipe here ) 50 g (1,8 oz.) raw sugar a pinch of salt Mix the margarine with the sugar until the sugar dissolves. Add the flour and mix well. Roll the dough in the shape of the bake form. Bake in the pre-heated oven on medium heat ( 175 C ) for 15-20 minutes. Allow to cool. Cream: 1 pack silken tofu (350 g / 12.3 oz ) 3-4 tablespoons raw sugar 2 tsp vanilla essence 1-2 tbsps. melted coconut  oil (if you use soft
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6 October, 2013

Raw vegan chocolate cakeTort raw vegan de ciocolataRauw vegan chocoladetaart Torta vegano crudista alla cioccolata

<!--:en-->Raw vegan chocolate cake<!--:--><!--:ro-->Tort raw vegan de ciocolata<!--:--><!--:nl-->Rauw vegan chocoladetaart <!--:--><!--:it-->Torta vegano crudista alla cioccolata<!--:-->
Comments : 2 Posted in : Desserts, Retete raw vegane on by : fleur
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For a medium sized cake, 8-10 servings: Crust: 2 cups walnuts 1/2 cup raisins 1/2 cup of dates 1 tsp vanilla essence Put all the ingredients in the food processor. Process until ground fine. Mixture should hold together when pressed. Place the mixture on a round cake plateau and press until you form the crust. Refrigerate. Layer 2: 100 g strawberry jam Spread evenly over the crust. Refrigerate. Layer 3: cashew cream 2 cups raw cashew nuts 3 tablespoons melted coconut butter 2-3 tablespoons raw sugar / maple syrup 1-2 tsp vanilla essence Soak the cashew nuts in water for 2-3 hours. Let it drain. Put all the ingredients in the food processor and process until a
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15 September, 2013

Vegan whipped creamFrisca veganaVegan slagroomPanna

<!--:en-->Vegan whipped cream<!--:--><!--:ro-->Frisca vegana<!--:--><!--:nl-->Vegan slagroom<!--:--><!--:it-->Panna<!--:-->
Posted in : Desserts, Sauces/Creams on by : fleur
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1 tin coconut milk 2-3 tablespoons raw sugar 1 teaspoon vanilla essence 1 teaspoon locust bean gum (optional) Let the coconut milk tin in the refrigerator for several hours (or overnight). Put in a bowl  only the white, solid part of the coconut milk, add the sugar, the locust bean gum and the vanilla essence and blend (with a mixer) until the sugar has dissolved and it becomes frothy (do not blend to long otherwise you’ll get coconut butter). The cream can be kept in the fridge up to 2 days. 1 conservă lapte de nucă de cocos 2-3 linguri zahăr brut 1 linguriță esență de vanilie Se lasă conserva cu laptele de cocos la frigider, pentru cateva ore. Într-un recipient/caston se scoate numai partea albă, întărită, a
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