"Crumbs" Cheesecake (Vegan Cake)
Ingredients for the filling:
500 grams of tofu spread
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250 cc coconut cream
250 cc sweet vegetable cream
2 packages vanilla pudding
3 tablespoons sugar
1 tablespoon lemon zest
Ingredients for crumbs:
1 cup flour
2 tablespoons ground nuts
2 tablespoons brown sugar
60 cc oil
Preparation method:
1. Mix all the filling ingredients well until you get a uniform texture.
2. Mix the crumb ingredients until you get a uniform dough.
3. Divide the dough. Spread 2/3 of the dough in a round pan.
4. Bake the dough in an oven preheated to 180 degrees for about 10 minutes, then refrigerate it.
5. Bake the remaining third at the same time and after it cools, crumble the dough by hand or with a blender.
6. Sprinkle the filling over the bottom of the dough and sprinkle the dough crumbs over the filling.
7. Place in the refrigerator for at least 5 hours or in the freezer for an hour.
Ingredients for the batter:
2 cups flour
1 package baking powder
2 tablespoons sugar
2 tablespoons oil
1.5 cups of water
1 cup soy milk
Ingredients for the filling:
400 grams of tofu spread
4 tablespoons chopped nuts
4 tablespoons cranberries
3 tablespoons honey
200 grams margarine
200 grams of dark chocolate
Preparation method:
1 Mix all the batter ingredients and let the mixture "rest" for about 10 minutes (if the mixture is not thin enough, you can add a little water).
2. Melt a little margarine in a pan (preferably a non-stick pan).
3. Pour the batter into the pan using a ladle, creating a very thin layer of the mixture.
4. When the batter turns brown (about a minute), turn the blintzes to the other side and cook until golden brown.
5. Mix all the filling ingredients.
6. Once the blintzes are cold, place the filling in the center of the blintzes, fold in both sides and roll up.
7. When serving, you can grate dark chocolate over the blintzes.
Vegan-based Bourella cream without dairy products
Photo: PR
Ingredients for 5 servings:
600 cc coconut milk
1/2 cup sugar
1/2 teaspoon vanilla extract
1 tablespoon cornstarch
1/4 cup water
2 tablespoons brown sugar
Preparation method:
1. Cook the coconut milk with the sugar (1/2 cup) and vanilla extract over low heat.
2. After boiling, continue cooking over low heat for another 3 minutes.
3. Mix the cornstarch with 1/4 cup cold water and pour into the boiling coconut milk, stir and after boiling, turn off the heat.
4. Pour the sauce into (small) clay bowls and refrigerate until it has a hard texture.
5 Sprinkle the brown sugar in each bowl and, using a burner, melt the sugar until it becomes caramel.
6. Refrigerators and trays.
