Vegan: Vegan Lunch Recipes: 50 Delicious Vegan Recipes - Quick & Easy to make, Improve Your Health And Feel Amazing (Mastering The Kitchen Book 2) (7 page)

Ingredients:

• 1 1/2 cups flour
  
• 1/4 cup oats
  
• 2 teaspoons baking powder
  
• 1 teaspoon salt
  
• 3/4 cup sugar
  
• 1/4 cup almond butter, softened
  
• 1 tablespoon flaxseeds dissolved in 3 tablespoons hot water
  
• 1/2 cup almond milk
  
• 1/2 teaspoon pure vanilla extract
  
• 1 cup fresh strawberries, chopped
  

Method:

1. Start by preheating the oven to 350 degrees Fahrenheit.
   
2. Sieve the flour, baking powder and salt together.
   
3. In another bowl add the butter, sugar, milk, vanilla and flax seed paste to a bowl and mix until well combined.
   
4. Add in the dry ingredients to the wet mix and fold.
   
5. Now toss in the chopped strawberries and pour the batter into greased muffin molds.
   
6. Place it in the oven for 30 to 40 minutes or a toothpick or skewer pierced in the center comes out clean.
   
7. Allow to cool for a few minutes before serving warm.
   

Ingredients:

For crust

• 2 cups dates
  
• 2 cups nuts (your choice)
  
• 1/4 cup oats
  
• 1 teaspoon pumpkin pie spice
  

For filling

• 1 cup pumpkin puree (steam pumpkin and blend in blender)
  
• 3 1/2 tablespoons cornstarch
  
• 1/3 cup sugar
  
• 1/2 tsp pumpkin pie spice
  
• 1 teaspoon salt
  
• 2 cups almond milk
  
• 1/2 teaspoon pure vanilla extract
  

Method:

1. Start by adding the cornstarch, sugar, pumpkin spice and salt to a saucepan and mix.
   
2. Now add in the almond milk along with the vanilla extract and pumpkin puree and mix until well combined.
   
3. It should be on the lowest heat and you must whisk it continuously.
   
4. Switch it off and allow it to cool.
   
5. Meanwhile, place the dates, nuts, oats and pumpkin spice in a food processer and turn it into a fine powder.
   
6. Grease a pie tin and add the crust to it.
   
7. Press it down with gentle hands.
   
8. Now pour the cool filling over the crust.
   
9. You can cover it with cling film if you like and place it in the fridge for 2 hours or until the pie sets.
   
10.                     
    Cut into slices and serve.
    

Ingredients:

• 2 cups orange juice
  
• ½ cup lemon juice
  
• 1 cup sugar
  
• Crushed ice
  
• Mint leaves to sprinkle
  

Method:

1. This is a very simple sorbet recipe.
   
2. Start by adding the orange and lemon juice to a blender and blend until well combined.
   
3. Now add in the sugar and crushed ice and whizz until all of it turns into a single large mass.
   
4. Transfer the mix into a glass bowl and turn it into the freezer for an hour.
   
5. Use an ice cream scoop to scoop up the mix and serve it with a few mint leaves sprinkled on top.
   

Ingredients:

• 1 cup almond milk
  
• 1 tablespoon apple cider vinegar
  
• 1 1/2 all-purpose flour
  
• 1 cup sugar
  
• 1 teaspoon baking soda
  
• 1 teaspoon baking powder
  
• 1 teaspoon salt
  
• 1/3 cup coconut oil
  
• 1/4 cup water
  
• 1 tablespoon lemon juice
  
• 1 tablespoon pure vanilla extract
  

For icing

• 2 cups powdered sugar
  
• ¼ cup almond butter
  
• ¼ cup almond milk
  
• ¾ cup coco powder
  
• ½ teaspoon vanilla
  

Method:

1. Start by preheating the oven to 350 degrees Fahrenheit.
   
2. Run the flour, baking powder, baking soda, and salt through a sieve and add to a bowl.
   
3. Add the almond milk, vinegar, coconut oil, lemon juice, water and vanilla extract to another bowl and whisk until well combined.
   
4. Now add the dry ingredients to the wet and fold it in until well combined.
   
5. Pour the mix into a greased tray and place in the oven for 30 to 40 minutes or until a skewer inserted in the center of the cake comes out clean.
   
6. Allow to cool.
   
7. Meanwhile, prepare the chocolate frosting by adding the almond butter, almond milk, coco powder and sugar to a bowl and use a whisk to whisk it into a creamy mixture.
   
8. Add in the vanilla extract and mix it further.
   
9. Use a spatula to place this mix over the cake and serve warm.
   

Ingredients:

• 2 cups cooked white rice (cook 1 cup rice in 2 cups water)
  
• 3 cups almond milk
  
• 1/2 teaspoon cinnamon, ground
  
• 1/4 cup sugar
  
• 3 tablespoons raisins
  
• 1/8 teaspoon nutmeg, ground
  
• 2 cardamom pods, bashed and seeds removed
  
• 1/2 teaspoon pure vanilla extract
  
• 1 tablespoon dried cranberries
  
• 1/2 cup Apple, peeled and chopped
  

Method:

1. Start by add the almond milk to a saucepan along with the sugar and bring it to a boil.
   
2. Add in the cinnamon powder, the nutmeg powder and the cardamom pods and give it a quick stir.
   
3. Add in the apples and allow them to absorb the flavor of the milk.
   
4. Add in the raisins and the rice and give it all a quick stir.
   
5. Now cover the pot and allow the pudding to thicken.
   
6. You can now add in some thick condensed milk if you like or serve the pudding as is.
   
7. This pudding is best eaten hot.
   

Ingredients:

• 2 medium ripe bananas, cut length wise
  
• ½ cup all-purpose flour
  
• 1 tablespoon rice flour
  
• 2 tablespoons sugar
  
• ½ teaspoon salt
  
• 1 cup water
  
• Oil to fry
  

Method:

1. Start by adding the oil to a pan and allow it to heat up.
   
2. In a large bowl add in the flour, salt and water and turn it into a thick mix.
   
3. Place the sugar on a plate.
   
4. Now dip the banana in the mix and then roll it in the sugar to help coat it.
   
5. Add it to the pan and fry it until it cooks through and turns golden brown.
   
6. Serve the banana fritters hot.
   

Ingredients:

• 1 cup sago pearls
  
• 1 cup warm water
  
• 2 cups almond milk
  
• ½ cup sugar
  
• 2 cardamom pods, bashed and seeds removed
  
• 2 strands saffron
  
• Dry fruits of your choice, chopped
  
• 1 tablespoon coconut oil
  

Method:

1. Start by soaking the sago pearls in the warm water and allow it to swell up in size.
   
2. Add the milk and sugar to a pan and allow it to boil.
   
3. Add in the cardamom and saffron strands and mix until well combined.
   
4. Now add in the sago pearls and cover the pan and simmer for 20 minutes.
   
5. Meanwhile, add the coconut oil to a small pan along with the dry fruits and brown it.
   
6. Now tip it into the sweet milk and mix until well combined.
   
7. Serve hot.
   

Ingredients:

• ½ cup coconut flakes, buy online 
  
• ½ cup semolina
  
• 1 tablespoon coconut oil
  
• 2 tablespoons cashew nuts, chopped
  
• 1 teaspoon salt
  
• ½ cup sugar
  
• 3 tablespoons water
  
• 2 cardamom pods, bashed and pods removed
  

Method:

1. Start by adding the semolina to a pan and lightly roasting it.
   
2. Allow it to cool.
   
3. Add the coconut flakes along with the semolina flour to a mixer and grind it into a coarse powder.
   
4. Now add the coconut oil to a pan and toss in the cashew nuts and cardamom and give it a good mix.
   
5. Add in the salt and water and the semolina mix and allow it to cook on low heat for 5 to 10 minutes.
   
6. Add in the sugar and mix until well combined.
   
7. Allow the mix to thicken and release some of the oil from the sides.
   
8. Place the mix on a plate and allow it to harden.
   
9. Cut it into squares of diamonds and serve hot.
   

Ingredients:

• 1 cup pineapple juice
  
• 1 cup water
  
• ¼ cup sugar
  
• ½ teaspoon agar-agar powder (buy online)
  

Method:

1. Start by adding the water to a saucepan and turn on the heat.
   
2. Add the agar-agar to it and stir it until it completely dissolves.
   
3. Add in the pineapple juice and sugar and switch off the heat once the sugar dissolves.
   
4. Allow it to cool a little before pouring the jelly into individual molds and turning into the fridge.
   
5. Allow it to set for an hour or two and then serve.
   

Ingredients:

• 3 extra ripe bananas
  
• ¼ cup almond milk
  
• ½ teaspoon pure vanilla extract
  
• 2 tablespoons coco powder
  

Method:

1. Start by cutting the bananas into circles and place them in a plastic bowl with a tight lid.
   
2. Place this box in the freezer over night or for 12 hours, more is also fine.
   
3. Now remove the frozen bananas from the freezer and add to a blender.
   
4. Add in the almond milk along with the vanilla extract and coco powder and blend it until well combined.
   
5. Your ice cream is ready to serve!
   
6. If you don’t have the time to freeze the bananas then you can puree them and add all the ingredients to the ice cream maker and serve.
   
7. You can use coffee powder instead of the coco powder if you like.
   

Ingredients:

• 2 cups dried fruit
  
• 2 cups soya milk
  
• ½ cup sugar
  
• ½ cup vegetable oil
  
• 3 cups self-raising flour
  
• 1/3 cup almonds, ground
  
• 1 lemon rind and juice
  
• 1 teaspoon all spice powder
  

Method:

1. Start preheating the oven to 300 degrees Fahrenheit.
   
2. Add the soya milk, vegetable oil, almonds and sugar to a bowl and mix until soft and creamy.
   
3. Add in the flour, all spice powder, lemon rind, lemon juice, ground almond and dried fruits and fold the mix until well combined.
   
4. Pour the batter into a greased tray and bake the cake for 30 to 40 minutes or until a skewer inserted in the center comes out clean.
   
5. Allow to cool, cut into slices and serve.
   

Ingredients:

• 5 cups white rice cooked (add a few vanilla beans into the water)
  
• 5 cups strawberries, chopped
  
• 5 cups almond milk
  
• 2 tablespoons agar-agar
  
• 1 tablespoon pure vanilla extract
  
• 2 tablespoon sugar
  

Method:

1. Start by adding the rice to a blender along with the milk, strawberries, vanilla and sugar.
   
2. Blend it into a smooth mix.
   
3. Add the agar-agar into it and mix until well combined.
   
4. Place it in a saucepan and heat it lightly on simmer.
   
5. Allow it to cool before adding to a tray and placing it into the fridge for an hour.
   
6. Serve by cutting it into slices or serving in bowls topped with some fresh strawberries.
   

Ingredients:

• 2 cups sugar
  
• 1 cup peanut butter
  
• 1 teaspoon pure vanilla extract
  
• 1/2 teaspoon salt
  
• 1 cup all-purpose flour
  
• 1 cup coco powder
  
• 1/3 cup coconut oil
  
• 1/3 cup almond milk
  

Method:

1. Start by preheating the oven to 350 degrees Fahrenheit.
   
2. Add the sugar, peanut butter, vanilla, coconut oil and almond milk to a bowl and whisk it until soft and creamy.
   
3. Add in the flour, salt and coco powder to the creamy mix and fold until well combined.
   
4. Pour this better into a greased tray and then place the tray in the oven for 30 to 40 minutes. A skewer in the center should come out clean.
   
5. Allow it to cool, cut and serve. You can add some more beaten peanut butter on top as a topping for the brownie.