Vegan Recipes: Lavender

Showing posts with label Lavender. Show all posts

Thursday, February 10, 2022

Vegan coconut and blueberry puddings with lavender and nata de coco

Ingredients:
A cup of frozen blueberries
a few cubes of nata de coco in syrup
lavender petals
2 tbsp sugar
1x400ml can coconut cream +
same amount in boiling water to rinse the can
1 tsp agar agar

Place the blueberries and nata de coco in a bowl, add a few petals of lavender and let it defrost.

Place the coconut cream in a pot, fill the can with the same amount of boiling water to rinse it and add into the pot. Add the sugar a tsp of agar agar and bring to the boil stirring constantly. When it boils add half of the blueberries (but not the nata de coco) and their juice. Fill 4 to 6 glasses and let it set. Then add the rest of the blueberries and nata de coco (it will have changed colour from translucent to purple) and decorate with lavender petals. refrigerate for a few hours before serving.

Photos and Recipes by Alessandra Zecchini ©

Wednesday, July 6, 2016

Coconut and Lavender Agar Agar, like a Vegan Panna Cotta or Biancomangiare

I like to use lavender for desserts, but the flavour has to be delicate, not too overwhelming.

Ingredients:

one small bunch of Lavender

3 tbsp caster sugar

1x400ml can coconut cream +

same amount in boiling water to rinse the can

1 tsp agar agar

to serve: blackberries and lavender

Pick the lavender from the garden and make sure it is clean, or rinse lightly and pat dry with a clean tea towel. Put in a container and cover with the caster sugar. Put a lid on and leave for 2-3 days. The sugar will absorb the aroma of the flowers.

Place the coconut cream in a pot, fill the can with the same amount of boiling water to rinse it and add into the pot. Remove the flowers from the sugar (it will be crumbly and moist) and add it to the mixture. Add a tsp of agar agar and bring to the boil stirring constantly. You can add a few petals of lavender if you like, but don't overdo it - not everyone likes to find 'bits' in such a smooth pudding. Fill 6 individual jelly moulds and let them set. The container with the lavender and sugar still had some sugar around the sides so I put the blackberries there for a few hours to marinate (with the lavender also) and get a bit of juice! I serve them alongside the tipped agar agar, which tasted a bit like young coconut flesh and with a subtle but distinctive lavender flavour.

Photos and Recipes by Alessandra Zecchini ©

Monday, February 1, 2016

Vegan chocolate pudding with strawberries and edible flowers

Arantxa picked flowers from the garden: roses, lavender, sage, violets and nasturtiums

I made my trusted vegan chocolate pudding, and since we are in season I wanted to top it with some strawberries, and maybe some flowers too? So I asked Arantxa to look after this.

For 4 puddings:

500 ml oragnic soy milk (I use Vitasoy, either Original, Milky or Calci Plus)

2 tbsp raw sugar

1 heap tbsp cocoa (the better the cocoa the better the flavour, so don't go for cheap baking cocoa, but for 'hot chocolate' quality)

1 tbsp cornflour

Natural Vanilla essence (or a little cinnamon if you prefer)

Strawberries and edible flowers to finish (I have lots of strawberries and edible flowers in the garden now!)

Dissolve the dried ingredients with a little soy milk to make a paste, then add the rest of the milk and mix well. Put on the stove on low and, always stirring, bring to simmering point. Make sure that you stir well, especially around the borders and bottom of the pot, so that the pudding has a smooth consistency. As soon as it start thickening turn the element off, add the vanilla essence (if using) and keep stirring until it has cooled down a bit. Divide into 4 dessert ramekins or small bowls (or teacups) and refrigerate. Cut the strawberries and place over the puddings, then add the petals of edible flowers (I think that maybe there was a bit much here, with lots of lavender, rose and sage aromas… but it was definitely a very perfumed dessert!).

Thursday, December 15, 2011

How to Make (Vegan) Hazelnut Turkish Delights, and pistachio, and lavender, and...

I have already explained how to make Rose Turkish Delight (Lokum) at home, it is pretty and pink, but I must confess that my favourite Lokum of all is hazelnut, so today I will show you this variations, and a few more. To start follow the recipe here.

Rose Turkish Delight

While the cornflour and sugar syrup are cooking shell and toast a couple of handfuls of hazelnuts. It is better to use fresh hazelnuts and toast them just before making Lokum, for a full hazelnut flavour. Years ago I also had a hazelnut essence which was great, but I cannot find it here, I think that one of the best places to buy it would be in Piedmont, in Italy. Anyway, even without hazelnut essence you can get the best out of hazelnuts if you toast them and use them within a few days. When they are still hot from the oven put them in a clean tea towel and shake and rub them well so as to discard the peel. If some peel stays on don't worry, it is edible, just not as nice. Crush the nuts roughly (I have a nut crusher that my Mother-in-law gave me as a present, very handy for these jobs), and when the Turkish Delight mixture is ready, instead of adding rose water and berries, add the chopped nuts. Mix well and then follow the same steps as for the basic recipe.

A few variations:

Pistachio: same as hazelnuts, but it is also possible to blanch the nuts to remove the skin (for greener pistachio). Almonds could go too!

Orange Blossom: Same as Rose, but add Orange Blossom Water instead or Rose Water, and no need to add berries to colour these: they should be clear.

Lavender: when you make the syrup add a few lavender leaves (yes leaves) and then remove them before pouring the syrup into the cornflour mixture. Your Turkish Delights will smell and taste like lavender. For colours add a few blueberries, they will melt in the hot mixture and give you a light lavender colour.

Lemon and other citruses: Easy, add lots of lemon juice and/or zest (or the juice of your favourite citrus fruit) when you make the sugar syrup (there is also lemon essence, if you like).

And then... endless, there is mint (but I am not keen on that one) and so many more, let me know if you make a special one.

Hazelnut Turkish Delight

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