healthy desserts Archives - Complete Wellbeing

Delicious Vegan Chocolate Mousse

Swasthi Blank — Wed, 27 Jul 2022 08:50:54 +0000

Vegans often miss out on desserts because it is difficult to find a dairy- and egg-free dessert. Buffet spreads have so many sweets to choose from, but few are suitable for vegans. Here’s a vegan chocolate mousse made with bananas — easy to make and filled with healthful ingredients. Try it today and you will never miss chocolate moose again!

Recipe for vegan chocolate mousse

Ingredients

½ cup ripe mashed banana
½ cup drained silken tofu
1 ½ – 2 tbsp cocoa powder
Grated or powdered coconut palm sugar as needed
Pinch of cinnamon powder or 1 tsp vanilla [optional]
1 – 2 tsp flaxseed meal [optional]
1 – 2 tbsp any nut milk if needed [optional]

Preparation method

Drain the tofu completely by adding it to a cheese cloth and then measure half a cup.
Blend all the ingredients except the nut milk till smooth. If the blended mixture turns too thick you can use the nut milk to dilute it. If you are using flaxseed meal, then you need to add the nut milk to the mixture.
If required, filter to remove the coarse particles.
Pour to serving bowls. Refrigerate for about 3 to 4 hours. Cut some of the banana into rounds and use as a topping before you serve.

This was first published in the February 2015 issue of Complete Wellbeing.

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Nutritious and flavourful beetroot halwa

Grazilia Almeida-Khatri — Fri, 12 Apr 2019 04:30:56 +0000

Beetroots are rich in iron, vitamin A and zinc. They can be used in salads, soups, stir-fries, cutlets and even rice. Here I’ve used beetroot to make the traditional Indian dessert ‘halwa’. To make a vegan version of this recipe you can replace dairy milk with coconut milk. Just cook the beetroot in water. You can even cook it in a pressure cooker for 5 – 6 whistles. Once the beetroot has softened completely and the water has evaporated, add thick coconut milk to it and cook on low flame, stirring occasionally. Coconut milk may curdle if heated on high flame. To avoid that, cook it on low or medium flame and keep stirring.

Ingredients

Beetroot 500g

Milk 750ml

Sugar 3 – 4 tbsp

Cardamom 3 – 4, crushed

Nutmeg powder, 1/2 tsp

Cashews, halved 10-15

Method

Peel and grate the beetroots.
Add the milk and beetroot to a thick bottom vessel and heat on high flame.
After the first boil, lower the flame to a minimum and add cashews. Let it slow cook till the milk is absorbed and the beet softens completely.
Add the cardamoms and nutmeg powder.
Continue cooking till the mixture dries.
Turn off the flame and garnish with chopped pistachios and almonds.

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Foxtail millet kheer in coconut milk

Preeti Tamilarasan — Thu, 19 Jan 2017 11:30:42 +0000

Foxtail millet, also known as thinai or kangni, is one of the oldest cultivated food. It can be cooked just like rice and replaced in most recipes where rice is used.

This kheer (rice pudding) uses coconut milk and coconut water which, together with foxtail millet, make it a rather healthful dessert. Try it and let us know if you enjoyed it.

Serves 4

Ingredients

1½ tbsp foxtail millet / kangni
150ml thick coconut milk
40ml coconut water
400ml water
1 tsp cardamom powder
2 tbsp condensed milk
Chopped almonds, cashews and raisins for garnishing

Preparation Method

Wash and soak millet in enough water for 20 minutes. Heat a pan with 400 ml water. Once it starts boiling, add drained millet to it.
Once millet is cooked, add coconut water and stir well. Add cardamom powder.
Add coconut milk and switch to low flame. Stir well and cook for five minutes. Add condensed milk and cook for another 3 – 5 minutes.
Switch off the flame. Add chopped nuts and raisin. Stir well. Serve it hot or cold.

This recipe first appeared in the December 2015 issue of Complete Wellbeing.

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