• Syrup Ingredients
  • 180 ml (3/4 cup) water
  • Juice and zest of 1 lemon
  • 500 g (2 1/4 c) sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger

• Doughnut Ingredients
  • 325 g (2 1/3 cups) flour
  • 2 tbsp corn flour
  • 1 tbsp baking powder
  • scant 1/4 tsp salt
  • 1/4 c (approx 55 g) margarine
  • 120 ml (1/2 c) non-dairy milk
  • 1/4 tsp nutmeg (optional)

• Directions/Method
  1. First make the syrup by adding all of the syrup ingredients to a medium saucepan and bringing to the boil until the sugar has dissolved. This should only take a few minutes. Remove from the heat and allow to cool. Refrigerate for a few hours or overnight until very cold.
  2. To make the dough sift the flour, salt, baking powder, corn flour, and nutmeg (if using) together into a large bowl. Add the margarine in small chunks and mix into the flour lightly with your fingers, until it looks like crumbs and there are no big chunks of margarine left floating around.
  3. Add the non dairy milk and stir with a wooden spoon to bring the flour and liquid together. Switch to using your hands and knead the dough for a few minutes, or until smooth and stretchy (you can add a splash more milk if need be). Wrap in cling film and leave to rest for an hour or two.
  4. Heat a few inches of vegetable oil to 180 degrees C.
  5. Roll the dough out to just under 1/4 inch in thickness and cut into approximate 1/2 inch x 4 inch pieces. Take three strips and pinch them together at one end, braiding the strands together and pinching to seal at the other end. You can make the koeksisters longer if so desired.
  6. Careful not to overcrowd whatever you’re using to deep fry in, place some of the koeksisters in the hot oil and fry until golden (2-3 minutes approximately). Remove from the oil with tongs or a slatted spoon and immediately plunge into the cold syrup and then place in a large 9 x13 inch dish. Continue until all the doughnuts are cooked and pour the remaining syrup over top.
  7. Refrigerate and serve cold or at room temperature. Either way the koeksisters are best if they’ve been left in the syrup for awhile.

Mini Peppermint Crisps

• Ingredients
  • 100 ml (1/3 cup + 1 tbsp + 1 tsp) CremoVita or Soyatoo boxed cream
  • 30 ml (2 tbsp) non dairy milk
  • 20 g (2 tbsp) tapioca starch
  • 30 ml (2 tbsp) brown rice syrup
  • 2 tbsp brown sugar
  • 1/2 tsp vanilla (or 1/4 tsp vanilla and 1/4 tsp mint depending on preference)
  • a couple pinches of salt
  • 10-12 vegan coconut based biscuits
  • 60 g mint chocolate, grated or cut finely

• Directions/Method
  1. Combine the milk and tapioca starch in a small saucepan and whisk together until combined. Whisk in brown rice syrup, sugar, and vanilla. Heat over medium until it thickens considerably and mix in the salt. Set aside to cool for 15 minutes.
  2. Whip the cream up with a stand mixer or hand blender (or whisk – I’m sure it’ll work but I’m too lazy). Spoon the caramel in and whip together until completely blended.
  3. As you can see in the picture above, I used two dessert bowls but you can divvy it up in ramekins or whatever you’d like. Just layer biscuits, then cream, then mint chocolate and repeat!
  4. Refrigerate for several hours for the cream to firm up and soak through the cookies a bit before serving.

Veganised No Fuss Melktert

• Ingredients
  • 500 ml sweetened vanilla soy milk
  • 1 tbsp Bird’s custard powder
  • 3 tbsp corn flour
  • 350 g packet firm silken tofu (basically a mori nu carton)
  • 1/4 tsp cinnamon
  • Pinch or two of nutmeg
  • 1/8 tsp salt
  • 30 g (2 tbsp) non dairy butter
  • 20 g (2 tbsp) flour
  • 75 g sugar
  • 1 sheet puff pastry (approx 215 g – I use the jus rol sheets here in the UK)
  • cinnamon sugar for topping (optional)

• Directions/Method
  1. Preheat the oven to 200 degrees C (400 F).
  2. Blend the first seven ingredients together in a liquidiser/blender (soy milk through salt) until smooth.
  3. Heat a medium sized saucepan with the butter in over medium high heat. When the butter is melted whisk in the flour. Pour the blended contents into the saucepan, whisking constantly.
  4. Keep whisking until the sauce thickens substantially. When it’s ready it’ll still be whiskable but a bit of a strain on the wrists.
  5. Lay the puff pastry sheet across a 7 x 10 inch oven proof dish, or something of similar proportions. Push it into the corners and let any extra hang over the sides. Pour the custard from the pan into the dish, smoothing the top over if it’s uneven at all.
  6. Bake for ten minutes. Then turn the heat down to 175 C (350 F) and bake for a further 20 minutes. The top of the tart will be a little cracked, still a bit wobbly, but set enough to not run all over the place.
  7. Allow to cool and serve cold. Dust it with some cinnamon sugar or cocoa if you want it to look fancy.

Coconutty Chocolate Mousse + Your Flavour of Choice

• Ingredients
  • 1 cup full-fat coconut milk
  • 1 cup non-dairy milk
  • 1/4 cup plus 2 tbsp sugar
  • 1/4 cup (40g) corn flour
  • 3 tbsp (30g) cocoa powder
  • 1 tsp rum or orange extract (or for mocha flavour try 1-2 tsp instant coffee granules)
  • 3/4 tsp vanilla extract
  • 1/4 tsp salt
  • 50g (4 good sized squares) dark chocolate, cut into small pieces (optional but recommended)

• Directions/Method
  1. Whisk everything except for the dark chocolate together in a medium saucepan. Taste for flavour and add a few drops more extract if you think it’s necessary (I find some extracts are weaker than others).
  2. Heat the contents of the saucepan slowly, never allowing it to boil (because this can curdle the coconut milk), whisking continuously. After a minute or two the liquid will begin to thicken. Add the dark chocolate, if using, and continue to whisk (switch to a wooden or silicone spoon if it’s easier for you). As soon as it starts obtaining a thick pudding/custard consistency, remove from the heat.
  3. Pour the pudding into serving vessels while the mix is still warm (it will thicken more as it cools and will be more difficult to pour). Cover with clingfilm and leave to cool for 20-30 minutes before refrigerating for at least a couple of hours to cool completely.
  4. Serve garnished with cocoa nibs, nuts, fruit, or finely grated chocolate for an added fancy factor. Or just shove it in your face.

Sort of Butterscotch Sauce

• Ingredients
  • 3/4 cup brown sugar
  • 3 tbsp water
  • 3 tbsp vegan margarine (I used Pure brand)
  • 2 tbsp + 2 tsp corn syrup
  • scant 1/8 tsp salt (unless your margarine is salted, in which case use less)
  • 1/4 tsp arrowroot, if needed

• Directions/Method
  1. Combine all of the ingredients in a small heavy bottomed saucepan and attach your candy thermometre to the pot (unless you’re a super awesome candy making magician, invest in one).
  2. Turn the heat to medium high, stirring only until the sugar is dissolved. Leave the liquid to bubble away- it will rise a little, but despite candy’s seeming attack stance during preparation it won’t get you so long as you keep an eye on the hob. Turn your back and you’re toast. Let the heat get to 240 degrees F and remove from the heat.
  3. Some vegan butter substitutes don’t emulsify well, so have a closer look in the pot once the bubbles have simmered down. Is there a separated glossy layer of oil sitting on top of the sauce? If so, add the arrowroot and quickly whisk in while it’s still hot.
  4. All the sauce to cool and then transfer to a lidded container. It will go quite viscous after a few hours, so if you want something a little thinner then try adding a bit of extra water in the cooking process.

Vegan Molasses Cookies

• Ingredients
  • 1 cup + 2 tbsp all purpose flour (140g)
  • 2 tbsp packed brown sugar
  • 1/4 tsp ground ginger
  • 1/8 tsp baking soda
  • 1/8 tsp cinnamon
  • 1/8 tsp salt
  • 2 tbsp + 1 tsp molasses (35ml)
  • 2 tbsp + 1 tsp non-dairy milk (35ml)
  • 2 tbsp non-dairy butter, melted (30g)
  • 1 tbsp soy yoghurt
  • 3 tbsp glacé cherries (optional)
  • Demerera sugar, for rolling

• Directions/Method
  1. Preheat the oven to 190 C (375 F). Line a baking sheet with parchment paper.
  2. Mix the dry ingredients thoroughly, including the sugar. Stir in the liquid ingredients and, if using, fold in the glacé cherries.
  3. Scoop into approximate 1 tbsp balls and drop into the sugar. The dough will be a little sticky, but once it’s coated in the sugar you’ll be able to roll it into a ball. Place on the cookie sheet, two inches apart, and repeat with the rest of the dough.
  4. Place the tray in the fridge for 10-15 minutes and then flatten the cookies slightly with the bottom of a glass.
  5. Bake for 10-12 minutes and leave to cool on the sheet.

Vegan Toasted Coconut Cookies

• Ingredients
  • 1/4 cup margarine (I use 50g Pure)
  • 50g (1/4 cup) sugar
  • 1 tbsp non-dairy milk
  • 1/2 tsp vanilla extract
  • 40g (1/4 cup) all purpose flour
  • 50g (1/2 cup) unsweetened toasted coconut, ground finely
  • 1.5 tbsp cornflour
  • 1/8 tsp baking soda
  • pinch of salt

• Directions/Method
  1. Line a baking sheet with wax paper and preheat your oven to 175 degrees celcius (350 F).
  2. Cream the margarine and sugar together with an electric mixer for two minutes. Add the vanilla and non dairy milk and mix until vaguely incorporated.
  3. Add the dry ingredients and mix until combined (if stuff was seeming all lumpy in the previous step, here’s where it’ll come together). Drop heaped tablespoons on your cookie sheet and press to flatten lightly with your fingers or with the back of a wet spoon.
  4. Bake for 12-15 minutes, or until the cookies just begin to lightly brown around the edges. Cool on the pan.

Rainbow Tapioca Rice Balls in Coconut Milk

• Ingredients
  • 60g (1/2 cup) rice flour
  • 30g (1/4 cup) tapioca flour
  • 5g (2 tbsp) icing (powdered) sugar
  • 60-80ml (1/4-1/3 cup) boiling water
  • 1-2 tsp flavour essence or extract (I used raspberry but have also used vanilla)
  • Food colouring
  • 140ml (2/3 cup) coconut milk
  • 1 tbsp sugar
  • 1/2 tsp vanilla
  • A pinch or two of salt

• Directions/Method
  1. Combine the flours well in a medium bowl, along with the icing sugar before adding the flavour extract of your choice. Slowly add the hot water, about a tablespoon at a time, until you achieve a soft but pliable dough (just firm enough to not stick to your hands too much). Kneed for 5 minutes, adding a few drops of food colouring to suit your colour preferences. Divide the dough into smaller portions and add kneed in a few drops of different colour dyes to each if you want a rainbow effect.
  2. Roll the dough into small 1/4 inch-1/2 inch balls and drop into boiling water for 3-5 minutes. You’ll know when they’re done when they beging to float a little bit. Remove with a slotted spoon and set aside.
  3. Heat the coconut milk, sugar, vanilla, and salt in a saucepan just until the sugar is dissolved. Remove from the heat and serve on the rice balls (refrigerate first if you like a cold dessert).

Brandy Coconut with Sticky Thai Black and White Rice

• Coconut Rice Ingredients
  • 1/4 cup each black and white sticky rice
  • 3-4 tbsp palm sugar
  • 120ml (1/2 cup) thick coconut milk (use 2/3 cup if you like it soupier. Is that a word?)
  • 1/4 tsp vanilla extract
  • pinch or two of salt

• Brandy Coconut Ingredients
  • 1/2 fresh grated coconut
  • 2 tbsp palm sugar
  • 1/5 tbsp water
  • 1 tbsp brandy
  • pinch of salt

• Directions/Method
  1. Soak the rice together overnight in enough water to cover. The next day strain the rice and place in a square of muslin or thick cheesecloth and steam for 15-20 minutes.
  2. While the rice is steaming, make the brandy coconut. Heat the water and sugar in a small saucepan until the sugar is dissolved. Add the rest of the ingredients and cook for 5-10 minutes, until the liquid is dried up. Set aside.
  3. Combine all of the ingredients for the coconut rice in a saucepan and heat, again just to melt the sugar. Do not boil or the coconut milk may curdle.
  4. When the rice is finished, add it to the hot coconut milk. The rice will soak in some of the milk (but it’ll still be a little soupy). Spoon into two bowls, top with the brandy sugared coconut, and drizzle with additional coconut milk if desired.
  5. Refrigerate and serve cold.

Thai Steamed Banana Cake (Khanom Kluang)

• Ingredients
  • 50ml (3 tbsp plus 1 tsp) fresh thick coconut milk
  • 20g (1 tbsp plus 1 tsp) sugar
  • 1 very ripe banana
  • ¼ tsp lemon or lime juice
  • Yellow food colouring (optional)
  • 20g (1 tbsp plus 2 tsp) white or brown rice flour (not glutinous)
  • 10g (2 tsp) corn flour
  • 10g (1 tbsp plus 1 tsp) desiccated coconut
  • Pinch of salt

• Directions/Method
  1. Whisk the sugar and coconut milk in a bowl until most of the sugar is dissolved.
  2. In another bowl, mash the banana to a smooth paste. Add the rice and corn flours, the dye (if using), lemon/lime juice (to prevent discolouring of the banana), salt, and coconut. Mix until combined and tip in the contents of the coconut milk bowl. Mix until combined.
  3. Line a mini cupcake tray with 12 papers and fill each to just below the top. Alternatively you can use larger cupcake trays, silicone cases, or ramekins. Place in a steamer (or in the bottom of a large pot or pan with a small amount of water- you just have to top it up during the steam process) and steam for about 20 minutes.
  4. These can be eaten warm but the consistency, at least in my mind, is preferable once they cool down a little bit. Your call; they’re good either way. Garnish with some grated coconut meat.

Vegan Panna Cotta with Lemon and Espresso

• Lemon Layer Ingredients
  • 120ml (1/2 cup) single soy cream
  • 120ml soy milk
  • 1 tsp vanilla extract
  • 3 tbsp brown sugar
  • 1/4 tsp lemon zest
  • a few pinches of nutmeg
  • 1 tsp agar flakes

• Espresso Layer Ingredients
  • 80ml (1/3 cup) soy cream
  • 60ml (1/4 cup) soy milk
  • 15-30ml (1-2 shots) espresso, depending on how strong you like
  • 1/2 tsp vanilla
  • 2 tbsp sugar
  • 1/2 tsp agar flakes

• Directions/Method
  1. First make the lemon layer. Mix the soy cream, milk, vanilla, brown sugar, lemon zest, and nutmeg in a saucepan and sprinkle the agar on top. Leave for ten minutes and then slowly bring to a light boil, leaving it for a couple of minutes before stirring. Stir every so often until the flakes are dissolved (5-10 minutes, give or take).
  2. Pour into a ramekin and set aside to cool. Refrigerate for a little while until set.
  3. To make the thinner espresso layer, combine the soy milk, cream, sugar, and vanilla in a saucepan. Sprinkle the agar flakes on top and again leave for 10 minutes before gradually heating to a slow simmer. Stir after a couple of minutes and every so often until the agar is dissolved. Stir the espresso in and mix thoroughly. Fill the remaining space in the ramekins with the espresso liquid and leave to cool again.
  4. Serve cold, in a bed of espresso if desired, with non-dairy whip or cream and a pinch of lemon zest.

Mocha Almond Vegan Fudge

• Ingredients
  • 100g smooth almond butter
  • 1 tsp vanilla extract
  • 1/8-1/4 tsp salt
  • 1/4 cup water (50g)
  • 1/4-1/3 cup sugar (60g-75g)
  • 2 tsp cocoa powder
  • 1/2 tsp instant coffee granules

• Directions/Method
  1. In a bowl, mix the salt (if your almond butter is already salted, err on a lesser amount or even none) with the almond butter and vanilla extract. Set aside.
  2. Heat the sugar and water in a small, heavy bottomed saucepan over medium-high heat for 3-4 minutes until the sugar is dissolved and the syrup begins to thicken slightly.
  3. Add the cocoa powder and coffee granules, stirring rapidly to combine the ingredients (the mixture will bubble up in volume, but it’s not going to explode or anything, at least I hope not).
  4. Leave to cook for a few minutes, until the syrup is very sticky. Test the consistency of the syrup by placing a drop of syrup between your thumb and forefinger; a solid string should form when pressed together and pulled gently apart. This could take up to 8 or ten minutes, perhaps less.
  5. When the syrup is ready, quickly pour it into the bowl with the almond butter mixture. Incorporate all of the ingredients together into a stiff dough, ensuring everything is mixed thoroughly. You can kneed this with your hands if need be (but be careful of the heat).
  6. Spoon the dough into a greased mould (tupperware’s fine), smoothing the surface out with your fingers and/or a spatula. Smack the container on the counter a few times to eliminate large gaps in the fudge. Refrigerate for a little while to help solidify the fudge before slicing and devouring.

Boozy Summer Punch Strawberry Apple Sauce

• Ingredients
  • 3 large tart cooking apples (such as Bramley), peeled and cored
  • 1.5 tbsp fresh lemon juice
  • 1/4c (60ml) Pimm’s
  • 200g (0.7oz) fresh strawberries, hulled and halved
  • 2 tbsp palm sugar, or to taste (use brown sugar if you must)
  • 3/4 tsp Vietnamese (Saigon) cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • Vanilla soy yoghurt (optional, for layering)

• Directions/Method
  1. Slice the apples into 1/4-1/3 inch pieces and place them in a large saucepan with the lemon juice and Pimm’s. Cook over low heat for about 15 minutes, stirring often, until the volume decreases slightly.
  2. Add the rest of the ingredients and stir through, cover the saucepan, and leave to cook until the strawberries are cooked down and the apples are very soft. Remove the applesauce from the heat and set aside to cool.
  3. Once cooled, blend the strawberry applesauce with a hand blender, liquidiser, or food processor to your desired consistency. Chill to cool and serve layered with vanilla soy yoghurt or on its own.

Dairy Free Chocolate Ice Cream

• Ingredients
  • 150g (1 cup) cashews
  • 300ml (1 1/4 cups) non dairy milk
  • 1/4 cup cocoa powder
  • 60ml (1/4 cup) agave nectar or other liquid sweetener (rice syrup, fruit syrup, etc…)
  • 60ml (1/4 cup) maple syrup
  • 15g (1 tbsp) coconut oil
  • 15ml (one tablespoon or 1 fl oz) vodka or your favourite spirit

• Directions/Method
  1. Grind the cashew to as fine a powder (or paste) as possible in a grinder. If you don’t have one, soak the cashews in hot water for half an hour or for a few hours (overnight even) in the soy milk in order to soften them so they blend smoothly (if you have a vitamix, obviously you can blend diamonds to a fine powder in .000001 seconds, so you can ignore this).
  2. In a blender, combine the cashew with all other ingredients and blend until smooth, a couple of minutes. Refrigerate until cold (it will thicken considerably). You can eliminate the alcohol if you’d like, but I always recommend it for home freezers because it helps to keep homemade ice cream softer (commercial freezers circulate air better so it’s less of an issue).
  3. Use the mix as per your ice cream maker’s instructions and freeze.

Eggnog Spice Syrup

• Ingredients
  • 1/4-1/3 cup water
  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp vanilla essence

• Directions/Method
  1. Place the sugar and water in a heavy bottomed saucepan and bring to the boil. Turn down to a medium heat and simmer until sugar is dissolved.
  2. Add cinnamon and nutmeg and allow to continue cooking until the syrup becomes slightly thick.
  3. Add vanilla essence and set syrup aside to cool.

Vegan Espresso Sherbet

• Ingredients
  • 1/4 cup cashews
  • 1/4 cup boiling water
  • 1/2 cup CremoVita soy cream
  • 1/2 cup coconut milk
  • 2 shots espresso
  • 1/2 cup sugar
  • 1-2 measures vodka (optional)

• Directions/Method
  1. First put the cashews in a small container and pour the boiling water on them. Ensure the cashews have soaked for a good 15-20 minutes (or longer) before embarking upon the next step.
  2. To make the cream base, mix the coconut milk and cream together. Add to your blender along with the cashews and blend until creamy smooth. Remove from blender and set aside.
  3. Pull your espresso shots. If you aren’t lucky enough to have a real espresso machine, I’m sure some super strong filter coffee would work too. Mix with the sugar until partially dissolved and add to the cream base.
  4. If using, add the vodka.
  5. Freeze according to your ice cream maker’s instructions and enjoy later on!