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Recipe Category: Plant Based Drinks

Panna Cotta with Almond Milk and Coconut Flakes

Preparation

Heat the Almond Drink and sugar

Once it starts to boil, remove immediately and sieve.

After softening the gelatin sheets in cold water, place them in the almond drink-sugar mixture.

Let the mixture cool and add the liqueur.

Divide the cream in 6 individual cups and place in the fridge for at least 5 hours.

Spread the coconut flakes on a greaseproof sheet and toast for 4-5 minutes.

Place the panna cotta cups in warm water for a few seconds, then turn them over onto serving plates.

Garnish with toasted coconut flakes and caramel syrup.

Coconut Panna Cotta with Gooseberry coulis

Preparation

Place the gelatin sheets in a deep dish full of cold water and let them soften for 5 minutes.

In the meantime, add the vegetal coconut drink and the sugar in a small pan over medium heat.

Stir occasionally to dissolve the sugar and remove the pan once the mixture is warm.

Wring the gelatin sheets and add them to the coconut mixture. Stir until they have dissolved.

Pour the mixture in a large bowl. To cool the mixture, place this bowl in an even bigger bowl with ice cubes, and stir.

Alternatively, let the mixture cool by itself and stir occasionally.

Divide the mixture into 4 individual cups and place in the fridge for at least 4 hours.

For the gooseberry coulis, place the fruit, sugar and water in a small pan over high heat.

With a pestle or fork, press on the gooseberries to release their liquid and bring to a boil for 2-3 minutes.

Drain the mixture and place in the fridge. (It will keep in the fridge for a few days.)

We place the panna cotta cups in warm water for a few minutes, then turn them over onto serving plates.  Alternatively, you can heat up the cups with a food torch.

Serve the panna cotta with gooseberry coulis, topped with some fresh gooseberries.

We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Chocolate Cake with Vegetal Almond Drink

Preparation

Preheat the oven to 175 °C, at the fan-forced setting

Line a 22cm can pan with greaseproof paper and grease the sides with a bit of margarine.

Repeat the same process with a second tart pan.

Tip: You can use a silicone tart pan which requires neither greaseproof paper nor greasing.

Pour 2 glasses of the DELTA Vegetal almond drink in a jug, add the vinegar and stir.

In a food mixer bowl, place the sunflower oil, vanilla extract and sugar and beat vigorously.

In a separate bowl, place all the other dry ingredients for the chocolate cake and stir. Then sift them over the bowl with the liquid.

Divide the chocolate cake mix in two cake pans and bake them separately for approximately 20 minutes. You can tell when they’re ready if you insert a knife into the middle of the cake and it comes out clean.

Let them cool for 15 minutes, remove them from the pan, place them on a grate and let them cool completely.

Preparing the vegan frosting:

In a food mixer bowl pour 4 cups of powdered sugar, cocoa, vanilla extract and margarine, and beat vigorously for a few minutes.

Slowly add dollops of the almond drink until a homogenous frosting is obtained.

If the frosting is still runny, add powdered sugar and continue beating.

Making the cake:

Place the base of the cake on a platter.

Spread a generous dollop of frosting on the base, then place the second cake on top. With a spatula or knife, spread the rest of the frosting along the sides of the cake.

Add some candy drops—or any other garnishing you prefer—and enjoy!

We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

 

Dutch Pancake with apples

 

  • Preheat the oven to 190°C (fan-forced setting).
  • In a small bowl, mix together:
    • 3 tablespoons brown sugar
    • 1 teaspoon cinnamon
  • In a large bowl, whisk:
    • 2 eggs
    • 1 cup oat drink
    • Gradually add ½ cup flour and mix well until smooth.
  • Prepare the apples:
    • Peel, core, and slice 2 apples into 8 pieces each.
  • Cook the apples:
    • Heat a cast-iron skillet over medium-to-high heat and melt 2 tablespoons of butter.
    • Place the apple slices in the skillet.
    • Sprinkle 1 tablespoon of the sugar/cinnamon mixture over the apples and lightly stir.
    • After 2-3 minutes, turn the apple slices to cook them on both sides, about 5 minutes total, until softened.
  • Add the batter:
    • Pour the egg/oat/flour mixture over the apples in the skillet.
    • Sprinkle the remaining sugar/cinnamon mix on top.
  • Bake:
    • Place the skillet in the preheated oven and bake for approximately 18 minutes, until the mixture is set and golden.
  • Serve:
    • Remove from the oven, sprinkle with powdered sugar, and serve warm.

Croque Madame with Almond Béchamel

Preparation

In a small saucepan add the butter the flour and whisk continuously for 3-4 minutes over medium-to-high heat.

Add half the Almond Drink and stir continuously. Once the mixture thickens, add the rest of the Almond Drink and keep stirring vigorously.

Remove the saucepan from the burner, add half the gruyere and stir.

Place a slice of bread on a flat surface and fold a slice Emmental cheese on top, so there’re actually two slices of cheese on the slice of bread.

Add a slice of ham, a generous dollop of the béchamel and some grated gruyere. Place another slice of bread on top.

Spread a little butter on both sides and cook on a nonstick skillet in medium heat for a few minutes until golden. Remove the croque madame from the skillet and place in a baking tray.

Add a generous dollop of bechamel on top and sprinkle some grated gruyere.

Repeat the process for the second croque madame.

Heat the oven, place the croque madame in the middle and grill for a few minutes, until the cheese melts.

In the meantime, prepare two eggs, either over-easy or sunny-side-up, and place them on top of the croque madame once you remove them from the grill.

Add some finely chopped chives and serve immediately.

(We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Vegan Soup with Asparagus and Almond Drink

Preparation

Cut the bottom part of the asparagus and use a peeler to clean the stalks.

(Tip: Hold a stalk of asparagus from its two ends and bend until it breaks.

Keep the upper part and cut the rest of the stalks at the same point.)

Cut the asparagus, leek and onions in small pieces, of approximately 1cm.

Heat the olive oil in a saucepan and sauté all the vegetables, stirring for 5 minutes.

Add a pinch of salt, some freshly-ground pepper and the vegetable broth.

Cover the saucepan and simmer for 10-15 minutes, until the asparagus has softened.

Add the almond drink and use a hand blender to create a smooth soup mixture.

Once the soup has been brought to a boil, remove from heat, add the juice from a half lime and a pinch of Cayenne pepper.

Serve with some toasted almond flakes and finely chopped chives.

(We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

 

Watermelon and no-sugar Almond Drink Smoothie

Preparation

Peel the watermelon, remove the seeds, and cut into small cubes.

By using a scale, measure 300gr of the peeled watermelon and put it in a blender.

Add the Almond Drink and blend until a homogeneous mixture is obtained.

Add a few drops of lime and serve immediately.