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Vegan peach mess This week I am writing down yet another dessert recipe. I’ve seen a non-vegan version of this and I couldn’t help myself. I had to make my version of this dessert, which is vegan peach mess. It is basically a mix of peaches and sweet cream topped off with some mint leaves and caramelized almonds. Also, I wanted to use every fruit that is in season and make at least one recipe with it this year. Since I’ve seen some peaches at the store, I knew I had to use them in some way. And I did not regret it. I know that some people criticize me because I sometimes use refined sugar in my desserts. And that is only sometimes. If you don’t like it, you don’t have to make it, I am not promoting it or claiming that it is healthy. There are plenty of healthy recipes to choose from on my blog. But if (like myself) you enjoy an unhealthy dessert every few weeks, this one is for you. And as long as you eat these things (or anything) in moderation, I think you’re good. That being said, enjoy this unhealthy recipe. A piece of advice Most of the time I get a ton of questions about what ingredients I use, so I am going to use this section to mainly talk about that. The recipe itself is pretty simple, you won’t have any problems with it. Unfortunately, some of these are very specific to the county I live in, others can be found in Europe. But if you live in the Balkans, this info may be helpful for you. The whipping cream that I used is called Hopla, I think. When choosing one of these, make sure to read the label. A lot of the creams that are marked as plant-based do contain milk protein. I buy my vegan yogurt in a store called dm, they have a few of them. I despise coconut yogurt, but this time I had no choice. Luckily, I couldn’t really taste it in this dessert. You can use any vegan yogurt you like. The vegan cream cheese is made by a company called Meggle. The packaging is round and looks like the Mascarpone packaging. Again, you can choose the one you like. Or if you are not vegan, you can make a vegetarian version of vegan peach mess. Mint leaves and candied almonds are not mandatory in this recipe. But I had to use them this time, only because the final result looked much cuter in the pictures. You can figure out another way to decorate if this is too much for you. These measurements are enough for 2 large glasses or several small ones. The amount of cream that you are going to get depends on the type of vegan whipping cream that you are using. If it is not enough when everything is whipped, add some more cream and continue to mix it with a mixer. Until you get the desired amount. After all, you know how much of the dessert you need, so adjust the measurements accordingly. Vegan peach mess Ingredients - For the peach mess: 2 large ripe peaches 200 ml of vegan whipping cream 150 ml of vegan yogurt 75 g of vegan cream cheese 50 g of powdered sugar ½ tsp of vanilla extract - For decoration (optional): 4 tsp of brown sugar ½ tsp of ground cinnamon a pinch of nutmeg splash of water a few whole almonds (about 70 g) mint leaves Directions - Peel the peaches and cut them into smaller pieces. Put them in a blender and pulse a few times in order to get a peach puree. Set aside. - In a deep bowl mix together the vegan whipping cream, powdered sugar, vegan yogurt, vanilla extract and vegan cream cheese. Combine everything with a mixer, at first at low speed and then increase it as a homogenous cream starts to form. When you are satisfied with your results, set aside. - Take 2 large (or 3-4 small) dessert glasses*. Take a teaspoon of the cream and spread it at the bottom of the glass. Then take a teaspoon of the peach puree and put it over the cream. Keep doing this until you run out of ingredients. - If you want to you can top them off with some mint leaves and almonds. If so, this is how you make those cinnamon almonds. - Put a small amount of water in a pan (only enough to cover the bottom). Stir in the cinnamon, sugar and nutmeg. Mix everything and bring it to boil over medium temperature. Then put the almonds in. Stir everything until almonds are covered with a sticky, sugary syrup. - Transfer the almonds on a sheet of parchment paper and let them cool down. After a while separate them with a fork and put them on top of your vegan peach mess. Notes - * The amount of cream that you are going to get depends on the type of vegan whipping cream that you are using. If it is not enough, add some more. If you liked this recipe, make sure you check out my other recipes like: Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan peach mess. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi. Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right –here.
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Veganski Lotus Biscoff cheesecake Ovaj recept je nešto što ste vjerovatno već prije vidjeli. Postoji gomila recepata za veganski Lotus Biscoff cheesecake, ali jednostavno sam i ja morala napraviti svoju verziju. Tek sam nedavno dobila priliku da naručim ovaj veganski keks (nemamo ga u trgovinama u Bosni) i postojala je samo jedna stvar za koju sam ih željela koristiti. Cheesecake, naravno. Ispalo je i bolje nego što sam zamislila. Ovaj veganski Lotus Biscoff cheesecake je kremast, sladak i jako ukusan. Tako da vjerujem da ću i dalje naručivati ovaj keks samo za ovaj recept, vrijedilo je. Ovo je ujedno i prvi put da koristim veganski krem sir za izradu veganskog cheesecake-a, i moram reći da mi se to jako svidjelo. Ne volim sam veganski krem sir, ali čini se da je dobar kao sastojak kolača. Nekoliko savjeta Ovo je vrlo jednostavan recept. Nećete imati problema s njim pogotovo ako ste prije toga nekad napravili veganski cheesecake. Ali u slučaju da ste početnik, ovdje ću vam ostaviti nekoliko savjeta i trikova kako bih vam olakšala cijeli postupak. Dio o zdravstvenim koristima je nešto sam što sam danas odlučila preskočiti, jer je jedini zdrav sastojak ovdje indijski orah. A govorili smo o njemu mnogo puta. Prije svega, ne zaboravite natapati indijski orah u vodi prije pripreme kolača, najmanje 8 sati. Ovo je neophodno za kremasti fil. Ako i vi živite u Bosni i pitate se gdje kupiti ovaj keks, riješit ću taj misterij. Lotus keks primijetila sam u lokalnoj kafani. Rekli su mi da ih mogu naručiti iz prodavnice koja se zove Frutela wonderland i to sam i učinila. I vi možete uraditi isto, mislim da ta prodavnica postoji i u Srbiji. Kada pravite koru, pobrinite se da keks usitnite u fini prah, a ako je ostalo velikih komadića, jednostavno ih uklonite. Otopljeni veganski margarin dodajte postepeno, jer možda nećete morati sve iskoristiti da biste dobili mekano tijesto koje možete oblikovati u koru. Možete pritisnuti koru prstima prema dnu i ako želite možete je malo ujednačiti drugim komadom papira za pečenje. Ove mjere čine mali cheesecake, ako vam je potreban zaista veliki, udvostručite mjere. Dok pravite fil, stanite nekoliko puta da sastružete sastojke za fil sa zidova posude blendera ako je potrebno. Kada koru prelijete filom, ne morate kalup za torte vraćati u zamrzivač. Može se staviti u hladnjak na nekoliko sati, a kad se zgusne, možete ga odmah poslužiti. Tekstura će biti savršena i neće biti potrebe za odmrzavanjem. Možete ga prekriti i tanjirom kako se ne bi isušio. Na svaki komad sam istisnula mješavinu veganskog krem sira i kokosovog vrhnja kako bih ukrasila veganski Lotus Biscoff cheesecake. Izgledalo je okej, ali krema je imala čudan okus pa predlažem da i tome dodate malo šećera (ukoliko vam je dekoracija potrebna). Sastojci Za koru: 150 g keksa Lotus Biscoff 50 g margarina Za fil: 150 g indijskih oraščića 200 g veganskog krem sira 150 ml kokosovog vrhnja 110 g keksa Lotus Biscoff 70 g šećera u prahu Upute Natapajte indijski orah u vodi najmanje 8 sati prije pravljenja kolača. Prvo napravite koru. Stavite 150 g Lotus Biscoff keksa u blender i meljite dok se ne pretvori u prah. Prebacite ga u malu posudu. Veganski margarin otopite na laganoj vatri i sipajte ga postepeno na mljeveni Lotus keks dok miješate. Na kraju biste trebali dobiti mekanu koru koju možete oblikovati prstima. Kalup za tortu obložite papirom za pečenje. Koru od keksa premjestite u kalup za torte i pritisnite je prstima prema dole kako biste je ujednačili i oblikovali. Kada završite s tim, stavite kalup za torte u zamrzivač. Zatim napravite fil. Uklonite vodu iz natopljenih indijskih oraščića. Stavite 110 g Lotus keksa u blender i blendajte dok ne dobijete fini prah. Zatim u blender dodajte indijske oraščiće, šećer u prahu, veganski krem sir i kokosovo vrhnje. Sve blendajte dok ne dobijete homogeni, kremasti fil. Zaustavite se nekoliko puta da sastružete sastojke sa zidova čaše blendera ako je potrebno. Kad završite, izvadite kalup za tortu iz zamrzivača i nalijte fil na koru. Stavite tortu u frižider i ostavite je da se stegne najmanje 3 sata (ili preko noći). Kada fil postane čvrst, možete izvaditi tortu iz kalupa, izrezati je i poslužiti. Tortu sam ukrasila cijelim Lotus biscoff keksićima i mješavinom krem sira i kokosovog vrhnja. Ako vam se svidio ovaj recept, provjerite i ostale moje recepte poput: – veganski kolač od indijskih oraha Slobodno mi recite šta mislite o ovom receptu u komentarima ispod ili mi pošaljite slike svog vlastitog veganskog Lotus Biscoff cheesecake-a. Ako ste uradili nešto drugačije, a dobili dobar rezultat, voljela bih to i čuti, željela bih vidjeti stvari koje ste smislili. P.S. za još recepata poput ovog i gomilu drugih stvari, pratite me na instagramu, @margo_drobi. Također, nedavno sam pokrenula profil na Patreonu na kojem se možete pretplatiti i pomoći mi u stvaranju boljeg sadržaja. Zauzvrat, svaki mjesec ćete dobiti ekskluzivan dio sadržaja (poseban recept). Moj plan je povećati količinu tog sadržaja ako dobijem nekoliko pretplatnika. Ako vas zanima i želite saznati više, ostaviti ću link od mog Patreona – ovdje.