Celebrate World Vegan Month in November with these yummy sweet treats. Whether you’re a dedicated vegan or just looking for something deliciously different, these desserts promise to bring joy with each bite. 

Millionaire shortbread 

Serves 8 // Cooking Time 25 minutes  

Ingredients 

For the crust 

1½ cups flour
½ cup wholewheat flour
½ cup sugar
½ tsp salt
¾ cup olive oil
2 tsp vanilla essence 

For the date caramel 

2 cups dried pitted dates
½ cup peanut butter
Pinch salt
1 tsp vanilla essence 

For the chocolate 

320g vegan chocolate, melted
1 tbsp olive oil 

Method 

For the shortbread 

1. Preheat oven to 180°C and lightly grease a rectangular tart tin.
2. Sift the dry ingredients together in a large bowl and make a well in the centre. Add the oil and vanilla and mix until a dough forms.
3. Press the dough into the prepared tin and bake blind for 15 minutes. Allow it to cool completely.

For the date caramel 

1. Soak the dates in boiling water for 5 minutes, then drain. Reserve the soaking liquid.
2. Add the dates, peanut butter, salt, vanilla and 3 tablespoons of the soaking liquid to a food processor. Blend until smooth.
3. Spread the caramel evenly over the cooled shortbread and refrigerate for 10 minutes.

For the chocolate 

1. Whisk the melted chocolate and oil together and pour over the caramel layer, smoothing it over with a knife.
2. Once even, swirl the chocolate slightly for decoration and refrigerate until set. Cut into slices and serve.

DID YOU KNOW?
The majority of peanut butters and dark chocolates available at local supermarkets are vegan. Peanut butter is simply peanuts, oil and salt, and properly made dark chocolate shouldn’t contain any dairy. Always check your labels to be sure, though. 

No-bake vegan brownies with cherry sorbet 

Serves 12 // Cooking Time 1 hour, plus Chilling and Freezing Time 

Ingredients  

For the brownies 

2½ cups dates, pitted (if dried, soak in warm water for 10 minutes, then drain)
1½ cups raw walnuts, plus extra for topping
1 cup raw almonds
¾ cup cacao powder or unsweetened cocoa
2 tbsp cacao nibs, plus extra for topping
¼ tsp sea salt  

For the ganache  

¼ cup almond milk
1 cup dairy-free dark chocolate, chopped
¼ tsp sea salt
2 tbsp coconut oil, melted
¼–½ cup icing sugar  

For the cherry sorbet  

1 punnet cherries, pitted and frozen
100ml fruit juice of choice 

Method 

For the brownies  

1. Line a 20cm × 20cm dish with baking paper.
2. Blend dates in a food processor. Remove and set aside. 
3. Roughly chop ½ cup walnuts and set aside.
4. Finely grind the remaining 1 cup walnuts and the almonds in the food processor. Add cacao/cocoa powder, cacao nibs and salt and pulse to combine.
5. While processing, drop small handfuls of the date pieces into the processor’s spout. Continue until you have a dough that holds together when squeezed in your hand. (You may not need to use all the dates.)
6. Transfer the brownie mixture to the prepared dish and sprinkle with the ½ cup chopped walnuts and the extra cacao nibs. Toss to distribute evenly throughout the mixture.
7. Using your hands or the back of a wooden spoon, press down the brownie mixture until flat and firm. (Cover with clingfilm to prevent it from )
8. For slightly thicker, denser brownies, lift up the paper to remove the brownies from the dish and slightly squeeze in the sides to create a smaller square.
9. Chill in the freezer or fridge for 10–15 minutes, or until firm.

For the ganache 

1. Microwave the almond milk for 45 seconds, or until hot. Or heat in a pot until just simmering, then transfer to a bowl.
2. Immediately add the chocolate to the hot milk and cover. Let it stand for 2 minutes to melt.
3. Add the salt to the milk and stir gently with a wooden spoon. Whisk in the melted coconut oil and chill in the fridge for 10 minutes.
4. Remove from the fridge and add sugar a few tablespoons at a time, whisking to combine, until the ganache is light and fluffy.
5. Ice brownies generously with ganache and top with extra nuts and cacao nibs. 
6. Cut into 12 squares and store in an airtight container at room temperature for three to four days, or in the freezer for up to one month.

For the cherry sorbet 

1. Just before serving, blend cherries in a food processor until the consistency is similar to sorbet. Sweeten with juice to taste, pulsing to incorporate. 

Chia pudding with raspberry jam corn cake bars 

Serves 2–4 // Total Time 45 minutes 

Ingredients 

For the corn cake bars 

7 corn cakes, crushed
1 cup smooth peanut butter, plus extra for swirling
⅓ cup coconut oil, melted, plus extra for topping
¼ cup golden syrup
1 tsp vanilla extract
150g dark chocolate, chopped  

For the raspberry chia jam 

1⅓ cup fresh raspberries
¼ cup chia seeds
⅓ cup golden syrup
1 tsp vanilla
1 lemon, zested and juiced 

For the chia pudding 

⅓ cup chia seeds
1⅓ cups milk
1 cup yoghurt
3 heaped Tbsp cocoa powder
1–2 tsp syrup
¼ cup peanut butter  

Method 

1. Grease and line a square, 20cm x 20cm, baking tin.
2. Break corn cakes up and place in a food processor. Blitz until chunky.
3. Place ¾ cup peanut butter, coconut oil, syrup and vanilla in a bowl. Heat in the microwave at xx-second intervals, stirring before returning to the microwave, until melted and smooth.
4. Add the corn cakes and mix well to coat. Press mixture into prepared tin and place in the freezer.
5. For the raspberry chia jam, place all the ingredients in a saucepan, mash the raspberries and simmer until the chia seeds have puffed up and the jam starts to get gooey. Remove from heat.
6. Add jam to the frozen corn layer and smooth out. Freeze for another 20 minutes.
7. In one bowl, melt chocolate and 2 tsp of the extra coconut oil in the microwave at 20-second intervals, stirring in between, until smooth.
8. In another bowl, melt together remaining ¼ cup peanut butter and 1 Tbsp coconut oil using the same process..
9. Add dollops of melted chocolate and peanut butter on top of the jam layer, using a knife to swirl through. Place in the freezer until needed.
10. For the chia pudding, add chia seeds to 1 cup milk and soak for 20 minutes, or until plump, then stir through the rest of the milk.
11. Add the 1 cup milk to a bowl, soak the chia seeds, and the rest of the milk, then mix in the yoghurt, cocoa powder, syrup and peanut butter. Spoon into two glasses.
12. Using a hot knife, slice the corn cakes into bars and serve with your chia pudding.add the 1 cup milk to a bowl, soak the chia seeds, and the rest of the milk, then mix in the yoghurt 

Vegan pavlova with cardamom and pineapple 

Serves 8 // Cooking Time 1 hour 40 minutes 

Ingredients 

For the topping 

1 tin coconut cream
1 cup yoghurt  

For the vegan pavlova  

1 cup aquafaba (liquid from a tin of chickpeas)
¼ tsp cream of tartar
1 cup brown sugar
2 tsp ground cardamom 

For serving 

½ pineapple, peeled and sliced
⅓ cup fresh coconut shavings’ 

Method 

1. Place the coconut cream in the freezer to partially solidify.

For the vegan pavlova 

1. Preheat oven to 170°C and line a baking tray.
2. Whip aquafaba and cream of tartar in a stand mixer until frothy. 
3. Gradually add the sugar and beat for 10 minutes, or until thick and glossy.
4. Toast cardamom in a dry pan until fragrant. Allow to cool before gently folding into the meringue.
5. Dollop spoonfuls onto a baking tray in a circle. Make peaks using the back of a spoon.
6. Bake for 40 minutes, or until set, then turn the oven off and allow the meringue to crisp up for an hour.

For the coconut cream 

1. Remove the solid layer of the coconut cream and mix through yoghurt. Dollop on top of meringue.
2. Top with pineapple and coconut shavings.

Also read: Impress your vegan friends with these great dishes

The post 4 vegan desserts to delight your taste buds  appeared first on MyKitchen.

New year, new flavours! The spontaneity of authentic street food will breathe new life into your kitchen – and leave the family asking for seconds. 

Mushroom and peanut vegetarian spring rolls 

Makes 12-14 

These spring rolls work well with just about any green or soft veggies – perfect for clearing out your fridge! Change the dipping sauce to serve up something new every week.  

Ingredients  

2 tsp vegetable oil 
4 spring onions, finely sliced 
2 tsp five-spice powder (or use a pinch of each cinnamon, cloves and white pepper) 
1 punnet (150g) mixed exotic mushrooms, chopped 
1 cup finely sliced cabbage 
1 carrot, grated 
2-3 baby marrows, finely sliced 
1/3 cup peanuts, toasted and finely chopped 
1/3 cup fresh coriander, chopped 
12-14 spring roll wrappers 
Oil, for deep-frying  

Method  

1. Heat oil in a large non-stick pan. 
2. Sauté spring onion with five-spice until softened, remove and set aside. 
3. Fry mushrooms in batches until golden. (Don’t overcrowd the pan or too much water will be released). Remove and set aside. 
4. In a separate bowl, combine the spring onion with cabbage, carrot, baby marrow, peanuts and coriander, toss through mushroom mixture. 
5. Divide the mixture into 12-14 small portions. 
6. Arrange one portion of veggie mixture and mushrooms at the base of a spring roll wrapper. 
7. Fold the long sides over slightly, then roll the filling upward and over to enclose. Brush the end of the wrapper with some water and seal. 
8. Repeat with remaining fillings and wrappers. 
9. Deep-fry spring rolls until golden, serve with a dip or whip up one of our quick sauces below.

Sauce it up  

These dipping sauces last for 2-3 weeks in the fridge so make them in bulk, or as part of your meal prep, and serve with spring rolls. You can also use the sauces as a dressing for stir-fries, salads or tortilla wraps. 

Vietnamese dipping sauce  

Makes 2/3 cup  

Mix ¼ cup each water and fish sauce and juice of 2 limes with 2 Tbsp rice wine vinegar, 1 Tbsp brown sugar, 1 finely chopped lemongrass stalk, 1-2 finely chopped chillies and 1-2 crushed garlic cloves. Stir the mixture thoroughly until sugar dissolves, season to taste and serve. 

Green chilli dipping sauce  

Makes ½ cup  

Blitz together 1 cup fresh coriander, ¼ cup chives, 2cm knob grated ginger, 1 chopped green chilli, juice of 2 limes and ¼ cup rice wine vinegar in a food processor. Serve. 

Peanut dipping sauce  

Makes 1 ¼ cups  

Heat a glug of oil in a pot and fry 1 finely chopped onion, 1 crushed garlic clove and 1 tsp chilli flakes until softened. Stir through 1 Tbsp each sugar and soy sauce, 3 Tbsp peanut butter and 1 cup coconut milk. Simmer until thick and serve.  

Sweet & sour dipping sauce  

Makes ½ cup  

Pour ¼ cup each rice wine vinegar and sugar, 2 Tbsp each tomato sauce, soy sauce and grated ginger in a bowl. Heat a glug of oil and fry 1 chopped onion, 2 crushed garlic cloves and 2cm knob grated ginger until fragrant. Add sugar mixture and stir through 1 tsp cornflour dissolved in 1 Tbsp water until thickened. Serve with spring rolls. 

Also read: Green falafel ‘soil’ with yoghurt tahini sauce and poached eggs

Cubano sandwiches with rum onions 

Serves 8 

You can buy rare roast beef at the deli counter, or thinly slice braai steak instead. 

Ingredients  

Glug oil 
1 Tbsp butter 
2 onions, sliced 
¼ cup rum (optional) 
16 slices ciabatta 
¼ cup Dijon mustard
24 slices roast beef
16 slices Emmental 
4 gherkins, thinly sliced 

Method  

1. Heat the oil and butter in a pan, then fry the onion for 5 minutes until softened. 
2. Increase heat and add rum, if using. Cook until evaporated. 
3. Smear 8 slices of bread with the mustard. 
4. Top with the beef, cheese, gherkin and fried onion. Then, sandwich together with the remaining slices. 
5. Toast the sandwiches over an open fire or you can use a hot non-stick pan. Do this until the cheese has melted, turning frequently.

Tropical fruit sorbet with toasted coconut 

Makes 2L 

Switch up the flavours by blending together frozen mixed berries, papaya or kiwi instead.  

Ingredients  

750g fresh mango, chopped and frozen 
750g fresh pineapple, chopped and frozen 
1 cup chilled coconut milk 
½ cup pineapple juice  

To serve  

Handful fresh mint, torn
Handful coconut flakes, toasted 
Ice cream cones (optional) 

Method  

1. Add frozen fruit, coconut milk and pineapple juice to a food processor and blitz until smooth. 
2. Decant into a 2L freezer-safe container and freeze for about 3 hours until firm. 
3. 3. Scoop into bowls or onto cones. Sprinkle with fresh mint and coconut flakes to serve.

Pilchard fish cakes with steamed garlic buns 

Serves 4 

These thrifty steamed buns prove that takeout-style street food isn’t just reserved for holidays. Change up the filling with pulled pork or sliced BBQ basted pork neck steaks. 

Ingredients  

5 cloves garlic, grated 
3 Tbsp chopped fresh parsley 
500g store-bought bread dough 
1 Tbsp sesame or vegetable oil  

For the fishcakes  

1 onion, finely chopped 
1 can (400g) pilchards in tomato sauce 
¾ cup cake flour 
Salt and milled pepper 
2 Tbsp oil, for frying 

For the dressing  

¼ cup plain yoghurt 
Grated zest of 1 lemon 
1 Tbsp chopped fresh coriander 

Method  

1. Knead garlic and parsley into dough, cover with a damp cloth and leave to rise for 30 minutes. 
2. Divide dough into 4 equal portions, cover and leave to rise for another 15 minutes. 
3. Roll portions out into 3mm thick discs. 
4. Place a square of baking paper on one side of each disc and fold over, creating a half-moon. Brush each side with oil of choice. 
5. Steam buns in a bamboo steamer over a pot of simmering water for 15-20 minutes, until fluffy but firm. 
6. Combine fishcake ingredients, shape into 8 medium-sized cakes and chill. 
7. Heat oil and shallow-fry fishcakes for 5-6 minutes per side or until cooked through. Drain on kitchen towel. 
8. Combine dressing ingredients. 
9. Serve fishcakes in buns topped with dressing.

Cook’s tip: 
Instead of a bamboo steamer, place a colander over simmering water, ensuring it doesn’t touch the water. Add two or three buns into the colander, cover with a towel and steam until pulled and firm. 

Also read: Buddha bowl with pilchards 

Pretzel dogs 

Serves 8 

Pretzel meets corndogs, and we couldn’t be happier! This is sure to be a family favourite.  

Ingredients  

500g store-bought white bread dough 
8 German bratwurst sausages 
8 cups (2L) water 
¼ cup bicarbonate of soda 
Coarse salt, for seasoning 
German or dijon mustard, for dipping 

Method  

1. Preheat oven to 200°C 
2. Roll bread dough out on a floured surface to 5mm thick. Cut into 3cm- wide strips. 
3. Wrap strips around sausages, pinching ends together. 
4. Combine the water and bicarbonate of soda in a pot and bring to a rolling boil. 
5. Place 2 pretzel dogs in boiling water for 30 seconds to a minute, or until they float to the surface. Remove with a slotted spoon. 
6. Place on a lined baking tray and sprinkle with coarse salt. 
7. Repeat with all of the remaining pretzels. 
8. Bake for 25-30 minutes until golden and caramelised. 
9. Serve with mustard for dipping and cold beer.

Cook’s tip: 
Substitute bratwurst for any cooked or smoked sausage. You can also use cooked chipolatas for smaller pretzel dog bites. 

Words by: Sjaan Van Der Ploeg
Photography: Fresh living magazine

The post Street food that will leave the family wanting more  appeared first on MyKitchen.

Pink lemonade and mint sorbet

Makes 1.5L 

Total time 20 min plus freezing time 

Ingredients

1 cup sugar 

¼ cup water  

4 sprigs fresh mint, chopped  + extra for serving 

500ml lemonade 

2 large punnets strawberries + extra for serving 

Method

1. In a saucepan, heat the sugar, water, mint and half the lemonade together. Stir until the sugar has dissolved and a syrup has formed.
2. Remove from heat and set aside to cool completely.
3. Blitz together the cooled syrup and strawberries until smooth.
4. Stir through the remaining lemonade and pour into a 2L plastic container.
5. Cover with clingfilm and freeze for 8-12 hours or until firm.
6. Serve scoops of the sorbet in ice cream cones, garnished with fresh berries and topped with mint.

Recipe & styling: Fresh Living Magazine

Photography: Fresh Living Magazine

Also read: Sippin’ Pretty: Smoothies that are bound to impress

The post Recipe: Pink lemonade and mint sorbet appeared first on MyKitchen.

This banana and berry sorbet is the perfect refreshing treat to have on a hot summers day. It needs to freeze overnight so plan to make it in advance!

SERVES 6 // COOK TIME 65 mins + over night

INGREDIENTS
4 bananas, peeled and sliced
1 cup mixed frozen berries
150 ml Greek yoghurt
3 tsp honey
1 tsp vanilla essence
Mixed berries, to garnish
Mint, to garnish

METHOD
1. Place the bananas in the freezer for an hour to harden.
2. Place the frozen bananas, berries, yoghurt, honey and vanilla essence in a food processor and process until smooth. Transfer to a container and freeze overnight.
3. Serve in scoops and garnish with mixed berries and mint.

Screaming for ice cream? Try our granadilla ice cream cake with a hot cross bun crust!

The post Easy-peasy banana and berry sorbet appeared first on MyKitchen.

Summer braais will never be the same once you give this home-made pawpaw and sesame seed sorbet a try! Mix and match flavours and fruit for even more variety.

SERVES 6 // COOKING TIME 30 min, plus freezing time

INGREDIENTS
½ cup sugar
½ cup water
2 cups peeled and diced pawpaw
1 cup white wine
Juice and zest of 2 lemons
½ tsp sesame oil
2 tbsp black sesame seeds

METHOD
1. Heat the sugar and water over low heat until the sugar has completely dissolved.
2. Add pawpaw, wine, lemon juice and zest, and sesame oil. Blend until smooth.
3. Pour the mixture into a shallow dish and place in the freezer. Stir sorbet every hour until completely frozen. (Or use an ice cream maker.)
4. Serve the sorbet sprinkled with sesame seeds.

Recipe & styling: Caro Alberts
Photography: Juliette Bisset // HMimages.co.za

Keen to try more flavours? Go for this guava sorbet!

The post Home-made pawpaw and sesame seed sorbet appeared first on MyKitchen.

Need something fresh and fruity to keep you cool this weekend? You can make this guava sorbet super quick without any fancy equipment.

SERVES 6 // COOKING TIME 20 min

INGREDIENTS
500 g ripe guavas, chopped into cubes
250 g caster sugar
Juice of 2 lemons

METHOD
1. Place the guavas and sugar in a saucepan over medium heat. Gently simmer the fruit until soft.
2. Blend the guava mixture into a purée and strain through a sieve. Add the lemon juice and mix well.
3. Place the purée in a container and store in the freezer until hard.

The post Guava sorbet appeared first on MyKitchen.