Only Recipes, by Alessandra Zecchini ©

This is my home recipe for a Vegan Monte Bianco so easy, (plus no cooking required) and one of my favourite desserts. Chestnuts are in my DNA, as they were the staple food of my ancestors, and mine to when I was little (we still have a chestnut wood in Italy). They are naturally sweet, low in fat and high in protein, but they are so difficult to find in NZ (please write to me if you have some!!). The original recipe calls for cream, but it seems that coconut cream goes really well with chestnuts too! Here are the ingredients: 1x 400ml can coconut cream, refrigerated for at least one day 1 drop vanilla 1 tbsp sugar 1 x439g Clement Faugier chestnut puree 1x 250g Clement Faugier Sweet chestnut spread Dark chocolate to grate (I used dark vegan Mexican chocolate) You can add a few drops of rum or Frangelico if you like. Scoop the coconut cream out of the tin (leave the water at the bottom) and beat until soft and foamy. Add sugar and vanilla. Set aside. Beat ...

1 can coconut cream 1 l oragnic soy milk (I use  Vitasoy , either Original, Milky or Calci Plus) 4 tbsp raw sugar 2 heap tbsp cocoa (the better the cocoa the better the flavour, so don't go for cheap baking cocoa, but for 'hot chocolate' quality) 2 tbsp cornflour Natural Vanilla essence  1 tbsp icing sugar Edible flowers to decorate Place the can of coconut cream in the fridge (possibly one day ahead). Dissolve the dried ingredients with a little soy milk to make a paste, then add the rest of the milk and mix well. Put on the stove on low and, always stirring, bring to simmering point. Make sure that you stir well, especially around the borders and bottom of the pot, so that the pudding has a smooth consistency. As soon as it start thickening turn the element off, add the vanilla essence (if using) and keep stirring until it has cooled down a bit. Divide into 8 dessert ramekins or small bowls and refrigerate. When the pudding is set o...

I have tried a couple of brands of coconut yogurt and it is quite nice, although I am not sure 100% if I can call it Vegan. One of the two labels it as Vegan, but the live bacterias (a part from being 'live', if you see what I mean) could come from dairy products, as usually lactobacillus originally do… so if you know more about it just tell me, I really like to find out!* Another thing that I have noticed is the price of coconut yogurt… so expensive!!! Around $10! So before finishing the second jar I have filled it up with a can of coconut cream (only about $2.50) and after two days in the hot water cupboard followed by two days in the fridge I got my own coconut yogurt (albeit a bit more runny than the bought one). I am trying the second lot with a thicker coconut cream and I'll let you know if it works. The ice-cream One cup of frozen mango Half a cup of coconut yogurt Blend with immersion blender I am glad I remembered to take a photo before t...

I like to use lavender for dessert, but the flavour has to be delicate, not too overwhelming.  Ingredients:  one small bunch of Lavender 3 tbsp caster sugar 1x400ml can coconut cream + same amount in boiling water to rinse the can 1 tsp agar agar to serve: blackberries and lavender Pick the lavender from the garden and make sure it is clean, or rinse lightly and pat dry with a clean tea towel. Put in a container and cover with the caster sugar. Put a lid on and leave for 2-3 days. The sugar will absorb the aroma of the flowers.   Place the coconut cream in a pot, fill the can with the same amount of boiling water to rinse it and add into the pot. Remove the flowers from the sugar (it will be crumbly and moist) and add it to the mixture. Add a tsp of agar agar and bring to the boil stirring constantly. You can add a few petals of lavender if you like, but don't overdo it - not everyone likes to find 'bits' in such a smooth puddin...

First a confession: I am not a fan of Pavlovas, not at all. But I love meringues, and ever since I have heard of the aquafaba meringue, or meringue made with the water from a can of chickpeas (very popular in Italian blogs, and not necessarily Vegan blogs, everyone is making it!) I couldn't stop thinking about it!  "Vegan baker Goose Wohlt coined the term  aquafaba  ("bean liquid") to describe the liquid, which French chef Joël Roessel discovered could be used in recipes much like egg whites." Source; Wikipedia  Well, what a success!! Basically all you need to do is to drain a can of chickpeas, keep the liquid and then beat it. Don't do it by hand though, unless you have strong harms, it takes longer that egg whites. But wow doesn't it peak! And white and fluffy too! I got quite emotional seeing it, like a wonderful chemistry experiment. After beating for 3-5minutes After 7-8 minutes After adding sugar and cornflour Taaa-daa...

This is an aromatic vegan and gluten free soup, light and delicious. 500 ml vegetable stock 1 can coconut cream or milk + one can of water (rinsing the coconut cream) 1 large yellow courgette (zucchini) 2 fresh red chilies 1 block of tofu a pinch of freshly grated ginger Vermicelli 1 stalk lemon grass a few coriander leaves Cherry tomatoes Simmer all together for a few minutes until the zucchini are soft but not mushy. In the meantime soak the vermicelli in hot water until soft then divide between 6 bowls. chop a few cherry tomatoes, and wash some fresh basil and some thai mint Pour the hot soup over the vermicelli, making sure that each dish has equal parts of tofu and veggies. Decorate with the tomatoes, basil and Thai mint and serve immediately. Photos and Recipes by Alessandra Zecchini  ©