Healthy Ring Ding Cakes Vegan Recipes

CRISPY CAJUN CHICKPEA CAKES (VEGAN)

Steps:

• Heat oil in a frying pan over medium heat. Saute onion, green pepper, and celery for 5-7 mins, until softened. Remove from heat.
• Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but don't process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well. Place in the fridge for 30 minutes.
• Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 12 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly.

HEALTHY RING DING CAKES {VEGAN}

Steps:

• Mix.
• Bake.
• Dip into chocolate.
• Serve.
• See recipe link for details.
• http://greensmoothiegourmet.com/healthy-ring-ding-cakes-vegan.

BLT SHELLS

Steps:

• Bring a large pot of salted water to a boil. Cook pasta according to package directions, about 12-13 minutes. Drain and rinse with cool water. Set aside.
• To make the dressing, in a medium bowl, whisk to combine mayonnaise, buttermilk, ranch seasoning mix and 2 tablespoons parsley. Set aside.
• In a large bowl, toss to combine tomatoes, lettuce, 3/4 of the cooked bacon, scallions, salt and pepper. Drizzle in 1/4 cup dressing and toss to coat. Use a small spoon and fill the shells with the salad.
• To garnish, drizzle the dressing over the shells and top with 1 tablespoon chopped parsley and remaining chopped bacon.

VEGAN GINGER LOAF CAKE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Oil a 900g loaf tin (ours was 19 x 9 x 6cm) and line with a long strip of baking parchment. Mix the flour, muscovado sugar, baking powder and ground ginger together in a large bowl. Tip in the oil, treacle, grated stem ginger and 170ml cold water, then beat together until smooth using a wooden spoon.
• Pour the cake mixture into the prepared tin and bake in the centre of the oven for 45-50 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins, then transfer to a wire rack to cool fully.
• Sieve the icing sugar into a bowl, add the ginger syrup and mix in just enough lemon juice to make a thick, pourable icing that can coat the back of a spoon. Put the cake on a plate or stand, remove the parchment and drizzle over the icing. Immediately scatter over the stem ginger. Cut the cake into thick slices to serve.

FROZEN COCONUT CREAM MANGO CAKES (VEGAN)

Steps:

• Preheat your oven to 350'F.
• Lightly coat the 8 ring molds with vegan spray oil. The molds should measure 2 inches high by 2 1/4 inches in diameter.
• Place on a rimmed baking sheet lined with parchment paper.
• If using an 8" spring form pan, coat the sides and bottom with spray oil.
• FOR THE CRUST.
• Pulse the macadamia nuts and 3 tablespoons sugar together in the food processor until finely ground.
• In a separate bowl, combine the nuts, flour and vegan margarine with a fork until the mixture resembles coarse meal.
• Spoon a generous tablespoons into each of the 8 molds and press into the bottom.
• At this point, if you are using the spring form pan, press all of the crust into the bottom. No need for the parchment or rimmed baking pan. Just pop the spring form pan into the oven as is.
• Bake until golden brown, around 12 minutes. Let cool.
• FOR THE MOUSSE.
• Pour the orange juice into a small saucepan. Sprinkle with the gelatin and let sit for 5 minutes until soft. Heat on low stirring to dissolve. Remove from heat.
• Cut one quarter of one mango into 1/8 inch slices for garnish if you like. This step is up to you.
• I'm using the spring form pan, so I did this to decorate the top. You could also keep the mango slices to serve along side the little molds.
• Course chop the remaining mangoes. In a blender puree the mango and one cup of sugar plus the lemon juice until smooth.
• With the blender running slowly add the gelatin mixture and combine well.
• Transfer to a large bowl.
• If you are using the coconut whipped cream you can re-whip it and add the icing sugar.
• If making this with dairy whipped cream, whip the cream and add the icing sugar to form soft peaks.
• Add 1/3 of the whipped cream into the mango mixture and gently fold it together.
• If you are using the small molds divide the mango whipped cream mixture evenly among the molds. Fill about 3/4 full. Cover with plastic wrap and freeze until firm, anywhere from 4 hours to a week.
• If you are using the spring form pan follow the instructions as above and add the mango coconut mixture on top of the macadamia crust. Spread it evenly.
• Decorate the dessert with the mango slices, or serve them along side.
• When you are ready to serve this dessert, let it stand at room temperature for 4-6 minutes before removing from the molds, or spring form pan.
• Let sit 8-10 minutes before slicing if you are using the spring form pan.
• Store what's left in the fridge and cover well. I put my cake back in to the spring form pan to keep its shape.
• Bon Appetit.