Dessert, Vegetarian Recipes

Traditional Thai mung bean pudding thickened with arrowroot and topped with warm salted coconut milk. A naturally vegan dessert that's creamy, lightly sweet, and just as good cold from the fridge.

Low-fat ricotta cheesecake with ginger and nutmeg on a Grape Nuts crust, set with agar instead of eggs. A no-bake, lighter cheesecake topped with fresh strawberries.

Vegan Black Forest cake with whole wheat pastry flour, applesauce, and a kirsch syrup. Cashew-tofu icing replaces dairy whipped cream. Three layers of chocolate cake, cherries, and creamy frosting.

Enjoy this very nice bananas with melted chocolate on top.

Vegan chocolate Grand Marnier souffle made with tofu, cocoa, honey, and soy milk. No eggs, no butter, processed smooth in a food processor and baked until puffed.

A European-style almond and cinnamon torte with a buttery shortcrust pastry, raspberry jam filling, and a lattice top dusted with powdered sugar. Elegant enough for Christmas, simple enough for any weekend.

Moroccan dessert couscous steamed three times until feathery light, finished with olive oil and cinnamon, then garnished with dried fruits and almonds. A traditional North African sweet.

Sticky rice steamed in foil with sweet bananas and red adzuki beans in coconut milk. A traditional Southeast Asian sweet snack.

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. A dairy-free, egg-free dessert with a rich, creamy texture from blended tofu.

Peach and berry kanten made with agar-agar and apple juice. A vegan, gelatin-free fruit jelly dessert that sets at room temperature with no refined sugar.

A tasty side dish made with ricotta cheese, light cream and cardamom pods.

Rhubarb upside down cake with a cinnamon-butter base, light muscovado sugar, and an almond shortcake topping. Serve warm with fromage frais for a British-style spring dessert.

Two-layered Thai steamed coconut cups with a dark brown sugar coconut base and a creamy white coconut cream topping. A traditional vegetarian Thai dessert made with rice flour, naturally gluten-free.

It's light, fast, and a perfect complement to pies, puddings, and fruit compotes.

Tofu pumpkin pie: vegan pumpkin pie made with silky firm tofu instead of eggs and dairy. Warming spices and crystallized ginger top for a dairy-free holiday dessert.

I have adapted this recipe from one called "Mom's Chocolate Pudding" in my new FAVE cookbook, "La Dolce Vegan!" by Sarah Kramer. Check her out at GoVegan.net! :D I swapped out tapioca starch for cornstarch as corn is a very high allergy food, to make this recipe not only Vegan, but also more Allergen FREE. Chocolate is still an allergen, but I can do on occasion, so I hope you can too...