Vegan panna cotta is one of the easiest and most delicious desserts one can prepare at home. Its secrets are not much, nor does it require any particular technique to be made. The only prerequisites are a dense, rich, plant-based milk such as coconut milk and a plant-based “gelatine” such as agar agar (a natural polysaccharide made from a species of seaweeds). During springtime, when the strawberries are abundant and delicious, I like to add a few into my recipe so that our panna cotta gets the aroma and the slightly sour taste of fresh strawberries. Garnished with a light strawberry sauce (recipe below) or a drizzle of vegan chocolate syrup, this vegan strawberry panna cotta is one of our favorite desserts during May!
for the strawberry panna cotta
- 2 cups (480 ml) full-fat coconut milk or homemade coconut milk
- 250g fresh strawberries (you can also use frozen)
- 4 tbsp sugar or other sweetener of choice (you can also use coconut sugar or raw cane sugar although they may change the color of the panna cotta a little bit)
- 2 tsp. (level) agar agar powder
for the strawberry sauce
- 250g fresh strawberries (or frozen)
- 3 tbsp sugar or other the sweetener of your choice
1. For the panna cotta: Blend the strawberries in the blender and push the pulp through a fine sieve to remove the seeds. Measure the pulp to make sure it is one cup.
2. In a saucepan add the pulp of strawberries, sugar, coconut milk and agar agar. Stir until the agar agar is completely dissolved, turn on the heat and once it comes to boil lower and simmer for five minutes stirring.
3. Distribute the mixture among 4-5 ramekins and let cool. After completely cooled put it in the refrigerator for at least two hours before serving.
4. For the strawberry sauce: Blend the strawberries in the blender and push the pulp through a fine sieve. Put the pulp together with the sugar in a pan and simmer for five minutes. Transfer to a glass jar and let cool.
5. To serve: You can serve panna cotta directly in the ramekins, garnished with a spoonful of strawberry sauce or you can unmold it and put it on a layer of strawberry sauce, in a plate. Garnish with fresh strawberries.
Breakfast is my favorite meal of the day and I like to have plenty of options when it’s time for it! However for me, breakfast has to be rich in nutrients, healthy and hearty, first of all because when I wake up I’m very hungry and second because the hours that follow it, are the most demanding of the day as I have to go to work and do thousands of things before and after it.
One of the meals I often have for breakfast is this chocolate smoothie because it’s absolutely delicious! Additionally it’s made of 100 % raw, unprocessed ingredients, it has a light and creamy mousse -like texture, it’s rich in nutrients, vitamins and beneficial omega – 3 fatty acids as well as fibers that keep me full for hours after consuming it.
Especially after my morning workout when I am even hungrier, I garnish my smoothie bowl with plenty of cereals, fruits and nuts.
- 1 tbsp flaxseeds
- 1 tbsp chia seeds
- 1 tbsp sunflower seeds, peeled
- ½ cup water or vegan milk or vegan kefir
- 1 tsp raw carob powder
- 1 tbsp unsweetened cocoa
- 1 tbsp blond raisins or 1-2 dates
- 1 ripe banana
- ¼ cup strawberries (4-5)
- 1 tsp wheat grass powder (optional)
- ½ tsp cinnamon
Granola, strawberries, banana slices, kiwi slices, nuts
- The night before or at least half an hour before breakfast, mix the seeds in a bowl with ½ cup of water or vegan milk of your choice and leave in the refrigerator to soak. I usually soak my seeds overnight because they soften and thus add a wonderful, creamy texture to my smoothie smoothie.
- Put the seeds with the liquid in the blender and add the remaining ingredients. Blend at high speed until a thick cream has been formed. In my blender (which is a regular one) it doesn’t take more than 1-2 minutes.
- Serve immediately and garnish with breakfast cereals, fruits and nuts of your choice.
Making smoothies is a fantastic and easy way to… drink your vegetables! Although I am a person who loves eating raw salads and I try to have at least one big green salad daily, sometimes I just don’t have the time or maybe the only thing I want to do is to have a refreshing smoothie and relax on the couch.
Vegans should consume even more green leafy vegetables in order to fulfill their daily needs in several vitamins and minerals such as calcium. So, if you aren’t exactly a “green salad” person or you want to reassure that you consume enough greens, one or two green smoothies daily could be a wise and definitely healthy choice.
Since red is my favorite color, today for my smoothie I used a whole beet (root and greens) blended with some fresh, fragrant strawberries. Beet greens are actually the most nutrient-dense part of the plant since they are rich in minerals such as calcium and vitamins, while beet roots give their subtle sweet taste together with considerable amounts of antioxidants, vitamins and minerals. In order to make my energizing smoothie even more nutritious I added some flaxseeds and 2-3 medjool dates for their sweet taste. Beyond its great taste, this smoothie can serve as a nutritious and filling snack between meals.
- ¼ cup raw beetroot peeled and chopped
- ¾ cup tender beet greens, chopped
- 1 ½ cups strawberries fresh or frozen
- ¾ cup water
- 2-3 dates or 2-3 tablespoons raisins
- 1 tbsp flaxseed
- Wash the dates or raisins, remove the seeds, soak them in ¾ cup of water for half an hour or more and keep the water for using it in the recipe. If you have a really powerful blender you can skip soaking and add all the ingredients in the container.
- Add all the ingredients in the blender and blend at high speed for 2-3 minutes or until smooth. Serve immediately.
Note: If you like frozen smoothies, put the strawberries in the freezer for at least two hours and use cold water or maybe some ice cubes.