![]() ![]() * 1 cup mango purée (1 large mango, blended) The final baked product tastes so much like egg tarts, reminding me of my once-favourite childhood treat. The beauty of this recipe is that you don’t need to use any special ingredients to make the vegan custard, and you’ll need exactly one large mango. #vegansummer #picnicfoods #summerrecipes #veganfoodshare #easyveganfood #puffpastry #apricot #apricotdessert #vegandesserts #bakersofig #veganbakingĬoming at ya with another dessert recipe- this time using my favourite fruit ever: MANGOES □. If you try this recipe, don’t forget to share your creations and tag me, or DM me a picture ☺️ Brush the exposed tips of the puff pastry with non dairy milk, and bake for 15-20 mins, or until the pastries are golden brown. Press the squares into a 2x3 muffin pan and fill each pastry cup with apricot filling.Ĥ. Roll out each piece of puff pastry into a 10x10cm square, and cut into 4 even squares to make a total of 8 pastry squares. Make the filling: in a pot, mix together the apricots, vegan butter, cornstarch, brown sugar, cinnamon, and lemon juice and cook on medium until thickened, about 8-10 mins.ģ. * 397g vegan puff pastry, thawed (most are vegan check labels)ġ. ![]() I think I became obsessed with puff pastry again after baking with it for my upside pastry recipe, so here’s another puff pastry dessert!! □ Take advantage of apricot szn and make these fun and tasty pastry cups #vegansummer #picnicfoods #summerrecipes #veganfoodshare #easyveganfood #sandwichrecipe #vegansandwich #roastedzucchini Slice the sandwiches in half and secure with toothpicks if needed. Spread each with red pepper hummus, fold and divide the green and yellow zucchini slices, and drizzle with balsamic vinegar. Assemble the sandwiches: toast the bread buns if desired. Broil in the oven for 5-10 mins, have each baking sheet trade places, flip the zucchini slices, and broil for another 5 mins.ģ. Drizzle with olive oil and sprinkle on Italian spices and salt. Line the zucchini on 2 baking sheets with parchment paper. Preheat the oven broiler on high and set oven racks to the top rows.Ģ. The sandos are not complete w/o a drizzle of balsamic vinegar. Headed to a local farm to pick out some green and yellow zucchinis for these delicious sandwiches! The zucchinis are roasted with spices and oil and placed between two toasted ciabatta bread buns spread with roasted red pepper hummus. Pour the drink into the glass, and garnish the glass with a slice of peeled kiwi. If you’re using a jar, make sure the lid is secured before shaking. Shake the shaker vigorously for 10 seconds. Ice cubes– makes the drink nice and cool!.squeeze of lime juice– adds the strong sour taste.carbonated water– different from tonic water, also known as sparkling water.pure orange juice- substitute for orange liqueur, which is commonly used in margaritas.You can use a muddler, or if you’re like me and don’t usually make cocktails, you can use a thick rolling pin or something similar. To make the drink, start by mashing half of a peeled kiwi in a shaker or a jar with a lid. Make sure to stir the syrup constantly so that the sugar doesn’t burn. To sweeten the drink, we are adding a quick and easy simple syrup made by simmering granulated sugar and water in a small saucepan. You can use the same lime for the drink later on. Prepare the glass by squeezing lime juice on the rim and coating it with sea salt. See my step-by-step image gallery below, and watch my stop motion reel on Instagram for the full process in video format! Steps Even without the booze, this drink packs a decent amount of sour and sweetness that’ll leave you wanting more. This mocktail recipe is perfect for those who are looking for a tastebud-stimulating drink, but are underage, pregnant, sensitive to alcohol, etc. Unwind and relax in the sun with a glass of non-alcoholic margarita made with fresh kiwi and lime juice! ![]()
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