Vegan Falooda
Serves: 2
Ingredients
- 1 tbsp. Basil Seeds (aka ‘Thukmaria’ or ‘Subja’)
- 15 grams Mung Bean Noodle
- 2¾ cups Water
- 4 ounces (or ½ cup) Rose Syrup
- 2 servings Vegan Strawberry Fruit Jel
- 2 cups Milk Alternative (Almond Milk)
- 2 servings Vegan Ice Cream
- Toppings, as desired
Instructions
- Soak basil seeds in a bowl with ¾ cups water for 10 minutes, until they triple in size
- Heat 2 cups of water in a sauce pan, turning off the heat when it reaches a rolling boil; place mung bean noodles in hot water and let soak for 10 minutes
- Once noodles are tender, drain and rinse with cold water to stop the cooking; take clean kitchen shears and cut the noodles until they are bite sized (no bigger than the size of a quarter)
- In a small pitcher combine the milk and rose syrup and mix well
- In a tall glass, layer in basil seeds, noodles, fruit jelly, rose milk, ice cream, and toppings as desired
- Serve with a small spoon and a wide bubble tea straw and enjoy!
Source: The Gentleman’s Plate
5 Ingredient Vegan Baklava
Yield: Makes 25 pieces
This vegan baklava is nutty, light but dense, and full of flavour. Super simple to make and with only 5 ingredients, you’ll be wondering why you haven’t made it sooner!
Ingredients
4 cups walnuts
1 cup macadamia oil
375gr phyllo (filo) pastry
2 cups coconut sugar
2 cups water
1 lemon, cut into thin slices
Instructions
- Preheat oven to 180C (360F).
- Oil the bottom of a baking dish around 23x33cm.
- Start off with blending half the walnuts in your food processor and blend until it almost turns into a walnut meal. Add in the other half of the walnuts and pulse until you have some smaller chunks of walnuts left.
- Place 2 sheets of the phyllo on the bottom of the baking dish, leaving the sides to hang out of the dish a little.
- Using an oil brush, oil the phyllo pastry and sprinkle evenly with 1 1/2 tbsps of walnuts. Make sure to also get some in the corners.
- Fold one sheet of the phyllo in half and place on top. Coat this layer with macadamia oil.
- Continue this process of layering until you have run out of walnuts. You may have one sheet of phyllo left over at the end.
- To finish it off, top with 2 phyllo sheets and tuck and overlap the phyllo on the sides. Coat with macadamia oil and place in the oven.
- Bake for 50 minutes until the top of the phyllo becomes golden brown.
- While the baklava is baking, place the coconut sugar and water in a saucepan and stir over a low-medium heat until the sugar has dissolved. Bring to a gentle simmer for 7-10 minutes. You can cook it for longer if you want a thicker sauce. Make sure you don’t reduce it too much as you will need it to seep into the pastry.
- Once the pastry is done, cut it into diamond shapes (as demonstrated in image above) while it’s still hot. Pour 3/4 of the syrup over the baklava aiming to get it in between the cut sections.
- Place the slices of lemon on top and pour the rest of the syrup over.
- Set aside to cool completely before serving.
- You can eat the lemon if you wish but it’s more there for that extra flavour whilst it cools and it looks pretty!
source: https://theminimalistvegan.com/vegan-baklava/
This year celebrations will take place in real time virtually with Muslims all over the world, so one will not just participating and interacting with their family and friends in our local communities.
Eid Mubarak!
