VEGAN DESSERTS

WHAT IS VEGANISM?

Veganism is a type of vegetarian diet that excludes meat, eggs, dairy products and all other animal-derived ingredients. Many vegans also do not eat foods that are processed using animal products, such as refined white sugar and some wines. Vegan refers to either a person who follows this way of eating, or to the diet itself.

.        Health

Eating animal fats and proteins has been shown in studies to raise a person's risk of developing cancer, diabetes, rheumatoid arthritis, hypertension, heart disease, and a number of other illnesses and conditions. The fat and protein content of cow's milk is very different from human milk - vegans say that we are not designed for consuming cow's milk.   Whole grains, vegetables, fruits, and legumes contain no cholesterol and are low in fat, especially saturated fats.

Environment

Livestock farming, vegans say, has a devastating effect on our planet. A vegan believes that producing food through animal farming is inefficient, because animal feed production takes up a lot of land, fertilizer, water, and other resources - resources that could be used for feeding humans.

Animal rights

Vegans do not consume or use dairy products or eggs even though doing so would not kill the animal. Part of the reason is a belief in the absolute right of animals to exist freely without human interference, but also because many commercially-raised egg-laying chickens and dairy cows are slaughtered when their productivity declines with age - this is even the case with free range animals.

VEGAN DIET

INGREDIENTS USED IN VEGAN DESSERTS

ALL PURPOSE FLOUR

All-purpose flour or plain flour is designed to be used for most baking purposes. It's a wheat based flour that consists of a blend of hard (high protein) and soft (low protein) flour. All-purpose flour usually has an medium protein content in the range of 9% to 12%.

ALL PURPOSE FLOUR

All-purpose flour or plain flour is designed to be used for most baking purposes. It's a wheat based flour that consists of a blend of hard (high protein) and soft (low protein) flour. All-purpose flour usually has an medium protein content in the range of 9% to 12%.

APPLE CIDER VINEGAR

This is made by fermenting apple juice so the sugars turn into alcohol. The cider then undergoes a second fermentation where the alcohol is converted to acetic acid. Acetic acid is what gives vinegar it's sour taste. In vegan baking applications, vinegar is often used for it's leavening and flavor enhancing properties.Adding a 1 ½ teaspoons of apple cider vinegar to 1 cup of soy milk and letting it sit for about 10 minutes allows the soy milk to curdle. This can enhance dairy-like flavors. The acids in the vinegar also help activate baking powder and baking soda which enhance the leavening or rising of your baked eats, making a better crumb.

COCONUT OIL

Coconut oil comes from the meat or kernel of the coconut from the coconut palm. In vegan baking applications coconut oil is very useful because it's solid at room temperature and contains no trans fats. Due to it being solid at room temperature it works wonderfully as a shortening or butter substitute in things like frostings, spreads, pound cakes or shortbread. Coconut oil is great for high heat applications because it has a high smoke point of 360F (180C).

TURBINADO SUGAR

Turbinado sugar is made from crushing sugar cane to extract the juices. The juices are then evaporated by heat then crystalized. After evaporation the crystals are then spun in a turbine or cylinder to remove the last bits of moisture.  It can usually be used as a replacement for white sugar unless a white color is desired in the food- turbinado sugar can sometimes slightly darken white desserts due to it's light-brown color. As the sugar crystals are bigger in size when used in baked items the cyrstals might not dissolve as quick as normal sugar

SOY MILK

One cup of soy milk provides 4 grams of unsaturated fat, 1 gram of fiber, and 7 grams of protein. Soymilk has 75% more antioxidants than cow’s milk. The taste is nutty and slightly sweet.  In baking, soy milk is also one of the best choices because of its high protein content.

COCONUT CREAM

Thicker and fattier than coconut milk, this is the ideal substitute for heavy cream, and can be used in any recipe that calls for heavy, sweet cream. It’s ideal for mousse, pudding, and ganache, and can be beaten into a topping that’s even better than dairy-based whipped cream. 

 FLAX SEEDS

Golden flax seeds can be ground in a spice grinder or blender into a 'meal' then added to warm water for a few minutes. The mixture is similar to egg albumen. It should be used in products that are not white as the  flax meal particles will be seen. It's important to use golden flax instead of brown flax seeds because they can impart stronger flax flavors along with their more visible darker specs.

EGG REPLACERS

One tablespoon of soy flour and one tablespoon of water; a quarter cup of mashed bananas, mashed prunes or apple sauce; or in batter two tablespoons of white flour, half a tablespoon of vegetable oil, two tablespoons of water and half a tablespoon of baking powder. Silken (soft) tofu and mashed potato can also be used.

 AGAR AGAR

Agar-agar is a vegan substitute for gelatin. This flavorless gelling agent, derived from cooked and pressed seaweed, is available flaked, powdered, or in bars. As with traditional gelatin, this vegan substitute has a neutral flavor. For best results, grind the agar-agar in a coffee grinder or food processor and then cook it, stirring it regularly until it dissolves. When used in a recipe, agar-agar sets in about an hour and doesn’t require refrigeration to gel. For a firmer gel, add more agar-agar, and for a softer gel, add more liquid.

FRUITS

 Fruits are a significant part of a vegan diet. A healthy vegan or relies on fruits to provide much of the fiber, vitamins, minerals, and nutrients needed every day. They may be used in a dessert, or it can also be used as a garnish to a dessert. Fruits are great for hydration and they’re a fantastic source of fiber, potassium, and antioxidants. Apples, oranges, blueberries, and blackberries are some of the most nutritious.

ADVANTAGES OF VEGAN DESSERTS

As a lot of desserts use soy in their recipes it is said that it helps to slow the progression of kidney diseases.Lower risk of cardiovascular diseases.Fruits are rich in fiber, potassium and nutrients and help protect against chronic diseases.Saturated fat and cholesterol intake in lower .It increases the antioxidant intake, that is seen when fruits are eaten .

DISADVANTAGES OF VEGAN DESSERTS

Vitamin B-12 deficiency: Plants does not contain Vitamin B-12, it can lead to early dementia, nerve dysfunction, difficulty with concentration and memory loss.Cutting out dairy products results in low calcium intake, which may lead to bone problems.

BLACK FOREST CAKE

—  Ingredients

Cake

6 oz / 170g plain flour

6 oz / 170g sugar

2 oz / 55g cocoa

1 tsp bicarbonate of soda

1/2 tsp salt

1 tsp vanilla essence

1 tsp cider vinegar

4 fl oz / 110 ml vegetable oil

8 fl oz / 230 ml water

Filling

2 tsp Kirsch or cherry brandy

1 x 14 oz can morello cherries

1 oz / 30g arrowroot

1 1/2 tbsp fine cornmeal (polenta)

5 fl oz / 140 ml sweetened soya milk

1 tsp vanilla essence

2 oz / 55g vegan margarine

Method:Cake

Preheat oven to 190C/375F/gas mark 5.

—  Mix together all the dry cake ingredients and add all the wet ingredients except the water. Gradually add the water and mix until smooth. Do not over mix.

—  Pour in the mixtureand bake for 35-40 minutes.

—  Allow to cool for 10 minutes then cut into three layers.

—  Filling: On the bottom layer soak it with Kirsch along with cherries and arrowroot.

—  Mix margarine, cornmeal and soya milk and spread on the second layer.

—  Place the third layer and cover the cake with the above mixture and decorate with cherries and shavings of chocolate.

BLACK FOREST CAKE

 CONCLUSION

Vegan desserts have a lot of benefits when it comes to talking about health as they are high in fibre and help in slowing of kidney diseases. Including this they comprise of ingredients that are non dairy products, thus calling them vegan desserts. These products include soya based products, fruits, and many more. As trends are now changing as well as the eating habits, vegan desserts are slowly becoming popular among people. Vegan desserts are slowly emerging in the diets of people as people are becoming more health concious.