Tofu dessert alternatives
The Mrs. seems to have a soy intolerance, so I'm wondering if anyone knows some good vegan dessert recipes that are both gluten and soy free.
I found a really good chocolate pudding recipe based on rice milk and cornstarch, but would love to know about anything else.
- buckwheat crepes or grilled polenta (or GF oat cakes) topped with chocolate or fruit sauce, fruit compote, or avocado- or coconut-based cream
- rice, tapioca or quinoa pudding make with almond or coconut milk
- pie or tart with a nut or GF pastry crust - fruit fillings are easiest, but you can also go with a coconut- or avocado-based mousse
- frozen desserts like granita, sorbet, paletas or popsicles
i haven't tried this recipe for cupcakes, but i trust Marcus Samuelsson ;)
and you should check out Gluten Free Goddess - she's got a great section of vegan recipes, and everything is soy-free:
How about mochi? There is a huge variety of sweet fillings that you can use (e.g., taro, pumpkin, sweet potato, mung bean), although red bean paste is traditional. Note that the glutinous rice used for mochi is gluten-free. The 'glutinous' is used as an adjective to describe the stickiness of the particular rice variety.
Also, there are several Indian desserts that you can try like kaju katli and halwas. You can veganize these too, if needed.
Chocolate pudding/mousse made using avocado is AWESOME, and I can guarantee that it tastes better and easier than rice milk and cornstarch. Just blend avocado, cocoa powder, and your liquid sweetener of choice. If you can still taste the avocado, add more cocoa powder. I'd also recommend adding vanilla and salt to taste. You can make this thicker and more mousse-like by using melted chocolate instead of cocoa powder or just adding some melted coconut oil while mixing. It should take you less than 5 minutes to make, and if you're not melting anything, you don't even need to turn on the stove.
Whichever way you do it, let it chill to firm up. There are lots of recipes out there if you're not a winging-it kind of guy.
I completely agree with looking into raw desserts if you can tolerate nuts. I've made a great cashew-based cake/pie with raspberries, but really you can flavour it with anything. I also have a great (baked) chocolate mint cookie recipe made with black beans (you can't tell) if you are interested.
As long as nuts are Ok, you can do a lot of things with raw nuts (for example, rich, cashew based things like cheesecakes, whipped "cream", etc.).
For most baked goods, you can use soy-free vegan margarine or coconut / palm oil based non-hydrogenated shortening as solid fats, almond or rice milk for milk / soy milk, and so on. Ener-G brand egg replacer is soy-free (or use flax seed meal).
This a recipe that I redid to avoid the egg. I just made them for a party and the batch disappeared within 15 minutes which is the best thumbs up I can imagine.
Almond Butter Cookies
1 cup almond butter
1/2 cup light or dark brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 cup slivered almonds
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees.
Grease a baking sheet with butter and set aside.
In a large bowl, stir almond butter and sugars together until well combined.
Add baking powder, maple syrup & vanilla and mix well. Stir in the almonds and chocolate chips.
Using a teaspoon, scoop out small, walnut-sized amounts of dough and roll them in your hands to form a ball.
Place on cookie sheet about 1 inch apart.
Bake 10 to 12 minutes, until lightly browned.
Cool for 5 minutes.
I’m sorry to hear your wife can’t eat soy. It’s such a pain when you first cut a food from your diet – suddenly soy seems to be in half the things you want to eat! But as I’m sure you know, it gets easier.
My husband can’t eat soy or dairy and neither of us can eat gluten, so we’ve come up with a couple of favorites. This toasted coconut ice cream is one of them. Creamy, crunchy, chewy, and soothing on a hot day.
Toasted Coconut "Ice Cream"
½ C. shredded sweetened coconut
1 ½ C. unsweetened, canned coconut milk (light or regular)
1/3 C. sugar
1 tsp. vanilla
1/8 tsp. salt
½ tsp. xanthan gum (familiar with it? It’s expensive, but worth buying if you’re gluten-free)
-Put a pint-sized plastic container (or larger) and a lid in the freezer so that you have a cold container ready for your finished ice cream.
-Position a rack in the middle of the oven. Preheat the oven to 300 degrees F.
-Spread the coconut on a baking sheet. Toast about 10 minutes, until the coconut becomes golden, stirring once. Set the coconut aside to cool thoroughly & turn off the oven.
-Meanwhile, put all of the remaining ingredients in a blender. Blend until evenly mixed, about 45 seconds.
-Place the covered blender jar in the refrigerator and chill for at least 2 hours or up to 48 hours.
-Blend the mixture again for 10-15 seconds. Pour the cold mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
- After the ice cream stiffens and is beginning to crest, about 2 minutes before it’s done, add the toasted coconut. Continue churning until the ice cream is ready. If you like your ice cream soft, enjoy it immediately, or transfer it to the chilled container and it firms up in an hour.
For more detailed instructions, see the link below. Post back any faves you find!