Place on a baking tray and freeze for 8 hours or overnight.
Put the frozen bananas in a food processor and whizz until smooth, slowly adding 100ml to 150ml of soya cream. Eat straight away.
CARAMELISED APPLE PASTRIES
Ingredients
puff pastry marzipan apples soya milk sugar
Method
Roll out some puff pastry and cut into 3 inch squares. Roll out some marzipan and cut into squares half the size of the pastry squares.
Place a piece of marzipan on each pastry square. Place five thin slices of apple over each marzipan square. Brush with a little soya milk and sprinkle with sugar.
Cook in a hot oven for about 20 minutes, on a greased baking tray. Cool slightly and then eat!
CHOCOLATE CHERRIES
Ingredients
cherries vegan chocolate
Method
Melt a bar of vegan chocolate in a bowl placed over a pan of boiling water.
Holding the cherries by the stalk, dunk them so that they are completely covered in melted chocolate and place on a sheet of grease-proof paper. Put in a cool place to set. That's it!
CHOCOLATE STRAWBERRIES
Ingredients
strawberries vegan chocolate
Method
Melt the chocolate in a bowl placed over a pan of boiling water.
Holding the strawberries by the stalk, dunk them so that they are half coated in the melted chocolate, and then place them on a sheet of grease-proof paper. Put in a cool place to set. That's it!
Blend the frozen mixture with the sunflower oil, soya cream and, if you like, maple syrup to taste. Blend until completely creamed.
Freeze in a carton for several hours. Remove from freezer half an hour before serving.
Crunch
Ingredients
6 oz vegan marg 8 oz vegan marshmallows 8 oz Rice Krispies style cereal 200g bar of plain vegan chocolate
Method
Gently melt the marg and marshmallows in a large saucepan. Remove from the heat, add the Rice Krispies and mix well, taking care not to crush the cereal.
Press into a lightly greased tray (a small roasting dish works well). Melt the chocolate, spread over the top of the krispie mixture, and leave for a few hours to set.
Cut into chunks and eat. That's it!
LEMON SORBET WITH RASPBERRY COULIS
Ingredients
lemon sorbet 2 x 300g tin of raspberries in juice 6 tsp sugar fresh mint
Method
To make the coulis drain the raspberries, reserving 5 tbsp of the juice. Add the sugar to the raspberries and reserved juice and whizz in a blender. Now push the mixture through a sieve to get rid of the pips. Put into a small saucepan, bring to the boil and boil for 1 minute. Leave to cool.
To serve, put a scoop of sorbet into each bowl, pour some coulis over and top with a sprig of fresh mint. Delicious!
PEACHES WITH CARAMEL SAUCE
Ingredients
4 peaches, halved and stoned 100g vegan margarine 8 tbsp soft light brown sugar
Method
Put the peaches cut side up on a greased baking sheet. Grill for 4-5 minutes, until the peaches are softened and just starting to brown.
Melt the margarine in a small pan and add the sugar. Stir continually until it forms a smooth, golden sauce.
Serve the peaches on plates with the sauce spooned over and a scoop of Swedish Glace. Yum!
TIPSY TRUFFLES
Ingredients
200g dairy-free chocolate (at least 50% cocoa solids), broken up 225ml soya cream 50ml rum (e.g. cherry brandy, rum, whisky) cocoa powder to coat
Method
Put the chocolate and soya cream in a bowl over a saucepan of simmering water and heat gently until the chocolate has melted. Remove from the heat, mix in the liqueur and cool the mixture quickly by putting the bowl into a bowl of cold water.
Once the mixture cold and beginning to set, whisk it hard until it is thick and light - using an electric whisk or food processor. Put the whipped mixture in the fridge to chill until it is solid enough to shape.
Sprinkle a tablespoonful of cocoa onto a plate. Using two teaspoons, put generous teaspoonfuls of the chocolate mixture on top of the cocoa. Sift another tablespoonful of cocoa on top, then quickly roll the teaspoonfuls of mixture between your palms to make the truffles. Put them onto a plate and chill until needed. Yum!