Vegan Day: Three delicious recipes without eggs and milk

(haipo) Cauliflower-filled wrap, hummus and whole grain rice, banana and cinnamon donuts, and vanilla cream with raspberries: On the occasion of World Vegan Day, which will be celebrated on November 1, we have collected three recipes that prove that it is possible to prepare a varied, satisfying, and sweet meal even without animal products.

Cauliflower wrap, hummus and whole grain rice

A colorful and satisfying dish that combines vegetables, legumes, and whole grains, with a rich seasoning of cumin, cinnamon, and paprika. The filling is wrapped in a tortilla with baby spinach leaves and grilled until golden brown.

Ingredients for the filling:

• 200 grams of whole rice
• Olive oil
• One cauliflower
• salt to taste
• 130 grams cooked chickpeas
• A spoonful of cumin
• A teaspoon of cinnamon
• 2 teaspoons garlic powder
• 2 teaspoons of paprika
• 2 tablespoons hot sauce
• Fresh chopped coriander

For assembly:

• 4 tortillas
• 80 grams baby spinach leaves

Preparation:

1. Heat a little olive oil in a frying pan and add the rice. Fry briefly, add water and cook over medium heat for about 35 minutes, until the rice is tender.
2. Break the cauliflower into small florets and cook in boiling water with a little salt for about five minutes, until it softens but retains its texture. Drain well.
3. Heat a little oil in a pan, add the cauliflower and chickpeas and sauté together with the cumin, cinnamon, garlic powder, paprika and hot sauce.
4. Transfer the mixture to a bowl and mix with the cooked rice and chopped cilantro.
5. Divide the filling between the tortillas, add baby spinach leaves and close tightly.
6. Fry the tortillas in a regular pan or a griddle pan on both sides, until they are slightly golden brown, and serve.

Vegan donuts with banana, cinnamon and citrus

This vegan version of the beloved pastry gets its sweetness from banana, along with aromas of cinnamon, vanilla, orange, and anise. The doughnuts can be fried in oil or baked in the oven, and finished with a sugar coating.

Components:

• 200 grams of bread flour
• One banana
• 30 grams of sugar
• Pinch of salt
• 15 grams of fresh yeast
• 70 grams neutral oil
• Ground cinnamon to taste
• teaspoon of vanilla extract
• A tablespoon of orange zest
• A teaspoon of anise seeds

For coating:

• Sugar as needed

Preparation:

1. Mash or grind the banana into a smooth puree and lightly grind the anise seeds.
2. Mix the flour, cinnamon, anise, sugar and salt in a bowl.
3. Add the banana puree, vanilla extract and orange zest, and knead for a few minutes until you obtain a uniform and stable dough.
4. Crumble in the fresh yeast and continue kneading. Gradually add the oil and knead until it is completely incorporated into the dough.
5. Cover the bowl and transfer the dough to the refrigerator for 24 hours.
6. After cooling, form balls of uniform size, place on a greased baking sheet and let rise for about two hours.
7. Choose the preparation method: fry in hot oil until golden brown, or brush with a little oil and bake in an oven preheated to 180 degrees for about 30 minutes, until the doughnuts are golden brown.
8. While the doughnuts are still warm, roll them in sugar and serve.

Vegan vanilla cream with cinnamon and raspberries

A creamy and delicate dessert made from plant-based milk, with a vanilla scent, a touch of cinnamon, and fresh raspberries that add color and freshness. The preparation is simple, but it is important to make sure to stir continuously to obtain a smooth, lump-free cream.

Components:

• 500 ml plant-based milk of your choice
• 3 tablespoons of coconut sugar
• A tablespoon of cornflour
• A tablespoon of vanilla extract
• Half a teaspoon of turmeric

To submit:

• Ground cinnamon
• Fresh raspberries

Preparation:

1. Pour 400 ml of the plant-based milk into a pot, add the coconut sugar and heat over medium heat.
2. In a separate bowl, mix the remaining 100 ml of plant-based milk with the cornstarch, vanilla extract and turmeric until you obtain a smooth mixture without lumps.
3. When the milk in the pot comes to a boil, add the cornstarch mixture while stirring.
4. Reduce the heat and continue cooking, stirring constantly, until the cream thickens.
5. Pour into serving glasses or bowls, let cool and refrigerate for at least two hours.
6. Before serving, sprinkle with a little cinnamon and garnish with fresh raspberries.

The recipes are courtesy of the nutrition department of the Teka electrical appliance brand.