RECIPES FILIPINO EASY VEGAN GLUTEN-FREE HALO HALO

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INGREDIENTS

• sweet red bean (munggo)
• sweet white beans
• coconut gel (nata de coco)
• macapuno (gelatinous coconut string)
• Fresh or canned jackfruit, cut into chunks
• Shaved ice
• Evaporated milk dairy free
• Ube ice cream

**Instructions

1. Use soy milk  3 cups
2. simmer for 20- 25 mins 

When the milk is finished you should have about 1 1/2-2 cups of evaporated milk.

We are simply getting the water out of the soy milk hence we have evaporated milk😉

Serve with Ube  Ice cream, get step by step visual directions how to make ube ice cream https://youtu.be/gvTBjnImPFYand enjoy!! it's delicious!!😃

,Gluten-Free,  & Vegan 

• Visit my youtube channel  and follow along with my step by step  instructional video

Ingredients

INGREDIENTS

SWEET POTATO PIE FILLING

• 4 purple sweet potatoes, cut into 2″ rounds
• 3/4 cup canned full-fat coconut milk
• 1/3 cup pure maple syrup 
• 1/4 cup brown sugar or coconut sugar (see notes)
  • A!2 TBSP tapioca flour 
• 1 tsp vanilla extract 
• 1  tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp nutmeg 
• 1/2 tsp salt

Directions

.COOKIE CRUST Option 1

• 1 cup crunchy cookies, such as Graham  or cinnamon spiced (about 25 cookies)
• 5 TBSP butter, melted (vegan or ghee both work)

COOKIE CRUST Option 2  no bake

• 1 1/2 Cups of walnuts
• 3/4 dates
• 1tsp vanilla extract

For topping:

• 1 cup dairy free whipped cream

INSTRUCTIONS

1. Make the cookie crust: Preheat oven to 350º and grease 9″ pie plate (not deep dish one, or use springform pan). In a food processor using S-blade, process cookies into very fine crumbs. Pour crumbs into bowl with melted butter; stir until well combined and press into bottom and sides of pie plate –pressing the crust in flat with the back of a measuring spoon helps. Bake for 10 minutes – be sure not to over-bake. Remove from oven and allow to crust to cool.
2. While the crust is cooling, prepare the filling: Raise oven temperature to 400ºF. Bring a medium pot of water to a rolling boil; add chopped sweet potatoes and reduce heat to medium; boil for 10-15 minutes or until potatoes can be easily pierced with fork. Drain and rinse potatoes in cold water; remove the skins by gently peeling with fingertips. Place peeled sweet potatoes in blender or food processor with canned coconut milk, maple syrup, sugar (if using) tapioca flour, vanilla and spices; blend until smooth.
3. Pour the filling into cooled pie crust and smooth top; bake for 15 minutes at 400ºF, then drop the oven temperature down to 350º and continue baking for another 30 minutes, until middle has set. Carefully remove from oven and allow pie to cool completely at room temperature; then chill in fridge for at least 2 hours before slicing and serving.

, 

Gluten-Free,  & Vegan 

• Visit my youtube channel  and follow along with my step by step  instructional video.

Gluten-Free,  & Vegan 

• Visit my youtube channel  and follow along with my step by step  instructional video

Ingredients

Pickled Vegetables

• 1 large carrot, cut into matchsticks
• 1 small cucumber, cut into sticks
• 1 jalapeño, seeded and cut into thin rings
• 1/2 cup rice vinegar 
• 3 tsp granulated sugar
• 1 tsp salt

Creamy Bánh Mî Sauce

• 1/4 cup vegan mayonnaise
• 2 tsp hoisin sauce
• 1 tsp soy sauce
• 1 tsp maple syrup 
• 1 tsp sririacha 

, Marinated Tofu

• 8 ounces extra firm tofu, drained and pressed
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup maple syrup
• 3 tbsp sesame oil
• 2 tsp fresh grated ginger

, 

Gluten-Free,  & Vegan 

• Visit my youtube channel  and follow along with my step by step  instructional video.

Ingredients

For the vegan baklava filling:

• 1 cup pistachios
• 1 cup walnuts
• 1 and 1/2 tsp ground cinnamon
• 1 tsp lemon zest
• 1 tsp orange zest (optional)
• 1/8 tsp ground nutmeg (optional)

1/8 tsp salt (only add if nuts are unsalted)

• 1/2 cup tbsp maple syrup 

For the honey-free syrup:

• 3/4 cup water
• 6 tbsp maple syrup 
• 5 tbsp agave
• Juice of 1 lemon
• Start by making your syrup so that it has time to cool while the vegan baklava bakes. Add all of the ingredients to a small saucepan. Bring it to a boil and then immediately reduce it to a steady simmer. Cook for 5 minutes Remove from the heat and set aside to cool. 

For assembling the vegan baklava

8 oz phyllo Doug (most varieties in stores are vegan; check ingredients)

• Meanwhile, make the filling. Pulse the pistachios and walnuts in a food processor until crumbs are formed
• Add the cinnamon, lemon zest, and orange zest, nutmeg, and salt and stir, then add the maple syrup and stir again to combine everything.2 tbsp  olive oil (plus more as needed)nstructions

1. Before doing anything else, make sure that you have thawed your phyllo dough according to package instructions. Add approximately 3 sheets of dough at a time to your pan. Brush with a  coating of olive oil and continue. Do this until you have used about 1/3 of the sheets.

Sprinkle 1/2 of the  nut filling onto the dough.  Spread it out into an even layer not putting  too much.Continue layering and oiling sheets of dough until you have used approximately 2/3 of the sheets. Add the remaining half of the filling at this point, and finally, continue with the remainder of the dough. After brushing the top layer of dough with oil, use a sharp knife to cut the baklava into pieces of your choosing (I went with a diamond pattern as seen here). Be sure to cut all the way through to the bottom of the pan.

Preheat the oven to 350 degrees Fahrenheit. Lightly grease an 8-by-8-inch baking dish, or similar sized dish.
Open your phyllo dough. If you are buying a usual 16-oz box, it will have two rolls of dough inside, and you only need one of them. Gently unroll the dough, and trim it to the size needed to fit your pan. For my 8-by-8 pan, I sized it by cutting the entire stack of dough in half and then trimming a little bit off of one edge. Get a damp kitchen towel and use it to cover the dough to keep it moist.

Bake uncovered for approximately 25-28 minutes, or until nicely browned on top. Immediately after removing the baked vegan baklava from the oven, pour the syrup evenly over it. Try to get some of it it in all of the different cuts so that it can soak through to the bottom.
 

Pour the syrup over the baklava and let it sit for 1-2 hours

Let cool to room temperature before  serving. Leftovers can keep in an airtight container in the refrigerator for a few days.

, 

Gluten-Free,  & Vegan 

• Visit my youtube channel  and follow along with my step by step  instructional video.