Two Vegan Recipes To Prepare In Just 15 Minutes (kebabs And Coconut Dessert)

Katy Beskow is an award-winning cook, writer, and cooking teacher with a passion for seasonal ingredients, vibrant foods, and hassle-free cooking. In his book, Vegan cooking in 15 minutes, you will find 100 tasty, balanced and healthy recipes.

“Many people think that fast cooking involves preparing all the ingredients well in advance, but this is not true. All that is needed is to use time effectively before and during the process,” explains Beskow in his book.

The following two recipes are an example of Beskow’s creative and practical cuisine.

Eggplant kebabs with harissa, cucumber, red onion and mint sauce

These spicy, sweet and deliciously sticky kebabs can be grilled or barbecued. They are served on flatbreads with the tangy sauce and jewel-like pomegranate seeds and a generous splash of tahini.

The harissa previously only found in Oriental grocery stores, but is now available in most large supermarkets; It is usually in the food section of the world.

Ingredients for two generous servings:

• 1 large eggplant, cut into 3cm chunks
• 2 tablespoon harissa paste
• 6 whole cherry tomatoes
• 1 tablespoon maple syrup
• 2 large flatbreads
• 1 small pomegranate, just the seeds A generous splash of tahini pasta For the sauce
• 1⁄4 small cucumber, finely chopped 1 small red onion, finely chopped
• A handful of fresh mint leaves, chopped
• 1 tablespoon cider vinegar

Elaboration:

1. Heat the iron over medium-high heat. The pieces of aubergine and cherry tomatoes are skewered on 2 metal or wooden skewers previously soaked.
2. The harissa paste is beaten with the maple syrup in a large bowl, then the skewers are dipped in the mixture, generously coating the aubergine and tomatoes. The skewers are placed on the griddle for 5-6 minutes, then turned and broiled for another 5 minutes.
3. Meanwhile, the sauce is prepared. Add the cucumber and red onion in a small bowl and stir with the mint. It is drizzled with the vinegar and allowed to infuse while the kebabs are roasting.
4. The roasted flatbreads are placed in a dish and the pomegranate seeds are sprinkled generously on top. The kebabs are carefully removed from the griddle and the vegetables are placed on the loaves. Add the sauce and the tahini on top and serve immediately.

Lime and coconut sweet

This simple five-ingredient sweet is rich and creamy with tangy notes of lime. It is served chilled in glasses for a perfect minimalist dessert. Cooling the can of coconut milk will separate the cream from the water, so you can easily remove the cream to make this delicious dessert.

Ingredients:

• 400 ml canned high-fat coconut milk, cold
• 4 tablespoon coconut yogurt
• 2 tablespoons maple syrup
• 2 unwaxed files
• 1 tablespoon toasted coconut chips

Elaboration:

1. The can of cold coconut milk is opened and the solid cream is removed, discarding the remaining coconut water (or it can be reserved for another recipe). The coconut cream is added in a large bowl and the coconut yogurt is added. With an electric mixer, beat the cream, yogurt and maple syrup together for 5 minutes until light peaks begin to form.
2. Meanwhile, the lime skin is finely grated and then one of the limes is cut in half to squeeze it.
3. Pour the lime zest into the creamy mixture (reserving a teaspoon of coffee to serve) and stir well, and then add the juice of half a squeezed lime.
4. Divide into dessert glasses and garnish with toasted coconut chips and lime zest before serving.