Vegan Halvah

Arabian Vegan Halvah Recipe with Margarine, Cream, and Golden Raisins

Region / culture: Arabia | Servings: 6 |

Vegan diet

Introduction

Vegan Halvah is a delicious and sweet dessert that is perfect for those following a plant-based diet. This recipe is easy to make and requires simple ingredients that can be found in most grocery stores.

History

Halvah is a popular Middle Eastern dessert that has been enjoyed for centuries. Traditionally made with tahini (sesame paste) and sugar, this vegan version substitutes vegan margarine for the traditional butter. The addition of cereal gives it a unique texture and flavor.

Ingredients

1 cup of vegan margarine (casein and whey free)
2 cups of uncooked cream of wheat cereal
4 cups of pure water
2 cups of unrefined brown sugar
0.5 cup of golden raisins

How to prepare

Melt the margarine in a heavy-bottomed pot and boil it for a few minutes, being careful not to burn it. Reduce the heat to low and gradually add the cream of Wheat cereal, stirring constantly. Cook this mixture on low heat until it reaches the texture of wet sand. Stir frequently and ensure it doesn't stick to the bottom or burn.
Once it reaches the desired texture, bring water to a boil in a separate pot. When the water is boiling, increase the heat under the cereal to high and quickly add the boiling water and raisins. Cook for a very short time while stirring constantly; then reduce the heat back to low and let it steam for about 10 minutes.

Variations

Add cocoa powder for a chocolatey twist.
Use different types of cereal for a unique flavor and texture.

Cooking Tips & Tricks

Be sure to stir the mixture constantly to prevent it from sticking to the bottom of the pot.

- Adjust the amount of sugar to suit your taste preferences.

- You can add nuts or seeds for extra crunch and flavor.

Serving Suggestions

Serve Vegan Halvah warm or chilled, topped with a sprinkle of cinnamon or chopped nuts.

Cooking Techniques

Boil the margarine before adding the cereal to create a rich and creamy texture.

- Steam the mixture to allow the flavors to meld together.

Ingredient Substitutions

Use coconut oil instead of vegan margarine.

- Substitute maple syrup for brown sugar.

Make Ahead Tips

Vegan Halvah can be made ahead of time and stored in the refrigerator for up to a week.

Presentation Ideas

Serve Vegan Halvah in small bowls or cups, garnished with fresh fruit or a drizzle of vegan chocolate sauce.

Pairing Recommendations

Enjoy Vegan Halvah with a cup of hot tea or coffee for a delicious and satisfying treat.

Storage and Reheating Instructions

Store Vegan Halvah in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Vegan Halvah contains approximately 250 calories.

Carbohydrates

Each serving of Vegan Halvah contains approximately 45 grams of carbohydrates.

Fats

Each serving of Vegan Halvah contains approximately 12 grams of fats.

Proteins

Each serving of Vegan Halvah contains approximately 2 grams of proteins.

Vitamins and minerals

Vegan Halvah is a good source of iron and calcium.

Alergens

This recipe contains wheat and may contain traces of nuts.

Summary

Vegan Halvah is a sweet and indulgent dessert that is high in carbohydrates and fats. It is a good source of iron and calcium.

Summary

Vegan Halvah is a sweet and decadent dessert that is perfect for those following a plant-based diet. With simple ingredients and easy preparation, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Vegan Halvah. It was many years ago, when I was just a young girl living in a small village in the countryside. My grandmother, who was known for her delicious cooking, had passed down her love for food and recipes to me. I spent countless hours in the kitchen watching her cook and learning from her every move.

One day, while rummaging through her old recipe book, I came across a worn and tattered page with the title "Vegan Halvah." Intrigued by the name, I asked my grandmother about it. She told me that Halvah was a sweet treat made from sesame seeds and sugar, and that it was a popular dessert in many Middle Eastern countries. However, the traditional recipe called for ingredients like butter and honey, which were not suitable for vegans like myself.

Determined to create a vegan version of this beloved dessert, I set out to experiment in the kitchen. I gathered all the necessary ingredients - sesame seeds, sugar, water, and a touch of vanilla extract - and got to work. I roasted the sesame seeds until they were golden brown and fragrant, then ground them into a fine paste. In a separate pot, I boiled the sugar and water together to make a thick syrup, then combined it with the sesame paste and vanilla extract.

As I mixed and stirred the ingredients together, a rich and nutty aroma filled the kitchen. I could hardly contain my excitement as I poured the mixture into a greased pan and let it cool. After a few hours, the Vegan Halvah had set into a firm and sweet confection that tasted just as delicious as the traditional version.

I proudly presented my creation to my grandmother, who took a bite and smiled in approval. She praised me for my ingenuity and creativity, and encouraged me to continue experimenting with new recipes. From that day on, Vegan Halvah became a staple in our household, and I would often make it for family gatherings and special occasions.

Over the years, I have shared the recipe with friends and neighbors, who have all marveled at its simplicity and delicious flavor. I have made slight adjustments here and there, adding a sprinkle of cinnamon or a handful of chopped nuts for extra crunch. But the core of the recipe remains the same - a perfect balance of sweetness and nuttiness that never fails to impress.

As I grow older, I find comfort in the memories of that fateful day when I first discovered the recipe for Vegan Halvah. It serves as a reminder of the joy and satisfaction that cooking can bring, and the endless possibilities that come with experimenting in the kitchen. I am grateful to my grandmother for passing down her love for food and recipes to me, and for inspiring me to create my own culinary masterpieces.

And so, I continue to cook and bake with passion and creativity, always on the lookout for new and exciting recipes to try. But no matter how many dishes I may create, Vegan Halvah will always hold a special place in my heart as the recipe that started it all.