Rosewater Parfaits

Rosewater Parfait from The Great Vegan Bean Book

I’m so excited to participate in Virtual Vegan Potluck! This is my first one, but it certainly won’t be my last. The photo above was taken by Renee Comet who took all the photos for The Great Vegan Bean Book – she did an amazing job!

The pudding in these parfaits is thick and gets its cheesecake-like flavor from the vegan yogurt. The magic bean ingredient? Well, that would be the cooked red lentils. I promise you no one will know they are in this decadent dessert. I do use silken tofu, but you could make it with all yogurt instead, it just won’t be as thick.

Sandwiched in between layers of vanilla cookie crumbs, it’s something all your dinner guests will want seconds of. It’s a great mini dessert to serve in shot glasses at your next party.

Vanilla Rosewater Parfaits

Prep time: 

Total time: 

Serves: 8

Calories: 124.1

Fat: 3.1 g

gluten-free option*, oil-free
Ingredients
  • 1 cup  (262 g) vanilla yogurt
  • 1 cup ( 192 g) cooked red lentils
  • 1 container (12.3 ounces/349g) silken tofu
  • 1 tablespoon rosewater
  • 1 teaspoon vanilla
  • 2 tablespoons agave nectar (more if using plain yogurt)
  • 3 cups (240 g) vanilla cookie crumbs (*use gluten-free cookies to make gluten-free or leave them out and just have pudding)
Instructions
  1. Add everything except for the cookie crumbs to a food process and purée for about 8 minutes. Stop every few minutes and scrape down the side of the bowl to make sure it all gets smooth.
  2. In 8 small (10 ounce) custard cups (or in shot glasses to make minis) layer the crumbs on the bottom, add a layer of the tofu mixture, more crumbs, another layer of tofu and end by completely cover the top with the rest of the cookie crumbs.
  3. The mixture will thicken up when you refrigerate the parfaits, so put them in the fridge at least 2 hours before serving but will keep covered for a few days.
Notes
Serving Suggestions & Variations: Use different extract flavors, add cocoa powder or even liquors to make an unlimited array of versions. Graham crackers and chocolate cookies make great crumb layers as well.

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My third book, Vegan Slow Cooking for Two, comes out this September and  is available for pre-order on Amazon today for only $10.31. If you pre-order now you will get the lowest price between now and when the book releases!


Comments

  1. says

    What a beautiful recipe and a collection of vegan food gawkin’ photos! This is also my first time at VVP 3.0, but of course not the last, too!

    Happy Virtual Vegan Potluck 3.0 Day x

    ♡ rika, vegan miam
    http://www.veganmiam.com
    ★ we travel + eat vegan blog ★

  2. says

    Kathy, I saw these in your new cookbook and knew I’d be making them SOON! Your book is beautiful, by the way. The photos are stunning.

    Thanks for participating!!

  3. anna h says

    Hmmm weird texture. I doctored the favoring with more vanilla, almond extract, and fresh squeezed orange juice and pulp. I won’t make again.

    • Kathy Hester says

      Anna, sorry you didn’t enjoy it. I wonder if the extra liquid made it too thin and then it didn’t set up well? Or maybe if you blended the mixture longer it would have had the smoother consistency you were after?

  4. Ruchama says

    Looks perfect for a vegan Shavuot dessert. The tradition is dairy for this holiday and also roses as decorations. I’ll be making this and decorating with rose petals. Thanks for the great idea. This recipe also makes me more interested in the book. What a creative use of lentils!!

  5. says

    MMMM! What a very festive & elegant desert! It is very special for me, that you added lentils in a top dessert! You don’t taste them, do you? This way is very nutritious, I think!

    MMMMMMMMMMMM!

  6. says

    Wow, it’s taking me forever to get through the potluck, but these beauties were so worth the wait! They may be the prettiest dessert yet. I CANNOT wait to see the Great Vegan Bean Book and see what other magic you’ve concocted with so many lovely legumes!

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