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Vegan, gluten-free, refined sugar-free tiramisu recipe with simple ingredients: Watch how to make this delicious dessert

by jummy84
written by jummy84

For those with a persistent sweet tooth who refuse to compromise their fitness goals, the search for a ‘clean’ dessert often ends in disappointment. However, model, actor and content creator Vandana Pandit Nidadavolu may have just found the holy grail of healthy indulgence. Also read | Kala chana protein brownies recipe that’s ‘healthy and seriously delicious with each serving packing in 24 g of protein’

Vandana Pandit Nidadavolu presents a healthy tiramisu recipe using ragi flour and bananas for the base, replacing heavy cream with a cashew blend. (Freepik)

In an Instagram video shared on March 14, Vandana unveiled her recipe for a ‘vegan, gluten-free, refined sugar-free tiramisu made with simple ingredients’. The recipe aims to provide a nutrient-dense alternative to the classic Italian dessert without the heavy mascarpone or processed sugars.

The ‘healthier’ biscuit base

Unlike traditional ladyfingers made with refined flour and eggs, Vandana’s version uses ragi flour, a gluten-free millet known for its high calcium and fibre content.

“Mash the banana well,” Vandana instructs, serving as the natural sweetener for the base – add ragi flour and baking powder and mix. Add water gradually until a smooth batter forms. To achieve the classic tiramisu structure, she advises people to ‘pipe or spread the batter onto a lined baking tray in finger shapes’. The biscuits are then baked at 180°C for 15 minutes until set.

The heart of a tiramisu is its cream. To keep it vegan and refined-sugar-free, Vandana swaps heavy cream for a cashew blend with natural sweeteners. The assembly follows the traditional method but with a mindful twist. To ensure the ragi biscuits maintain the right texture, she suggests a quick soak. For the best results, she recommends a final chill, advising dessert lovers to ‘refrigerate for at least 60 minutes before serving’.

Why this recipe can work for you

This recipe addresses three major concerns for healthy eaters: refined sugar, gut health, and satiety. It uses bananas and honey/maple syrup to reduce its glycemic impact, incorporates ragi, which is easier on the digestive system for those with gluten sensitivities, and the healthy fats from the cashews mean you’ll feel satisfied with a smaller portion compared to traditional, sugar-heavy desserts. Whether you are a seasoned vegan or just someone trying to ‘eat clean’ while enjoying the finer things in life, this simple take on a classic is a must-try.

Here is Vandana’s step-by-step recipe for ‘vegan, gluten-free, refined sugar-free tiramisu’:

Ingredients and instructions for biscuits

• 1 ripe banana

• ½ cup ragi flour

• ¼ tsp baking powder

• Water (to adjust consistency)

Mash the banana well. Add ragi flour and baking powder and mix. Add water gradually to form a smooth batter (like shown in the reel). Pipe or spread the batter onto a lined baking tray in finger shapes (as shown in the video). Bake at 180°C for 15 minutes. Let them cool.

Ingredients and instructions for cashew cream

• ½ cup cashews (soaked in hot water for 20 minutes)

• 3 tbsp honey or maple syrup

• ½ tbsp lemon juice

• ½ tsp vanilla essence

• A pinch of salt

Blend everything until smooth and creamy. Refrigerate for 30 minutes.

Assembly

• ½ cup espresso or strong instant coffee

• Cocoa powder for dusting

Dip the biscuits lightly in coffee. Layer biscuits and cashew cream in a bowl. Repeat the layers and finish with a dusting of cocoa powder on top.

Refrigerate for at least 60 minutes before serving

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bitchy | Prince William’s demands for a vegan menu offended a renowned Brazilian chef
Celebrity News

bitchy | Prince William’s demands for a vegan menu offended a renowned Brazilian chef

by jummy84
written by jummy84

Prince William just bungles around, offending people regularly. Even with his current busywork scheme, Earthshot, he manages to constantly get it wrong. Earthshot is truly an exercise in ego – it was only in the third year of the ten-year prize scheme when William invited the actual nominees and winners to the prize ceremony. He uses Earthshot to center himself at every turn, and the winners don’t even get the full $1 million prize all in one go – it’s parceled out over five years, because nothing fuels long-term investment in green tech like a paltry sum doled out in a bizarre prize scheme with the express purpose of embiggening a slumlord. Well, William is getting criticized this week for insisting that Earthshot’s Rio ceremony should be completely vegan. He offended a Brazilian chef who uses a local fish, pirarucu, in many of his dishes. Saulo Jennings is the chef, and he’s also U.N. gastronomy ambassador and advocate for sustainability. Jennings is loudly offended by what he was asked to do.

When Saulo Jennings heard he would be cooking for an heir to the British throne, the Brazilian chef knew he wanted to showcase the star ingredient of the Amazon: a huge, fleshy river fish called pirarucu. That heir, Prince William, was hosting an environmental awards ceremony by the Earthshot Prize for 700 guests in Rio de Janeiro in early November, his first visit to Brazil. Creating the canapés seemed like the perfect job for Mr. Jennings, an acclaimed chef from the Amazon known for using sustainable ingredients from the rainforest. But there was a catch: The menu had to be 100 percent vegan, Mr. Jennings said he was informed by the Earthshot organization.

At first, convinced he had misunderstood, the chef said he offered to add a vegan option to the menu. Then, he said, when he was told he could not use any of the cherished river fish species central to his dishes and to the Amazon region’s cuisine, he grew offended.

“It’s like asking Iron Maiden to play jazz,” Mr. Jennings said in an interview on Friday. “It was a lack of respect,” he added, “for local cuisine, for our culinary tradition.”

After much coaxing by the museum that will host the event, Mr. Jennings said he created a vegan menu inspired by Amazonian ingredients like cassava root, jambu leaf and Brazil nuts. But by then, negotiations over the catering of the event had broken down. And now, he is out as the caterer for the event, scheduled for Nov. 5. “I have nothing against vegans or British people,” he said. “But I don’t want to abandon my culinary mission.”

The chef’s indignation at the demand made headlines in Brazil, as many read the menu request as a snub to the rich culinary tradition of the Amazon region, where the United Nations’ annual climate conference will be held. William, along with heads of state, scientists and policymakers from around the world, will attend. Mr. Jennings was perplexed, too. He had cooked with no problem for the coronation ceremony of King Charles III, William’s father, at the British Embassy in Brazil. “I made fish and chips,” he said, “but with pirarucu.”

A spokesman for William declined to comment on the situation. But a person close to the climate event, who asked to remain anonymous in order to discuss the sensitive issue publicly, said that the prince had not been involved with the menu. The person said that the event for the Earthshot Prize, which awards millions of dollars to recipients for their contribution toward environmentalism, had asked for vegetarian, rather than vegan, food because it always serves that type of menu as part of its commitment to sustainability. In the end, Mr. Jennings, the person said, was ultimately not selected to cater the event because of budgetary constraints, not because of any resistance to creating a fish-free menu.

Mr. Jennings built his career arguing that true sustainability is anchored in the traditional culinary techniques that have been used for generations by Indigenous people in his home region. “We eat whatever the forests give us, whatever the rivers give us,” said Mr. Jennings, who is a U.N. gastronomy ambassador. “Some days, we eat fish. Other days, we eat nuts and açai,” he added. “This is also sustainable.”

In a few weeks, Mr. Jennings will have another opportunity to show off his region’s culinary traditions. He has been hired to cook for the Norwegian and Chinese delegations at the climate conference. And, at the request of the Brazilian president, Luiz Inácio Lula da Silva, he will cater a dinner reception for heads of state, he said. What will be on the menu? “With all due respect,” he said, “there will be fish.”

[From The NY Times]

The thing about pirarucu is that Brazilians are incredibly proud of that particular species of fish, and Brazilians have spent years successfully bringing back the pirarucu population after decades of overfishing. The story of the pirarucu is the story of local leadership, national pride in their local delicacies, and community-led conservation. The story of the pirarucu has become a renowned example of how green activism can go hand-in-hand with capitalism. William and his people just thought they would stagger into Rio half-assed, with no one having read any briefing memo. While I doubt William made this particular call, he surrounds himself with lead-footed dolts who behave like their boss, saying and doing insensitive and offensive sh-t every other week. As soon as a UN culinary ambassador protested their menu choices, they should have said, okay, tell us what’s wrong, what do we have to change to make this work. Instead, they probably looked down their noses at the “locals” and rolled their eyes at a Brazilian chef who truly wanted to show off the bounty of Brazil.

Photos courtesy of Cover Images.

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Diwali 2025: 4 vegan treats to add to your festive menu for guilt-free indulgence
Lifestyle

Diwali 2025: 4 vegan treats to add to your festive menu for guilt-free indulgence

by jummy84
written by jummy84

Updated on: Oct 15, 2025 09:42 pm IST

Diwali 2025: Try these plant-based, vegan recipes this Diwali. From dairy-free to plant-based materials, make your party menu ethical this season. 

Diwali 2025: As homes are decking up for decorations, kitchens are also preparing for grand Diwali feasts, whether it is for evening parties or afternoon brunches. With Diwali coming closer by the day, the excitement of last-minute touches is quite palpable. Those who are hosting parties are setting the menu and taking care of all the necessities, whether it is experimenting, improvising or sneaking in trial taste-tests as they go, trying to visualise how it’s about to come together.

Prepare your snacks at home this Diwali, the vegan way. (Picture credit: Unsplash)

For this year’s festive spread, vegan snacks are coming to the forefront, such as interesting spins on traditional sweets or high-end gourmet-like treats. But all of them promise gastronomic fervour, while being cruelty-free.

ALSO READ: Diwali 2025: 4 special lighting hacks to create cosy festive interiors

We have curated 4 chef-approved snack recipes that are vegan, which you can add to the menu, ensuring every guest feels welcome, regardless of their dietary restrictions.

1. Besan ladoo rochers

Recipe by: Pooja Masurkar, founding chef and culinary innovator at Pause in Mumbai

Besan ladoo rocher is a fun twist on your traditional sweet. (Picture credit: Pooja Masurkar)
Besan ladoo rocher is a fun twist on your traditional sweet. (Picture credit: Pooja Masurkar)

A. Besan ladoo base-

Ingredients:

  • Besan (chickpea flour) – 60 g
  • Khandsari sugar – 40 g
  • Water – 50 g
  • Cashew butter – 20 g
  • Cardamom powder – ⅛ tsp (a pinch)
  • Nutmeg powder – ¼ tsp
  • Vegan butter – 10 g

Method:

  • Roast besan slowly until dark golden brown and nutty.
  • In a separate pan, heat sugar and water until the sugar melts completely.
  • Combine the syrup and vegan butter with the roasted besan.
  • Add cashew butter and spices, mixing well until smooth and cohesive.
  • After resting (4 hours or overnight), portion into ~20 g balls.
  • Place a hazelnut in the centre of each, roll smooth, cling-wrap, and freeze for an hour before glazing.

B. Chocolate glaze-

Ingredients:

  • Dark chocolate (70%) – 80 g
  • Neutral oil – 10 g
  • Cocoa butter – 20 g
  • Pinch of salt
  • Roasted chopped hazelnuts – 50 g

Method:

  • Melt the chocolate and cocoa butter gently.
  • Stir in oil and salt until smooth and glossy.
  • Mix in the roasted hazelnuts.
  • Temper before coating — bring the chocolate to the perfect shine and snap by cooling and gently reheating it to ~31°C.

Finishing touch:

  • Once glazed, let the Rochers set until the chocolate firms up and catches the light with a soft sheen.

2. Vegan dark chocolate mousse

Recipe by Chef Shreyas Bhat, culinary director at Gaia in Bangalore

Vegan dark chocolate mousse has rich, evocative flavours. (Picture credit: Shreyas Bhat)
Vegan dark chocolate mousse has rich, evocative flavours. (Picture credit: Shreyas Bhat)

Ingredients:

  • Silken tofu – 200g
  • Soy milk – 50g
  • Vegan dark chocolate – 200g
  • Brown sugar – 50g (optional)

Method:

  • Blend the tofu and soy milk in a blender till smooth with the brown sugar
  • Melt the dark chocolate in a microwave or on a hot water bath.
  • Add the melted chocolate to the blender with the beaten tofu and blend till smooth.
  • Pour the mixture into your choice of moulds or into an airtight container and refrigerate overnight.
  • Serve with a sprinkle of sea salt, extra virgin olive oil, roasted pistachios, macerated figs and a berry coulis.

3. Coconut pudding with blueberry compote, salted crunch and rose cookie

Recipe by Chef Karan Upmanyu, Chef and Partner of ParTTwo in Bangalore

Add the tarty flavours of blueberry to coconut in this pudding!(Picture credit: Generated by Gemini for visual reference)
Add the tarty flavours of blueberry to coconut in this pudding!(Picture credit: Generated by Gemini for visual reference)

Ingredients:

  • Coconut Pudding
  • Coconut Milk – 400 g
  • Coconut Water – 350 g
  • Coconut Cream – 200 g
  • Lemon Zest – 20 g
  • Kaffir Lime Leaves – 10 g
  • Lemongrass – 10 g
  • Galangal – 3 g
  • Agar-Agar – 4 g
  • Tender Coconut Flesh (chopped) – 300 g
  • Blueberry Compote (or any berries of choice)
  • Blueberries – 440 g
  • Kaffir Lime – 6 g
  • Brown Sugar – 60 g
  • Orange Zest – 4 g
  • Lemon Juice – 4 g
  • Sherry Vinegar – 10 g (substitute any fruit vinegar)
  • Salted Coconut Crunch
  • Sugar – 250 g
  • Flour – 250 g
  • Fresh Toasted Coconut – 250 g
  • Coconut Oil – 250 g
  • Salt – 8 g
  • Rose Cookie (Easily available at hot chip shops or bakeries)
  • Rice Flour (fine) – 166 g
  • Sugar – 15 g
  • Coconut Milk – 30 g
  • Salt – 1 g
  • Oil – 2 g
  • Sesame Seeds – 3 g
  • Water – 5 g

Method:

A. Coconut pudding

  • In a saucepan, combine coconut milk, coconut water, and coconut cream.
  • Add lemon zest, kaffir lime leaves, lemongrass, and galangal. Gently bring to a simmer for 5–7 minutes to infuse flavours.
  • Strain the mixture to remove aromatics.
  • Return the infused liquid to the pot, add agar-agar, and whisk continuously over medium heat until dissolved (2–3 minutes).
  • Fold in the chopped tender coconut flesh.
  • Pour into serving bowls and refrigerate for 2–3 hours until set.

B. Blueberry compote

  • Combine blueberries, brown sugar, and sherry vinegar in a saucepan over medium heat.
  • Add citrus zest and lemon juice.
  • Cook gently until the berries break down and the mixture thickens to a jammy consistency (8–10 minutes).
  • Cool completely before using.

C. Salted coconut crunch

  • Preheat oven to 160°C.
  • In a bowl, combine flour, sugar, and salt. Mix in toasted coconut.
  • Add melted coconut oil and toss until evenly coated.
  • Spread on a parchment-lined baking tray.
  • Bake 15–20 minutes, stirring halfway, until golden brown and crisp.
  • Cool completely and store in an airtight container.

D. Rose cookie

  • Whisk all ingredients together in a bowl until smooth and lump-free; the batter should coat the back of a spoon.
  • Heat oil in a deep frying pan and preheat the rose cookie iron.
  • Dip the hot iron halfway into the batter, then immediately place it into hot oil.
  • Shake gently until the cookie separates and turns golden brown.
  • Drain on paper towels and cool completely.

To assemble

  • Top the set coconut pudding with a generous spoon of blueberry compote.
  • Sprinkle cooled salted coconut crunch over the top for texture.
  • Place a rose cookie delicately on top.
  • Optional garnish: Edible flowers, micro mint, or a drizzle of reduced blueberry syrup.

4. Vegan tres leches with rose petals and pistachios

Recipe by Chef Suresh Kumar, founder of Marseli in Bangalore

This nutty dish contains a tasty flavour profile. (Picture credit: Suresh Kumar)
This nutty dish contains a tasty flavour profile. (Picture credit: Suresh Kumar)

Ingredients:

A. For the cake

  • 1½ cups all-purpose flour
  • 2 Tbsp cornstarch
  • ¾ cup sugar
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup plant milk (almond, soy, or oat)
  • 1 tsp apple cider vinegar
  • ½ cup neutral oil (such as sunflower or canola)
  • 1 tsp vanilla extract

B. For the soak (“three milks”)

  • ½ cup vegan condensed milk (coconut-based or oat)
  • ½ cup full-fat coconut milk or coconut cream
  • ½ cup plant milk of choice
  • 1 tsp rose water (optional but recommended)

C. For the topping

  • 1 cup vegan whipped cream
  • 2 Tbsp crushed pistachios
  • 2 Tbsp edible rose petals

Method:

  • Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan.
  • Make vegan buttermilk: Combine the plant milk and vinegar; let sit for 5 minutes to curdle slightly.
  • Prepare the batter: In a large bowl, whisk together flour, cornstarch, sugar, baking powder, baking soda, and salt. Add oil, vanilla, and the buttermilk mixture; stir gently until smooth.
  • Bake: Pour into the prepared pan and bake 25–30 minutes, or until a toothpick comes out clean. Cool for 10 minutes.
  • Soak: In a separate bowl, whisk together the three milks and rose water. Poke small holes all over the cake with a fork, then slowly pour the milk mixture evenly over the top. Refrigerate for at least 3 hours, or overnight, to allow the cake to absorb the liquid.
  • Finish and serve: Spread the whipped cream over the chilled cake, then sprinkle with pistachios and rose petals. Serve cold.
  • Chef’s tips: Use food-grade rose petals and pure rose water for the best aroma. A little goes a long way. To intensify the nutty flavour, add 1–2 tablespoons of finely ground pistachios to the batter. Store covered in the refrigerator for up to 3 days; the texture improves as it rests.

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News / Lifestyle / Recipes / Diwali 2025: 4 vegan treats to add to your festive menu for guilt-free indulgence

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Vitamin D3 supplements: Vegan options for stronger immunity and active lifestyle
Lifestyle

Vitamin D3 supplements: Vegan options for stronger immunity and active lifestyle

by jummy84
written by jummy84

Choosing the right vitamin D3 supplement is especially important for vegetarians and vegans, since natural dietary sources are limited. Supplements are essential in maintaining healthy vitamin D levels for bone strength, immunity, and overall vitality. For those following plant-based lifestyles, selecting the correct form of vitamin D3 ensures both nutritional support and alignment with dietary values.

Vitamin D3 supplements deliver essential nutrition, boosting energy and supporting overall health for an active lifestyle.(Canva )

It is important to focus on options that provide the same effectiveness as traditional sources while supporting long-term wellness. With the availability of vegan-friendly vitamin D3 made from sustainable sources, meeting your daily requirements is now easier and more accessible. This guide lists some of the best options to support your health and active lifestyle goals, but the needs can vary from person to person, so it’s best to consult a healthcare professional before starting supplementation.

 

Best vitamin D3 supplements for vegetarians and vegans

 

The INLIFE vegan vitamin D3 K2 supplement provides 600 IU of vegan D3 sourced from lichen, 500 mg of Vitamin K2, and 500 mg of extra virgin coconut oil to enhance absorption. This considerate combination contributes to good bones, proper caloric use, and immunity. It is a completely vegetarian choice, and it is recommended to people who adhere to plant-based diets and are interested in such support that would have a positive impact on their well-being and activities in general.

Wellbeing Nutrition, the melting vitamin D3 + K2 is a vegan solution with additional Resveratrol and Vitamin A to aid in calcium intake, cardiovascular well-being, bone health, and immunity. Its distinctive feature is the innovative oral strip formulation, which will absorb more quickly and be consumed without water or swallowing pills. It contains 600 IU vegan D3 per strip and is a clean, convenient supplement for those who want convenience, effectiveness, and added antioxidant support in their daily routine.

 

TruRadix Natural Vitamin D3 Strips provide plant-based D3 derived from lichen in a faster-dissolving formulation, making it easier to absorb. Individuals with a busy lifestyle or people who do not like the idea of swallowing pills can always count on each strip to help support the body in terms of bone strength, immunity, and energy balance. Created to meet the needs of vegans and vegetarians, these conveniently packed strips will make it simple and dependable to meet daily vitamin D3 and the required nutritional requirements.

HealthyHey Nutrition Vegan Vitamin D3 contains 400 IU of D3 in the form of lichen, a vegan form of vitamin D3 that supports immunity, bone health, and energy. Its non-GMO, gluten-free, and allergen-free formula is safe, and its completely vegan composition suits vegetarians and individuals preferring plant-based lifestyles. It contains 120 conveniently sized capsules and is an excellent supplement to take orally every day to support long-term health and active living.

NATURALTEIN Vitamin D3 + K2 is vegan D3 powdered at 600 IU of lichen, combined with 55 mcg MK-7 K2 to maintain bone strength, muscle performance and calcium absorption. The calcium contained in this plant-based formula is directed to bones rather than to arteries, supporting bone and cardiovascular health. Its unflavoured, vegan tablets are a good substitute because they are a wiser option for vegans and vegetarians and those who want natural, decent daily support to promote long-term health.

Unived Plant-Based Vitamin D3 provides lichen-drawn D3 combined with medium-chain triglycerides to achieve effectiveness and increased absorption. With 180 servings, it is a great option among vegans, vegetarians, and people who do not want to consume animal-based supplements. It is a clean, sustainable choice that is ideal for helping anyone interested in long-term health and adherent to plant-based living maintain bone strength, immunity, and energy level.

Himalayan Organics Calcium Magnesium Zinc containing Vitamin D3, and B12 provides a full-fledged combination to increase bone density, muscle power, and vitality. This vegan formula is perfect to go beyond single-nutrient supplements because it integrates vital minerals and vitamins into a whole-wellness formula. Excellent for people with energetic lifestyles, it assists in keeping bones, enhancing immunity, and general energy strong, thus supporting health daily simply and effectively.

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