600 millilitres soy milkor any other type of milk
6 tablespoons chia seeds
½ teaspoon vanilla sugar
1 litre mixed berriesblueberries, raspberries
50 millilitres Water
300 millilitres Sugar
This Swedish interpretation of a classic Italian dish can be your great next vegan breakfast. This recipe is part of a cookbook published by the European Commission that promotes sustainable food trends in the European Union. The cookbook contains recipes provided by 21 green cities in Europe, as well as case studies on how each of these cities are combating food waste and working on food sustainability initiatives.
This vegan chia panna cotta recipe was provided by Stockholm, one of the 21 green cities that were highlighted in the cookbook. Stockholm, as other Sweden cities or cities from neighboring Scandinavian cities (e.g. Malmo, Copenhagen, Oslo), is making great strides in combating food waste and using more organic foods in its public kitchens.
Scandinavian cities are serving more organic-based dishes in their public kitchens without increasing their food budgets. This can be done by turning to locally sourced and seasonal produce, while also serving more vegetarian dishes. It is not surprising that Stockholm has provided a vegan dessert recipe for this cookbook, as Stockholm ranks among the top cities in Europe for veganism popularity.
How to Make the Vegan Chia Panna Cotta
- Heat half of the soy milk until it comes close to a boil.
- Pour into a large dish and add the rest of the (cold) soy milk to make the mixture lukewarm.
- Add the chia seeds and whisk the seeds so that they do not stick together.
- Add the vanilla sugar to your taste.
- Pour the mixture into a dessert glass and refrigerate it for at least one hour.
- Serve with a tasty jam in winter and fresh berries in the summer.
You can also bake the mixture for about 10 minutes; then pour into well-cleaned, glass jar. Keep cold.
Photo Credit: Foodnestnz.com