Vanilla Rosewater Parfaits (with Lentils!) from Kathy Hester

You’d never think this gorgeous, fluffy parfait is a protein powerhouse made with beans, so your mind is about to be blown.

great vegan bean book This recipe comes to us from Kathy Hester and her freakin’ fabulous new book, The Great Vegan Bean Book.

I love love love this cookbook, not only because of the creative recipes, but because beans are so inexpensive and nutritious, and using them in so many inventive ways helps brings delicious vegan food to so many palates and grocery budgets. High five, Kathy.

Some of my favorite recipes in the book are:

  • Black Bean Breakfast Sausage Patties
  • Lemon Coconut Chickpea Muffins
  • Beluga Lentil Borscht
  • Hard Cider-Sauced Beans
  • Sun-dried Tomato White Bean Wheat Balls (“meat balls”)

Wholly inventive uses of beans to provide texture and flavor, from creamy dips and sauces to silky desserts (see below), plus gorgeous color photos throughout the book, make this book one of my new go-to favorites.

.     .     .     .     .

Vanilla Rosewater Parfaits from The Great Vegan Bean Book

gluten-free option*, oil-free

vanilla rosewater parfait kathy hester

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)

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.

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.

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.

Yield: 8 servings
Per serving: 124.1 calories; 3.1 g total fat; .0 g saturated fat; 6.0 g protein; 17.8 g carbohydrate; 2.3 g dietary fiber; 0 mg cholesterol.
Total Prep Time: 20 minutes
Total Cooking Time: 0 minutes

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.

LINKS:

Order your of The Great Vegan Bean Book

Check out Kathy’s website, Healthy Slow Cooking

Beautiful food photography by  Renee Comet

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7 thoughts on “Vanilla Rosewater Parfaits (with Lentils!) from Kathy Hester

  1. Pingback: Vanilla and Rosewater Parfaits

  2. Does it really look like that? I would think the red lentils would change the color of the cream more… Either way, I think it sounds fabulous!

    • Pretty neat, huh? Red lentils tend to loose some of that color when you cook them. Which normally is a bummer (I like the bright orangey color) but works so well for this! :)

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