My mentor for cooking is without a shadow of doubt Kurma Dasa. A Sydney based Hare Krishna cooking
guru and his recipes although are vegetarian, they still are fantastic and easily made for vegans.
The first book I bought was Vegetarian World Food and one of his desserts is our favourite.
So here it is:
2 cups of fine semolina
1 cup dried coconut threads
1/2 cup sugar
150g (5 ounces) vegan margarine (Nuttelex here in Australia)
1 cup almond, rice or soy milk
1 1/2 cups sugar
1 1/2 cups water
4 Tbs fresh lemon juice
Preheat the oven – 165C (345F)
Mix together semonlina, coconut and sugar, then add the margarine and almond, rice or soy milk.
Pour the mixture into a tray lined with baking paper. Now bake for 30 minutes, or until
lightly golden brown. Now make the syrup. Dissolve the sugar with the water in a pot, when the
syrup is reduced to roughly 1/3 or resembles syrup add the lemon juice.
When the basbousa has finished baking, slice the cake in diamond shapes and pour the syrup
over the cake. There will always appear to be too much syrup, but it will slowly be absorbed
by the basbousa until it all disappears. Best served the next day, however this is
too delicious to not eat it after the syrup has been absorbed. It tastes too good.