Archive for Author Rebecca Coleman

Banoffee Pie In a Jar {Vegan}

I only had Banoffee Pie for the first time quite recently. I think I had it at Chewie’s, which does a pretty great version, considering it’s a NOLA-inspired restaurant.

You see, Banoffee is quite a British dessert; it’s a mix of bananas, pastry cream and caramel.

Sounds horrible, right??

Banoffee Pie in a jar

Photography:Tango Photography
Food styling: Éric Régimbald
Prop styling: Véronique Gagnon-Lalanne

The name itself comes from the two main ingredients mashed together: “bananas” + “toffee” = banoffee.

For this version, which I wrote for my cookbook, Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba, I have made it, not as a traditional pie that you would slice into portions (or attack with a spoon, I’m not judging), but rather as individual desserts made up in mason jars. All the elements are still there: graham cracker crunch, silky pastry cream, sliced bananas, and of course, rich caramel. Aquafaba in this recipe plays the role of the whipped cream.

This recipe comes highly recommended by the (at the time) 13-year-old food critic I live with.

Just try it.

Banoffee Pie In a Jar {Vegan}

Ingredients:

  • 4 tbsp pure creamed coconut, divided
  • 1 can (14 oz/398 mL) coconut milk
  • 6 pitted dates
  • 1⁄2 cup packed brown sugar
  • 1⁄2 tsp salt
  • 1⁄4 cup aquafaba
  • 2 tbsp granulated sugar
  • 1⁄8 tsp whole vanilla seeds
  • 1⁄8 tsp cream of tartar
  • 5 vegan graham crackers, crumbled
  • 1 large banana, peeled and cut into 1⁄2-inch (1 cm) slices

Method:

1. In a medium saucepan, combine 2 tbsp (30 mL) creamed coconut, coconut milk, dates, brown sugar and salt. Simmer over low-medium heat, stirring often, until thickened, and the dates are soft, about 15 minutes. Remove from heat and let cool slightly.

2. Transfer coconut milk mixture to blender and blend on High until smooth, about 1 to 2 minutes. Return to saucepan and cook over medium-low heat, stirring occasionally, until it becomes a thick, almost pudding-like consistency, about 10 to 15 minutes. Remove from heat.

3. In mixer bowl, combine aquafaba, granulated sugar, vanilla seeds and cream of tartar. Attach wire whisk and mixer bowl to mixer. Set speed to Low and beat for 2 minutes, then set speed to Medium and beat for an additional 2 minutes. Set to highest speed and beat mixture until stiff peaks form, about an additional 4 to 6 minutes.

4. Using a spatula, carefully fold the remaining 2 tbsp pure creamed coconut into whipped aquafaba meringue.

5. Assembly: In the bottom of one mason jar, create a layer of crushed graham cracker. (You want them to create a kind of crust on the bottom of the jar). Next, spoon over a layer of coconut milk mixture. Next, add a layer of sliced bananas. Finally, add a layer of whipped aquafaba. Repeat another layer of coconut mixture, banana and whipped aquafaba. Garnish with a few sliced bananas, a dollop of whipped aquafaba and a sprinkle of graham cracker. Repeat with the remaining mason jars and ingredients. Chill in the fridge for at least 1 hour. Serve.

 

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Vegetarian & Vegan Food in Paris

Let’s face it, there are certain cultures that loan themselves more easily to being vegan or vegetarian. Indian cuisine, for example, is usually pretty easy to get or make veg. Mexican is another one. Thai food is great with no meat. French food? Not so much. Finding Vegan food in Paris can be a challenge.

The French love their meat, and even though vegetarian and vegan culture is gaining respect in the world, it still has a ways to go in Paris.

However, Paris is a big, cosmopolitan city, so there are certainly places where you can eat without meat.

Farmer's Market Feast Paris

Farmer’s Markets: there are Farmer’s Markets in each arrondissement of the city on Sundays. The wealth of produce there is, in a word, stunning. The vegetables are so beautiful and fresh that most of the time you aren’t allowed to touch them! Usually the proprietor will pick out for you what you like–the bonus of this is, that you get the best product available. So if you’re Air B’n’Bing it instead of staying at hotel, and you have a kitchen, buying produce and making your own food is a great alternative.

 

Un Monde Vegan: is your supply for all things vegan. Their supply of vegan cheeses and meats was unrivaled by anything I’ve seen here in Canada, even. It’s a must-stop if you are cooking for yourself in Paris.

Il Gelato Marchese

I Scream, You Scream…  Il Gelato del Marchese offers certified vegan options. And let me tell you first-hand, they are amazing.

Miznon Mizon Cauliflower

Fast/Casual: There are tons of kiosks and smaller cafes that offer quick, grab-and-go options. It’s easy to get vegetarian crepes all over the city, for example, both sweet and savory. Le Marais was one of my favorite neighborhoods for this kind of food. An alley filled with delicious treats at each stall, it also includes L’As du Fallafel (said to be Lenny Kravitz’ favorite) and Miznon. There will be for sure a lineup at the Falafel joint. Miznon may or may not have a line, but it is worth it. They roast whole cauliflowers, and then fold them into pillowy-soft pita breads. It is the ultimate sandwich–lots of texture and flavor, plus a tiny spark of heat. Eating there was a pretty holy experience.

Cafe Pinson

Cafe Pinson: Also located in Le Marais, Pinson is more of a sit-down kinda do. It’s a super cute little cafe, and it does both vegetarian and vegan options that lean heavily towards raw and are very vegetable-forward. They also have some traditional baked goods, like a vegan Madeline.

The Gentle Gourmet

The Gentle Gourmet: Other than Miznon, this was my favorite place to eat in Paris. It’s more upscale than Pinson, more like a traditional French bistro, but without the meat. They even have aquafaba macarons–the first I’ve tried that I didn’t bake myself!

I didn’t get a chance to try one, but my Paris roommates loved the veggie burgers at Blend.

For more about eating Veg in Paris, check out Lindsey’s Paris Guide on Lost in Cheeseland, and click on “Vegan” or “Vegetarian.”

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