Archive for Author Rebecca Coleman

Rhubarb Dream Bars (Vegan)

You guys, it’s here! It’s here! It’s finally here!

It’s May. Last week the farmer’s markets started opening, and the first signs of spring in the kitchen, which include fiddleheads, ramps and rhubarb, are available for sale there.

I know, I know, you must think me a crazy person. To be so excited about the opening of the markets and the first fresh, locally-grown produce of the year.

But I am! I’m just not a winter person. I left Eastern Canada 20 years ago because I couldn’t handle the winters any more, and this past winter has been especially brutal for the West Coast–cold, rainy, snowy. I live for the summer. I’m counting down the weeks until it’s the end of June and I can take time off and hang at the pool with my son.

A big part of my love of summer is all the amazing, fresh ingredients. I love to get inspired by what I find at the farmer’s markets and roadside stands.

Rhubarb Dream Bars

And rhubarb is the harbinger of it all. So let’s party!

I have two rhubarb recipes for you this week: today’s is a dessert bar made with rhubarb and aquafaba. It’s a meringue base, so I’m calling these Rhubarb Dream Bars, because they are dreamy like clouds, baked atop a shortbread crust.

The second is a recipe for the easiest jam you’ll ever make. It’s like the laziest jam recipe ever. But it tastes awesome, so there’s no shame. No one needs to know.

Onward with our spring celebration!

Rhubarb Meringue Bars Vegan Aquafaba

Rhubarb Dream Bars

Ingredients for the crust

  • 1 cup AP flour
  • 1/2 cup icing sugar
  • 1/2 cup melted coconut oil or vegan butter

Ingredients for the filling

  • 1/4 cup aquafaba
  • 1/3 cup sugar
  • 1/4 tsp cream of tartar
  • 1/8 tsp vanilla beans
  • 2 stalks diced rhubarb

Method

To make the crust:

  • Place the flour and icing sugar together in a bowl, and stir. Make a little well in the centre of the bowl, and pour the coconut oil or melted vegan butter into it. Mix well until the wet is incorporated into the dry. It will be crumby. Press this mixture into the bottom of a greased 8″x8″ pan, and set aside.

To make the filling:

  1. Place the aquafaba, sugar, and cream of tartar in the bowl of your stand mixer and begin beating it at a low speed, just to incorporate. Then turn up the speed as high as it will go for about 6-10 minutes, until it is fluffy, smooth, thick and glossy, similar to the texture of melted marshmallows. You can also do this with a hand-held mixer if you don’t have a stand mixer.
  2. Carefully fold about half of the rhubarb into the meringue mixture with a spatula, then scrap it into the pan on top of the crust. Smooth over the top with your spatula, then sprinkle the remaining rhubarb over top.
  3. Bake in a preheated 350 degree oven for about 30-40 minutes, until the top is golden. Remove from oven and allow to cool before slicing into squares. Best enjoyed same day, as the meringue won’t keep well over the long term.

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Chocolate Cinnamon Rolls (Vegan) for Mother’s Day!

Mother’s Day is all about the brunch.

The problem is, though, that going out to brunch on Mother’s Day is a bit of a circus. You’ll need reservations, and if you try for something more casual, you’ll likely encounter lineups and long waits.

chocolate cinnamon buns (vegan)

Maybe skip the whole thing all together, and make your mom breakfast in bed?

I love this recipe because you make it the night before, allow it to rise overnight, and then bake it in the morning. It’s totally NBD, but the final product is pretty impressive.

I’ve made these before without the chocolate, but you guys, it’s Mother’s Day. It begs for something special, and in my world, special equals either donuts or chocolate. Or chocolate donuts.

Warm, oozing sweet chocolate, your mom will love these. Trust me. I am one.

A quick word about vegan chocolate: most chocolate that is 70% or more (dark chocolate) is vegan. It won’t have milk added to it. They can’t legally call it “vegan” because it’s been manufactured in a facility that handles milk, but it won’t have milk in it. Check the label to be sure, but pretty much any dark chocolate won’t have milk in it.

Here, I used Green & Blacks, which is both organic and fair trade, a British brand I’ve personally loved a long time.

Okay! On with the recipe, we have a mother to impress!

vegan chocolate cinnamon buns

Vegan Chocolate Cinnamon Rolls

(makes one round 8″ cake tin, double for two)

Ingredients:

  • 1/2 cup vegan milk (I used homemade cashew)
  • 3 tbsp aquafaba
  • 2 cups flour
  • 1/4 tsp salt
  • 3 tbsp sugar
  • 2 tbsp melted vegan butter
  • 1/2 tsp yeast

 

  • 2 tbsp–1/4 cup melted vegan butter
  • 3-4 tbsp brown sugar
  • 1-2 tsp cinnamon
  • 1 85% dark Green & Blacks Chocolate bar, chopped

Method

  1. I make mine in the bread maker. Fire all the ingredients into your breadmaker in the order listed, then select the dough setting. If you don’t have a bread maker, place all the wet ingredients in the bowl of your mixer and use the paddle attachment. Mix the wet ingredients together well. Switch to the dough hook, and first add the sugar, then the yeast, and then slowly, in batches, the flour until it’s all incorporated. Add the salt last. The dough is done when it pulls away from the sides of the bowl. It should not be shaggy. If it is, dump it onto the counter, sprinkle with a little flour, and knead some more, continuing to sprinkle with flour and knead until it is smooth and elastic.
  2. Place in a large bowl in a warm spot and cover with a damp towel. Allow to rise for about and hour or 90 minutes.
  3. Dump the dough onto your counter (flouring if needed) and punch it down. Begin to roll it out into a rectangle, about 1/2″ thick.
  4. Brush the surface with melted vegan butter, then sprinkle over a fine layer of cinnamon. Follow that with a thicker layer of brown sugar, and finally, sprinkle over the chopped chocolate.
  5. Roll the dough up, jelly-roll style. Cut it in half, then each half in half, and each of those halves in half, to give you 8 pieces. Place in a greased, 8″ cake pan, cover with a wet towel, and allow to rise in a warm spot overnight.
  6. In the morning, preheat your oven to 375, and bake for about 15-20 minutes until golden on top. Serve warm.

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