Archive for Aquafaba Cookbook

Lemon Blueberry Pavlova Two Ways {Vegan}

I’m not quite sure what I’ve gotten myself into. It’s blueberry season, and I seem to just keep acquiring more and more and more blueberries! It’s not my fault… they just follow me home, honest!

So, yeah, I have too many blueberries, so I have been making ALL the blueberry things. Earlier it was a (non vegan) lemon blueberry pound cake, but I always like to make sure I have something that’s entirely plant-based happening most of the time.

Today’s recipe is just that.

And I found, when I started to get into the recipe, that I could use the same ingredients in a variety of different ways. I was actually able to create two distinctive desserts out of the same group of ingredients.

Lemon Blueberry Pavlova

Dessert number one is a vegan pavlova.

If you’re not Australian you may not know what Pavlova is. Basically, it’s a big meringue that is baked at a low temp for a long time, and the final result is something that is crispy on the outside, but chewy on the inside. They are usually topped with a mixture of curd, whipped cream, and fresh berries, and often served at Christmas.

My vegan version is made, of course, from aquafaba. You simply take a basic aquafaba meringue recipe and instead of piping it into “kisses,” you pipe it into what looks a little like a bird’s nest. This creates the base of the pavlova. You top it with lemon curd, fresh berries, and coconut whip.

Blueberry Lemon Eton Mess

Dessert number two is inspired by a non-vegan one I had a few weeks back at a local restaurant, H2 at the Westin Bayshore. It was called a Blueberry Lemon Eton Mess, and it consisted of layers of lemon curd, whipped cream and a blueberry compote, topped with meringues. It was delicious, but I wanted to recreate it and make it vegan.

Vegan Blueberry Lemon Eton Mess

Here’s the basic recipes to create both:

Here is how to make the meringue. I piped half into “birds nests” to make pavlovas and half into “kisses” for the Eton Mess. You can skip the raspberry powder if you like, but I had some left over from making this recipe, and I liked the idea of raspberry and blueberry together.

Here is how to make the lemon curd.

  • 2/3 cup non-dairy milk
  • 2/3 cup water
  • 2 tbsp corn starch
  • 2/3 cup sugar
  • 2/3 cup lemon juice (about 2-3 lemons)
  • zest of one lemon
  • 1/2 cup vegan butter
  • pinch of salt
  1. In a mason jar, combine water, non dairy milk and cornstarch. Screw on the lid and shake well to mix. Pour into a small, heavy-bottomed saucepan, and then cook over medium heat, stirring continuously with a whisk until it starts to bubble.
  2. Add the rest of the ingredients, and continue to stir until it thickens and bubbles.You’ll know it’s done when it coats the back of a spoon, and you can run your finger through it without it running back together.

Here is how to make the coconut whip (or you can be lazy and buy it in a can!).

Here is how to make the blueberry compote:

  • 2 cups blueberries
  • 1/4 water
  • 1/4 cup sugar
  • 1-2 tbsp balsamic vinegar
  1. In a smallish saucepan, place all the ingredients over  medium heat, and gently bring to a boil. Allow to cook down for 5-10 minutes, until the consistency is jammy. I like to mash mine up with a potato masher, or you can puree it in your blender if you like a smoother consistency. Allow to cool before creating your dessert–it will thicken as it cools.

Vegan Compost Cookies

Guys, I failed you. Sorry.

I was in Toronto at this time last year, and I was attending a conference. There was lots to do, lots to see, and lots to eat. I had many entries on my list of places I wanted to eat at. Sadly, more that I had time or stomach for. And one of those places was Milk Bar.

Have you watched the episode of Chef’s Table that features Christina Tosi? It’s a great one. And super inspirational.

Vegan Compost Cookies

Milk Bar is all about over the top comfort baking. Christina does crazy stuff, like infusing cereal into milk, and then making ice cream out of that. Genius! Her Crack Pie is legendary. And those happy, rainbow-sprinkle-filled cakes!

She’s also known for something she invented called the Compost Cookie. It’s basically a kitchen-sink cookie, it is filled with all kinds of random things; pretzels, butterscotch and chocolate chips, potato chips, graham cracker pie crust, and coffee grounds.

Tragically, I’ve not tasted the actual Compost Cookie from MilkBar, BUT the recipe is online, so I thought I’d try to veganize it. And so, voila! Vegan Compost Cookies!

This is an over-the-top junk food cookie that is so bad, it’s good. Texturally, it makes for a very interesting cookie. It’s crispy, and bit lumpy and bumpy from all the additions. It has distinct savoury elements from the coffee and the chips and pretzels. It’s really unlike anything I’ve ever had before.

Anyway, the resident taste-testers liked it a lot, so here it is. Tosi’s recipe calls for graham cracker crust, and I skipped that, but everything else is there.

Compost cookies MilkBar VeganVegan Compost Cookies

(adapted from Milk Bar Bakery)

Ingredients

  • 1 cup vegan butter
  • 1 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 2 tbsp corn syrup
  • 3 tbsp aquafaba
  • 1 tsp vanilla
  • 1 1/3 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking powder
  •  tsp salt
  • 3/4 cup chopped dark vegan chocolate
  • 1/3 cup oats (not instant)
  • 2 1/2 tsp ground coffee
  • 2 cups vegan potato chips
  • 1 cup vegan pretzels

Method

  1. In the bowl of your stand mixer with the paddle attachment, combine the vegan butter, sugars and the corn syrup. Mix well to combine for a couple of minutes on medium.
  2. Add in the aquafaba and the vanilla and beat for about 5 minutes, until the batter is pale and smooth.
  3. Turn the speed down to low and carefully add the dry ingredients and the oats, mixing just until combined. Scrape down the sides and mix briefly again.
  4. Add the chocolate and coffee, and mix until combined.
  5. Carefully add the potato chips and pretzels last, and mix just a few times until they are combined, trying not to break them up too badly.
  6. Place the mixture in the fridge for at least an hour to set up.
  7. Preheat oven to 375 and scoop the cookies out onto a parchment-lined cookie sheet. You can make them bigger if you like but I kept mine to the size of my regular cookie scoop. Bake for about 11-12 minutes, or until crispy on the edges and little golden.
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