Archive for Aquafaba Cookbook

Vegan Coconut French Toast #Aquafaba

I’m pretty proud of this one.

First of all; who doesn’t like French Toast? I mean, it’s sweet and crispy on the outside, and you have all the excuses in the world to load it up with maple syrup, fruit, and more.

Vegan Coconut French Toast

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

But I needed a vegan version for my cookbook.

The challenge: eggs are the binder in this recipe. Without them, the soaking mixture is too thin, and you get soggy french toast. Nobody wants soggy french toast.

Turns out, though aquafaba does a pretty great great job of mimicking the binding properties of eggs–it’s just a little thinner and less viscous. I got the idea to add a little coconut flour to thicken it, and it worked brilliantly.

What I love about the recipe is how it integrates coconut into every layer of the french toast: it’s in the dipping mixture, you fry the toast in coconut oil, and then garnish it with not one, but two different types of coconut for a lovely textural contrast.

This recipe is such a winner.

My friend Rob recently helped me make it, and he’d never had vegan french toast before. Watch the video through to the end to see his reaction.

Vegan Coconut French Toast

(recipe from Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba)

Ingredients

  • 1⁄2 cup canned coconut milk
  • 1⁄4 cup aquafaba
  • 2 tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • 2 tbsp coconut flour
  • 4 slices white French bread
  • 2 tbsp coconut oil, divided
  • coconut whip
  • toasted unsweetened coconut flakes
  • additional pure maple syrup

Method

1. In a small bowl, combine coconut milk, aquafaba, maple syrup, cinnamon and coconut flour. Whisk until well blended.
2. Pour coconut mixture into a large, shallow dish (a baking dish works well here). Place bread down in coconut mixture, and allow it to sit for a couple minutes to absorb
the liquid. Flip and let sit for a couple more minutes.
3. Meanwhile, heat 1 tbsp (15 mL) coconut oil in nonstick skillet over medium heat. Fry bread on one side, until it’s crispy and brown around the edges, about 3 minutes, then
flip and cook on the other side, for about 3 minutes. You may need to do this in batches.
4. Place two slices of French toast on each plate, and top with a dollop of coconut whip and then sprinkle toasted coconut on top. Serve with maple syrup, if desired.

 

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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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