Archive for Aquafaba Cookbook

Vegan Eton Mess

Ya gotta love the British. Only from the country that gave us mushy peas could there come a dessert called Eton Mess.

The British love their layered desserts. Take, for example, the trifle: layers of cake interspersed with macerated fruit, whipped cream, and sometimes booze. There’s truly nothing not to like about that.

Vegan Eton Mess

Eton Mess is another example of a British dessert that sounds a bit… dodgy, but is actually quite delicious.

It’s thought to have originated at Eton College (hence the name), but it is also kind of a messy dessert. It looks messy. But, like a trifle, all the working parts come together to result in something really tasty.

Regular Eton Mess is made by throwing together a few simple ingredients: strawberries, usually, though really any kind of nice summer fruit can do, berries especially. Secondly, there is a creamy element. This can be just whipped cream, or a mixture of whipped cream and Greek yogurt. Finally, there’s the textural element–and that is meringues or pavlovas. In fact, this dessert is a great excuse to use up leftover pavlovas or ones that have broken by mistake.

Now, of course this recipe is vegan, so that means no whipped cream, no greek yogourt, and no meringues (which are made with egg whites). However, that doesn’t mean you can’t make a really great version using zero animal products. Because you can.

Aquafaba (duh) is the star of this dish. You use it both in the meringues and also as a whipped cream replacement, and it performs brilliantly in both roles.

And yes, while it looks like a mess, it actually is really tasty. The chunks of pavlova add a nice crunchy textural element to what would otherwise be a very smooth and creamy dessert. Give it a try!

Vegan Eton Mess

Vegan Eton Mess

Ingredients

  • 2⁄3 cup aquafaba
  • 1⁄4 cup plus 2 tbsp granulated sugar (divided)
  • 1⁄4 tsp cream of tartar
  • 1/4 tsp vanilla beans or 1 tsp vanilla extract
  • 1 pint fresh strawberries or raspberries
  • 1 tsp white balsamic vinegar
  • 1 single-sized portion vegan yogurt

And here’s how to make it:

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Aquafabulous! Roasted Carrot Dip

It’s officially fall!

So, yeah. I’m not super happy about that. In my ideal world, summer would last forever.

There is something kinda wonderful about breaking out my favorite cozy scarf again, though.

aquafabulous roasted carrot dip

Image by Tango Photography

The beginning of fall means that my kitchen is now actually cool enough for me to cook in again. There were a few weeks, there, when turning on the oven wasn’t really an option.

I shared the first version of this recipe about a year ago. The inspiration came from my friend Leeanne who lives in Maple Ridge. She, in turn, was inspired by her local Haney Farmer’s Market, which is also one of my favorites.

I refined it a little for the cookbook. I’ve made it many times since, always to rave reviews.

Roasted Carrot Dip

(Recipe courtesy of Aquafabulous! 100+ Egg-Free Vegan Recipes Using Aquafaba by Rebecca Coleman © 2017 www.robertrose.ca)

Ingredients

  • 3 large carrots, peeled and chopped
  • 3 garlic cloves, peeled and smashed
  • 4 tbsp extra virgin olive oil, divided (approx.)
  • 4 tsp toasted cumin seeds, divided
  • Salt and freshly ground pepper
  • 2 tbsp rinsed drained chickpeas
  • 1⁄4 cup aquafaba
  • 1 tbsp tahini
  • 1 1⁄2 tsp seasoned rice vinegar
  • Tortilla chips, pita chips or crackers

Method:
1. In a medium bowl, combine carrots, garlic, 2 tbsp (30 mL)
olive oil, 3 tsp (15 mL) cumin seeds and season with salt
and pepper. Toss well to coat.
2. Spread carrots in a single layer on prepared baking sheet
and bake in a preheated, 425 degree oven, stirring occasionally, until
crispy around the edges, about 20 minutes. Remove from
oven and let cool slightly.
3. In food processor fitted with the metal blade, process
carrots, garlic, chickpeas, aquafaba, 2 tbsp olive
oil, tahini and rice vinegar until smooth, stopping the
motor to scrape down the sides, as necessary. Taste and
season with more salt and pepper, if desired.
4. Transfer to a bowl. Garnish with 1 tsp cumin seeds
and drizzle with extra virgin olive oil. Serve warm with
tortilla or pita chips or crackers.

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