Archive for Aquafaba Cookbook

Roasted Squash Hummus with Turmeric {Vegan}

it’s Thanksgiving in Canada.

Despite the fact that most of my family lives right here in the Lower Mainland, we’re all busy with our lives and we don’t spend tons of time together. We do usually get together for Thanksgiving, though. It’s an easy, laid-back affair with way too much food, and containers of leftovers coming home.

I usually make a dessert at the request of the famjam, but this year, I want to introduce you to something a bit different.

Roasted squash hummus with turmeric

Now, as you know, chickpeas are my jam. Okay, so chickpea water, technically, is my jam, but you gotta do something with all those cans of chickpeas you’re opening for the aquafaba, so we eat a lot of hummus.

In my cookbook, I have no less than 6 different kinds of hummus. I thought, in fact, that I had discovered all the hummus combinations, but friends, let me tell you, I have not.

Last week, I attended VanFoodster’s very first Vegetarian Tasting Plates. I have written a whole post about what I discovered on that food tour, but one of the places we visited was called Saj & Co (on Davie) and there, we were served a roasted butternut squash hummus! It was fantastic–brightened with a touch of turmeric.

So of course I came home and started roasting squash to make it.

It’s an incredibly pretty dish, and the squash adds a creaminess and a sweetness that I think would make it an incredible appetizer for your Thanksgiving table.

I served mine with super-simple-to-make za’atar crackers.

Squash Hummus

Roasted Squash Hummus

  • 1 can chickpeas, drained, reserve the aquafaba
  • 1 1/2 cups cubed roasted squash (I actually used a kobucha, but I think anything will do, butternut, acorn, etc)
  • 1/4 cup tahini
  • 1-2 cloves garlic, minced
  • juice of 1 lemon
  • 1/4 cup water
  • 1/4 cup aquafaba
  • salt & pepper
  • 1 tsp cumin
  • 1 tsp turmeric
  • optional garnishes: pepitas, balsamic reduction, olive oil, fresh herbs, smoked paprika, za’atar.

Method

  1. Cut the squash in half and dig out the seeds with a spoon. Chop into larger chunks, then drizzle all over with olive oil, and salt and pepper. Place on a baking sheet and roast in a 400 degree oven until soft, about 30 minutes (depending on the size of the squash).
  2. Remove from the oven and allow to cool enough so you can work with it. Remove the skins, and chop into chunks.
  3. In your blender or food processor, place all the ingredients, except for the water.
  4. Blend well until the mixture is smooth, stopping to scrape down the sides.
  5. With the blender running, slowly drizzle the water into the top of the blender or food processor. If the hummus is still too thick, add a bit more water, or olive oil if you like until it gets to the right creamy consistency.
  6. To make the crackers: take two large tortillas and brush them with a little oil. Sprinkle with za’atar and then cut into strips. Place in a single layer on a baking sheet and bake in a 300 degree oven until crisp and a little brown around the edges.
  7. To serve: ladle the hummus onto the centre of a plate, and scatter the crackers around. garnish with a drizzle of olive oil, a sprinkle of coarse salt, and a few dots of balsamic reduction.

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.
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