Archive for Recipes: Sweet

Purple Panna Cotta {Vegan}

Recently, I was browsing about on the interwebz (as you do) and came across this article on The Hot Vegan Food Trends of the moment. Aquafaba is #1–yay! But there were a few others in there that piqued my interest, as well, like the “Goth Food Trend.”

This trend is in response to the unicorn food trend–it is the complete opposite. It features instead of happy, pastel colours, dark, saturated colours in food like purple and black.

I have two recipes for you this week, both “goth” foods–one purple, one black.

Vegan Purple Panna Cotta

Regular readers will know I’m pretty obsessed with the colour and taste of ubes or purple yams. They are really good for you, and they give everything a gorgeous purple hue. And even though they are technically a savoury food, they work really well in sweet applications.

I decided to create a panna cotta with mine. I thought that it would make for a very pretty dessert, especially when topped with a blueberry balsamic reduction, and it turns out, I was right.

The texture is not quite as smooth as a traditional panna cotta, due to the purple yam, but my taste testers were pretty into the final result.

Purple Panna Cotta Vegan

Purple Panna Cotta {Vegan}


  • 500 mL coconut milk
  • One medium purple yam
  • 3/4 tsp agar
  • 1/4 cup sugar
  • 1 tbsp water


  1. Peel the yam, and cut it into chunks. Steam for about 15-20 minutes until soft and easily pierced by a fork. Allow to cool slightly.
  2. In a small bowl, place the tablespoon of water and sprinkle the agar over it. Allow to stand for 5 minutes.
  3. Place the sweet potato and the coconut milk in a blender and blend well until smooth. Strain into a small saucepan, and add the sugar. Heat gently just until warm and the sugar is dissolved.
  4. Pour a couple of tablespoons of the hot coconut milk into the bowl with the agar, and stir well. Add it slowly back into the pot, whisking the whole time. Heat for another 5 minutes, until the milk is steaming, but don’t let it boil.
  5. Pour into 4 individual ramekins or glasses, then place in the fridge to set overnight, or at least for a few hours.
  6. You can serve these either right in the glass with a few tablespoons of blueberry compote on top (see below) OR if you cover the ramekin with a plate, turn it upside-down and then run hot water over it, it will unmold and drop onto your plate for a fancier presentation.

For the compote

  • 1/2 cup blueberries
  • 3 tbsp sugar
  • 3 tbsp good-quality balsamic vinegar


  1. In a small saucepan, combine all three ingredients. Bring to a boil, then simmer over low heat for about 10 minutes or so. Blend with an immersion blender to make it really smooth. Cook until it is thickened. You’ll know it’s done when you draw a line on the back of a spoon, and it holds.
  2. Allow to cool at least slightly before spooning over set panna cotta to serve.


Easy Apple Pie {Vegan}

A couple weeks back, I was craving apple pie, but it was Saturday and I was, in a word, lazy. After a couple of really busy, intense weekends with lots of running around, we finally had the opportunity to spend a quiet weekend at home.

It required pie. But not leaving the house, because that would mean me having to get out of my pajamas. Ain’t nobody got time for that.

Thankfully, I had everything I needed on hand to make an easy apple pie. In fact, the easiest, laziest apple pie, well… ever.

Easiest Apple Pie

I always keep a pie crust or two in the freezer, and it’s worth mentioning that the ones I normally buy are vegan. Not healthy, mind you, but technically, they don’t contain any animal products. I keep them around for “emergencies;” I can easily whip together a quiche for a fast, weeknight dinner or a weekend brunch, I can make cold custard or mousse pies, baked fruit pies, or even savory pies with mushrooms and lentils.

So, simply put, with one of these bad boys in your freezer, a couple of apples and few things you probably had on hand anyway, you too can make the easiest apple pie ever. I didn’t even bother peeling the apples.

By the way, this pie is technically called a galette. You don’t need to make a second crust, you just make a slightly larger bottom crust and then fold it back up over the filling. The final result, though, is still pie. Just with less work.

lazy apple pie Vegan

Easy Apple Pie


  • 1 vegan pie crust
  • 2-3 apples
  • 3 tbsp vegan butter, melted
  • 2 tbsp sugar
  • 2 tsp cinnamon


  1. Remove the pie crust from the freezer and allow the pie crust to come to room temp (ish). Remove from the pie plate and place on a cookie sheet.
  2. Cut the apples in half, and then use a melon baller to cut out the cores. Carefully slice the apples, into 1/4″ thick slices. You can toss them up if you like, but I kept mine together and then fanned them out for a prettier effect. Remove the end pieces, set them aside for later.
  3. Brush the bottom of the pie shell with melted vegan butter, then sprinkle with a little sugar and some cinnamon. Place the apples on top, making a ring of apples, slightly fanned out, about 2-3 inches from the edge of the pie shell. I used the bottom centre of the pie pan as the guide. Continue to layer up apples until you have a couple of layers. Place the leftover bits in the centre.
  4. Brush the apples with more butter and sprinkle with a little more sugar and cinnamon. Now begin to carefully fold the edges of the crust up over the apples, working your way all the way around until it’s all folded over.
  5. Sprinkle the crust on top with a little more sugar, then place in a 350 degree oven for about 30 minutes, or until the crust is browned. Remove from the oven and slide onto a plate to cool slightly. Serve with ice cream and caramel sauce (if you have it).


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