Tag Archive for aquafaba

Rhubarb Tart {Vegan}

Well, it’s spring. I mean, officially, though it sure doesn’t feel much like spring these days in Vancouver. 

This is the time of the year when I eagerly start to look for the first signs of spring produce, and that usually means two things: rhubarb and asparagus. 

Vegan Rhubarb Tart

When I was a kid growing up on the east coast, it would have been fiddleheads, but they aren’t as popular here. 

We always grew rhubarb in our garden, so there’s something so nostalgic about it for me. My mom used to give me a stalk of it, and bowl of sugar, and let me go to town. She’d also make pie. 

I don’t grow my own, so I spent the past two weeks looking for it everywhere. Finally, on a tip from a FB friend, I tracked it down at Donald’s Market, but if you get to the farmer’s market this weekend, you’ll likely find it there. 

rhubarb

I was inspired this year to do something a little different. The idea of this dessert is that it’s more like a lemon meringue pie, but instead of the tartness of the lemon, you have the tartness of the rhubarb. 

Plus, you cannot go wrong with that beautiful pale pink colour that’s reminiscent of all of spring’s prettiest blossoms. 

This would be a great option to serve at your Easter brunch or dinner this weekend, or for Mother’s Day. 

Rhubarb Tart Vegan

Rhubarb Tart {Vegan}

Ingredients: 

  • 1 store-bought vegan pie crust or home-made
  • 2 cups rhubarb, washed and chopped
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1/4 cup non dairy milk (something neutral, like soy)
  • 1/4 vegan butter
  • 1/4 cup aquafaba
  • pinch of cream of tartar
  • 2 tbsp sugar

Method: 

  1. Blind-bake the pie crust for about 10-15 minutes, until it is golden. Set aside to cool. 
  2. In a heavy-bottomed, medium saucepan, place the rhubarb, sugar, water and lemon juice. Place over medium heat, and allow to come to a boil. Turn down the heat, and simmer for about 10-15 minutes, until the rhubarb is soft, thickened, and jammy. Remove from heat and set aside to cool for a few minutes. 
  3. In your blender, place the cooked rhubarb mixture, the dairy-free milk, and the cornstarch. Blend well until everything is smooth, then return to the pot. Place over medium-high heat and bring to a boil, allowing the curd to thicken. Remove from the stove and allow to cool completely. 
  4. While the curd is cooling, place the aquafaba, 2 tbsp of sugar and a pinch of cream of tartar in the bowl of your mixer. Mix on low for about 2 minutes, then turn the speed up to high and whip until you get fairly stiff peaks. This may take up to 10 minutes, depending on your aquafaba, but you can’t overmix it, so keep going until it’s really light and fluffy. 
  5. Reserve a little of the aquafaba in a piping bag for garnish (about 1/2 cup)
  6. Carefully fold the rhubarb curd into the aquafaba, until it is all incorporated. Pour the finished curd/mousse mixture into the cooled pie or tart shell, and place in the fridge to set for at least a few hours, or overnight. 
  7. Decorate the tart with leftover aquafaba, and serve. 

Pumpkin Snickerdoodles {Vegan}

Insert basic joke here.

Starbucks released their Pumpkin Spiced Lattes a full half-month earlier than usual, and yesterday I was in the liquor store and discovered a host of pumpkin-spiced liquors.

Yup, seems like everything is coming up pumpkin spiced these days.

But here’s the thing: I really love this flavour combo, especially this time of the year. I also recently bought a big can of pumpkin puree, and I’m frantically baking all the pumpkin things to use it up before it goes bad.

Pumpkin Snickerdoodles Vegan

I just can’t help it, guys, this time of the year I am craving pumpkin, squash, apples, and all the warming spices that go so well with them: cinnamon, ginger, cloves, cardamom, and nutmeg.

I’m actually not a huge fan of the Starbucks PSL. They’re too sweet for my taste, I really can only handle one a year, and then I’m good.

But I’ll pumpkin spice the sh!t out of any baked good, and I dare you to stop me.

Case in point: these pumpkin snickerdoodles.

This recipe is a riff on the one you’ll find in my cookbook.

For me, the snickerdoodle is a cookie that reminds me of childhood and happy times growing up. My mom made these for us. A lot. I think I was under the impression that they were much more complicated than they actually were, until I started making them myself.

Turns out, they’re really simple, but they have this really pleasing dual texture: crispy and crackly on the outside, soft and chewy on the inside. The perfect combo.

What helps to make them crispy on the outside is their cinnamon-sugar roll prior to going into the oven. Here, I added pumpkin puree to the mix, and bumped up the spice mixture to include all those pumpkin spices we’ve grown to know and love.Vegan Pumpkin snickerdoodles

Pumpkin Snickerdoodles {Vegan}

Ingredients

  • 1/2 cup vegan butter
  • 1 cup granulated sugar (vegan)
  • 1/4 cup aquafaba
  • 1/4 cup pumpkin puree
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/2 tsp salt
  • 1 3/4 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • For the sugar: 1/4 cup granulated sugar, mixed with 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves , 1/2 tsp ground nutmeg.

Method

  1. In mixer bowl, combine vegan butter, sugar, aquafaba, pumpkin and vanilla. Set speed to low and beat for 3 minutes.
  2. Add dry ingredients and spices, then beat on low speed until everything is incorporated, about 2 minutes, stopping the motor to scrape down the sides of the bowl.
  3. Combine the 1/4 cup sugar with the rest of the spices in a separate, shallow bowl. Scoop out 1″ balls of dough and roll them into balls in your hands, then toss them in the sugar and spices until they are coated. Place the cookies on a cookie sheet, and flatten slightly with the bottom of a glass.
  4. Bake at 350 degrees for about 9-10 minutes. Remove from cookie sheet and allow to cool.
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