Tag Archive for aquafabulous

Cookbook Update #9: “It’s Aliiiivee!!”

This will come as no shock to you, but I am a digital gal. I live in a world of Instagram. In my world, a blog post can take 15 or 20 minutes to create, and then I hit “Publish” and I’m done, moving on to the next thing.

Writing a book is not of this fast-paced digital world. Duh, right? Hello, Captain Obvious. But no, not really. I mean, I knew it was going to take some time and all, but this process has been more akin to an elephant gestating than anything else.

aquafabulous

Having said that, progress is happening. Slowly, but ever steadily.

We (my editor Meredith and I) have spent the last few months shooting emails with Word doc attachments back and forth to each other. She would go through each chapter with a fine-tooth comb and send them to me, then I’d go through her edits and send them back to her. We’d repeat this process 3 or 4 times until we were both happy with the result.

After we were done with the chapter, it would be sent to Robert Rose’s recipe auditor, Jennifer. The book has over 100 recipes, and the company doesn’t test each one of them. They do, however, have a gal whose job it is to scrutinize each of the recipes and flag anything that she thinks looks off–too much sugar in my banana bread, for example. She also did test some of the recipes.

Finally, it went to a third editor (ironically, also named Jennifer) whose job it is to make sure the book adheres to the Robert Rose style guide, and who made sure there were no grammar or spelling errors.

There was also a photoshoot in there somewhere. There will be 19 full-colour photographs.

Finally, after all of that, the book has gone to layout. This is the magical moment when it ceases being a Word document on my computer and becomes something much more real.

via GIPHY

I just got the printed proof of my book in the mail the other day. It’s only a rough draft, but I can now get a really good idea as to what the final book is going to look like! Eeeee! Exciting!

The next step is to go through the proof manuscript and mark it up with any changes I think it needs, then it goes back to Toronto.

The date of publication on Amazon still says April 1, but that’s only a month away….

Pre-order my cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water) from Amazon now.

In the mean time, I’m really excited to do my first public cooking demo this weekend at The Wellness Show. I’ll be making my Cornbread Waffles with Vegan Pulled Pork in a Blueberry Bourbon BBQ Sauce. Yaaaas! I hope to see you there!

Raspberry Chocolate Mousse Pie for Valentine’s Day #Vegan #GlutenFree

I’m not sure where the first month of the year went, but here we are, staring down the barrel of the shortest month of the year. And smack-dab in the middle of that month is the most love-ly-est day of the year: Valentine’s Day.

Rasperry Chocolate Mousse Pie

I should probably state for the record that I’m not the biggest V-day person. I think you should love and appreciate your partner year-round, not just in the middle of February. I have been accused, in the past, of trying to make the person I’m dating fat, in fact, because I tend to show my feelings with baked goods.

If you, too, are a fan of showing your feelings using baked goods, then I have two recipes for you this week that will be just the ticket.

Today’s, the first, is a vegan Valentine’s Day recipe, that also happens to be gluten-free, as well. Later in the week, I’ll share a non-vegan, non-gluten free recipe involving strawberries and Nutella and pie. Because those three things need to be in the sweetest menage et tois of all time (look–it’s Valentine’s Day, I’m taking license).

Rasperry Chocolate Mousse Pie Vegan

This recipe is also mostly raw, if you don’t count melting the chocolate, and to be honest, there’s some debate on the internet about that, so it may, in fact, also qualify as raw.

The crust is simply made of dates, cashews and coconut, and then topped with a whipped Aquafaba mousse. It’s really quite amazing, and I challenge you to feed it to anyone, vegan or no.

The most important ingredient is the love you put in.

Ugh. Sorry. It’s a good thing V-day only comes once a year. I promise to be back to my cynical self soon.

raspberry chocolate mousse pie vegan gluten free

Raspberry Chocolate Mousse Pie #vegan #glutenfree

Ingredients for the Crust

  • 1/2 cup pitted dates
  • 1/2 cup cashews
  • 1/2 cup coconut flakes
  • 1/2-1 tbsp melted coconut oil

Ingredients for the Chocolate Mousse

  • 2/3 cup aquafaba
  • 1/4 cup sugar
  • 1/8 tsp cream of tartar
  • 1/2 cup good quality, 70% dark chocolate
  • 1/2 tsp raspberry extract
  • fresh raspberries for garnish

Method

To make the crust: place the dates in a small bowl and cover with warm water. Allow to soak for about and hour. Drain, then add to the bowl of your food processor with the cashews and the coconut. Whiz everything together, pulsing at first, but then turning up the speed, until it starts to clump together.

With the motor running, slowly drizzle in the coconut oil, starting with 1/2 tbsp. When the crust starts to clump up together and form a ball, you know it’s done. Add a little more coconut oil if it isn’t.

Press the crust into the bottom of a 7″ springform pan, and place in the fridge to set.

To make the mousse: place the aquafaba in the bowl of your mixer, and add the sugar and the cream of tartar. Begin mixing on low for about 2 minutes, then turn the speed up to medium for 2 minutes, and then finally turn it up to high and finish whipping until it achieves stiff peaks, about 4-6 minutes more.

While the mousse is whipping, place a large bowl over a small pot on medium heat with a few inches of water in it, and bring the water up to a boil. Turn down to a simmer, and add the chocolate into the bowl. Stir occasionally until the chocolate is entirely melted and smooth. Place aside to cool for about 5 minutes.

Once the chocolate has cooled, add it and the raspberry extract to the whipped aquafaba, and carefully fold it in until it’s all mixed.

Pour the mousse on top of the prepared crust and smooth the top.

Place back in the fridge to set for a few hours or overnight.

To serve, remove from the fridge about 1/2 hr before serving. Run a warm knife around the inside of the springform pan to loosen. Remove the ring of the springform pan and cut into slices. Garnish with fresh raspberries and additional grated chocolate if desired.

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