Tag Archive for easy vegan dessert

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}

Ingredients

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

Method

  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

Method

  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.

 

Banoffee Pie In a Jar {Vegan}

I only had Banoffee Pie for the first time quite recently. I think I had it at Chewie’s, which does a pretty great version, considering it’s a NOLA-inspired restaurant.

You see, Banoffee is quite a British dessert; it’s a mix of bananas, pastry cream and caramel.

Sounds horrible, right??

Banoffee Pie in a jar

Photography:Tango Photography
Food styling: Éric Régimbald
Prop styling: Véronique Gagnon-Lalanne

The name itself comes from the two main ingredients mashed together: “bananas” + “toffee” = banoffee.

For this version, which I wrote for my cookbook, Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba, I have made it, not as a traditional pie that you would slice into portions (or attack with a spoon, I’m not judging), but rather as individual desserts made up in mason jars. All the elements are still there: graham cracker crunch, silky pastry cream, sliced bananas, and of course, rich caramel. Aquafaba in this recipe plays the role of the whipped cream.

This recipe comes highly recommended by the (at the time) 13-year-old food critic I live with.

Just try it.

Banoffee Pie In a Jar {Vegan}

Ingredients:

  • 4 tbsp pure creamed coconut, divided
  • 1 can (14 oz/398 mL) coconut milk
  • 6 pitted dates
  • 1⁄2 cup packed brown sugar
  • 1⁄2 tsp salt
  • 1⁄4 cup aquafaba
  • 2 tbsp granulated sugar
  • 1⁄8 tsp whole vanilla seeds
  • 1⁄8 tsp cream of tartar
  • 5 vegan graham crackers, crumbled
  • 1 large banana, peeled and cut into 1⁄2-inch (1 cm) slices

Method:

1. In a medium saucepan, combine 2 tbsp (30 mL) creamed coconut, coconut milk, dates, brown sugar and salt. Simmer over low-medium heat, stirring often, until thickened, and the dates are soft, about 15 minutes. Remove from heat and let cool slightly.

2. Transfer coconut milk mixture to blender and blend on High until smooth, about 1 to 2 minutes. Return to saucepan and cook over medium-low heat, stirring occasionally, until it becomes a thick, almost pudding-like consistency, about 10 to 15 minutes. Remove from heat.

3. In mixer bowl, combine aquafaba, granulated sugar, vanilla seeds and cream of tartar. Attach wire whisk and mixer bowl to mixer. Set speed to Low and beat for 2 minutes, then set speed to Medium and beat for an additional 2 minutes. Set to highest speed and beat mixture until stiff peaks form, about an additional 4 to 6 minutes.

4. Using a spatula, carefully fold the remaining 2 tbsp pure creamed coconut into whipped aquafaba meringue.

5. Assembly: In the bottom of one mason jar, create a layer of crushed graham cracker. (You want them to create a kind of crust on the bottom of the jar). Next, spoon over a layer of coconut milk mixture. Next, add a layer of sliced bananas. Finally, add a layer of whipped aquafaba. Repeat another layer of coconut mixture, banana and whipped aquafaba. Garnish with a few sliced bananas, a dollop of whipped aquafaba and a sprinkle of graham cracker. Repeat with the remaining mason jars and ingredients. Chill in the fridge for at least 1 hour. Serve.

 

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