Tag Archive for easy vegan dessert

Blueberry Lemon Bars {Vegan}

Vegan Blueberry Lemon Bars

Well, it’s officially summer here in Vancouver, though the weather seems to be a bit confused as to what season it is. However, July 15 is Blueberry Day, so hence today’s recipe.

To add to the long list of why 2020 sucks, our summer has been pretty cold and rainy so far. OH! And! Apparently it’s also a banner year for mosquitoes. So yeah. Good times.

What this situation calls for is baked goods, because, let’s face it, there’s no situation that cannot be improved by the application of cake.Lemon Blueberry Bars

Given that none of us can venture too far this summer, Michael and I are making plans to explore our “backyard,” by which I mean, our province. We recently headed out to Fort Langley last week to explore.

If you’ve never been to Fort Langley, it’s pretty awesome. It has such charm, and some really lovely places to browse. In addition to the historical Fort (which is only half open, sadly), the town itself has some pretty interesting things to see, including Blacksmith Bakery, which I highly recommend.

BC Blueberries

On our way home, we hit up a couple of berry farms, and came home with some locally-grown berry booty; strawberries, raspberries and blueberries.

Pie ensued. Also a lemon tart with garnished with glazed fresh berries.

Lemon Tart

But the blueberries… what to do with them?

Lemon and blueberries make good friends, so I decided to pair the two. This is a really simple recipe that I think turned out quite elegant and lovely.

Blueberry Lemon Bars Vegan

Blueberry Lemon Shortbread Bars {Vegan}

Ingredients for the crust:

  • 1 cup vegan butter
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 2 ¼ cups all purpose flour
  • zest of one lemon
  • ½ teaspoon salt

ingredients for the filling:

  • 1 ½ cups blueberries
  • ¼ cup water
  • Juice of 1 lemon
  • ¼ cup sugar
  • 1 tablespoon flour or cornstarch

Method

  1. In the bowl of your stand mixer, or using a hand-held mixer in a large bowl, cream together the vegan butter and the sugar. Mix well together until they are light and creamy. Add the vanilla and lemon zest and mix to combine. Add in the flour in three batches, mixing in between each until incorporated. Take a little more than half of the mixture and press it into a 8″x8″ greased (or parchment-lined) square pan. Set aside while you make the filling.
  2. In a medium-sized pot, place the water, blueberries, half the lemon juice and sugar. Bring up to a boil and then turn down the heat and allow to simmer for about 5 minutes. Us a potato masher to squish up the blueberries a little. Place the flour or cornstarch in a small mason jar with the remaining lemon juice and shake well to combine. Add the slurry to your blueberry mixture, bring it back up to the boil and allow to cook down for an additional 5 minutes, until thickened.
  3. Preheat your oven to 350 degrees.
  4. Pour the blueberry compote over the shortbread layer in your pan. Then break the remaining shortbread up into chunks with your hands and scatter it over the blueberry mixture. You want there to be peeks of blueberries through the crust. Bake in a preheated 350 degree oven for 20-30 minutes, until the top is golden and the blueberries are bubbly. Cool and cut into squares to serve.

Sunny Side Vegan Pavlovas

It’s easter, so what’s more appropriate this time of the year than eggs? 

Well, if you have an egg allergy, or you’re vegan, they are actually really inappropriate (other than, perhaps, the chocolate variety). 

I wanted to do a vegan play on a sunny-side up egg. This is not meant to be a replacement, as it’s sweet, not savoury, but it would make a great dessert. 

Sunny side vegan pavlovas

The concept is this: the pavlova forms the “white” part of the eggs, and the lemon curd is the “yolks.” The whole thing is made from two simple recipes, featuring our old friend, aquafaba. 

The recipe itself is quite simple, but it does take time, because meringue needs a long, slow drying out process to make it perfect. So be sure to start these bad boys well in advance of when you need them. 

The finished effect, though; pretty cool, right? 

Vegan Pavlova with lemon curd

 

Sunny Side Vegan Pavlovas

Ingredients for the Pavlova: 

  • 2/3 cup aquafaba
  • 1/4 cup sugar
  • 1/4 tsp cream of tartar
  • 2 tsp vanilla

Ingredients for 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

Method: 

  1. First, make the pavlovas. In mixer bowl, combine aquafaba, sugar and cream of tartar. Turn mixer on lowest speed for 2 minutes, then on medium for 2 minutes, and finally on high until the meringue reaches stiff peaks (may take up to 10 minutes total). 
  2. Dollop 1/2 cup measurements of the meringue onto a parchment- or silpat-lined baking sheet. Swirl them and make a little well or indentation in the middle of the pavlova. 
  3. Bake in a pre-heated 200 degree oven for 90 minutes, switching positions and sides halfway through. Then turn off the heat and leave the pavlovas in the oven (with the light on) to set overnight. 
  4. For the curd: 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.
  5. 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.
  6. To assemble: place a pavlova on the plate, then dollop a little of the lemon curd (as much as it will hold) in the centre of the pavlova. Serve. 
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