Tag Archive for easy vegan recipes

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. 

Lasagne Soup {Vegan}

Okay, who doesn’t love lasagne?? 

I mean, if a cartoon cat can’t resist it, who am I to say no? 

Yeah, lasagne is one of those classic comfort foods; layers of soft noodles, tomato sauce, and cheese…. it’s the stuff of dreams. 

Lasagne Soup LivB Vegan on a budget

You know what’s not dreamy about lasagne? Making it! Especially if you do everything from scratch. If you make the tomato sauce, include vegetables, make the middle cheesy/creamy layer, have to deal with massive, floppy, half-cooked noodles… yeah. It’s a huge pain the tukus. 

So, while I do love a good lasagne, I very seldom make it. Because it’s a lot of work. 

So, while I have been testing out recipes from @itslivb‘s new cookbook, Vegan on a Budget these past couple of weeks, I was excited to try her recipe for Lasagne Soup. 

She intros the recipe by saying: “two years ago I made a video on my YouTube channel called “Vegan Recipes for Lazy Days,” which included this recipe. The video was a huge hit and people all over the world discovered the wonder that is this soup. It tastes like lasagna but requires only one pot and 30 minutes to make. It’s basically magic.” So I was intrigued… the recipe is vegan, plus it’s not nearly the amount of work to make a regular lasagne, PLUS all the good lasagne feels? 

I was in! 

I made a big pot of it in my Staub on top of the stove (though I’d love to adapt this for IP), and the week I made it, I was sick. I was miserable and I had a head cold. So ate some for lunch, and it was so good! Really satisfying and wonderful for my cold. Michael was home that day from school, because he also was not feeling well, and he tried some, and he also really enjoyed it! 

So yay! When you get a thumbs up from the resident teenage ominvore, that’s a winning recipe.

Image credit: Brilynn Ferguson

Famous Lasagne Soup 

(Recipe courtesy of Liv B’s Vegan on a Budget by Olivia Biermann © 2019 www.robertrose.ca Reprinted with permission. Available where books are sold.)

Ingredients

  • 1 tbsp (15 mL) olive oil
  • 1/2 onion, finely chopped
  • 1 bell pepper, chopped
  • 1 cup (250 mL) finely chopped mushrooms
  • 21/2 cups (625 mL) Marinara Sauce (page 12) or store-bought
  • 31/2 cups (875 mL) vegetable broth
  • 1/2 cup (125 mL) dried brown lentils
  • 8 lasagna noodles, broken into pieces
  • 1 cup (250 mL) baby spinach
  • 1 batch Vegan Ricotta (page 20) or
  • 1/2 cup (125 mL) vegan cheese shreds
  • Chopped fresh flat-leaf (Italian) parsley (optional)
  • Freshly ground black pepper (optional)

Method

  1. Heat a large pot over medium heat. Add the oil, onion, bell pepper and mushrooms; cook for about 5 minutes, stirring frequently, until the onion is translucent.
  2. Add the marinara sauce, vegetable broth, lentils and lasagna noodles; stir to combine. Reduce the heat and simmer for about 25 minutes, stirring frequently, until the lentils and noodles are tender.
  1. Add the spinach and stir to combine. Ladle into 4 bowls and top each with a spoonful of ricotta or vegan cheese shreds. Garnish with fresh parsley and freshly ground black pepper, if desired.

 

 

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