Tag Archive for vegan recipes

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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Vegan Matcha Meringues #aquafaba

So… this Aquafaba stuff.

You’d think that I’d completed experimenting with it while I was writing my cookbook, but it turns out I’m still discovering new ways to use it.

I did quite a bit of experimenting with concentrating AF while researching the book. I found that concentrating it down by boiling it on top of the stove created a more stable product for doing things like macarons and souffles.

Vegan Matcha Meringues Aquafaba

For the book, I primarily used the French Meringue method for creating the aquafaba meringe. Simply put, you beat the aquafaba together with a little sugar and a stabilizer, usually cream of tartar.

There is also an Italian Meringue method, which I used for creating marshmallows. This process includes creating a simple syrup and then beating it into the already-whipped aquafaba meringue.

Finally, there is a Swiss Meringue method, which is what this recipe uses. You place the aquafaba and some sugar over top of a double boiler, and cook it until the aquafaba is thick and syrupy. Then you beat it in the mixer to make a meringue.

The quality of meringue is much more stable, similar to concentrating the AF. I may actually try making macarons with this method, just for fun.

For more recipes featuring aquafaba, check out my new cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water).

These meringues are light and airy on the inside, but they will hold their shape when piped (this has not always been the case, I had an epic failure of this recipe prior to discovering this technique).

Matcha adds and earthiness to and a delicate green hue to these delicate cookies.

Aquafaba Vegan Matcha Meringues

Vegan Matcha Meringues

(recipe adapted from Martha Stewart)

Ingredients

  • 3 tbsp aquafaba
  • 1/3 cup granulated sugar
  • Pinch coarse salt
  • 1 tbsp icing sugar
  • 1/2-1 tablespoon matcha (depending on how strong you like it)

Method:

  1. Place aquafaba, granulated sugar, and salt in a heatproof bowl overtop a pot with a few inches of barely simmering water, Whisk until sugar is dissolved and the mixture is frothy and opaque, 1 to 2 minutes.
  2. Place the aquafaba-sugar mixture in the bowl of your stand mixer and beat on high until stiff, glossy peaks form, about 3-5 minutes.
  3. Place confectioners’ sugar and matcha in a small sieve; sift over aquafaba mixture and gently fold in with a rubber spatula.
  4. Carefully scoop the meringue into a pastry bag fitted with a large star tip. Pipe individual “kisses” onto parchment-lined baking sheets.
  5. Bake for 2 hours in a preheated 175 degree oven, rotating the pans halfway through.
  6. Remove from oven, and allow to cool for several hours on the baking sheets before serving.

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