Tag Archive for vegan

Vegan Peanut Butter Mousse #Aquafaba

Bean juice! It never fails to amaze me.

Yup, even after writing an entire cookbook about it, every single time I whip some up in my stand mixer, it still feels like a miracle that I can make meringue with a waste product.

Okay! So today’s recipe is a riff on the very first aquafaba recipe I ever made, and for many people, it’s their gateway drug to the aquafaba universe.

Mousse.

Vegan Peanut Butter Mousse Aquafaba

I normally make this with melted dark chocolate, and it rocks. But if there’s one thing I love almost as much as dark chocolate, it’s peanut butter. Even better when they are together.

I recently got this powdered peanut butter. I’d been reading about this product for a while, and I was curious about it, and how it worked. Lots of folks in the paleo community are loving it, because it can act as a kind of flour sub, but it also adds protein. I’m simply for anything that tastes like peanut butter.

So I’ve been using it the last couple of weeks in my smoothies (yassss!), but I thought I’d try it in some other things as well. Would it work when added to mousse?

Oh yeah it does!

Vegan Peanut Butter Mousse

Ingredients

  • 1/3 cup aquafaba
  • 1/4 cup organic sugar
  • 1/4 tsp cream of tartar or 1/16 tsp of xanthium gum
  • 1/4 cup peanut butter powder (I’m using PB & Me)

Method

  1. Add the aquafaba to the bowl of your stand mixer and attach the whip. Add the cream of tartar or xanthium, and begin to whip at low speed for 2 minutes. Increase speed to medium and whip for 2 minutes more. Slowly add the sugar in a stream while whipping, and then turn the speed on high for 2 minutes. Check the mousse at this point, you should have nice stiff peaks. If not, whip it a little longer on high. Remove the bowl from the mixer.
  2. Sift the peanut butter powder into the mousse. Carefully fold it in using a spatula. Spoon into glasses, then allow to set up in the refrigerator for at least a couple of hours. Best if eaten fairly quickly–the mousse will start to deflate after a day or so.

February-March Aquafaba Roundup

What’s new in the world of Aquafaba? Lots!

The word Aquafaba has officially been added to the dictionary! Yep, it’s true–Miriam-Webster now lists our favourite vegan egg sub in its hallowed pages. I feel like we’ve really made it now.

I’ve been loving using AF in my cocktails as an egg sub in sours for some time now. I did a side-by-side taste test on a bourbon sour and the results were impressive. I also used it along with some shrubs I recently got my hands on, and the results were quite tasty. I’m not the only one incorporating bean juice into cocktails. Check out the Ramos Gin Fizz, and “The Viceroy Revised” from a bar in Kansas City.

Aquafaba is, of course, excellent at desserts.

How would you feel about a Black Forest Vegan Chocolate Cherry Cake?? It’s a mouthful! Both to say and to eat. Yum!

These delicate Vanilla Raspberry Sandwich Cookies would be the perfect thing to serve at a spring brunch or a tea, don’t you think?

This decadent chocolate sheet cake brings back so many childhood memories! It looks super simple to make and would be perfect for any weeknight dessert.

Aquafaba is also getting more and more into the mainstream, as we begin to see products manufactured using bean juice. There’s an Aquafaba Butter, Powdered Aquafaba (I’m getting some soon, will report back) and even power bars made with aquafaba!

 

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