If you are looking for a zero-fuss dessert for a dinner party, look no further. You can whip this up in the morning or the night before. That gives you one less thing to think about while you are entertaining your guests. If you can boil water, you can make this. You don’t even need a bowl and spoon. All the magic happens in the blender. Bonus! I recently figured out how to make this vegan using aquafaba. So, now my vegan friends can get in on the action.
The saga continues. I previously posted about my experiments in making a vegan dulce de leche. I made a version using dates and cashew milk. It was good, but it didn’t quite hit the mark. I vowed to continue my experiments, for better or for worse. I tried my date dulce de leche recipe again, cooking it for a longer time. It didn’t improve. Don’t get me wrong, it’s delicious, but it just doesn’t have that caramelized goodness of a proper dulce de leche.
Okay, I’m a bit late on the macaron trend. They were the hot ticket item a few years ago. I’m sure many people have moved on to some other food obsession. Not me, I have been dying to challenge myself by making VEGAN macarons. This experiment in alternative baking is inspired by aquafaba, that magical bean water drained from a can of chickpeas. That stuff makes an unbelievable egg-replacer. Seriously, it is mind-blowing. You can learn more about it in the Vegan Meringue- Hits and Misses Facebook group. You’ve got to give yourself time to make these macarons. Don’t try to rush it and fit it all into one day. You need to prep the aquafaba and let it cool. You need to let the macarons rest before putting them in the oven and you need to chill them overnight. This is a two day commitment to fancy baking. I will admit, my first attempt was a disaster. I documented my mistakes on my instagram. The problem was not the recipe, it was the temperature …
I originally posted this raw vegan carrot cake recipe in January of 2015. Since then, it’s become one of my most popular recipes. I hated the original photos, so I made the cake again and took new photos. You can view the original photos at the end of the post. This post includes some affiliate links. I love carrot cake but I would be mad at you if you served it to me on my birthday. It’s perfectly fine for an afternoon tea, but on my birthday I want chocolate. Don’t even get me started on ice cream cakes. I have opinions.
After a long hiatus, I’m back in the kitchen. I temporarily lost my cooking mojo and I’ve been working to get it back. I had to spend some time thinking about what excites me. I occurred to met that I love experiments. There is something so fun about working with an unfamiliar ingredient and whipping it in to submission. In the case of this Vegan Pavlova, the whipping is literal. The food blog world has gone crazy for aquafaba. Aquafaba is the water you drain off of a can of chick peas. You can use it in place of egg-whites in recipes. It even whips up into stiff peaks and makes a meringue that is startlingly similar to eggs. Everyone who tasted these vegan pavlovas was shocked to hear they were made without eggs.
Last week, I decided to play around with some kanten (a.k.a. agar-agar). Kanten is made from algae and it is a great substitute for gelatin in many recipes. Kanten comes in several forms. I used the granulated form. You can also buy flakes or sticks of it. For my first experiment, I created this vegan chocolate panna cotta with cashew milk and it was a success! It set up very well and held it’s shape when removed from the mold. Cashew milk is very creamy, so this panna cotta has a richness to it without being heavy. Not that I have a problem with heavy desserts, but sometimes you want something a little lighter. This panna cotta has notes of cinnamon and vanilla because I use my own homemade cashew milk recipe.
Yesterday was a good day. The photography gods were smiling on me. There are some days when I can’t get a decent photo of my food to save my life. It’s usually a combination of my own impatience and less than ideal lighting. I had 3 desserts to photograph and I managed to get them all photographed in less than 2 hours. It’s a miracle!
Hey, remember the other day when I made this salad? Well, I had leftover vegetable noodles and peanut sauce so I decided to make some salad rolls. I’m always looking for ways to use up leftovers. That is why humans invented wraps, sandwiches, soups, stir-frys and smoothies. Okay, I’m taking liberties with culinary history here, but I never claimed to be a historian.
My bananas are all green. If you ask me, green bananas do not belong in a smoothie. So, this smoothie is banana-less. This is perfect for that mid-day chocolate craving. It also has a little hit of espresso to perk you up. I put a little coconut whipped cream and chocolate chips on top to make it pretty for the photo, but you don’t need to be so fancy.
I’ve been hoarding this recipe away for several weeks. I was waiting for a rainy day, a literal rainy day. The rainy season has come. In Vancouver, that season lasts 9 bazillion months. Boooooooo! My misfortune is your gain because when the weather is crappy, I head straight to the kitchen for comfort. Today’s cup of comfort comes in the form of drinking chocolate.