vegan

Strawberry Shortcake with Whipped Aquafaba

karenwpullen Breakfast, Desserts, Recipes, Snacks, Dips, and Smoothies , , ,

Make biscuits without butter? Whipped topping without cream? Absolutely!

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Strawberry Shortcake with Whipped Aquafaba

Course: Breakfast, Dessert
Cuisine: Vegan
Servings: 0

Equipment

  • stand mixer

Ingredients

Biscuit

  • 1 ½ cups whole wheat pastry flour
  • ½ cup almond flour You can grind almonds in a food processor to flour consistency.
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 dash nutmeg
  • 1 teaspoon salt
  • 1 cup plant milk unsweetened
  • 1 tablespoon apple cider vinegar

Strawberries

  • 3 cups sliced strawberries
  • 2 tablespoons sugar

Whipped Aquafaba

  • 1/2 cup aquafaba Aquafaba is the liquid from a can of chickpeas. Look for low-salt.
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla
  • 1/2 cup confectioner's sugar Or to taste.

Instructions

Biscuit

  • Make sour milk by mixing the vinegar with the plant-based milk; let sit for a few minutes.
  • Preheat the oven to 450° F.
  • Mix all the dry ingredients together and add the soured milk.
  • Drop spoonfuls onto a baking sheet lined with parchment paper.
  • Bake for 11 minutes until browned.

Strawberries

  • Add the sugar to the strawberries and let sit so that they release some juice.

Whipped Aquafaba

  • Using a stand mixer, whip the aquafaba until it is foamy. The main reason for the stand mixer is that the liquid needs to be mixed for ten minutes.
  • Add the cream of tartar and whip another five minutes. It should be fluffy.
  • Add the vanilla. Continue to whip and add the sugar slowly.
  • Whip another 5 minutes. Ten minutes total seems like a long time but it is necessary in order to get the topping to stay fluffy.

Notes

To assemble, split a biscuit in half. On the bottom half, layer strawberries and whipped topping. Add the top half then more strawberries and topping.
The whipped aquafaba will stay foamy for perhaps an hour but eventually will lose its fluff.  It can be frozen, however.
This recipe makes a lot of whipped topping – at least 4 cups. So freezing some is a good option to have.
 

Lemon-Poppy Seed Pancakes with Blueberry Sauce

karenwpullen Breakfast, Main Dishes, Recipes , , ,

Delicious everyday or an elegant addition to a special brunch.

Prep Time10 minutes
Cook Time10 minutes
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Lemon Poppy Seed Pancakes with Blueberry Sauce

Course: Breakfast, Sauces and dressings, Snack
Servings: 0 pancakes

Ingredients

Lemon Poppy Seed Pancakes

  • 1 cup whole wheat pastry flour or white whole wheat flour
  • 1 flax egg 2 Tbs ground flax + 3 Tbs water
  • 1 cup almond milk or other plant milk
  • 1 teaspoon apple cider vinegar
  • 1/4 cup maple syrup
  • ½ teaspoon baking soda
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup unsweetened applesauce
  • 3 teaspoons lemon zest about the zest from one lemon
  • 1/4 teaspoon lemon extract for extra lemony flavory
  • ¼ cup lemon juice
  • ¼ cup poppy seeds

Blueberry Sauce

  • 4 cups blueberries frozen or fresh
  • ½ cup maple syrup
  • ¼ cup water
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice or 1/2 tsp lemon extract

Instructions

Pancakes

  • Make the flax egg by stirring the ground flax into the water. Let sit for a few minutes to make a gel.
  • In a medium bowl, make the buttermilk substitute by combining the apple cider vinegar and almond milk. Let sit for a few minutes.
  • In another bowl, combine all the dry ingredients (flour, baking soda, baking powder, and salt).
  • Add the maple syrup, flax egg, applesauce, and lemon juice to the almond milk mixture.
  • Add the wet ingredients to the dry ingredients and whisk until smooth and combined.
  • Stir in the poppy seed and lemon zest.
  • Heat a non-stick skillet or griddle to medium. Pour batter, about 1/4 cup at a time, and cook a few minutes on each side.

Blueberry Sauce

  • Combine blueberries, maple syrup, and lemon juice in a small saucepan over medium heat.
  • Whisk the cornstarch into the water. Add to the blueberries and bring to a boil, stirring.
  • Reduce heat and stir until thickened, about 3 minutes.

Notes

The blueberry sauce is excellent when added to yogurt, cheesecake, french toast, or ice cream.  Plant-based, of course!

Garbanzo-Spinach Stew

karenwpullen Main Dishes, Recipes, Soups and Stews , , ,

Chickpeas and spinach are ubiquitous ingredients for the plant-based–but this recipe is special. The flavors are on point and the chopped almonds add the perfect crunch. I like to serve it with a dollop of cashew sour cream, so I’ve included that recipe too.

Prep Time10 minutes
Cook Time20 minutes
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Spanish Chickpeas and Spinach

Course: Main Course
Cuisine: Spanish, Vegan
Servings: 0

Ingredients

Spanish Chickpeas and Spinach

  • 1 large bag spinach
  • ½ cup almonds chopped fine
  • 3 cloves garlic minced
  • 1 ½ teaspoons cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne
  • ½ teaspoon salt
  • 1 can chickpeas drained
  • 1 onion chopped
  • 1 bell pepper chopped
  • 1 cup tomato sauce

Cashew Sour Cream

  • 1 ½ cups raw cashews soaked
  • ¾ cup water
  • 2 tablespoons lemon juice fresh
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon salt

Instructions

Spanish Garbanzo Beans & Spinach

  • In a large non-stick skillet, cook the spinach with two tablespoons of water until just wilted. Transfer to a bowl.
  • Add the garlic to the skillet with a teaspoon of water. Sweat it for about five minutes over very low heat.
  • Add the almonds, spices, and salt. Stir and cook about three more minutes until the almonds are golden. Add to the spinach.
  • In the skillet, sauté the onion and pepper. Add chickpeas, tomato sauce, and ½ cup water. Simmer about ten minutes.
  • Add the almond mixture and wilted spinach to the chickpeas, and simmer another five minutes.
  • Taste and adjust seasonings, adding more cayenne if you like spicy.

Cashew Sour Cream

  • If you don't have a high-speed blender, place the cashews in a bowl, cover with water, and soak eight hours.
  • Drain the cashews. Place them in a high-speed blender. Add the water, lemon juice, vinegar, and salt. Blend until very smooth.

Notes

The sour cream recipe makes about two cups, and can be frozen.
Serve the Spanish garbanzos over rice.