Best ‘We Can’t Believe They’re Vegan’ Desserts
May 25, 2016 02:00PM ● Published by Cate Reynolds
Vegan Chocolate Meringue Pie
- 2 ½ cups unbleached all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 8 tablespoons (1 stick) vegan butter, cut into slices
- 4 tablespoons vegetable shortening, cut into pieces
- ¼ cup cold vodka
- ¼ cup cold water
- ¾ cup sugar
- ½ cup cocoa powder
- ¼ cup cornstarch
- ½ teaspoon salt
- 1½ cup vanilla flavored plant-based milk
- 1 cup extra firm silken tofu (or one small package)
Pour 1 1/2 cups flour, salt, and sugar into a food processor and pulse until combined, about 2 seconds.
Add vegan butter and process until just combined. Add the shortening slices and pulse until dough collects in clumps, about 15 seconds.
Add remaining cup of flour and pulse until mixture is evenly distributed (4 to 6 quick pulses). Empty mixture into a medium bowl.
Sprinkle cold vodka over dough and stir until combined. Add water, 1 tablespoon at a time until dough is slightly tacky and sticks together.
Divide dough into two even balls and flatten each into a 4-inch disk. Wrap each in plastic wrap and refrigerate at least 30 minutes.
Heat your oven to 350F.
Roll one of the dough disks out to about 1/8" thickness and place in a 9" pie pan. Crimp the edges of the pie crust and use a fork to prick the bottom of the crust several times. Bake the crust 10-12 minutes until golden brown. Remove from oven and set aside to cool.
Prepare the Chocolate Custard.
In a saucepan combine the sugar, cocoa powder, cornstarch, and salt. Stir with a whisk to combine.
Turn on the heat to medium-high and add the plant-based milk. Stir occasionally, to make sure the custard doesn't burn. Bring this to a boil and then reduce heat to medium and simmer for a minute or two until you have a thick mixture in the pan. Remove from heat.
Place the tofu in a food processor and pulse until smooth. Add the chocolate mixture from the saucepan and pulse it all together until a smooth consistency is reached.
Spoon the chocolate custard into your prepared pie crust. Top with meringue, ensuring that you create a seal with the crust and create wispy dollops of meringue across the top of the pie (these wispy parts will brown more quickly and create a beautiful, artistic look to your meringue). See June’s issue of What’s Up? magazine for the Marly’s fab meringue recipe and top your pie.
Place in your heated oven and bake for 15-20 minutes until the meringue just begins to brown. Turn your heat to 375 and cook for another 5-10 minutes until the meringue has golden edges.
Remove from the oven and cool for about an hour. Refrigerate for one to two hours before serving.
Best Ever Vegan Chocolate Chip Cookies(Recipe & photo courtesy of Somer McCowan of vedgedout.com)
- 1/2 cup vegan butter at room temperature (Earth Balance buttery sticks or homemade)
- 1/2 cup packed organic brown sugar
- 1/4 cup organic unrefined granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 3 tablespoons chickpea brine (from a can of chickpeas, or the liquid from any other can of white beans)
- 1 cup plus 2 tablespoons organic all purpose unbleached flour (or whole wheat pastry flour, for GF use all purpose flour GF flour plus 1 teaspoon xanthan gum)
- 1 to 1 1/2 cups vegan chocolate chips.
Preheat the oven to 350 degrees F. In a mixing bowl, (or in your stand mixer) Cream the butter and the sugars with an electric beater. Add the baking powder, baking soda, salt, vanilla and chickpea brine. Beat to combine.
Add the flour and beat until well mixed. If the cookie dough seems too wet, add an additional tablespoon or two of flour and mix till combined. Fold in chocolate chips.
Spoon rounded tablespoons onto a baking sheet. Bake for 10-12 minutes or until golden. Let cool on baking sheet for 1-2 minutes. Transfer to cooling rack to cool for several minutes more. Store in an airtight container for up to five days. Makes about 24 cookies.