Today we combined recipes from two of our favorite food bloggers, Lazy Cat Kitchen and Jess Beautician. Both of these bloggers offer such inspiration for anyone adopting a plant based diet. When we saw the beautiful Vegan Chocolate Mousse Raspberry Tart, by Lazy Cat Kitchen, we could hardly wait to make it! We had heard about aquafaba and this was a good chance to try it. When the recipe asked for a “good quality raspberry jam”, we knew exactly which jam we would make – the chia jam from Jess Beautician! If you haven’t already, please check them out!
Vegan Chocolate Mousse Raspberry Tart
150 g / 1 cup dried dates, halved and pitted
140 g / 1 cup almonds
90 g / 1 cup rolled oats (GF certified if required)
3 tbsp cacao powder
¼ tsp fine sea salt
1 tbsp coconut oil, melted
125 g / 4.5 oz dark (70 % cacao) chocolate
90 ml / ¼ cup + 2 tbsp aquafaba / chickpea brine or from a tin
90 ml / ¼ cup + 2 tbsp coconut cream (separated from full-fat coconut milk)
¼ tsp hot chilli powder, adjust to taste (optional)
240 ml / 1 cup good quality raspberry jam
mini meringue kisses
Place pitted dates in a small bowl and cover with boiling water. Leave them for 10 minutes to soften.
Place almonds and oats in a food processor and grind them both into flour. If you don’t have a powerful food processor, you may want to grind them separately. Transfer ground almonds and oats to a large bowl. Add cacao and salt and mix well.
Squeeze excess moisture out of the dates and place them into the food processor. Process until you get a smooth, sticky mixture. Add them to the dry ingredients and knead by hand until you get a uniform dough.
Finally, add melted coconut oil.
Line a tart tin with a piece of baking paper and line the tin with the dough you’ve just made. Make sure you press it really well so that it’s compacted and holds together well. Pop into the freezer for 10 mins.
Chop your chocolate very finely (unless you are using chocolate chips) and place into a glass bowl together with coconut cream. Place over a water bath (on the lowest heat) and allow the chocolate and coconut cream to melt gently into each other. Do not stir until most of the chocolate has melted, then turn the hob off and allow the rest of the chocolate to melt under the residual heat. Gently mix the two together and add chilli powder at this stage (if using). Chocolate is a temperamental beast to work with, if it happens to seize (gets thick, oily and grainy), see NOTES below. Take the bowl with chocolate off the pot with hot water to allow the chocolate mixture to cool down.
Place room temperature aquafaba in a clean (that’s very important as any grease residue will prevent aquafaba from foaming) glass or metal bowl. Whip it until you achieve stiff peaks – you should be able to invert the bowl and the whipped aquafaba should not budge an inch, if it does it means that it hasn’t been whipped enough.
Make sure chocolate is lower than body temperature before mixing into aquafaba. Gently fold whipped aquafaba into the chocolate ganache – 2 tablespoons of aquafaba at a time.
Take the base out of the freezer and spread the jam on the bottom. Next pour the chocolate layer on top. Let the tin sit at room temperature for around 30 minutes and then pop it into the fridge overnight or for several hours (at least) to set.
Decorate and cut into slices. Store in the fridge and consume within 1-2 days.
The original recipe called for Blueberries, but we used raspberries instead.
2 cups raspberry, defrosted from frozen
3 tbsp chia seeds
2 tbsp maple syrup
1 tbsp lemon juice
Make the Blueberry Chia Jam by placing the defrosted blueberries in a bowl, along with the chia seeds, maple syrup and lemon juice. Mash with a potato masher and ensure it is mixed well then put to the side to thicken for around 10 minutes.
For this Recipe Friday, we were inspired by this beautiful Spiral Vegetable Tart that we found on The Colorful Kitchen. Our version is slightly different, but it came out just as pretty! Savory tarts are so yummy and can be changed up a bit with any of the vegetables in season. This one would make a perfect appetizer on Thanksgiving.
Spiral Vegetable Tart
Phyllo Dough – the original recipe calls for spelt dough, but we changed it to phyllo dough because we love how flaky and easy phyllo dough is to work with!
1/2 C pumpkin puree
1 medium eggplant
cabbage leaves (about 1/4 cabbage)
2 C spinach
2 Tbs olive oil
salt, pepper, garlic to taste
Preheat oven to 375 degrees. Grease a pie dish.
Use a mandolin slicer (or vegetable peeler) to slice thin strips of eggplant and carrot. Slice pieces of cabbage leaves to match the size of the strips. Mix sliced veggies in bowl with oil and seasoning
Open a box of phyllo dough and take a phyllo sheet and place it into the tart pan. Fold up the sides of the dough. No worries if it rips, you can patch it up and no one will ever know!
Spread pumpkin puree evenly over dough.
To begin the spiral, roll strips of carrots together and place in the center of the tart. Layer strips of eggplant, cabbage, carrots and greens around the center, until the entire pie is filled in. Drizzle olive oil over everything and sprinkle with salt and pepper.
Bake for 45 minutes. Check on the crust about halfway and if the crust is looking toasty, cover just the crust with foil so it doesn’t burn.
Serve warm, with balsamic vinegar drizzled on top.
Some tips on assembling the tart:
Put a little pumpkin puree on the carrots to get them to stick.
Don’t worry about making the spinach pretty or uniform because the next layer hugs it back in.
If you need to take a break while assembling (to take care of a baby or to answer the phone) just put it back in the fridge to keep the dough chilled.
For those of you who are not vegan, it would be super yummy with goat cheese dolloped on top.
Credits: Author: Jill Uechi // Recipe and Photography: Katelyn Guerrero
Clean Eating has been our theme this year and now that our Spring Detox is over, we have more tips to guide you and help you feed your body with fresh, sustainable, plant based foods. Our belief is that beauty starts from within and nourishing and protecting your skin begins with the foods that you put in your body.
That said, we don’t expect you to lead a life without indulgences. Life is about balance and while we encourage you to choose whole, organic, foods as much as possible, we expect that you will treat yourself on occasion too.
Here are some tips to follow after your detox:
Continue to eat organic, whole foods and avoid processed food. – Try to set a goal for yourself, such as eating 80% whole foods. We think of it as making 8 out of the 10 items on your plate whole food based.
Keep drinking water to keep toxins flushing out of your system. – We love adding lemon for the many benefits not to mention yummy flavor!
Stimulate your natural detoxification system with daily exercise. – Even if you just make time in your day for 15-30 minutes, your body will thank you!
Drink an alkalizing smoothie everyday! – We love to start our days with an alkalizing smoothie. All those veggies and fruits you’ve been eating have changed your body to have a healthy alkaline environment that is less susceptible to disease and aging! A double whammy!!