Serves 12 (makes 1 pie)
If you are new to the world of plant-based baking, you may hear the word “aquafaba” and wonder what it’s all about. Aquafaba is that liquid you find canned legumes, most commonly chickpeas, soaking in. It works wonders as an egg substitute in virtually any baked good recipe, especially when you need to create a frothy or foamy yummy substance. This pie has a light and fluffy topping that is perfectly torched, and a rich, tart-yet-sweet filling that is completely addictive. I promise you will come back not only for seconds, but for thirds and fourths!
recipe | Doug McNish
Author’s tip Everyone should get a kitchen torch because … using a blowtorch is awesome to create depth of flavor and caramelization in so many dishes.
30 minutes or overnight. Return bowl to stand mixer fitted with whisk attachment and add chickpea liquid and cream of tartar. Whisk on high speed for 3 to 4 minutes. Once peaks begin to form, add vanilla, then add sugar in slow, steady stream. Continue to whisk meringue until firm peaks form.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
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