Wait, isn’t mousse all about egg whites? Turns out, aquafaba––the viscous liquid left over after cooking chickpeas––fluffs up pretty well, too. And no, it doesn’t make the mousse taste like chickpeas. Plus, you don’t need to worry about using unpasteurized eggs, and it’s vegan-friendly. To reduce the sugar content, skip the praline and simply toast the pecans.
[Q] Why is my aquafaba only whipping to soft peaks?
[A] Depending on your chickpeas, the aquafaba could whip to stiff peaks or quit at soft peaks with liquid below. If it doesn’t fully whip, scoop off the fluffiest foam on top and leave any liquid. The result will just be a more coconut-forward mousse.
[Q] What do I do if my whipped coconut cream coagulates and bubbles when I add the aquafaba?
[A] Don’t worry! It’s not a bad thing. The cream will just be heavier and more textured (again, not bad), so make sure you use it as the base layer of the mousse so as not to weigh down the ethereal pear mixture on top. If you just want the light-as-air pear mousse layer, you can skip the coconut milk entirely and fold all the aquafaba into the pear purée.
For pecan praline, preheat oven to 350 F (160 C).
Spread pecan halves on parchment-lined baking sheet and bake for 7 minutes, until toasted and aromatic.
In small saucepan, stir together sugar and water. Cover and bring just to a simmer over medium heat. Simmer, still covered, for 1 minute. Uncover and wipe down sides with damp pastry brush. Keep cooking, without stirring, until pale amber in colour, about 1 minute. With wooden spoon, stir in pecan pieces to coat. When caramel is medium amber (about 30 seconds), remove from heat and immediately spread onto parchment-lined baking sheet. Let praline cool, then break or chop into bite-sized pieces.
For pear mousse, preheat oven to 375 F (180 C).
In small baking dish, toss pears with water, cinnamon, and 1 Tbsp (15 mL) cane sugar. Roast for 15 minutes. Turn pears to recoat in cinnamon, then roast for 15 to 25 minutes more, until soft enough to mash. Blend pears and any remaining liquid with hand mixer or blender and press through sieve to a smooth purée. Transfer to medium bowl.
In large bowl, beat aquafaba, remaining 2 Tbsp (30 mL) sugar, and cream of tartar until stiff peaks form, up to 10 minutes. Fold half the foam into bowl of pear purée.
Scoop hardened cream off top of can of coconut milk (reserve liquid below for another use). Using same beaters, in large bowl, beat chilled coconut cream to soft peaks, about 5 minutes. Fold leftover whipped aquafaba into cream to lighten.
Divide pear mousse among serving dishes or parfait glasses to fill halfway. Add whipped coconut cream mixture on top, followed by pieces of pecan praline.
Whether serving for breakfast or after a hard workout, this “I-can’t-believe-it-has-greens” frosty smoothie hits all the nutritional and flavour high points. Yes, it does taste like dessert in a glass. If your dates are dry or stiff, it’s recommended to soak them in warm water for a few minutes before blending. If you want to go big on protein, you can blend in some of your favourite protein powder.
When temperatures begin to climb, it’s good to know that soup need not be off the menu. Just serve it cold for a refreshing way to beat the heat. This vibrant Thai-flavoured carrot soup is a feast for the eyes and a smart way to spoon up some brain-benefitting nutrition. The soup may thicken in the refrigerator, so thin with additional liquid if needed. During the cooler months, this soup can be served warm for cozy comfort.
These salmon cakes are adorable on their own, but the sweet-savoury blueberry sauce is what puts this weeknight-worthy meal over the top, so to speak. And in this age of rising food costs, it’s heartening to know that budget-friendly dishes like this one can be both nutritious and delicious. Consider serving with a side of roasted sweet potato or whole grain rice.
This lovely open-faced sandwich is at once earthy, bright, briny, and fruity. Combining garden-fresh carrots and raspberries not only provides a great flavour profile but also delivers a good dose of anti-inflammatory properties. Also, feel free to play around with the herbs in this recipe. Be inspired by the soft herbs growing in your garden to make this recipe your own. Herb appeal Culinary herbs can be generally categorized in one of two ways: hard or soft. Hard herbs are more durable plants with woody stalks and tough leaves and are generally added toward the beginning of a dish. Examples: rosemary, bay leaves, and thyme. Soft herbs are more delicate in texture and are generally added toward the end of cooking or as garnish. Examples: basil, parsley, dill, cilantro, and chives.