How do you follow up an international best-selling debut cookbook called Vegan in 7? With another fantastic vegan cookbook of course! Well, at least that’s what you do if you happen to be Rita Serano, vegan chef, cookbook author and plant-based instagram queen.
After the phenomenal success that was Vegan in 7, Rita decided not to rest on her laurels, but instead to write another cookbook - Vegan for Good - packed full of inspiring and delicious vegan recipes for longer, lazier weekends as well as busy, hectic weekdays. Seeing that I got my hands on Rita’s fab cookbook a little while ago, I thought I’d share my impressions of Vegan for Good and tell you how YOU can win a copy for keeps. Sound like a plan?
SO WHAT'S THE COOKBOOK LIKE...
Vegan for Good has a very similar design and feel to Vegan in 7; the book is fresh, bright, inviting and filled to the brim with uncomplicated and unpretentious vegan recipes. Many require very few ingredients, but Rita hasn’t been afraid to share dishes that feel more grown up and a little more adventurous than those in Vegan in 7. Having said that, most of the recipes rely mainly on easy to find ingredients and cupboard staples, including the recipe I’m sharing here on the blog with you today.
HIGHLIGHTS FROM THE COOKBOOK INCLUDE...
There were quite a few gems in the book that got me excited about cooking like no one’s business including savoury recipes such as the home-made cashew mozzarella, the peanut and sweet potato soup and the Japanese-style grilled aubergine. However it was the sweet recipes that made me super giddy. I mean, care for a banana and toffee parfait, a strawberry and a vanilla custard tart or some aquafaba chocolate mousse (which is part of the recipe I’m sharing with you today)? So yum, right?!
WHAT YOU NEED TO BE MINDFUL OF
Just like, Vegan in 7, not every recipe in the book has a photo, but please don't let that put you off. There are LOTS of visuals to get you inspired and with stunning photography by Clare Winfield, your eyes will be feasting on the countless drool-worthy food photos that are on offer.
WHAT YOU NEED TO DO TO WIN A COPY OF THE COOKBOOK
THIS COMPETITION IS NOW CLOSED! All you need to do for a chance to win is tell me: What’s the best dessert you’ve ever eaten? Please be quick with your answers, entry to this giveaway closes at midnight (Greenwich Time) on Friday, March 1st, 2019. The winner will be picked and notified within a week of the closing date.
Please note that this competition is open to UK residents only. Therefore, I'd be super grateful if you can be clear when you comment whether you live in the UK or not. And even if you don't, please still feel free to let me know what your favourite dessert is. I'd love to know. Good luck. THE WINNER IS SOLANGE! CONGRATULATIONS!
VEGAN BROWNIES WITH AQUAFABA CHOCOLATE FROSTING RECIPE
Pre-preparation: Ideally chill the aquafaba for about 30 minutes before using
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Cooling time: 20 minutes
Makes: 9 large brownies or 12 smaller brownie bites
INGREDIENTS FOR THE BROWNIES:
some coconut oil for greasing the baking tin
3tbs water + 1tbs ground flaxseeds
1 1/2 cup (190g) plain white flour
1 1/2 cups (300g) sugar
1/2 cup (40g) unsweetened cacao powder
1tsp baking powder
1/2 tsp salt
1 1/4 cup (300ml) unsweetened vegan milk (I used almond milk)
1/2 cup vegetable oil (I used rice bran oil)
2tbs vanilla extract
1/2 cup (85g) dark vegan chocolate, roughly chopped (I used 70% dark chocolate)
INGREDIENTS FOR THE VEGAN CHOCOLATE AQUAFABA FROSTING:
120ml aquafaba (liquid of one can of chickpeas)
2tbs maple syrup
120g vegan chocolate (I used 70% dark chocolate)
a good pinch of salt + extra to garnish
Ideally leave the aquafaba liquid to cill in the fridge for 30 minutes or more. It´s not essential, but will yield better result, quicker.
Pre-heat the oven to 175C /350F and oil a 20cm ( 8-inch) square baking pan with coconut oil. (You can also line it with grease-proof, non-stick baking paper if you prefer).
In a small bowl, mix the water and ground flaxseeds. Set aside.
In a large bowl, mix the dry brownie ingredients - the flour, sugar, cocoa powder, baking powder and salt with a wooden spoon until combined.
In a medium bowl, briefly mix the wet brownie ingredients - the milk, vegetable oil, vanilla and flaxseed mixture with a spoon. Next, add the wet ingredients to the dry ingredients and stir in the dark chocolate chunks until just combined. Pour the batter mixture into the prepared baking tin, place the tin in the oven and bake for 45 minutes or until done. Watch not to over-bake as you want the brownies to be moist.
Whilst the brownies are baking in the oven, prepare the frosting by pouring the aquafaba into a large bowl and with a stand mixer or electric hand-held mixer, beat until stiff and white peaks form (about 4-6 minutes. Add the maple syrup to the mixture and gently fold it in using a spoon.
Roughly chop the chocolate, add to a separate heatproof bowl and place over a pan of simmering water, ensuring that the water is not in contact with the base of the bowl. Add the vanilla powder and salt to the melting chocolate and mix through.
When the chocolate has melted, remove the bowl from the heat and leave to cool for a minute or so. Next, gently fold the cooled chocolate mixture into the whipped aquafaba using a spatula. Set aside until ready to use.
Once the brownies are done, allow them to cool for about 20-30 minutes. (Please don´t skip this step. The frosting will melt if used on warm brownies). Then evenly spread the aquafaba chocolate frosting over the brownies and sprinkle some salt on top. Enjoy!
Tip 1: For a nut-free version, please use rice or coconut milk.
Tip 2: For a gluten-free version please use gluten-free flour and ensure your baking powder is gluten-free too.