Rustic Apple Galette
Make a buttery, flaky, apple galette tonight!
Author: thefriendlyepicurean
Chickpea Burgers
These Chickpea Burger patties are free of the top eight allergens: milk, eggs, peanuts, tree nuts, soy, fish, shellfish, and wheat.
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Vegan Crème Brûlée
Whether you are celebrating Valentine’s Day or “Galentine’s” Day with friends, crème brûlée is the perfect dessert. The crunchy, caramelized sugar coating is always impressive when you make it at home. All you need is a culinary blowtorch. You don’t need to be a serious cook to own one, I promise! Mine is available on Amazon.com and I love it. The torch is by Joe Chef and it’s super easy to use right out of the box. It’s top rated by several other well known cooking bloggers and really versatile. I used it to make vegan s’mores at home. It’s also great for toasting bread crumbs and blistering shishito peppers. You can find it here.
The vegan version of crème brûlée tastes like brûléed vanilla custard. The agar agar (vegan gelatin powder) gives it a great texture without eggs. Arrowroot is a gluten free thickener. The color is from turmeric powder which can help decrease inflammation. I really enjoyed this 7 ingredient, delicious, vegan dessert! I added some edible pansies and fresh berries on top to make it colorful. If you make it, let me know how it turns out by taking a picture and tagging @thefriendlyepicurean on social media! And don’t forget to watch my TikTok video below for a visual on how to brûlée. Happy Valentine’s Day!
Vegan Crème Brûlée
Ingredients
- 1/4 cup almond milk
- 1/2 tsp agar agar powder
- 1 (13oz) can full fat coconut milk
- 2 tbs organic granulated sugar plus 3 tsps for bruleeing before serving
- 2 tbs arrowroot powder
- 1 tsp vanilla extract
- 1/4 tsp turmeric powder
- toppings (optional): fresh berries, edible flowers
- Equipment needed: culinary blowtorch
Directions
In a small bowl, whisk together agar agar powder and almond milk. Heat coconut milk on low-medium heat in a medium sized saucepan. Stir in arrow root powder, turmeric, and 2 tbs sugar. Once dissolved stir in agar agar mixture. Bring to a low boil for 2-3 minutes until mixture thickens. Pour into ramekins or crème brûlée dishes and refrigerate for 2 hours. Brûlée just before serving: sprinkle one tsp of sugar on top of each crème brûlée. Using a culinary blowtorch, heat sugar evenly until golden brown. Top with berries. See video for demonstration.Recipe adapted from: https://biancazapatka.com/en/vegan-creme-brulee/
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Korean BBQ Tofu Skewers
An easy vegan appetizer using Kevin’s Natural Foods Korean BBQ sauce.
