Keeping with our vegan theme, namelymarly.com provides the perfect crust and filling recipes so you can top your pie with your newfound aquafaba meringue. See your June issue of What’s Up? Magazine for this no cholesterol recipe! Craving cookies? Try the yummy chocolate chip recipe below from vedgedout.com!
Recipe for Meringue Here
Pour 1 1/2 cups flour, salt, and sugar into a food processor and pulse until combined, about 2 seconds.
brbrAdd vegan butter and process until just combined. Add the shortening slices and pulse until dough collects in clumps, about 15 seconds.
brbrAdd remaining cup of flour and pulse until mixture is evenly distributed (4 to 6 quick pulses). Empty mixture into a medium bowl.
brbrSprinkle cold vodka over dough and stir until combined. Add water, 1 tablespoon at a time until dough is slightly tacky and sticks together.
brbrDivide dough into two even balls and flatten each into a 4-inch disk. Wrap each in plastic wrap and refrigerate at least 30 minutes.
brbrHeat your oven to 350F.
brbrRoll one of the dough disks out to about 1/8" thickness and place in a 9" pie pan. Crimp the edges of the pie crust and use a fork to prick the bottom of the crust several times. Bake the crust 10-12 minutes until golden brown. Remove from oven and set aside to cool.
brbrPrepare the Chocolate Custard.
brbrIn a saucepan combine the sugar, cocoa powder, cornstarch, and salt. Stir with a whisk to combine.br
brTurn on the heat to medium-high and add the plant-based milk. Stir occasionally, to make sure the custard doesn't burn. Bring this to a boil and then reduce heat to medium and simmer for a minute or two until you have a thick mixture in the pan. Remove from heat.br
brPlace the tofu in a food processor and pulse until smooth. Add the chocolate mixture from the saucepan and pulse it all together until a smooth consistency is reached.
brbrSpoon the chocolate custard into your prepared pie crust. Top with meringue, ensuring that you create a seal with the crust and create wispy dollops of meringue across the top of the pie (these wispy parts will brown more quickly and create a beautiful, artistic look to your meringue). See June’s issue of What’s Up? magazine for the Marly’s fab meringue recipe and top your pie.br
brPlace in your heated oven and bake for 15-20 minutes until the meringue just begins to brown. Turn your heat to 375 and cook for another 5-10 minutes until the meringue has golden edges.br
brRemove from the oven and cool for about an hour. Refrigerate for one to two hours before serving.br
br(Recipe & photo courtesy of Somer McCowan of vedgedout.com)br
brbrPreheat the oven to 350 degrees F. In a mixing bowl, (or in your stand mixer) Cream the butter and the sugars with an electric beater. Add the baking powder, baking soda, salt, vanilla and chickpea brine. Beat to combine.
brbrAdd the flour and beat until well mixed. If the cookie dough seems too wet, add an additional tablespoon or two of flour and mix till combined. Fold in chocolate chips.
brbrSpoon rounded tablespoons onto a baking sheet. Bake for 10-12 minutes or until golden. Let cool on baking sheet for 1-2 minutes. Transfer to cooling rack to cool for several minutes more. Store in an airtight container for up to five days. Makes about 24 cookies.
Vegan Chocolate Meringue Pie
Pie Crust
- br2 ½ cups unbleached all-purpose flour
- br1 teaspoon salt
- br2 tablespoons sugar
- br8 tablespoons (1 stick) vegan butter, cut into slices
- br4 tablespoons vegetable shortening, cut into pieces
- br¼ cup cold vodka
- br¼ cup cold water
Chocolate Custard
- br¾ cup sugar
- br½ cup cocoa powder
- br¼ cup cornstarch
- br½ teaspoon salt
- br1½ cup vanilla flavored plant-based milk
- br1 cup extra firm silken tofu (or one small package)
Recipe for Meringue Here
Pour 1 1/2 cups flour, salt, and sugar into a food processor and pulse until combined, about 2 seconds.
brbrAdd vegan butter and process until just combined. Add the shortening slices and pulse until dough collects in clumps, about 15 seconds.
brbrAdd remaining cup of flour and pulse until mixture is evenly distributed (4 to 6 quick pulses). Empty mixture into a medium bowl.
brbrSprinkle cold vodka over dough and stir until combined. Add water, 1 tablespoon at a time until dough is slightly tacky and sticks together.
brbrDivide dough into two even balls and flatten each into a 4-inch disk. Wrap each in plastic wrap and refrigerate at least 30 minutes.
brbrHeat your oven to 350F.
brbrRoll one of the dough disks out to about 1/8" thickness and place in a 9" pie pan. Crimp the edges of the pie crust and use a fork to prick the bottom of the crust several times. Bake the crust 10-12 minutes until golden brown. Remove from oven and set aside to cool.
brbrPrepare the Chocolate Custard.
brbrIn a saucepan combine the sugar, cocoa powder, cornstarch, and salt. Stir with a whisk to combine.br
brTurn on the heat to medium-high and add the plant-based milk. Stir occasionally, to make sure the custard doesn't burn. Bring this to a boil and then reduce heat to medium and simmer for a minute or two until you have a thick mixture in the pan. Remove from heat.br
brPlace the tofu in a food processor and pulse until smooth. Add the chocolate mixture from the saucepan and pulse it all together until a smooth consistency is reached.
brbrSpoon the chocolate custard into your prepared pie crust. Top with meringue, ensuring that you create a seal with the crust and create wispy dollops of meringue across the top of the pie (these wispy parts will brown more quickly and create a beautiful, artistic look to your meringue). See June’s issue of What’s Up? magazine for the Marly’s fab meringue recipe and top your pie.br
brPlace in your heated oven and bake for 15-20 minutes until the meringue just begins to brown. Turn your heat to 375 and cook for another 5-10 minutes until the meringue has golden edges.br
brRemove from the oven and cool for about an hour. Refrigerate for one to two hours before serving.br
Best Ever Vegan Chocolate Chip Cookies
- br1/2 cup vegan butter at room temperature (Earth Balance buttery sticks or homemade)
- br1/2 cup packed organic brown sugar
- br1/4 cup organic unrefined granulated sugar
- br1/2 teaspoon baking powder
- br1/2 teaspoon baking soda
- br1/4 teaspoon sea salt
- br1 teaspoon vanilla extract
- br3 tablespoons chickpea brine (from a can of chickpeas, or the liquid from any other can of white beans)
- br1 cup plus 2 tablespoons organic all purpose unbleached flour (or whole wheat pastry flour, for GF use all purpose flour GF flour plus 1 teaspoon xanthan gum)
- br1 to 1 1/2 cups vegan chocolate chips.
brbrPreheat the oven to 350 degrees F. In a mixing bowl, (or in your stand mixer) Cream the butter and the sugars with an electric beater. Add the baking powder, baking soda, salt, vanilla and chickpea brine. Beat to combine.
brbrAdd the flour and beat until well mixed. If the cookie dough seems too wet, add an additional tablespoon or two of flour and mix till combined. Fold in chocolate chips.
brbrSpoon rounded tablespoons onto a baking sheet. Bake for 10-12 minutes or until golden. Let cool on baking sheet for 1-2 minutes. Transfer to cooling rack to cool for several minutes more. Store in an airtight container for up to five days. Makes about 24 cookies.
