Overnight Baked Berry Banana French Toast
Apricot and Almond Pasta Salad
Crunchy Chicken or Chickpea Salad
Vegan Raspberry Mousse
8.5 oz fresh or frozen raspberries, plus more to decorate (thawed if frozen)
1/4 cup maple syrup
1 tsp vanilla extract
¾ cup coconut cream (separated from a can of full fat coconut milk, no gums or thickeners)
1 tsp fresh lemon juice
1/3 cup aquafaba (the liquid from a can of chickpeas - trust us!)
Press your raspberries through a sieve to get rid of the seeds – you should end up with under a cup of raspberry puree. Whisk together raspberry puree, maple syrup, vanilla and coconut cream.
Place aquafaba in a clean (that’s very important as any grease residue will prevent the aquafaba from foaming) glass or metal bowl. Add a teaspoon of lemon juice. Whip it until you achieve stiff peaks – you should be able to invert the bowl and the whipped aquafaba should not budge an inch. If it does it means that it hasn’t been whipped enough.
Fold stiff aquafaba into the raspberry mixture gently and gradually (in batches 3-4 batches is fine) until the two are well incorporated. Use a slow folding motion so that you don’t knock too much air out when mixing. Pour the mixture between 4 small glasses and place them in the fridge for 8 hours (or overnight) for the mousse to set. Once set, decorate with fresh raspberries just before serving. Consume within 48 hours (best texture).
Yield: 4 servings