Oyster Mushroom Vegan Crab Cakes are one of my favorite alternative dishes. Seasoned with old bay and other classic ingredients, these crabless cakes remind me that plant-based dishes don’t have to lack flavor or be boring. It’s perfect as a side dish or between a freshly toasted buttered bun. No matter which way you pick, this dish is a must try!
Growing up in an Italian family, I learned at a young age that tiramisu was the dessert of the gods (OK, that might be a little extreme – but it’s pretty darn heavenly!). This traditional treat, which is layered with brandy-espresso-soaked ladyfinger biscuits, is topped with a custard mascarpone whipped cream. Finally, all this deliciousness is dusted with cocoa powder – trust me, it goes great with a cup of coffee! While the classic recipe calls for eggs and dairy, this plant-based version uses almond- and coconut-based ingredients so you certainly won’t miss out on any of the authentic, bold and delicious flavors. Are you ready to start? ‘Cause I am!
In a KitchenAid stand mixer, cream together the sugar and butter until fluffy, roughly 3-5 minutes on a high speed.
Slowly add the egg replacer you’ve mixed, the almond milk, and vanilla. Sift in the flour and pinch of salt. Mix until dough has formed.
Preheat oven to 350 degrees F.
In a delectoval pan, dispense roughly 3 Tbsp. of the batter evenly and bake for 15 minutes. When they are done baking, they should be springy to the touch.
Remove from the oven and allow to cool completely.
In a stand mixer, whisk together the coconut cream until medium peaks are formed. Slowly add the sugar and turn speed to high for 2-3 minutes.
Using a handheld immersion blender, combine all of the ingredients for the mascarpone and pulse until smooth. Add the whipped cream to the mascarpone and fold together.
Next, using a sauce pot, bring the almond milk and maple syrup to a slight boil. Sprinkle the cornstarch and whisk until custard thickens, roughly 2-3 minutes. Remove from heat, let cool and add the vanilla extract.
Pour the mascarpone whipped cream into the custard and fold together until smooth (don’t over mix or it will become grainy in texture).
In a bowl, mix together the brandy and espresso. Dip each lady finger into the espresso mixture.
Place 2 rows of 5 ladyfingers into a layer on a serving dish lined with plastic wrap.
Top with custard mixture and repeat previous step 2 more times with the ladyfingers. Spread remaining custard on top and dust with cocoa powder.
Chef’s tip: Instead of using brandy, you can use Baileys Almande Almondmilk Liqueur.
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