The classic sandwich, recreated.
Note: You’ll need to make a batch of coconut bacon, which takes just minutes and is a snap to do!
- 8 slices of your favorite sandwich bread (toasted or not, your call)
- Vegan mayo (I use Just For All brand)
- 2 cups of coconut bacon
- 1 large, ripe tomato
- Lettuce, spinach, arugula, or your favorite greens
- Spread every slice of bread with a generous amount of vegan mayo.
- Top the mayo with about ½ cup of the coconut bacon per sandwich.
- Add tomato slices and greens. Close up each sandwich, cut each in half with a serrated knife, and serve immediately.
Try to get this irresistible stuff into a tofu scramble or a classic (coconut) BLT before you eat it all…
- 2 cups unsweetened coconut flakes (not sweetened coconut and not shredded coconut!)
- 1 tablespoon grape seed oil or vegetable oil (optional but recommended)
- 2 tablespoons tamari
- 1 tablespoon + 1 teaspoon pure maple syrup
- 1½ teaspoon hickory liquid smoke
- 1 teaspoon smoked paprika
- ¼ teaspoon black pepper
- Pinch of salt, to taste (if your tamari is not low-sodium, start out easy here; you can always add but you can't take away!)
- Preheat oven to 325 degrees and line a baking sheet with parchment paper.
- Put all ingredients in a bowl and stir together, making sure to thoroughly coat coconut flakes.
- Transfer coconut mixture to baking sheet and spread out evenly in one layer over tray.
- Bake for 6 minutes, then remove pan. Using a spoon, toss the flakes around, spread them back out on tray, and bake another 6 minutes. Be careful not to burn—it can happen very fast!
- Remove tray from oven and allow to sit for 10 minutes so that coconut can continue to crisp up. I usually taste it while it's cooling and add more salt if needed. Enjoy as a snack, use in salads or tofu scrambles, or make a classic BLT sandwich (see Notes section).
Coconut bacon can be stored in an airtight container at room temperature for at least a week, but it will tend to get less crisp (and more chewy) as it sits, so I recommend making it just ahead of time when you want to use it for something specific like a salad or a BLT.
How do you make light and fluffy dark chocolate mousse without eggs or heavy cream? Aquafaba!
Note: Aquafaba is the viscous liquid in which chickpeas are cooked. America’s Test Kitchen has written a great explainer—check it out here. Just as it does with egg whites, cream of tartar acts as a stabilizing ingredient that improves the structure of whipped aquafaba, so don’t omit it!
Hint: Check out my recipe for savory roasted chickpeas, and get on that when you’re finished making the mousse!
Aquafaba Dark Chocolate Mousse
- 5 ounces vegan dark chocolate, coarsely chopped OR vegan semisweet chocolate chips
- 4 very full tablespoons macadamia nut milk (or almond milk)
- ¼ teaspoon pure vanilla extract
- 3 ounces aquafaba from can of no- or low-sodium chickpeas, at room temperature (simply drain the chickpeas using a fine mesh strainer and hang onto them for another recipe)
- ¼ teaspoon cream of tartar (do not omit; see Notes!)
- 2 tablespoons plus 1½ teaspoons vegan sugar
(I use Florida Crystals)
- Garnish (berries, mint leaves, coconut, chocolate shavings, etc.) of your choice (optional)
- Using a double boiler, warm the chocolate until it’s soft. (If you don’t have a double boiler, make one: Fill a medium saucepan with a few inches of water and place it over medium–low heat. Place the chocolate in a bowl that fits over the opening of the saucepan.)
- In a small bowl, combine the macadamia nut milk (or almond milk) with the vanilla extract and warm.
- Once the chocolate is soft, whisk in the warmed milk-and-vanilla mixture until well incorporated. Remove from the heat and let stand.
- Place the aquafaba in the bowl of a stand mixer or hand-held electric mixer. Sprinkle in the cream of tartar. Using a whisk attachment, start on a low speed until the aquafaba begins to get frothy, then increase to high speed. With the motor running, gradually add the sugar—this should take about 4–6 minutes, so have patience!—to form a glossy meringue with firm peaks.
- Use a flexible spatula to gently fold half of the aquafaba meringue into the cooled chocolate mixture. Once the meringue is almost fully incorporated, fold in the remaining meringue until just combined.
- Divide among the individual ramekins, smoothing the tops. Cover with plastic wrap, avoiding direct contact with the mousse, and refrigerate for an hour (or overnight).
- Uncover and garnish each ramekin with whatever you like (or skip this part), and serve immediately.
Aquafaba is the viscous liquid in which chickpeas are cooked. Just as it does with egg whites, cream of tartar acts as a stabilizing ingredient that improves the structure of whipped aquafaba, so don't omit it!
So easy to make and so incredibly addictive. Enjoy them hot out of the oven or as a snack the next day.
Tip: Don’t discard the aquafaba (that’s the viscous water the chickpeas are cooked in)! It can be beaten just like egg whites and used to make meringues and other baked goods—check out my recipe for aquafaba dark chocolate mousse! Aquafaba can be stored in an airtight container in the refrigerator for a few days if you’re not ready to use it yet, but is best made into meringue when it’s at room temperature.
Savory Roasted Chickpeas
- Two 15½-ounce cans chickpeas, rinsed and drained (Important: See Notes section! If you want to use the aquafaba for baking, use no- or low-sodium cans of chickpeas)
- ½ teaspoon dried rosemary, slightly crushed (you can use a mortar and pestle to do this, but I just put the rosemary on a cutting board and use the bottom of a drinking glass to crush it down a bit)
- ½ teaspoon paprika (or smoked paprika if you prefer)
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil (if you're watching your oil intake, you can get away with 1 tablespoon)
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Put the rinsed and drained chickpeas in a large bowl. Pour olive oil over chickpeas and toss with a wooden spoon to coat.
- In a small bowl, stir rosemary, paprika, coriander, cumin, and cayenne pepper (if using) together. Sprinkle spice mixture over chickpeas and toss to coat evenly.
- Spread the chickpeas in a single layer on rimmed baking sheet lined with parchment paper. Sprinkle with salt and pepper to taste.
- Roast until chickpeas are crispy and golden on the outside, about 30 minutes, stirring halfway through.
- Remove chickpeas from the oven and allow them to cool just enough that you can use your fingers to eat them. They're amazing when they're warm! Alternatively, allow to cool completely and transfer to an airtight container. Store at room temperature and grab them when you need a quick snack.
Aquafaba is the viscous water that chickpeas are cooked in. It can be beaten with a stand or hand mixer just like egg whites and used to make meringues and other baked goods. If you want to use it this way, I recommend using a can of no- or low-sodium chickpeas for this recipe, otherwise your aquafaba will have a much higher sodium content and may require more sugar for baking. Aquafaba can be stored in an airtight container in the refrigerator for a few days if you're not ready to use it yet.
This is going to be your new go-to peach dessert. Promise. (Adapted from Amanda Hesser’s Peach Tart recipe.)
Note: This peach tart only has a hint of coconut, most notable in the crust. If you’re not a coconut fan, you can substitute vegetable or canola oil for the coconut oil and omit the shredded coconut from the topping.
Coconut Peach Tart
- 1½ cups plus 2 tablespoons all-purpose flour
- ¾ teaspoon salt
- ¾ cup plus 1 teaspoon turbinado cane sugar (I use Sugar In The Raw)
- 3 tablespoons shredded unsweetened coconut plus more for garnish
- ¼ cup canola oil
- ¼ cup coconut oil
- 2 tablespoons soy milk
- ½ teaspoon vanilla extract
- 2 tablespoons plant-based butter (I use Earth Balance)
- 3–5 small ripe peaches, pitted and thickly sliced (about ½-inch wide). Note: I don't peel the peaches. You can if you want to, but I don't think it's necessary since the skins soften so much that you can't tell you're eating them and the color makes for a pretty tart.
- In a mixing bowl, stir 1½ cups flour, ½ teaspoon salt, 1 teaspoon sugar, and 3 tablespoons coconut together.
- In a small bowl, whisk together the canola oil, coconut oil, soy milk, and vanilla extract. Pour liquid mixture into the flour mixture and mix gently with a fork, just enough to make flour mixture wet. Do not overwork the mixture or crust will be tough.
- Transfer the dough to a tart pan (I use a 9-inch, but you can use up to an 11-inch). Pat out the dough so it covers the bottom of the pan, making sure to push the dough up the sides to meet the edge. It should be about ⅛-inch thick all around. Set aside.
- Preheat oven to 425 degrees.
- In a bowl, combine ¾ cup sugar, 2 tablespoons flour, ¼ teaspoon salt, and the plant-based butter. (Overly juicy peaches? Add 1 tablespoon of additional flour.)
- Using your fingers, pinch the plant-based butter into the dry ingredients until crumbly. Do this quickly so the mixture stays crumbly and the heat from your hands doesn’t melt the butter.
- Starting on the outside, arrange the peach slices overlapping each other in a concentric circle over the pastry you've pressed into the tart pan; make sure the peaches are snug. Sprinkle the entire crumble mixture on top; it will mostly cover the peaches.
- Bake for 35 to 45 minutes, until thick bubbles begin enveloping the fruit and the crust is lightly browned.
- Cool on a rack, resisting the urge to cut it immediately; the filling needs time to set! Garnish with a little shredded coconut. Serve warm or room temperature with coconut whipped cream or coconut-milk ice cream.