If someone were to ask me: what is lacking in the vegan food scene?
Over the past six years as a full-time vegan, I have definitely seen the vegan food scene grown in a more positive direction. Not too long ago, A&W released their Beyond Meat burger that is made from 100% plant-based protein. While there is an abundant amount of savoury delicious vegan options available to the public, I’ve noticed there’s not too much happening when it comes to desserts and even more so, is the lack of Latin American desserts, as most contain heaps of dairy.
On this week’s menu, I got the chance to recreate a vegan spiced Mexican flan torta (cake) from the badass creators of Smith & Daughters: A Cookbook (That Happens To Be Vegan). I come from a Latina American background so this was really sweet to make mainly because I’ve never encountered or met anyone in Calgary who makes vegan flan. There sure were high expectations to make a great impression on my lovely Nicaraguan parents, just kidding guys. They were just really hoping that it would taste good because, of course, they wanted a slice.
Let me tell you guys, this recipe was super EZ to make and best of all you probably have most of these ingredients in your home already. The only special ingredient that I had to leave my home for was for the agar powder. This stuff is what’s going to give your flan the perfect custardy consistency; something that you definitely want to have. The best part of this cooking experience was making the whole house smell incredibly good when infusing the soy milk with cinnamon, cloves, orange peels, and thyme.
One tip: if you don’t have caster sugar, you can use regular granulated sugar. Pop it into a food processor for a couple of seconds and you should be good to go.
If you want to try something new and be successful at the same time, be sure to give this recipe a shot. ¡Salud!
Making the infused leche.
Straining the infusion.
The secret ingredient: agar powder.
Getting that boil on.
The finished flan-tastic product.