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Monday, 23 November 2015
Tamari chickpeas, a picnic and more aquafaba experiments
Having never made this sort of recipe before vegan or not, I decided to trial them the previous day because I was going to a family meal in Geelong. They flopped. I wondered if they were affected by using almonds rather than pistachios or if the almond meal was not fine enough. However I suspect the main problem was rushing around trying to get ready to make pancakes and getting Sylvia ready for gymnastics while having an oven timer that is being unreliable. You can see in the above photo that they had potential. They tasted good but were not worth sandwiching together with passionfruit frosting as I had planned.
There was still some skill to bake them long enough that they weren't so sticky in the middle that they were impossible to get off the paper, and not bake them so long that they were going to break a tooth.
Cindy commented that they would made attractive garnishes on a fancy dessert. (Such as Faye's Mousse Your Own Adventure Cake that I enjoyed with chocolate cake in it.)
vegan mozzarella, I made a pizza to take along. It was very relaxing to sit in the Edinburgh Gardens with good food and good company. And there were so many delicious desserts that I didn't really mind that my attempt to mix Nigella and aquafaba had failed. Yet more experiments will follow.
You can read more about the picnic from fellow bloggers Faye at Veganopoulous and Where's the Beef.
More aquafaba in recipes on Green Gourmet Giraffe:
Chocolate banana swiss roll
Tahini stew with feta and dill dumplings
Adapted from Plant Powered Kitchen
2 x 400ml tins chickpeas, rinsed and drained (about 3 1/2 cups)
2 tbsp tamari
1 tbsp olive oil
1 tbsp freshly balsamic vinegar (I used plum)
1/4 tsp sea salt
1/4 tsp pure maple syrup
Preheat oven to 200 C and line a large roasting tin with baking paper. Mix all ingredients in the tin and bake for about 25 minutes, stirring once or twice. They will still be soft and tender rather than crunchy. Eat hot or room temperature. Can be kept in container in the fridge for a 2 to 3 days.
Chocolate macaroons/crisps - work in progress
Adapted from Nigella Lawson's How to be a Domestic Goddess
250g icing sugar
125g almond meal
3/4 cup aquafaba (I used chickpea brine)
25g castor sugar
Preheat oven to180 C. Line two large baking trays with baking paper.
Sift the icing sugar and cocoa. Set aside and have almond meal and castor weighed and ready.
Beat aquafaba for about 2-3 minutes until white and fluffy. Sprinkle castor sugar over the mixture and continue beating for 3-5 minutes until stiff peaks but not dry.
Very gently, using a metal spoon, fold in icing sugar, cocoa and almond meal.
Pipe mixture into 5cm diameter rounds on baking paper leaving 5-10 cm space between each circle of mixture.
Bake for 10-12 minutes until bubbly and slightly dried.
Cool on baking paper for 10-15 minutes and then gently peel off and keep in an airtight container for a few days.
NOTES: This is what I did. I thought it might make macarons but even when I left them to sit for 15 minutes they just were flat. Perhaps another time I will try and see if I can get them to rise. Meanwhile, they have some merit as crisp chocolate lacy rounds.
On the stereo:
Talking with the Taxman about Poetry: Billy Bragg