Friday, June 16, 2017

Julie & Kittee's Bagel Factory!

Hello!

I've been a quiet little mouse lately, because my friend, Julie Hasson, and I have been furiously working on a new project! We're starting a new business, Julie & Kittee, which focuses on vegan, gluten-free recipe development, cooking classes, and coaching/consulting.

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Our website launch is today!!! Along with our first e-cookbook, Julie & Kittee's Bagel Factory, which is all about beautiful, delicious, boiled bagels! The e-cookbook is a 40MB PDF download, with 10 bagel recipes (plus extras), with lots of color photos, a short video, and tons of instructional information about ingredients, tools and methodology to ensure your kitchen success!

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Pictured L to R: Cinnamon Cherry Bagels with Rolled oats and Banana-Nut Bagels.
We are super proud of these bagels! Not only are they delicious, but they have great macros; upwards of 6g protein and 10g fiber per bagel.

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Pictured: Not Pumpernickel Bagels with salt, caraway and sesame seeds.
We have lots of information about the book on our new website, but for those who want to know right now, the recipes include: Plain, Not Pumpernickel, Cinnamon Cherry, Banana-Nut, Olive, Jalapeño-Cheese, Matcha Sesame, Peanut Butter & Chia Jam, Pizza, and Pumpkin-Fig Spice. We also include 411 on marbling and turning bagels into pretzels. :))))

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Pictured: Olive Bagel with homemade Zaatar Topping
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I'll be focusing my blogging brain power over on Julie & Kittee, so be sure to save the link, if you want to see what I'm up to. If any of you miss me, I send you kisses! Actually, I send you all kisses anyway. And BAGELS!

If you love me back, please share this post.
xo
kittee

Tuesday, March 21, 2017

Yummy, Tofu Ricotta Stuffed Gluten-Free Ravioli!

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Ravioli pasta salad!
Tofu-ricotta filled ravioli is one of my great loves (anyone remember the Soy Boy Tofu Ravioli of yor??), and I have greatly missed eating them since going GF. In my initial gluten-free tantrum stage, which sadly lasted several years, I even gave away my old Atlas hand-cranked pasta maker and ravioli attachment, since I thought I'd never have use of them again.

Now that I have better gluten ditching skills and a sweeter disposition, I thought I'd try making them again. And lo! I had very, very good success! In fact these came out so yummy, I made them twice in a row since the tofu ricotta I made was enough for two batches. :))

The first few batches of ravioli were gobbled down piping hot with nothing on top but a drizzle of good olive oil, freshly ground pepper and salt.

Today, I decided to do something different with the last few I had remaining. With whatever plants I had floating around the kitchen, I whipped up a delicious pasta salad. The one pictured in this post contained steamed broccoli, watercress, capers, carrot shavings, sweet bell peppers, black olives and lots of fresh parsley. I tossed the whole lot with a balsamic-mustard vinaigrette and gobbled it up. 

video
Here's a quick time-lapse video showing the ravioli forming process.

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A photo of the first batch from Instagram. I reduced the turmeric a little!! Ha Ha.

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pasta salad, ravioli pasta salad, gluten-free, vegan, ravioli, homemade pasta, tofu ricotta, pasta, vegan ravioli, vegan recipe
I am all about tons of fresh herbs.
Yummy,  Yummy Gluten-Free Ravioli
Makes about 26 large, round ravioli
Before you start, please read through the notes and recipe below, then watch the quick video!

Since gluten-free flours are heavy and notoriously hard to measure accurately, they're offered in grams below. If you don't have a scale, cup measurements are also listed, please use a spoon to fill each measuring cup, then level with a knife. Don't scoop into the flour, or you'll end up using too much.

I developed this recipe using Bob's Red Mill Garbanzo Flour. If you try this with besan or gram flour, you might get different results, as they can absorb liquids differently and have alternate textures.

To make a super-fast tofu ricotta: mash extra-firm tofu into a large bowl with a few tablespoons of nutritional yeast flakes. Blend a small handful of raw cashews with about 1/3 cup water and a clove of garlic, then pulse in a big handful of cilantro. Mix the blended cashew mixture into the tofu with an immersion blender until you get a ricotta-like texture (or I bet you can throw it into the blender jar). Add salt and freshly ground pepper to taste.

To store uncooked ravioli, simply let them dry out a little bit uncovered at room temperature, then place in a covered dish and refrigerate up to three days. For longer storage, freeze them in a single layer on parchment, then store in a zip style bag until ready to cook. Drop them into the boiling water while frozen, and cook them a little longer to compensate.

What You Need:
♥ 211g / 1 1/2 cups Bob's Red Mill 1 to 1 GF baking flour
♥ 44g / 1/3 cup garbanzo bean flour
♥ 1/2 teaspoon salt
♥ 1/4 teaspoon xanthan gum
♥ 1/4 teaspoon ground turmeric
 55g /1/3 cup tapioca flour, divided in half
♥ 1/4 cup aquafaba
♥ 1/2 cup cold water

 parchment paper
♥ a glass with an opening diameter about 3"across
 2 1/2" round ravioli punch/cutter (like this one)
♥ thin metal spatula
♥ small dish of water or extra aquafaba

 tofu ricotta or another ravioli filling of your choice (the one described above is enough for two batches of ravioli).

What You Do:
Into a medium-sized bowl add the gluten-free baking flour, garbanzo bean flour, salt, xanthan, turmeric and HALF the tapioca flour. Whisk to combine.

Add the aquafaba and water and stir with a spoon until the dough begins to come together. Continue with your hands, working the mixture until it becomes a well formed ball of dough. It might take a couple of minutes to get the ingredients uniformly combined, just keep at it!

If you plan to eat the ravioli right away, fill a large pot with water and a pinch of salt and bring to a boil. If the water comes to a boil while you're still forming the ravioli, simply reduce it to a simmer while you continue to work.

Lay out a large piece of parchment where you plan to make the ravioli. Divide the dough in half and sprinkle each with a little of the remaining tapioca. Dust the parchment and the rolling pin, too.

Using the rolling pin, roll out half of the dough onto the parchment as thin as you can get it--aim for between 1/8-1/16" thick. Use the parchment to move the dough around as you work, this will help you get it even and uniform. The dough should roll out easily--use a little more tapioca if it begins to stick anywhere.

Once the dough is rolled out, use the mouth of the glass to cut out as many 3" circles as possible. Pull away the scrap dough and set aside to re-roll. Loosen the dough circles from the parchment, using the spatula, if necessary. Place a heaping teaspoon of filling into the center of a round. Dip your finger into the water or aquafaba and run it around the circumference of a second dough circle, then place it wet side down, on top of the first circle. Run your finger around the circumference of the dough sammich, sealing them together and gently pressing out excess air. Press the ravioli cutter around the ravioli and press down firmly. Pull of the excess dough (set aside with the scrap dough) and gently release the ravioli from the cutter and set aside. Continue forming ravioli with the remaining dough circles.

Repeat with the second half of dough, then continue with the scrap dough, rolling and re-rolling it until none is left. The beauty of working with a gluten-free dough is you can't really overwork it!

When the ravioli are formed and ready to cook, reduce the boiling water to a gentle boil. Lower the ravioli slowly into the water and be sure they don't settle on the bottom, or they'll begin to stick to the pot. After a minute or so, they will slowly rise to the surface of the water and float. Once risen, continue to cook them for 3-4 minutes, until they're tender to your taste.

Drain and eat!

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Thanks for visiting my little crumb of the internet!

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Come back soon!

xo kittee

Disclosure:  This post is filled with lots of affiliate links. If you click on a link and buy something from Amazon, I'll receive a really teeny-tiny compensation.

Wednesday, February 22, 2017

Olive Oil-Blueberry-Cream Cheese King Cake--New Orleans Style

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Mardi Gras, New Orleans, King Cake, Vegan King Cake, Vegan Baking, Vegan Recipe, Blueberry, Cream Cheese, Fat Tuesday, Carnival, Shrove Tuesday
Mardi Gras' King Cake 2017 Specimen:
Olive Oil | Blueberry | Cream Cheese 

Fat Tuesday 2017 is February 28!

Time's a-wasting! This year's king cake is made using the same dough as last year's quickie king cake, except I thought it'd be fun to give it a go with aquafaba! I simply reduced the water and added aquafaba. I think the dough came out really nice, but I'm not sure it made a huge difference. If you have some, go for it, but I don't think you need to go out of your way to get some, unless you're already making some spicy jalapeno hummus for a Mardi Gras party and have lots hanging about.

I've written so much over the years about my love for Mardi Gras. If you're new to king cakes, please be sure to read my primer before digging in. If you want to see me enjoying my last Mardi Gras in 2011, you can see a few pictures here.

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King Cakes of Mardi Gras Past. 
Clockwise from top left = cinnamon, apple praline, an unidentified cake, and peanut butter cup. 
Every year, I try to bake a king cake with something new inside--this can be a little challenging since my diet is a bit restricted this days, and it's hard to be a creative cook when you can't really taste what you're brewing.

❤ Vegan King Cake Kindergarten
❤ Standard Vegan King Cake (gluten-strong) 
❤ Peanut Butter Cup King Cake (gluten-strong)
❤ Peanut Butter Cup King Cake (gluten-free)
❤ Apple-Praline King Cake (gluten-strong)
❤ Scott and Jenn's King Cakes are here and here.

If you like blueberry, I think I nailed it this year. Plus homemade cultured cream cheese is soOOOo tasty. If you like sweet potato, I think that'd also make an epic filling. In a pinch, you can also use pie filling, or just make a cinnamon cake with a smear of butter topped with cinnamon sugar.

Mardi Gras, New Orleans, King Cake, Vegan King Cake, Vegan Baking, Vegan Recipe, Blueberry, Cream Cheese, Fat Tuesday, Carnival, Shrove Tuesday
Mardi Gras, New Orleans, King Cake, Vegan King Cake, Vegan Baking, Vegan Recipe, Blueberry, Cream Cheese, Fat Tuesday, Carnival, Shrove Tuesday
Olive Oil-Blueberry-Cream Cheese King Cake
Makes a large, flashy, party sized blueberry filled ring cake.
Before you start, please read through the notes and recipe below! 

Notes!
❤ If you're unfamiliar with a New Orleans style King Cake, please read the King Cake Primer I wrote a few years ago. 

❤ I use instant yeast because it saves time (no need to proof), and the dough comes together quickly. 

❤ If you don't have or want to use aquafaba, omit the aqua faba and use 3/4 cup warm water.

❤ The directions below are based off of the apple-praline king cake recipe cake I posted last year. King Cake is less of an all day project if you make the dough the evening before and let it rise overnight in the fridge. This year, I made the dough in the afternoon and instead of refrigerating overnight, I let it rise in a proofing oven until it doubled in size, about 1-1 1/2 hours. If you have the time, the advantage to making it all in one day is you do not need to bring the dough to room temperature. The disadvantage is that dough proofed in the fridge overnight has a more complex flavor. It's up to you! I

What You Need:
Dough
1/2 cup aquafaba
1/2 cup vegan yogurt (unsweetened or lemon)
1/4 cup warm water
1/4 cup extra virgin olive oil
2 teaspoons instant yeast
2 teaspoons unbleached, granulated sugar
2 teaspoons freshly grated lemon zest
Pinch salt
3 1/2-4 cups unbleached all purpose flour

Filling
2 cups frozen blueberries (do not defrost)
6 tablespoons unbleached granulated sugar, divided
3 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons ground cinnamon, divided
Pinch salt
1 tablespoon cornstarch

1 1/2 cups cream cheese (I made Miyoko's recipe with no added water and increased the yogurt to 1/2 cup) 

Extra virgin olive oil for brushing the dough

Sugar Sprinkles
6 tablespoons unbleached granulated sugar
Purple, gold, and green food coloring paste

Icing
2 cups vegan confectioner's sugar
1 teaspoon pure vanilla extract
Vegan milk, water, or liqueur

What You Do:
Dough
The evening before, put the aqua faba, yogurt, water, olive oil, instant yeast, 2 teaspoons of sugar, lemon zest, and salt in the bowl of a stand mixer fitted with a dough hook. Blend gently to combine. On low speed, slowly add in the flour, 1/2 cup at a time, until the dough comes together and is slightly tacky, but not sticky. You probably will not need the entire 4 cups of flour. Increase the speed of the mixer to medium high, and knead the dough into a firm, cohesive dough for five more minutes. Transfer the dough to a plastic bag with plenty of extra space in it for expansion, tie the end, and refrigerate overnight. (If not refrigerating overnight, put the dough in an oiled bowl, cover with plastic film and let rise in a warm spot until doubled in size, about 1-1 1/2 hours).

Filling
While the dough is rising, heat a medium saucepan over medium heat and add the blueberries, 4 tablespoons of the sugar, lemon juice, 1/2 teaspoon of cinnamon, and salt. Mix to combine and simmer gently, stirring frequently, until the blueberries have softened and are juicy. This should take about 5-7 minutes. Remove a few tablespoons of the hot juice to a small cup and mix with the cornstarch to create a slurry. Mix the slurry into the blueberries and stir constantly until thickened, about a minute. Remove from heat and cool. Once cool, transfer to a covered container and refrigerate overnight along with the dough. (If not refrigerating overnight, set the filling aside).

The Following Morning:
Preheat the oven to 375 F and line a baking sheet with a sheet of parchment. Remove the dough and blueberry filling from the fridge. Gently deflate the dough and allow to rest at room temperature for about 30-60 minutes. With a rolling pin, roll the dough out on a floured surface into a rectangle about 24" X 12" (keep the longest side facing you).

Combine the remaining 2 tablespoons of sugar, and remaining teaspoon of cinnamon.

Using a pastry brush or your hands, spread a little olive oil evenly over the dough, being careful to leave a clean 1" margin on the sides and top. Sprinkle the cinnamon sugar evenly over the olive oil. With an offset spatula or spoon, spread a layer of cream cheese evenly over the sugar mixture, and keeping the same margins, spread the blueberry filling over the cream cheese.

Starting at the bottom edge, roll the dough up into a tight log, pinching the sides tightly together as you roll, so they are well sealed. When you get close to the top, gently bring the top edge down over the log and pinch well to seal the seam.

Carefully lift the log, and transfer it to the prepared baking sheet. Arrange it seam side down on the sheet and gently form it into an elliptical shaped ring, tucking each end under the cake and sealing them very well. The dough will rise substantially, so be sure to form a larger ring than you desire in the finished cake.

Let the formed cake rise for 30-60 minutes. 

Bake for 35-40 minutes until golden brown and cooked through (if the cake is browning too fast, cover it with tin foil).

While the cake bakes, prepare the sprinkles. Divide the 6 tablespoons of sugar into three small containers and add a tiny bit of colored paste to each, mixing well with a spoon, until the dye is well distributed. Set aside.

Remove the cake from the oven and let cool for at least 30 minutes. Prepare the icing by mixing the confectioner's sugar with the vanilla and just a tiny amount of milk, water or booze, until you get a very thick, but drizzle-able icing. When the cake is slightly warm to room temperature decorate the cake! Be sure it's not too warm, or the icing will slide right off.

If adding a baby, carefully poke a sharp knife into the side of the cake and stick one in.

Drizzle the icing on top, using a spoon to help spread it evenly (be sure to hide the baby hole with icing, if you inserted one). Let the icing firm up slightly, and then sprinkle the colored sugar on top, alternating the three colors in a pattern around the ring.

Eat and share! Wrap up any lefties, and store in the fridge.

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Thanks for visiting my little crumb of the internet! 
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xo kittee

Thursday, February 9, 2017

Uttapam! And, The Ultimate Vegan Cookbook for your Instant Pot.

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I haven't had my paws on Kathy Hester's latest, The Ultimate Vegan Cookbook for Your Instant Pot, long enough to take it on a proper recipe romp. However, as soon as I noticed it contained a recipe for uttapam, I got straight to work soaking and fermenting. I FREAKING ADORE uttapam.

If you've never had uttapam before, it's a super common savory pancake devoured regularly in South India. When Dazee and I spent three weeks traveling down the west coast of South India in 2007, I literally ate uttapam once or twice a day for three weeks, and never tired of them. In restaurants in India, they're only served during the magickal "dosa hour," so we had to time our meals just right so I could be sure to get them.

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Uttapam topped with cilantro and jalapeño.
Traditional uttapam are made from soaked white rice and urad dal, ground into a batter and fermented. They can be eaten plain or cooked with vegetables on top like jalapeno, onion, tomato, cilantro and fresh peas. They're also usually eaten with sambar (a delicious thin, lentil based soup), and coconut chutney.

In Kathy's book, TUVCFYIP, she makes uttapam from brown rice, urad dal, quinoa, and millet and uses the yogurt setting on the Instant Pot to keep the batter very warm, so it ferments lickety split. I was really surprised and delighted to find Kathy's take on uttapam tasted very traditional made completely from whole grains/seeds and dal. 
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Eating uttapam in a restaurant on Mahadwar Road in Kerala, South India.
If you don't have an Instant Pot, you can still make this recipe, but you'll need to find a warm spot in your house to ferment the batter. The top of the refrigerator is usually a good spot, and it'll probably take at least 24 hours to get tangy--the Instant Pot speeds this process up by keeping the batter at a sustained temperature over a period of many hours. 

If you're a fan of chickpea flour pancakes, AKA, pudla, or of savory breakfast/brunch, you'll love uttapam. Since uttapam is made from a fermented batter, you can make some up and keep it in your fridge for days to make rilllly fast, delicious, and nutritious meals.

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kathy hester, instant pot recipes, vegan, gluten free, uttapam, south indian recipe, vegan cookbook

Uttapam with Cilantro Coconut Chutney
Makes about 10 large savory pancakes.

My adaptations on Kathy's recipe:
*I made a couple of pancakes following Kathy's recipe to a tee. I found that after fermenting the batter for 8 hours on the yogurt setting, the batter was not as tangy as I wanted. If you follow me and ferment over the 8 hour mark, watch your batter closely! I let mine go a little too long (about 13 hours), and the batter over fermented and got a bit funky (my house smelled like bleu cheese whenever I cooked up a batch of these).

*I added about a teaspoon of salt to the fermented batter.

*I cooked the uttapam in a little coconut oil, instead of cooking spray and topped them with cilantro, minced onion and thinly sliced jalapeño slices.

What You Need:
1 cup (151 g) urad dal (skinned split urad)
1 cup (190 g) brown rice
1 cup (119 g) millet
1 cup (170 g) quinoa, washed well to remove the seed coating
5 cups (1.2 L) water
Spray oil (optional)
Toppings
Grated carrots
Grated summer squash
Chopped cilantro
Peas
Shredded vegan cheese
Leftover curries
What You Do:
Mix the urad dal, rice, millet, quinoa and water in a large bowl. Cover and let soak to soften for 8 hours.
Next, puree the mixture in your blender in batches and add to your Instant Pot liner. Place the liner in your Instant Pot, cover and press the yogurt setting. Leave it at the default 8 hours for it to ferment.
You can store the fermented mixture in your fridge for up to 1 week or you can cook up all the pancakes at once and freeze them to heat for later.
Coat a large skillet with nonstick spray (if using) and place over medium heat. Once hot, add ½ cup (120 ml) of the batter per pancake and shape into a circle. Cook until bubbles begin to form.
Sprinkle the topping you choose over the top of the pancake and press in a little with your spatula. Flip the pancake and cook until both sides are browned.
Place on a plate and cook the next one. You could also have more than one skillet going at a time.
Cilantro Coconut Chutney
What You Need:
1 cup (93 g) shredded coconut
½ cup (120 ml) water
½ cup (8 g) fresh cilantro (leaves and stems)
1 tbsp (6 g) grated ginger
1 tbsp (6 g) curry leaves (optional)
2 tsp (10 ml) lemon juice
1 tsp salt
⅛ tsp mustard powder
What You Do:
Place all the ingredients into your blender and pulverize. You will need to scrape down a few times and may need to add an additional tablespoon or two (15 or  30 ml) of water.
Store in the fridge for up to 1 week.
Shared with permission from Kathy Hester and Page Street Publishing.
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For more Instant Pot recipes from Kathy Hester, visit here!

Thanks for visiting my little crumb of the internet! Click here to subscribe to my blog and get posts delivered to your email when I update! 

Come back soon!  
xo kittee

Disclosure:
This post contains Amazon affiliate links, which means if you click on a product link and purchase an item, I'll receive a very small compensation.

I received a free copy of The Ultimate Vegan Cookbook for Your Instant Pot for the purpose of review. No compensation or gift was exchanged for this post, and as always, the rad opinion posted here is my own. 

Tuesday, January 3, 2017

Sweet Treats for the New Year--Vegan Aquafaba Meringues!

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Sweet treats for the New Year! Making aquafaba meringues is kinda addictive!
Warning! 
This post is all about making aquafaba meringue candies/cookies. It contains LOTS of colorful, swirly photos and sugar.

Half the fun of making these, is photographing them (the other half is giving them away). As a courtesy, I'll add the gratuitous shots after the recipe. Just skip 'em if you're not into them like I am.

Aquafaba meringues are awesome for many reasons: they cost almost nothing to make and are made from something that would normally be considered a waste product, they're a bit of a novelty so they usually bring lots of smiles when you share, and you can make such pretty swirls!

They were basically designed for bakesales.

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Vegan Aquafaba Meringues
Makes 18-20 large meringues
This recipe was developed by Lynn Dic and was originally posted in the Facebook group Aquafaba (Vegan Meringues - Hits and Misses). It's published here with her permission.

Before you start, please read through the notes and recipe below! If you're new to Aquafaba, you can read more about it here. It's basically the cooking/soaking water from cooked legumes, usually chickpeas, but not required.

What You Need:
♥ 1/2 cup chickpea aquafaba 
♥ 1 teaspoon pure vanilla extract
♥ 1/4 teaspoon cream of tartar
♥ 3/4 cup granulated sugar

♥ food coloring (I use Wilton gel)
♥ pastry/decorating bag
♥ large, round holed, decorating tip, optional
♥ chopstick

What You Do:
Wash the bowl of your stand mixer with soap and hot water to remove any oil residue. Dry it well. Preheat oven to 200F and line a baking sheet with parchment paper.

Put the aquafaba, vanilla, and cream of tartar into the bowl of a stand mixer and use the mixer's balloon whisk to quickly combine ingredients. Attach the whisk and begin whipping the mixture, starting on a lower speed and gradually increasing to high. Continue to whip until the mixture has thickened, is white and very frothy, and is clinging to the center spokes of the whisk, about 10 minutes.

Slowly begin to add the sugar, 1 tablespoon at a time, while continuing to whisk at the highest speed your mixer will allow. Whisk in each addition of sugar for at least 30 seconds, before adding more (I have the best success when I whisk in the sugar slowly over a period of 15-20 minutes). When ready, to be piped, the meringue should be very stiff (meringue on the whisk should not budge when you lift it out of the bowl), and the sugar should be completely dissolved. If you're unsure, you can turn off the mixer and feel a little bit of the meringue between your fingers, you should not be able to feel any grit from the sugar. I do notice after all of the sugar has been incorporated. that the meringue goes from a very fluffy and dull mixture, to a more glossy, slightly deflated, marshmallow fluff sort of texture.

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Here's a shot of the prepared piping bag.
It's fitted with a decorating tip, cuffed over a tall glass,
 and painted with food coloring stripes with the help of a chopstick. 
While the meringue whips, prepare the decorating bag. Fit the optional tip, if using, and snip off the bottom of the bag. Turn it inside out over a tall glass, cuffing the bag around the glass so it's easy to reach inside the bag. Dip the chopstick into the food coloring and use it to paint long vertical stripes from the bottom of the bag up to the top--in a line about 4-5" long. If using multiple colors, rinse the chopstick between colors.

When the meringue is ready, use a spoon to fill the bag. Twist the bag closed and pipe the meringue into swirls on the prepared baking sheet. Be sure to pipe the meringue swirls compactly, so they're not hollow when they dry (watch the video below for a visual reference!). Also, give them adequate space as they will settle and slightly spread in the oven.

video

Bake for 3 hours, rotating the tray after an hour or so, for even baking. Turn the oven off, and leave the meringues in the oven until completely cool, about an hour. Once cool, immediately transfer the meringues to an airtight container (they will become sticky if exposed to humidity/moisture). For longtime storage, I usually keep mine in zipper-style plastic bags with a desiccate packet (white rice would work too). For bakesales, I buy small zip style snack bags from the dollar store and put 2-3 in each.

Notes and Tips: 
♥ Use granulated cane or beet sugar (I usually use unbleached granulated cane juice, like Florida Crystals). Unfortunately, coconut sugar will not work in this recipe. If you're interested in making aquafaba meringues with unrefined sugars, check out the file section of the FaceBook Group. There is good info there on how to proceed, but you'll have to order specialty ingredients.

♥ You can add flavor extract to these, as long as it's not oil based. Oil degrades the meringue and contributes to collapse and deflation.

♥ I make aquafaba from scratch chickpeas. I usually soak the beans for an hour in boiling water, drain, add fresh water and pressure cook. Then I store the beans in the cooking water for several hours or overnight, and use the aquafaba once it's thickened. I've made these from canned beans too, without the need to reduce, although I've found some brands work better than others. I prefer using homemade.

♥ Make sure to pipe a solid base, or you'll end up with a hollow meringue!

♥ If you're careful, you can save the piping bag for several batches. I just rinse it out and hang it over something tall to dry out, then tuck away for the next batch.

Photo gallery below!kristy turner, bmfwnev, gluten free, review, vegan, recipe, cookbook, giveaway,waffles

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Full disclosure. This batch turned DZ's teeth a bit pink, so I probably overdid the coloring a little! I'll probably stick to white meringue with stripes, instead of coloring the meringue and adding stripes as well. ¯\_(ツ)_/¯
aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
Here's the first batch I ever made.
They got a little sticky, so I threw them in the dehydrator to dry again.
aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
These are finished meringues. They settle and smooth out after about ten minutes in the oven.
aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
Sun Orb Meringue.
aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
Earth Globes.
aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
Earth Globes, just piped.
aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
Spooky Halloween meringues headed to a party.
aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
With sprinkles! (I found glaze free jimmies at a Mexican specialty grocery).
aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
Posing with pooch!
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xo kittee

Disclosure:
This post contains Amazon affiliate links, which means if you click on a product link and purchase an item, I'll receive a very small compensation.

Monday, December 12, 2016

Cookbook Review, Giveaway and Recipe-->BMFWNE!




Have you had a chance to check out Kristy Turner's latest But My Family Would Never Eat Vegan!? It's brand new, and is very easy on the eyes, with lots of beautiful full-color photographs and yummy recipes. If you haven't seen it yet, I'm sharing a recipe, a mini review, and a giveaway sponsored by the publisher, The Experiment -- all in this wee post.

Kristy's recipes always score high with the Kittee Club, 'cuz they're almost always gluten-free and full of unrefined sweeteners (when sweetened). Plus they're usually comfort food group focused, which is what our home (and the world) needs more of these days.

BMFWNEV is a companion book to her first, and is uniquely organized to help you combat possible food related family meltdowns, instead of by type of meal (breakfast, lunch, etc.). You'll find chapters to help with meat and potato family members, health nuts, nostalgic food fans, sports events, hippie-food haters, crowd pleasers, romance, and more.

Here's a sampling of a few of the book's recipes I've made over the last couple of weeks:

kristy turner, bmfwnev, gluten free, review, vegan, recipe, cookbook, giveaway, buffalo cauliflower
Buffalo Cauliflower Wings with Blue Cheese Dip
What can I serve at the big game day party that won't get pushed to the side?
Chapter: Decadent Snackage That Nobody Will Guess is Vegan
Buffalo Cauliflower Wings with Blue Cheese Dip.
I'm a pretty big fan of buffalo anything, so of course I had to try these right away. I'm rather smitten with my own buffaloed cauliflower recipe, but I was intrigued by Kristy's addition of cornmeal in the wing batter and the dip array. These came out crispy, without much added fat (for those that care), and the blue cheese dip was really nice. I ended up with extra buffalo sauce and dip, so we sorta enjoyed drizzling and dipping into the sauces for several more meals (our cauliflower disappeared quickly in the form of tacos).

kristy turner, bmfwnev, gluten free, review, vegan, recipe, cookbook, giveaway, hummus
Artichoke Kale Hummus
There's no way vegan food can make everyone happy at once.
Chapter: Adaptable Meals that Even the Pickiest Eaters Can Enjoy with the Rest of You.
I couldn't help but make the Artichoke Kale Hummus, because hellooOOOOo, the idea of artichokes blitzed into smooshed chickpeas was very appealing to me, and I'd never thought of this addition before. I left out the kale because I wanted the hummus to last longer in the fridge. This is very delicious hummus, is seasoned just right and made me happy. Chickpea report card = A+.

kristy turner, bmfwnev, gluten free, review, vegan, recipe, cookbook, giveaway, blondies
Salted Vanilla Maple Blondies
My sister thinks vegan baking is something only hippies do.
Chapter: Vegan Baked Goods that You Don't Have to be a Hippie to Love
I'm a glutton for desserts I don't have to tweak, so I jumped at the chance to make Salted Vanilla Maple Blondies. Full disclosure: I somehow forgot to add the coconut oil to mine. They were still moist and delicious, but also more cakey than blondie. I topped mine with some vanilla infused flaked salt we had laying around. The combo of cashew butter (Kristy gives instructions for using soaked cashews, so don't fret), maple syrup and vanilla in these is ace. These will be made again and again.

kristy turner, bmfwnev, gluten free, review, vegan, recipe, cookbook, giveaway,waffles
Maple Peanut Butter Pancakes (waffle variation)
My family demands bacon and eggs for breakfast.
Chapter: Vegan Dishes to get Everyone's Day Off to a Good Start
Maple Peanut Butter Waffles.
I recently inherited a Belgian waffle maker, and have been quickly making up lost time making waffles AMAP. These are decadent for breakfast, but hot damn, they were amazing topped with extra peanut butter I mixed with a bit of maple syrup. I included a money shot for y'all, so you could see how fluffy these are in the middle. Pro tip: eat with apple.

kristy turner, bmfwnev, gluten free, review, vegan, recipe, cookbook, giveaway,wafflesFrench Onion Soup
Recipe from But My Family Would Never Eat Vegan © Kristy Turner, 2016.
Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

Serves 6 // Prep Time: 30 Minutes (not including time to make Smoky Gouda Cheese Sauce) // Active Time: 60 Minutes

I think vegan meals fall into two categories: the ones that blow people’s minds because they taste a bajillion times better than they’d expected, and the ones that blow people’s minds because they never thought one of their favorite dishes could be made using only plants and still taste just as good as, if not better than, the original. This recipe falls into the latter category. The original version tends to be overly greasy, and that oil coats your mouth, preventing you from experiencing the full flavor of every bite. This French onion soup, with its caramelized onion base, French bread, and melted cheese all over the top, has none of that. No greasiness plus maximum flavor makes for a very impressed family.

4 tablespoons (55 g) vegan butter (soy-free if necessary)
6 medium yellow onions, halved and very thinly sliced
2 garlic cloves, minced
1 tablespoon fresh thyme leaves
2 bay leaves
1 cup (240 ml) vegan dry white wine
2 tablespoons oat flour (certified gluten-free if necessary)
2 quarts (2 L) low-sodium vegetable broth
1 tablespoon nutritional yeast, optional
Salt and black pepper to taste
1 vegan baguette, sliced (gluten-free if necessary)
Smoked Gouda Cheese Sauce, “Melty” Variation (page 27; see Tip)
Chopped fresh parsley, optional

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onions and cook for 20 to 25 minutes, stirring every so often, until browned and caramelized. Add the garlic, thyme, and bay leaves and cook for 2 to 3 minutes more, until the garlic is fragrant. Add the wine and cook, stirring occasionally, until the liquid has been absorbed. Add the oat flour and cook, stirring constantly, until the flour is no longer visible, about 2 minutes.

2. Add the broth and bring to a boil. Reduce the heat and simmer for about 15 minutes, until thickened. Add the nutritional yeast (if using), salt, and pepper. Remove from the heat and discard the bay leaves.

3. Preheat the oven broiler. Arrange six small ovenproof bowls or ramekins on a baking sheet. Pour the soup into the bowls. Place 1 or 2 baguette slices on top of the soup. Spoon the cheese sauce over the bread. Place the baking sheet with the bowls under the broiler. Broil for 3 to 4 minutes, until the cheese is browned and bubbly. Remove from the heat and sprinkle with parsley (if using). Serve immediately. Leftover soup will keep in an airtight container in the fridge for 2 to 3 days.

Tip ►► Heating the cheese sauce will take 5 to 7 minutes, so I suggest preparing it while the soup is simmering.

Smoked Gouda Cheese Sauce
½ cup (75 g) raw cashews, soaked in warm water for at least 1 hour and drained, water reserved
5 to 6 tablespoons reserved soaking water
2 tablespoons lemon juice
2 tablespoons nutritional yeast
½ teaspoon white soy miso (or chickpea miso)
1 tablespoon arrowroot powder or cornstarch

Combine the cashews, ¼ cup (60 ml) of the reserved soaking water, the lemon juice, nutritional yeast, and miso in a food processor or blender and process until smooth. Add up to 2/3 cup (160 ml) water. Add 1 tablespoon arrowroot powder or cornstarch. Transfer the cheese to a small pot and heat over medium heat, stirring constantly, 3 to 4 minutes, until it’s thickened but still drips slowly off a spoon. Store in an airtight container in the refrigerator for up to 7 days. 


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Do you live in the US or Canada and wanna win your own copy of But My Family Would Never Eat Vegan!? To enter the giveaway, simply leave a comment on this post with your email or an easy way for me to reach you electronically. To be eligible, comments must be left on this post by 11PM, December 19th, PST.

Congratulations to Tobler! You're the winner.

Thanks for visiting my little crumb of the internet! Click here to subscribe to my blog and get posts delivered to your email when I update! 

Come back soon!
xo kittee

Disclosure:
This post contains Amazon affiliate links, which means if you click on a product link and purchase an item, I'll receive a very small compensation.

I received a free copy of But My Family Would Never Ear Vegan for the purpose of review. No compensation or gift was exchanged for this post, and as always, the rad opinion posted here is my own.