Archive for Aquafaba Cookbook

Zucchini Fritters {Vegan, Gluten-Free}

Three years ago when I was writing my cookbook, I discovered the joys of chickpea flour. 

My cookbook, as you probably already know, is dedicated to Aquafaba, that weird goop that you drain off of a can of beans that acts as an astonishing egg white substitute. 

As it turns out, the mighty, mighty chickpea has more tricks up its sleeve. 

Chickpea flour, or besan, is made from dried and ground up chickpeas, and boy, is it great! If you enjoy South Asian cooking and you’ve ever had a pakora, you’ll know what I’m talking about. vegan gluten free zucchini fritters

Chickpea flour is also a key ingredient in making Socca, a kind of gluten-free flatbread that’s quite tasty and is served in a few different cultures’ offerings, including Spain. 

There’s a recipe in my book for a vegan version of a latke. Despite having a pretty Jewish-sounding last name, I am not Jewish, but I do really enjoy Jewish foods. Whenever I make latkes (usually around Hanukkah, because why not?), Michael always does the happy dance. 

This recipe is a vegan, gluten-free version of a latke, only using zucchini as the base, rather than potatoes, carrots, and/or sweet potatoes, which make a slightly starchier version. 

It’s the time of the year when most people are overflowing with zucchini, and this is a great way to use up your zucchini bounty. 

I was reminded of this recipe recently when I was visiting my friend Peggy on Gabriola. This version is simpler than my cookbook version, basically just 3 ingredients: zucchini, chickpea flour and water. But it makes the most perfect fritter: the zucchini goes all lovely and creamy on the inside, while the outside is crispy and textured. 

You can season this up any way you like. Salt and pepper, obviously. I like a little onion in mine. Other than that; whatever turns you on. Indian spices like cumin or cardamom would be great, or you can go Eastern European with a dash of smoked paprika. Za’atar?? That would rock these. Play around and see what makes your tastebuds sing. Zucchini Fritters Vegan Gluten Free

Zucchini Fritters {Vegan, Gluten-Free}

Ingredients

  • 1 medium large zucchini
  • 2-4 tbsp chickpea flour
  • 2-3 tbsp water
  • salt and pepper
  • oil for frying 

Method

Sunny Side Vegan Pavlovas

It’s easter, so what’s more appropriate this time of the year than eggs? 

Well, if you have an egg allergy, or you’re vegan, they are actually really inappropriate (other than, perhaps, the chocolate variety). 

I wanted to do a vegan play on a sunny-side up egg. This is not meant to be a replacement, as it’s sweet, not savoury, but it would make a great dessert. 

Sunny side vegan pavlovas

The concept is this: the pavlova forms the “white” part of the eggs, and the lemon curd is the “yolks.” The whole thing is made from two simple recipes, featuring our old friend, aquafaba. 

The recipe itself is quite simple, but it does take time, because meringue needs a long, slow drying out process to make it perfect. So be sure to start these bad boys well in advance of when you need them. 

The finished effect, though; pretty cool, right? 

Vegan Pavlova with lemon curd

 

Sunny Side Vegan Pavlovas

Ingredients for the Pavlova: 

  • 2/3 cup aquafaba
  • 1/4 cup sugar
  • 1/4 tsp cream of tartar
  • 2 tsp vanilla

Ingredients for the lemon curd: 

  • 2/3 cup non-dairy milk
  • 2/3 cup water
  • 2 tbsp corn starch
  • 2/3 cup sugar
  • 2/3 cup lemon juice (about 2-3 lemons)
  • zest of one lemon
  • 1/2 cup vegan butter
  • pinch of salt

Method: 

  1. First, make the pavlovas. In mixer bowl, combine aquafaba, sugar and cream of tartar. Turn mixer on lowest speed for 2 minutes, then on medium for 2 minutes, and finally on high until the meringue reaches stiff peaks (may take up to 10 minutes total). 
  2. Dollop 1/2 cup measurements of the meringue onto a parchment- or silpat-lined baking sheet. Swirl them and make a little well or indentation in the middle of the pavlova. 
  3. Bake in a pre-heated 200 degree oven for 90 minutes, switching positions and sides halfway through. Then turn off the heat and leave the pavlovas in the oven (with the light on) to set overnight. 
  4. For the curd: in a mason jar, combine water, non dairy milk and cornstarch. Screw on the lid and shake well to mix. Pour into a small, heavy-bottomed saucepan, and then cook over medium heat, stirring continuously with a whisk until it starts to bubble.
  5. Add the rest of the ingredients, and continue to stir until it thickens and bubbles.You’ll know it’s done when it coats the back of a spoon, and you can run your finger through it without it running back together.
  6. To assemble: place a pavlova on the plate, then dollop a little of the lemon curd (as much as it will hold) in the centre of the pavlova. Serve. 
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