Friday, August 26, 2016
Wonderful changes are afoot in the world of vegan egg making. I wanted to take a minute to convey some of what I've learned in the last year and provide some pointers on making your own.
Sunday, May 22, 2016
What are you left with when you take the AQUA out of AQUAFABA? Why, just FABA, of course.
After a hundred hours of experimentation with canned and homemade aquafaba last March, it slowly dawned on me that powdered aquafaba was far more easier to work with than liquid from various sources with unknown consistencies. Powder had a near indefinite shelf life, could be transported cheaply, and could form the basis of so many things like meringue powders and fancy new egg replacer powders (coming soon!!). It also makes it possible to standardize aquafaba, so that you know exactly what the consistency is every time you use it. That can be key to working with some of the more finicky recipes. So that's why I almost always use powdered aquafaba these days. It's not only easier to work with, I think it's going to be integral to the development of all things aquafaba in the future...
Monday, March 14, 2016
Another π for breakfast? In honor of 3/14/16 (That's 3.14159 rounded, of course) and in an attempt to wake up a sleepy blog, I am recreating my first post from last March, the COCONUT KEY LIME PI.
This time, however, I wanted to get rid of the coconut and try out a few other ideas along the way. So, here it is, the EGGLESS KEY LIME PI. It turned out as delectable as I imagined.
Sunday, April 26, 2015
Previously, in a post called Never Eat Soggy Waffles, I had tried an #aquafaba waffle using our family's go-to pancake recipe. While they turned out better than expected, I wanted to try something a bit simpler -- something without ground flax seeds, garbanzo bean flour, or safflower oil. Those aren't exactly ingredients everyone has lying around. So, I whipped up a batch this weekend with simple, accessible ingredients, and they were surprisingly good! I also learned more about how easy it is to convert aquafaba foam into emulsions, which can be a super useful thing when you want to work on icings, fudge, mayo, etc.
Saturday, April 25, 2015
Monday, April 20, 2015
When I was just five years old, I remember hiding with my younger brother as quietly as we could on the top of our bunk bed, as my mother went room to room in the house calling for us. I don't remember what it was we thought we were going to be in trouble for, but we were convinced she thought we had done something terrible and believed that the top bunk was a perfect hiding spot. It turns out, however, that it was an awful hiding spot, and she wasn't looking all over for us because we had done something bad, it was because she had just made an amazing batch of chocolate chip cookies and wanted us to come have some! That was my first memory of chocolate chip cookies.
Sunday, April 19, 2015
It's been two months now since my initial two ingredient meringue post on the What Fat Vegans Eat facebook page. In that time, I've probably gone through about 10 pounds of sugar, and eaten a good share of that making meringues out of aquafaba. Two things have come out of that: a sensitivity to the taste of raw garbanzo beans, and a dislike for the taste of cane sugar.
This weekend was an exploration in other kinds of sweeteners for meringues, marshmallows, nougat, etc. It was back to the foundation for me, and that means starting with raw, whipped liquid from a can of beans and varying the sugar... the FLUFF.