Sunday, May 24, 2015

Garbanzo Balls

If you are like me and have been experimenting with aquafaba, then you have a lot of chickpeas that need to get used up. And, if you are like me, then your kids have been begging you not to make another batch of hummus. These are the perfect addition to your favourite pasta and tomato sauce recipe. They have lots of flavour, and are sturdy enough to hold up in a sauce without going soggy. 

Makes 24
- 2 19oz cans unsalted chickpeas, drained, rinsed, and well-drained (about 4 cups)
- 2 tbsp low sodium tamari (or soy sauce)
- 1 tbsp tomato paste
- 1 tbsp soy milk
- 1 tbsp smooth peanut butter
- 2 tsp Montreal steak spice
- 1 tsp smoked paprika
- 1 tbsp Italian seasoning (a mix of thyme, oregano, marjoram, basil, rosemary, sage)
- 1/3 cup nutritional yeast
- 3/4 cup panko crumbs

- oil

Preheat oven to 400 degrees
1. Pulse the chickpeas in a food processor until they look like coarse bread crumbs. The idea here is to get small pieces of chickpeas, but not to turn them into paste. Transfer to a bowl.
2. Add all ingredients but the panko crumbs. Mix well and then squeeze the mixture in your hands a few times (like when you are making tofu ricotta).
3. Add the panko crumbs and mix well. 
4. Line a sheet pan with parchment paper. Shape mixture into 24 balls about the size of ping pong balls. 
5. Brush the balls with oil and bake for 20 mins. Let cool.
6. OPTIONAL: when balls have cooled, heat 1/4 cup of oil in a frying pan over medium to med-hi  heat. Add balls and toss to coat in the oil. Fry for 5-7 mins, tossing frequently, until browned all around.
7. Add to your sauce and serve (or serve on the side). 

Monday, May 18, 2015

Fluffy Tapioca Pudding

Unless you have been hiding in a cave for the past little while, you know that aquafaba has taken the vegan world by storm. I have been experimenting with it for about two weeks and this was my first success. I used to make this pudding with eggs for my family when in my early teen years when I first caught the cooking and baking bug. This tastes exactly like I remember it--light and airy and not too sweet. I have used instant tapioca here to make the recipe as easy as possible, but I actually prefer small pearl tapioca for a little more texture. Use whatever tapioca you like making sure you soak it first as per the directions on the box.

Serves 8-10

- 1/2 cup chickpea aquafaba
- 1 cup sugar
- 2 tbsp cornstarch (optional, see note below*)
- 4 cups almond milk
- 1/2 cup plus 1 tbsp instant tapioca
- 1 can light coconut milk
- 1/8 tsp turmeric
- 1 tbsp vanilla extract

1. Put the aquafaba in a stand mixer fitted with a ballon whisk. Whisk on med-hi until frothy, then slowly stream in the sugar with mixer running. Whisk on high until peaks form (somewhere between soft and stiff peaks). Don't worry if the sugar has not completely dissolved.
2. In a medium saucepan, whisk the cornstarch (if using) into 1 cup of the almond milk. Whisk in the rest of the almond milk. Add the tapioca, coconut milk, and turmeric.
3. Heat the almond milk mixture over medium heat, stirring constantly, until bubbling. Remove from heat and stir in vanilla. Let cool for a few minutes.
4. Fold in the aquafaba mixture until incorporated.
5. Pour into a large bowl and refrigerate until fully cooled.

* the pudding will set in the fridge without the cornstarch, but it will be looser. With the cornstarch you can eat the pudding warm or at room temperature if that is your thing.