Vegan Meringue made from the juice that canned chick peas are packed in. AKA Aquafaba. All of this, from a couple/few ounces of bean juice.
It whips up just like meringue. When it’s fully whipped and stiff it tastes like marshmallow fluff. I piped it onto baking sheets for some meringues and a base for some other desert. The meringues are crunchy and delicious. I’m not vegan but I love trying new vegan things and I am just amazed with these.
I…
I was staggered by the beautiful colors and blending of the juice I was making.
I have not made “vat food” in decades since the kids and the commune are gone. However, I’ve been looking at helping some peeps change their habits and get a plan that allows them to be the busy people they are AND eat well and feed the kiddies well. This version of muesli that I just made can be eaten for a snack or any meal, mixed with yogurt, plain like trail mix, or in milk like regular cereal….
This is the layered bean dip more than 24 hours after it was made. The guacamole looks like I just cut the avocados. I think this is because it is sandwiched between two layers so no air was touching it. This picture was from last night. I’m eating it today too. It looks just as good and it just keeps getting better as the flavors mix. Good to know.
(The recipe is here: https://bunni.com/inspiration/seven-layer-dip-with-cashew-sour-cream/
It’s the same one I posted…
I have used a number of different recipes to make a vegan Parmesan cheese-type substance. This uses the best of some different ones and is very good. It’s worth looking for the chick pea miso (but if you have to make it with other miso, do. It’s still worth it).
Add all ingredients to food processor:
1 C. Walnuts
1/2 C Nutritional Yeast
1 tsp. Salt
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
1 Tablespoon Chick Pea Miso
Process until mixed and crumbly texture. Keeps in the fridge…
I have been craving balasmic vinegar this week. Don’t know what’s up with that but it’s an easy Jones to feed. Sauteed mushrooms and a little garlic in balsamic vinegar and marsala wine. Delish!!! Added some tomato, scallion leftover quinoa and the little mozzarella balls I couldn’t pass up in the store this week. An almost vegan lucious lunch!
THIS IS THE ONLY RECIPE HERE (I THINK) THAT ISN’T VEGAN. I USUALLY MAKE THIS WITHOUT THE MOZARELLA.)
This is another cashew cheese. It was supposed to be stiff enough to roll in nuts or seeds or herbs.. you know the kind. Perhaps it will still stiffen up but in the meantime I had to glob some onto some pasta because the flavor is SOOO good.
Recipe:
http://myculinaryconfessions.wordpress.com/2010/03/03/vegan-boursin-cashew-cheese-my-best-yet/
I’ve been reading about storing salad in canning jars to keep the ingredients fresh. It works. I chopped the romaine and scallions and put them in this jar a week ago. This means you can make a whole week of salads and not waste produce. Very cool.
Here’s something you will not believe until you try it. Banana ice cream made from a banana. Period.End paragraph.
This one is Chunky Monkey Business made with a couple frozen bananas run through the processor with a handful of walnuts and a handful of dark (vegan) chocolate chips. Took less than 5 minutes and I was really testing to see how long the bananas would be good in the freezer cause these were there a long time and had…
Here’s the vegan butter I made earlier today. (To replace Earth Balance). It should be cheaper, faster to make than going to Bay Naturals and there’s no palm oil or other questionable stuff in it. The color is from the lecithin I used which was a weird bright orange. Actually made a perfect butter color. It’s a little brittle but it melted very nicely on my toast. I’ll give a real verdict after using it for a bit but…
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