Vegan Aquafaba Macarons

Vegan Recipes

 

Making meringue from aquafaba is about the most excitement I’ve had in the kitchen  since I was in my twenties. Using the is liquid drained from a can of legumes such as chickpeas or small white beans, is probably the simplest way, but you can also get aquafaba from cooking dried beans in water for a couple of hours.  In either case, you need to reduce and cool it. Then put the aquafaba into the bowl of your electric mixer and wait for the magic!

Ingredients

 

  • Liquid from two 15.5oz cans of chickpeas of white beans reduced
  • 1/4 teaspoon Cream of Tartar
  • 1 1/4 cup cup of ground almond flour
  • 1/2 cup granulated sugar
  • 1 cup confectioner’s or powdered sugar
  • 1 1/2 teaspoon vanilla extract divided
  • 1 teaspoon almond extract
  • 1 medium yam cut into pieces and steam
  • 2 Tablespoons agave
  • 1/2 cup unsweetened cocoa powder
  • 6 softened and pitted dates
  • 1 Tablespoon coconut oil
  • optional: all-natural food coloring
  • optional: organic raspberry jam (with or without seeds)

 

Steps:

  1. Drain liquid from 2 cans of beans or use about 1 1/3 cup of liquid that dried legumes have been cooking after several hours.
  2. Pour through strainer into a small pot. Cook over medium heat for about 20 minutes until it is reduced in half. Cool in refrigerator for several hours or overnight.
  3.  Combine almond flour and confectioner’s sugar in a food processor for about 1 minute. Sift mixture into a bowl making sure to remove any lumps.
  4. Put reduced  aquafaba and cream of tartar in a mixing bowl. Mix on high until peaks are formed then add food coloring. Add granulated sugar in several batches while mixer is going.

     

  5. Fold flour mixture into aquafaba in several batches.

     

  6. Place mixture into a piping bag fitted with a small round tip. I used a size 12 Wilton Decorating Tip. Be sure not to overfill bag or you’ll make a mess like I did.  My kitchen looked like it got hit by a pink fluff bomb.
  7. Pipe small round circular cookies on to a silicon macaroon mat or parchment paper.
  8. Bang the cookie sheet on the counter to times to get rid of the peak on top and any air bubbles. Let macaroons dry for an hour before placing in an oven set to 200 degrees.

     

  9. Bake in oven until completely solid, about 40 minutes. Cool.
  10. While cooling you can make chocolate frosting. First remove pits from dates then soak in very hot water until so soft and drain, about 10 minutes. Meanwhile steam yam. Allow yam to cool.
  11. Add cooled yam, dates, cocoa powder, extract, coconut oil and agave to food processor. Process until smooth. If too thick add nut milk one tablespoon at a time until desired frosting consistency is reached. Put into frosting bag.
  12. Spread raspberry jam onto the bottom of a macaron.  Then pipe chocolate on top. Put macaroon cookie on top.

     

    ENJOY!

Copyright 2017, All rights reserved.

 

 

 

Vegan Potato Latkes

Vegan Recipes

platedPotato latkes are a traditional Hanukkah food.  My twist in this vegan version is to replace the egg with a flax-seed egg and to develop the gluten by tossing the ingredients well. Although I still use oil, I use much less than most recipes require.  You can eliminate the oil altogether by baking the potato pancakes on parchment paper instead of frying.I like to serve them with a vegan sour cream (see separate recipe) and cut up apples.  The ultimate compliment for this recipe came from my omnivore son who loves them as much as the traditional recipe.

Ingredients:

  • 3 pounds of potatoes (I prefer Russet but you can also use Yukon Gold)
  • 1/2 cup unbleached all-purpose flour
  • 5 Tablespoons sliced green onion
  • 3 Tablespoons unsweetened almond or rice milk
  • 2 Tablespoons cornstarch
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon baking powder
  • 1 Tablespoon flax-seed
  • 2 teaspoons black pepper
  • 1 Tablespoon coconut oil
  • 1 teaspoon grape seed oil

Instructions:

  1. Peel and grate potatoes. I use a Cuisinart food processor with the shredding disc but you can also use a box grater.
  2. Place shredded potatoes on a dishcloth and squeeze out as much moisture as you can. You can use paper towel but heck why not save a tree?
  3. Prepare flax-seed egg by mixing the flax-seed with 3 Tablespoons of water. Let sit for five minutes. Then mix in your milk.
  4. In a large bowl combine the grated potato, green onion, milk, flour baking powder, salt cornstarch and pepper. Mix by tossing the ingredients with tongs for a full 5 minutes so the gluten has time to develop.
  5. Heat coconut and grape seed oil in a large, non-stick fry pan on medium until oil is sizzling. If you to bake the latkes, line a large cookie sheet with parchment paper and pre-heat oven to 350 degrees.
  6. Form a small ball of the potato mixture(about 1/3 cup) by hand into a paddy. Place each paddy in fry pan or on cookie. Flatten each paddy by pressing down with a spatula to about 1/3″ thickness.  Fry until the pancakes until they are a nice golden brown and then allow the other side to brown. If baking you should bake about 15 minutes each side.

     

  7. Serve with either sliced apples or vegan sour cream or both.

plated

ENJOY!

Copyright 2017.  All rights reserved.