We were thrilled to have an opportunity to test recipes for Zsu Dever’s newly released Aquafaba book. We tested a mix of sweet and savory recipes and they were all delicious. It’s amazing to think that the water we were draining off our chickpeas all these years could be so versatile. Since receiving our copy of the book we’ve tried a few more recipes and have yet to be disappointed. In fact the Swiss Buttercream is our new favorite cupcake topping. It’s light and fluffy and not overly sweet.
This past weekend we went to Carter Mountain Orchard to pick apples. In addition to apple picking their specialty is apple cider doughnuts. Unfortunately these are not vegan. Aquafaba to the rescue! We wanted to bring a treat for the kids and the Baked Apple Cider Cake Doughnuts were perfect. Especially with the addition of some leftover Swiss Buttercream we had on hand after making cupcakes for a birthday party. The big kid has been bringing these for lunch this week and loves them.
On another note, I started the year with the idea that we’d try at least one recipe from 52 different cookbooks this year, an average of one per week. I’ve fallen hopelessly behind on this effort but this will certainly count. We’ll see how many more we can add before the end of the year and maybe we’ll keep at it into next year.
It’s apple season! And that means it’s also fig season. Four years ago we planted a tiny fig tree in our yard and finally this year we’re getting a decent amount of fruit. Yesterday I combined the figs with some local apples from Carter Mountain Orchard to make a simple crisp. For the filling I used about a pound and a half of apples and about a half pound of fresh figs, then I just added a tablespoon of flour and 1/2 teaspoon of cinnamon. The topping was 3/4 c. rolled oats, 1/4 c. flour, 2 Tbs. canola oil, 1 tsp. agave, and another 1/2 tsp. cinnamon. I think some nuts would be good in the topping so next time I’ll add some chopped walnuts. Then bake in a covered baking dish at 375° for about 45 minutes. Enjoy!
It’s been a busy summer, during which time we’ve taken a bit of a break from blogging, but we’re back with a fun recipe and announcement. On Saturday, September 24, we’re giving a demo at the Charlottesville Vegetarian Festival. If you’re in or around Charlottesville next weekend, come downtown to the Ix Art Park and catch our demo starting at 1:15 PM. We’ll be making these scrumptious butternut squash waffles with butternut squash applesauce.
We make waffles frequently because that’s what our kids have for breakfast almost every morning. And you might not think of waffles as a good way to get kids to eat vegetables but we often put a veggie of some sort in our waffle batter for just that reason. We often make them with spinach but we thought butternut squash might be better for the demo. Plus it’s nice to include seasonal vegetables. Right now we have a huge butternut squash patch growing out of our garden that was totally a volunteer from seeds that must have been in our compost. We’ve been using these squash in a variety of dishes, including waffles.
Whole Grain Butternut Squash Waffles
1 c. unbleached white flour
1 c. white whole wheat flour
1 c. rolled oats, ground into a coarse flour in a blender or food processor
1 Tbs. baking powder
1 tsp. baking soda
1 Tbs. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
2 c. soy milk (or other non-dairy milk)
1 3/4 c. cooked, pureed butternut squash (or a can of pureed pumpkin)
1/4 c. canola oil
2 tsp. apple cider vinegar
1/4 c. maple syrup
1 tsp. vanilla extract
What you do
In a small mixing bowl, stir the vinegar into the soy milk and set aside. In a larger mixing bowl, mix together the flours, ground oats, baking powder, baking soda, spices and salt. Whisk squash, oil, maple syrup and vanilla into the soy milk mixture. Gently fold these wet ingredients into the dry, mixing just until the flour is incorporated. Cook in a waffle maker according to the manufacturer’s instructions.
Note that you can also make this into a pancake batter by adding about 1/4 c. more of soy milk; then you can cook as pancakes in a skillet.
Butternut Squash Applesauce
2 c. peeled and sliced apples (about 2 large or 4 small apples)
1 tsp. lemon juice
1 c. pureed butternut squash
1/4 c. maple syrup
What you do
Puree everything together in a blender or food processor.
We’ve been making nachos for dinner regularly these days. I think this is in part because we joined Costco earlier this year and the two items we most commonly get there are a huge bag of organic tortilla chips and a big bag of avocados. In addition to the chips and guacamole, we usually add a tofu and black bean mixture and some sort of vegan cheese sauce. In this version we changed it up by adding fried seitan and “baked” beans. The beans were based on a recipe from Robin Robertson’s slow cooker book that we made in the Instant Pot. We’ll have to do this more often because it was all quite tasty!
We love Dreena Burton’s books and in most of them there are tasty and inventive veggie burger recipes. Like these Lentil Walnut Burgers from Let Them Eat Vegan. Dreena has posted the recipe for these wonderful burgers so give them a try. We make veggie burgers fairly regularly because they’re usually quick to make and are something the big kid will generally eat. This was a great way to get some lentils into him!
While American Vegan Kitchen by Tamasin Noyes is not among our most used cookbooks, it does have a lot of great comfort-food recipes. Like this tater tot pie. It’s like a shepherd’s pie but instead of mashed potatoes it’s topped with tater tots. How fun! We don’t often use the texturized vegetable protein called for in the recipe so we used lentils instead and it came out fabulous. We used store-bought tater tots but definitely want to try this again with homemade tots.
We just got very busy doing some last minute testing for Zsu Dever‘s upcoming Aquafaba cookbook. I had heard of vegans whipping up chickpea liquid to make meringues but didn’t know the name aquafaba until I read this recent article in the New York Times. I tried Zsu’s chocolate mousse recipe with whipped aquafaba and it was amazing. And where there’s aquafaba there’s chickpeas. This recipe for coconut curry chickpeas was also amazing. We’re looking forward to more testing!