Thursday, February 9, 2017

Uttapam! And, The Ultimate Vegan Cookbook for your Instant Pot.

kathy hester, instant pot recipes, vegan, gluten free, uttapam, south indian recipe, vegan cookbook              kathy hester, instant pot recipes, vegan, gluten free, uttapam, south indian recipe, vegan cookbook

I haven't had my paws on Kathy Hester's latest, The Ultimate Vegan Cookbook for Your Instant Pot, long enough to take it on a proper recipe romp. However, as soon as I noticed it contained a recipe for uttapam, I got straight to work soaking and fermenting. I FREAKING ADORE uttapam.

If you've never had uttapam before, it's a super common savory pancake devoured regularly in South India. When Dazee and I spent three weeks traveling down the west coast of South India in 2007, I literally ate uttapam once or twice a day for three weeks, and never tired of them. In restaurants in India, they're only served during the magickal "dosa hour," so we had to time our meals just right so I could be sure to get them.

kathy hester, instant pot recipes, vegan, gluten free, uttapam, south indian recipe, vegan cookbook
Uttapam topped with cilantro and jalapeño.
Traditional uttapam are made from soaked white rice and urad dal, ground into a batter and fermented. They can be eaten plain or cooked with vegetables on top like jalapeno, onion, tomato, cilantro and fresh peas. They're also usually eaten with sambar (a delicious thin, lentil based soup), and coconut chutney.

In Kathy's book, TUVCFYIP, she makes uttapam from brown rice, urad dal, quinoa, and millet and uses the yogurt setting on the Instant Pot to keep the batter very warm, so it ferments lickety split. I was really surprised and delighted to find Kathy's take on uttapam tasted very traditional made completely from whole grains/seeds and dal. 
kathy hester, instant pot recipes, vegan, gluten free, uttapam, south indian recipe, vegan cookbook
Eating uttapam in a restaurant on Mahadwar Road in Kerala, South India.
If you don't have an Instant Pot, you can still make this recipe, but you'll need to find a warm spot in your house to ferment the batter. The top of the refrigerator is usually a good spot, and it'll probably take at least 24 hours to get tangy--the Instant Pot speeds this process up by keeping the batter at a sustained temperature over a period of many hours. 

If you're a fan of chickpea flour pancakes, AKA, pudla, or of savory breakfast/brunch, you'll love uttapam. Since uttapam is made from a fermented batter, you can make some up and keep it in your fridge for days to make rilllly fast, delicious, and nutritious meals.

kathy hester, instant pot recipes, vegan, gluten free, uttapam, south indian recipe, vegan cookbook

kathy hester, instant pot recipes, vegan, gluten free, uttapam, south indian recipe, vegan cookbook

Uttapam with Cilantro Coconut Chutney
Makes about 10 large savory pancakes.

My adaptations on Kathy's recipe:
*I made a couple of pancakes following Kathy's recipe to a tee. I found that after fermenting the batter for 8 hours on the yogurt setting, the batter was not as tangy as I wanted. If you follow me and ferment over the 8 hour mark, watch your batter closely! I let mine go a little too long (about 13 hours), and the batter over fermented and got a bit funky (my house smelled like bleu cheese whenever I cooked up a batch of these).

*I added about a teaspoon of salt to the fermented batter.

*I cooked the uttapam in a little coconut oil, instead of cooking spray and topped them with cilantro, minced onion and thinly sliced jalapeño slices.

What You Need:
1 cup (151 g) urad dal (skinned split urad)
1 cup (190 g) brown rice
1 cup (119 g) millet
1 cup (170 g) quinoa, washed well to remove the seed coating
5 cups (1.2 L) water
Spray oil (optional)
Toppings
Grated carrots
Grated summer squash
Chopped cilantro
Peas
Shredded vegan cheese
Leftover curries
What You Do:
Mix the urad dal, rice, millet, quinoa and water in a large bowl. Cover and let soak to soften for 8 hours.
Next, puree the mixture in your blender in batches and add to your Instant Pot liner. Place the liner in your Instant Pot, cover and press the yogurt setting. Leave it at the default 8 hours for it to ferment.
You can store the fermented mixture in your fridge for up to 1 week or you can cook up all the pancakes at once and freeze them to heat for later.
Coat a large skillet with nonstick spray (if using) and place over medium heat. Once hot, add ½ cup (120 ml) of the batter per pancake and shape into a circle. Cook until bubbles begin to form.
Sprinkle the topping you choose over the top of the pancake and press in a little with your spatula. Flip the pancake and cook until both sides are browned.
Place on a plate and cook the next one. You could also have more than one skillet going at a time.
Cilantro Coconut Chutney
What You Need:
1 cup (93 g) shredded coconut
½ cup (120 ml) water
½ cup (8 g) fresh cilantro (leaves and stems)
1 tbsp (6 g) grated ginger
1 tbsp (6 g) curry leaves (optional)
2 tsp (10 ml) lemon juice
1 tsp salt
⅛ tsp mustard powder
What You Do:
Place all the ingredients into your blender and pulverize. You will need to scrape down a few times and may need to add an additional tablespoon or two (15 or  30 ml) of water.
Store in the fridge for up to 1 week.
Shared with permission from Kathy Hester and Page Street Publishing.
kathy hester, instant pot recipes, vegan, gluten free, uttapam, south indian recipe, vegan cookbook

For more Instant Pot recipes from Kathy Hester, visit here!

Thanks for visiting my little crumb of the internet! Click here to subscribe to my blog and get posts delivered to your email when I update! 

Come back soon!  
xo kittee

Disclosure:
This post contains Amazon affiliate links, which means if you click on a product link and purchase an item, I'll receive a very small compensation.

I received a free copy of The Ultimate Vegan Cookbook for Your Instant Pot for the purpose of review. No compensation or gift was exchanged for this post, and as always, the rad opinion posted here is my own. 

Tuesday, January 3, 2017

Sweet Treats for the New Year--Vegan Aquafaba Meringues!

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aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
Sweet treats for the New Year! Making aquafaba meringues is kinda addictive!
Warning! 
This post is all about making aquafaba meringue candies/cookies. It contains LOTS of colorful, swirly photos and sugar.

Half the fun of making these, is photographing them (the other half is giving them away). As a courtesy, I'll add the gratuitous shots after the recipe. Just skip 'em if you're not into them like I am.

Aquafaba meringues are awesome for many reasons: they cost almost nothing to make and are made from something that would normally be considered a waste product, they're a bit of a novelty so they usually bring lots of smiles when you share, and you can make such pretty swirls!

They were basically designed for bakesales.

aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
Vegan Aquafaba Meringues
Makes 18-20 large meringues
This recipe was developed by Lynn Dic and was originally posted in the Facebook group Aquafaba (Vegan Meringues - Hits and Misses). It's published here with her permission.

Before you start, please read through the notes and recipe below! If you're new to Aquafaba, you can read more about it here. It's basically the cooking/soaking water from cooked legumes, usually chickpeas, but not required.

What You Need:
♥ 1/2 cup chickpea aquafaba 
♥ 1 teaspoon pure vanilla extract
♥ 1/4 teaspoon cream of tartar
♥ 3/4 cup granulated sugar

♥ food coloring (I use Wilton gel)
♥ pastry/decorating bag
♥ large, round holed, decorating tip, optional
♥ chopstick

What You Do:
Wash the bowl of your stand mixer with soap and hot water to remove any oil residue. Dry it well. Preheat oven to 200F and line a baking sheet with parchment paper.

Put the aquafaba, vanilla, and cream of tartar into the bowl of a stand mixer and use the mixer's balloon whisk to quickly combine ingredients. Attach the whisk and begin whipping the mixture, starting on a lower speed and gradually increasing to high. Continue to whip until the mixture has thickened, is white and very frothy, and is clinging to the center spokes of the whisk, about 10 minutes.

Slowly begin to add the sugar, 1 tablespoon at a time, while continuing to whisk at the highest speed your mixer will allow. Whisk in each addition of sugar for at least 30 seconds, before adding more (I have the best success when I whisk in the sugar slowly over a period of 15-20 minutes). When ready, to be piped, the meringue should be very stiff (meringue on the whisk should not budge when you lift it out of the bowl), and the sugar should be completely dissolved. If you're unsure, you can turn off the mixer and feel a little bit of the meringue between your fingers, you should not be able to feel any grit from the sugar. I do notice after all of the sugar has been incorporated. that the meringue goes from a very fluffy and dull mixture, to a more glossy, slightly deflated, marshmallow fluff sort of texture.

aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
Here's a shot of the prepared piping bag.
It's fitted with a decorating tip, cuffed over a tall glass,
 and painted with food coloring stripes with the help of a chopstick. 
While the meringue whips, prepare the decorating bag. Fit the optional tip, if using, and snip off the bottom of the bag. Turn it inside out over a tall glass, cuffing the bag around the glass so it's easy to reach inside the bag. Dip the chopstick into the food coloring and use it to paint long vertical stripes from the bottom of the bag up to the top--in a line about 4-5" long. If using multiple colors, rinse the chopstick between colors.

When the meringue is ready, use a spoon to fill the bag. Twist the bag closed and pipe the meringue into swirls on the prepared baking sheet. Be sure to pipe the meringue swirls compactly, so they're not hollow when they dry (watch the video below for a visual reference!). Also, give them adequate space as they will settle and slightly spread in the oven.

video

Bake for 3 hours, rotating the tray after an hour or so, for even baking. Turn the oven off, and leave the meringues in the oven until completely cool, about an hour. Once cool, immediately transfer the meringues to an airtight container (they will become sticky if exposed to humidity/moisture). For longtime storage, I usually keep mine in zipper-style plastic bags with a desiccate packet (white rice would work too). For bakesales, I buy small zip style snack bags from the dollar store and put 2-3 in each.

Notes and Tips: 
♥ Use granulated cane or beet sugar (I usually use unbleached granulated cane juice, like Florida Crystals). Unfortunately, coconut sugar will not work in this recipe. If you're interested in making aquafaba meringues with unrefined sugars, check out the file section of the FaceBook Group. There is good info there on how to proceed, but you'll have to order specialty ingredients.

♥ You can add flavor extract to these, as long as it's not oil based. Oil degrades the meringue and contributes to collapse and deflation.

♥ I make aquafaba from scratch chickpeas. I usually soak the beans for an hour in boiling water, drain, add fresh water and pressure cook. Then I store the beans in the cooking water for several hours or overnight, and use the aquafaba once it's thickened. I've made these from canned beans too, without the need to reduce, although I've found some brands work better than others. I prefer using homemade.

♥ Make sure to pipe a solid base, or you'll end up with a hollow meringue!

♥ If you're careful, you can save the piping bag for several batches. I just rinse it out and hang it over something tall to dry out, then tuck away for the next batch.

Photo gallery below!kristy turner, bmfwnev, gluten free, review, vegan, recipe, cookbook, giveaway,waffles

aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
Full disclosure. This batch turned DZ's teeth a bit pink, so I probably overdid the coloring a little! I'll probably stick to white meringue with stripes, instead of coloring the meringue and adding stripes as well. ¯\_(ツ)_/¯
aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
Here's the first batch I ever made.
They got a little sticky, so I threw them in the dehydrator to dry again.
aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
These are finished meringues. They settle and smooth out after about ten minutes in the oven.
aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
Sun Orb Meringue.
aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
Earth Globes.
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Earth Globes, just piped.
aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
Spooky Halloween meringues headed to a party.
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With sprinkles! (I found glaze free jimmies at a Mexican specialty grocery).
aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
Posing with pooch!
Thanks for visiting my little crumb of the internet! 
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Come back soon!  
xo kittee

Disclosure:
This post contains Amazon affiliate links, which means if you click on a product link and purchase an item, I'll receive a very small compensation.

Monday, December 12, 2016

Cookbook Review, Giveaway and Recipe-->BMFWNE!




Have you had a chance to check out Kristy Turner's latest But My Family Would Never Eat Vegan!? It's brand new, and is very easy on the eyes, with lots of beautiful full-color photographs and yummy recipes. If you haven't seen it yet, I'm sharing a recipe, a mini review, and a giveaway sponsored by the publisher, The Experiment -- all in this wee post.

Kristy's recipes always score high with the Kittee Club, 'cuz they're almost always gluten-free and full of unrefined sweeteners (when sweetened). Plus they're usually comfort food group focused, which is what our home (and the world) needs more of these days.

BMFWNEV is a companion book to her first, and is uniquely organized to help you combat possible food related family meltdowns, instead of by type of meal (breakfast, lunch, etc.). You'll find chapters to help with meat and potato family members, health nuts, nostalgic food fans, sports events, hippie-food haters, crowd pleasers, romance, and more.

Here's a sampling of a few of the book's recipes I've made over the last couple of weeks:

kristy turner, bmfwnev, gluten free, review, vegan, recipe, cookbook, giveaway, buffalo cauliflower
Buffalo Cauliflower Wings with Blue Cheese Dip
What can I serve at the big game day party that won't get pushed to the side?
Chapter: Decadent Snackage That Nobody Will Guess is Vegan
Buffalo Cauliflower Wings with Blue Cheese Dip.
I'm a pretty big fan of buffalo anything, so of course I had to try these right away. I'm rather smitten with my own buffaloed cauliflower recipe, but I was intrigued by Kristy's addition of cornmeal in the wing batter and the dip array. These came out crispy, without much added fat (for those that care), and the blue cheese dip was really nice. I ended up with extra buffalo sauce and dip, so we sorta enjoyed drizzling and dipping into the sauces for several more meals (our cauliflower disappeared quickly in the form of tacos).

kristy turner, bmfwnev, gluten free, review, vegan, recipe, cookbook, giveaway, hummus
Artichoke Kale Hummus
There's no way vegan food can make everyone happy at once.
Chapter: Adaptable Meals that Even the Pickiest Eaters Can Enjoy with the Rest of You.
I couldn't help but make the Artichoke Kale Hummus, because hellooOOOOo, the idea of artichokes blitzed into smooshed chickpeas was very appealing to me, and I'd never thought of this addition before. I left out the kale because I wanted the hummus to last longer in the fridge. This is very delicious hummus, is seasoned just right and made me happy. Chickpea report card = A+.

kristy turner, bmfwnev, gluten free, review, vegan, recipe, cookbook, giveaway, blondies
Salted Vanilla Maple Blondies
My sister thinks vegan baking is something only hippies do.
Chapter: Vegan Baked Goods that You Don't Have to be a Hippie to Love
I'm a glutton for desserts I don't have to tweak, so I jumped at the chance to make Salted Vanilla Maple Blondies. Full disclosure: I somehow forgot to add the coconut oil to mine. They were still moist and delicious, but also more cakey than blondie. I topped mine with some vanilla infused flaked salt we had laying around. The combo of cashew butter (Kristy gives instructions for using soaked cashews, so don't fret), maple syrup and vanilla in these is ace. These will be made again and again.

kristy turner, bmfwnev, gluten free, review, vegan, recipe, cookbook, giveaway,waffles
Maple Peanut Butter Pancakes (waffle variation)
My family demands bacon and eggs for breakfast.
Chapter: Vegan Dishes to get Everyone's Day Off to a Good Start
Maple Peanut Butter Waffles.
I recently inherited a Belgian waffle maker, and have been quickly making up lost time making waffles AMAP. These are decadent for breakfast, but hot damn, they were amazing topped with extra peanut butter I mixed with a bit of maple syrup. I included a money shot for y'all, so you could see how fluffy these are in the middle. Pro tip: eat with apple.

kristy turner, bmfwnev, gluten free, review, vegan, recipe, cookbook, giveaway,wafflesFrench Onion Soup
Recipe from But My Family Would Never Eat Vegan © Kristy Turner, 2016.
Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

Serves 6 // Prep Time: 30 Minutes (not including time to make Smoky Gouda Cheese Sauce) // Active Time: 60 Minutes

I think vegan meals fall into two categories: the ones that blow people’s minds because they taste a bajillion times better than they’d expected, and the ones that blow people’s minds because they never thought one of their favorite dishes could be made using only plants and still taste just as good as, if not better than, the original. This recipe falls into the latter category. The original version tends to be overly greasy, and that oil coats your mouth, preventing you from experiencing the full flavor of every bite. This French onion soup, with its caramelized onion base, French bread, and melted cheese all over the top, has none of that. No greasiness plus maximum flavor makes for a very impressed family.

4 tablespoons (55 g) vegan butter (soy-free if necessary)
6 medium yellow onions, halved and very thinly sliced
2 garlic cloves, minced
1 tablespoon fresh thyme leaves
2 bay leaves
1 cup (240 ml) vegan dry white wine
2 tablespoons oat flour (certified gluten-free if necessary)
2 quarts (2 L) low-sodium vegetable broth
1 tablespoon nutritional yeast, optional
Salt and black pepper to taste
1 vegan baguette, sliced (gluten-free if necessary)
Smoked Gouda Cheese Sauce, “Melty” Variation (page 27; see Tip)
Chopped fresh parsley, optional

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onions and cook for 20 to 25 minutes, stirring every so often, until browned and caramelized. Add the garlic, thyme, and bay leaves and cook for 2 to 3 minutes more, until the garlic is fragrant. Add the wine and cook, stirring occasionally, until the liquid has been absorbed. Add the oat flour and cook, stirring constantly, until the flour is no longer visible, about 2 minutes.

2. Add the broth and bring to a boil. Reduce the heat and simmer for about 15 minutes, until thickened. Add the nutritional yeast (if using), salt, and pepper. Remove from the heat and discard the bay leaves.

3. Preheat the oven broiler. Arrange six small ovenproof bowls or ramekins on a baking sheet. Pour the soup into the bowls. Place 1 or 2 baguette slices on top of the soup. Spoon the cheese sauce over the bread. Place the baking sheet with the bowls under the broiler. Broil for 3 to 4 minutes, until the cheese is browned and bubbly. Remove from the heat and sprinkle with parsley (if using). Serve immediately. Leftover soup will keep in an airtight container in the fridge for 2 to 3 days.

Tip ►► Heating the cheese sauce will take 5 to 7 minutes, so I suggest preparing it while the soup is simmering.

Smoked Gouda Cheese Sauce
½ cup (75 g) raw cashews, soaked in warm water for at least 1 hour and drained, water reserved
5 to 6 tablespoons reserved soaking water
2 tablespoons lemon juice
2 tablespoons nutritional yeast
½ teaspoon white soy miso (or chickpea miso)
1 tablespoon arrowroot powder or cornstarch

Combine the cashews, ¼ cup (60 ml) of the reserved soaking water, the lemon juice, nutritional yeast, and miso in a food processor or blender and process until smooth. Add up to 2/3 cup (160 ml) water. Add 1 tablespoon arrowroot powder or cornstarch. Transfer the cheese to a small pot and heat over medium heat, stirring constantly, 3 to 4 minutes, until it’s thickened but still drips slowly off a spoon. Store in an airtight container in the refrigerator for up to 7 days. 


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Do you live in the US or Canada and wanna win your own copy of But My Family Would Never Eat Vegan!? To enter the giveaway, simply leave a comment on this post with your email or an easy way for me to reach you electronically. To be eligible, comments must be left on this post by 11PM, December 19th, PST.

Congratulations to Tobler! You're the winner.

Thanks for visiting my little crumb of the internet! Click here to subscribe to my blog and get posts delivered to your email when I update! 

Come back soon!
xo kittee

Disclosure:
This post contains Amazon affiliate links, which means if you click on a product link and purchase an item, I'll receive a very small compensation.

I received a free copy of But My Family Would Never Ear Vegan for the purpose of review. No compensation or gift was exchanged for this post, and as always, the rad opinion posted here is my own. 

Tuesday, October 11, 2016

Recipe: BKT Happy Hour (Bacon Kale Tomato YUMS)

kittee berns, kale, kale chips, kale salad, vegan, vegan recipe, gluten free, kayle martin, cowgirl and collard greens, blog
kittee berns, kale, kale chips, kale salad, vegan, vegan recipe, gluten free, kayle martin, cowgirl and collard greens, blog
BKT Happy Hour!!
Bacuns, Kale and Tomato in chip or salad form.
Hello friends!

This past summer, I finally met the excellent and brave Kayle Collards Martin, from Cowgirls and Collard Girls, after making friends with her on IG (the root of so many friendships).

She asked me to post on her site as a guest blogger, and the result is up today! It's one of my favorite kale recipes to date--BKT Happy Hour--->kale smothered in a tangy, vegan bacon-tomato-cashew sauce and eaten as salad or chips.

Please visit me over on Kayle's blog to grab the recipe, and maybe say hi while you're there?

Thanks for visiting my little crumb of the internet!
Click here to subscribe to my blog and get posts delivered to your email when I update!

Come back soon!  xo kittee


Saturday, October 1, 2016

Aquafaba Cookbook Tour and Giveaway

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Today's post is all about the magic of bean water AKA, aquafaba, 
AKA the liquid leftover from cooking legumes, most commonly our beloved, humble chix0r.
::Taps Mic::

Howdy! Hello! Greetings once again! Welcome to the kickoff of Zsu Dever's blog tour for her newest cookbook Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water

"Bean water" is a gnarly way to describe any sort of esculent, but it's an especially lacking term for an ingredient that's taken an entire class of foods that formerly "had to be made from eggs," and transformed it into something that could easily be vegan. Aquafaba is a much more fitting and fabulous way to describe this liquid, which is the cooking water left behind after making beans (commonly chickpeas). This bean cooking by-product can be whipped into a stable foam that mimics traditional meringue in loads of vegan recipes including pavlova, French macaron, quiche, and even marshmallows.

Aquafabulous peaks to be transformed into vegan quiche.
Since aquafaba is relatively new to the culinary stage, folks are still learning how to best utilize it. Zsu wrote this book to unshroud this lowly ingredient, and to explain why it shouldn't be thrown away.

I've been playing around with super sugary meringue cookies, ever since I joined the Facebook group Vegan Meringue - Hits and Misses. This group offers tons of vegan meringue inspiration and recipes, and throughout her cookbook, Zsu does a great job crediting folks that were first to innovate with aquafaba.

My first play with aquafabulous meringues. I made these for Portland's Really Big Vegan Bakesale,
 from Lynn Dic's recipe c/o Facebook's vegan meringue group


If you haven't yet played around with aquafaba, Zsu has made a few videos to accompany the release of her book. My favorite is this meringue primer, which shows via time-lapse, the different stages of aquafaba as it's whipped from a froth to stiff peaks in a stand mixer.

Bicentennial Sun-Dried Tomato and Artichoke Quiche lefties.
Aquafaba, the cookbook, is broken into the following chapters: primer, condiments, breakfast, lunch and dinner, sweets from the pantry, sweets from the oven, bonus bean recipes, and ingredients and equipment. Since I've played around with sugary aquafaba meringues already, I was most excited to explore the savory recipes. 

Here's what I've made from Aquafaba thus far:
Sun-Dried Tomato and Artichoke Quiche (lunch and dinner chapter)
I've been a fan of Somer's tofu and cashew based Early Retirement Quiche, for a while now, so it was super exciting to try a new recipe that didn't rely on 'foo. This quiche was a bit of a project to prepare, and also really fun, because it requires a huge bowlful of stiff-peaked meringue. Folding the meringue into the quiche batter was a kitchen activity I hadn't done in 26 years of veganism. The quiche itself was light, airy and flavorful, but hard to compare to Somer's recipe, as they yield very different styles of quiche.

Italian Dressing (condiments chapter)
I'm always on the lookout for new salad dressings, especially creamy ones that aren't nut-based. This recipe makes a creamy Italian style dressing, which was really delish tossed with simple green lettuce. Because I need to get in as much anti-inflammatory EFA/EPA oil as possible, I used 7 Sources instead of the neutral oil called for in the recipe. This dressing was so tasty, the omega-filled oil wasn't really detectable--this will be in our regular salad dressing rotation. (recipe and photo below).

Curried Caribbean Coconut Chickpeas, topped with schpicy jalapeño.
Curried Caribbean Coconut Chickpeas (bonus bean recipes chapter)
Zsu was smart to include a chapter in her book to help use up the sad and rejected chickpeas you'll likely find languishing in your fridge. After making the Italian dressing and quiche, I definitely had chix0rz to use up, and this stew came together completely from my pantry and fridge. I have no idea if it's authentic or not, but it was mighty delicious. I made mine with cauliflower, shredded purple cabbage, and red pepper. The sauce is made from homemade curry powder heavy on the paprika, tomatoes, and coconut milk. Yumpy.

Classic Waffle hand.
Classic Waffles (breakfast chapter)
I'm editing this review to add a picture of the Classic Waffles I made last night, in a not so classic way. Instead of the AP flour called for in the recipe, I subbed Bob's GF 1:1 baking flour instead. These came out crispy and great, even though I also used a new-to-me Belgian waffle iron and really had no idea what I was doing. I see many savory version of these in my future, split in half for sammiches.

tofu vegan gluten-free crispy stir-fry protein
Thick, creamy Italian Dressing with bubbles from my immersion blender. 
Italian Dressing
Makes about 1 cup
Before you start, please read through the notes and recipe below!

This dressing is reminiscent of the popular casual Italian restaurant salad dressing, only it’s better for you. The sunflower seeds give texture of parmesan cheese and a mild eggy flavor. Enjoy it on salad, steamed vegetables, and as a marinade. If it separates slightly, just give it a quick shake. 

What You Need:
1/4 cup aquafaba, chilled (see Note)
1/4 cup canola or other neutral oil, chilled
2 tablespoons plain unsweetened nondairy yogurt
1 to 2 tablespoons white wine vinegar
1 teaspoon fresh lemon juice
1 teaspoon white miso
1 tablespoon nutritional yeast flakes
2 teaspoons granulated organic sugar
1 garlic clove, minced
1/2 teaspoon sea salt
1/4 teaspoon dried parsley or 1 teaspoon minced fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
Pinch red pepper flakes
Ground black pepper, to taste
2 tablespoons finely ground sunflower seeds, optional

What You Do:
1. Add the aquafaba to a wide-mouth pint or quart mason jar. Using an immersion blender that will fit in the jar, blend the aquafaba until frothy, about 20 seconds. While the blender is running, slowly add the oil in a steady stream.

2. When the mixture is homogenous and emulsified, add the yogurt, vinegar, lemon juice, miso, nutritional yeast, sugar, garlic, salt, parsley, oregano, basil, red pepper flakes, and ground black pepper. Blend again. Stir in the sunflower seeds (if using), and chill for 30 minutes before serving.

Note: Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using. 

From Aquafaba, copyright © 2016 by Zsu Dever. Used by permission from the author, and Vegan Heritage Press.

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Wanna win a copy of Aquafaba? I've got TWO COPIES to giveaway, to readers in the USA. One book will be given to a local Portland resident (please let me know you're local in your comment), and the other will be chosen at random. To enter the giveaway, simply leave a comment on this post with an easy way for me to reach you electronically. Please also tell me if you've cooked or baked with aquafaba, and if so, what did you make? To be eligible, comments must be left on this post by midnight October 8th, PST.

The winners are Mindy and Lacy!

Thanks for visiting my little crumb of the internet!
Click here to subscribe to my blog and get posts delivered to your email when I update!

Come back soon!  xo kittee

Disclosure:
This post contains Amazon affiliate links, which means if you click on a product link and purchase an item, I'll receive a small compensation.

I received a free copy of Aquafaba for the purpose of review. No compensation or gift was exchanged for this post, and as always, the rad opinion posted here is my own. 

Saturday, September 24, 2016

Air Fryer Giveaway and Buffalo Tofu Recipe!

vegan gluten free blog kittee
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Here's what the GoWise 3.7 qt fryer looks like. Winner gets their choice of black, chili red or plum!
I could give a zillion sincere excuses why I haven't updated my blog since July a) auto immune diseases are exhausting, b) I'm not a serious blogger, c) 'twas busy picking tomatoes and admiring dahlias, d), nomming buffalo tofu all day, everyday, e), our computer lives upstairs in our 108 year old house, and it was too damned hot to hang out on the second floor. Pick one or five, they all work.

Our warm weather just broke this week, and suddenly here I sit bundled up in a newly knitted sweater and knee socks ready to blog my heart out. And, good news for you, I'm breaking my hiatus with two very special and uhmeeeeezing things to share.

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Air fryer money shot. 
The first exciting tidbit to share is an AIR FRYER GIVEAWAY! I've been given the opportunity from GoWise USA to giveaway a 3.7 quart model to one of my fine readers! They gifted me this same model a couple months back, and after lots and lots of spins with it around the block, I'm a big fan! I'm super excited for the opportunity to gift one to one of you!

If you're not familiar, Air Fryers are cool counter-top appliances that quickly crispify food by spinning very hot air around whatever you fill them with. They produce morsels with a very satisfying crunch without using a bunch of oil, and the cool thing, literally, is they don't heat up your kitchen. So far my research has indicicated they make amazing, very crispy roasted chickpeas, very good potatoes/Jo Jos, yummy sweet potatoes and rilllllllly, rilllly good buffaloed tofu.

Which brings me to the second item on today's show and tell agenda--my newest obsession--AIR FRIED BUFFALO TOFU. I've been eating this tofu every which way for the last few weeks. It's insanely good in sushi (I'll share that in another post), and in salad rolls, whoppers, or just as is with a couple of sides (don't forget the ranch).

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A study in Buffalo Foo. 
vegan recipe, air fryer, buffalo tofu, giveaway, GoWise, glutenfree, buffalo sauce, blog, kittee
Buffalo Tofu (Air Fyer Recipe)
Makes 24 fingers
This recipe is an amalgamation of the marinade from my Noochy Tofu Army, the batter from my Baked Buffalo Cauliflower, and the crunch factor from Crispy Crunchy Stuffed Tofu. For ease and extra tastiness, the tofu can hang out marinating for a few days in the fridge.

While I haven't tried this recipe in the oven, I don't see why it wouldn't work well. Try baking it around 400F on a baking sheet covered with well oiled parchment, turning it once it's brown on the bottom, until it's golden and crunchy all over. Top with buffalo and eat as as, or continue baking for a few more minutes.

What You Need for the Tofu:
14 oz. extra-firm tofu
1 cup water
1/4 cup tamari 
2 tablespoons rice vinegar
1 tablespoon nutritional yeast
1/2 teaspoon liquid smoke
1 clove garlic, minced

What You Need for the Batter:
1/4 cup sorghum flour
1/4 cup chickpea flour
1/4 cup potato starch
2 tablespoons nutritional yeast
1 teaspoon yellow curry powder, or 1/2 teaspoon smoked paprika
1 teaspoon onion granules
1/2 teaspoon baking powder
1/2 teaspoon garlic granules
3/4 cup unsweetened, plain soymilk
3 tablespoons chopped basil, optional
salt and freshly ground black pepper

What You Need for the Crunch:
Approximately 3 cups of puffed brown rice cereal, or a combination of puffed rice and cheerio type cereals, slightly crushed (put the cereal in a bag and crush with a rolling pin).

What You Need for the Buffalo Sauce:
1/2 cup Frank's Original
3 tablespoons minced chives
2 tablespoons melted, refined coconut oil
1 tablespoon nutritional yeast

What You Do:
In a storage container, combine the water, tamari, vinegar, 1 tablespoon of nooch, liquid smoke and garlic. Cut the tofu into whatever shapes you want to buffalo. I like mine in fingers, so I cut the tofu block in half horizontally, then into 24 even pieces. Submerge the tofu into the marinade, cover and refrigerate from a few hours in advance of preparation, to several days.

When you're ready to prepare the tofu, spritz the air fryer basket with spray oil. In a medium bowl, combine the batter ingredients and stir well to combine. In a separate dish, put half of the crushed cereal.

Dip each piece of tofu into the batter until well covered, then roll into the crushed cereal and gently transfer to the air fryer basket. Repeat until the basket is full, but not over crowded. For the 3.7 quart model, I prepare the tofu in two batches. Spritz the tofu with spray-oil and air fry at 380F for about 10-12 minutes, shaking the tofu several times, until crispy and golden brown.

While the tofu is cooking, prepare the buffalo sauce. In a small bowl, combine the buffalo sauce ingredients, and stir well to combine.

Brush the tops of the air fried tofu with buffalo sauce and continue to air fry at 380F, until the tofu is very crispy and done to your liking, about 6 minutes more. Eat as is, or brush with extra buffalo sauce.

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Crunchy buffalo, with extra sauce on top.
Eat it as as, stuff it into sushi or wraps, or serve it with salad and mashed potatoes. Always with ranch.
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The GoWise 3.7 quart air fryer giveaway is open to readers in the United States, with the exception of Alaska and Hawaii. If you'd like to enter the giveaway, simply leave a comment on this post with an easy way for me to reach you electronically. Please also tell me which color you'd prefer: black, chili red, or plum, and what you want to make first. To be eligible, comments must be left on this post by Midnight October 1st, PST.

I'm pleased to announce the winner is Jain! Congratulations!!

You can find GoWise USA on Twitter, Instagram, and FaceBook.

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Straight out of the Air fryer, without extra sauce. Cronch. Cronch.
I'll be back on October 1st, with another giveaway and information about the brand new book, Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water, by Zsu Dever.

Thanks for visiting my little crumb of the internet!
Click here to subscribe to my blog and get posts delivered to your email when I update!

xo kittee

Disclosure:
I received a free 3.7 quart air fryer from GoWise USA for the purpose of review. No compensation or gift was exchanged for this post, and as always, the rad opinion posted here is my own.