Vegan Food & Living - October 2017

VEGAN FOOD & LIVING OCTOBER 15

Total fat Saturates Salt Sugar Protein

1.2g 0g0g 9.6g 3.2g

Total fat Saturates Salt Sugar Protein

3.4g 0.4g 0.16g 6.5g 12g

Marshmallow cereal

By Kelly Peloza (www.seitanbeatsyourmeat.com)

Serves 12 (one box of cereal) | Prep 1 hr |

Cook 1 hr 30 mins | Calories 183 (per serving)

a box of sugary Cheerios-

type cereal

75ml (3fl oz) aquafaba

(^1) / 8 tsp cream of tartar
115g (4oz) sugar
(^1) / 8 tsp agar powder
¾ tsp vanilla bean paste
(or vanilla extract)
food colourings – red, blue
and yellow
1 Combine the aquafaba and cream of tartar in a stand
mixer equipped with a balloon whisk attachment and
whip until it starts to thicken.
2 Mix together the sugar and agar powder.
3 Gradually add the sugar/agar mixture and the vanilla, and
continue whipping until thick, about 8 minutes.
4 Line three or four baking sheets with parchment paper.
5 Grab three small bowls and spoons and divide the
meringue mixture between the bowls. Using food
colouring, make red, blue, and yellow meringue.
6 Grab two more small bowls, then, using some of the red
and blue meringue, mix some purple meringue. Using blue
and yellow, make some green.
7 Preheat the oven to 100°C/Gas Mark ¼.
8 Fill five small piping bags or zip-top bags (cut off the tip)
with each colour of meringue.
9 Using Lucky Charms cereal for reference, pipe your tiny
marshmallows onto the prepared baking sheet.
10 How many marshmallows does this make? A lot.
Depending on the size of your marshmallows and the
spacing between them, you might fill up two to four full
baking sheets.
11 Bake/dehydrate the marshmallows in the oven for 1 hour.
12 Turn off the oven and leave the marshmallows in the oven
until they return to room temperature.
13 Finally, mix with cereal and eat with your non-dairy milk
of choice.
Cheese and onion
roasted chickpeas
By Melanie McDonald (www.avirtualvegan.com)
Serves 8 | Prep 5 mins | Cook 40 mins | Calories 212 (per serving)
540ml (19fl oz) tin of
cooked chickpeas
2 tbsp aquafaba
3 tbsp onion powder
½ tsp garlic powder
3 tbsp nutritional yeast
½ tsp salt
1 Preheat the oven to 200°C/Gas Mark 6.
2 Line a baking tray with baking parchment.
3 Drain the chickpeas, making sure to reserve 2 tbsp of the
liquid for later.
4 Pour the chickpeas onto the baking tray and bake in the
oven for 30 minutes.
5 Remove from the oven and carefully pour into a bowl.
6 Add the aquafaba and stir well.
7 Add the other ingredients and make sure all the chickpeas
are coated.
8 Pour back onto the baking tray and put back in the oven.
9 Bake for 10 minutes.
10 Remove from the oven and stir them all around a bit.
11 Put back in the oven, then turn the oven off.
12 Leave in the oven until it is completely cool without
opening the door. I make them in the evening and leave
them in the oven overnight.
13 Remove from the oven and store in an airtight container.
I have found they keep better in glass jars than they do in
plastic containers.
TIP 1 The chickpeas will keep well for up to 2 weeks in an
airtight mason jar.
TIP 2 If you don’t leave them in the oven to cool
completely for a few hours before taking them out they
won’t stay crispy for as long. It is fine to take them out earlier
if you will be eating them on the same day.
VFL17.Aquafaba.indd 15 06/09/2017 11: