Vegan Food & Living - October 2017

18 VEGAN FOOD & LIVING OCTOBER

Total fat Saturates Salt Sugar Protein

1g 0.4g 0.01g 9.6g 1.3g

Total fat Saturates Salt Sugar Protein

1g 0.1g 0.65g 12 .4g 1.2g

Lime tarts with meringue

By Linda Meyer from Veganosity (veganosity.com)

Makes 30 | Prep 25 mins plus chilling |

Cook 10 mins | Calories 56 (per tart)

FOR THE FILLING

400g (14oz) container of

fi rm tofu, drained

175ml (6fl oz) fresh lime

juice, about 5-6 limes

fi nely grated zest of 2 limes

115ml (4fl oz) fi ltered water

75g (2¾oz) sugar, more if

the fi lling is too tart

2 tbsp tapioca starch

¼ tsp fi nely ground sea salt

1-2 drops of green

food colouring

FOR THE MERINGUE

aquafaba from 1 x 450g

(16oz) tin of chickpeas

175g (6oz) fi nely

ground sugar

¼ tsp cream of tartar

1 ½ tsp vanilla extract

2 packets of phyllo (fi lo)

cups or one pie crust if

you prefer to make a pie

FOR THE FILLING

1 Add the ingredients to a blender and blend until it looks

like milk. You shouldn’t see any pieces of tofu.

2 Pour the mixture into a medium saucepan and cook on

medium-low heat until it becomes thick and creamy, like

custard. Set aside to cool.

FOR THE MERINGUE

3 In a large mixing bowl, add the cream of tartar to the

aquafaba and mix with a whisk attachment on high speed

until combined. Turn off the mixer and add the sugar and

vanilla and mix on a high speed for 10-15 minutes or until

the meringue forms stiff peaks.

4 Put the phyllo cups on a baking sheet and fill with the lime

filling. Top with a dollop of meringue and put under the

grill until the meringue begins to brown. Turn the pan to

brown them evenly. Watch carefully so they don’t burn,

never leave them unattended under the grill

5 Cover and refrigerate for at least 8 hours so they set.

TIP You may have extra filling and meringue left over, which

you can put in a ramekin and make a 'baked Alaska'.

Baked cinnamon

donut puffs

By Jenny Dunklee (www.thelazyveganbaker.com)

Makes 36 | Prep 10 mins | Cook 15 mins |

Calories 87 (per donut puff)

230g (8oz) plain fl our

340g (12oz) cane sugar

2½ tsp baking powder

1 tsp ground cinnamon

¾ tsp ground nutmeg

a pinch of ground

cardamom (optional but

highly recommended)

½ tsp salt (omit if

aquafaba is salted)

75ml (3fl oz) aquafaba

230ml (8fl oz)

non-dairy milk

3 tbsp melted

non-dairy butter

1 tsp vanilla extract

115g (4oz) sugar

1 tsp ground cinnamon

1 Preheat the oven to 180°C/Gas Mark 4.

2 Liberally grease muffin tins. This recipe fills three 12-hole

mini muffin tins or one 12-hole regular size muffin tin.

3 In a large bowl, mix together the flour, cane sugar, baking

powder, 1 tsp cinnamon, nutmeg, cardamom and salt, then

set aside.

4 In a medium bowl, mix together the aquafaba, non-dairy

milk, melted butter and vanilla.

5 Add the wet ingredients to the dry and whisk together

until completely combined and no lumps.

6 Spoon the batter into the prepared muffin tins and bake

for 12-15 minutes or until a toothpick inserted into the

centre comes out clean. (If you're using a regular size

muffin tin, increase the baking time to 20-24 minutes.)

7 While the donuts are baking, mix together the remaining

115g (4oz) sugar and 1 tsp cinnamon.

8 After removing the donuts from the oven, let them cool

for 8-10 minutes, then carefully pop them out of the tins,

using a knife around the edges if necessary.

9 Toss the donut puffs in the cinnamon/sugar mix while they

are still warm. Store donuts in an airtight container.

Aquafaba^ RECIPES

VFL17.Aquafaba.indd 18 06/09/2017 11: