Vegan Food & Living - October 2017

Total fat Saturates Salt Sugar Protein

11. 3 g 3.3g 0.06g 0.7g 4.2g
    Total fat Saturates Salt Sugar Protein

0.4g 0g 0.01g 13.2g 1.6g

20 VEGAN FOOD & LIVING OCTOBER

Cloud bread

By Sophie Goel from My Dainty Soul Curry

(www.mydaintysoulcurry.com)

Serves 6 | Prep 25 mins | Cook 15 mins |

Calories 135 (per serving)

120g (4¼oz) blanched

almond fl our

1 tsp nutritional yeast

1 tsp garlic powder

¼ tsp dried thyme

salt, to taste

¼ tsp baking powder

a pinch of bicarbonate

of soda

75ml (3fl oz) almond milk

4 small slices of pickled

jalapeno (optional)

1 tbsp almond butter

½ tsp toasted or raw

sesame seeds

450ml (16fl oz)

whipped aquafaba

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

2 Mix the dry ingredients well.

3 Blend the wet ingredients, except the aquafaba, to make a

smooth purée.

4 Add to the dry ingredients and mix well along with the

jalapeno, if using.

5 Now fold in the whipped aquafaba slowly.

6 Scoop out spoonfuls of the mixture onto a greased

baking sheet.

7 Add some toasted or raw sesame seeds.

8 Bake until the edges are brown.

9 Turn off the oven. Let it stand in the oven for 5 minutes.

10 Take the cloud breads out and cool on a rack.

11 Tastes best when fresh or slightly warm.

12 The recipe yields 12-14 mini cloud breads – serve two

breads per person.

TIP If making a cloud bread loaf (pictured above), add an

extra 2 tsp of almond flour or chickpea flour. Cook in a loaf

tin for 20 minutes. Allow it to cool down completely, then

slice and serve.

Virgin strawberry

margarita punch

By Sophie Goel from My Dainty Soul Curry

(www.mydaintysoulcurry.com)

Serves 6 | Prep 15 mins | Cook 5 mins | Calories 75 (per serving)

FOR THE PURÉE

400g (14oz) strawberries

½ a lemon

½ jalapeno, seeds discarded

juice and pulp of 2 oranges

stevia, to taste

FOR THE WHIP

115ml (4fl oz) aquafaba

juice of ½ a lime

a dash of chilli powder

2 sachets of stevia

a pinch of cream of tartar

FOR THE PUNCH

50g (1¾oz) blueberries

50g (1¾oz) strawberries

675ml (24fl oz)

strawberry sparkling

water, chilled

230ml (8fl oz) mandarin

sparkling water

½ a lemon

a few mint leaves

115g (4oz) sliced oranges

a few lemon slices

1 Take some strawberries and cut the stems. Grill them for

a few minutes until they start to ooze juice.

2 Cut a jalapeno and discard the seeds. Grill half of the

jalapeno skin until charred and soft. Put the grilled

strawberries and jalapeno in a blender.

3 Add the juice of 2-3 oranges and half of a lemon. Allow to

cool completely. Add stevia and blend into a fine purée.

4 For the chilli-lime aquafaba whip, add a pinch of cream

of tartar, two sachets of stevia, juice of half a lime and a

dash of chilli powder to the aquafaba. You can add sweet

paprika too – the idea is to add some chilli kick, not heat.

5 Whip the aquafaba until stiff peaks are formed.

6 For the punch, put the strawberries, oranges, lemon and

blueberries in a bowl and muddle them up so that they

release their juice, but are not completely broken.

7 Add the muddled fruit and berries and the purée to the

sparkling water and give a good stir.

8 Refrigerate and serve with the aquafaba whip.

VFL17.Aquafaba.indd 20 07/09/2017 16: