Starting with liquid from one can of chickpeas (garbanzo beans, no salt added preferred), bring to medium boil on stove top.
*Reduce aquafaba by about 1/3 or for approximately 10-15 minutes. This step does not need to be exact. Reducing the liquid shortens the mixing time up and improves texture.
**Add cane sugar (organic/vegan preferred) to blender; pulse a few times to create a finer grain, but not powder sugar consistency. This aids in a smoother meringue.
Using a stand mixer (hand-held units will work) with the whisk attachment, add chilled, reduced aquafaba and cream of tartar to bowl. Starting on lowest speed, incorporate cream of tartar then gradually increase to highest setting.
Continue mixing, slowing down or stopping mixer to scrape sides of bowl as needed and to begin adding the sugar, starting with a couple table spoons at a time.
After the mixture grows, more sugar can be added each time. Continue this process for up to 15-20 minutes (honestly, it’s never taken more than 6-10 minutes for me) or until all the sugar is incorporated and stiff peaks form.
Slow mixer to medium and slowly add vanilla and lemon juice; mix for a couple more minutes.
Meringue will keep in the refrigerator for a few days. If it deflates, even entirely back to liquid form, place chilled mixture back in stand mixer and re-whip.
I’ve had good success with storing leftover meringue in the freezer. Defrost at room temperature or in the refrigerator.
INGREDIENTS
1/2 cup *reduced aquafaba (chickpea) liquid, chilled
1/2 teaspoon cream of tarter
1/2 cup **lightly ground cane sugar, scant
1 teaspoon vanilla
1/2 teaspoon fresh lemon juice (optional, but recommended)
1 12.3 oz pkg. Silken Tofu
1/2 cup rice wine vinegar
1/4 cup low-sodium soy sauce
2-3 cloves garlic, minced
1 bunch cilantro, including stems
2-3 tsp lemon juice
Method: Blend all ingredients until smooth. Taste, adjust flavors. Enjoy.
Storage: Refrigerate up to 10 days.
Inspired by forksoverknives.com
2 large cans San Marzano tomatoes
1 bulb garlic, diced
1 onion, finely diced
2-3 Tbl tomato paste
salt to taste
Method: Sweat the onions for 10-20 minutes on low heat. Add remaining ingredients, bring to low boil and simmer for 30 minutes. If reducing to much, cover with lid askew.
Storage: Refrigerated in covered container up to 10 days.
1/3 cup low-sodium Tamari Sauce (or soy)
1/3 cup pure maple syrup
2 Tbl rice wine vinegar
3 cloves garlic, minced with zester
2 t fresh ginger, minced with zester
1 lime, zested and juiced
Method: Place ingredients in jar with lid. Shake well. Taste, adjust flavors.
Storage: Refrigerate up to 10 days
Inspired by Jane Esselsyn
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