I made Madhur Jaffrey’s Chickpea & Tomato Stew, and used the leftover “Aquafaba” to try making vegan meringue cookies at the same time. The next day I made Jack Monroe’s White Chocolate Tea Bread. Loved all three.
In the past month, I’ve used my own blog as a recipe resource more than once. I made daal, I believe, for the first time after moving to London and needed to consult for the right ingredients and proportions. And I made risotto yesterday, which I also needed to consult my own blog for. So I want to put these in here too…just in case.
Chickpea & Tomato Stew
Sorry no picture this time
– 6 medium-sized tomatoes
– 4 fl oz/1 dl olive oil
– 2 medium-sized onions, peeled and chopped
– 4 cloves garlic, peeled and finely chopped
12-13 oz/340-370g boiled, drained chickpeas or drained tinned chickpeas
– 4 tbs very finely chopped fresh parsley (I used coriander)
– 1/2 tsp dried thyme
– 1 tsp salt, or to taste
Drop the tomatoes into boiling water for 15 seconds. Remove with a slotted spoon and peel. Chop the tomatoes finely.
Heat the oil in a 7-8in/18-20-cm-wide pan over a medium flame. Put in the onions and garlic. Stir and fry for 3 to 4 minutes or until onions are soft. Put in the tomatoes. Stir and cook them for 3 to 4 minutes or until they are soft and paste-like. Add the chick peas, parsley, thyme, salt, and 8 fl oz/quarter l water. Bring to the boil. Cover, lower heat and simmer gently for 10 to 15 minutes.
Aquafaba Meringue Cookies
I used the first recipe that came up on google – It Doesn’t Taste Like Chicken‘s
– the liquid from 1 can of unsalted chickpeas (in water)
– 1/2 tsp vanilla extract
– 1/4 teaspoon cream of tartar
– 3/4 cup white sugar
Beat for about 10 minutes until stiff peaks form when you remove electric whisk out of the bowl (I don’t think I reached stiff peaks).
I put one batch in the oven and beat a bit more.
The ones on the left is the first batch, a little underbeaten, and I think the one on the right was better. Though my friend really liked the one of the left and said it reminded her of a German biscuit she couldn’t remember the name of. I think a little more beating would make the intended result.
Top (Second batch); Bottom (First batch – underbeaten)
Still a real big hit. My flatmate and her friend and boyfriend had it before I told them that it was totally vegan, and they were so amazed!
I love Jack’s recipes because they don’t take too many ingredients and are usually really easy to make. Though this took a lot of time (15 minutes to put together and knead, then 20 + 30 for proving the dough, 40 mins to bake, and then cooling time), it was actually really easy to put together. Also, I really like the fact that apart from the white chocolate, I had all the other ingredients at home. I’m really happy that I have two (dessert) recipes for which I always have things at home (this is the other one).
My friend said she really liked it because it’s sweet while not being too sweet. We’re looking forward to having more for breakfast tomorrow morning.