I’ve made tofu scramble many times, but this is the first time I’ve ever made a chickpea scramble. I used this Mexican Chickpea Scramble recipe from Fettle Vegan. I didn’t have any cabbage in the house, but I added some chopped-up choy sum for extra leafy-green goodness.
I served this up for dinner, along with home-made Lincolnshire seitan sausage, baked beans and peas. The scramble was tasty and filling. Maybe I still prefer scrambled tofu, but I will definitely make chickpea scramble again.
My Mum fed us this tasty dinner when we were staying with her last month… she had seen the recipe in the paper, but it is also available on taste.com.au. This is a tasty meal with a great mix of flavours, colours and textures. I’ll definitely make this myself one day. Mum chose to serve this with green beans, which was a good call: serve with your favourite green veg.
It’s been a bit healthy around here lately… we can’t have that! So yesterday I made vegan marshmallows using this recipe from Seitan is my Motor. It’s another use of the magic chickpea liquid that makes vegan meringues.
I’ve never made marshmallow before, and it was an interesting process with a couple of surprises. At one point you have to put some sugar, syrup (I used glucose syrup) and water into a saucepan. I had first poured in the sugar, then syrup on top, and then water. When the water hit the sugar, the sugar started dissolving and let out air bubbles, which rose up slowly through the thick syrup like bubbles in hot mud in New Zealand somewhere. That’s some kind of science at work there. (This was before the saucepan went on the heat.)
I’m pleased with how these marshmallows turned out. They aren’t as light as store-bought marshmallows, and they’re a bit more rubbery (my 6-year-old said they were more like a jelly) but with all that sugar, they can’t fail to be delicious. Next time I might try adding some food colouring and maybe some flavours (maybe a drop of rosewater).
I made individual vegan pavlovas using the chickpea meringue recipe I’d made before. This is the first ever time I attempted a pavlova, having never been brave enough to try in pre-vegan days. I decided to try to shape the meringue with a spoon, rather than by piping it. The result, as you can perhaps see, was a rather shapeless blob… but a sweet and delicious TASTY shapeless blob.
I think my meringue looks a little brown for two reasons: I used raw sugar instead of white sugar (ground up finer using a stand blender), and I think I overcooked the meringue a bit, unfortunately. So the meringue was crispy all the way through, which is not my preference: I like some soft marshmallowy centre to my pavlova. But the thing is, when you put whipped coconut cream and beautiful fresh fruit on top, it’s still gorgeous. I went with berries, kiwi and passionfruit.
If I make a more pulchritudinous pavlova one day, I’ll be sure to promptly post a picture here. Meanwhile, I’m actually quite happy about these (and my partner and kids were too).
One of my favourite discoveries since becoming vegan has been roasted chickpeas. Who knew that they were so delicious? I quite like this recipe from Dreena Burton (I often use the balsamic vinegar instead of the lemon juice). The rosemary is great in this recipe.
So, if you happen to have some leftover chickpeas (say, after making a batch of chickpea cutlets), just roll them around in some yummy stuff and stick them in the oven. Alternatively, if you’ve marinated something (e.g. tempeh, or some veg) and you have some leftover marinade, why not tip some chickpeas into the marinade and then roast them, to see how it tastes?
This is Dreena Burton’s Chickpea and Artichoke “Bliss in a Dish”. It is quite simple to prepare and I really enjoy all the mediterranean flavours. It is also very filling, and nice warmed up served over toast for lunch the next day. While in the UK recently, I cooked this meal for my (omni) parents-in-law. I think they liked it (they had second helpings).
This recipe from Dreena Burton’s “Let them eat vegan” is also available online. The full title is “Warmly spiced quinoa chickpea stew with figs”, but I used the dried apricot alternative mentioned in the recipe (as this saved me a trip to the shops). There’s lots of tastes and textures here: fennel, pine nuts, red pepper, the dried fruit and spices. A very tasty and filling meal which is wheat-free, gluten-free and soy-free.