Archives for posts with tag: pie

Beating the chickpea liquid

In case you haven’t heard, some wonderful person discovered that if you keep the liquid when you drain a tin of chickpeas, and you whip up that liquid with a handheld beater, then you can make ** vegan meringue **. It’s some kind of vegan miracle. (Actually, I think it’s probably due to starch: there’s an explanation at the end of the first paragraph of this post on Seitan is My Motor.)

Vegan meringue, before baking

I heard about vegan meringue on Twitter, then immediately did some googling and found this recipe for vegan lemon meringue pie on Seitan Beats Your Meat. (As a mathematician, I loved her Pi Day reference too.) Pictured above is the pie, a mini-pie made with some leftover lemon filling and meringue topping, and one of the THREE trays of meringue kisses that I made with the rest of the leftover meringue. You won’t believe how much meringue one tin of chickpea liquid can produce.

Meringue Kisses

Here we see some meringue kisses. Cute!! I did find that these kisses soaked up moisture from the air very quickly (and we have humid air in Sydney at the moment). But I followed someone’s tip which is this: store your meringue kisses in an airtight container with a few packets of dessicant (e.g. silica gel): those little packets you get with shoes or vitamins, to keep things dry. It works! The kisses were crunchy on the outside and chewy on the inside. At most there’s a tiny hint of a bean taste, if you concentrate and try to find it, but you have to look for it pretty hard: really these just taste like meringue.

Lemon meringue pie

The cooked pie looked more or less the same as the uncooked pie, but the meringue was crispy. I finished baking after midnight, so we had to wait until the next evening to eat the pie. The meringue layer had softened, which is what you want for this dessert I think. The lemon layer was very lemony. I had cheated somewhat and used store-bought (vegan) shortcrust pastry, instead of making the pastry from the recipe. (I’d also baked it a little too long in the blind baking stage, but it was still yummy.) This pie was really fun to make and very tasty to eat.

To sum up: vegan meringue exists (and you don’t need to use weird egg replacer powder to make it.) Grab a tin of chickpeas and give it a go. (Remember to use the hashtag #legumeringue because it was Leigh Drew’s idea and it is genius.)

Pie from Fruits de la Terre (UK)

During my trip to the UK in December/January, my sister-in-law introduced me to the delights of Fruits de la Terre. They sell vegan pies mainly, but other items such as nut roasts. We visited them at the Green Park Station farmers market in Bath one Saturday morning. According to their Facebook page, they also sell their wares at Swansea Market and at Aberwystwyth.

This was a Moroccan Tagine Pie. The flavours worked really well and the pastry was light and flaky. Overall, delicious. The olive on the side of the plate was put there by me, and does not come with the pie (-:

Apple pie with a twist

I had some apples to use up. I had store-bought vegan pastry. I didn’t have enough apples for a full apple pie. Then I had an idea… I made some nut cream filling from Leigh Drew’s Cherry Strudel recipe from Wrapped in Pastry. (I used almonds, but you can also use cashews). A layer of parcooked apple slices on the bottom, then the nut cream, then more apples. By this time I was running out of pastry, so I did a fancy lattice thing on top.

It was fun! and it worked well. My son and I enjoyed this with dairy-free vanilla ice-cream. My daughter just liked to eat the pie on its own.

You can watch a video of Leigh making cherry strudel on the Veganthused site.

Apple tarte tatin

For this I read a few recipes online and then kind of made it up. I made this a little while ago and have forgotten exactly what I did! (We moved house recently which has wiped my brain clean.) I was aiming for a vegan version of my mother-in-law’s recipe: the apple slices are pre-steamed to soften them up, I remember that much. I melted vegan margarine and stirred in some brown sugar. I think I just poured this mixture over the apple slices (artfully arranged at the bottom of the pie dish), then put some puff pastry on top (store bought, vegan). Then I put it in the oven at some temperature (moderate?) for some time (20 mins? longer?). Although I’ve forgotten all the technical details, I do remember that it tasted very good with soy icecream.

Pumpkin chickpea pie with basil

This pie is easy to make. The filling is pureed in a food processor, so it has the consistency of baked hummus. The basil flavour works really well. I used Dreena Burton’s recipe “Yellow sweet potato chickpea pie with basil” (from Let them Eat Vegan), substituting pumpkin for the sweet potato. It’s not that I have anything against sweet potato, you understand – just we had some pumpkin in the house that needed to be cooked. I’ll definitely try it again with sweet potato one day.

Chickpea, leek and mushroom pie

This is one of the first meals I cooked when I became vegan, from my sister Leigh Drew‘s second cookbook Wrapped in Pastry. Yum!