In collection 2 of The Entire Meals Vegan Pod Cast we’re altering the format barely. Every week we are going to proceed to speak about meals ‘on the menu’ for that week, you’ll discover this modifications because the yr progresses and the seasons change as we eat seasonally.
Nevertheless we can be focusing every episode on a distinct meals associated matter, it might be an ingredient, model of cooking or model of recipe… And this week we discuss beans.
We give hints and tips about:
- Working with dried or tinned beans
- Utilizing beans in stews
- make bean burgers
- make hummus with a spread of beans
- make falafels
- Utilizing aquafaba, the juice that always will get thrown away in a tin of chickpeas.
On the menu this week is a chocolate mousse constructed from aquafaba, the juice which normally will get thrown away in a tin of chickpeas. We then go on to speak a couple of Mediterranean mezze cake – assume mezze model meal with rice, aubergine, courgette, purple pepper, baba ganoush, olive tapenade falafels and hummus all collectively in a single ‘cake’.
We additionally discuss 2 pubs that had a really profitable Veganuary, with one pub now saying they’re sticking to a 100% vegan weight loss plan after having the busiest month in 17 years.
Recipes and present notes
- Pubs that had a profitable Veganuary
- The Thimble Inn 14 Excessive St, Piddlehinton, Dorchester DT2 7TD
- The Queen Inn Higher Cwmbran Rd, Cwmbran NP44 5AX (Now completely vegan menu)
- Mediterranean Mezze cake, see recipe under
- Chocolate mousse, see recipe under
- Hummus, hearken to pod solid for recipe
- Falafels, hearken to pod solid for recipe
- Recipe for baked beans
- Recipe for burgers
Mediterranean Mezze Cake
Components
As you could have guessed, we don’t stick an excessive amount of to strict recipes! Our primary recipe contains:
- Courgette, baked for 30 min
- aubergine, baked for 30 min
- 3 flour tortillas
- One portion of hummus, from a 400 g tin of chickpeas ( within the podcast we let you know how you can make hummus)
- 10 sun-dried tomatoes
- One portion of olive tapenade
- Roughly 250 g of cooked basmati rice
- 1 purple pepper, seared
- 6 tinned Artichokes
- One portion of baba ganoush
- one portion of falafel combine (within the podcast we let you know how you can make falafel)
Directions
Grease a springform tin, in case you are fortunate it is going to be precisely the identical diameter, if not you could have to trim the tortilla to suit the tin.
Begin to layer up the cake, place a single layer of alternate courgette and aubergine and fill within the gaps with olive tapenade. Cowl the highest with a layer of rice.
Add one other flour tortilla. At this stage push the flour tortilla all the way down to compact the layer beneath.
Repeat the identical precept with courgette, aubergine, artichokes and sun-dried tomatoes.
High with a ultimate flour tortilla, pushing down evenly to compact the layer beneath and unfold the falafel combine on prime.
Bake in an oven at 180° for 25 min.
After baking unfold the hummus excessive and beautify with any remaining courgette and aubergine.
Vegan Chocolate Mousse
Components
- 100 g of darkish chocolate, normally something over 75% cocoa is vegan, however do test the label.
- Aquafaba from 1 400g tin of chickpeas
- 2-3 tbsp sugar, we used coconut sugar and most well-liked this to cane sugar
- 1 tsp vanilla extract
Technique
Place the chocolate right into a bowl and droop the bowl over a saucepan of boiling water, add the chocolate (retaining one sq.). Soften the chocolate within the bowl.
Place the aquafaba right into a meals processor with a beater attachment and whisk till you get stiff peaks. Relying on the facility of your meals processor it will possibly take anyplace between 4 and 10 minutes. Gently fold within the melted chocolate, sugar and vanilla, being cautious to not destroy the fluffy aquafaba.
Place into serving dishes or glasses and chill for roughly 2 hours.
We then grated the chocolate sq. excessive.
