Megan's Head

A place where Megan gets off her head.

Category: vegan hacks

Aquafaba Meringue

I thought I would tell you about my latest vegan hack. I have tried, and failed at aquafaba meringues a few times (also aquafaba chocolate mousse), but yesterday’s attempt was my most successful. They were a little over baked, but they didn’t flop, stick, slide, burn or bubble into a lava mess and I think I know why.

For the first time ever I used the aquafaba from a can of Woolworths organic chickpeas, so there was no added salt, or stabiliser or anything else, just water. The aquafaba was gloopy, which is good, apparently.

All I did was whip the aquafaba, add a mix of castor and brown sugar and a teaspoon of vanilla essence, and bake for 1.5 hours on 120°c. Next time I will make the oven cooler.

Here is a pic of the last three.

Beautiful Cabbage Salad

I just made this beautiful vegan cabbage salad and it is too good not to share.

The ingredients are; a small baby cabbage, shredded, a sliced stick of table celery, sliced sugar snap peas, grated raw turnip, fresh sliced green chillies, a few sliced dates, a spoonful of cocoa nibs, and sunflower seeds. The dressing is olive oil, white vinegar and lemon juice, with salt and pepper. It is so fresh and good.

Off to eat it now.

Quinoa made Edible

I want to experiment with this idea of blogging some of my own very useful vegan hacks and I thought that the best place to start is with the mostly utterly tasteless but so nutritious  quinoa.

Most recipes call for the simple boiling of this magical legume and the only thing it can compete with in terms of tastelessness is tofu.

So, here is my quinoa hack.

I fry up onion in some olive oil (not a lot), add the quinoa, salt, pepper and sometimes even other dried herbs, and enough water to cover and then an added 10mm over the top, and add a Knorr veg stock pot. I bring it to the boil, then turn it down and let all the water absorb.

So, chop half an onion.

Fry it up in a little olive oil.

Add a cup of quinoa. (I like white, but red or black quinoa is good too)

Stir up the quinoa to coat it.

Add water to cover and a little extra (10mm).

These are the stock pots.

Bring to boil, then simmer slowly until water is absorbed and evaporated.

I don’t have more pics because I used it immediately after cooking. I made Yotam Ottolenghi’s quinoa and sweet potato salad, which is so delicious.

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