#veganize with vegan butter and aquafaba for egg wash | Explore Tumblr Posts and Blogs

woodandgrains · 3 years

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apple, black sesame, and cardamom crumble pie

#veganize with vegan butter and aquafaba for egg wash #fall #dessert #pie #apples #tahini #sesame seeds #vegetarianventures #380/12 #des over 300 #17/56/3

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semiotextiana · 3 years

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Salome Im begging you to drop the rhubarb cake recipe please🥺🙏😩

ive been meaning to since the first time i was asked, its just that its a recipe i got from my mom on a washed out piece of paper so i had to find a little time to transcribe it into english and i also veganized it so i didnt fully follow this recipe.

ingredients:

4 eggs (medium), 100g butter, 300g sugar (100g for the dough, 200g for the foam - i use less in both, and i used brown sugar), 1 pinch of salt, 1 pack of vanilla sugar, 250g flour, 1 tsp baking powder, 750g rhubarb, 60g starch (i used cornstarch), optional: lemon balm to put on top

preparation:

1. separate egg yolks from egg whites - you need both (i used 4 tbsp flax meal + 10 tbsp of hot water instead of the 4 egg yolks for the dough and i used 8 tbsp of aquafaba instead of the egg whites for the foam)

2. whisk butter (small pieces), 100g sugar, vanilla sugar + salt until creamy. add egg yolks.

3. mix flour with baking powder and knead into the butter sugar egg mixture by hand. (i then put the dough in the fridge)

4. cut rhubarb in small pieces (i peeled the rhubarb because my mom does that too but its not mandatory) and mix with the cornstarch.

5. whisk egg whites (or aquafaba) while gradually adding 200g of sugar until it forms a stiff foam. fold in rhubarb pieces.

6. grease a round pan. press the dough into the pan and up the sides evenly, up to around 4.5cm high on the sides. you can roll it out then transfer it to the pan but i just put it in there as a ball and started pressing.

7. spread rhubarb foam mixture on the dough. bake at 175 celsius for around 1 hour. let it cool completely afterwards.

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susiefoo · 5 years

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This can very easily be veganized by swapping out the eggs with flax eggs, Ener-G, or aquafaba! YUM! #Repost @gkstories ・・・ Put this mushroom, rice and hazelnut loaf on your Xmas recipe list. It’s a family classic. We might serve it with some kind of mustardy gravy this year. The loaf isn’t vegan but if anyone has suggestions on how to make it without eggs, please share in the commenta. I’m thinking that aquafaba or psyllium might work? *** Mushroom, Rice & Hazelnut Loaf Makes 1 loaf 1/2 cup / 150 ml whole grain rice, any colour (we used red) 1 cup / 300 ml water a large pinch sea salt 2 tbsp cold-pressed coconut oil, butter or olive oil 1 large onion 2 garlic cloves 10 oz / 300 g mushrooms 1 sprig rosemary 2 sprigs thyme sea salt and black pepper 7 oz / 200 g spinach (fresh or frozen, thawed) 4 eggs 1/3 cup / 100 ml unsweetened plant milk or regular milk sea salt and black pepper ¼ tsp ground nutmeg 3.5 oz / 100 g hazelnuts (if allergic to nuts, use sunflower seeds or simply skip them), coarsely chopped * Preheat the oven to 400°F / 200°C. Place the rice in a sieve and rinse with water. Then place in a saucepan with water and salt. Bring to a boil, lower the heat to a bare simmer and let cook for 30-40 minutes (check the specific cooking time on the package). Clean the mushrooms with a soft brush, if they are very dirty you can wash them with a little water and dry well. Slice the stem and the cap lengthwise into large slices. Heat oil in a skillet on medium-high heat, add garlic and onion and fry until fragrant. Then add mushrooms, rosemary, thyme salt and pepper and let fry for 2-3 minutes until browned on one side, then stir to flip side. Fry for a couple more minutes and then add spinach, stir around until wilted and pour into a bowl. In a separate bowl whisk the eggs with milk, nutmeg, salt and pepper. Add hazelnuts, cooked rice and the mushroom and spinach mixture and combine. Grease a loaf pan or cover it in baking paper. Pour the loaf mixture into the pan, place in the oven and bake for 45 minutes. Let cool slightly to allow the loaf to set. Carefully flip the loaf out of the pan. Use a sharp knife when slicing it, we usually do 1-2 cm slices. (at Kook Corner) https://www.instagram.com/p/BrLsTe7D6ir/?utm_source=ig_tumblr_share&igshid=1138cdad7h8og

#repost

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woodandgrains · 4 years

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