Hello and happy birthday to Miss Edna Lewis! Today is a good day to recommend her asparagus recipe, which blessedly skips all the blanching and shaving you’ll find below.
Thanks so much for the shoutouts and for being the vegan anchovy paste's number one stan! I typically also just throw it together in the pan, haha! And I also love it in breadcrumbs.
My humble two cents on the flax custard thing: I would never use flax seeds in this way, I just can't imagine it working! I see that it does work for Shamshiri, so I don't want to poopoo the technique out of hand, but it just seems like it'd be more straight forward to get something akin to Kookoo Sabzi by adding more chickpea flour instead of flax as it would firm up much more easily (I think Hetty McKinnon recently did a riff on it where she did that)?? I'd also consider adding to the chickpea mix some watered down pumpkin seed butter or tahini for an eggyness, or even a little blended silken tofu, and maybe a smidge of baking powder to lighten the whole thing up. But in my humble opinion flax eggs work best doing the binding work of eggs in cookies, sometimes cakes, etc. and not in custardy applications. Of course I could be wrong, I can't say I've tried using them this way very often!! Sorry if that was more than two cents, lol.
Thank you for the custard feedback Julia, I was really hoping you would have ideas. I'm excited to check out McKinnon's version now!! My vegan custard game in general is weak, need to practice.
Happy to talk vegan custard ideas all day, every day, hit me up any time! I was also thinking about this classic omelet batter from Isa Chandra Moskowitz that I used to make all the time. I feel like it got me going on mixing various things with chickpea flour to achieve desired textures in my earlier egg-free days! https://www.theppk.com/2010/07/tofu-omelets/
Thanks so much for the shoutouts and for being the vegan anchovy paste's number one stan! I typically also just throw it together in the pan, haha! And I also love it in breadcrumbs.
My humble two cents on the flax custard thing: I would never use flax seeds in this way, I just can't imagine it working! I see that it does work for Shamshiri, so I don't want to poopoo the technique out of hand, but it just seems like it'd be more straight forward to get something akin to Kookoo Sabzi by adding more chickpea flour instead of flax as it would firm up much more easily (I think Hetty McKinnon recently did a riff on it where she did that)?? I'd also consider adding to the chickpea mix some watered down pumpkin seed butter or tahini for an eggyness, or even a little blended silken tofu, and maybe a smidge of baking powder to lighten the whole thing up. But in my humble opinion flax eggs work best doing the binding work of eggs in cookies, sometimes cakes, etc. and not in custardy applications. Of course I could be wrong, I can't say I've tried using them this way very often!! Sorry if that was more than two cents, lol.
Thank you for the custard feedback Julia, I was really hoping you would have ideas. I'm excited to check out McKinnon's version now!! My vegan custard game in general is weak, need to practice.
Happy to talk vegan custard ideas all day, every day, hit me up any time! I was also thinking about this classic omelet batter from Isa Chandra Moskowitz that I used to make all the time. I feel like it got me going on mixing various things with chickpea flour to achieve desired textures in my earlier egg-free days! https://www.theppk.com/2010/07/tofu-omelets/
ok i checked out the mckinnon recipe and i'm so intrigued!! i assume/hope that bob's garbanzo fava flour would work... it's on my list for next week!
I'm sure the fava/garbanzo would work just fine. I hope it turns out well!
ooooh thank you!
(By "today" for Miss Lewis's birthday I meant yesterday! Written at the night job and intended to get it in before midnight.)