As seen at the Bayou VegFest in downtown Houma!
Were you at Bayou VegFest? Did you come have some hot chocolate and marshmallow fluff with me? I wanted to put up a quick post with the details of what I made.
For the hot chocolate:
I put Silk brand dark chocolate almond milk in my Instant Pot on Sauté until it warmed up. This is no secret recipe, just a reminder that vegan hot chocolate is easy as can be- and nothing to be intimidated by!
For the marshmallow fluff:
Using my KitchenAid mixer (which shook my whole table), I whipped the aquafaba and cream of tartar on high until the liquid became of foamy and creamy. Then I added a little powdered sugar at a time until the mixture became shiny and fluffy like marshmallow fluff, mixing on high speed.
*You can also make your own beans from dry and use the liquid for your aquafaba. I like to make beans in my instant pot (there's a bean setting) and then I reduce the aquafaba a bit after draining out the beans to get an even thicker and more fluffy liquid.
When I got home, I made a bean and veggie soup with the beans in my Instant Pot in just a few minutes. It was SUCH a great day and it was so nice to meet so many of you.
For a savory use for Aquafaba, you can make your own vegan mayonnaise!
If you are on Facebook, check out the group, Aquafaba (Vegan Meringue- Hits and Misses) for lots of tips, recipes, and troubleshooting using this fun bean liquid!
If you visited my table and wanted to purchase one of my books, here are links to all of them:
The vegan world is a-buzz with this "Aquafaba" magic bean juice. Basically, you drain the liquid from a can of beans and use it as an egg white sub in macarons, cookies, and even mayonnaise. Many of the recipes I've seen for it call for a stand mixer, but this one is a bit different.
This recipe from Peanut Butter and Vegan works great, in my experience, and served as a base for my creation today. I replaced the vinegar with lemon juice and added about a half cup of loosely packed fresh dill.
So here's what I used:
The liquid from one can garbanzos beans
1/2 cup loosely packed fresh dill
Juice of 1/2 a lemon
garlic salt to taste
Grapeseed Oil (about 1/2- 3/4 cup)
I put everything except the oil in a widemouth mason jar, and then blended with my immersion blender until foamy. Then I slowly poured in oil as I blended until it became white and creamy. This time it didn't firm up, and sometimes adding more oil helps with that, but I didn't want it too oily, and I didn't mind creamy. Worked great for me. Since I left it runny, I used it like a ranch dressing on a kale salad with roasted yams and garbanzo beans (I used some from the can I had drained, and saved the rest for salads for the rest of the week).
Making it in a mason jar gave me an instant storage, since I just put a lid on it and put it in the fridge. It's maybe a stretch to call a mason jar a gadget, but it's a useful tool beyond pots and pans, so I'm going to count it.
If you make this mayo, comment with the flavors you added,
I wrote a children's book, How Our Vegan Family Celebrates, to help vegans and vegan allies know how to include vegans in their celebrations and give affirmation to vegan kids who may feel alone. The book goes through holidays throughout the year and has a section at the back with parent tips!
Order your copy here today!
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I love cooking and playing in the kitchen with my toys, so let me share that joy with you and your family to bring the FUN back into the kitchen!