Some more housekeeping. I have been playing with the blog elements and have started to add the list of blogs I follow. It is not yet complete, but will be over the next few days.
Now on to the food. I guess the first thing one realizes when you go vegan is that tofu is a common egg replacer. You will see it in both the savory and the sweet. Until recently I thought all that was something I would have to just miss, that is until I happened across this page from the Vegan Society of England. It lists egg replacers and apparently one is just 1 Tbsp of chickpea flour and 1 Tbsp of water and mixed till combined.
If you own VwaV, I am sure you have seen the Fresh Corn Fritters on page 74. I tried this last week using the chickpea egg replacer for the tofu, which my Teddybear and I figured was equivalent to 3 eggs. Just make the recipe as per instruction and use 3 Tbsp of chickpea flour and 3 Tbsp of water in place of the tofu.
As you can see, the batter looks like batter
This is my test fritter in the pan. Now I will tell you that it is way to big. Isa says to use a tablespoon and I read that to be a serving spoon, not the spoon used to stir your coffee. So if you are making these, use the spoon that would be next to your plate, not the one that would be in the mashed potatoes.
This is the fritter after flipping it over. It could have cooked just a bit longer, but turned out just fine.
And this is what I ended up having for dinner. Three of the very large fritters with some leftover Sweet and Sour Brussels Sprouts from here. I used some Asian Sweet Chili Sauce to add some flavor. They came out great. Crispy on the outside and soft on the inside. The next night the batter was finished up and eaten with some Mustard Sauce from page 94 of VCON, along with some steamed green beans and seitan, made the right size this time. The batter does seem to keep for a few days, so you don’t have to make them all at once. Now I just need to have them at breakfast with some vegan sausage, biscuits and maple syrup.
So you see there are some ways around the tofu problem. In my next post I will tell you about something some of us at PPK have been experimenting with, Burmese Tofu. Which is soy free, just so you know.
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