A staple in Thai and Chinese cookery, tofu is made by curdling fresh soya milk, pressing it into a block and then cooling it – quite like the way dairy cheese is made by curdling and solidifying milk. It can be smooth and soft or very crisp and crunchy, depending on how you prepare and… Read More »
Search Results for: chickpea
Pumpkin Houmous
Yet another way to enjoy this most delicious and versatile of vegetables.
Parched Peas
Carlin Peas (aka black badgers) make a great substitute for puy lentils or chickpeas in salads and stews. In the north, ‘parched’ peas are a centuries-old street food – ideally eaten in a paper cone by bonfire. Thanks to Hodmedods.
Aquafaba Chocolate Mousse
If you’ve never used aquafaba (‘water-bean’) it might sound weird… but it’s pretty amazing stuff! Simply keep the juice from a can of chickpeas, for the easiest, cheapest way of replacing eggs we’ve ever found. More info in our egg-replacing guide.
Replacing Eggs
If you’re looking to replace eggs in your cooking and baking, here are some ideas: For Eggs, Omelettes & Quiche: Tofu and gram flour are our favourites here! Gram flour makes delicious omelettes and frittata. Firm tofu is perfect for scrambled ‘eggs’, quiche and even omelettes! Try this Spanish Omelette or our tofu and spinach… Read More »
Stuffed Sweet Potatoes
Adapted from ‘Oh She Glows’.