I’m writing this post to help the wonderful people in the vegan meringue Facebook group. All of my experience with making vegan macarons has been with the recipes created by Charis at Floral Frosting. If you need anymore help or information about making macarons, she posted a great video here. I’m going to attempt to outline my method, which varies a bit from Charis’s and then give a few pointers on how to avoid some common problems. This is not meant to be a complete guide to vegan macarons, just my experiences!! Also, remember no matter how they turn out, they’re still delicious!
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Tag Archives: vegetarian
Vegan Macaron Troubleshooting
26 MayVegan Candy Cane Macarons
25 May
I’ve been making macarons obsessively for the past few weeks. Thanks to Charis at Floral Frosting and the amazing vegan meringue group on Facebook, aquafaba has taken over my refrigerator.
My poor coworkers have had to eat dozens of my experiments, but I get the feeling they don’t really mind. Since today is Memorial Day in the US, I thought I’d make something red and white to be festive. These would be perfect around Christmas time or at a fourth of July party!
If the directions aren’t clear enough, Charis just posted a video on her blog that makes it easier to visualize the process!
Sweet and Sour Seitan
3 JanOne of my favorite meal growing up was sweet and sour meatballs. My mom used a recipe from the original orange Betty Crocker (you know the one, your mom had it too.) I love adapting old recipes, so here’s my version.
I use seitan instead of meatballs, but you could easily substitute tofu. Feel free to add different veggies, but the pineapple is essential.
Blueberry Muffins
16 DecWhen Ken and I first started dating, we took a trip to a blueberry farm in Illinois. We spent hours picking (and mostly eating) berries, until I got tired and lost our group. I ended up trying to call him multiple times from a stranger’s cell phone and surprisingly there’s very little cell reception on a blueberry farm in the middle of nowhere. After waiting awkwardly on a bench for an hour, we finally found each other, and we left that farm with a cooler full of blueberries. Most were frozen and eventually made their way into loaves of banana bread, but some turned into these excellent muffins.
I made a huge batch of these to freeze before having my baby, so feel free to do the same. You can even substitute chocolate chips for the blueberries and pretend like it’s a healthy breakfast. I promise not to tell.
Mushroom and Onion Risotto
13 DecA while ago I challenged The Friendly Fig to face her fear of making risotto, and I would do the same. It’s been over a month now, and I finally figured it was time to attempt a recipe. I’m so glad I did!
This was delicious and creamy and wasn’t nearly as hard as I thought it would be. I discovered the trick to making risotto is not leaving the stove for very long, but it didn’t require the constant stirring that I had been previously afraid of. I added a little almond milk and nutritional yeast to give it a flavor boost that dairy would normally give. I served this with a batch of chickpea cutlets, another Post Punk Kitchen recipe.
Spanakorizo
6 DecWhen we visit my husband’s family, we often go out to dinner at a restaurant called Greek Islands. One of my favorite sides there is the spanakorizo, which translates to spinach rice. This can be made with or without the tomatoes, either way is delicious.
This dish is much better with fresh dill; use it if you have it. My dill plant didn’t last the summer, unfortunately. We like to serve this with a squeeze of lemon, a little olive oil, and some fresh pita bread.
Dukbokki with Vegetables
1 Dec
One day while doing our biweekly grocery shopping, my husband came across rice cakes in the freezer section at one of our stops. He made a comment about how he remembered eating them after school at a friend’s house growing up. He said they were in an orange sauce and I remembered seeing a recipe on I Eat Food for something similar.
Fortunately it wasn’t hard to find gochujang, however I’ve had difficulty locating vegetarian fish sauce. Normally dukbokki has fish cakes added, although I think it’s delicious without them, I originally tried cooking dashi in the water for a fishy taste. It didn’t add enough flavor for me to do regularly, but if you need to get that fishy flavor, try using dashi stock.
I’ve discovered that this is best if the rice cakes are just slightly undercooked, so be careful with your cooking times. Gochujang can be found in most stores with a decent ethnic aisle, but it might be labeled “sweet and spicy korean sauce.” It’s seriously good stuff, it’s tasty on a lot of different foods, so if you end up with a giant container of it, it doesn’t have to go to waste. Use it in place of ketchup for dipping or in recipes.
Ham Style Seitan
26 NovOne of the things I miss most from my meat eating days is ham. Not the cruelty and death that comes with it, or even the texture, but the smokey, sweet flavor that’s perfect on pizzas, in salads, or with Sunday dinner. I’ve been on the lookout for a ham seitan recipe for a while, and this recipe seemed to combine all the good flavors of ham in one place.
We ate this sliced into rounds on pizza, but I think this would be a great alternative to Tofurky at a thanksgiving dinner. It would be perfect baked with a glaze and slices of pineapple. This seitan is a bit soft as is, but if you bake it in the foil for 30 minutes at 350° F it comes out perfect for snacking and slicing.
Alfredo with Sausage, Caramelized Onions, and Tomatoes
25 NovI just tried the recipe for seitan sausage from Post Punk Kitchen and I couldn’t wait to make something with it. The recipe for the sausages is linked below-I didn’t make any changes and they turned out perfect. I love the smell of fennel and these have the perfect amount of spice in them. If you can’t go through the effort of making them feel free to use pre made sausages.
Eggplant Parmesan Quinoa Casserole
20 NovI was inspired by a post by Princesses and the Peas and I just had to try this recipe. I love quinoa right now (but seriously, who doesn’t) and eggplant is still abundant in my garden. This was a delicious recipe that’s super filling and healthy. I added some zucchini and tomatoes from my fridge. I loved the big bursts of sweet cherry tomatoes in between bites of quinoa. You could easily use regular diced tomatoes or even a can of tomatoes if that’s what you have.
This was perfect with my coconut milk cheese, especially blended into the mixture-I kept finding big chunks of cheesy goodness as I was eating. It was even better the next day, as most casseroles are.
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