Aquafaba Magic!

Let’s be honest, chickpea juice doesn’t sound very appealing does it? Aquafaba is a magical discovery…the liquid you find in a can of chickpeas or beans can be used to replace egg whites!

This gloopy juice contains starches, proteins and soluble plant solids which have moved from the pea or bean into the water they were originally canned in. The juice  will thicken up and foam just like egg white when whisked up with sugar and cream of tartar.

Even though I don’t really eat sweet things any more I really wanted to try this. I thought it would be lovely to be able to make sweet treats as little gifts for friends, I hope to be able to somehow adapt the recipe and use less sugar.

I used the juice from one can of chickpeas, a whole 500gm box of Tate and Lyle icing sugar which is vegan and GM free. Some vanilla essence and about 4 tablespoons of corn starch as I couldn’t get my hands on any cream of tartar (which seems to give the best results.) I also only have a hand blender so it was pretty hard going as it takes a while to thicken. After about fifteen minutes of whisking, whilst gradually adding in the sugar and corn starch it began to form peaks and thicken up. Magic! I popped mine on a baking tray in little blobs and baked them for about 40-50 minutes at 140 C

Add coconut to make macaroons, a little food colour to jazz it up or layer meringue discs with a filling, I used bananas blended with coconut oil to make a creamy frosting. I need to experiment a lot more with this as you can use Aquafaba in so many other recipes as an egg replacement. I heartily recommend having a look at Vegan Meringue Hits and Misses! on Facebook, there are some incredible edibles being created there.

Spicy Siracha roast peanuts.


I am mad about Peanuts and Siracha sauce so it totally made sense to combine the two.

Use peanuts that have been roasted in their shells that come with their skin on, not roast salted ones! Liberally cover peanuts in Siracha sauce, mix well and spread on a baking tray. Bake for 15 minutes at 180 C

They are deliciously spicy and nutty and a great nibble with a little drinky poo.


Oatie fruity Bon Bons

These little Bons Bons are beyond easy peasy to whip up.

It’s also a great way of using up all those little odd bits of oats and dried fruits and seeds that end up lurking on the back of the larder. (and Bon Bon is a much prettier word than balls don’t you think?)

My Bon Bon Recipe

Measures are approximate as it’s based on whatever’s in the store cupboard.

Preheat the oven to 180 C 

500gm gluten free muesli 

250gm milled flax seed 

250gn flax seed

250gm desiccated coconut

As much maple syrup as it takes to bind it all together

Quarter of a cup of water

Pop all the dry ingredients in a bowl and mix them together , pour in the maple syrup you want enough to bind the mix but not go soggy, it should be quite stiff, so now add the water and leave the mix for about 10 minutes so the oats soften.

Fill a jug with water and moisten your hands, and then use a dessert spoon to spoon a small amount into your hand and roll into a little Bon Bon, the water stops your hands getting all gloopy and the mix sticking. 

Place them on a non stick baking tray and bake them for about 15 minutes until they go a golden brown.

Enjoy and shake your Bon Bons baby!

Today in my kitchen.

I’m so relieved it was a little cooler today! I wanted to bake some more focaccia and the thought of having the oven on in this lovely heatwave we are having made me get all hot and bothered just thinking about it! I made a batch of mini focaccia, so I can vary the toppings, this little baby is drenched in Greek extra virgin olive oil infused with garlic, sea salt and fresh rosemary from my friends garden.

Little naked focaccia babies waiting to be dressed…

I thought I may have made too many but favourite man has just hoovered one up with vegan pesto and tomatoes so I have a feeling they won’t last long. I never really baked before becoming vegan, it always seemed a bit of a faff, but now I get it, It’s so therapeutic and when the dough works and your bread comes out just right it’s so satisfying. Not to mention that incredible smell of freshly baked bread.

Everywhere I look at the moment I am seeing recipes for grilled peaches on pizza. So I thought let’s give it a whirl on focaccia with heaps of rocket and balsamic vinegar…could I find any peaches in Tesco today ? Nope. Nada. Zip.
I have apricots instead wish me luck.

Sunday Scramble with Follow your Heart.

I am so excited about this totally amazing vegan egg replacement! 

This magical yellow powder totally does what it says on the box! It looks smells and tastes just like real egg and is super easy to make up and use. It’s totally delicious and unlike a lot of other vegan substitutes it’s actually good for you! high fibre low fat and no cholesterol it’s made from algal flour and protein derived from algae. 

This is a deal breaker people! Want to try it? I get mine online from Seasons Exeter who have an eggsellent mail order service (see what I did there?) and stock a VAST array of wonderful vegan goodies.

My scramble recipe.

Follow your heart egg

Salt and pepper

Garlic powder

Olive oil 

Spring onions

Chilli flakes or Chives

Make up the mix as shown on the box ( so easy one tablespoon equals one egg) with ice cold water and whisk thoroughly, adding salt and pepper and the garlic powder. ( It really smells eggy when you add the water!)

Heat  a little amount of olive oil in a small frying pan (say a teaspoons worth) and then I pour in the magic!

Pop in the spring onions and then and let it cook for about a minute so it starts to set. Then begin to break it up with a wide spatula so it starts to go “scrambley.”

Keep scrambling for about 6 minutes and you’re  good to go, sling on some chilli flakes, chives or hot sauce if you wish and enjoy.

This is omnivore approved and requested without fail every Sunday. 

Focaccia for Friends.

This bread is so satisfying and easy to make and any left overs can be toasted for a super crunchy bruschetta.

I have adapted this from a recipe I found in Three Guys in Miami cook Cuban available from Amazon.

1/2 teaspoon fruit sugar (it’s much sweeter soyou don’t need to use as much as regular sugar)

1 tbsp olive oil

1 cup warm water (not boiling)

I packet yeast

2 cups white flour

2 Cups Chopped fresh rosemary, sage or oregano plus extra for garnishing


Black pepper

Olive oil to garnish

Whisk the sugar with the warm water and yeast and leave it covered up with a clean tea towel somewhere warm, for about 45 minutes.It will froth up and then go flat again, the original recipe says leave it for 10 minutes but I have found leaving it longer somehow results in the bread being much lighter and bouncy

Take a large mixing bowl and pour in the yeast mixture. A little at a time sift in the flour and salt, along with the herbs of your choice, making sure you integrate the herbs well into the mixture.

Use a knife to cut in to the dough and when all the flour and herbs are added use your hands to knead it together.It’s quite easy with this recipe to gauge how much flour you need. If the dough is too dry add a little olive oil to make it more malleable, if it’s too moist add a little more flour.

Knead the dough for about five minutes, rolling into a ball and pushing it back down, to release the gluten in the flour.

In another bowl pour a little olive oil to coat the bottom of it, and put the dough in. Cover it with the tea towel and leave it for about 50 minutes.

Preheat the oven to 200 degrees C

After 50 minutes the dough should have risen happily into an adorable puffy ball, twice the size it originally was. Punch it back and place it on an oiled baking tray.

Use your hands to flatten it slightly and form it into an oval shape, then make indents with your finger in the dough.

Bake it for 10 minutes, then take it out and drizzle with olive oil and bake for a further 10 minutes.

Serve with another liberal drizzle of olive oil, your herb of choice sprinkled on top and salt and pepper.

Eat drink and be merry!