This & That
Toronto now home to the first tigernut milk-based vegan ice cream shop
As a fan of cashew-based vegan ice cream this news has me going NUTS! The Chufa Co. recently opened a vegan ice cream shop in Toronto (Canada) that serves proprietary tigernut milk-based desserts developed by “ice cream scientist” Doug Goff (a Food Science professor at the University of Guelph). The new shop offers scoops (which can be topped with dairy-free sauces and sprinkles)and two sundaes: Strawberry Crunch (made with strawberry sauce and gluten-free sugar cookies) and Cookies ‘N Cream (made with fudge sauce, chocolate cookies and sprinkles). Pint-size buckets (available in Ground Vanilla Bean, Chocolate Brownie and Roasted Strawberry & Cardamom) are also available at select Canadian retailers (I will share this list once I have the info in hand!) So what exactly is tigernut milk? For starters a tigernut (also know as a chufa) is actually a vegetable (type of starchy tuber*) grown in Southern Spain and in parts of Africa. Since it is a tuber it is soy, dairy, grain, nut and seed free making it the ultimate allergy free food 😉. It has a slightly nutty, earthy and sweet flavour. Once soaked, tigernuts are blended with water and sweetener to create a creamy, dairy-free milk (called Horchata in Spain). I haven’t tried tigernuts myself but I am eager to get my hands on a pint of this stuff! As soon as I can assemble a list of Canadian retailers I will update this post! Janik will more than likely have a flight to Toronto in the next few months so you can be sure I’ll be putting a visit to The Chufa Co. on his agenda (and will update with his feedback)
*Tubers are enlarged structures in some plant species used as storage organs for nutrients.
For the original article click here.
Learn more about tiger nuts here.
Yes, edamame spaghetti is really a thing
I’ve tried various brown rice, quinoa and pasta blends but have never been satisfied with the taste or texture. They tend to have a firmer, grainy texture and have an underlying earthy flavour that doesn’t quite mimic its traditional durum wheat pasta counterpart. An article I came across this week had me at “people online are raving about the product and claim that it tastes just like real pasta”. The article also reports that the majority of reviews on Amazon give the product five stars. If this spaghetti can serve up the same taste as pasta at only half the amount of carbohydrates this is a product I need to try! I’m fairly certain I saw a pallet of Explore CuisineTM Organic Edamame Spaghetti during a recent Costco visit so I will put this on my next shopping list and report back with thoughts (even share an original recipe!)
For the original article click here.
Feature Recipe | Garden-Style Chickpea Omelette with Creamy Dipping Sauce
I love serendipity in the kitchen. The original plan for this recipe was to make tasty chickpea fritters but I ended up with a fabulous omelette the whole family just can’t get enough of!
This recipe requires no prep and no sautéeing of vegetables… you simply need to chop/grate your herbs and vegetables into a fine mixture, fold in the chickpea flour, water and a few other common pantry items and pan fry…five easy steps to a wholesome, deliciously simple omelette bursting with fresh flavour. You could switch up the variety of herbs and veggies used (depending on what’s in your crisper) but I would definitely recommend a medley that includes a few peppery, crunch-happy vegetables such as radishes and carrots to elevate the texture. The kids loved this omelette so much they asked for it the next day…now that’s a win I’ll take 😊.
The dipping sauce is icing on the cake with this recipe… the omelette is delicious on its own but if you’re looking to add a savoury dimension you’ll want to whip up a batch of this sauce. Vegan mayonnaise, lemon juice, salt and a few herbs and you’re set!
In the spirit of exquisite eggless dishes you may want to try these favourites:
Note: Some steps in this recipe make reference to a T5 Thermomix appliance; however, the recipe can easily be adapted using any multi-function prep tool that chops/minces.
Prepare one batch of Creamy Dipping Sauce (recipe below)
Serves two 10-inch omelettes
Fresh Herbs & Veg:
- ½ cup fresh parsley (10g)
- 10 radishes, halved (130g)
- 3 carrots, coarsely chopped (195g)
- ½ red onion, quartered (70g)
- ½ small zuchinni (165g)
This & That:
- 1 3/4 cup chickpea flour (garbanzo flour) (235g)
- 2 tsp cumin powder (5g)
- 1 tsp paprika (5g)
- 1 tsp garlic powder (5g)
- 1 tsp Himalayan pink salt (5g)
- 1 1/3 cup water (295g)
- 1 Tbsp tapioca flour (10g)
- 1 tsp vegetable bouillon powder (5g)
- Olive oil (for pan frying)
Creamy Dipping Sauce:
- ¾ cup vegan mayonnaise (205g)
- 2 tsp lemon juice (10g)
- Fresh dill (5g)
- Fresh parsley (5g)
- Chives (5g)
- ½ tsp paprika powder (<5g)
- ¼ tsp Himalayan pink salt (<5g)
- 1/Add parsley and chopped vegetables into your Thermomix mixing bowl. Chop 10 sec/Speed 5. Using a spatula, scrape down the sides of the bowl.
- 2/Add chickpea flour, cumin powder, paprika, garlic powder and salt to the TM bowl. Mix 7 sec/Speed 3.
- 3/Add water to the TM bowl. Blend 10 sec/Speed 4.
- 4/Add tapioca flour and vegetable bouillon to the TM Bowl. Blend 10 sec/Speed 4. Your batter is now ready.
- 5/Drizzle olive over a 10-12” skillet at medium-high heat. Pour half the batter in the skillet (to cover entire surface) and cook until bubbles form (similar to a pancake). Flip over and cook until golden. Repeat with remaining batter.
Note: Be sure to lift up the edges of omelette within the first few minutes of cooking to prevent the batter from sticking to the pan.
Tip: Cut the omelette into quarters before flipping to cook the reverse side.