‘carolyn’s kitchen’ what I am thinking about this week…
The conversations with my culinary friends are always interesting…
‘Have you heard of Aquafaba?’ ‘Aqua-WHAT?’
‘AquaFABA! It’s the newest craze in the Vegan World…’
at the ‘nack & coffee bar – Joe and Liza’s have made us a Rhubarb Ice Cream with fresh rhubarb from Quail Hill Farm.
balsam farms strawberry donuts
vegan chocolate zucchini cupcakes (made with fabanaise
balsam farms strawberry chocolate scones (scone recipe from paul’s blog)
balsam farms kale chips with tomato bacon jam
this week at the farms & markets
asparagus . beets . broccoli . cabbage . escarole . radicchio . garlic . chard . collards . kale . mustard greens . leeks . microgreens . mushrooms . onions . peas . potatoes . radishes . rhubarb . turnips . wheat berries
what’s special on my breakfast menu… ‘aquafaba vegan omelet’
chickpea flour . aquafaba . spinach . kale . red peppers . mushrooms . asparagus . ramps
guess who knocked on my kitchen door this week…
Paul Johnson, a baking blog writer, and Devon Freeman from Sir Kensington’s Ketchup
My friend Paul recently started researching vegan baking and trying new recipes for his blog. We started talking about a trending new ingredient called Aquafaba – the liquid from cooking dried chick peas (also called garbanzo beans) which most people throw away.
Here at MHI we make our own hummus for the ‘nack bar’ so I cook a lot of chick peas! Now the liquid I drain from them is used for Aquafaba and we eliminate one more source of waste from our kitchen – one more way to go green.
Once the liquid is chilled it whips up like egg whites (it just takes a bit longer) and, mixed with fresh herbs, garlic and a bit of garbanzo flour, it cooks into an omelet with a nice crisp outside and an egg-like consistency inside. Of course the important question is “how does it taste?” It turns out to be the perfect foil for the fresh vegetables we get from my favorite local farms, and lets their amazing flavors enjoy the spotlight they deserve.
This week we hosted a vegetarian guest who had recently developed an allergy to eggs. Her response when I served her an Aquafaba omelet: “I could eat this for every meal, it’s actually better than eggs! A little crispy, very fresh and just delightful.”
Just then, my rep from Sir Kensington’s stopped by with a new product of theirs – Fabanaise – a vegan mayonnaise made with Aquafaba. Wow is it good! (So is their ketchup.)
Vegetarianism and Veganism are driving forces in the culinary world now for many reasons including health and sustainability. As chefs, we have an exciting challenge to create a new menu of plant-based cuisine which tastes great without trying to pretend it is meat. I have found the chefs at Almond, Sen and East by Northeast create many vegan menu items even ‘meataholics’ enjoy and we are happy to recommend them to all of our guests.
And if you are interested in more information and recipes for plant-based, healthy and sustainable cuisine, here are some of our favorites:
Matthew Kenney – crafting the future of food
Nigel Slater – Tender Volumes I & II
Deborah Madison – Vegetarian Cooking for Everyone
James Peterson – Vegetables
Yotan Ottolenghi – Plenty & Plenty More
Mark Bittman – The VB6 Cookbook
That should keep you busy for a while!
remarkable food moments ‘comments from our guests’
‘Its so nice to have a place who cares so much about our dietary needs’
‘This is better than eggs, thank you for allowing me to be your guinea pig’
‘You guys always are trying something new!
I never know what you are going to talk about when I stop in!’