One of my favourite hobbies is feeding people. I know every diet guru in the world will tell you that food is not love, but my friends, sometimes it is. When I want to tell my neighbours I appreciate them, I bake them cookies. When my friend found out her boyfriend was cheating, I baked her a pie. Why? Because it was a heartfelt way to tell her I care. And pie is delicious.
Tomorrow I am having missionaries over for dinner because I can’t stand the idea of people being away from their families so I cook for them. Anyway, I need a nice light dessert to serve with my stodgy American main (sloppy Joe’s) and I remembered mint meringues. They are light and airy and taste like wee gifts from heaven.
All you need is:
2 egg whites
2/3 of a cup of sugar
1 cap peppermint extract
1 drop green food colouring
1 package milk chocolate chips
Beat egg whites until stiff, add sugar, extract, and colouring . Stir in chocolate chips Heat oven to 350F. Drop teaspoons onto a cookie sheet. Put them in the oven. Count to 10 , turn off the oven and leave in overnight. DO NOT OPEN THE OVEN DOOR UNTIL MORNING.
And that is it.
The complaint I hear most about tofu is that it has no flavour. People say that like it is a bad thing, but that is the beauty of tofu. It is so versatile because it has no discernible flavour. Could you transform pork into a delicious cheesecake? No way, but tofu, it totally works. I will post a recipe for that another day, today is all about gearing up for BBQ season. Here is a recipe that even meat lovers can get on board with. First things first: know your tofu. Not all tofu is created equal. As a rule of thumb, I use silken for desserts and extra firm for savoury cooking. Silken tofu would fall apart on the grill and you would be left with a mess and hungry guests. Here is what you need for the marinade.
1 cup soy sauce
1 clove garlic smashed
1 cup sugar
1 teaspoon fresh ginger
up to 3/4 cup plum wine
Combine everything except the wine and bring to a boil. Add wine to taste. As with any marinade, the longer you leave the tofu soaking, the more it will infuse. I also like to use this marinade with vegetables, it is particularly nice with courgettes (zucchini for my American friends).
You can freeze the marinade after use and use it again. Growing up, we always had Teriyaki sauce in the freezer.
Enjoy your BBQ 😉
In honour of Father’s Day I am sharing one of my favourite frosting recipes. As you may have guessed, my dad is vegan. He firmly believes that most of the diseases that plague western society are caused by animal products, especially dairy. My mum believes all these diseases can be cured with breast milk, aspirin , and cannabis. But I will save that for another post.
The key to good frosting is a food mixer. In theory you can make frosting with just a bowl and a fork, but who has the time? Or the strength? That has Repetitive Strain Injury written all over it. Save yourself, and use a mixer.
The ingredients you will need are:
1 can refrigerated coconut milk (the full fat kind)
Icing sugar (also called powdered sugar in America)
1 teaspoon vanilla extract
You will notice I did not give exact amounts. The reason is because the best frosting feels light and fluffy, and you can’t measure that. Also, you never know how much coconut solids you will get from a can. It depends on the brand.
First separate the coconut solids from the water. I save the water to make the sponge. Place coconut solids in mixer with vanilla and about 1/2 cup cocoa. Mix well. Next add icing sugar a cup at a time until the desired constituency is reached. Don’t worry if you add too much sugar, just thin it with the coconut water.
And there you have it: delicious vegan frosting.
P.S. I love you dad. Happy Father’s Day.