Palačinke iz aquafabe in veganski “Ranch dressing” preliv

[:sl]Največja zvezda današnjega recepta je aquafaba. Odkritje, ki je relativno mlado in sicer iz leta 2014, je odkril francoski glasbenik Joël Roessel. Vegan, ki je odkril, da se tekočina iz konzerve čičerke prav dobro peni… Za vse tiste, ki izraza še niste slišali, gre za vodo, v kateri se je kuhala čičerka ali katera druga stročnica. Najbolje od vseh stročnic pa se obnese čičerka. Tekočina, ki nastane ob kuhanju čičerke je namreč odličen nadomestek za jajčni beljak. Zaradi svoje sestave je tako odlična izbira za tiste, ki ne prenesejo jajc, kot tudi tiste, ki jih iz etičnih razlogov ne želijo jesti.

Uporabimo jo lahko celo za peko španskih vetrcov ali makronov. Pred časom sem že poskusila s španskimi vetrci. Moram priznati, da me je okus prijetno presenetil, saj se okusa po čičerki skoraj ne občuti. Morda je dobro izpostaviti dejstvo, da je vsebnost proteinov precej manjša in da je ni možno uporabiti v jedeh, ki so večinoma bazirane na količini beljakovin.

Če jo boste kdaj želeli uporabiti v receptih namesto jajce, uporabite tri žlice aquafabe namesto cele jajce oz. dve žlici namesto beljaka. Seveda lahko mirne volje uporabite tekočine iz konzerve, vendar bi vseeno iz previdnosti raje videla, da si lepo skuhate čičerko na klasičen način, ali pa uporabite vsaj tisto iz kozarca. Sicer priprava traja, a vsekakor ne zahteva veliko dela. Iz čičerke, ki ste jo skuhali si lahko pripravite slastni hummus ali jo uporabite v solatah.

palačinke z aquafabo

K tem super okusnim palačinkam sva s Primožem pripravila vegansko verzijo “Ranch dressing” preliva. V kolikor bi vam raje teknila neveganska verzija, jo dobite na tej povezavi.

Za polnilo pa sva uporabila kar sestavine, ki sva jih imela v hladilniku. Šampinjone, por, paradižnik, cukinije (zoodles) in jajčevec.

sweet bread

Priprava “Ranch dressing” preliva

Sestavine (cca 1 skodelica)

  • 1/2 skodelice veganske ali navadne majoneze
  • 1/4 žlička česna v prahu
  • 1/4 žličke čebule v prahu
  • 1/4 skodelice nesladkanega sojinega mleka
    (lahko tudi več, odvisno od tega kako gost preliv želite)
  • 1 žlička nasekljanega peteršilja
  • 1/8 žličke popra

Metoda

  1. Vse sestavine zmešamo v manjši stekleni posodici in damo za nekaj časa v hladilnik, da se ohladi ter okusi povežejo.

Priprava palačink iz rdeče pese

Sestavine (cca 8 palačink)

  • 210g večnamenske moke
  • 1/4 žličke soli
  • 3/4 žličke pecilnega praška
  • 9 žlic aquafabe
  • 1 rdeča pesa
  • 400 ml ovsenega, mandljevega ali katerega drugega rastlinskega mleka (oz. mleka po izbiri)
  • 2 žlici repičnega ali olivnega olja (plus nekaj kapljic repičnega za pripravo palačink)

Metoda

  1. Za pripravo palačink je najbolje, da takoj na začetku pripravimo mešanico iz zmiksane rdeče pese in mleka. To naredimo enostavno. V mešalnik vlijemo mleko, vanj vržemo na manjše kose narezano rdečo peso, ki smo jo pred tem seveda olupili in zmiksamo.
  2. Zmes, ki je nastala prelijemo skozi cedilnik, saj v palačinkah ne želimo kosov rdeče pese. Rdečo peso, ki je ostala ne zavržemo. Iz nje lahko pripravimo muffine, hummus, rižoto…
  3. V srednje veliki posodi zmešamo moko, sol ter pecilni prašek. Mešanici dodamo aquafabo ter olje. Postopoma dodajamo mleko in mešamo tako dolgo, da ni več zaslediti grudic. Zmes mešamo ročno. Pazljivi moramo biti, da zmesi ne zmešamo preveč, saj si želimo, da so palačinke lepo zračne in mehke.
  4. Zmes naj počiva vsaj 10 min na sobni temperaturi.
  5. Če se je zmes za palačinke v času “počitka” preveč zgostila, ji lahko dodamo še mleko.
  6. Gostota zmesi naj bo takšna, da se se skoraj v počasnem posnetku razlije po razgreti ponvi. Pri vlivanju lahko uporabimo kar modelček velik za 1/3 skodelice.
  7. V ponev vlijemo kapljico olja in ga segrejemo na visoki temperaturi. Ko je olje segreto, odmaknemo ponev iz štedilnika in v sredino ponve vlijemo zmes za palačinke. Ponev premikamo
    pod naklonom, da se zmes enakomerno razlije po njej.
  8. Ponev vrnemo na štedilnik in počakamo, da se začnejo delati mehurčki na palačinki. Ko robovi palačinke začnejo dobivati rjavkaste nianse, jo obrnemo in pečemo še kakšno minutko ali
    dve.
  9. Enako naredimo za vseh 8 palačink.

Predlog za nadev. Po želji pa si lahko pripravite nekaj čisto svojega.

Priprava nadeva

Sestavine

  • 1/2 manjšega pora
  • 1 manjši jajčevec
  • 1 velik paradižnik
  • 100 g šampinjonov
  • 1 manjša bučka
  • 1 žlica olivnega olja
  • sol, poper in začimbe po okusu
  • zoodles manjšega cukinija

Metoda

  1. Na olivnem olju prepražimo por.
  2. Dodamo šampinjone in jajčevce.
  3. Par minut kasneje dodamo nasekljan paradižnik (midva ga olupiva in odstraniva semena) in pokrito pražimo do mehkega (15 min).

Nadevamo palačinke in jih prelijemo s prelivom… Dober tek.

Fotografije: Inaya – Fotografiranje in Stiliranje hrane

Smokey Ines[:en]The biggest star of today’s recipe is aquafaba. The discovery, which is relatively young from 2014, was discovered by a French musician Joël Roessel. Vegan, who discovered that the liquid from the chickpea can is quite foamy … For all those who haven’t heard the term aquafaba, that is the water in which the chickpea or any other legume was cooked. To achieve the best aquafaba can offer you should use only chickpea. The liquid that occurs when cooking chickpeas is a great substitute for egg white. Due to its composition, it is such a great choice for those who do not tolerate eggs, as well as those that do not want to eat them for ethical reasons.

We can use aquafaba even to bake Spanish winds or macros. A while ago, I already tried Spanish winds. I have to admit their taste was a pleasant surprise, because the chickpea was almost unnoticeable. It’s good to know that the protein content in legumes like chickpeas is much smaller and can not be used in foods that are mostly based on the amount of protein.

If you ever want to replace eggs with aquafaba, use three spoons of aquafabe instead of a whole egg or two tablespoons instead of egg whites. Of course you can the liquids from the can, but I prefer to use the one I’ve cooked my chickpeas in to cook your chick in. It’s true that the preparation takes time, but does not require a lot of work. If you are worried about the leftover chickpeas, you can prepare a delicious hummus or use it in salads.

palačinke z aquafabo

To acompany these tasty pancakes, Primož and I prepared a vegan version of Ranch dressing. If you would like to make a classic version, you can get it on this link .

For the filling, however, we used the ingredients we had in the refrigerator. Mushrooms, leek, tomato, zucchini zoodles and eggplant.

sweet bread

How to prepare vegan Ranch dressing
Ingredients(about 1 cup)

  • 1/2 cup of vegan mayonnaise
  • 1/4 tsp powdered garlic
  • 1/4 tsp powdered oion
  • 1/4 cup unsweetened soy milk
    (depends on how thick you want your dressing to be)
  • 1 tsp shopped parsley
  • 1/8 tsp pepper

Method

  1. Mix all the ingredients in a smaller bowl and put it in the refridgerator, so that the flavours combine well.

How to prepare beetroot pancakes

Ingredients (about 8 pancakes)

  • 210g all purpose flour
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • 9 tbsp of aquafabe
  • 1 beetroot
  • 400 ml oat, almond or anyother vegetable milk
  • 2 tbsp of canolo(plu some more for making the pancakes)

Method

  1. When making the pancakes, it is best to immediately prepare a mixture of mashed beetroot and milk. We can do that easily. Pour the milk into the mixer, throw in the beetroot, which we have previously peeled and mashed.
  2. Beetroot mixture is then poured through the strainer, because we do not want pieces of beetroot in the pncakes. The beetroot that has remained should not be discarded. You can use it to make muffins, hummus, risotto…
  3. In a medium-sized bowl mix flour, salt and baking powder. Add aquafabo and oil to the mixture. Gradually add milk and stir until you can’t see any lumps. Make sure you mix the mixture manually. We must be careful not to overmix it, because we want the pancakes to be airy and soft.
  4. Let the mixture rest for at least 10 min on room temperature.
  5. If in that time the mixture gets to thick, add more milk
  6. The density of the mixture should run almost like in slow motion when you pour it into the hot pan. I’ve used a 1/3 cup model/per pancake.
  7. Pour a drop of oil into the pan and heat it at high temperature. When the oil is heated, remove the pan from the stove and pour the pancake mixture in the middle of the pan. We move the pan in circular motion so that the mixture spreads evenly over the pan.
  8. We return the pan to the stove and wait for the pancake starts to bubble. When the edges of pancakes begin to get brownish it’s ready tp be turned over and baked on the other side(for a minute or two).
  9. Do the same for all 8 pancakes.

Idea for the pancake filling. If you wish, you can make your very own filling.

How to prepare the filling

Ingredients

  • 1/2 smaller leek
  • 1 smaller eggplant
  • 1 large tomato
  • 100g chestnut mushrooms
  • 1 smaller zucchini for the zoodles
  • 1 tbsp olive oil
  • salt, pepper and herbs of your choice

Method

  1. Saute chopped leek on the olive oil.
  2. Add chopped eggplant and the mushrooms.
  3. Few minutes later add chopped tomatoes (we peel it and remove the seeds, because of the acids) and saute the filling about 15min.

Fill the panckakes and drizzle with the dressing… Bon apetit!

Photography: Inaya – Fotografiranje in Stiliranje hrane

Smokey Ines[:]

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