You don’t need di­etary re­stric­tions to en­joy vegan or gluten-free sub­sti­tutes. From al­ter­na­tive prod­ucts to clever hacks, they of­fer new flavours and health­ier op­tions for every­one.

Food & Drink - - TABLE OF CONTENTS -

Vegan and gluten-free sub­sti­tutes are worth ex­plor­ing, of­fer­ing new flavours and health­ier op­tions for every­one.

The next time you cook off a batch of chick­peas, don’t throw out the cook­ing wa­ter! Called “aquafaba,” this com­plex, slightly vis­cous liquid has many fab­u­lous uses. Aquafaba’s abil­ity to hold foam when whipped has made it the dar­ling of the vegan kitchen, where it’s used as an egg white sub­sti­tute in ev­ery­thing from meringues to frost­ings, even may­on­naise. One of the sim­plest ap­pli­ca­tions is in cock­tails, where it master­fully mim­ics an egg white with a hand­some lid of foam and a smooth, creamy tex­ture. Ex­pe­ri­ence aquafaba’s magic in our Vegan Clover Club (recipe on page 126).


Crisp, chewy and smoky, this eg­g­plant “ba­con” is worth mak­ing even if you eat the real thing. Try it with eggs, in a BLT, or as a veggie burger condi­ment. In­stead of a tra­di­tional globe eg­g­plant, you could also use two straight Japanese egg­plants (7 oz/210 g each) and slice them whole length­wise. Adapted from a recipe by Dana Shultz on her blog Min­i­mal­ist Baker.

2 tbsp (30 mL) ex­tra vir­gin olive oil

2 tbsp (30 mL) tamari soy sauce

1 tbsp (15 mL) vegan Worces­ter­shire sauce 1 tbsp (15 mL) pure maple syrup

1 tsp (5 mL) liquid smoke

1 tsp (5 mL) smoked pa­prika

½ tsp (2 mL) freshly ground black pep­per 1 straight (i.e. not curved) eg­g­plant, 1 lb (500 g)

1 Pre­heat oven to 250°F (120°F). Line 2 large bak­ing trays with parch­ment paper.

2 In a small bowl, whisk olive oil, tamari soy sauce, Worch­ester­shire sauce, maple syrup, liquid smoke, smoked pa­prika and pep­per.

3 Trim and dis­card eg­g­plant stem. Cut length­wise into even quar­ters. Us­ing a man­do­line, care­fully slice eg­g­plant length­wise about 1/8 inch (3 mm) thick. Place slices on pre­pared trays (save trim­mings for an­other use). Brush both sides of sliced eg­g­plant with mari­nade. Bake for 30 min­utes. Flip eg­g­plant and bake an­other 30 min­utes. Flip again and bake un­til deep brown and crisp—they will crisp up fur­ther as they cool—10 to 20 min­utes more.

4 Re­move from oven. Let cool 15 min­utes. Serve im­me­di­ately, or store un­cov­ered at room tem­per­a­ture for up to 2 hours.

Makes 20 to 24 slices

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