Jelly Ingredients:-300 g strawberries, sliced
– 1 tbsp beetroot powder – 2 tbsp lemon juice
– 4 tbsp maple syrup
– 400ml water
-1/2 tsp agar agar powder
Custard ingredients:
-710 ml oat milk
-3 tbsp custard powder
– 4 tbsp maple syrup
Whip ingredients:
-aquafaba from one can of chickpeas
– 2 tbsp powered sugar
– 1/4 tsp cream of tartar
Method:
1. Add sliced strawberries, water, beetroot, lemon juice, and maple syrup 2. Bring to boil, add the agar, and stir in the powder. Take off heat and pour into your jar before it sets. Leave to set for about 20 minutes. 3. Combine the custard powder with a 3 tbsp of milk to make a paste. Add the paste to a saucepan with the remaining milk and maple syrup. Stir occasionally and heat on a medium heat. Once it starts to become a thicker texture take off heat and leave to cool. Once cooled add the
to a saucepan and heat on a medium heat for 10 minutes.
custard layer to your trifle. 4. In a bowl, add the aquafaba and using a hand whisk, whisk until the aquafaba turns white. Then add the powdered sugar and creams of tartar. Continue whisking until the texture becomes light and fluffy. 5. Add the final whip layer on with a few berries.
![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
