Some clever genius has discovered that the annoying foam that our beans produce during cooking can whip up into vegan egg whites. Let that sink in. What have you missed eating or making since you've become vegan? Chances are good, they contain some sort of egg product: macaroons, angel food cake, floating islands, among other sweets that conventionally are either made completely of eggs or contain a significant amount of eggs.
While I haven't tested this using freshly cooked bean liquid, this process has been proven to work with canned or boxed chickpeas or white beans. Although I've been cooking up batches of beans using my Instant Pot, for this special occasion, I purchased a box of chickpeas. A few, actually.
Plant Revolution (French)
Vegan Cookery
Since my facebook page has blow up with all kinds of vegan delicacies using bean liquid, I, of course, could not be left out of the fun.
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| Chocolate Chip Cookies. Photo courtesy of Somer McCowen |
Vedged Out: Chocolate Chip Cookies
Floral Frosting: Macaroons
Seitan is My Motor: Marshmallows
Unlike my fellow bloggers and FB friends, my mind instantly flew to making Chile Rellenos, a chile stuffed with cheese and battered in an egg-flour mixture before being fried. That's right, not being one with much of a sweet tooth, I was itching to try my hand at making a fluffy, crispy stuffed pepper, Tex-Mex style.
The recipe below is my first attempt at making the rellenos; let me tell 'ya, they kick some royal Tex-Mex butt. Some tweaking with the ratio of whipped bean brine to flour would make this even better, but for the debut, this was an amazing Chile Relleno.
Chile Relleno
Serves 4
Sauce: (optional)
1 (15.5-ounce) can diced tomatoes, undrained
2 cups vegetable broth
Chiles:
4 medium to large poblano peppers
1 cup shredded vegan cheese (combination of different varieties is best)
4 (4-inch) wooden skewers
¼ cup all-purpose flour
Oil, for frying
Batter:
1 1/4 cups chickpea or white bean brine (liquid from 2 cans of beans)
1 cup all-purpose flour
1 teaspoon paprika
½ teaspoon sea salt
¼ teaspoon black pepper
1. Sauce: (Optional) Combine the tomatoes and broth in a medium pot over medium-high heat. Cook the sauce until thickened, about 20 minutes. Season with salt and black pepper. Blend using an immersion blender and keep warm.
2. Chiles: Cook the peppers over a flame or directly over the stove top burners, until charred well. There is no need to completely char the peppers. Transfer the peppers to a large bowl and cover with a lid. Steam the peppers for 20 minutes.
3. Peel the peppers using your hands. Do not rinse under water. Make a slit down the side of the pepper about 2-inches long. Remove the seeds as much as possible, but leave the stem intact. Add about ¼-cup cheese inside the pepper and close the pepper using a skewer. Clean and stuff all the peppers and roll each pepper in the flour. Set aside.
4. Heat about 2-inches of oil in a large skillet over medium heat. Add three popcorn kernels to the oil; when the kernels pop the oil is ready.
5. Batter: Add the batter to a large bowl and using an electric hand mixer beat the brine until thick and stiff, about 4 minutes. Add the paprika, salt and black pepper. Whisk until the flour is incorporated.
6. Place a pepper into the batter and using a spoon coat the pepper on all sides. Fry the pepper in the hot oil until golden and crisp, about 2 minutes per side. Drain the pepper on paper towels and season with salt. Serve with the sauce.
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