refrigerator dough (aquafaba recipe)

Last week I shared with you the Katsu Banh Mi recipe, with a promise that I would also share the Refrigerator Dough recipe that I used to make the rolls.

Here it is! The aquafaba in this dough makes the finished product extra crisp and crusty - it really is an amazing texture.

This dough really couldn't be any easier; even the water temperature can be cold since it is a refrigerator dough and there is no proofing the yeast***. There is very little kneading and it just basically proofs in your fridge overnight. That really is the only drawback -- it needs to at least proof for 8 hours in the the fridge and cannot be used proofed on the counter as in the traditional sense.

Once it is done proofing, it is a firm dough that needs very little to no flour to roll out.

In addition to making baguettes,

this dough is also great for making pizza - either thin or thick crust. The crust is superbly crispy and chewy, all at the same time.

And it also makes great focaccia bread! Crispy focaccia bread is really amazing and this dough makes an excellent one. Add any topping you want (or none) and you have a great bread to enjoy with a pasta dish, or use it to make my Pizza Burger.

It also makes awesome crusty breadsticks, rolls and fry bread. I recommend you have a batch in the fridge at all times, ...you know, for those unexpected hankerings.

Because this dough makes so many things, I made a video to accompany the recipe, complete with how to make pizza, focaccia, rolls, breadsticks and baguettes.

Refrigerator Dough

Makes rolls, bread sticks, pizza, focaccia, banh mi baguettes, fry bread, etc.

3 cups bread or all-purpose flour (add 2 extra tablespoons if the rolls and baguettes are too soft)
1 tablespoon sugar
1 1/2 teaspoons sea salt
1 1/2 teaspoons dry active yeast***
3/4 cup water (cold or warm)
1/4 cup aquafaba** 

1. Dough. Combine the flour, sugar, salt and yeast in the bowl of a stand mixer; mix well. Combine the water and aquafaba in a measuring cup and add to the flour mixture. Knead the mixture until the dough comes together. Spray a 6-cup bowl with oil spray, add the dough, cover with a plate and chill at least overnight. The dough will last about 5 days in the refrigerator.
2. Remove the dough from the fridge and divide it into the number of pieces recommended below. Only lightly flour the work surface to allow for traction while rolling.
3. Pizza. Preheat oven to 450-degrees F. Divide the dough into 4 pieces. Place a piece on a parchment paper and push it out into a circle; the size depends on whether you like thin crust or thick crust. Add toppings and bake for 6 minutes. Remove the paper and continue to bake until crisp about 6 to 8 more minutes.  
4. Focaccia. Preheat oven to 425-degrees F about 15 minutes before the dough is done proofing. Divide the dough into 2 pieces. Add a tablespoon of olive oil to a 1/8 sheet pan (10x6-inches). Add the dough and push it out to fill the pan. Use your fingers to make deep indentations in the dough, all the way through to the bottom of the pan. Cover and set aside to rise, about 1 hour. Sprinkle with salt, another tablespoon of olive oil and add any toppings, such as thin sliced tomatoes or olives. Bake until crisp, about 20 to 25 minutes.
5. Breadsticks. Preheat oven to 350-degrees F about 15 minutes before the dough is done proofing. Divide the dough into 10 equal pieces. Roll each piece into a cigar shape, about 8-inches long. Place on a baking sheet. Cover and set aside to rise, about 90 minutes. Combine 2 tablespoons of olive oil with 1/2 teaspoon garlic granules and 1/4 teaspoon sea salt. Brush the breadsticks with the seasoned oil and bake for about 15 to 18 minutes.
6. Baguettes. Preheat oven to 400-degrees F about 15 minutes before the dough is done proofing. Divide the dough into 4 equal pieces. Flatten a piece into a rectangle about 6-inches long. Fold the top thirds down onto itself and fold the bottom third up onto itself. Crimp the edges and roll into a football shape. Set on a baking sheet, cover and proof to almost double. Slash the loaves using a very sharp knife and bake until golden, about 20 to 25 minutes.

** Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using.

*** If you are absolutely positive that your yeast is alive, there is no reason to proof it first. If you are unsure, then warm the water to 110-degrees F and add the yeast. Set it aside to bubble for 5 minutes. If it bubbles and foams it is alive and well. Proceed with the recipe. 

© 2016 Copyright Zsu Dever. All rights reserved.

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katsu banh mi (aquafaba recipe)

Happy Friday! Let's kick off the weekend with a larger than life sandwich! This sandwich incorporates my two new favorite things: aquafaba and air fryer. My two new favorite toys to play with. 

I present to you: Katsu Banh Mi. Katsu means "cutlet" and this is a tofu cutlet that is battered in panko crumbs and air fried to perfection.

This may seem to be a daunting recipe, but it really is more a matter of organization than anything else. In addition, the aioli, the tofu and the pickles can all be done ahead of time, leaving the cooking and assembling for the last minute.

First and foremost, you need to infuse some flavor into the tofu and the best way to do that is to cook it with the marinade and then let it marinate overnight or up to a week. This process hearkens back to the Breast of Tofu recipe, created by Bryanna Clark Grogan of Vegan Feast Kitchen.

For the pickles, it is just a matter of assembling the brine and pickling the cucumbers until you are ready to serve them.

For the aioli, again, just mix and set aside. This is tonkatsu type sauce/aioli that usually accompanies fried cutlet dishes.

Finally, it is time to bread and fry the tofu. Batter it using an aquafaba-wash (if you have it) mixed with plenty of ginger and garlic. Then use your air fryer to get them golden and crisp. If you don't have an air fryer, just pan fry them in 1/4-inch oil until golden on both sides, about 2 minutes per side.

Once you have all the components ready, it is time to assemble! Top with chiles, herbs, the aioli and the pickles.

And then you wind up with this delicious monster of a sandwich! For the banh mi rolls, using refrigerated dough, use the recipe HERE.

Katsu Banh Mi
Makes about 4 servings

Note: You can make the following up to 3 days ahead: Aioli, Pickles and Tofu.

Aioli:
1/4 cup vegan mayo, vegan sour cream or soft tofu
2 tablespoons ketchup
2 tablespoons vegan worcestershire sauce
2 teaspoons coarse sugar (or 1 1/2 teaspoons granulated sugar)

Pickles:
1/4 cup hot water
1 tablespoon coarse sugar (or 2 1/2 teaspoons granulated sugar)
1/2 teaspoon sea salt
1/4 cup rice vinegar
1 medium cucumber, peeled, seeded and sliced

Tofu:
1 (14-ounce) package firm tofu, pressed for 1 hour
2 cups water
3 tablespoons nutritional yeast
1 teaspoon dried parsley
1/2 teaspoon sea salt
1/2 teaspoon dried thyme
1/2 teaspoon dried sage

Katsu:
1 cup panko breadcrumbs
6 tablespoons aquafaba or nondairy milk
1/4 cup all-purpose flour or cornstarch
1 teaspoon minced garlic
1 teaspoon finely grated ginger

Sandwich:
4 hoagie or banh mi rolls
Slices of jalapeno
Cilantro or basil

1. Aioli: Combine the mayo, ketchup, worcestershire, and sugar in a small bowl. Mix well and set aside. If using tofu, blend well in a small blender.
2. Pickles: Add the hot water to a small bowl. Stir in the sugar and salt and mix to dissolve. Add the vinegar and cucumbers and stir to mix. Press the cucumbers down into the brine. Set aside for an hour or 3 days.
3. Tofu: Cut the tofu into 1/2-inch slices the long way (so that you have long thin slices of tofu). Heat the water, yeast, parsley, salt, thyme, and sage in a medium pot over medium heat. Bring to boil and add the tofu. Simmer for 10 minutes and set aside for at least an hour or up to 3 days. 
4. Katsu: Combine the panko with salt and black pepper, to taste, in a shallow bowl and set aside. Combine the aquafaba, flour, garlic and ginger in a shallow bowl. Mix well. Dredge the tofu in the liquid mixture and then dredge in the panko. Spray with oil and add to the air fryer (or oven, preheated to 375-degrees F). Set the airfryer to 390 degrees and cook for 15 minutes or until golden and crisp. 
5. Make the sandwiches by toasting the bread, spreading with the tonkatsu aioli, adding a tofu to cover the roll, adding the cucumbers (drained), jalapenos and herbs. Serve. 


© 2016 Copyright Zsu Dever. All rights reserved.

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caesar kale chips

I know you have a favorite kale chip recipe, but I'm sure there is room for one more, right?

I also know that adding too much moisture to kale chips leads to soggy and browned kale, instead of gorgeous looking, crispy chips, so I thought I'd tackle this one for you and see if, indeed, Caesar Kale Chips is even possible.

I'm happy to report, that, yes, they are. You will need ingredients for making a good Caesar dressing, lemon juice, garlic, miso, olive oil and Worcestershire sauce.  I am adding ground sunflower seeds to the chips to add a bit more texture that is reminiscent of Parmesan cheese.

Especially because we are adding extra moisture to this recipe, it is even more important to thoroughly dry the kale.

For this recipe, you need to puree your garlic, but because the liquid amount is so low, you can't blend it using a machine.

Here is how to puree garlic without a machine:

1. Mince the garlic.

2. Using  the back of the knife, press down on the garlic and pull the knife toward you, essentially scraping the garlic against the board and knife. Add salt to increase traction.

3. In the picture below, you can see that my dominant hand is hold the hilt firmly down, while my other hand is pressing on the flat of the blade, pushing it down and pulling it toward me in one smooth motion.

4. Repeat, scraping the garlic together and repeating this process, until the garlic is pureed.

Then is is just a matter of mixing the marinade, coating the leaves and baking them.

If you have an air fryer (I didn't have one at the time of this shooting), you can use your air fryer to make this. Check out Becky's video (of Glue and Glitter), and see how she makes her Ranch Kale Chips.

Caesar Kale Chips
Makes 3 to 4 servings

1 1/2 to 2 bunches kale, stems removed
1 tablespoon olive oil
1 tablespoon lemon juice
2 teaspoons white miso
1 teaspoon worcestershire sauce
2 garlic cloves
1/8 teaspoon sea salt
2 teaspoons ground sunflower seeds

1. Preheat the oven to 250-degrees F. Tear the kale into large pieces and set aside in a large bowl.
2. Combine the olive oil, lemon juice, miso, and worcestershire sauce in a small bowl. Using the back of your knife, crush the garlic and keep crushing it until it is pureed. Add the salt and keep smashing the garlic; the salt helps to puree the garlic. Add the garlic to the miso mixture and stir well.
3. Add the miso mixture to the kale. Toss very well but don’t crush the kale. Add the kale in a single layer to a baking sheet and bake until crisp, 25 minutes. Stir halfway through cooking. Remove from the oven and set aside to cool for a few minutes to crispen.  


© 2016 Copyright Zsu Dever. All rights reserved.

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pumpkin waffles & cider-maple syrup (aquafaba recipe)

I know, it's not fall just yet, but I have to tell you that cooler weather is truly my favorite part of the year. Besides that, I have to post recipes like these in plenty of time for you to see them, be stung by the autumn bug, remember you saw this post and be so relieved that you have a Pumpkin Waffle recipe all ready for the fixin'.

Crisp on the outside, tender on the inside, with plenty of pumpkin pie flavor to get you in the cooler weather mood, these waffles are topped with a two ingredient Cider-Maple Syrup; all the makings of the perfect fall swoon.

To make things even lighter, crisper and tender, this recipe uses aquafaba.

Aquafaba Tid Bits:

If you are using homemade aquafaba make sure it is nice and thick and viscous. If you are using canned aquafaba, reduce it by 1/3 before using to get the right consistency. Strain the aquafaba before using; warm aquafaba strains better because it is thinner. Aquafaba thickens as it cools.

The Pecan Pralines on these waffles are from my cookbook, Aquafaba: Sweet and Savory Vegan Recipes Made Egg-free with the Magic of Bean Water [Amazon, B&N].

For your convenience, I decided to make a video about this recipe instead of shooting still images. Check it out and subscribe to my channel so I can change the name of it from that random chain of letters and symbols YouTube assigns, to something a little more catchy, say, Zsu's Vegan Pantry.

Pumpkin Waffles with Cider-Maple Syrup
Makes 8 to 10 (4x4-inch) waffles

Syrup:
1/2 cup apple cider
1/2 cup maple syrup

Waffles:
1 cup oat flour
3/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch or arrowroot starch
2 teaspoons double-acting baking powder
1 cup solid, canned pumpkin (not pumpkin pie filling)
1/2 cup nondairy milk
1/4 cup aquafaba**
1/4 cup neutral-flavored oil
3 tablespoons brown sugar
1 1/2 teaspoons pumpkin pie spice***
1/2 teaspoon sea salt

1. Syrup: Add the cider to a small saucepan and bring to boil over medium heat. Cook the cider until it reduces to about 3 tablespoons, about 20 minutes. Add the maple syrup, stir and set aside. 
2. Combine the oat flour, all-purpose flour, cornstarch and baking powder in a small bowl. Whisk and set aside. In a separate medium bowl, combine the pumpkin, milk, aquafaba, oil, sugar, spice and salt. Whisk well to combine. Add the dry ingredients and stir until just combined. Set aside until the waffle iron preheats, about 5 minutes. 
3. Preheat the waffles iron according to manufacturer's directions. Add the recommended amount of batter to the iron and cook as directed. When the waffles is ready transfer it to a cooling rack. The waffle will become crisp after about 40 seconds.
4. Serve the waffles with vegan butter and the cider syrup. 

** Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using.

*** If you don’t have pumpkin pie spice, use 1 teaspoon cinnamon, 1/4 teaspoon ground ginger and 1/4 teaspoon fresh nutmeg. 


© 2016 Copyright Zsu Dever. All rights reserved.

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pantry+ bean boulangerie

This classic dish is the French version of potatoes gratin. Traditionally, the uncooked dish was taken to the local baker and placed in their oven to bake for a few hours. The result was creamy and luscious potatoes that melted in your mouth.

The potatoes are simply cooked with broth, olive oil and plenty of thyme, but I've taken this dish and made it into a complete meal that is also Pantry+ friendly.

The recipe needs only 6 fresh ingredients and 5 pantry ingredients. Although it is easy to put together, it does take 2 hours to bake, so plan accordingly.

Bean Boulangerie:

Equipment:
baking dish
mandolin [this is the one I use]

Pantry ingredients are:
White beans
Diced tomatoes
Vegetable broth
Olive oil
Balsamic vinegar

Fresh ingredients are:
Carrot
Onion
Thyme
Potatoes
Lettuce
Cucumber

I'm going to recite this recipe in layers of pictures since the dish itself is in layers. Use your mandolin to slice the vegetables directly in the dish and you will avoid an added bowl to clean.

Layer 1: the beans.  I used chickpeas that were crushed, but I recommend cannellini or another tender white bean instead.

Layer 2: carrots.

 Layer 3: onions.

Layer 4: tomatoes and fresh thyme.

Layer 5: potatoes.

Layer 6: seasonings, thyme, olive oil, broth.

Cover and bake and serve with a simple salad of lettuce and cucumbers, dressed with olive oil and reduced balsamic vinegar to cut through the richness. It is amazing how broth and potatoes can create such a creamy and succulent dish!

Bean Boulangerie (a Pantry+ recipe)

Makes 4 servings

Pantry list is HERE.

2 cups cooked white beans, rinsed and drained if canned

2 medium carrots

1/2 medium onion

1 cup canned diced tomatoes, drained 

8 sprigs fresh thyme, divided

3 large red potatoes, peeled (about 24 ounces)

Sea salt, black pepper

3/4 cup vegetable broth

3 tablespoons olive oil, divided

6 cups lettuce, chopped

1 small cucumber, peeled and seeded, chopped or cut into thin strips

1 tablespoon balsamic vinegar or reduction*

1. Preheat the oven to 400-degrees F. Add the beans evenly to a 9x9-inch casserole dish. Use a mandoline to cut the carrots into thin strips on the diagonal and add it on top of the beans evenly. Use the mandoline to cut the onions into thin slices, adding it evenly to the casserole. Add the tomato evenly.  Add half the time on top of the tomatoes. 

2. Use the mandoline to cut the potatoes into thin slices and layer it evenly on top of the tomatoes. Add the rest of the thyme and season generously with salt and black pepper. Add the broth to the casserole and drizzle with 2 tablespoons of olive oil. Cover the dish with parchment paper and then cover well with foil. Bake for 45 minutes. Uncover, reduce the temperature to 350-degrees and continue to bake until tender and golden brown, about 45 more minutes.

3. Allow the casserole to rest for 5 minutes before serving. Make the salad by combining the lettuce and cucumber in a medium bowl. Drizzle with the vinegar and the remaining olive oil. Season with salt and pepper and serve with the casserole.  

*Balsamic Reduction

1 cup balsamic vinegar

Add the vinegar to a medium saucepan. Turn on the oven vents; the vinegar smell will be quite strong. Bring to a boil, reduce to a strong simmer and cook until reduced to 1/2 cup. Transfer to a mason jar set on a kitchen towel and allow to cool completely. Store in an air-tight container in the pantry. 

© 2016 Copyright Zsu Dever. All rights reserved.

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august wrap up

It's hard to believe that August is coming to an end and September is literally just around the corner. It is equally hard to believe that I blogged all month, offered 9 new recipes, and finished my first tutorial video about aquafaba.

In that light, I think a recap of the month is in order, just in case you missed something. It's also nice to see a wrap up of a fun-filled month of goodies.

This month, I introduced you to a new way of cooking dinner: Pantry+

Pantry+ is where I offer you a recipe that consists of around 10 ingredients, about half of which are from a limited pantry and the other half are fresh or non-pantry ingredients. By virtue of the ingredients list, the recipes lend themselves to being quick and easy --- with a little foresight on my part to ensure that they actually are Q&E.

Other recipes I shared this month are some comfort food recipes from around the world and the US, including a healthy dip, a stew and a few sandwiches.

1. Blackened Moroccan Chickpea Patties were my first Pantry+ offering and they are easy to put together and have that Moroccan flare with the help of Ras el Hanout spice mixture.

2. Zucchini Satay with Spicy Lime Sauce and Quinoa was another Pantry+ recipe. It is another complete meal with limited ingredients and unlimited flavor. If you haven't made it, yet, don't delay. Summer squash is almost gone.

3. Classic Philly Roast Sandwich introduced you to Philadelphia's other famous sandwich, but made it much better because it is all plant-based. Seriously, this is a great sandwich!

4. Sriracha, homemade, fresh and plastic free. Very easy to make, although it takes a few days to ferment, this healthier sriracha is a must make, especially if you want to play with the spice level of this extremely popular hot sauce.

5. Caprese Sandwich is another Pantry+ recipe and it is one I was very excited to share. Caprese salad was always one of my favorites and this one does justice to the sandwich and the cows.

6. Roasted Cauliflower in Coconut Curry is another Pantry+ recipe. It is an aromatic, delicious curry made possible with the addition of garam masala, an Indian spice mixture.

7. Arrabiata Mostaccioli is a comfort classic for sure. Make sure to use some wonderful vegan cheese that melts well for the full "baked" experience. Even if you don't go for the cheesiness, the rich sauce is well-worth the effort.

8. Lentil-pepita Pate is easily a Pantry+ recipe, but because it isn't a complete meal I decided not to call it that. This is, however, a decadent pate that is healthy, protein-rich and so delicious slathered on crackers, vegetables or added to sandwiches.

9. Red Pozole is a classic Mexican stew that is served at parties because it can sit and simmer for hours and only get better. It is also better reheated, so, again, a great party dish. It is completely customizable with the various toppings and very delicious.

I do have to say that the surprise recipe of the month was the Roasted Cauliflower in Coconut Curry (#6). It was not just easy to make but even though it only had the inclusion of one spice mixture, the curry was flavorful and rich. My husband and I kept going back for seconds, it was that good.

Next month brings us the end of summer and the beginning of autumn so expect to see dwindling summer vegetables, an increase in autumn flavors and spices and some aquafaba recipes, as my new cookbook Aquafaba is less than 5 weeks from releasing. Lots of excitement (and cinnamon and nutmeg) in the air!

red pozole

Pozole is traditionally a stew made with pozole corn [AMAZON], which is corn that has been soaked in limewater, or has been nixtamalized. This is pozole in dried form and needs to be simmered for a few hours before using.

I had one can of hominy left in the pantry, and since hominy is an adequate replacement for the dried version, I felt the immense need to make a red pozole, which I have been eyeing for a year or so now.

Shredding the meat is the common way of serving this stew and since I still had a few cans of jackfruit left in the pantry, that, too, became an addition. Rinse both canned ingredients well before using and shred the jackfruit.

Because jackfruit is not a stand alone ingredient, in my opinion, being a bit too watery and lacking much substance, I added chickpeas to the mix. Of course, with aquafaba comes a lot of chickpeas and I keep needing to find great recipes to use them in.

Instead of the quick savory seasoning I supply in this recipe, using nutritional yeast, sage and oregano, you can use a commercial brand. Onions, garlic and cilantro are required ingredients for the white pozole, which is the stew before you add the chili paste.

The chili paste is really an easy combination of whatever dried chilies you have hanging around. California chilies are very mild and you can adjust the proportion of spicy chilies to this mild one for a very mild, but still flavorful, chili puree.

Combine the dried chilies with cumin, onion and garlic and cook it until the peppers are soft. Strain the peppers, creating a puree, and you have just made a flavorful addition that will transform your white pozole into a red pozole.

Simmer the soup for another 15 minutes and serve with a range of toppings: cabbage, cilantro, lime, radishes, tortilla chips, onion, and oregano, that you crush between your hands before adding to the individual bowls, are all traditional additions.

Red Pozole
Makes 6 servings

Soup:
8 cups vegetable broth (or 6 cups broth and 2 cups water)
1 (25-ounce) can hominy, rinsed and drained
1 (20-ounce) can green, young jackfruit, rinsed, drained and pulled apart
1 (15-ounce) can chickpeas, rinsed and drained
1 medium onion, finely diced
6 garlic cloves, crushed
6 sprigs cilantro
3 tablespoons nutritional yeast
1 teaspoon dried sage
1 teaspoon dried oregano (Mexican, if you have it)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 bay leaf

Chili base:
2 dried California chilies, stems and seeds removed
2 dried kashmiri chilies, stems and seeds removed
1 dried ancho chili, stem and seeds removed
1/4 medium onion
3 garlic cloves
1/2 teaspoon ground cumin
1/16 teaspoon ground cloves
1 cup water
3 tablespoons neutral oil

Toppings:
Red radishes, sliced
Cilantro leaves
Cabbage, shredded
Lime wedges
Dried oregano (preferably Mexican oregano)


1. Add all the soup ingredients (the broth, hominy, jackfruit, chickpeas, onion, garlic, cilantro, nutritional yeast, sage, oregano, salt, black pepper and bay leaf) to the pot of a pressure cooker. Pressure cook the soup for 30 minutes, allowing for natural release. If cooking on the stove-top, cook, partially covered over medium heat for 1 hour. Add more water as it reduces. Remove and discard the cilantro and bay. Set the soup aside.  
2. Add the chiles, onion, garlic, clove, cumin and water to a medium saucepan. Bring to boil, reduce to simmer, and cook, covered until tender, about 10 minutes. Blend the pot of chili and water and pass the mixture through a fine mesh strainer. Press out as much of the pulp as possible.
3. Heat the oil in a medium saucepan over medium heat and add the chili puree. Cook, stirring occasionally, until thickened, about 6 to 8 minutes. Add the reduced puree to the soup. Bring the soup back to a boil and cook for 20 minutes to marry the flavors. Taste and adjust seasoning. 
4. Serve the soup hot with the toppings, as desired.



© 2016 Copyright Zsu Dever. All rights reserved.

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