Who doesn’t like meringues? I think a lot of people do, it’s quite popular in dessert these days as well. You make meringues from egg white though. Or is there another plant-based way? Guess what.. there is! Everything you can eat, I can eat vegan! By using the water of chickpeas you can very easily make meringues yourself, without any cruelty involved. You need a can of chickpeas, without added salt. As pure as possible. I used Biona chickpeas for mine and they worked really well. Meringues are a very yummy, light, but sweet snack. They go very well with coffee, tea or on top of some nicecream. By adding agave nectar and some palm sugar you really get like a sticky caramel flavour, which I love.. I hope you do to!
-1 can chickpeas (water)
-2 tbs agave nectar
-3 tbs palm sugar
-pinch of cacao powder (optional)
-Preheat the oven to 100C.
-Make sure you use chickpeas in water, with no salt.
-Separate the chickpeas from the water and put the chickpeas itself for another recipe.
-Put the liquid in a mixing bowl and start mixing it with an electric mixing for 3-5 min. You will slowly see the liquid turn into foam. When peaks form, it’s ready.
-Then slowly add the agave and the palm sugar whilst mixing on a low speed. Mix it in well.
-Put the baking paper on the tray.
-Drop 1 spoonful on the baking paper and form a circle.
-Put them in the oven for 1,5 hour.
-Let them cool down before sprinkling on some cacao powder.
Are you going to make these Meringues? Please let me know when you’ve tried them. You can do this in a comment below.. or you can tag me or use #PlanetManel on Instagram. Thank you! X
BLACK BEANS + CHICKPEAS
Where do you get your protein from?! Well, from this! Black beans and chickpeas form Biona. Not only this obviously, but I use black beans and chickpeas most often as my main protein source. Mostly I eat them in my salad. I wash them first and then I add 1/2 a can to my raw veggies and mix it up. I absolutely love this and do this almost daily. It’s so easy and super tasty. Another thing what I do is make dips and spreads. With the chickpeas I make houmous and in a very similar way I also make a spread with the black beans. Super delicious and healthy to put on a sandwich and crackers. I especially like it, because you know exactly what you put in it. Also, because you can make a lot, it’s perfect for parties! Just serve some raw veggies (cucumber, carrots) and crackers with it and people will start dipping and spreading, I’m sure.
This is such a thing here in the UK. This custard of Alpro reminds me more of ‘vanilla vla’, than of custard, but it’s very nice. ‘Vanilla via’ is something similar we have in Holland and we eat it as a dessert. The old fashion way to eat is, I believe my grandparents must still do it, is with a bit of yogurt and a splash of syrup (red squash) in the middle. Like it isn’t sweet enough, haha! I remember my dad used to mix a whole pack of this, with a whole pack of yogurt and then added apples, bananas, raisins and cinnamon. He’d mix it up in a big bowl and then we divided it into smaller bowls for pudding. It was always my favourite. Good memories! A shame it was dairy though. Anyway, this vegan custard is super delicious with the Dutchie Pie I made, so make sure you’ll give it a try. Try heating it up a little bit and it’s even better.
Did you already know these products or are you going to try them after reading this? Please let me know or show me on Instagram by using #PlanetManel. Would you like me to test and review your product(s) or do you have any suggestions? Please send me a message via CONTACT! It can be anything (food, drinks, beauty..) as long as it’s vegan. Thank you! X