Vegan Yorkshire Pudding

I just tried this recipe from the “Thrifty Living” blog. I converted it to Australian volume measures as follows;

1 cup of Soy Milk
1 cup of flour
1 heaped teaspoon chickpea flour
Salt to taste
Vegetable oil (I used Canola)

The results were extremely tasty. I did a Vegan roast with TVP, potato & sweet potato (the fancy purple Hawaiian variety), parsnip, eggplant and onions. A lot to eat, but I’ve got three meals worth in the freezer – hurrah!

In my tenuous capacity as a Yorkshireman (I was born in Scarborough) I approve this good and/or product.

Another cooking experiment yesterday went less well. I attempted to make vegan, gluten-free lemon shortbread using millet flour, a bit of xanthan gum, margarine, sugar and a lemon. The result was quite tasty but very sour; I think the rind from one lemon and all of its juice was too much sour, and I needed to use more sugar. I’ll experiment again soon, the texture of the resulting biscuits was interesting (millet flour is quite coarse) so I think the idea has promise.

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