Nix it or Mix it: Recipes

Aquafaba Lemon Merengue Pie

Ingredients

Meringue:

  • Brine from 1 15-oz can chickpeas (about ¾ cup)
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon vanilla
  • ½ cup sugar
  • Crust:
  • 1.5 cups of oat flour
  • ¾ cup almond flour
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 3 tablespoons coconut oil
  • 3 tablespoons almond milk

Filling:

  • 14 oz silken tofu
  • ¾ cup lemon juice (juice of ~4 large lemons)
  • ½ cup sugar
  • 4 tablespoons cornstarch
  • 3 tablespoons almond milk
  • ¼ teaspoon salt
  • 2 tablespoons lemon zest (optional)

Instructions

  1. Bring chickpea brine to a boil over medium-high heat. Lower heat to medium and simmer for 15 minutes. Mixture should be reduced to a little under half a cup at this point (it's okay if it isn't exact). Pour reduced brine into a cup and refrigerate while making the crust and filling.
  2. In a food processor, combine the oat flour, almond meal, sugar and salt until blended. Slowly stream in the coconut oil and milk until evenly incorporated. Alternatively, mix the dry ingredients together by hand, then work in the wet ingredients until dough holds together when pressed (mixture will be crumbly). Press evenly into a 10” tart pan or deep dish pie pan, prick all over with a fork, and bake for 20-25 minutes at 350 degrees, until crust is dry and starting to turn golden.
  3. While crust is baking, make the filling: blend all ingredients (tofu through salt) together in a blender or food processor.
  4. When the crust is done baking, let stand or refrigerate for about 10 minutes, or until barely warm. Pour filling into crust and bake for 40-45 minutes at 350 degrees until filling is set, but still slightly jiggly. Let cool while making the meringue.
  5. Whip the cold, reduced brine in a clean bowl with clean beaters with the cream of tartar and vanilla until mixture turns foamy, and then begins to form soft peaks. At this point, slowly add the sugar a quarter cup at a time. Continue to whip the mixture until it reaches stiff peaks.
  6. Cover the top of the cooled pie with the meringue. Preheat the broiler to 575 and broil for 1-2 minutes, keeping an eye on the pie the entire time--it can burn in a second!

Roasted Cantaloup Seeds 

Ingredients

  • 1 cantaloupe
  • 1 teaspoon olive oil
  • ¼ teaspoon salt

Instructions

  1. In a small bowl, cut the cantaloupe in half and scoop out the seeds. Squeeze and pick out the cantaloupe seeds from the fruit flesh "netting". Save the rest of the fruit for another recipe or just eat plain!
  2. In a small mesh colander, wash the seeds to remove any extra netting left behind. Return seeds to the small bowl.
  3. Preheat the oven to 425F. Add olive oil and salt and mix to combine. On a foil lined cookie sheet, spread out the seeds in a single layer. Roast for 10 minutes (checking every 3-5 minutes) until they are golden brown. If your seeds pop like popcorn, avoid this by covering with another piece of aluminum foil.

Celery Leaf Italian Salsa Verde 

Ingredients

  • 2 tablespoons tightly packed chopped
  • fresh flat-leaf parsley
  • 1/4 cup tightly packed chopped
  • celery leaves
  • 2 tablespoons finely diced inner celery stalks
  • 2 tablespoons capers, rinsed,
  • pressed dry between towels,
  • and coarsely chopped
  • 1 lemon (to yield about 1 teaspoon
  • chopped zest plus juice to taste)
  • 1 teaspoon finely diced jalapeño,
  • preferably red
  • 1 tablespoon finely diced red onion
  • About 1/2 cup extra-virgin olive oil
  • Salt and freshly cracked black
  • pepper to taste

Instructions

  1. Combine all the ingredients, adjusting any to your taste. Allow the salt
  2. time to dissolve before adding more. 
  3. Don’t refrigerate, but set in a cool spot until ready to use. Stir occasionally to encourage the flavors to mingle. Refrigerate leftovers.
  4. Serve with crostini’s.