All For One, One For Allulose

Light as air, crisp, and sweet, the best sort of meringue is one that is so ephemeral, it barely even casts a shadow. Disappearing instantly into a whisper of vanilla, a kiss of marshmallow, a whole batch could melt away in the blink of an eye, with or without the assistance of a a second eater. Made of little more than aquafaba and sugar, these pristine white clouds might have well descended straight down from heaven. How could a food so divine, so pure, possibly become further enlightened? Try switching out the sweetener.

A feat of modern baking, an eggless, sugarless meringue is not only conceivable, but is incredibly gratifying both to make and devour. This edible marvel is possible all because of allulose.

Allulose is a naturally occurring monosaccharide, just like glucose (sugar found in blood) and fructose (sugar found in fruit.) It’s simply harder to find, popping up in minute quantities in a very limited range of foods, such as figs, raisins, and jackfruit, although it’s typically produced on a commercial scale from corn. It’s also more difficult for the human body to process as energy, endowing it with a remarkably low caloric impact. While sweetness is subjective, the general consensus is that allulose is only about 70% as sweet as granulated white sugar.

Inspired by the Keystone Pantry Allulose Blogger Recipe Challenge, my goal was to create a winning combination of flavor and flair, of course, while putting this innovative ingredient to the ultimate test. In a recipe where there’s nowhere to hide, could allulose stand at firm peaks, before and after the battery of the oven’s blast?

If not for the photographic evidence, even I would have a hard time believing this wildly successful operation, long after the subjects have been annihilated. Personal pavlovas, miniature rafts of meringue carrying precious cargo in the form of whipped coconut cream and fresh golden raspberries, are guaranteed to drop jaws as they float on by. Completely allergen-free, diabetic-friendly, and universally appealing, I can think of no dessert more angelic. Not even old-fashioned angel food cake can hold a candle to this sinless sweet treat.

For more inspiration and information about allulose, check out Lang’s Chocolate and Keystone Pantry products on Facebook, Twitter, Instagram, and Pinterest.

Angel Nests

Meringue Nests:

1/3 Cup Aquafaba, Chilled
2/3 Cup Keystone Pantry Allulose
1 Teaspoon Tapioca Starch
1/2 Teaspoon Cream of Tartar
1/8 Teaspoon Xanthan Gum
1/2 Teaspoon Vanilla Extract

Whipped Topping and Garnish:

1 (14-Ounce) Can Full-Fat Coconut Milk, Chilled
1 Tablespoon Keystone Pantry Allulose
1/2 Teaspoon Vanilla Extract
1 Cup Fresh Berries
Edible Glitter (Optional)

Preheat your oven to 250 degrees and line two baking sheets with parchment paper or silpats.

Pour the aquafaba into the bowl of your stand mixer and begin beating on moderate speed with the whisk attachment installed. Meanwhile, in a separate bowl, combine the allulose, tapioca starch, cream of tartar, and xanthan gum, stirring thoroughly to integrate all the dry goods.

Once the aquafaba has built up a sturdy froth and almost doubled in size, increase the speed to high, and very slowly begin to sift the dry mixture into the mixer bowl while the motor runs. Add just about a tablespoon at a time, to allow the foam structure to develop. Continue to beat at full speed for until stiff, glossy peaks form and can hold their shape. This could take 10 – 15 minutes in all. Fold in the vanilla last, being very gentle so as not to pop that fine matrix of bubbles you just worked so hard to build.

Transfer the meringue to a piping bag fitted with a large star tip. Pipe out round bases about 2 – 3 inches in diameter, building up the outer walls with an extra layer of meringue, creating a nest with space in the center for filling. Repeat until the meringue is used up.

Bake at 250 degrees for two hours before rotating the sheets and dropping the temperature down to 200 degrees. Bake for an additional 2 – 2 1/2 hours, until evenly golden all over, dry to the touch, but just slightly soft still. Turn off the heat, leave the nests in the oven, and leave the door ajar. Let cool completely before proceeding.

To make the coconut whipped cream, carefully open the chilled can of coconut milk, being sure not to shake it, and scoop off the top layer of thick coconut cream. Save the watery liquid left behind for another recipe (it’s great in curries or soups!) Place the coconut cream in the bowl of your stand mixer and install the whisk attachment. Whip on high speed for about 3 minutes before slowly beginning to sprinkle in the allulose, just a little bit at a time. Continue beating the mixture for up to 10 minutes, until light and fluffy. Finally, fold in the vanilla extract; keep refrigerated until ready to use.

When ready to serve, spoon dollops of whipped coconut cream into the center of each nest. Top with fresh berries and just a touch of edible glitter, if desired. Eat immediately, before they float away!

Makes 8 – 12 Personal Pavlovas

Printable Recipe

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Beets Me

This blog post is sponsored by iHerb but as always,the opinions and experiences expressed in this post are my own.

Blood red, murky liquid filled the glass, dark and menacing, yet impossibly, inexplicably appealing. Touted as an everyday superfood, hidden in plain sight on the supermarket shelves yet locked away just beyond reach, beet juice is both laughably commonplace and frustratingly difficult to get a hold of all at once. Brimming with nutrients shown to improve stamina, improve blood flow, and help lower blood pressure, vitamins and minerals are all locked away within the tough, fibrous exterior of these hard root vegetables. Drinking straight beet juice cuts out the middleman to make this rich source of folate, potassium, vitamin C, and antioxidants, far more accessible for instant absorption. Call it the new energy drink; no caffeine need apply.

What of the flavor, you ask? Some people can’t get past that deep, earthy taste, but all I get is subtle, natural sweetness. It helps that I’ve taken to mixing up Nature’s Way Beet Root Powder lately, which is far easier than fumbling with a messy juicer and consistently palatable. Mixing up instantly with plain water, you couldn’t find a better source of instant vegetative goodness.

Idly browsing the pages of iHerb as I’m apt to do, powdered beets stood out as a specialty item that should really be a mainstream staple. I’ve never encountered this powerful new ingredient before, which makes it particularly fortunate that iHerb is fully stocked, carrying this and over 400 Nature’s Way products that can be shipped to over 160 countries, and representatives that offer support in 10 languages.

For those of you still balking at the idea of chugging a tall glass of beet juice, no matter how mild, fear not. I have three different ideas here for refreshing, revitalizing drinks you will genuinely enjoy.

Popularized by Starbucks but improved by real ingredients, the famous pink drink blushes a bit more boldly with an infusion of not only Wilderness Poets Freeze Dried Dragon Fruit Powder for flavor, but our hero, the beet mixed in for backup support. Stash Mango Passionfruit Tea brews up a tropical base for both the colorful swirl and rich cream contrast, thanks to Earth Circle Organics Coconut Cream Powder, creating a far more flavorful blend than anything coming plain out of a can.

Pink Ombre Drink

2 Cups Brewed and Chilled Mango Passionfruit Tea
Liquid Stevia, to Taste
1/4 Cup Coconut Milk Powder
1 Teaspoon Beet Root Powder
1 Tablespoon Freeze-Dried Pitaya Powder
Ice, To Serve

Add a few drops of stevia to the brewed tea according to taste and divide it into two parts. To the first, whisk in the coconut milk powder. To the second, whisk in the beet root powder and pitaya powder.

To serve, fill one or two glasses with ice. Pour a layer of the coconut mixture in first, and then gently pour an equal amount of the pitaya mixture on top, allowing the two to slowly swirl together. Enjoy immediately.

Makes 1 – 2 Servings

Printable Recipe

For a quick sip on a hot summer’s day, nothing can beat a zesty glass of fresh lemonade. Nothing, except for lemonade infused with the vitality of beets and fruitiness of blueberries. Mingling together in a harmonious purple blend, this is an easy way to introduce the pickiest of eaters and drinkers to the idea of liquefied root vegetables. Dynamic Health Laboratories Pure Blueberry Juice Concentrate is so powerful that just a tiny drop add volumes of fresh berry essence in an instant. Since whipping up this drink, I’ve used it as an utterly luscious glaze over baked tempeh and rich finishing drizzle over many salads, too.

Purple Lemonade

4 Cup Ice Cold Water
1/2 Cup Fresh Lemon Juice
1 1/2 Tablespoons Blueberry Juice Concentrate
1 Tablespoon Beet Root Powder
Liquid Stevia, to Taste
Fresh Blueberries and Ice, to Serve (Optional)

Simply mix together the water, lemon juice, blueberry juice concentrate, and beet powder in a large pitcher. Sweeten to taste with stevia, adding just a few drops at a time. Serve over ice with a few fresh blueberries on top, if desired.

Makes 3 – 5 Servings

Printable Recipe

Finally, because this is the 21st century and we CAN have our cake and drink it, too, red velvet gets a nutritious boost from these beets, plus a powerful punch of Sunwarrior Vanilla Warrior Blend Protein. Thick and creamy, it’s good enough to call dessert, but healthy enough to throw down for breakfast.

Red Velvet Protein Shake

1 Cup Vanilla Non-Dairy Milk
1 Scoop Sunwarrior Vanilla Warrior Blend Protein
1/2 Cup Vanilla Vegan Yogurt, Plus More for Garnish (Optional)
1 Tablespoon Natural Cocoa Powder
1 Tablespoon Beet Root Powder
5 – 6 Ice Cubes

Toss everything into your blender and puree on high speed, crushing the ice into a completely smooth mixture. Pause to scrape down the sides of the canister as needed to make sure the powder is full incorporated. Pour into a tall glass and top with an extra swirl of vanilla yogurt, if desired.

Makes 1 Serving

Printable Recipe

Beet powder is poised for culinary and nutritional domination as more people discover the benefits this humble root has to offer. Though still somewhat of a rarity, iHerb has you covered with this and thousands of other specialty goods to give your beverages an extra boost.

Plus, all customers get 5% off their order, but new customers get an additional $5 off their order of $40 or more by clicking here!

Yo, Soy

Though still a rare delicacy outside of most Asian cultures, yuba has slowly developed a foothold here in North America thanks largely to one shining example produced right in my backyard. Hodo, better known for their contributions to Chipotle’s popular tofu sofritas and now their ready-to-eat line of seasoned savories still pushes eaters to expand their culinary boundaries. Yuba, the gossamer-thin skin that forms on top of soymilk as it’s heated is very closely related to tofu, but bears a few distinct differences. Tofu-making takes soymilk and immediately mixes it with either calcium chloride, calcium sulfate, or magnesium sulfate to curdle, whereas yuba requires no coagulant whatsoever. Fragile, quick to spoil, it’s a treat that few have an opportunity to experience fresh. Most options are sold dried, to be rehydrated on demand, which obviously loses a good deal of flavor and texture in the process.

This isn’t the first I’ve shared about Hodo nor extolled the virtues of Yuba, but it’s a delicious declaration that bears repetition. There’s no need to be redundant, however, since Hodo has begun sharing the softer side of yuba that only a privileged few have ever had access to before. In the stages just prior to coagulating into consolidated, solidified sheets, there are actually a number of stages that the soybean slurry goes through, each one uniquely delectable in its own right. I was lucky enough to experience these earliest phases right when production was just barely getting underway, photographing some of the first batches for easy reference to the uninitiated.

If you should be so as lucky to get your hands on an ingredient of such superlative quality, the best (and most difficult) thing to do is not mess it up. Little is needed to enjoy the naturally rich, luscious character of young yuba. The very earliest harvest, Kumiage, is the style I savored the most, being completely unique from anything currently on the market, or available in restaurants, for that matter. Given a pinch of black salt, you would swear you were eating the creamiest scrambled eggs on the planet, yet no shells will be broken for this plant-based luxury. My favorite approach was to simply scoop out a tender mound into a bowl, drizzle with light soy sauce, and finish with a sprinkle of sesame seeds and scallions. Nothing more, nothing less. Working in concert to bring out the nutty, umami notes of the whole bean, it’s unlike any other tofu experience to which I can compare.

Deeply savory yet just as versatile as the familiar beige bricks we’re all familiar with, I was delighted to try my hand at a sweet Philippine snack otherwise well out of reach: Taho. Made of soft soybean curds and lavished with tender tapioca pearls soaked in a sugary syrup, it’s a classic street food perfectly suited for the brutal heat of summer. Glittering in the sunlight, cherry- and mango-flavored popping boba sparkle atop this unconventional take on the concept, yet it’s truly the yuba beneath that shines.

These softer stages of soy supremacy can be purchased by the general public only online, not in stores, but it’s worth going all in for a big batch and sharing the riches with friends.

Sushi Cups for the Rest of Us

Love sushi but hate the fuss and mess of making it at home? You and me both. Despite best intentions, such ambition inevitably leads to walls spackled with sticky rice, sesame seeds burrowed deep within kitchen tiles, and nori plastered across the table. Rolling up the compact parcels isn’t such a demanding task on paper, but in real life when deadlines loom and hunger gnaws with terrifying ferocity, all bets are off. If it’s still reasonably edible by the time I give up and scrape the mangled scraps into a bowl, I’d consider the venture a reasonable success.

For anyone else in the same sort of sushi boat, I’d like you to meet your new life (and sanity) preserver. Edible cups made of classic nori seaweed, crisp and delicate, in addition to more avant-garde carrot and daikon papers, are here to save the dinner. Swaddle your rice in flavorful wrappings without the need to roll. More elegant than the usual mess of fillings dumped into a bowl, these savory cupcakes are just as charming as they are delicious. Feed yourself or a number of last-minute guests with ease, even if some visitors aren’t fond of the “fishiness” that traditional maki rolls possess. Pale orange carrot cups have a subtle, natural sweetness that makes them an ideal offering for more picky eaters or younger palates, white the daikon option has a slightly bitter edge, perfect for cutting the richness of creamy avocado or a generous drizzle of miso mayo. In both cases, the only additional ingredient in the mix is agar, holding these thin edible vessels together.

It’s with equal parts excitement and frustration that I share this fantastic innovation, though, if you might have guessed from the previous product links. I first encountered these savory sushi cupcake papers at the Winter Fancy Foods Show, and regrettably, have yet to hear a word from or even about the company since. Why on earth hasn’t this concept caught on to spread like wildfire? There might be more competitors on the horizon, which is a relief, since my small stockpile has long since been exhausted. It’s an idea that’s just too good to keep to myself, regular availability not withstanding.

In lieu of perfectly formed nori, carrot, and daikon cupcake papers, what’s your quick fix solution when sushi cravings strike? Temari sushi or larger onigiri are probably the most direct conversions, offering single-serving bites of rice and vegetables without the need to roll, while temaki would be ideal finger foods to pass at a party.

Though this feels like another tale of “the one that got away,” I’m holding out hope that these sushi saviors will make a big splash on the market in the days to come. Either that, or someone will devise a press to turn nori into cupcakes at home. A hungry but lazy cook can dream, right?

Oh, Good Larb

Waves of heat ripple across the surface of the wok, a thin layer of oil shimmering in the late afternoon sun. Power dial turned up all the way to 10, intense heat emanated from the stove, setting a controlled conflagration ablaze right within reach. With one fell swoop, our fearless culinary guide and adept chef sent verdant handfuls of tender green vegetables flying, sizzling violently against the carbon steel, instantly searing upon contact. One minute later, the meal was served; blink and you’d miss the whole show.

The beauty of larb, otherwise written as laab, lahb, larp, laap, or lahp and prepared just as many different ways, is that it comes together in a flash, even if you don’t have the same kitchen confidence as bay area food guru Philip Gelb. Under his guidance, I encountered my favorite version of this Laotian and Thai dish, lightly charred by the kiss of the wok and brilliantly perfumed with a bouquet of fresh herbs and spices. Stunningly simple in composition yet impossibly complex in flavor, every bite was a new revelation. It’s the kind of combination that can never get boring, offering a fresh experience with every mouthful, and opportunities for different variations with every passing season.

Over the years, I’ve enjoyed many riffs on this timeless theme, sometimes with a delightful discovery of tender green asparagus or the unmistakable umami of chopped mushrooms sprinkled throughout. Even in the heat of summer, that man-made inferno is short lived, smoldering on only in flavor, and tempered by the cooling foil of crisp lettuce cups for serving. It’s well worth that fleeting moment in the fire.

Tempeh Larb

By Chef Philip Gelb of Sound & Savor

2 Tablespoons Raw Brown Rice

3 Tablespoons Soy Sauce
3 Tablespoons Palm Sugar
1/4 Cup Lime Juice

8 Ounces Tempeh, Cut into 1/4-Inch Cubes
Oil for Frying

2 Tablespoons Coconut Oil
1 Stalk Fresh Lemongrass, Minced
4 Cloves Garlic, Minced
3 Teaspoons Ginger, Minced
1 – 10 Thai Chilies, Minced
1/2 Cup Green Peas, Fresh or Frozen
1/2 Medium Red Onion, Diced
1/4 Cup Fresh Thai Basil, Chopped
1/4 Cup Fresh Mint, Chopped
1/4 Cup Fresh Italian Basil, Chopped
1/4 Cup Fresh Cilantro, Chopped

Crisp Lettuce Leaves, Such as Romaine or Bibb Lettuce, to Serve

In a hot frying pan over medium-low heat, dry toast the raw rice. Shake the pan continuously for 2 minutes until the rice smells nutty. Transfer to a mortar and pestle and crush it until it’s powdery. Set aside.

Combine the soy sauce, palm sugar, and lime juice and set aside.

Deep fry the tempeh until crisp and golden brown. Set side.

Place the coconut oil in a hot wok. Add the lemongrass, garlic, ginger, and as many chilies as you like. Stir-fry for 30 seconds. Add the peas and onion and stir-fry for another minute. Add all of the fresh herbs and cook for only 10 seconds before add the soy sauce mixture. Give it just 1 more minute on the stove before turning off the heat.

Add the toasted rice powder and fried tempeh and stir everything together. Serve with lettuce leaves and let diners wrap parcels of larb with the lettuce.

Makes 2 – 3 Servings

Printable Recipe

Schmear Campaign

Whoever first looked at a cashew and thought, “Hey, I think this could taste like cheese!” deserves some kind of gold medal, if not a Nobel Peace Prize. Though this tropical nut has quickly been adopted as the staple ingredient to many dairy-free delights, it truly shines brightest when blended to a creamy consistency and inoculated with savory cultures. Something about the fermentation process brings out all the best flavors, not to mention the probiotic benefits, locked away inside those unassuming beige kernels. Recipes have flooded cookbooks both print and digital within the span of just a few years, and you don’t have to look very far to find evidence on the grocery store shelves, too. Just take the new line of schmears from NuCulture for example.

Based in the Columbia River Gorge region of Oregon, I was lucky enough to stumble upon these fresh blends while visiting Seattle for the VegFest this past spring. Availability is still limited, but growing at a steady clip, as more savvy consumers catch on and get hooked. Very rich and buttery, each flavorful option is so much more than just plain pureed cashews.

Garden Herb is the best entry point for the uninitiated; think of it as an upgraded cream cheese, simply begging for a bagel. Scallions take the lead here, bringing onion flavor to the fore, while gentle notes of parsley, thyme, and oregano play backup in perfect harmony. For whatever reason, it’s the thickest of the three, making it less of a contender as a silky smooth dip, but still perfectly creamy and spreadable.

On the other hand, to all you nostalgic southerners out there, your pitch-perfect pimento cheese dip dupe has arrived. Paprika Pimento bears a mild kiss of red bell peppers, lending a gentle warmth without a bite. An irresistible savory spread with subtle, balanced sweetness, it was the first to disappear when the snacks hit the table.

If you like it hot, though, Bacony Chipotle has your number. Beware that it’s not a treat for the meek! This one is packing serious heat. It starts with a smoldering, smoky, meaty flavor but quickly progresses into a blazing finish. The fire definitely builds as you eat, which can catch up quickly if you’re a serial snacker, unprepared to face the flame.

For all you keeping score at home, mark this one down as yet another win for cashews. Though currently a regional specialty, I hope that the love of this nutty schmear will continue to spread through all 50 states soon, and beyond.