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The Vegan Corner

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Description Hello and welcome to The Vegan Corner- a cookery YouTube channel devoted to delicious food with no compromise. The kind of cuisine we offer is the one we like to consider to be the healthiest, which is based on a very low use of fats as recommended in many famous books such as "The China study" or "The starch solution". We are convinced that the less you mess with ingredients, the healthier the final dish will be. But this doesn't mean that we don't like to treat ourselves with more elaborate or gourmet dishes- we don't have the power of super-resistance after all! After being chefs for many years, we are proud to be the first professional cookery YouTube channel dedicated entirely to low-fat vegan cuisine. We are absolutely delighted to provide you with healthy and tasty options that will turn every meal into a mouth-watering feast. We hope that you find our channel helpful and wish you all the best exploring our recipes. Thanks for visiting us!



2 Aug 2017 at 3:48am
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Get a copy of our recipe e-book here http://thevgncnr.co/2kQWuXa

INGREDIENTS FOR A 23cm (9 inch) PIE:

For the crust:

190g all-purpose/plain flour

40g icing sugar

100g dairy-free butter

30g soy milk

3g white vinegar

For the filling:

190g caster sugar (or other granulated sugar)

5g agar agar powder

20g cornstarch

190g dairy-free cream

320g almond milk

15g lemon zest, chopped

yellow food colouring

150g lemon juice

For the meringue topping:

110g aquafaba, cold (reduced from 160g)

2 tsp lemon juice, strained (10g)

130g caster sugar

STEPS

- For the crust, blend the flour, the sugar and the butter to obtain a sort of breadcrumbs, combine the mixture with the vinegar and the soy milk, and knead briefly to obtain a dough.

- Wrap the dough in cling film, place it in the fridge and chill it for at least 3 hours, or overnight.

- Once the dough is ready, preheat the oven to 150°C (no fan).

- Roll down the dough into a 30cm (12 inches) disk of roughly 5mm (¼ inch) thickness, and use the disk to line a 23cm (9 inch) non-stick pie tin.

- Scrunch a piece of greaseproof paper under water and squeeze it to remove any excess moisture.

- Line the pie tin with the wet paper, add plenty of rock salt to it and use it as a weight for the blind baking process. This will prevent the dough from rising and moving.

- Bake the base in the preheated oven for 45 minutes, rotating it every 15 minutes to allow for even browning. Let it cool down completely, and remove salt.

- For the filling, mix a third of the sugar with the agar agar, and set aside.

- Mix the remaining sugar with the starch and the cream, and set aside.

- Place the milk in a saucepan over a medium heat, pour in sugar/agar mix and whisk to properly combine the ingredients.

- Add the zest, bring to a boil, and simmer gently for 3 min to hydrate the agar.

- Add food colouring to taste and stir again; we added the colouring in 6 times using the tip of a toothpick.

- Now, lower the heat to the minimum and pour in the cream/starch mixture. Bring the filling back to a boil stirring constantly, and as soon as it starts boiling again, turn off heat. Add in lemon juice and stir once more to complete the filling.

- Pour the filling in the precooked shell through a fine sieve to remove the zest, and let the pie set at room temperature for 30 minutes before placing it in the fridge for 3 hours to fully set.

- Whip the aquafaba and the lemon juice using a stand mixer at full power for 8 minutes, and then, gradually incorporate the sugar 1 tbsp at the time, making sure to wait 40 seconds between each addition.

- Once the sugar is finished, whip for another 4 minutes at full power before placing the meringue topping in a pastry bag and piping it onto the pie or onto the slices before serving.

- Torch the topping if desired, making sure to be careful and gentle because aquafaba does not coagulate, so it won’t react as egg whites would. A gentle torching and a little colour goes a long way to add a nice colour, and subtle caramel flavour to the pie.

Cooking Equipment US:

Chopping boards: http://www.therusticdish.com/

Wok Pan: http://amzn.to/2p5jdFB

Frying Pan: http://amzn.to/2oxW0IR

Santoku Knife: http://amzn.to/2pgAU1y

Chef's Knife: http://amzn.to/2oGumM8

Utility Knife: http://amzn.to/2ohEG9l

Microplane Zester: http://amzn.to/2p6wo80

NutriBullet: http://amzn.to/2pmBoDu

Vitamix: http://amzn.to/2oyeXLK

Silicone Spatula Small: http://amzn.to/2nON0lz

Silicone Spatula Large: http://amzn.to/2oybflb

Silicone Spatulas Set: http://amzn.to/2p5euDP

Silicone Deep Spoon Small: http://amzn.to/2p5eNyA

Silicone Deep Spoon Large: http://amzn.to/2pmEg3e

Kitchen Scale 1: http://amzn.to/2pmyHSq

Kitchen Scale 2: http://amzn.to/2oKvIW7

Precision Scale: http://amzn.to/2pmlMzQ

Cooking Equipment UK:

Pie tin: http://amzn.to/2quW4dl

Chopping boards: http://www.therusticdish.com/

Wok Pan: http://amzn.to/1jxu9nW

Frying Pan: http://amzn.to/1POXlA5

Santoku Knife: http://amzn.to/2nM2eYp

Chef's Knife: http://amzn.to/2otIvdk

Utility Knife: http://amzn.to/2pCWUDr

Microplane Zester: http://amzn.to/2oz2s5W

NutriBullet: http://amzn.to/2og6GdR

Vitamix: http://amzn.to/2piUcXa

Silicone Spatula Small: http://amzn.to/1m3o6Je

Silicone Spatula Large: http://amzn.to/2oejmlS

Silicone Deep Spoon Small: http://amzn.to/2oeb0Le

Silicone Deep Spoon Large: http://amzn.to/2pCZw4a

Kitchen Scale 1: http://amzn.to/1Ry1A9e

Kitchen Scale 2: http://amzn.to/2oe8V1M

Precision Scale: http://amzn.to/2piTvwY

CONNECT WITH US:

★Patreon: http://thevgncnr.co/1NeWygJ

★Amazon Prime Series: http://thevgncnr.co/22CiNyR

★2nd Channel: http://thevgncnr.co/1YzzJVz

★Instagram: http://thevgncnr.co/1qwVn1E

★Facebook: http://thevgncnr.co/1p6TJCU



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