Oddly enough, aquafaba is the liquid off of beans, specifically chickpeas or garbanzo beans in this case. It literally means bean liquid. It miraculously whips up into something that very much resembles beaten egg whites and is perfect when whipped together with vegan cream cheese and strawberries for this deliciously refreshing ice box pie. You won't believe it until you try it.
-1 pineapple
-1 lb peeled and deveined medium to large shrimp, patted very dry -1 c cooked Black “Forbidden” Rice -3 scallions, sliced thinly on the diagonal -1 small hot pepper (like jalapeno or fresno), cored, stemmed and seeds removed and finely diced -1 c sugar snap peas, string removed -1 lime (you’ll need zest and juice) -2 cloves garlic, minced -1 small thumb sized piece ginger, peeled & grated -2 t toasted sesame oil -salt & pepper -Neutral oil to saute Remove top and bottom of pineapple then cut into 4 equal rings (see photos on TaylorKitchen.net) Use a large round cookie cutter or knife to cut out the center flesh of each ring, leaving a perimeter to hold the finished fried rice. Core and dice the pineapple into bite sized pieces. Have all your ingredients prepped and ready as this dish is very quick to fix. Heat oil in a medium skillet until it begins to shimmer (meaning it’s quite hot). Briefly sear the shrimp on each side, adding a bit of salt and pepper. Cook until just barely done and pink. Remove shrimp to plate to keep warm. Add a bit more oil, then add snap peas, jalapeno, sesame oil, garlic and ginger. Add pineapple and cook a couple minutes. Pineapple will release some of its juices. Toss in rice and scallions and cook until rice is just heated through. Add the shrimp back in. Turn off heat, sprinkle over lime zest and squeeze the lime juice over. Season with salt and pepper to taste and give everything one last toss. Place a heaping portion into each pineapple ring and if desired, place one of the leaves from the pineapple’s crown in each portion just to dress it up even further. 
Makes a baker’s dozen :-)
1/4 c butter, softened 1/4 c coconut sugar 1 egg 1 t vanilla (I like vanilla paste) pinch salt 1/4 c pumpkin puree 1 t pumpkin pie spice 1 c flour (I use whole wheat pastry flour) 1 t baking powder 1 t baking soda Beat butter and sugar until light a fluffy. Add egg, vanilla, salt, pumpkin puree and pie spice and mix well. Stir in baking powder, soda and flour. Cover and let chill in the fridge for about 30 minutes. Scoop into small balls, roll in sugar mixture, place on parchment lined baking sheet and baked at 350 degrees for about 12 minutes, Sugar coating mixture 2 T cane sugar 1 t pumpkin pie spice Mix together 
It’s PSL season! Yes! We’ve all been waiting for it. You can’t wait to have that first Pumpkin…..Spice…..Latke.
1 medium sweet potato, peeled and grated 1/4 c pureed pumpkin (not pumpkin pie filling) 1/4 c almond flour 1 egg, beaten 1T coconut sugar 1 t pumpkin pie spice (or equivalent combination of cinnamon, ginger, allspice and clove). 1 t salt Combine and let set for about 15 minutes. Saute on a griddle or in a pan with a bit of oil until golden on each side. Serve with PSL sauce. PSL Sauce 3 T greek yogurt 3 T mayonnaise 3 T maple syrup 1 t pumpkin pie spice (or equivalent combination of cinnamon, ginger, allspice and clove). Mix together and serve with latkes. |
Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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