This is probably my best “made up” recipe ever.
Those of you who have read my post on Dairy-free Brazilian “cheese” puffs are aware that not just that recipe, but much of my cooking involves tapioca starch. It is a rather common ingredient in Brazilian cooking and it’s gluten-free!
As I experiment in the kitchen with what I have in the pursuit of perfecting a completely vegan version of this much loved Brazilian snack, I have to say it’s been complicated. Delightful, but complicated.
So, when I baked these Satay Puffs last weekend and my fiance Blair was dumbstruck by how delicious they turned out, I was over the moon!
They are not vegan because I use eggs. I only use eggs from our free-range chooks so, at least my cooking is cruelty-free. It’s been a long process trying to get the puffs to rise and have a good texture without using eggs. I’m open to suggestions! In the meantime, I’ll go on using my girls’ (20 of them) production.
The hardest thing has been to get the right gummy consistency of the real cheesy Brazilian puffs. And sometimes I do get that consistency, but the puffs don’t stay soft overnight.
For that reason, I do not recommend people to re-heat them in the microwave, as that makes the puffs become as hard as rock. Instead, put them in a George Forman grill for five minutes and they’ll be soft and warm again.
To get the Satay Puffs, as I said earlier, I had to experiment. I had prepared some nut-cheese the day before (unpublished) with coconut oil, nut ground (the grounds I always save when I make nut milk – read my other post on How to make your own creamy nut milk), turmeric, nutritional yeast and salt.
The nut cheese was used yet for another recipe (unpublished “Little vegan bites: oven-baked quinoa & swede patties with tomato and TVP mince and grilled vegan cheese“).
And this is what I want to promote: the versatility of several ingredients and dishes that you can use, abuse and reuse. Thus, reducing food waste (Ever heard of the #LoveFoodHateWaste campaign?).
Put 1 cup of vegan or nut cheese in the food processor with two cups of tapioca starch and one #freerange egg. Add salt to your taste.
First, blend all the ingredients at low speed. Then add 1 and 1/2 cup of warm water and blend everything until you obtain a uniform batter.
Pre-heat the oven for ten minutes.
With a ladle, pour the batter in silicone cupcake moulds, then put them in the oven.
Fan-bake them for 20 minutes at 180°C.
Eat them hot with a spread of your choice. I love them with vegan spread (made from olive oil).
And remember: if you want to re-heat them, just put them in a grill for 5 minutes.