yorkshire puddings
I want to veganise yorkshire puddings. for those of you who aren't familiar with them they are savoury baked uh puffy pastryish things that you have with a roast dinner. in a non vegan dish you would make them with about 1 egg, 2 bigish tablespoons of flour and about half a pint (think thats about 250ml) milk. you put them into muffine tins which have already been in the oven so they have hot fat in them and stick the trays straight back in so they rise and bake. its the same batter as is used to make toad in the hole. little bit runnier than pancake batter.
i tried it wih the fluffy pancakes recipe from here, added herbs and left out the sugar, and made sorta bread rolls, tasty but not quite what i was after!! then i tried it with another pancake batter and got small hard inedible disks!!
now i am asking for help!! the pcture below shows what they should look like.... any ideas?
thanks bb:)
ps, sorry for not posting for ages, i have been lurking but i also just started uni and have been deadbeat at the end of the day. all my class mates are very young and full of beans, excited cos they just moved out of home etc, i'm just busy trying to get my head into studying full time again, its been a while!!
I don't have a recipe, but if anyone did, I'd be so excited and thrilled! I miss yorkshire pudding from my childhood...
I will have to think about this one. But since I haven't had the real thing in at least 5 years, I'm not sure how discerning of a judge I'd be.
i have actually thought long and hard about this, off and on, overt the past six months. and i don't think it's possible. but i will damn near be willing to try anything.
I've actually done Yorkshire pudding with pureed soft tofu to replace the egg, soymilk, and corn oil as the fat... it worked out fine! Not QUITE as puffy as with egg, but tasty. The trick is to get the fat smoking hot first.
Almost forgot... if you mix the batter in the blender before pouring it into the smoking hot oiled pan, it will work out much better. All the aeration from being liquidized really helps.
duckalucky you should post a recipe!!
Is that the same thing as popovers? I used to love popovers at this restaurant I ate at, had them smothered in honey-butter, so totally not vegan but ummmm so good. Can you use soymilk and egg replacer or ground flaxseed in place of eggs?
It's also been years since I made one, but ideally wouldn't you bake it in a pan after roasting some veggies? Then the yummy juices give flavor, but also add the moisture so it doesn't turn into a brick.
It's also been years since I made one, but ideally wouldn't you bake it in a pan after roasting some veggies? Then the yummy juices give flavor, but also add the moisture so it doesn't turn into a brick.
what my mom does it actually just adds it to the pan the roast or chicken is in, while the meat is still cooking. that way you'll have a piece of pudding with maybe a couple of carrot chunks in there and al the meat (ew) juices
I found these sites when doing a search for "vegan yorkshire pudding". I've never tried any of them so can't guarantee any results.
http://www.yumyum.com/recipe.htm?ID=21722
http://www.veganforum.com/forums/archive/index.php/t-3434.html
http://en.wikibooks.org/wiki/Cookbook:Yorkshire_Pudding_(Vegan)
http://www.vegan-food.net/recipe/671/Yorkshire-Puddings/
http://www.vegsource.com/xmas2.htm