vegan popovers try #2 and rachel zucker

I started this blog with popovers because I knew it would take more than one try to figure them out. I wanted something I could build on. Something messy that need sorted through.

I tried this recipe on schedule, but I’m a few weeks behind in writing this entry, just like I’m behind in other areas of my life. Mostly grading. 2016 has, already, been challenging in so many ways.

Popovers! I mixed the wet ingredients in a blender to add as much air as possible. The batter looked promising.

image

In the end, try #2 was more successful in many ways, but held the same flaw: they were raw in the middle. I tried the recipe found in the comments section of original recipe link.(http://www.thekitchn.com/thekitchn/breakfast/recipe-easy-ethereal-popovers-043019#cid-298681) Thanks user, Joy R, from 8 years ago.

“For all the vegans out there, here’s a recipe I’ve adapted from the PPK forum. These popovers end up with nicely risen domed tops (not crazy-tall popover towers) and have many steam pockets inside instead of one large one, but the texture and taste are dead on.

Ingredients
1 1/3 cups all-purpose flour
2 tablespoons chickpea flour
1 tablespoon baking powder
1/4 cup vital wheat gluten
1/2 teaspoon salt
pinch of tumeric
1/2 of a 14 oz. block tofu, pressed
1 3/4 cups soymilk
1/4 cup water
2 tablespoons nondairy butter, melted.

Preheat oven to 450 degrees. Grease muffin tin.Whisk together dry ingredients and set aside. In a blender or food processor, blend the tofu until smooth, then add the milk, water, and butter and blend until creamy and no bits of tofu remain.

Pour the tofu-milk mixture into the dry ingredients and stir with a wooden spoon until batter is thick and smooth.
Fill muffin tins about 3/4 full and bake at 450 for 15 minutes, then reduce temperature to 350 and bake for an additional 10-15 minutes. The popovers should be golden and their tops firm to the touch.
Let cool on a cooling rack for 5-10 minutes, then dig in.”

It depressed me to bake something else that ended up being inedible. Especially because they were very pretty.

 

image

 

Last week, Rachel Zucker (http://www.rachelzucker.net/) was in Pittsburgh. Her most recent book, MOTHERs, caused a lot of deep thinking and long journaling in my life. I’m interested in the hybrid genre and layout of the book, but I’m also personally thinking about/working through many of the main themes of the work: (though I am not a mother) motherhood, writing, and time—forever moving and fleeting.

from pg.35—”It is December 31, 2009, 7:28 PM. I just nursed Judah and put him to bed. I have been nursing him for 2 years and seven months. In a few years I know that I will barely be able to remember what nursing feels like.”

Fleeting. Tying to capture. The memory of it. The living it. The moment.

The same week, in my creative writing class, we read Tillie Olsen’s “I Stand Here Ironing” and I remembered the first time I read it, 12 years ago in my first year of college. I was going to community college, taking a literature course that met one night per week at the local high school, which was a much closer commute for me. The first time I read Olsen’s piece I felt like she was speaking to me, that I should listen. I was 18. I moved back and forth w/the iron. I still, 12 years later, move back and forth with the iron. Back and forth with the lives of so many women I’m from, the life I escaped. Back and forth between the idea of mothering and not mothering. Zucker’s work made me feel this too. And time, the idea of time, and fleeing time and: next time/next post: Coconut Chocolate Chip Bars and Bonnie Jo Campbell.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s