Coinciding with the festivities of Halloween and Día de los Muertos (Day of the Dead), our Week 8 classes explored a variety of chocolate-based recipes including Hot Cocoa Pancakes, Mexican Hot Chocolate and Chocolate Mousse, as well as a vegan version of Marshmallow Fluff made with chickpea aquafaba and hearty Pumpkin Corn Mountain Pancakes.

At The Center School, Allergic to Salad educator McKenzie’s students served their Vegan Marshmallow Fluff atop green smoothies packed with spinach. This magical recipe uses water from chickpeas to create fluffy “aquafaba.” 

I introduced the recipe and split the class into 3 groups. One started on the fluff, one crushed blackberries, and the other one started on their smoothie. Each group made their own smoothie and shared it. I had them write down how much they added in on the recipe cards, essentially writing their own recipes! Then I had the other groups make their smoothies. This went well and had most everyone busy at all times. Then we topped the smoothies with the aquafaba fluff and coconut and chia seed sprinkles. The aquafaba fluff came out to a pretty cool fluffy texture. The students really enjoyed making everything in celebration of Halloween.”

At 75 Morton, educator Julia’s class enjoyed a chickpea (dessert) feast.

“I decided to use the chickpeas to make the chocolate hummus [with the chickpeas leftover from the fluff]. The students loved doing these recipes. We decided to use a secret vegan ‘water’ (from the can of chickpeas) to make the fluff to get them to try it and be positive about it all. Really helped and they enjoyed it, even finishing with a spoon after we dipped strawberries and apples into the the two dips.  It was a magical moment watching everyone dig in together.”

Vegan Marshmallow Fluff

Course Dessert, Snack
Keyword dessert, snack, vegan
Servings 3 cups

Ingredients

  • 1 15 ounce can chickpeas or white beans, without salt
  • 1/3 cup honey or agave OR 1/2 cup fine sugar
  • optional pinch cream of tartar, for stabilization
  • feel free to add a little pure vanilla or almond extract

Instructions

  1. Open the can of beans and drain just the watery part into a stand mixer or a large mixing bowl. You should have about 1/2 cup chickpea liquid. Add all other ingredients, and beat with an electric mixer or in a stand mixer for 12-16 minutes. It will look thin for quite a while—and you’ll probably be cursing me—but don’t give up hope! Mine really began to thicken around minutes 10-11. Cover and refrigerate any leftovers. It separates overnight, but re-beating works perfectly.
  2. If you have time, you can bake this vegan fluff (made with sugar, not honey) into meringues. Pipe or dollop the fluff onto a parchment lined baking sheet and bake for 1 ½ - 2 hours at 250 F until dry and slightly golden.
  3. Serve fluff or meringues with fresh fruit!

At Flagstone, educator Kelly’s class had a lesson on pasteurization and aeration before whipping up a chocolate mousse – by hand.

Their arms got tired but they still persevered. They are thinking about making it for their family for Thanksgiving.”

“The kids were great. They all participated and enjoyed the class. They loved the mousse.”

Chocolate Mousse

Ingredients

  • 6 ounces dark chocolate, finely chopped
  • 3 large egg whites
  • 1/3 cup sugar
  • 1 pint heavy cream
  • splash vanilla extract (optional)
  • 1/4 teaspoon salt

Instructions

  1. In a small saucepan, double boiler, or microwave, melt the chocolate, stirring occasionally until smooth. Set aside.

  2. In a large bowl, beat the egg whites with a whisk or an electric mixer until foamy, about 2-3 minutes. Add the sugar and continue beating until stiff peaks form, about 3-4 minutes longer. With a spatula, gently fold in the melted chocolate until just combined. Set aside.

  3. In a medium bowl, beat the heavy cream until light and fluffy, about 4-5 minutes. Add a splash of vanilla extract, if desired. Gently fold the whipped cream into the chocolate/egg white mixture until just combined, adding the salt as you go.

  4. Chill in the fridge, if possible. Otherwise, serve with fresh fruit.

Eirann’s class at LMC created a vegan mashup of the Chocolate Mousse and Marshmallow fluff recipes. “We made chocolate mousse using whipped aquafaba instead of egg whites. At first, we were all a bit skeptical, but then very pleasantly surprised when it worked and even tasted good!” Like the students at Flagstone, Eirann’s class was also enthusiastic about using elbow-grease to whip their fluff. “The students also used a whisk to whip the cream by hand, rather than use the electric mixer—and they were very proud of the end result!” We love this allergy-friendly take on a beloved classic mousse.

Along learning different takes on fluffy desserts, students also took on two kinds of pancakes in their Week 8 cooking classes: Hot Cocoa Pancakes and Pumpkin Corn Mountain Pancakes.

Kristen’s students at PS 110Q were thrilled to make the Hot Cocoa Pancakes as a part of a lesson on Día de los Muertos (Day of the Dead). Kristen said, “The students were SO excited that we were ‘visiting’ Mexico since many of them are Mexican or from another Latin American country. They were excited to share about their own Día de los Muertos (or similar) traditions and even shared about some of their own loved ones who they celebrate on that day. We also discussed some of the other countries that our students are from and some of the traditional dishes from those places.”

Erika’s students at Anderson were similarly enthused. She shared that kids “LOVED the storytelling” part of the lesson. In fact, she also shared that “One little girl ran up to me while I was cleaning up to say, ‘Thank you again for the most amazing class. Everything was delicious!.’” 

At PS 174Q, Kristen’s cooking class also learned the science behind the buttermilk in the pancakes, as well as the science behind the whipped cream.

Jo’s students also gave the Hot Cocoa Pancake lesson a thumb up. “We learned about cocoa also being from Mexico and the celebration of Día de los Muertos. The kids loved mixing the cocoa pancakes and taking turns flipping their pancakes.”

Hot Cocoa Pancakes

Course Breakfast, Dessert
Servings 4 servings

Ingredients

  • 1-1/4 cups whole wheat flour
  • 3 tablespoons cocoa powder
  • 1 tablespoon brown sugar or maple syrup
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups buttermilk, or milk of choice with a touch of vinegar
  • butter, for cooking
  • sliced fruit, for serving

Instructions

  1. Transfer dry ingredients to a mixing bowl. Add wet “Add-in” ingredients, mix to combine. Let sit for 5 minutes to allow buttermilk to react with baking powder for fluffy pancakes.

  2. Warm butter on skillet over medium-high heat. Add batter in 1/4 cup scoops, leaving 1 to 2 inches between pancakes. 

  3. Turn heat to medium- low and cook until bubbles appear and edges firm up. Flip pancakes and cook another 1 minute. Repeat with remaining batter.

    Serve with homemade (no-sugar) whipped cream or fruit.

One of our favorite parts about Pumpkin Corn Mountain Pancakes is that they feature an array of ingredients native to the Americas. At Spruce Street, Erika used the recipe for a lesson on indigenous ingredients.

Erika also said the class led to “lots of great conversations about food and they adored the pancakes.”

Her classes M.S. 279 also learned how to use measuring spoons and cups as math tools. We love how cooking classes create an opportunity for math to be tasty!

Pumpkin Corn Mountain Pancakes

Servings 12 4-inch pancakes

Ingredients

  • 1 1/4 cup milk
  • 3/4 cup pumpkin puree
  • 5 tablespoons vinegar
  • 4 tablespoons molasses
  • 1/4 cup unsalted butter, melted, plus more for cooking
  • 1 egg
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup yellow cornmeal

Instructions

  1. Whisk together milk, pumpkin puree, vinegar, molasses, butter and egg until combined. Measure in flour, baking powder, baking soda, and salt. Add cornmeal and stir until just blended.

  2. Warm 1 tablespoon butter on a skillet over medium heat. Using a ¼ cup measure, scoop batter and pour into skillet, leaving about an inch between each pancake. Cook until pancake bubbles slightly around the edges, about 3 minutes, then flip and cook another 2 minutes. 

  3. Transfer finished pancakes to a plate and place in the oven to keep warm. Continue with the remaining batter, adding more butter to the pan if needed.

It sounds like all our Allergic to Salad students had another great week!

Until next time,

Team Allergic to Salad

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