Flax Meringue
Light, fluffy, airy, and wonderful for lightening up tofu-based puddings. The only shortfall is that it doesn't hold up to heat, so you can't bake it.
1/3 cup flax seeds
3 cups water
Combine the water and flax seeds in a saucepan. Bring to a boil, turn down heat, and simmer for about 20 minutes until it is thick and gloppy looking. Strain through a sieve. You should have about ½ cup.
Allow to cool completely. This can be stored in the refrigerator for one week.
When you are ready to whip it, place the mixture in the bowl of an electric mixer and whip on high for about 7 – 8 minutes until it resembles meringue. Fold gently into puddings, mousses, or purees to lighten and add an airy texture. If desired, you can sweeten it with a little maple syrup or powdered sugar to taste.
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