Chickpea Magazine

May 08, 2019

Chickpea Magazine

It was kismet when my daughter, Olivia, discovered Chickpea Magazine. A vegan food and writing quarterly with spectacular photos, personal stories and thoughtful recipes, Chickpea seemed like a match for meringueshop's aquafaba-inspired confections. Our recipes are featured in this quarter's Issue 30, aptly named Explore. The story begins with a discussion about the importance of colors and how it translates into 'Baking with Pigments'. A list of recipes follows, including Naked Kudzu Pudding, Six Layer Lemon Chiffon Rainbow Cake and Whipped Coconut Mousse.



Yield: 1 ¼ cup (12 oz) approximately 4 to 6 servings

This creamy lemon curd is easy to make and delightful on its own as a pudding or as a citrusy topping for fruit, waffles or pancakes. Lighten it up into an airy mousse by folding in whipped coconut cream or thick, greek-style yogurt.


2 Tablespoons kudzu root pieces (20g), or arrowroot

2 Tablespoons water (28g)


1 cup oatmilk (240g)

1/4 cup lemon juice (60g)

1/4 cup raw sugar or maple syrup (60g)

1/8 tsp turmeric (.3g)



1 can full fat coconut cream


In a small bowl, gently stir kudzu in cold water to dissolve lumps.

In a small pot, heat oat milk, lemon juice and sugar and bring to a boil.

Add in kudzu and turmeric and cook for 6 minutes over low heat, stirring with whisk until it thickens.

Transfer curd to a bowl and cover with plastic wrap to prevent film from forming.

Serve with fresh fruit, or used in recipes in place of traditional lemon curd.


For whipped coconut lemon mousse:

Chill coconut milk overnight in refrigerator. Pour off liquid (save for smoothie) and whip chilled cream with whisk attachment in mixer until thickened. Fold into chilled lemon curd.


Chickpea Magazine is available in both digital and print and created by Cara Livermore and Bob Lawton. 


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