#aquafaba

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#seasonal-produce #grilled-salad #plant-based #chocolate-mousse #ganache #vegan-pancakes #egg-substitute
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fromwww.theguardian.com
3 days ago

Three plant-based chocolate mousse recipes by Philip Khoury

Three plant-based dark-chocolate mousses (65–80% cocoa) provide varied textures and techniques, are freezable, and pair with garnishes like chocolate shavings or cocoa powder.
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fromTasting Table
1 week ago

Alex Guarnaschelli's Secret Ingredient For The Best Vegan Pancakes - Tasting Table

Aquafaba whips into stiff peaks and replaces egg whites (2 tablespoons per egg white), producing exceptionally fluffy vegan pancakes when folded into batter.
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fromTasting Table
2 months ago

Don't Throw Out That Extra Aquafaba - Use It In Your Hummus For The Fluffiest Texture - Tasting Table

Save aquafaba from canned chickpeas to improve hummus creaminess and fluffiness; also cook chickpeas, whip tahini, and roast garlic for better texture.
fromwww.theguardian.com
7 months ago

Cheap, reliable egg alternatives: what to use for whipping, baking and high-protein snacking

Aquafaba, a viscous byproduct of cooking legumes, is a versatile substitute in vegan cuisine, capable of creating meringues, sauces, and mayonnaises, offering cost-effective solutions.
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