So I’ve just heard about “Aquafaba” – Did you know you can make an “egg like” meringue with bean water?
I’ll be trying this soon . I’m researching it now, but I’ve read that using the can aquafaba does not give good results.
Looks like you have to do it the long way. More after I try this.
https://www.drfuhrman.com/get-started/eat-to-live-blog/18/new-recipes-to-explore-the-delights-of-aquafaba
[youtube https://www.youtube.com/watch?v=uztw9FUF3f8]
Aquafaba Chocolate Mousse
Serves: 3
1 cup baked sweet potato, peeled
1/2 cup frozen cherries
1/2 cup frozen blueberries
1/2 cup natural cocoa powder
6 regular dates or 3 Medjool dates
1 cup whipped aquafaba
Blend potato, cherries, blueberries, cocoa powder and dates in a high-powered blender until smooth and creamy. Transfer to a bowl and gently fold in whipped aquafaba.
Note: To make whipped aquafaba, use a hand beater or stand mixer to whip together 3/4 cup chickpea liquid (liquid from a 15 ounce can) and 1/4 teaspoon cream of tartar. Whip for 5 minutes or until mixture forms stiff peaks. (This will yield more than one cup. Leftover whipped aquafaba will keep overnight in the refrigerator.)
CALORIES 184; PROTEIN 5g; CARBOHYDRATES 46g; SUGARS 25g; TOTAL FAT 2.4g; SATURATED FAT 1.2g; SODIUM 28mg; FIBER 9.7g; BETA-CAROTENE 7836ug; VITAMIN C 14mg; CALCIUM 64mg; IRON 2.8mg; FOLATE 15ug; MAGNESIUM 106mg; POTASSIUM 748mg; ZINC 1.3mg; SELENIUM 2.2ug
Broccoli Quiche with Aquafaba
Serves: 6
1 large onion, sliced
1 cup chopped mushrooms
5 cups small broccoli florets
14 ounces firm tofu, drained
1/2 cup chickpea aquafaba
1/4 cup unsweetened soy, hemp or almond milk
1/4 cup nutritional yeast
2 tablespoons raw cashew butter
2 tablespoons arrowroot powder
1 teaspoon Bragg Liquid Aminos or reduced-sodium soy sauce
1 teaspoon paprika
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon turmeric
1/4 teaspoon ground black pepper
Preheat oven to 375 degrees F.
Heat 2-3 tablespoons of water in a large pan and add sliced onion and mushrooms. Water sauté until onions are tender, adding small amounts of additional water as needed to prevent sticking. Add broccoli and a few more tablespoons of water, cover and cook for 5 minutes or until broccoli is almost tender.
Combine remaining ingredients in a high-powered blender and blend for at least one minute to whip up the aquafaba.
Place onions, mushrooms and broccoli in an eight-inch cake pan that has been wiped with olive oil. Pour blended mixture on top and stir to combine.
Bake for 35-40 minutes or until top is golden brown. Allow to cool for 10 minutes before cutting.
CALORIES 160; PROTEIN 12g; CARBOHYDRATES 15g; SUGARS 3g; TOTAL FAT 6.3g; SATURATED FAT 1g; SODIUM 87mg; FIBER 4.6g; BETA-CAROTENE 375ug; VITAMIN C 70mg; CALCIUM 156mg; IRON 2.2mg; FOLATE 59ug; MAGNESIUM 43mg; POTASSIUM 362mg; ZINC 1.8mg; SELENIUM 4.1ug
