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Aquafaba

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Aquafaba

Postby Binky » Fri Jul 07, 2017 5:23 pm

This is a totally new concept to me - using the brine left over from a tin of legumes - as a replacement for egg/egg whites.

You can make mousses, Yorkshire puddings, pavlova etc.

Has anyone here tried it (or even heard of it before)?

https://www.vegansociety.com/whats-new/ ... o-aquafaba

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Re: Aquafaba

Postby Stokey Sue » Fri Jul 07, 2017 8:03 pm

Heard of it yes, but never tried it myself

People who have tried it seem to have had some success

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Re: Aquafaba

Postby Binky » Fri Jul 07, 2017 8:32 pm

These are my chocolate and ginger mousse offerings



Image

Far too sweet for us (recipe from the Australian Women's Weekly Vegan Cook Book) so my advice is to use half the sugar recommended.

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Re: Aquafaba

Postby Renée » Fri Jul 07, 2017 9:20 pm

Yes, I had heard of Aqua Faba, when a friend mentioned it a short time ago. She had a Vegan friend coming for a meal, who usually took her own food. My friend likes a challenge, so made some lovely meringues for dessert from Aqua Faba and they turned out well. She sent me this link:

http://www.picklesnhoney.com/2015/04/24 ... -meringue/

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Re: Aquafaba

Postby Binky » Fri Jul 07, 2017 9:29 pm

So glad that people have heard of this -- and that I'm not a mad lady, fantasising about recipe ingredients. Apart from that, it's lovely to share......it exposes other posters to foods not previously considered.

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Re: Aquafaba

Postby Sakkarin » Fri Jul 07, 2017 10:28 pm

If that works, it is perverse...

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Re: Aquafaba

Postby Binky » Fri Jul 07, 2017 11:05 pm

Sakkarin, scouts honour, I melted the chocolate with ginger and vanilla essence, then whisked the chickpea brine with sugar (and it looked exactly like egg whites ) and mixed the two. We had dinner and then looked in the fridge at the 'chocolate mousses' and were surprised at the texture but disappointed with the sweetness. Less sugar next time!

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Re: Aquafaba

Postby karadekoolaid » Fri Jul 07, 2017 11:57 pm

Never heard of Aqua Faba, but have heard of using chickpea residue liquid.

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Re: Aquafaba

Postby Rainbow » Sat Jul 08, 2017 8:56 am

karadekoolaid wrote:Never heard of Aqua Faba, but have heard of using chickpea residue liquid.

Same here - or I'd just forgotten the name!!

I've never tried it as I'm happy to eat eggs, so haven't seen the need.

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Re: Aquafaba

Postby kavey » Sun Jul 09, 2017 10:39 am

Yes it's been the latest fad of the blogging world for several months, probably longer!
Some of my friends who blog veggie and vegan food have tried and had great success, so it definitely works and I think it's a cool idea!

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Re: Aquafaba

Postby Sakkarin » Tue Jul 11, 2017 11:44 pm

By coincidence I thought I'd try making some bread using Dove's gluten-free bread flour mix, just to see what it ended up like.

The instructions on the pack say "2 egg whites or 20g chickpea flour + 60ml water", so it seems it is the chickpeas too, not just their cooking liquid, that does the job.

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Re: Aquafaba

Postby Renée » Wed Jul 12, 2017 12:25 am

How interesting that it's mentioned on Dove's Gluten Free flour.

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Re: Aquafaba

Postby mark111757 » Fri Jul 14, 2017 6:49 pm

Good afternoon all

Talking of aquafaba, this was in bbc good food middle East. July 2017.......looks dead simple....enjoy!!!



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Re: Aquafaba

Postby Renée » Fri Jul 14, 2017 10:04 pm

Thanks Mark. When the meringues are cooked, are they crispy? Does anyone know?

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Re: Aquafaba

Postby mark111757 » Sat Jul 15, 2017 6:40 pm

Renée

Went back to the magazine to see if there might be a foto....no such luck.....I would think that it would be like a pavlova.... I may have to break down and spend 65c for a tin of chick peas and give it a go

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Re: Aquafaba

Postby Renée » Sun Jul 16, 2017 6:31 pm

Yes, that would be a cheap way to try it out, Mark and you could make some falafels with the chick peas! Let me know if they turn out crispy, please. They might do with the sugar.

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Re: Aquafaba

Postby mark111757 » Sun Jul 16, 2017 7:50 pm

You are so in luck today....loved this recipe in the Sunday times magazine today. How about the salad as a main and meringue for pudding?? Then you use both the peas and the liquid. Tho roasted chick peas are new to me. Would give them a go with out the salad. Eat them out of hand just like candy.
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Re: Aquafaba

Postby Renée » Sun Jul 16, 2017 11:32 pm

Thanks for the recipes, Mark! I just happen to have both tahini and white miso in the fridge! Roasted chick peas would make a nice snack. I have heard of them, but haven't tried them yet.

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Re: Aquafaba

Postby jeral » Mon Jul 17, 2017 3:09 pm

Roasted spiced chickpeas are available here as a snack (like a packet of crisps). Ditto slices of plantain. Both are very tasty; I'd eat more of them except my teeth find them hard going unfortunately. I mention the bought ones because it's a good way of knowing what you're aiming for if home made. I have made them at home (from a tin), although cooked in a dry pan, since they already have a film of oil, on the hob - much quicker plus easier to shuffle around.

The salad looks good too. It's the sort of thing that works well for me served in a pita bread or a scooped out ciabatta baguette.

Incidentally, drained chickpeas work well in tofu stirfries, with herbs & spices, plus bell peppers, mushrooms and toms.

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Re: Aquafaba

Postby smitch » Mon Jul 17, 2017 3:29 pm

Renée wrote:Thanks Mark. When the meringues are cooked, are they crispy? Does anyone know?


Yes they are. I've seen people make macarons with aqua faba too.

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