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Post by eyeofthestorm on Jul 5, 2020 9:47:09 GMT -6
Sometime in the past year, I read about uses for aquafaba. I don't remember where, but I think I was looking for egg substitutes. I was intrigued by the idea that the liquid from chickpeas could be used as an egg substitute, and can even be whipped like meringue. What?
Well, I finally got around to it and IT WORKS. I am stunned.
Here is the recipe I followed:https://itdoesnttastelikechicken.com/vegan-meringue-cookies/
Now, I started with dried chickpeas and saved the liquid. I read this can produce inconsistent results, so I cooked mine down until it was truly thick. I didn't meausre the chickpeas dry, but it made 10 cups cooked. From that, after I cooked the liquid down until it looked thick, I had three cups.
I froze two cups and whipped the remaining cup according to the directions above.
WOW. I forgot to take a picture, but I will when they're finished baking.
I cannot wait to give this a try in making sponge cake. I'm wondering about other uses, too.
I was really converned about how they would look - my homemade chickpea liquid was much darker than what is in commerically canned chickpeas. No worries. It whipped up very light. I added a tablespoon of cocoa to mine, and they are still very light brown - I think the kids won't realize they are even chocolate unless I tell them.
Pictures to come later.
I just wanted to share because I'm so excited to find out a great way to get more use from these chickpeas.
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Post by MammaMel on Jul 5, 2020 9:58:06 GMT -6
Sandra I will be interested in taste. I do NOT like chickpeas but MJ does so if I can make those for him and save the liquid for other uses... it might be a cheap snack food for him.
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Post by eyeofthestorm on Jul 5, 2020 11:29:03 GMT -6
Update (I did have a picture but will have to get to my phone to post it). The meringue cookies flattened out on the oven. I didn't use an oven thermometer, so it's possible the temp wasn't exactly right. Also, the recipe suggested it would take 5-6 minutes to get to stiff peaks. My aquafaba got there in three - REALLY - but maybe I should have let it beat longer anyway.
Even though they're flat (or flat-ish) they texture is exactly right.
They are WAY too sweet for me. I will definitely cut back next time.
Finally - this made A LOT of meringue cookies. We have the really big sheet pans (17x12 or so). This filled BOTH of them. I actually placed them a little closer than I would have preferred.
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Post by eyeofthestorm on Jul 5, 2020 13:41:33 GMT -6
Mel, chickpeas aren't my favorite, but I do like hummus. I put them in a pot pie the other day and that was okay.
I just got a brownie recipe (of all things) that calls for them, so that's why I made so many.
And my boys will EACH eat a pound of dried beans for lunch... along with a couple hot dogs.
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Post by mountainma on Jul 6, 2020 7:27:30 GMT -6
WOW! My girls will go nuts over this! What a great idea, and since it's gluten free and egg free I don't have to worry about allergic reactions with the girls!
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Post by jennilee on Jul 7, 2020 14:12:35 GMT -6
Aquafaba is pretty awesome. I have a recipe for aquafaba ice cream I want to try, I'm just still hung up on nice cream Here's a link for 20 things to do with aquafaba if you're interested.
Sandra- did you use the recipe from Nora Cooks for your chickpea pot pie? If not, I totally recommend it. It tastes *very* similar to a chicken pot pie. Also, just about every recipe I've ever tried from Sam's site (It Doesn't Taste Like Chicken) has been fantastic. I highly recommend the tofu bites!
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Post by eyeofthestorm on Jul 8, 2020 8:10:17 GMT -6
Aquafaba is pretty awesome. I have a recipe for aquafaba ice cream I want to try, I'm just still hung up on nice cream Here's a link for 20 things to do with aquafaba if you're interested. Sandra- did you use the recipe from Nora Cooks for your chickpea pot pie? If not, I totally recommend it. It tastes *very* similar to a chicken pot pie. Also, just about every recipe I've ever tried from Sam's site (It Doesn't Taste Like Chicken) has been fantastic. I highly recommend the tofu bites!
I don't think so - I'll find it later and share. I was ACTUALLY looking for a recipe that used diced potatoes because I had some leftover, and found the recipe I used. I have a recipe for tofu "nuggets" that we like a lot. Even DH, who is pretty picky, likes them. I haven't made them in a while because they have to be fried and make a MESS. I will try again now that I have a deep fryer. If you like to use "other" sources of protein, but miss the traditional chicken "flavor," I HIGHLY recommend Trader Joe's "Chicken-less Seasoning." It's uncanny (and tasty)
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