That’s why you shouldn’t throw chickpea juice in the trash.

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Aquafaba is the liquid that results from cooking chickpeas or beans. In combination with some other ingredients, the so-called aquafaba provides a vegan substitute for egg whites. Cake, meringue, mousse au chocolat, waffle, ice cream, mayonnaise etc. The preparation of products is now possible again for all vegans.

What exactly is Aquafaba?

Aquafaba is the name of the water in which chickpeas or beans are soaked or boiled. Other vegetables such as soybeans, peas, lentils and kidney beans can also be used. Its name comes from the Latin words ‘aqua’ for water and ‘faba’ for beans. When properly processed, it has the same consistency as chicken egg whites. It is inexpensive and easy to make, unlike other egg white alternatives. Aquafaba is a great vegan alternative for anyone who is removing eggs from their diet for nutritional, religious or ethical reasons.

Who Invented Aquafaba?

French chef Joel Roessel discovered in 2014 that juice from canned beans and other vegetables can be turned into foam. She shared her experiments on social media, as well as her meringue recipe made from soaking water of chickpeas, sugar, cornstarch and guar gum. American software engineer and food enthusiast Goose Wohlt recognized this and developed a way to easily make meringues with aquafaba and sugar. The recipe was quickly adopted in the vegan community.

How is chickpea juice made?

• In a bowl, combine 125 ml of filtered/soaked chickpea juice with 0.5 teaspoons of guar gum or cream of tartar and 0.5 teaspoons of lemon juice and whisk the mixture for 1 minute.
• Now add 1 pinch of cream of tartar, 1 sachet of vanilla sugar and 50 g of powdered sugar and continue beating until a firm mass is formed.
• The vegan whipped cream is ready, which you need to process quickly. (CENTIMETER)

what can you do make aquafaba?

• Vegan Mayonnaise: Mix chickpea juice, mustard, vinegar and salt in a bowl with a whisk to obtain a homogeneous liquid. Gradually add the oil, whisking the mass until it thickens and has a typical mayonnaise consistency. This works especially well with a hand blender. Finally, add salt and pepper if desired.
• Chickpea juice as an additive to sauces and soups: Chickpea broth is also great for soups and stews. For example, curries or noodle soups take on a thicker consistency. aquafaba
  It can also be used to bind pasta sauces.

How does the chocolate mousse made from chickpea juice taste?

We tried three recipes to get the bean juice under the microscope. You can find these recipes here.

Source : Blick