If when you cook legumes you strain the cooking water, you have to know that you are wasting a great culinary ingredient named aquafaba.
Dairy-free
The rise of vegan cuisine in recent years has fueled aquafaba in the field of gastronomy: it's a viscous and slightly thick liquid that is obtained by cooking or opening a can of legumes, especially chickpeas and beans or white peas.
It's the perfect substitute for eggs in this type of kitchen as it serves as a thickener, binder, as an emulsifier, foaming agent and gelatinizer.
Low calorie
With such minimal nutritional content, the use of aquafaba makes it beneficial for individuals watching calories within their diet.
It's essential that the can has very few additives. So its nutritional value will be higher and the finished product healthier.
What do you need?
- 2/3 cup aquafaba
- 1 tablespoon of mustard powder
- 1 tablespoon of apple cider vinegar
- 1/2 teaspoon sea salt
- 2/3 to 1 cup of olive oil
Recipe: the liquid leftover in a can of chickpeas, which is blended with apple cider vinegar, mustard powder, and sea salt for flavor. Next comes an olive oil for creaminess and body, which is streamed in while mixing. For oil, avocado works too.