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HAVE you ever wondered about the secret behind the fluffy texture of vegan meringues or the creamy consistency of dairy-free mayonnaise? The answer lies in a humble ingredient that you've probably been discarding all along — aquafaba. Aquafaba, a term coined from the Latin words for 'water' and 'bean', is the liquid you find in a can of chickpeas or the water in which you've boiled your legumes. This seemingly ordinary liquid mimics the functional properties of egg whites, making it an excellent substitute in a variety of dishes.
The Magic of Aquafaba in Your Kitchen
Aquafaba's unique composition allows it to be whipped into a foam with similar consistency to egg whites. This makes it a fantastic ingredient for creating light, airy textures in dishes like meringues, mousses, and macarons. Aquafaba isn't just for sweet treats. It can be used as a binder in veggie burgers, lending them a moist, cohesive texture. It's also the secret to creamy, dairy-free mayonnaise.
Here are some recipes for you to try:
Fluffy Vegan Pancakes
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup aquafaba (liquid from canned chickpeas)
- 1/2 cup non-dairy milk (such as almond milk or soy milk)
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions:
1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk the aquafaba until it becomes frothy and slightly thickened.
3. Add the non-dairy milk, vegetable oil, and vanilla extract to the frothy aquafaba. Whisk until well combined.
4. Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay.
5. Preheat a non-stick skillet or griddle over medium heat.
6. Grease the skillet lightly with oil or non-stick cooking spray.
7. Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of the measuring cup to spread the batter into a circular shape.
8. Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes.
9. Flip the pancake and cook for another 1-2 minutes on the other side, until golden brown.
10. Repeat with the remaining batter, adding more oil to the skillet as needed.
11. Serve the pancakes warm with your favourite toppings.
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Vegan Aquafaba Chocolate Mousse
Ingredients:
- 1 cup aquafaba (liquid from canned chickpeas)
- 1 cup dairy-free dark chocolate chips
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Optional toppings: fresh berries, shaved chocolate, or mint leaves
Instructions:
1. In a heatproof bowl, melt the chocolate chips over a double boiler or in the microwave, stirring until smooth. Set aside to cool slightly.
2. In a large mixing bowl, beat the aquafaba with an electric mixer on high speed until it forms stiff peaks.
3. Gradually add the sugar and vanilla extract to the aquafaba, continuing to beat until well combined and glossy.
4. Gently fold the melted chocolate into the aquafaba mixture until fully incorporated.
5. Divide the mousse into serving glasses or bowls and refrigerate for at least 2 hours, or until set.
6. Serve chilled, garnished with your choice of toppings.
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Vegan Aquafaba Omelette
Ingredients:
- 1/2 cup aquafaba (liquid from canned chickpeas)
- 2 tablespoons nutritional yeast
- 2 tablespoons chickpea flour
- 1/4 teaspoon turmeric
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Fillings of your choice: diced vegetables, vegan cheese, herbs, etc.
- Oil or butter for frying
Instructions:
1. In a bowl, whisk together the aquafaba, nutritional yeast, chickpea flour, turmeric, onion powder, garlic powder, salt, and pepper until well combined.
2. Preheat a non-stick skillet or frying pan over medium heat and add a small amount of cooking oil or vegan butter to coat the surface.
3. Pour the aquafaba mixture into the heated skillet, tilting the pan to spread it evenly.
4. Allow the omelette to cook for a few minutes until the edges start to set.
5. Sprinkle your desired fillings over one half of the omelette.
6. Carefully fold the other half of the omelette over the fillings, creating a half-moon shape.
7. Continue cooking for a few more minutes until the omelette is fully set and golden brown.
8. Gently transfer the omelette to a plate and serve hot with a side of salad or toast.
Aquafaba is a versatile, plant-based ingredient that can revolutionise your cooking. Whether you're whipping up a batch of vegan meringues, crafting a creamy mayonnaise, or adding richness to your gravies, aquafaba is a kitchen king. So, the next time you boil your legumes, think of ways you can repurpose this liquid gold.
