Did you know cooking water of chickpeas (aka aquafaba) has almost the same chemical properties as egg whites, hence why it is a perfect replacement to the animal based protein!
Until the end of September, the #AnatomyOfAction Challenge invites you to involve in one or many action from 5 lifestyle categories (food, move, fun, money, stuff). As a proud ambassador of this challenge, I chose to show you how we can be more conscious about the value of the food we often discard (I mean, value of chickpea water being Chocolate Mousse, how better can it get?). I commit to not waste any part of my food during the challenge!
What about you?
RECIPE for a decadent mousse you won’t resist! 🌱 (makes about 4)
- 130g (1/2cup) aquafaba : water from a normal sized can of cooked chickpeas, preferably salt free. - 100g dark 70% chocolate
- 1 heaped teaspoon almond butter
- 2 teaspoons coconut sugar (optional, would recommend if your chocolate has under 30g sugar/100g)
- extra chocolate (2squares)
- top: more choc, fruits..
Method: 1. Beat the aquafaba for around 5minutes till it’s a firm airy texture - tilt your bowl upside down it should hold itself.
2. Melt the chocolate in a double boiler, allow to cool to room temperature and add almond butter.
3. Slowly incorporate the chocolate to the ‘eggs’, carefully without breaking them (see video)
4. Add sugar if needed and shaved chocolate.
5. Place in ramequins and cool 2-3hours in the fridge, top with fruits!!! Hope you enjoy! Please tag me @amelietahiti if you recreate this so I can see your beautiful mousse! #veganmousse#chocolatemousse#aquafaba#veganrecipe#vegandessert#healthyeating#plantbasedrecipe#easyvegandessert
2,22912017 September, 2019
Monday mood. Simple, vegan, and naturally colored @gosupernatural. To ice, or not to ice? 🤔
Please read to the end! 💖 It’s my BIRTHDAY! 🥳 🎂 🎉 34 years old today, in what has been a huge year of reflection for me! 💫
This year, more than any other, has taught me a lot about love, gratitude and honouring those who touch your life. 💖💖 It’s also made me increasingly grateful for the connections I have made here on IG, which is why I want to celebrate someone else today! 💫
Those of you who know Caroline @nutritious.living will already know just how special and what a beautiful soul she is. Like me, she is a young mum to a gorgeous boy, but (unlike me) she is also fighting terminal cancer, albeit with such bravery, grace and love. Throughout her journey, she has used her blog to share wisdom and health tips, but also document her battles with cancer - her moving posts often leave me bawling my eyes out. Yet, in spite of this, Caroline’s courage and her perspective on life never fail to amaze me - and I truly can’t imagine a more inspiring woman for my next year as she always reminds us of the joy of life.
On top of this, Caroline is one of the most thoughtful people I know on IG. She is always full of love, full of warmth and full of kindness and thinking of others. 💖💖Although I have never met her (not through lack of us both trying - it WILL happen!), I know without a doubt that she is the kind of woman who brightens every room she is in.
So, on my birthday, I wish more than anything that I could share a slice of cake with you, Caroline! Hopefully, in a few weeks, we will be doing just that! If you don’t know her already, please go and show Caroline some love. And if you do know her - sprinkle a bit more love over her day, and let her know just how special she is! You can read more about how important Caroline is to this community through the #inspiredbynutritiousliving hashtag 🥰🥰 Thank you to wonderful @vicky.shilling and @myberkeleykitchen for organising this today 💖💖 #veganchocolate#veganuk#cake#chocolate#chocoholic#veganbaking#chocolatelover#chocolatecake#veganfoodporn#healthyfoodporn#vegandessert#foodstyling#plantpowered#heresmyfood#veganrecipes#eattherainbow#feedfeedvegan#vegan
1,9514258 November, 2019
A few years ago, a guy named Goose Woldt discovered that the leftover liquid from a can of chickpeas has an almost identical properties to egg whites and could be whipped into a beautiful meringue. He shared his discovery on Facebook, and sparked an almost immediate revolution as hundreds of professional and amateur chefs and bakers quickly began posting recipes and photos for a myriad of vegan delicacies that had heretofore been almost impossible to create without eggs. This liquid came to be known as @aquafaba and is used to create a vast array of foods including the ones shown here. @veganstreet
4,4747726 September, 2019
I never thought I’d grow up and be the lady who shares mayonnaise recipes on the internet but, alas, here I am! Of course this isn’t just any old mayonnaise recipe - it’s “clean” mayonnaise, plant-based too, and it’s made from chickpea aquafaba, an ingredient that is typically tossed down the sink. There - I’ve redeemed myself!
If you’re not familiar with the word aquafaba, it’s just a fancy word for the liquid leftover from cooked chickpeas. Not only is it an excellent substitute for eggs in recipes for foods like macaroons, meringues, aioli, or mayonnaise, but it’s also the sort of ingredient you see in plant-based cookbooks or recipes by clean-eating aficionados like Gwyneth Paltrow. I could say more but this is IG, mind you, so let’s skip to it.
1/2 cup aquafaba
1 tsp fresh lemon juice
1/ tsp sea salt
1 1/2 cups sunflower or grapeseed oil
Combine the first three ingredients in a small bowl. Use an immersion or hand-held blender and mix the ingredients on medium speed Slowly add the oil in a steady stream. The aquafaba will start to solidify and whip. Once it looks like mayonnaise, transfer it to an airtight container and save in the fridge for up to a week.
2,8236611 September, 2019
Zesty no-bake key lime tart topped with mini aqaufaba meringues. It’s not quite pumpkin but I finally got the recipe for this one up on the blog, many many months later.... and still searching for that lime emoji 👀.
This tart is the right balance of zingy and creamy and with a hint of naughtiness in the form of those little aquafaba meringue clouds ☁️.
Follow the link in my bio to get the recipe @addictedtodates
Happy Wednesday • Christina • #addictedtodates
I still haven’t determined if they are a hand food or a fork food, but what I do know about these PUMPKIN PIE CRUMBLE BARS is: 1) they are tasty as pumpkin-ly possible 2) much more low maintenance than making real pie 3) made with limited edition Pumpkin Spice Coconut Cookies, which are available at Whole Foods and are the sneaky shortcut to the easiest yummiest crust/crumble 4) not meant to last more than 48 hours if you’re anything like me🎃🎃 Recipe below...
➤1 package Pumpkin Spice Coconut Cookies (9 cookies)
➤3/4 cup (90g) almond flour
➤2 tbsp (25g) coconut oil
➤1/4 tsp salt
Pumpkin Pie Filling
➤15oz can (425g) pumpkin puree
➤1/4 cup (65g) almond butter ➤1/3 cup (105g) maple syrup
➤1/2 cup (120g) non-dairy milk
➤3 tbsp (20g) arrowroot or tapioca starch ➤1 tbsp pumpkin pie spice
➤1 tsp vanilla extract
Glittery banana meringues in the food dehydrator 🤩 We make our banana meringues with #aquafaba and freeze-dried bananas crushed into a powder, which means these taste like real banana, not banana flavoring. We were surprised to find that the banana makes our meringues set up quicker and stiffer, which is why they have those cute curly tips! Available on our Celestial Supercluster shake special alongside peanut butter cups and chai spices, or you can add these to any shake for 50¢ (like the Star-Berry Lemon Cloud 🍓🍌).
We are open today from 3pm to 11pm!
I made hummus the other day out of canned chickpeas. I strained the liquid💧when I took out the chickpeas. I saved it and aquafaba is so versatile. In this case I whipped on high power until it got fluffy. I added powdered sugar and made this whipped cream topping. Next time I’ll try for some aquafaba eggs. I’ll show you how to make chile relleno. 🔥🙌🏽
They are back! ⠀
Meringues that is⠀
Have you had a meringue before?⠀
These delicious vegan and gluten-free meringues are wonderfully smooth and have a hint of vanilla. They will be available in the bakery Saturday and Sunday! ⠀
I started making meringues when I was little, and still remember the awe of them being whipped up, spooned and going into the oven. You had to wait a VERY long time for them to cook, so they typically were only made if we had extra eggs or for a special event (we typically made them for Easter). When I went vegan I wanted to still hold onto this experience, and share it with all of you (without you having to experience the pain of waiting 6 hours to bake) and discovered the joy of aquafaba to re-create those whimsical peaks so central for the structure and taste of traditional meringues. ————————————————————-⠀
Photo by: @bethalu ⠀
Completely Vegan and Gluten free⠀
Open: Saturday and Sunday 8-4, Monday 7-2⠀
And the WINNER IS....... @shaniiirussell_
💚 Congratulations hun!!! Please look at my Instagram to choose your flavours and message me so that I can set them aside. You will also receive 2 free tickets to this event which will be sent to you by @freefromevents.
OMG THESE PEANUT BUTTER SNICKER POPS😍 by 🤤👇🏼RECIPE BELOW👇🏼
These are perfect to store in your freezer and eat as ice cream! It's so easy to make and such a healthy treat, so there is no reason not to make them. Tag someone who would love these! 😍
🎁FREE GIFT: Download your free dessert recipe e-book from the link in our bio! .
RECIPE 2 pops (is in the Fivesec Health app as well)
- 1 banana
- Peanut butter (smooth) to cover bananas
- Crushed peanuts
- Melted dark vegan chocolate
Peel the banana, insert ice cream sticks and put them in the freezer for at least 1 hour. Then cover the bananas with peanut butter and roll them in crushed peanuts. Put them in the freezer again for about 1 hour. Meanwhile melt the chocolate over a water bath and let cool down while waiting for the bananas. Then cover the peanut covered bananas with the chocolate. Store in freezer 😁
C.R. @healthyvegandesserts #healthydessertcafe#Aquafaba#veganlowcarb#lowcarbvegan#healthydessertideas#breakfastideas#lchfdeutschland#schokotraum#zuckerfrei#schokoliebe
Empecemos con la reina de la receta: el aquafaba. Es el agua donde HERVISTE los garbanzos. ¿Podes usar el liquido de las latas? Si, podes. Nunca la use, pero tengo entendido que no con todas las marcas sale igual, va a depender de cuan concentrado este el liquido.
Sobre legumbres y como cocinarlas tenes tres post en #legumbreslabrec .
Acá te dejo dos maneras para hacer el aquafaba en casa 😎
Tenes los garbanzos en la olla con el agua ya cocinados:
🔹 Sacas los garbanzos y dejas cocinado el liquido hasta reducir el volumen. ¿Cuanto tiempo más? Vas a ver que el liquido se pone mucho más denso, cuanto más reducirlo va a depende de la cantidad de liquido inicial que pusiste.
🔹 En este punto es IMPORTANTE la cantidad inicial de agua con la que cocinaste los garbanzos.
✔ Belutip: la cantidad de agua que sea en unas 3 veces el volumen de garbanzos aprox.
Una vez cocidos los garbanzos apaga el fuego, tapa la olla y dejalo ahi tranqui a que se enfríe.
En estos días de calor lo mejor sería pasarlo a otro recipiente y mandarlo a la heladera una vez que entibio.
Una vez frio colas los garbanzos y el liquido es el aquafaba.
Ahora vamos con la mayonesa:
🔸1 medida de aquafaba con 2 de aceite de girasol. Si lo querés más denso ponele más aceite, pero con esta proporción anda bien.
✔ Belutip 2: Usa aceites neutros, no de oliva o de coco, endurece bastante cuando lo mandas a la heladera y no es lo que queremos en este caso. 🔸Para emulsionar te recomiendo jugo limón, un buen chorro, también puede ser vinagre.
🔸Condimentos: ajo en polvo, cebolla en polvo, sal, curcuma (para darle color). Todo a ojo, anda probando según gusto personal.
Metiste todo eso en un recipiente y le das con la minipimer. Deja la minipimer en el fondo del recipiente hasta que la preparación se empieza a poner blanca, ahí podes moverla para arriba, ¿se entendió? 😂
Un tema con esta mayonesa es que a muchos no les sale y otros recomiendan mandarlo a la heladera antes de mixear. Lo hice a diferentes temperaturas, excepto en caliente y siempre me salio. CREO que el secreto es no usar ninguno en caliente 😅
If you got invited to a vegan gluten free cooking workshop 3 hours before it started and it was 2 hours from home, would you go?
I decided to embrace the Israeli culture of going with the flow and sprint over to @meshek_barzilay after work today and it was a grate(d potatoes) decision.
This awesome vegan cafe hosts workshops multiple times a month at their deli and they’re 🔥. The group was small and we all fit around a large table which made the atmosphere super laid back and relaxing. The cooking itself was done mostly by the chefs but the useful tips they offered and the great company made the whole thing worth it! If you’re looking for a fun evening activity check out their website and get yourself to one of their workshops.
Did I mention they sent us home with a fun little recipe book?
@chef_chantelle ‘s vegan orange & almond polenta cake 🌱🍰🍊
I made this two weekends on the trot and both times I’ve been pretty chuffed with the result. Who knew whipped-up chickpeas water could taste so good? Recipe found @gbchefs #veganbaking#aquafaba