Ever since I was introduced the magic Aquafaba, it has been an obsession for me. It is nothing but the water left over after cooking the chickpeas and it works as a great egg substitute. I have posted so many recipes using it and even have made a photo tutorial for the cake previously. Take a look at my old post Vegan Vanilla Sponge cake to know more. Making a video demonstrating the technique has been in my to do list for long and finally I have made it. I uploaded a video demonstrating how to make fresh cream roses and the base cake I used for the project was this vegan sponge. Usually egg free cakes are so easy to make. They are mostly one bowl recipes but this cake is a little different. The technique involved is so much like a fat free sponge made with eggs. If you mess with the technique, the final cake will be hard. So watch the video to learn how to make it easily.
Posts tagged AQUA FABA
Omelette is made with eggs. Without eggs there is no omelette. But still we who don’t eat eggs, find a way to recreate the fluffy dish without the use of eggs. I would never claim that I am the first to do this. My mum used to make this besan omelette whenever she made a simple lunch with thuvayal. It was a nice combination. And nowadays I see this in the menu of so many vegetarian hotels. But after so many years in blogging, I haven’t still posted about this delicious side dish.
I would like to give you a warning. Extremely sweet treat is coming your way. Beware!!
I rarely use aquafaba nowadays, as I have some allergy to it. I don’t feel good for a day after working with aquafaba. So even I get too many requests for eggless macrons, I am still postponing it. I am trying to use it only if it is absolutely necessary in a recipe. This mousse is one such recipe. I wanted to avoid using eggs and cream in mousse and the only alternate can be aquafaba. So what is aquafaba? It is the liquid got after cooking white chickpeas. This somehow works like egg whites and whips up beautifully. There is a group in Facebook that is dedicated to this aquafaba and you can learn a lot. I knew about the ingredient only through FB. For more details of the group and for home made aquafaba recipe click on link – Homemade Aquafaba.
We are in a brand new year with lots of dreams. May all your wishes come true in this year 2016. I don’t know why, but I haven’t posted this recipe for nearly five months. When I posted the Egg Free Italian Meringue Butter cream Recipe, I was about to post it the next day itself. But somehow I skipped it and forgot about this completely until today. I was going through my photos and I saw this recipe and wondered why haven’t I posted it yet? So now it is time for this recipe to see the world. When you read the name Aquafaba, you might be confused. But it is a very simple ingredient which gives amazing dishes. The water used to cook chickpeas some how acts just like egg whites and whips beautifully, makes delicious mousse, ice cream, meringue, macaroons and what not. There is a group dedicated to using the chick pea brine in all types of bakes known as Vegan Meringue – Hits and Misses and I became part of that group. This recipe is by one of the group members. Unfortunately I just saved the recipe but couldn’t track the author.
If you are a regular reader, you must be familiar with aquafaba. To the readers who are new to my blog, here is an introduction to home made aquafaba, eggless meringue kisses and eggless Italian Meringue Butter cream.(click on names for recipe). After these recipes, I experimented with a banana bread. Though I have done eggless banana bread previously with milk and vinegar as egg substitutes, this is the first time I am trying with aquafaba. The result was soft and moist delicious banana bread.
I love baking and what I love the most is the experimenting part. I prepare a recipe any number of times but once I get it right I never try it again. Because experimenting is what excites me. As I love eggless baking a lot, there are so may experiments going on in my kitchen daily. Sometime I like to think myself as a researcher who is exploring all the egg substitute possibilities. I have succeeded in substituting whole eggs in recipes but when it comes to egg whites, it is always a mystery. Whipping the egg whites to stiff peaks could never be replicated until a month back.