Sunshine (she/her)@lemmy.ca to Canada@lemmy.caEnglish · 4 days agoTips for becoming a little more vegan?www.cbc.caexternal-linkmessage-square14fedilinkarrow-up124arrow-down17
arrow-up117arrow-down1external-linkTips for becoming a little more vegan?www.cbc.caSunshine (she/her)@lemmy.ca to Canada@lemmy.caEnglish · 4 days agomessage-square14fedilink
minus-squareStopTouchingYourPhone@lemmy.worldlinkfedilinkarrow-up3arrow-down1·2 days agoThe liquid in your can of chickpeas is called aquafaba: it’s super-starchy and foams up quickly. I’ve used it to make mayo. https://www.thekitchn.com/the-most-magical-egg-replacement-and-how-to-use-it-234588
minus-squarecuriousaur@reddthat.comlinkfedilinkarrow-up1·2 days agoDo you get the same from soaking dry beans or cooking them?
minus-squareStopTouchingYourPhone@lemmy.worldlinkfedilinkarrow-up1·1 day agoTIL, so thanks for that. I looked it up on wikipedia and it said “It also can be made by boiling, steaming, pressure cooking, or microwaving pulses in water.”
The liquid in your can of chickpeas is called aquafaba: it’s super-starchy and foams up quickly. I’ve used it to make mayo.
https://www.thekitchn.com/the-most-magical-egg-replacement-and-how-to-use-it-234588
Do you get the same from soaking dry beans or cooking them?
TIL, so thanks for that. I looked it up on wikipedia and it said “It also can be made by boiling, steaming, pressure cooking, or microwaving pulses in water.”