Week 36 Vegan Australia / Aquafaba 101 (Australia)

 

This week is mum’s b’day and the end of winter, and what better way to celebrate than with a post on DESSERTS!!!

It makes me sad how many animal products are called for in the making of purely indulgent foods like desserts.  A simple packet of cake mix calls for the addition of eggs, butter and milk – all totally unnecessary – and easily replaced with melted coconut oil and extra liquid such as oat milk or water.  (If you are feeling saucy add some dark spirit like spiced rum, and a maybe a bit of coffee to your chocolate cake and it will be extra amazing.)

vegan cake

Of course there is something that since going plant powered I haven’t been able to have…

vegan meringue 1

…until now!!

vegan meringue 2

But…don’t you need eggs for that…? NUP!

Thanks to some detective work by a French chef and an American couple, in Feb 2015 the alchemy that has come to be known as ‘aquafaba’ (bean water!) was unleashed onto an adoring public. It already has 50,000 fans on Facebook, but I only heard of it for the first time last week, when dad rang to tell me about an article on the ABC…it is already huge in America, I guess Australia is still playing catch-up? We should be able to get E.T on video any day now.

http://www.abc.net.au/radionational/programs/blueprintforliving/bean-water-aquafabe-the-new-vegan-miracle/7781582

So what is it and what does it do?

It is the liquid that you find in a tin of beans or chickpeas and normally tip down the sink. You can also use your own water after cooking, so long as it is as nice and thick as the canned stuff.

Its unique mix of starches, proteins, and other soluble plant solids which have migrated from the seeds to the water during the cooking process gives aquafaba a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties.

According to a post on its Facebook site, aquafaba works like soap bubbles – it has no structure in itself but can provide structure to other ingredients. Adding acid like cream of tartar can help the foam stay aerated but, again, isn’t structural. To provide structure you must add starch or sugar – or both.

It even has its own URL http://aquafaba.com/ and Facebook fansite.

So what do you use it for? Click on each link for a recipe.  I haven’t tested each of these recipes yet, so if one doesn’t work for you, try another, there are hundreds of recipes available.. just google ‘aquafaba’ and whatever it is you would like to make.Vegan Meringue Cookies are made using the water that is leftover from a can of chickpeas! Tastes even better than egg white meringues, and you get to use something that would otherwise be thrown out. So cool! #vegan #eggfree

It totally replaces the egg white in meringues.

It replaces eggs and/or cream in mousse, sponge cakes and ice cream, nougat. It can even be used in marshmallows for advanced cooks!

It acts as an emulsifier and replaces eggs in mayonnaise.  If you want it to taste like more like Japanese Kewpie mayonnaise follow the tips for ‘Follow your Heart’ veganaise in the notes at the end.

vegan mayo

It works with coconut oil to create a spreadable butter.

Vegan Aquafaba Butter

It replaces egg whites in cocktails, apparently better than eggs themselves.

“If you fill two glasses, one with egg whites and the other with aquafaba, you wouldn’t even know the difference,” he said. “The only telltale sign is the smell: Egg whites smell like wet dog and chickpeas have no smell whatsoever.”

Jason Eisner, Lead Bartender – Cafe Gratitude and Gracias Madre

How do I make up my own recipes with it?

Use white coloured beans or chickpeas if a lighter colour is desired, but by all means play around with other colours, all will work.  Choose low sodium, particularly for sweet recipes.

The rule of thumb is: 1 Tbsp. for one yolk, 2 Tbsp. for one white, and 3 Tbsp. for one whole egg. That said, the consistency of your aquafaba makes a difference. If its thin, reduce watery aquafaba about 25 percent on the stove to thicken it up. If it’s already thick (as it sometimes is from canned chickpeas), you don’t have to reduce. With some trial and error, you’ll get a feel for it. (http://www.bonappetit.com/test-kitchen/ingredients/article/aquafaba-health-benefits)

For more information:

https://www.vegansociety.com/whats-new/blog/13-amazing-things-you-can-do-aquafaba

Thanks dad!! I owe you a meringue…or mousse….or mayonnaise…or butter…or how about a cocktail then?!

As Sam Turnbull from It Doesn’t Taste Like Chicken says…

…with limitation comes inspiration.  

This is an exciting glimpse of the future!

We can’t afford to eat like it’s still 1959.

World population milestones in billions (USCB estimates)
Population 1 2 3 4 5 6 7 8 9
Year 1804 1927 1959 1974 1987 1999 2012 2026 2042
Years elapsed –– 123 32 15 13 12 13 14 16

 

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http://www.veganaustralia.org.au/

Go to their page to find out great information about events, including Brisveganfest this weekend (Sept 4, 2016) featuring the wonderful James Aspey of Voiceless365 fame (referring to the year long vow of silence he took to ‘speak up’ for animals).

vegan australia.png

Isn’t this aquafabulous?!

Australia is now the third-fastest growing vegan market in the world, after the United Arab Emirates and China.

http://www.smh.com.au/business/consumer-affairs/australia-is-the-thirdfastest-growing-vegan-market-in-the-world-20160601-gp972u.html

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