My dear foodies,

Following the indications of the public that you follow the publications related to food, Hive account@guanipa75 asked in the recipe for vegan mayonnaise how aquafaba is prepared, so I decided to make this recipe of how to prepare this egg substitute.

Aquafaba is a very common ingredient in modern vegan cuisine, many dishes are made with it, such as pudding, mayonnaise, point snow to make cakes or biscuits and many recipes applied to confectionery find in aquafaba the perfect ingredient not to use eggs or similar animal origin.

Although you can buy in the supermarket aquafaba ready to use, you can also make the same recipe in the comfort of your home, the only detail is that if you need to make a recipe with aquafaba I recommend you do the preparation of aquafaba the day before.

I do not recommend using the liquid from the can of chickpea preserves as this liquid is subjected to a chemical treatment that is harmful to health, we will opt for fresh chickpeas.

Aquafaba is the result of cooking legumes, the liquid that remains after cooking is reduced, that water has the properties of the egg, you can prepare it with any legume, but in this case we prepare the recipe with chickpeas because it generates the best aquafaba of all and is the most used in the preparation of recipes, even aquafaba brands are made mostly with chickpeas.

If you do not have chickpeas in your pantry you can try white beans or fabas.

How to make homemade aquafaba

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My secrets INGREDIENTS

(for 30 portions):

♡ 1 part chickpeas or two fees

For soaking:

♡ 6 parts of water or six fees

For cooking:

♡ 3 parts of water or or three fees

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PREPARATION

Preparation time: 10min

Cooking time: 45min

Total: 55min

The first step will be to soak the chickpeas from the previous night with the indications of the recipe, for 2 cups of chickpeas 6 parts water.

The next step will be the next day when we drain the chickpeas removing as much water, this step is very important.

The next step will be to verify how hydrated our chickpeas have been, if they occupy for example 2 glasses, the measure will be of 6 glasses of water, for a glass of chickpeas 3 glasses of water.

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We will choose a good pot to place 6 glasses of water and when this boiling we will pour the chickpeas, when it returns to boil we will put the preparation to medium fire, and we will leave cooking for about 45 minutes, the specific point that we must find is a soft consistency in the chickpeas.

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When we reach this point we remove the chickpeas from the pot and continue cooking the water to continue reducing, we will see how the water will be thickening, of the whole process you will have 2 glasses of aquafaba of the 6 that you poured at the beginning.

All that remains is to turn off the fire and let the aquafaba rest until it is at room temperature and it is just the right time to use or refrigerate it for a maximum period of 2 days.

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Now all that's left is to use it as an egg white in the recipe you want, for that you have to follow this golden rule.

2 tablespoons of aquafaba = 1 egg white.

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I let you try this recipe and tell me what you think! ;)

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Benefits of chickpea

The chickpea originated in Turkey and arrived in Europe many centuries ago, specifically in the Iberian Peninsula where it is sown to this day. Today it is part of the Spanish diet and there is a variety of more than 40 species among the most famous in Spain are the Castilian chickpea, milky white chickpea, Andalusian venous chickpea.

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Not only is it part of the Spanish gastronomy today is consumed in high quantities in many countries of the world, in addition to offering an irresistible taste provides many essential nutrients for the human body. Among its main benefits is its powerful mechanism to lower bad cholesterol and reduce triglycerides, there are also studies that demonstrate its effectiveness in combating some types of cancer, in addition to offering innumerable benefits to the cardiovascular system.