Aquafaba?
 

I have been seeing rave reviews for this so thought I'd try it. Is is the liquid drained off a can of chickpeas that is beaten until whipped. It takes a long time to get it whipped. Chocolate syrup is added along with honey or maple syrup, some vanilla or other flavoring, to make creamy mousse or pie filling. All I can say is I will never make it again. :p Anyone tried it and have a better review?

I am not familiar with this dish but like to try new things, however, after your review I don't think I will attempt to make it. Thanks for the warning. LOL

Oh Dear!

No thank you! I am not that adventuresome.

Sounds yucky, what is supposed to be the benefits?

I have heard of this being used as a substitute for whipped cream. I'd rather just skip the whipped cream.

It's for vegans and I guess anyone with an egg white allergy. That's what I don't understand about vegans by choice. They want stuff too look and taste like meat and dairy but not be meat or dairy. :D

I thought it was pretty gross. Thought it was only me tho, since others seemed to rave about it.

I agree. Products I've tasted or dishes that I've cooked never have tasted like meat or dairy. It's a set up for disappointment if you do expect it to taste the same. Some dishes I've cooked have been very tasty and I've never missed the meat or dairy at all.

Thank you for the aquafaba review. I've seen the recipe but never tried it. It seemed too good to be true.

I would like to try the roasted chickpea snack, anyone made that?

The passarounds at Lambert's Thrown Rolls have no meat and they taste great.

Wow, you are game it sounds horrible. Thanks for the heads up...

What are
'passarounds"?

Yes I have, quite easy. Just rinse off some canned garbanzos (maybe make some aquafaba), season with something you like and bake -- that's about it for directions. They also have brands you can buy in the store, I rather like the curry ones but I'm having a bunch of problems with my teeth right now and they crunched too much like broken teeth...

In my teens and early 20s I was a vegetarian for quite awhile, I still eat less meat than the average American. Through no encouragement of mine (I have come to terms with being and omnivore), my son (30) and his wife (32) were vegetarian for a couple of years, they are pure vegan now and have been for at least two years. I was never a fan of analogs (things that look like meat) but they don't bother the kids. I will say that the analogs have improved greatly since the 70s, one of our favorite places to go is a Vietnamese vegan place run by a Buddhist nun, and most everything has analogs in it.

I haven't made nor used aquafaba yet but I've looked into it, biggest thing is for baking as an egg substitute.

I saw a recipe where you bake chick peas like pumpkin seeds. Put in the oven on a baking sheet with some salt. I haven't tried it though.

I make patties out of the peas and fry like a burger. They are very tasty.

OK...I'll take the bait. :D

Aquafaba has many great attributes, but one of the biggest one for me is it comes FREE with every can of beans. I LIKE FREE!

It's good for you, it has no cholesterol and you can have a lot of fun coming up with various ways to use it. I was invited to a tea last summer and I brought Chocolate, Aquafaba Meringue Kisses to put on the potluck, dessert table. They were gone in literally seconds. Everyone loved them and thought it was great that they were made out of bean water. They were light as air and tasted fabulous! I'll find the recipe for you, if you like.

~ C