Thanks, Iceblossom. You would think that I could remember a cute name like that.

I do have a question, when they say 'use as a substitute for egg whites', do they mean you can whip the aquafaba like you can egg whites? Or is it just a one-to-one substitute for the liquid in recipes?

This is a pretty good article that doesn't set off my virus checkers :)

https://www.bonappetit.com/test-kitc...ealth-benefits

People use it in different ways, a lot of baking use is as egg substitution. Other ways include frothing.

Thanks, everyone, for your suggestions. I made Italian Wedding Soup this weekend, using up some Kale, adding a little sausage and a can of garbanzos instead of white beans (we were out of them). It was delish! Low calorie and filling.

I have a recipe for Mulligatawny soup that calls for garbanzos. You mash half a can to thicken the soup and add the rest of the beans whole. Very good.

I've made beautiful meringues from aquafaba and no one was aware that was what they were eating. Great stuff! I also will throw a whole, undrained can of any kind of beans in my pot of whatever I'm cooking, including the liquid. It helps to thicken a stew. Why waste it?

~ C