aquafaba Archives - Forks Over Knives

Healthy Vegan Bananas Foster

Mary Margaret Chappell — Tue, 25 Apr 2023 16:18:59 +0000

Who doesn’t love sweet, cinnamon-dusted bananas that are gooey on the inside and deliciously crisp on the outside? Our healthy bananas foster recipe skips the butter and rum, and replaces the traditional vanilla ice cream with aquafaba whipped cream for a lighter, but still decadent-tasting, version of the classic treat. Double-basting the fruit in maple syrup is key to getting bright, glossy, caramelized bananas and an absolutely scrumptious dessert. Be sure to keep a watchful eye on the bananas as they broil, since it’s easy for them to get scorched if left unattended. Feeling extra fancy? Sprinkle your serving with chopped nuts or a few vegan chocolate chips to take things to the next level of yum.

For more vegan banana dessert recipes, check out these tasty ideas:

Southern-Style Banana Pudding Parfaits
Berry and Banana Cupcakes with Vanilla Frosting
Frozen Banana Treat with Chocolate (Better Than Ice Cream!)
Or check out our roundup of favorite banana recipes

Yield: Makes 8 banana halves + 1 cup cream

2 tablespoons pure maple syrup
½ teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
4 bananas, peeled and halved lengthwise
1 recipe Aquafaba Whipped Cream

Instructions

Preheat broiler. In a small bowl whisk together maple syrup, vanilla, and cinnamon. Using a pastry brush, brush a thin layer of the syrup mixture over the bottom of a broiler-safe shallow baking dish or 10-inch broiler-safe skillet.
Place banana halves, cut sides up, in the baking dish. Brush bananas with half of the remaining syrup mixture. Broil bananas 4 to 5 inches from heat about 5 minutes or until they begin to soften and darken. Brush with the remaining syrup mixture and sprinkle with additional cinnamon. Broil 3 minutes more or until bananas look caramelized. Serve hot with Aquafaba Whipped Cream . If you like, sprinkle cream with additional cinnamon.

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Poached Citrus with Aquafaba Whipped Cream

Ellen Boeke — Thu, 22 Dec 2022 18:12:20 +0000

Supreming citrus (aka cutting away all the peel and pith so you just have the juicy segments) elevates ordinary fruit into something special. This bright and inviting dessert simmers oranges, grapefruit, and lemon wedges in a vanilla-scented poaching liquid to highlight their natural flavors and create a melt-in-your-mouth texture. An airy whipped cream made from aquafaba and naturally sweetened with maple syrup makes for a luxurious topping while chopped hazelnuts add a tasty crunch. Serve this pretty dessert in glass bowls or cocktail glasses to showcase all the eye-catching colors.

Tip: To create orange peel strips for the garnish, use a vegetable peeler to remove the peel of an orange without including any of the bitter white pith. Cut strips into shorter, very thin strips.

For more fruity desserts, check out these tasty ideas:

Yield: Makes 3 cups citrus + 1⅔ cups whipped cream

4 cups assorted citrus supremes or thick slices (grapefruit, blood orange, navel orange, Cara Cara orange, and/or Meyer lemon)
1 cup orange juice, strained to remove pulp
½ cup apple juice
½ of a vanilla bean pod, split
4 thin orange peel strips
1 recipe Aquafaba Whipped Cream
¼ cup chopped toasted hazelnuts

Instructions

To make citrus supremes, slice off the top and bottom of citrus fruit. Place fruit flat side down on a cutting board. Slice off the skin and bitter white pith from top to bottom. Holding the fruit over a bowl, slide a knife between a section and membrane. At the core, turn the knife and cut between the other side of the section and the membrane. The supreme will drop into the bowl. Repeat to remove all supremes. If juice is desired, squeeze membranes to release any juice.
In a medium saucepan combine orange juice, apple juice, and vanilla bean pod. Bring to boiling. Boil 8 minutes or until reduced to 1 cup. Remove and discard vanilla bean pod. Add citrus supremes, half at a time, stirring gently to coat. Simmer gently 1 to 2 minutes or until heated through. Using a slotted spoon, transfer citrus to a shallow dish. Cover and chill at least 1 hour or until cold.
Add orange peel strips to poaching liquid. Simmer 2 to 3 minutes or until tender and glazed. Using a slotted spoon, remove strips from liquid.
Top chilled citrus with Aquafaba Whipped Cream , hazelnuts, and glazed orange peel.

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Roasted Cauliflower and Sweet Potato Soup

Nancy Macklin, RDN — Mon, 22 Nov 2021 18:21:36 +0000

One spoonful of this hearty soup will warm you up from the inside out. Roasting the vegetables with curry powder adds a delicious depth of flavor and chewy chickpeas add substance that will leave you feeling satisfied. Toasted quinoa is used as a crunchy topper while fresh herbs add brightness to the cozy fall flavors. What’s not to love?

Interested in more cauliflower recipes? Check out our roasted cauliflower quinoa casserole dish.

Yield: Makes 10 cups

1 15-oz. can no-salt-added chickpeas
6 cups 1-inch cauliflower florets
2 lb. sweet potatoes, peeled and cut into ¾-inch cubes
1 cup coarsely chopped onion
1 tablespoon curry powder
6 cups low-sodium vegetable broth
¼ to ½ teaspoon red pepper flakes
Sea salt, to taste
Freshly ground black pepper, to taste
⅔ cup dry quinoa
½ cup sliced scallions
¼ cup chopped fresh cilantro
Lime wedges

Instructions

Preheat oven to 400°F. Line two 15×10-inch baking pans with parchment paper or silicone baking mats. Drain chickpeas, reserving liquid (aquafaba); rinse and drain chickpeas. In a large bowl combine cauliflower, potatoes, and onion. In a small bowl stir together 2 tablespoons of the aquafaba, 1½ teaspoons of the curry powder, and 2 tablespoons water. Add to vegetables; toss. Divide vegetables between prepared pans; spread in a single layer. Roast 20 to 25 minutes or until vegetables are just tender and browning in places. Leave oven on.
In a 4-quart Dutch oven combine roasted vegetables, the chickpeas, remaining 1½ teaspoons curry powder, the broth, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes or until vegetables are very tender. Season with salt and black pepper. (For thicker soup, mash veggies slightly with a potato masher.)
Meanwhile, place quinoa in a 15×10-inch baking pan. Roast quinoa 6 to 8 minutes or until golden and has a nutty aroma, stirring occasionally.
Top servings of soup with toasted quinoa, scallions, and cilantro. Serve with lime wedges.

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Blueberry-Raspberry Aquafaba Muffins

Carla Christian, RD, LD — Mon, 04 Feb 2019 19:15:23 +0000

Berries, bananas, and a big dose of vanilla make these easy vegan muffins extra-luscious, but aquafaba is the real star of the recipe. Aquafaba (aqua = water, faba = bean) is the liquid that comes in a can of chickpeas, which can be used to replace eggs and egg whites in baked goods. As a general rule, 3 tablespoons of aquafaba are equal to about one whole egg. No need to crack open a can of chickpeas every time you want to bake with aquafaba: The viscous liquid will keep up to three days in the fridge and can be frozen into ice cubes for even longer storage.

Yield: Makes 12 muffins

1 (15-ounce) can no-salt-added chickpeas
1 lemon
⅔ cup mashed banana
½ cup pitted whole dates, chopped
¼ cup unsweetened vanilla almond milk
1 tablespoon pure vanilla extract
2 cups white whole-wheat flour
2 tablespoons chia seeds
1½ teaspoons baking powder
¼ teaspoon sea salt
½ cup fresh blueberries
½ cup fresh raspberries

Instructions

Preheat the oven to 400°F. Line a 12-cup muffin pan with silicone cupcake liners. Drain the chickpeas, reserving ½ cup of the liquid. (Cover and chill chickpeas up to 3 days for another use.)
Remove 2 teaspoons of zest and squeeze 2 teaspoons of juice from the lemon. Combine the banana, dates, reserved chickpea liquid, lemon zest and juice, almond milk, and vanilla extract in a blender. Cover and blend until smooth.
Combine the flour, chia seeds, baking powder, and salt in a large bowl and stir well. Add the banana mixture to the flour mixture and stir, just until moistened (batter should be lumpy). Fold in the blueberries and raspberries.
Spoon the batter into the prepared muffin cups, filling each two-thirds full. Bake for 15 to 18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool on a wire rack for 5 minutes before removing the muffins from the liners.

https://www.youtube.com/watch?v=BkOWi3HZ53o

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What Is Aquafaba? How to Use It in Cooking

Isabel Putinja — Fri, 15 Dec 2017 23:12:34 +0000

Since it was discovered less than three years ago by French chef Joël Roessel, aquafaba has been all the rage with vegan cooks.

Aquafaba is simply the name for the viscous liquid left over after boiling chickpeas. It’s an extremely versatile egg substitute for cooking and baking: when beaten, it turns white and fluffs up just like egg whites.

Uses For Aquafaba

You can try your hand at cooking with aquafaba just by straining the liquid from a freshly shaken can of chickpeas, or you can make it from scratch using this recipe. While chickpeas seem to provide the best results and don’t add any noticeable taste to a recipe, the aquafaba left over from cooking other beans and legumes can be used the same way.

Aquafaba keeps wells in the fridge, but only for two or three days. It also freezes well; try freezing small, ready-to-use portions in ice cube trays.

Try aquafaba in any recipe that calls for eggs or egg whites: 1 to 2 tablespoons is enough to replace an egg white, while 2 to 3 tablespoons will suffice to replace a whole egg.

Aquafaba works well in French toast and waffle recipes, and it’s a great egg replacer in savory dishes, like frittatas. It can even be used to make chocolate mousse, mayonnaise, and cheese.

Aquafaba has created a small vegan food revolution. The next time you’re soaking and boiling chickpeas for hummus or your favorite chickpea salad make sure to keep the precious leftover liquid and experiment with its many possibilities.

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