Aquafaba, the liquid in which canned beans and peas are stored, has become an important foaming and emulsifying agent in vegan cuisine the last year. Numerous recipes have been designed with aquafaba as a main foaming or emulsifying ingredient. Continue reading
I’m not finished with vegan meringue yet. Chick pea brine (or Aquafaba) can be whisked until completely wonderful and stiff meringue and Facebooks vegans (and also myself) now think about in which other applications this meringue can be used. Continue reading
Chocolate Mousse Almond Tart
Norwegian version of this blog post is found here.
The last few weeks I have been trying out the new Facebook hit vegan meringue, and made nice almond meringue cookies. Now it is time to make vegan almond tart with chocolate mousse. Continue reading