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Food & Drink Butter That's Vegan and Made from Chickpeas? We Tried It.

19:15  10 august  2018
19:15  10 august  2018 Source:   food52.com

A No-Cook Caramel You'll Eat by the Spoonful

  A No-Cook Caramel You'll Eat by the Spoonful Anyone who's made caramel at home might be familiar with some of the associated perils: watching the sugar like a hawk; wondering if it's ready when (seemingly out of nowhere!) angry, volcanic bubbles start climbing up the sides of your pot; futzing with a candy thermometer, questioning its necessity (it's not, but it does act as a nice security blanket—just in case). There can be a lot of hand-wringing involved for something that often involves just one ingredient, even when the efforts are almost always worth it (warm caramel sauce on vanilla ice cream, anyone?). That's what made the charming no-cook version from L.A.'s Sweet Laurel Bakery all that more enticing: a blend of nut butters, maple syrup, coconut oil, dates, vanilla extract, and a touch of salt. Sure, it's not the traditional caramel you're used to, but its uses in desserts are plentiful and the ease is lickety-split unbeatable. Spread between layers of chocolate cake, folded into blondie batter, drizzled over banana slices for an easy snack, or simply enjoyed straight-up by the spoonful, vegan caramel is another new caramel you need in your life.

Butter made from aquafaba, to be precise. As a refresher, aquafaba is that cloudy liquid you likely pour off when you crack open a can of chickpeas . You may remember it as the magical ingredient we ’ve used to emulsify and bind vegan versions of everything from cheese to meringues to

Vegan Peanut Butter Cookies – Roasted chickpeas make these peanut butter cookies from Plant Vegan New York Cheesecake – Cashews and chickpeas combine to create the perfectly creamy Is it a cake? Either way, I want a slice of this deliciousness from A Dash of Compassion and you should

Just when we thought we’d seen it all when it comes to chickpeas, they got us again—this time, as “butter.”

a plate of food with a fork and knife: Like this, only plant-based and vegan. © Provided by Food52 Like this, only plant-based and vegan.

Butter made from aquafaba, to be precise. As a refresher, aquafaba is that cloudy liquid you likely pour off when you crack open a can of chickpeas. You may remember it as the magical ingredient we’ve used to emulsify and bind vegan versions of everything from cheese to meringues to mayonnaise.

The name “aquafaba,” coined in 2015 by an early tinkerer, came from the Latin words for bean and water—and while chickpeas are a very common source, the term technically encompasses cooking water or canning liquid from a whole host of legumes. The specifics behind how aquafaba works are still murky, but it’s thought that the combination of starches and proteins enable the fluid to behave as a stabilizer, emulsifier, binder, and leavener.

Vegan Pantry Essentials for Simple, Wholesome Meals

  Vegan Pantry Essentials for Simple, Wholesome Meals We already know the benefits of having a well-stocked pantry at all times: After a busy day of work, when the couch is calling your name and your fridge's contents look bleak at best, having a few trusty pantry helpers can really help you eke out a meal in a pinch. For those following vegetarian or vegan lifestyles, where there is already a great reliance on shelf-stable, pantry-friendly ingredients, getting new tips for keeping the cooking organized, delicious, and exciting are especially welcome. We turned to cookbook writer Rita Serano for her favorite essentials in the kitchen. She champions accessible plant-based meals in her book Vegan in 7. "I want to show you that cooking and eating wholesome, vegan food is easy, fun, and delicious," she writes. "Beans, grains, vegetables, fruits, and nuts never have to be boring, neither does good food have to be complicated. To prove the point, none of the recipes [in the book] contains more than seven ingredients, plus the kitchen essentials of salt, pepper, and occasionally a little oil." Scroll through to see what Rita likes cooking with, day in and day out: Amanda Hesser's Best Tips for a Clean, Organized Pantry by Amanda Hesser My Pantry The best way to ensure you can create wonderful, delicious food at any moment is to have a well-stocked pantry. The recipes in this book include some ingredients that may be unfamiliar to you, but most you can get from your local organic store or supermarket.

It was just a couple years ago that mainstream food media began to care about aquafaba, the starchy water inside a can of chickpeas . After those first buttery notes, I noticed that the FabaButter has a slightly earthy aftertaste, not unlike nutty chickpeas , but certainly weird when coming from butter .

That ’ s the real question – if you think this is a trick, or is it a treat. I’m not gonna lie, this does NOT replace eating real cookie dough. It actually ends up tasting mostly like peanut butter . Are you brave enough to try chickpea cookie dough? This is a no-bake, vegan recipe meant to be a healthy

Enter the latest in chickpea-based miracle, well, whips: FabaButter—or as we’ve been calling it, “I Can Believe It’s Not Butter, But It’s Still Pretty Good.” FabaButter is produced by Fora Foods, and like most trends, it hails from Brooklyn. In addition to aquafaba—sourced from hummus manufacturers’ leftovers—the spread is made from coconut oil, coconut cream, sunflower oil, and some (non-GMO, vegan) seasonings. According to the folks at Fora Foods, aquafaba plays double duty in their butter: It acts as an emulsifier to bind together the various oils and fats, and it provides a mouthfeel that mimics that of the dairy stuff.

Hi. This is FabaButter

How Do You Like Your Butter? A “Heated” Debate .
“I love ice-cold butter. If you can’t see teeth marks in it, then it’s too warm.” So says our Senior Editor, Eric Kim. It might have had something to do with this tweet: Finally, a way to describe a properly buttered piece of bread. https://t.co/AkFLi7mtCI— Amy Thielen (@amyrosethielen) June 18, 2018 Now’s about the time I expect to feel some honest outrage from the crowd: Butter shouldn’t even be called butter unless it’s soft! We want to scoop it out from its waxy jacket, slightly molten from an hour too long in a windowsill. It seems as though the world is divided into two temperature-regulated camps. Well, more like four or five, counting all you melted butter purists and those who like it even frostier than a penguin’s pinky toe. Golden curls. Photo by Rocky Luten Oh, and possibly another camp for those like Katie Macdonald, our Assistant Editor, who said: “I don't really use butterbut if I had to, I think room temperature?” So how did we start quarreling over a condiment? Well, it all began with this Japanese butter spreader. Small and unassuming, it was only a matter of minutes before it had the office running for battle stations. See, Ella Quittner, Food Writer & Recipe Developer, didn’t skip a beat when she told me she prefers hers at room temperature. “And I spread it oneverything," she tells me. "I love to put a big glob on hot rice with parmesan (and salt of course).

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