« Chickpea liquid makes for ‘fab’ egg-free desserts

Vegan chocolate mousse whips up beautifully with aquafaba

Tribune News Service photo

Using aquafaba, the liquid from cooked chickpeas, in recipes such as this chocolate mousse gives the effect of whipped egg whites without the fear of raw eggs.
(Zbigniew Bzdak/Chicago Tribune/TNS)

This entry was posted in . Bookmark the permalink. Post a comment

Post a Comment

You must be logged in to post a comment.

  • Blog Author

    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
  • Categories

  • Archives