Aquafaba. Not Awkwafina and definitely not Paso Fino
NOT Awkwafina, one of my fave actors and comedians from one of my all-time fave films, Crazy Rich Asians.
And not a beautiful Paso Fino, either.
I had never heard of that breed as I’m not a very horsey person but I met one while hiking at the Daley Ranch and fell totally in love. He was the most gorgeous creature I’ve ever seen and I couldn’t stop petting him. He was all dressed up in a shiny silver bridle. I’m mostly afraid of horses because they’re so big but this guy was gentle and affectionate.(This isn’t the horse I met; this pic is from Wiki.)
No, what I’m talking about is AQUAFABA. I don’t know how it is that I’ve never heard of it, but that’s the truth. It slipped right by me, like the noxious slime that it is.
Up until now, I thought that the viscous liquid in cans of garbanzo beans was vile and slippery and I drain them IMMEDIATELY before making hummus or veggie burgers.
Who knew that some brilliant person must have thought to herself, “Hmm, what if I whip this shit up into a frothy mass and use it as a vegan replacement for egg wihites?”
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And who came up with the NAME??? Aquafaba?
I(t reminds me of that stuff I put on my lips ‘cos it’s so dry in SoCal; Aquaphor…)
I would really like to have a chitchat with that person because my unimaginative brain does NOT work that way.
My brain is more like “EWW, gross.”
I promise to try it in a recipe and post the results. I’d like to see how it compares to egg whites in a lemon meringue pie or a chocolate mousse or marshmallows. Apparently, it’s virtually calorie-free, so that’s a plus.
Try this site for some great recipe ideas: https://www.vegansociety.com/news/blog/20-amazing-things-you-can-do-aquafaba
Let me know in the comments if you’ve ever worked with aquafaba.
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