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AquaFaba Feasts

The chickpea trick we’ve all been missing

Chickpeas are a staple in a vegan’s kitchen cupboard. They’re versatile, packed with protein, high in fibre and enable us to produce a multitude of plant-based dishes full of nutrients and flavour. From falafel, to houmous, burgers and curry- the Middle Eastern legume’s uses are endless and delicious.

But following a few of the latest cookbook launches and many food bloggers sharing dishes featuring an unknown white and whippy foam, it’s no longer the bean part of the chickpea that is getting the vegan society inspired in the kitchen. May we introduce you to ‘Aquafaba’, pronounced (Ak-wah-far-ba).

With an appearance similar to extra thick cream, Aquafaba is made from whipping up chickpea’s brine (aka the unappetising chickpea juice you usually dispose of down the drain) and has been making its way on to many vegan and wellness menus.

Why? Well, it turns out the legume’s water isn’t waste but an exceptional egg substitute. Whilst the white fluffy substance fails to contain a third of the protein egg has, it provides only 3 calories per tablespoon. Plus, it’s an anticipated alternative that will solve a lot of vegan baking issues.

All you need to do is chuck the chickpea brine in the blender instead of the sink and blitz for 5-10 minutes until the mixture forms a whipped white consistency. And then, it’s time to decide how you’d like to use it. From marshmallow fluff, to brownies, macaroons, waffles, meringue, cookies, cupcakes and even mayo — can you find anything aquafaba can’t do?


Make sure when you are making these that you follow the instructions closely. You will need an accurate digital kitchen scale that weighs small amounts to make this recipe a success.

Makes: 12 macarons


• 60ml (¼ cup) concentrated aquafaba

• 40g (¼ cup) granulated sugar

• ¼ tsp cream of tartar

• 50g (¼ cup) ground almonds

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About PlantBased

First things first — I hope you’re having an incredible summer. Just because autumn is on the horizon don’t stop enjoying every moment that is left to enjoy the Great British outdoors. There’s something about the later part of summer that makes me want to gather my friends and family around a campfire to enjoy an array of toasted treats and fire roasted foods. Whether it’s at the beach or outside your back door, sitting beneath the stars as another summer day draws to an end can feel euphoric. Before long we will all be wrapped up in winter coats and wishing that we could relive those special summer moments. So to encourage you to set up camp, sing some of your favourite songs, toast some tempeh skewers and dig into some gooey s’mores we’ve a whole collection of recipes dedicated to cooking fireside. In this issue we’ve taken a closer look at the sweet potato and the multiple ways it is used in the kitchen beyond its original potato format. Don’t knock it, until you’ve tried. Trust me. In between all the sweet and indulgent treats (there’s a lot of them), we’ve also delved into the nutritional side of following a plant-based diet in a bid to highlight that the benefits of eating plants isn’t just to enhance the health of the planet — but us too. From an in-depth interview with The Plant Powered Personal Trainer (aka Adam Stansbury), to Food for Thought with Heather Mills and a one-on-one chat with the blogger Laura-Jane Koers about her latest cookbook — we want to transform negative connotations associated with vegan nutrition. Plus, we’ve dedicated this month’s Special Report to vegan pregnancy, whilst our Nutritionist’s Notebook explores the notorious super veg, avocado. Oh, and whilst we are on the topic of superfoods, we’ve put together an ultimate healthy and wholesome grain breakfast guide packed with ancient oat recipes (including chia). Enjoy the issue. And enjoy the last of the warm summer sun.