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Pocketmags Digital Magazines
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Introducing the magic ingredient that makes the perfect egg-white substitute

What is aquafaba and how was it discovered?

From the Latin aqua (water) and faba (bean), aquafaba is the leftover liquid from cooked legumes. Yes, that’s right – the liquid we usually tip down the drain actually has some pretty amazing properties… The world of vegan cuisine was truly revolutionised when someone discovered a way to create the soft peaks of whisked egg whites… without eggs!

A border had come crashing down and suddenly we were in new culinary territory. The scope of possibilities was staggering. It was so good to be true that we even thought it could be a hoax – it just seemed too straightforward. However, the proof was there, right before our eyes, this fabulous ingredient that would change everything…

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About Vegan Food & Living Magazine

Are you interested in trying out the Raw Food diet? Join us in the July issue of Vegan Food & Living where we show you how to make everything from delicious summer vegetable rolls to moreish raw cheesecakes and noodle bowls. Plus we discover the ins and outs of how to go raw. Also this issue, we explore the magical ingredient aquafaba, whip up an Indian feast and create some fun summer street food. Looking to go on a luxury break? We travel the world to find the best vegan hotels. We also share top tips for festival goers, concoct some medicinal teas and reveal how ethical your vegan diet really is. This issue also comes with a free Vegan Junk Food mini mag, packed with 23 tempting recipes and a how-to guide to making your own seitan. Download the issue today!