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Never saw this coming.....bean water can be used as a whipped topping. Flavors added means it doesn't taste like ...beans.

 

 

http://bigstory.ap.org/468ec25f1cf543e69cffa7456a0de771

 

 

By MELISSA D'ARABIAN

Associated Press

I remember the first time my daughter tried lasagna. She loved pasta, yet it took some serious "trust me" coaxing. Today, I'm going to ask you to have the same faith when I share an amazing little recipe for a lower calorie whipped cream, whose main ingredient is garbanzo bean juice.

Still with me? Awesome.

The liquid leftover from the slow cooking of beans and legumes is called "aquafaba" ("bean water" in Latin), and it's a scientific miracle if you ask me because it whips up into a pillowy fluff in minutes. You probably have some sitting on your pantry shelf this very minute, and you've probably been throwing it away all these years. No longer.

Whipped aquafaba has gazillion uses, particularly in the vegan world, where it's used as an egg substitute in baked goods and meringues. In fact, if you are vegan, you probably consider this to be old news. My personal favorite way to use aquafaba is as a low-cal whipped topping, which can dress up a dessert, or serve as a base for a fluffy mousse (think pumpkin mousse for the holidays).

Dollop today's recipe, a pumpkin pie spice version, onto a latte, or onto apple or pumpkin pie. A half cup of aquafaba has approximately 50 calories, and it whips up into about 8 cups of topping. Yes, you will want to add some sugar in there so you don't top your holiday pies with bean-whip, but still, you come out way ahead over whipped cream's calorie count.

If you are like me, you already have grabbed a can of beans from your pantry to strain and try this out. Here are a few tips from the trenches. Light-colored beans work better than dark beans (like black beans). White beans such cannellini or great northern beans have a milder, less tangy taste than garbanzo beans. But garbanzo beans usually have more liquid in the can, which means one can will feed a crowd.

Aquafaba whipped topping will not be as stable as whipped cream, so add a stabilizer, such as powdered sugar or cream of tartar, and serve it within 30-60 minutes of whipping. You'll need to whip for a full 10 minutes so a stand mixer is really the way to go. (If the cream does break, however, you can whip it right up again no problem.)

Finally, to address your main concern: you will want to cover the slight bean taste. A mixture of almond and vanilla extracts along with some maple syrup works well, even in small quantities. I think this might become one of your favorite holiday swaps.

PUMPKIN SPICE LO-CAL WHIPPED TOPPING

Start to finish: 10 minutes

Amount: About 8 cups whipped topping

1 can garbanzo or white beans

1/4 cup powdered sugar

2 tablespoons maple syrup

1/4 teaspoon almond extract

2 teaspoons vanilla extract

1/4 teaspoon pumpkin pie spice

1/4 teaspoon ground cinnamon

Strain the can of beans, reserving all the canned liquid (called aquafaba, or "bean water") and placing in a stand mixer bowl. (Use beans for another recipe.) Using the wire attachment, mix on high until very foamy, about 2 minutes. Add the remaining ingredients and whip on high speed until very silky, creamy and firm, about 10 minutes. Resist the urge to stop whipping earlier, as the mixture will be more stable with full whipping. Serve within 30 minutes, refrigerating if not serving right away.

Cook's Notes: If the the cream sits long enough that it starts to break (like for hours or even overnight), simply whip it back up! You can turn this topping into a pumpkin mousse by mixing in 3/4 cup of pumpkin puree and a little more maple syrup. Spoon into parfait cups. Serve right away, or refrigerate for up to 2 hours.

Nutrition information per serving: 54 calories; 7 calories from fat; 1 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 104 mg sodium; 10 g carbohydrate; 2 g fiber; 5 g sugar; 2 g protein.

___

Food Network star Melissa d'Arabian is an expert on healthy eating on a budget. She is the author of the cookbook "Supermarket Healthy."

___

Online: http://www.melissadarabian.net

 

 

This came from an EE Blog with other ideas too.

 

http://beprepared.com/blog/21214/transform-food-storage-staples-gourmet-goodness-plus-recipes/?oc=INEM3722&sc=EMAIL&utm_source=Sailthru&utm_medium=email&utm_campaign=emer1116%20-%20INEM3722&utm_term=Master%20-%20Daily

 

 

 

MtRider ...let us know if one of you has tried this....or does try this. Recipe is for Thanksgiving type dessert. :feedme:

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I don't know but I think the other day Annarchy mentioned something about her mother-in law-wanting her to bring her some more frozen bean water. At least I think I read that. Maybe she will have some answers on ways to use it. I think she is in Texas right now though.

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You remembered right Jeepers.

 

MIL loves bean juice as soup. I've never thought of using it for whipped topping. Very interesting.

 

I've used it in a lot of non-sweet foods to moisten them, mostly Mexican dishes, because I always put bacon in my beans. (Mmmmmm, bacon). :D

 

Midnightmom, do you think a non-sugar sweetener would work? Or, is it the bean juice that is the culprit?

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Beans are high carb food. So this wouldn't give any advantage to low carb diet folks. Especially cuz ...I think....all the fiber would be in the bean, not the juice/water.

 

MtRider ....but what a miracle worker you'd look like, deep into a privation time...and you produce whipped topping from a can of beans. :lol:

Edited by Mt_Rider
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