Food Advertising by

Really Great Things: Fun with Beans Edition

chickpea brine whipped with coconut sugar

This space would usually be filled with a potluck of things that made me think, laugh, or develop wanderlust . . . but it’s all about food today. What the heck?

Hello, aquafaba! Here’s a brilliant way to make an egg foam from chickpea brine. The liquid that you normally drain from cooked beans? It does amazing things. As in, whips up like egg whites. Read about the technique at Révolution végétale. Here’s an excellent post (in English) on making vegan meringue pie with aquafaba.

For the cream above, drain the liquid (about 3/4 cup) from a can of cooked garbanzo beans and add 1/2 teaspoon cream of tartar in the bowl of a stand mixer. Whisk on high until set a bit, then gradually add 1/3 cup coconut sugar and 2 teaspoons vanilla bean paste. It takes about 10 minutes to whip into stiff peaks. Loved it on hot cocoa! Go experiment. It’s worth the whisk.

Looking for a way to spice up your life? I love the concept behind RawSpiceBar. Freshly ground inspiration, in the form of unique spice blends and more, delivered to your door. What a fun idea!

Cookie fans, check out the kosher for Passover section in grocery stores now. So many goodies at Schnucks on Ladue Road in St. Louis. Look for nongebrokts or gluten free on the label. It’s always good to check the ingredients too (of any product, even those you routinely purchase). I’ll be stocking up this weekend. Fair warning.

One year ago, Shirley from Gluten Free Easily celebrated March Muffin Madness with a recipe every day. Check out all the goodness here.

gluten free muffins with naturally pink glaze






  1. Aquafaba is everywhere now, Linda! But I read it here first. 🙂

    And way belated thanks for the March Muffin Madness mention! :-0

    Have a good week!

  2. I’m confused about aquafaba as an egg replacement in your pita recipe. Do I simply use it as it comes out of the can or must it be whipped first??