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A short collection of articles from around the blogosphere. Some of these will need to be taken with a grain of salt! If you see something online that you think should be here, please e-mail us.
Dec 3, 2015 by VANCE LEHMKUHL | Philadelphia Daily News
Vegan cake-makers are going gonzo for garbanzos
Yet, eggless baking options have been less than perfect, with different substitutions for different functions. If only there were one solution that was animal-free, gluten-free, cholesterol-free, worry-free and, well . . . free!
Oct 29, 2015 by tHe SeXy Vegan | Sexy Vegan Radidio
Goose Wohlt is a vegan entrepreneur and the leading authority on the magical new egg replacer known as aquafaba. He sparked global interest in the gloppy bean liquid by announcing a simple, accessible meringue recipe on a popular facebook group, and continues to help encourage a development community for aquafaba based on open source principles.
Oct 5, 2015 by Kristen Hartke | Washington Post
Meet ‘aquafaba,’ which cooks are whipping to replace egg whites in meringues, buttercreams and more.
Oct 1, 2015 by Sophie MacKenzie | The Huffington Post
Substituting in cooking is typically fair game: Having all the exact ingredients on hand is a rarity, then there are those times when you omit something out of preference and taste -- or dietary restrictions. But when it comes to baking, it gets a little trickier.
Sep 29th, 2015 by Mary Valle | The Guardian
Whipping that gloopy liquid from cans of chickpeas yields a perfect vegan egg white replacement – even if it’s still unclear exactly why it works. The term 'aquafaba', coined by its discoverer, comes from the Latin words for 'water' and 'bean'.
July 22nd, 2015 by Amy Rogers | WFAE
Here are two words we never see together: “vegan” and “meringue.” That’s because meringues, those sugar-browned peaks atop lemon pie, are made from egg whites. So are macarons, the French cookies sandwiched around jam or other sweet fillings. Enter aquafaba. It's a new name for the liquid that results from cooking legumes such as chick peas. Aqua (water) + faba (bean). Yes, that milky ...
June 18, 2015 by Grant Butler | The Oregonian/OregonLive
At the digital kitchen table, today's hot topics include a look at a big California grocery that is trying to tackle food waste by selling produce that doesn't meet typical standards for appearance, plus a look at a magical egg replacer that comes from a can of beans.
June 17, 2015 by Melinda McKee | PETA
Don't throw out that canned bean reserve! Here are 16 recipe ideas for the newly discovered egg replacer that's likely already in your pantry.
June 10, 2015 by Miriam Krule | SLATE'S CULTURE BLOG
As a vegan, I’m happy with the commercially available substitutes for most animal products. With so many dairy-free options for ice cream and cheese, who needs milk? Replacing eggs, on the other hand—a critical ingredient for baking—has always been a challenge. I’ve experimented with flax meal to varying results, added...
April 28, 2015 by WBEZ's Afternoon Shift
How much do you know about Chicago’s vegan scene? We take a tour of Chicago’s vegan scene, and tell you about some the city's lesser-known vegan gems. Joining us to talk about the growing industry in Chicago is Karyn Calabrese, owner of Karyn’s Raw and Karyn’s Cooked, Marla Rose, founder of VeganMania festival and Elhamahd Bin Israeli, co-owner of Soul Vegan, which distributes fresh vegan food to eateries and stores on the South Side.
April 21, 2015 by Becky Striepe | CARE2
Vegan foods have come a long way since the grainy baked goods of the ’70s. These breakthroughs in the world of vegan cooking aren’t highly processed junk. They’re plant-based foods that are kinder alternatives to their animal-based cousins. And they’re changing the face of veganism.