I can't *believe* that nobody has yet posted here about aquafaba, with which you make vegan meringue (yes, really) - especially because it's even *easier* than making meringue with egg whites!

Aquafaba is what folks are calling the liquid from a can of chickpeas (or really any beans, but chickpeas work best for this purpose).

Right now you are probably checking the date of this post, to see if it's April 1st, and if I'm pulling your leg, but I swear that I'm not.

Some smart person discovered that the liquid that you drain from a can of chickpeas whips up *exactly* like egg whites, and *looks* like egg whites, and has the *same properties* as egg whites.

And can be used to make meringue (and a host of other things, too - the vegans are going crazy with it, using it to make buttercream frosting, to make all kinds of baked goods (using it instead of eggs, etc.), even using it to make a butter substitute to spread on bread!

Anyways, back to meringue - this stuff is *indistinguishable* from egg white meringue! When you use it for meringue cookies or pavlova, or on a pie, the texture is *identical*, the taste is the same. Even my hard-core carnivore boyfriend and his mom were beyond shocked at how it was *exactly* the same as if I'd used egg whites.

Here is my write-up of the recipe over at the Happy, Gluten-Free Vegan (one of my sites) - and I have pictures over on the site of the meringue in a bowl (pre-cooking), of my vegan pumpkin meringue pie, and of meringue cookies.

You can see the pictures he

http://www.thehappyglutenfreevegan.c...ue-yes-really/

Here's the write-up:

Vegan Meringues or Meringue for Pie (Yes, Really!)

Vegan meringue?? Yes! If you haven't heard about aquafaba (sometimes spelled 'aquafava') you are in for a delightfully shocking surprise! Aquafaba is a perfect egg white substitute that whips up exactly like egg whites, and behaves like egg whites in all sorts of recipes. And, aquafaba is not only readily available at any grocery store, but we bet you have poured it down the drain on at least one occasion.

That is because aquafaba is nothing more than the liquid from a can of beans! Yes, that is what we are saying! If you drain the liquid from a can of beans (usually chickpeas, but other beans work as well) into a bowl and whip it with a mixer, it responds just like egg whites! And the taste, at least for the liquid from a can of chickpeas, is so mild that you don't even taste it when you use it in recipes (such as the below recipe for vegan meringue)!

Aquafaba (chickpea liquid) Whipped for Meringue
[picture]

This makes an incredible, fully vegan meringue, requiring only two ingredients! Aquafaba and sugar.

(To learn about how this use for bean liquid was discovered, and how it was named, read Goose Wohlt's site (he discovered it).)

Here is our vegan meringue recipe using aquafaba.

Vegan Meringue

One can of chickpeas
Sugar

Preheat your oven to 200 (pie) or 215 (cookies) degrees Farenheit.

Drain the liquid (this is your aquafaba) from the chickpeas (reserve the chickpeas for some other use) into a measuring cup. You will likely end up with about one-half to three-quarters of a cup of liquid, but it doesn't matter how much you get, so long as you measure it.

Put the liquid in your mixing bowl (we use a Kitchenaid), and add an equal amount of sugar. So for a half cup of liquid, add a half cup of sugar.

Beat it on high until it forms stiff peaks. Then beat it some more. When you are sure you are done, beat it some more. You will be amazed at how incredibly stiff peak this stuff will get!

Note I: Some recipes say to beat the aquafaba to stiff peak first, then slowly incorporate the sugar - we didn't do that, we put both in all at once, and it worked just fine. Your mileage may vary.

Note II: It's best to put your sugar in a food processor and grind the heck out of it, so that you end up with a superfine sugar. This will make a smoother meringue. But you don't have to.

For Meringue Pie (read recipe for meringue cookies below): Spread the meringue over your already cooked pie, and bake for 2 hours (approximately) at 200 degrees F. If, when it's done, your meringue is too pale for your liking, and you want to brown it up a bit, put it under the broiler for just a moment or two (watch it closely, it browns quickly).

Vegan Pumpkin Meringue Pie - It Was Delicious!
[picture]



You will have extra meringue, so you will also want to make:

Meringue Cookies: Drop the meringue by spoonfuls onto cookie sheets that have been lined with either parchment or brown paper (from a brown paper grocery bag). You can also pipe the meringue with a pastry bag if you want them to look extra-fancy.

Bake for 1 1/2 to 2 hours - you will need to experiment with this the first time to see what works for you, your location and your climate. We are a mile high, and had to bake them for two hours.

NOTE: THEY WILL REMAIN SOFT AND TACKY TO THE TOUCH UNTIL YOU TAKE THEM OUT! So the best way to tell if they are done is to remove one, and let it cool.. If it cools to the consistency you want, take the rest out.

Once done, turn off the oven, and leave the meringues in the oven with the door cracked until completely cool.

We were going for fully crisp, so we not only left them in for two hours, but then turned the oven up to 300 - and when we did that, in just a matter of a couple of minutes they turned a slightly darker colour, and then we deeemd them done, and they came out perfectly.

Vegan Meringue Cookies in Oven
[picture]



Let us know in your comments how yours turn out!

---

Annie

Anne P. Mitchell,
Attorney at Law
CEO/President,
SuretyMail Email Reputation Certification

Author: Section 6 of the CAN-SPAM Act of 2003 (the Federal anti-spam law)
Member, California Bar Cyberspace Law Committee
Member, Colorado Cybersecurity Consortium
Ret. Professor of Law, Lincoln Law School of San Jose
@AnnePMitchell | Facebook/AnnePMitchell | LinkedIn/in/annemitchell

On 2015-12-04 3:01 PM, Anne P Mitchell wrote:
> I can't *believe* that nobody has yet posted here about aquafaba,
> with which you make vegan meringue (yes, really) - especially because
> it's even *easier* than making meringue with egg whites!
>
That's interesting. What I can't believe is that this is not a form of
commercial advertising.

On Friday, December 4, 2015 at 1:03:45 PM UTC-8, Dave Smith wrote:
> On 2015-12-04 3:01 PM, Anne P Mitchell wrote:
> > I can't *believe* that nobody has yet posted here about aquafaba,
> > with which you make vegan meringue (yes, really) - especially because
> > it's even *easier* than making meringue with egg whites!
> >
> That's interesting. What I can't believe is that this is not a form of
> commercial advertising.

Of course it is advertising. A more subtle one than the "Hi I'm new here" people who just want you to go to their blog.

sorry but, since I'm not vegan, don't care.

On 04/12/2015 1:01 PM, Anne P Mitchell wrote:
> I can't *believe* that nobody has yet posted here about aquafaba, with which you make vegan meringue

Vegans take the joy out of everything!!
Graham

On Fri, 4 Dec 2015 15:27:15 -0700, graham > wrote:

>On 04/12/2015 1:01 PM, Anne P Mitchell wrote:
>> I can't *believe* that nobody has yet posted here about aquafaba, with which you make vegan meringue
>
>Vegans take the joy out of everything!!

Animals might disagree.

--
Bruce

On 04/12/2015 3:37 PM, Bruce wrote:
> On Fri, 4 Dec 2015 15:27:15 -0700, graham > wrote:
>
>> On 04/12/2015 1:01 PM, Anne P Mitchell wrote:
>>> I can't *believe* that nobody has yet posted here about aquafaba, with which you make vegan meringue
>>
>> Vegans take the joy out of everything!!
>
> Animals might disagree.
>
When you have eggs and bacon for breakfast, the chicken is involved -
but the pig is committed!
Graham

--

On Fri, 4 Dec 2015 15:50:08 -0700, graham > wrote:

>On 04/12/2015 3:37 PM, Bruce wrote:
>> On Fri, 4 Dec 2015 15:27:15 -0700, graham > wrote:
>>
>>> On 04/12/2015 1:01 PM, Anne P Mitchell wrote:
>>>> I can't *believe* that nobody has yet posted here about aquafaba, with which you make vegan meringue
>>>
>>> Vegans take the joy out of everything!!
>>
>> Animals might disagree.
>>
>When you have eggs and bacon for breakfast, the chicken is involved -
>but the pig is committed!

And where's the rooster?

--
Bruce

On 04/12/2015 4:14 PM, Bruce wrote:
> On Fri, 4 Dec 2015 15:50:08 -0700, graham > wrote:
>
>> On 04/12/2015 3:37 PM, Bruce wrote:
>>> On Fri, 4 Dec 2015 15:27:15 -0700, graham > wrote:
>>>
>>>> On 04/12/2015 1:01 PM, Anne P Mitchell wrote:
>>>>> I can't *believe* that nobody has yet posted here about aquafaba, with which you make vegan meringue
>>>>
>>>> Vegans take the joy out of everything!!
>>>
>>> Animals might disagree.
>>>
>> When you have eggs and bacon for breakfast, the chicken is involved -
>> but the pig is committed!
>
> And where's the rooster?
>
Lucretia will no doubt have a reply:-)
Graham

--

On 2015-12-04 5:50 PM, graham wrote:
> On 04/12/2015 3:37 PM, Bruce wrote:
>> On Fri, 4 Dec 2015 15:27:15 -0700, graham > wrote:
>>
>>> On 04/12/2015 1:01 PM, Anne P Mitchell wrote:
>>>> I can't *believe* that nobody has yet posted here about aquafaba,
>>>> with which you make vegan meringue
>>>
>>> Vegans take the joy out of everything!!
>>
>> Animals might disagree.
>>
> When you have eggs and bacon for breakfast, the chicken is involved -
> but the pig is committed!


Animals are not vegan.

And here is a great comedy bit about being vegan and pro choice....
http://www.theflamingvegan.com/view-...al-Vegan-Jokes

On Fri, 4 Dec 2015 16:21:48 -0700, graham > wrote:

>On 04/12/2015 4:14 PM, Bruce wrote:
>> On Fri, 4 Dec 2015 15:50:08 -0700, graham > wrote:
>>
>>> On 04/12/2015 3:37 PM, Bruce wrote:
>>>> On Fri, 4 Dec 2015 15:27:15 -0700, graham > wrote:
>>>>
>>>>> On 04/12/2015 1:01 PM, Anne P Mitchell wrote:
>>>>>> I can't *believe* that nobody has yet posted here about aquafaba, with which you make vegan meringue
>>>>>
>>>>> Vegans take the joy out of everything!!
>>>>
>>>> Animals might disagree.
>>>>
>>> When you have eggs and bacon for breakfast, the chicken is involved -
>>> but the pig is committed!
>>
>> And where's the rooster?
>>
>Lucretia will no doubt have a reply:-)

Why she?

--
Bruce

On Fri, 4 Dec 2015 16:21:48 -0700, graham > wrote:

>On 04/12/2015 4:14 PM, Bruce wrote:
>> On Fri, 4 Dec 2015 15:50:08 -0700, graham > wrote:
>>
>>> On 04/12/2015 3:37 PM, Bruce wrote:
>>>> On Fri, 4 Dec 2015 15:27:15 -0700, graham > wrote:
>>>>
>>>>> On 04/12/2015 1:01 PM, Anne P Mitchell wrote:
>>>>>> I can't *believe* that nobody has yet posted here about aquafaba, with which you make vegan meringue
>>>>>
>>>>> Vegans take the joy out of everything!!
>>>>
>>>> Animals might disagree.
>>>>
>>> When you have eggs and bacon for breakfast, the chicken is involved -
>>> but the pig is committed!
>>
>> And where's the rooster?
>>
>Lucretia will no doubt have a reply:-)
>Graham

I'll take the 5th -

On Friday, December 4, 2015 at 3:03:45 PM UTC-6, Dave Smith wrote:
> On 2015-12-04 3:01 PM, Anne P Mitchell wrote:
> > I can't *believe* that nobody has yet posted here about aquafaba,
> > with which you make vegan meringue (yes, really) - especially because
> > it's even *easier* than making meringue with egg whites!
> >
> That's interesting. What I can't believe is that this is not a form of
> commercial advertising.

It would be nice if someone kicked this poster in the gut several times and
forced her to eat a live rodent by threatening to burn her eyes out with a
blowtorch if she refused. All these folks out there who shoot shit up, and
none of them go for deserving targets. For every vegan post I see, I should
kill some kind of an insect or something that I would have left unharmed.

--Bryan

On Friday, December 4, 2015 at 4:27:08 PM UTC-6, graham wrote:
> On 04/12/2015 1:01 PM, Anne P Mitchell wrote:
> > I can't *believe* that nobody has yet posted here about aquafaba, with which you make vegan meringue
>
> Vegans take the joy out of everything!!
>
It's be fun to take the joy out of one of the vegans who post shit like that here.
>
> Graham

--Bryan

On Friday, December 4, 2015 at 5:14:16 PM UTC-6, Bruce wrote:
> On Fri, 4 Dec 2015 15:50:08 -0700, graham > wrote:
>
> >On 04/12/2015 3:37 PM, Bruce wrote:
> >> On Fri, 4 Dec 2015 15:27:15 -0700, graham > wrote:
> >>
> >>> On 04/12/2015 1:01 PM, Anne P Mitchell wrote:
> >>>> I can't *believe* that nobody has yet posted here about aquafaba, with which you make vegan meringue
> >>>
> >>> Vegans take the joy out of everything!!
> >>
> >> Animals might disagree.
> >>
> >When you have eggs and bacon for breakfast, the chicken is involved -
> >but the pig is committed!
>
> And where's the rooster?
>
There was an old bluesman, I don't recall who, who sang the words, "You be
duh hen, and I be duh rooster. Anythin' ya do, ya gotta get useter."
Mr. Kuthe should have used that song as part of his grooming his little girl
(the *ungrateful "bitch"*), because it was a reference to anal intercourse.
>
> --
> Bruce

--Bryan

"graham" > wrote in message
...
> On 04/12/2015 1:01 PM, Anne P Mitchell wrote:
>> I can't *believe* that nobody has yet posted here about aquafaba, with
>> which you make vegan meringue
>
> Vegans take the joy out of everything!!
> Graham

I have eaten a vegan diet but I don't like meringue. I do wonder though if
that might be what the new macaron shop in Bothell is using. They claim to
make them egg and nut free.

On 05/12/2015 4:34 AM, Julie Bove wrote:
>
> "graham" > wrote in message
> ...
>> On 04/12/2015 1:01 PM, Anne P Mitchell wrote:
>>> I can't *believe* that nobody has yet posted here about aquafaba,
>>> with which you make vegan meringue
>>
>> Vegans take the joy out of everything!!
>> Graham
>
> I have eaten a vegan diet but I don't like meringue. I do wonder though
> if that might be what the new macaron shop in Bothell is using. They
> claim to make them egg and nut free.

Then they are NOT macarons they are an abomination!!

--

Dave Smith wrote:
>
> Animals are not vegan.

Many are. Where did you go to school?

In article >, says...
>
> Dave Smith wrote:
> >
> > Animals are not vegan.
>
> Many are. Where did you go to school?

Name one herbivore that never ate dairy.
Or name one where the females don't eat placenta.

Janet UK

On Friday, December 4, 2015 at 2:03:45 PM UTC-7, Dave Smith wrote:
> On 2015-12-04 3:01 PM, Anne P Mitchell wrote:
> > I can't *believe* that nobody has yet posted here about aquafaba,
> > with which you make vegan meringue (yes, really) - especially because
> > it's even *easier* than making meringue with egg whites!
> >
> That's interesting. What I can't believe is that this is not a form of
> commercial advertising.

Why on earth would you think that?

On Friday, December 4, 2015 at 2:03:45 PM UTC-7, Dave Smith wrote:
> On 2015-12-04 3:01 PM, Anne P Mitchell wrote:
> > I can't *believe* that nobody has yet posted here about aquafaba,
> > with which you make vegan meringue (yes, really) - especially because
> > it's even *easier* than making meringue with egg whites!
> >
> That's interesting. What I can't believe is that this is not a form of
> commercial advertising.

I've been a contributor to RFC since well before it was borged by the google groups (so probably longer than you knew it existed) and in fact am a contributor to the RFC cookbook. In reviewing my post, about the only way I could see it being seen as an advertisement would be if I tried to get people to go to a site (for whatever reason) rather than including all of the information here - that's in fact *why* I posted the full recipe here (including a link only in case folks wanted to see the pictures).

I posted this because it's a really weird and amazing thing...using the drained liquid from chickpeas, whodda thunk it? And I figured people would find that interesting. My only regret is that I didn't put the chickpea connection in the subject line, and google's ridiculous UI won't let me edit it. :-(

Anne

Anne P. Mitchell,
Attorney at Law
CEO/President, Institute for Social Internet Public Policy
Member, Cal. Bar Cyberspace Law Committee
Member, Colorado Cyber Committee
Member, Asilomar Microcomputer Workshop Committee
Author: Section 6 of the CAN-SPAM Act of 2003 (the Federal anti-spam law)
Ret. Professor of Law, Lincoln Law School of San Jose
Ret. Chair, Asilomar Microcomputer Workshop

Replying to my own original post to make the subject better.

On Friday, December 4, 2015 at 1:01:11 PM UTC-7, Anne P Mitchell wrote:
> I can't *believe* that nobody has yet posted here about aquafaba, with which you make vegan meringue (yes, really) - especially because it's even *easier* than making meringue with egg whites!
>
> Aquafaba is what folks are calling the liquid from a can of chickpeas (or really any beans, but chickpeas work best for this purpose).
>
> Right now you are probably checking the date of this post, to see if it's April 1st, and if I'm pulling your leg, but I swear that I'm not.
>
> Some smart person discovered that the liquid that you drain from a can of chickpeas whips up *exactly* like egg whites, and *looks* like egg whites, and has the *same properties* as egg whites.
>
> And can be used to make meringue (and a host of other things, too - the vegans are going crazy with it, using it to make buttercream frosting, to make all kinds of baked goods (using it instead of eggs, etc.), even using it to make a butter substitute to spread on bread!
>
> Anyways, back to meringue - this stuff is *indistinguishable* from egg white meringue! When you use it for meringue cookies or pavlova, or on a pie, the texture is *identical*, the taste is the same. Even my hard-core carnivore boyfriend and his mom were beyond shocked at how it was *exactly* the same as if I'd used egg whites.
>
> Here is my write-up of the recipe over at the Happy, Gluten-Free Vegan (one of my sites) - and I have pictures over on the site of the meringue in a bowl (pre-cooking), of my vegan pumpkin meringue pie, and of meringue cookies.
>
> You can see the pictures he
>
> http://www.thehappyglutenfreevegan.c...ue-yes-really/
>
> Here's the write-up:
>
> Vegan Meringues or Meringue for Pie (Yes, Really!)
>
> Vegan meringue?? Yes! If you haven't heard about aquafaba (sometimes spelled 'aquafava') you are in for a delightfully shocking surprise! Aquafaba is a perfect egg white substitute that whips up exactly like egg whites, and behaves like egg whites in all sorts of recipes. And, aquafaba is not only readily available at any grocery store, but we bet you have poured it down the drain on at least one occasion.
>
> That is because aquafaba is nothing more than the liquid from a can of beans! Yes, that is what we are saying! If you drain the liquid from a can of beans (usually chickpeas, but other beans work as well) into a bowl and whip it with a mixer, it responds just like egg whites! And the taste, at least for the liquid from a can of chickpeas, is so mild that you don't even taste it when you use it in recipes (such as the below recipe for vegan meringue)!
>
> Aquafaba (chickpea liquid) Whipped for Meringue
> [picture]
>
> This makes an incredible, fully vegan meringue, requiring only two ingredients! Aquafaba and sugar.
>
> (To learn about how this use for bean liquid was discovered, and how it was named, read Goose Wohlt's site (he discovered it).)
>
> Here is our vegan meringue recipe using aquafaba.
>
> Vegan Meringue
>
> One can of chickpeas
> Sugar
>
> Preheat your oven to 200 (pie) or 215 (cookies) degrees Farenheit.
>
> Drain the liquid (this is your aquafaba) from the chickpeas (reserve the chickpeas for some other use) into a measuring cup. You will likely end up with about one-half to three-quarters of a cup of liquid, but it doesn't matter how much you get, so long as you measure it.
>
> Put the liquid in your mixing bowl (we use a Kitchenaid), and add an equal amount of sugar. So for a half cup of liquid, add a half cup of sugar.
>
> Beat it on high until it forms stiff peaks. Then beat it some more. When you are sure you are done, beat it some more. You will be amazed at how incredibly stiff peak this stuff will get!
>
> Note I: Some recipes say to beat the aquafaba to stiff peak first, then slowly incorporate the sugar - we didn't do that, we put both in all at once, and it worked just fine. Your mileage may vary.
>
> Note II: It's best to put your sugar in a food processor and grind the heck out of it, so that you end up with a superfine sugar. This will make a smoother meringue. But you don't have to.
>
> For Meringue Pie (read recipe for meringue cookies below): Spread the meringue over your already cooked pie, and bake for 2 hours (approximately) at 200 degrees F. If, when it's done, your meringue is too pale for your liking, and you want to brown it up a bit, put it under the broiler for just a moment or two (watch it closely, it browns quickly).
>
> Vegan Pumpkin Meringue Pie - It Was Delicious!
> [picture]
>
>
>
> You will have extra meringue, so you will also want to make:
>
> Meringue Cookies: Drop the meringue by spoonfuls onto cookie sheets that have been lined with either parchment or brown paper (from a brown paper grocery bag). You can also pipe the meringue with a pastry bag if you want them to look extra-fancy.
>
> Bake for 1 1/2 to 2 hours - you will need to experiment with this the first time to see what works for you, your location and your climate. We are a mile high, and had to bake them for two hours.
>
> NOTE: THEY WILL REMAIN SOFT AND TACKY TO THE TOUCH UNTIL YOU TAKE THEM OUT! So the best way to tell if they are done is to remove one, and let it cool. If it cools to the consistency you want, take the rest out.
>
> Once done, turn off the oven, and leave the meringues in the oven with the door cracked until completely cool.
>
> We were going for fully crisp, so we not only left them in for two hours, but then turned the oven up to 300 - and when we did that, in just a matter of a couple of minutes they turned a slightly darker colour, and then we deeemd them done, and they came out perfectly.
>
> Vegan Meringue Cookies in Oven
> [picture]
>
>
>
> Let us know in your comments how yours turn out!
>
> ---
>
> Annie
>
> Anne P. Mitchell,
> Attorney at Law
> CEO/President,
> SuretyMail Email Reputation Certification
>
> Author: Section 6 of the CAN-SPAM Act of 2003 (the Federal anti-spam law)
> Member, California Bar Cyberspace Law Committee
> Member, Colorado Cybersecurity Consortium
> Ret. Professor of Law, Lincoln Law School of San Jose
> @AnnePMitchell | Facebook/AnnePMitchell | LinkedIn/in/annemitchell

Anne P Mitchell wrote:
>
>I can't *believe* that nobody has yet posted here about aquafaba,
>with which you make vegan meringue (yes, really) - especially because
>it's even *easier* than making meringue with egg whites!
>
>Aquafaba is what folks are calling the liquid from a can of chickpeas
>(or really any beans, but chickpeas work best for this purpose).
>> Right now you are probably checking the date of this post, to see
>if it's April 1st, and if I'm pulling your leg, but I swear that I'm not.
>>Some smart person discovered that the liquid that you drain from a can
>of chickpeas whips up *exactly* like egg whites, and *looks* like egg whites,
>and has the *same properties* as egg whites. And can be used to make
>meringue (and a host of other things, too - the vegans are going crazy with it.

I can't imagine meringue made with the canning liquid from garbanzos
would smell good... that's the one canned bean I rinse very well. My
favorite way to eat garbanzos is roasted and seasoned with hot Chinese
mustard.
http://www.thekitchn.com/how-to-make...-kitchn-219753

On 2015-12-05 10:47 AM, Gary wrote:
> Dave Smith wrote:
>>
>> Animals are not vegan.
>
> Many are. Where did you go to school?
>

It was probably a better school than yours because I learned the
difference between vegan and vegetarian. Most animals that are primarily
vegetarian are not beyond including some meat with their veggies, and
they do not eschew eating honey that exploited bee labour, or consuming
fruit that has rotted and fermented because of the bacteria and yeast in
it.

On Sat, 5 Dec 2015 12:32:31 -0600, Sqwertz >
wrote:

>On Sat, 5 Dec 2015 18:01:34 -0000, Janet wrote:
>
>> In article >, says...
>>>
>>> Dave Smith wrote:
>>>>
>>>> Animals are not vegan.
>>>
>>> Many are. Where did you go to school?
>>
>> Name one herbivore that never ate dairy.
>> Or name one where the females don't eat placenta.
>
>Well... just because it once nursed on its mother's milk doesn't mean
>it's not a vegan in its adult life.
>
>-sw

If the mother is vegan it seems logical that her milk would be vegan.

Anne P Mitchell wrote:
> On Friday, December 4, 2015 at 2:03:45 PM UTC-7, Dave Smith wrote:
>> On 2015-12-04 3:01 PM, Anne P Mitchell wrote:
>> > I can't *believe* that nobody has yet posted here about aquafaba,
>> > with which you make vegan meringue (yes, really) - especially because
>> > it's even *easier* than making meringue with egg whites!
>> >
>> That's interesting. What I can't believe is that this is not a form of
>> commercial advertising.
>
> Why on earth would you think that?

your financial disclosure paperwork must have expired

On Saturday, December 5, 2015 at 1:14:26 PM UTC-5, Anne P Mitchell wrote:
> On Friday, December 4, 2015 at 2:03:45 PM UTC-7, Dave Smith wrote:
> > On 2015-12-04 3:01 PM, Anne P Mitchell wrote:
> > > I can't *believe* that nobody has yet posted here about aquafaba,
> > > with which you make vegan meringue (yes, really) - especially because
> > > it's even *easier* than making meringue with egg whites!
> > >
> > That's interesting. What I can't believe is that this is not a form of
> > commercial advertising.
>
> I've been a contributor to RFC since well before it was borged by the google groups (so probably longer than you knew it existed)

Then you should know there are precious few vegans here, and very
little interest in vegan meringue.

Cindy Hamilton

I know, it's crazy! I was *very* dubious the first time I tried it (but there are TONS of recipes out there, and even a Facebook group devoted to it, with everyone saying how it doesn't taste or smell of it, how amazing it is, etc. etc.). So, there you have it.

I roast the chickpeas too, they make a great snack!

By the way, the reason I think it's amazing isn't because it's vegan (I'm not vegan) - but I always have a few cans of chickpeas around (I often don't have eggs), and draining a can is way less fussy than separating eggs, and the liquid doesn't go bad - it can sit in the can on my pantry shelf for waaay longer than can egg whites. :-)

On Sat, 5 Dec 2015 10:14:11 -0800 (PST), Anne P Mitchell
> wrote:

> On Friday, December 4, 2015 at 2:03:45 PM UTC-7, Dave Smith wrote:
> > On 2015-12-04 3:01 PM, Anne P Mitchell wrote:
> > > I can't *believe* that nobody has yet posted here about aquafaba,
> > > with which you make vegan meringue (yes, really) - especially because
> > > it's even *easier* than making meringue with egg whites!
> > >
> > That's interesting. What I can't believe is that this is not a form of
> > commercial advertising.
>
> I've been a contributor to RFC since well before it was borged by the google groups (so probably longer than you knew it existed) and in fact am a contributor to the RFC cookbook. In reviewing my post, about the only way I could see it being seen as an advertisement would be if I tried to get people to go to a site (for whatever reason) rather than including all of the information here - that's in fact *why* I posted the full recipe here (including a link only in case folks wanted to see the pictures).

That kind of nitpicking is where the downward spiral of rfc-usenet has
taken us, Anne. It seems like there's no use posting about food or
anything food related (like a smartphone app to use as a grocery
list).

> I posted this because it's a really weird and amazing thing...using the drained liquid from chickpeas, whodda thunk it? And I figured people would find that interesting. My only regret is that I didn't put the chickpea connection in the subject line, and google's ridiculous UI won't let me edit it. :-(
>
> Anne
>
> Anne P. Mitchell,
> Attorney at Law
> CEO/President, Institute for Social Internet Public Policy
> Member, Cal. Bar Cyberspace Law Committee
> Member, Colorado Cyber Committee
> Member, Asilomar Microcomputer Workshop Committee
> Author: Section 6 of the CAN-SPAM Act of 2003 (the Federal anti-spam law)
> Ret. Professor of Law, Lincoln Law School of San Jose
> Ret. Chair, Asilomar Microcomputer Workshop


--

sf

On 12/5/2015 10:14, Anne P Mitchell wrote:
> On Friday, December 4, 2015 at 2:03:45 PM UTC-7, Dave Smith wrote:
>> On 2015-12-04 3:01 PM, Anne P Mitchell wrote:
>>> I can't *believe* that nobody has yet posted here about aquafaba,
>>> with which you make vegan meringue (yes, really) - especially because
>>> it's even *easier* than making meringue with egg whites!
>>>
>> That's interesting. What I can't believe is that this is not a form of
>> commercial advertising.
>
> I've been a contributor to RFC since well before it was borged by the google groups (so probably longer than you knew it existed) and in fact am a contributor to the RFC cookbook. In reviewing my post, about the only way I could see it being seen as an advertisement would be if I tried to get people to go to a site (for whatever reason) rather than including all of the information here - that's in fact *why* I posted the full recipe here (including a link only in case folks wanted to see the pictures).
>
> I posted this because it's a really weird and amazing thing...using the drained liquid from chickpeas, whodda thunk it? And I figured people would find that interesting. My only regret is that I didn't put the chickpea connection in the subject line, and google's ridiculous UI won't let me edit it. :-(
>
> Anne
>
> Anne P. Mitchell,
> Attorney at Law
> CEO/President, Institute for Social Internet Public Policy
> Member, Cal. Bar Cyberspace Law Committee
> Member, Colorado Cyber Committee
> Member, Asilomar Microcomputer Workshop Committee
> Author: Section 6 of the CAN-SPAM Act of 2003 (the Federal anti-spam law)
> Ret. Professor of Law, Lincoln Law School of San Jose
> Ret. Chair, Asilomar Microcomputer Workshop
>

Priceless!

On Sat, 5 Dec 2015 13:21:07 -0800 (PST), Anne P Mitchell
> wrote:

> I know, it's crazy! I was *very* dubious the first time I tried it (but there are TONS of recipes out there, and even a Facebook group devoted to it, with everyone saying how it doesn't taste or smell of it, how amazing it is, etc. etc.). So, there you have it.

One of my FB friends (who should be avoiding eggs) said she tried it a
few years ago when it first came out but she thought it tasted like
beans... so there you go. There's always a nay sayer for every fun
idea.
>
> I roast the chickpeas too, they make a great snack!
>
> By the way, the reason I think it's amazing isn't because it's vegan (I'm not vegan) - but I always have a few cans of chickpeas around (I often don't have eggs), and draining a can is way less fussy than separating eggs, and the liquid doesn't go bad - it can sit in the can on my pantry shelf for waaay longer than can egg whites. :-)


--

sf

On Saturday, December 5, 2015 at 12:06:25 PM UTC-10, sf wrote:
> On Sat, 5 Dec 2015 13:21:07 -0800 (PST), Anne P Mitchell
> > wrote:
>
> > I know, it's crazy! I was *very* dubious the first time I tried it (but there are TONS of recipes out there, and even a Facebook group devoted to it, with everyone saying how it doesn't taste or smell of it, how amazing it is, etc. etc.). So, there you have it.
>
> One of my FB friends (who should be avoiding eggs) said she tried it a
> few years ago when it first came out but she thought it tasted like
> beans... so there you go. There's always a nay sayer for every fun
> idea.

I'm trying to find a way to make a soy milk panna cotta that doesn't taste like beans. It's possible because the Chinese guy down the street makes the stuff. One of the problems is finding soy milk that isn't tan colored. I need to find soy milk that's white as cream.

http://norecipes.com/recipe/soy-milk...ck-sugar-sauce

> >
> > I roast the chickpeas too, they make a great snack!
> >
> > By the way, the reason I think it's amazing isn't because it's vegan (I'm not vegan) - but I always have a few cans of chickpeas around (I often don't have eggs), and draining a can is way less fussy than separating eggs, and the liquid doesn't go bad - it can sit in the can on my pantry shelf for waaay longer than can egg whites. :-)
>
>
> --
>
> sf

On Saturday, December 5, 2015 at 2:20:11 PM UTC-8, dsi1 wrote:
> On Saturday, December 5, 2015 at 12:06:25 PM UTC-10, sf wrote:
> > On Sat, 5 Dec 2015 13:21:07 -0800 (PST), Anne P Mitchell
> > > wrote:
> >
> > > I know, it's crazy! I was *very* dubious the first time I tried it (but there are TONS of recipes out there, and even a Facebook group devoted to it, with everyone saying how it doesn't taste or smell of it, how amazing it is, etc. etc.). So, there you have it.
> >
> > One of my FB friends (who should be avoiding eggs) said she tried it a
> > few years ago when it first came out but she thought it tasted like
> > beans... so there you go. There's always a nay sayer for every fun
> > idea.
>
> I'm trying to find a way to make a soy milk panna cotta that doesn't taste like beans. It's possible because the Chinese guy down the street makes the stuff. One of the problems is finding soy milk that isn't tan colored. I need to find soy milk that's white as cream.
>
> http://norecipes.com/recipe/soy-milk...ck-sugar-sauce
>
> > >
> > > I roast the chickpeas too, they make a great snack!
> > >
> > > By the way, the reason I think it's amazing isn't because it's vegan (I'm not vegan) - but I always have a few cans of chickpeas around (I often don't have eggs), and draining a can is way less fussy than separating eggs, and the liquid doesn't go bad - it can sit in the can on my pantry shelf for waaay longer than can egg whites. :-)
> >
> >
> > --
> >
> > sf

do you need to use soy milk? why not coconut milk, or almond milk, or hemp milk etc.

On 2015-12-05 1:09 PM, Anne P Mitchell wrote:

>> That's interesting. What I can't believe is that this is not a form of
>> commercial advertising.
>
> Why on earth would you think that?
>
Colour me naive, but it is always suspicious when someone appears and
posts something with a link to a web site. And then there is the issue
of someone whose signature is full of credentials. It screams narcissism.

On Saturday, December 5, 2015 at 12:27:03 PM UTC-10, ImStillMags wrote:
> On Saturday, December 5, 2015 at 2:20:11 PM UTC-8, dsi1 wrote:
> > On Saturday, December 5, 2015 at 12:06:25 PM UTC-10, sf wrote:
> > > On Sat, 5 Dec 2015 13:21:07 -0800 (PST), Anne P Mitchell
> > > > wrote:
> > >
> > > > I know, it's crazy! I was *very* dubious the first time I tried it (but there are TONS of recipes out there, and even a Facebook group devoted to it, with everyone saying how it doesn't taste or smell of it, how amazing it is, etc. etc.). So, there you have it.
> > >
> > > One of my FB friends (who should be avoiding eggs) said she tried it a
> > > few years ago when it first came out but she thought it tasted like
> > > beans... so there you go. There's always a nay sayer for every fun
> > > idea.
> >
> > I'm trying to find a way to make a soy milk panna cotta that doesn't taste like beans. It's possible because the Chinese guy down the street makes the stuff. One of the problems is finding soy milk that isn't tan colored. I need to find soy milk that's white as cream.
> >
> > http://norecipes.com/recipe/soy-milk...ck-sugar-sauce
> >
> > > >
> > > > I roast the chickpeas too, they make a great snack!
> > > >
> > > > By the way, the reason I think it's amazing isn't because it's vegan (I'm not vegan) - but I always have a few cans of chickpeas around (I often don't have eggs), and draining a can is way less fussy than separating eggs, and the liquid doesn't go bad - it can sit in the can on my pantry shelf for waaay longer than can egg whites. :-)
> > >
> > >
> > > --
> > >
> > > sf
>
> do you need to use soy milk? why not coconut milk, or almond milk, or hemp milk etc.

You could and it would taste great. I'm not so sure about hemp milk though.... I'd rather use soy milk because I don't like soy milk and transforming it into a wonderful dessert would be a most magical food trick. We do make a coconut pudding and it's a famous dish over here. I can even get a haupia pie at McDonalds.

https://www.youtube.com/watch?v=nPCaRGRjtNU

On Saturday, December 5, 2015 at 2:30:09 PM UTC-7, sf wrote:


> That kind of nitpicking is where the downward spiral of rfc-usenet has
> taken us, Anne. It seems like there's no use posting about food or
> anything food related (like a smartphone app to use as a grocery
> list).

sf! It's great to see you..and, yeah, ugh.

Even now, I'm sad thinking about Leila, and Susan Hattie. :-( I was glad to see your name, and Sheldon..are the Nancys still here? Miche? Barb Schaller? Ed? Curly Sue? (Sorry, those are the only ones who come to mind immediately, I'm sure there are loads others.) Or have they all been driven off?

Anne

In article >,
says...
>
> On Saturday, December 5, 2015 at 1:14:26 PM UTC-5, Anne P Mitchell wrote:
> > On Friday, December 4, 2015 at 2:03:45 PM UTC-7, Dave Smith wrote:
> > > On 2015-12-04 3:01 PM, Anne P Mitchell wrote:
> > > > I can't *believe* that nobody has yet posted here about aquafaba,
> > > > with which you make vegan meringue (yes, really) - especially because
> > > > it's even *easier* than making meringue with egg whites!
> > > >
> > > That's interesting. What I can't believe is that this is not a form of
> > > commercial advertising.
> >
> > I've been a contributor to RFC since well before it was borged by the google groups (so probably longer than you knew it existed)
>
> Then you should know there are precious few vegans here, and very
> little interest in vegan meringue.

I'm not a vegan, but I do occasionally cook for them, and sometimes
eat vegan food. So I'm quite happy to read vegan recipes here.

Janet UK

In article >,
says...
>
> I know, it's crazy! I was *very* dubious the first time I tried it (but there are TONS of recipes out there, and even a Facebook group devoted to it, with everyone saying how it doesn't taste or smell of it, how amazing it is, etc. etc.). So, there you have it.
>
> I roast the chickpeas too, they make a great snack!
>
> By the way, the reason I think it's amazing isn't
because it's vegan (I'm not vegan) - but I always have a few cans of
chickpeas around (I often don't have eggs), and draining a can is way
less fussy than separating eggs, and the liquid doesn't go bad - it can
sit in the can on my pantry shelf for waaay longer than can egg whites.
:-)


I don't consider separating eggs "fussy"; takes seconds.

and I never keep any food in an opened can.

Janet UK

In article >,
says...
>
> On Saturday, December 5, 2015 at 12:06:25 PM UTC-10, sf wrote:
> > On Sat, 5 Dec 2015 13:21:07 -0800 (PST), Anne P Mitchell
> > > wrote:
> >
> > > I know, it's crazy! I was *very* dubious the first time I tried it (but there are TONS of recipes out there, and even a Facebook group devoted to it, with everyone saying how it doesn't taste or smell of it, how amazing it is, etc. etc.). So, there you have it.
> >
> > One of my FB friends (who should be avoiding eggs) said she tried it a
> > few years ago when it first came out but she thought it tasted like
> > beans... so there you go. There's always a nay sayer for every fun
> > idea.
>
> I'm trying to find a way to make a soy milk panna cotta that doesn't taste like beans. It's possible because the Chinese guy down the street makes the stuff. One of the problems is finding soy milk that isn't tan colored. I need to find soy milk that's white as cream.
>
> http://norecipes.com/recipe/soy-milk...ck-sugar-sauce


You could try it with plain soya yoghurt (creamy white). Sold in smkts
here.

Janet UK

In article >, gravesend10
@verizon.net says...
>
> On Sat, 5 Dec 2015 12:32:31 -0600, Sqwertz >
> wrote:
>
> >On Sat, 5 Dec 2015 18:01:34 -0000, Janet wrote:
> >
> >> In article >, says...
> >>>
> >>> Dave Smith wrote:
> >>>>
> >>>> Animals are not vegan.
> >>>
> >>> Many are. Where did you go to school?
> >>
> >> Name one herbivore that never ate dairy.
> >> Or name one where the females don't eat placenta.
> >
> >Well... just because it once nursed on its mother's milk doesn't mean
> >it's not a vegan in its adult life.
> >
> >-sw
>
> If the mother is vegan it seems logical that her milk would be vegan.

Next you'll be telling us a vegan mother's flesh is vegetable and her
bones are tofu.

Janet

On Sun, 6 Dec 2015 00:49:46 -0000, Janet > wrote:

>In article >, gravesend10
says...
>>
>> On Sat, 5 Dec 2015 12:32:31 -0600, Sqwertz >
>> wrote:
>>
>> >On Sat, 5 Dec 2015 18:01:34 -0000, Janet wrote:
>> >
>> >> In article >, says...
>> >>>
>> >>> Dave Smith wrote:
>> >>>>
>> >>>> Animals are not vegan.
>> >>>
>> >>> Many are. Where did you go to school?
>> >>
>> >> Name one herbivore that never ate dairy.
>> >> Or name one where the females don't eat placenta.
>> >
>> >Well... just because it once nursed on its mother's milk doesn't mean
>> >it's not a vegan in its adult life.
>> >
>> >-sw
>>
>> If the mother is vegan it seems logical that her milk would be vegan.
>
> Next you'll be telling us a vegan mother's flesh is vegetable and her
>bones are tofu.
>
> Janet

You are quite confused... I'm not speaking of cannibalism... I'm
speaking of nursing on a vegan mother's milk. If you're telling me a
vegan mother can't nurse her child at her breast then there is
something very ficticious, cultish, and sick about veganism. Veganism
is no different from kasruth, both are based in blind belief faith
with absolutely no scientific fact to support any benefit of either.
What is it you're incapable of understanding... cannabalism indeed.