I absolutely love this post my friend Carol Taylor published on her blog! Like my post about free food, it teaches you how to make good use of the parts of food that we normally throw away.
How many times a week do you toss vegetable trimmings into the compost, pour away the juices from canned fish, or put the cooking liquid from carrots or potatoes down the sink? Carol offers a whole series of great ideas for making use of leftover pickle brine, aquafaba (the liquid from canned or home-cooked chickpeas and other legumes,) and more. If you want to be a little more frugal in the kitchen – or maybe just to cook in a more eco-friendly way, check out this post.
I haven’t even kept count of the number of times I have thrown bean juice from a can of chickpeas straight down the sink….Not anymore…
The juice also has a name aquafaba a term coined by a vegan baker Goose Wohlt.
It can also be produced from the liquid from home-cooked dried beans now I already knew that this liquid could be used as a base for soups, stews and sauces but I wasn’t aware that if it was reduced down by cooking until it thickens then it can be used in the same way as the juice from the tinned chickpeas and is used by vegans or anyone who has an egg allergy as a substitute for egg whites in many recipes.
Note: As with other reblogged posts, comments are turned off. Please leave your comments on Carol’s original post. Thanks!