October is World Vegetarian Month, and in this edition of Wellness for the Family, we explore a protein-packed dessert made with a very interesting ingredient. “Chickpeas can be used in all sorts of ...

Wonderful desserts can be made with something most people pour down the drain: the liquid from a can of chickpeas. Called aquafaba as a compound of Latin's word for "water" and "bean," the peculiar ...

From Ann Hodgman, author of "Vegan Food for the Rest of Us": "I would never think about chocolate mousse unless I thought I could never have it again. Now I can! This is a simple version, but it gets ...

From chef Domenica Lazo of Barry Callebaut, this vegan chocolate mousse uses an aquafaba meringue — simple syrup whipped together with the liquid from cooked, canned chickpeas (aquafaba) — to aerate ...

The star ingredient in this chocolate mouse topping: bean water. No kidding. Called aquafaba (probably because it sounds waaaaayy better), that liquid you pour out of a can of chickpeas without a ...

Whip up bean water you might otherwise throw away, fold in some melted chocolate and you have yourself a quick, easy and healthy(ish) two-ingredient mousse I love the simplicity of today’s dish. Just ...

Why would an opera singer from France think that the liquid from canned chickpeas could be substituted for egg whites? And why would a software engineer from Indiana register a URL, or website, for it ...

If you ever use canned beans and simply pour the liquid down the drain, you’re missing out on a highly versatile ingredient called aquafaba. “Aquafaba is the liquid that beans are cooked in,” says ...