Canned white beans - meringue kisses
The ultimate meringue is usually made from two ingredients: eggs and
sugar. If you want to try a new recipe or you suddenly find yourself
without eggs, you can use the liquid from canned beans. The liquid left
in every can of white beans (or chickpeas) is famous as a cheap and
accessible ingredient that can replace eggs in any baking recipe, from
pies and breads to cookies and cakes. For meringue, many recommend to use the ingredient with milder flavour.
From Canned Corn to Corn Soup
Not only can the liquid from canned chickpeas or beans produce wonderful
foods, but the corn liquid can be kept for cold winter days, especially
if you like warm, easy-to-make soups. This recipe is a great way to use
your leftover canned corn and make it into a delicious and warm soup
for those cold nights.
Chickpea (Garbanzo Beans) Based Mayonnaise
Using the liquid from canned chickpeas (garbanzo beans), you can improve
your diet and make homemade mayonnaise. This recipe is quick and easy,
and tastes just like regular mayonnaise. So why go and buy stuff that
makes you less healthy when you can make your own healthier stuff at
home and have it taste fresh?
Chocolate Mousse
To make this dessert, all you need is a little salt, sugar, chocolate,
and liquid from one can of hummus. This recipe is especially suitable
for those who want a light, airy and tasty chocolate mousse without soy,
nuts, gelatin or eggs.
Turn Canned Pineapple to Pineapple Syrup
We don’t always throw out the pineapple juice leftover from canned
pineapple, instead we usually drink it. However, it can be used in other
ways as well. The juice is not only a refreshing addition to drinks,
syrup, marinades or water, it is also an excellent substitute for
liquids that appear in recipes for muffins, ice cream, and fruit salad.
This syrup is recommended to be put on almost any sweet dessert because
it enhances the taste of the recipe.
For recipes from each of the above see my next posts, thanks.