Vegan Recipes and Plant Based Cooking

Here's what I find most curious about food culture today. People eat a lot of chicken. A lot. Most people eat chicken 5 or 6 times a week. However, if you ask those same people, they'll tell you that chicken is bland. Especially for the vast majority who favor chicken breasts. Which are even more flavorless and dry than the other parts of a chicken. Still people continue to consume chicken by the bucketload. They try all kinds of tricks and techniques to get their bland, dry chicken breasts to taste better. Goodness only knows why. I guess because they just think that's what they're supposed to do. The reality is they could be eating beans instead and enjoying them much more. When you're rasied to believe one thing, it's hard to transition to another way of thinking. Try telling Americans they should eat ants and see how far you get. But in other countries it is perfectly normal. The chicken/bean paradox works in much the same way. We're conditioned

Recently, I read about aquafaba and its amazing properties. Intrigued, I investigated further. I read about mayo, meringue, baked goods and more. I couldn't resist. I had to see for myself what this normally discarded liquid could really do. I was shooting for a mayo type substance, though not necessarily a mayo flavor. I had read a recipe that seemed straight forward and simple, but I did not have some of the ingredients (lemon juice and mustard). Undeterred, I figured I'd give it a shot anyway. To the mixing cup that came with my immersion blender I added: the liquid from one can of chick peas, several of the actual chick peas and a few squirts of sriracha. And then I began to blend... Magic did happen. The liquid turned white and started to thicken. I continued to blend for about one minute, expecting it to thicken more, but it stayed at a creamy sauce consistency. Think ranch dressing or dense mac and cheese sauce. I stopped and gave it a taste. Good texture, but kinda blan