Wait, isn’t mousse all about egg whites? Turns out, aquafaba––the viscous liquid left over after cooking chickpeas––fluffs up pretty well, too. And no, it doesn’t make the mousse taste like chickpeas. Plus, you don’t need to worry about using unpasteurized eggs, and it’s vegan-friendly. To reduce the sugar content, skip the praline and simply toast the pecans.
[Q] Why is my aquafaba only whipping to soft peaks?
[A] Depending on your chickpeas, the aquafaba could whip to stiff peaks or quit at soft peaks with liquid below. If it doesn’t fully whip, scoop off the fluffiest foam on top and leave any liquid. The result will just be a more coconut-forward mousse.
[Q] What do I do if my whipped coconut cream coagulates and bubbles when I add the aquafaba?
[A] Don’t worry! It’s not a bad thing. The cream will just be heavier and more textured (again, not bad), so make sure you use it as the base layer of the mousse so as not to weigh down the ethereal pear mixture on top. If you just want the light-as-air pear mousse layer, you can skip the coconut milk entirely and fold all the aquafaba into the pear purée.
For pecan praline, preheat oven to 350 F (160 C).
Spread pecan halves on parchment-lined baking sheet and bake for 7 minutes, until toasted and aromatic.
In small saucepan, stir together sugar and water. Cover and bring just to a simmer over medium heat. Simmer, still covered, for 1 minute. Uncover and wipe down sides with damp pastry brush. Keep cooking, without stirring, until pale amber in colour, about 1 minute. With wooden spoon, stir in pecan pieces to coat. When caramel is medium amber (about 30 seconds), remove from heat and immediately spread onto parchment-lined baking sheet. Let praline cool, then break or chop into bite-sized pieces.
For pear mousse, preheat oven to 375 F (180 C).
In small baking dish, toss pears with water, cinnamon, and 1 Tbsp (15 mL) cane sugar. Roast for 15 minutes. Turn pears to recoat in cinnamon, then roast for 15 to 25 minutes more, until soft enough to mash. Blend pears and any remaining liquid with hand mixer or blender and press through sieve to a smooth purée. Transfer to medium bowl.
In large bowl, beat aquafaba, remaining 2 Tbsp (30 mL) sugar, and cream of tartar until stiff peaks form, up to 10 minutes. Fold half the foam into bowl of pear purée.
Scoop hardened cream off top of can of coconut milk (reserve liquid below for another use). Using same beaters, in large bowl, beat chilled coconut cream to soft peaks, about 5 minutes. Fold leftover whipped aquafaba into cream to lighten.
Divide pear mousse among serving dishes or parfait glasses to fill halfway. Add whipped coconut cream mixture on top, followed by pieces of pecan praline.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.