AQUAFABA and WHIPPED CREAM Dr. Sebi Alkaline Electric Recipe
Recipes in this Video
Aquafaba, the liquid from canned chickpeas, has gained popularity in vegan cooking as a versatile egg white substitute. This innovative ingredient allows for the creation of meringues, mousses, and even mayonnaise without any animal products. Its rise in the culinary world showcases the creativity and adaptability of plant-based cooking, making it a staple for those seeking egg-free alternatives.
Ingredients
- ●chickpea brine
- ●water
Instructions
- 1Open a can of chickpeas and drain the liquid into a bowl.
- 2Reserve the chickpeas for another use or recipe.
- 3Use the liquid (aquafaba) as a substitute for egg whites in recipes.
- 4Whip the aquafaba using a hand mixer until it forms stiff peaks, about 5-10 minutes.
- 5Incorporate the whipped aquafaba into your desired recipe as an egg substitute.
- 6Store any leftover aquafaba in an airtight container in the refrigerator for up to a week.
Techniques
Equipment
Also Known As
Butternut squash pie is a beloved dessert in the United States, especially during the fall season when squash is in abundance. It serves as a delightful alternative to traditional pumpkin pie, celebrating the sweet and nutty flavors of squash. This pie is often enjoyed during Thanksgiving and family gatherings, showcasing the harvest's bounty. Today, butternut squash pie has gained popularity beyond the US, with variations appearing in various cuisines around the world.
Ingredients
- ●butternut squash
- ●pie crust
- ●brown sugar
- ●eggs
- ●heavy cream
- ●vanilla extract
- ●cinnamon
- ●nutmeg
- ●ginger
- ●salt
- ●butter
- ●sugar
- ●lemon juice
- ●milk
- ●whipped cream
Instructions
- 1Preheat oven to 350°F (175°C).
- 2Cut butternut squash in half lengthwise and scoop out seeds.
- 3Place squash halves cut-side down on a baking sheet and roast until tender, about 45 minutes.
- 4Let squash cool, then scoop out flesh into a bowl and mash until smooth.
- 5In a large mixing bowl, combine mashed squash, brown sugar, eggs, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and salt.
- 6Mix until well combined and smooth.
- 7Roll out pie crust and fit it into a pie dish, trimming excess.
- 8Pour the squash filling into the prepared pie crust.
- 9Bake in the preheated oven for 50-60 minutes, until the filling is set and a knife inserted comes out clean.
- 10Remove from oven and let cool on a wire rack.
- 11Serve with whipped cream or a dollop of Greek yogurt.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
brown sugar
Healthier: coconut sugar
Cheaper: white sugar
Coconut sugar is a healthier alternative with a lower glycemic index.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups fresh strawberries, hulled and sliced
- ●2 ripe bananas, sliced
- ●1 cup coconut milk
- ●1/4 cup maple syrup
- ●1 tsp vanilla extract
Instructions
- 1Place the sliced strawberries and bananas in a blender or food processor.
- 2Add the coconut milk, maple syrup, and vanilla extract to the blender.
- 3Blend the mixture until smooth and creamy, scraping down the sides as needed.
- 4Taste the mixture and adjust sweetness if necessary by adding more maple syrup.
- 5Pour the blended mixture into a freezer-safe container.
- 6Cover the container and freeze for at least 4 hours, or until solid.
- 7Once frozen, let the ice cream sit at room temperature for a few minutes to soften before scooping.
- 8Scoop the ice cream into bowls and serve immediately.
Equipment
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