What do all of these foods have in common? It is something that many of us throw away when we cook BEANS! I pressure cook all of my beans and the liquid is something mighty special, especially chickpea cooking liquid. It actually GELS like a chicken stock! I use it in my cooking/baking in a variety of ways.
I love using this liquid gold instead of oil for two reasons
- Oil is very high in calories.
- Good quality oil is expensive.
It's a win-win situation for both my waistline and my pocket book!
Lately, I have been using it as the liquid in making chickpea and my gluten free yeasted flat breads as well as gluten free pizza dough. The other day I made some amazing Barley Flat bread that literally cost around 20 cents a piece! I ground barley in my vitamix into flour, added some herbs , dry yeast and warm chickpea cooking liquid. I mixed everything together and let it sit on the counter for a couple of hours, then cooked them in my non stick skillet (click on the flatbread links above to see the cooking method and the pizza link to see the consistency of how the batter should look).
For salad dressings you can replace literally almost all of the oil using bean cooking liquid. Here are a couple recipes:
Another recipe I haven't written down, but make a lot is a Tarragon Mustard Spice Dressing. I will wing it here:
- 1/2 c Chickpea Cooking Liquid
- 1 T dijon
- 1 T apple cider vinegar
- Pinch Stevia
- 1 big clove garlic pressed
- Salt to taste
- 2 T nutritional yeast
- 1 t dried tarragon
- pinch coriander
- pinch nutmeg
- white pepper to taste
- 1 T best quality olive oil
This is lovely dressing with some unexpected flavors..
As I said before, I use bean liquid in making seitan. Way back in 2007, I pretty much perfected seitan cutlets. I was thrilled with my addition of white beans to the mix.. but my super lazy side won over because it was always a pain to take the extra step of blending the beans with water to make the liquid for the mix. I have found that bean cooking liquid pretty much works just as well! How cool is that?
Click here for my all purpose Seitan Recipe. I am sorry I still haven't shared my cutlet recipe. I just wing it every time .. I do have the original recipe with the white beans on a hard drive. The next time I make cutlets with the bean liquid I will write it down.. PROMISE!
Chickpea liquid is also great to use while making hummus. Make sure your beans are hot and go to town, replacing some or all of the oil with the liquid! The hot beans and broth make the best hummus ever. Here are a couple hummus recipes:
- Traditional Hummus
- Chipotle Hummus
- Black Bean Hummus
- Chocolate Hummus! ( we can't forget awesome chocolate goodness!)
I made a super yum dinner last night using both my Chipotle Hummus and Salsa as the sauce for these Enchiladas. I filled them with a mixture of greens, pinto beans, potatoes and the hummus/salsa and spiced. Baked for around 30 minutes and wow! So good.
Finally, my Edamame and Nori Salad is really simple. Defrost the Edamame, mince some onion, toss with a T of Toasted Sesame Oil and 2 T of Soy Sauce and some of my Sesame Ginger Dressing. Stir in Nori Shreds at the end. If it seems to need a punch, then you can add some mustard or wasabi and siracha.
I'm sorry for the formatting of this post. Blogger is not very user friendly that way!
Finally, another plug for my photography! I will be relying on Photo Shoots and Cooking Classes to fund my Vegan Road Trip this summer! I will have my itinerary up soon and hope some of you will set up shoots with me!
Lastly, my heart breaks for the people of Japan. Life is so so so unfair and uncertain sometimes... I can't even imagine what they are going through.