AQUAFABA CHOCOLATE MOUSSE

When I now look back at the countless times I tossed the cooking water of my chickpeas, I feel that I was wasting tasty and nutrient-dense treats such as this chocolate mousse... much gratitude for all of those who set on the quest for a perfect egg replacer and passed on this knowledge to us. Aquafaba is a merge of two Latin words, aqua (water) and faba (bean). Check Epicurious "Aquafaba: An Explanation and History" if you want to learn more. 

• 1/3 cup aquafaba (chickpea cooking water, from either a 15oz can or from boiled dried beans*) 
• ​1/8 tsp cream of tartar (optional)
• 1/2 tsp organic vanilla or almond extract
• 1 tsp freshly squeezed lemon juice
• 1 Tbsp sugar (coconut, xylitol...)
• 1 cup dark chocolate, melted
• crushed nuts, miced berries, chocolate shavings, candied ginger or mint to garnish  

In a stand mixer with a whip attachment, place ice-cold aquafaba and cream of tartar if using (it helps the aquafaba whip up faster and create firmer peaks.)  Whip until foamy (about 3 minutes). Add extract, lemon juice and sugar and beat until well mixed and soft peaks form (approximately 10 minutes.) Turn off the mixer and put a third of the aquafaba in a large bowl. Slowly pour melted  chocolate, mixing well with a wire whisk. Finish by gradually adding the remaining aquafaba gently incorporating it with a spatula. Fill individual serving cups with this mixture and refrigerate for at least 3 hours before serving. Decorate with your favotite toppings and enjoy!

*How to make Aquafaba

• 1 cup dried chickpeas (also called garbanzo beans)
• enough water for soaking plus 3 cups (can add more during cooking if necessary)
• aluminum-free baking soda (optional)

In a bowl, cover chickpeas with cold water and about a tablespoon of baking soda. Cover and allow to rest for a few hours or overnight. Rinse, wash and place beans in a saucepan, adding the 3 cups of water. Bring to a boil over medium heat for 50 minutes or until the they are cooked. NOTE: You can leave the chickpeas in the cooked water for a day, it will increase the protein content of the water and whip better. Aquafaba can be used in place of egg whites in most recipes - as a binder, to make meringues, coconut macaroons and even vegan mayo! 

CURRIED LENTIL SOUP
Serves: 6-8
Prep & Cook Time: about 40 minutes

This exquisite vegan soup is packed with protein and antioxidants. So warming and nourishing, it feels like a loving hug in a cozy winter day! Please don't be intimidated by the list of ingredients, you probably already have most of them in your pantry anyway. Some of the items can also be omitted or easily swapped by something else you might have on hand (brown for red lentils, olive for coconut oil, water for broth, pita bread for the naan, etc.) You may need to adjust seasoning and cooking time depending on the type of lentils you use. Please feel free to share in the comments any substitutions you may do for this dish. I would love to try it as well! 

• 1 tbsp coconut oil
• 1 large onion, chopped
• 2-3 cloves garlic, minced
• 1 tbsp fresh organic ginger, minced
• 2 tbsp tomato paste (preferably organic)
• 2 tbsp organic curry powder
• ½ tsp chipotle or pepperoncini (red pepper) flakes
• 6 cups (48 fl oz carton) vegetable broth
• 1 can (14.5oz) fire-roasted diced tomatoes (from a BPA-free can)
• 1 can (400ml) organic unsweetened coconut milk (BPA-free can)
• 2 cups dry red lentils
• sea salt and freshly ground black pepper
• a dash of pippali (long pepper, a healing ayurvedic herb) if you have, optional
• chopped herbs such as cilantro, basil or parsley for garnish, optional
• whole wheat naan bread, lightly toasted (optional)

In a large pot, heat the coconut oil over medium heat and sautée the onion, garlic and ginger for a couple of minutes, or until the onion is translucent. Add the tomato paste, curry powder, pepper flakes and cook for another minute. Add the vegetable broth, diced tomatoes, coconut milk and lentils. Cover and bring to a boil. Once boiling, turn the heat to low and simmer for about 25 minutes, until the lentils are very tender, stirring occasionally so the lentils dont burn or stick to the bottom of the pan. Season with salt and pepper to taste. Just before serving, stir in the greens and garnish with the toasted naan on the side. Leftovers are amazing heated with a touch of water.  Enjoy it with a smile :-) 

Rooibos Masala Chai Infusion (for 6)

• Organic Rooibos Loose Leaf Tea (or use tea bags instead - red tea/rooibos or black)
• 20 cardamom pods
• 10 whole cloves (1 tsp)
• 1 or 2 cinnamon sticks (or 1/2 tsp crushed)
• 1 teaspoon fennel seeds
• 1 teaspoon black peppercorns
• 1 teaspoon freshly grated ginger (or 1/2 tsp dried ginger)
• 1/2 teaspoon nutmeg
• 6 cups water

Optional:

• 1 teaspoon coriander seeds
  
• 1/2 cup (packed) coconut or date sugar, honey, maple or stevia
• 2 cups plant-based milk, optional

Combine spoces and rooibos tea in a mortar or bowl. Crush spices using a pestle or back of a wooden spoon to release fragrant and beneficial oils, as well as opening the cardamon pods. At this point, you can save this mixture in a tightly sealed container for later use.

Two options to infuse:

1. In a pinch, transfer spice mix to a cloth or metal mesh tea bag and place it inside a teacup. Also add the rooibos/black tea bag, if using. Boil water and pour over it, allowing it to infuse for about 5 minutes. Remove bag and add sweetner of choice and/or milk, if using;

2.  Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce heat to medium-low, partially cover pan and gently simmer for 10 minutes. Remove from heat, strain and add sweetner of choice and/or milk, if using.

Note: If using tea bags, add them to the saucepan after you remove it from heat and steep for 5 minutes, discarding them afterwards.