The vegan food darling at the moment is the liquid chickpeas are cooked in. This liquid is amazing. You can either use the drained liquid from a tin of chickpeas or cook your own dried peas and reduce the liquid. The vegan world is making all sorts of foods that typically use egg whites or eggs with this liquid and there are some astonishing results. For me I have had wonderful success with egg free mayonnaise, which is tasty and certainly not in the least inferior to the egg version. I make it with a stick blender. 3 tbspns of aquafaba is the equivalent to an egg in this recipe.
3 tbspns aquafaba
1/2 tspn dry mustard powder
1/2 tspn salt
1 - 2 tbspns lemon juice or apple cider vinegar
1/4 cup olive oil
3/4 cup neutral oil. I used rice bran oil
1 tspn seeded mustard - optional and stirred in at the end
In the stick blender container mix the aquafaba, mustard, salt and lemon juice or vinegar til mixed and a little frothy.
Mix your two oils into a small jug and with the blender on slowly drizzle the oil in until you get a mayonnaise consistency. Stir in the additional and optional mustard seeds and enjoy.
I have also had success by adding a clove of garlic with the aquafaba, salt, vinegar, mustard and blending and then adding the oil all at once on the top of the immersed blender stick which you then slowly and steadily pull up for pretty much instant mayo without the drizzling. I tried without the garlic but it didn't work so must be something to do with the garlic. Of course with the added raw garlic I don't think it would keep more than a couple of days.
My Bread Mix
I have also started adding a little aquafaba to my bread mix as an experiment and it did make lovely light pizza bases. This recipe makes 3 large pizza bases.
500g bread flour
2 tspns yeast(for an approx one hour rise) see note at end of recipe for other options
1 tspn salt
1 tspn sugar
340 ml's warm water (360 if not using aquafaba)
20 ml's aquafaba
2 - 3 tbspns olive oil
2 tspns vinegar (I use this as a natural bread improver it really seems to make a difference)
Add the flour, salt, yeast and sugar to your mixer, I use a thermomix
In a container mix all the wet ingredients and tip into the thermomix bowl
Set on knead for 7 minutes.
Remove and place in a covered container till well risen by at least double. Separate dough into three and roll into balls for pizza's and place onto a floured board or bench. Let rest for a few minutes and then roll our your first base to a rough circle then either slap it between your hands or gently stretch around the edges till you can press it into your lightly oiled pizza tray. Spread with sauce or pesto or olive oil and set aside while you prepare the remaining two bases.
Onto your bases place a mix of mozzarella and other cheeses of your preference then top with your toppings. Leave for 15 mins and then cook in a hot oven. We have an outdoor wood fired pizza oven and they cook in around 2 minutes or under. We slide the pizza from the tray right at the end to crisp up the bottom a bit more. A pizza stone in a very hot home oven would give similar results in a slower time. Top with salad leaves, fresh herbs or whatever you fancy. A nice dollop of sour cream or guacamole in the Centre is nice too.
For slower dough rises I have found the following (but take into consideration weather and room temperatures)
1 tspn yeast around 1 1/2 - 2 hours
1/2 tspn yeast around 4 hours
1/3 tspn yeast around 6 hours
I find it handy to have the dough rise on my terms instead of being tied to a particular time frame :)