/oss/taxonomy/term/3478/all en /oss/article/nutrition-you-asked/what-aquafaba <p><a href="https://en.wikipedia.org/wiki/Aquafaba">Aquafaba</a> (literally the amalgamation of the Latin words for water and bean) is the liquid that remains after boiling legumes. In 2014 a French musician <a href="http://www.revolutionvegetale.com/non-classe/meringue-de-chaville/">discovered</a> this liquid’s ability to create a foam similar to egg whites, and started a vegan revolution of sorts.</p> Thu, 01 Nov 2018 16:41:13 +0000 Ada McVean B.Sc. 7425 at /oss