Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
You know how there is liquid in a can of beans? I bet like me, you typically just dump that down the sink to drain the beans before adding them to a recipe.
Well what if I told you that the liquid has magical properties? It contains proteins from the beans that are bound with the water so it can form a whipped mixture when beaten, just like egg whites or whipped cream. The technical food term for bean water is Aquafaba.
It does have a slight flavor and color of whatever bean it came with so it is best to use a neutral bean like garbanzo beans. It also helps to add flavorings like sugar and vanilla by following the recipe below.
So next time you drain a can of beans, keep that liquid. You'll have a delicious dessert topping that is cheaper and healthier than egg whites and whipped cream.
Ingredients
- liquid from one 14 oz can of garbanzo beans (about 5-6 oz or 2/3-3/4 cup)
- 1/2 teaspoon cream of tartar
- 1/2 cup powdered sugar or superfine sugar
- 1 teaspoon vanilla
Directions
- Add the bean water to the mixing bowl of your stand mixer.
- Sprinkle the cream of tartar on top.
- Beat with the whisk attachment for 5-6 minutes until it creates stiff peaks.
- With the mixer still on high, add the vanilla and then the sugar a spoonful at a time until fully incorporated.
- Beat another 2-3 minutes including the time needed to add the sugar (so 7-9 minutes total).
- You should be left with the most perfect bowl of fluffy goodness ready to be used as you would traditional whipped cream.
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