@mariaubergine let me know how it goes! 🤗

Anyone know where my saved/liked articles go? I can't find them

Hi @haileysmith They’ve been removed temporarily in lieu of collections but our team will be restoring it in a future update! 😊

Mmmh mouth watering my kidz will love this

No Agar Agar need it? 🤩Hope it works for me, every time I try to cook something with acquafaba it’s just a disaster cuz I never know how much time I need to whip it 😑

@lacatface no need for agar agar in this! 😊 I know right, whipping by hand takes longer, sometimes I just go around the house asking my family to take turns 😅

Do you have leftover water/brine (also known as aquafaba) from your can of chickpeas? Perfect! Use it to create this delightfully soft chocolate mousse!

![Vegan aquafaba mousse](https://res.cloudinary.com/abillionveg/image/upload/c_scale,w_700/v1594103532/sb1vtovlnu61p2r3nn4x.jpg)

Do you have leftover water/brine (also known as aquafaba) from your can of chickpeas? Perfect! Use it to create this delightfully soft chocolate mousse!

#### Makes: 2 servings
#### Active time: 30 mins
#### Refrigeration time: 6 hours 

#### *Ingredients*
- 5g (1 tsp) brown sugar
- 60g (1/2 cup) aquafaba, cold from the fridge
- 40g (1/8 cup) dark chocolate (at least 70%)
- 30g (1/4 cup) plant-based mylk of choice at room temperature

#### *Directions*

1. Place the brown sugar and the aquafaba into a mixing bowl and whip them together till it becomes foamy with stiff peaks (may take awhile with hand).

2. Melt the chocolate using the microwave or in a bowl over a saucepan with boiling water. Stir the pieces until they melt and reach pourable consistency.

3. Add a third of your whipped aquafaba into the bowl of melted chocolate while it's warm. Whisk it into a sauce consistency.

4. Add the plant-based mylk and whisk again to thin the sauce down.

5. Add another third of the whipped aquafaba. Gently fold them together.

6. Add the last portion of whipped aquafaba to finish up. 

7. Pour into serving glasses and refrigerate for 6 hours or overnight for better results. Enjoy!

![Vegan aquafaba mousse](https://res.cloudinary.com/abillionveg/image/upload/c_scale,w_700/v1594093189/shsdjbzqxlizr0jo4wze.jpg)

![Vegan aquafaba mousse](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/sb1vtovlnu61p2r3nn4x/1594103532.jpg/w=700)

Do you have leftover water/brine (also known as aquafaba) from your can of chickpeas? Perfect! Use it to create this delightfully soft chocolate mousse!

#### Makes: 2 servings
#### Active time: 30 mins
#### Refrigeration time: 6 hours 

#### *Ingredients*
- 5g (1 tsp) brown sugar
- 60g (1/2 cup) aquafaba, cold from the fridge
- 40g (1/8 cup) dark chocolate (at least 70%)
- 30g (1/4 cup) plant-based mylk of choice at room temperature

#### *Directions*

1. Place the brown sugar and the aquafaba into a mixing bowl and whip them together till it becomes foamy with stiff peaks (may take awhile with hand).

2. Melt the chocolate using the microwave or in a bowl over a saucepan with boiling water. Stir the pieces until they melt and reach pourable consistency.

3. Add a third of your whipped aquafaba into the bowl of melted chocolate while it's warm. Whisk it into a sauce consistency.

4. Add the plant-based mylk and whisk again to thin the sauce down.

5. Add another third of the whipped aquafaba. Gently fold them together.

6. Add the last portion of whipped aquafaba to finish up. 

7. Pour into serving glasses and refrigerate for 6 hours or overnight for better results. Enjoy!

![Vegan aquafaba mousse](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/shsdjbzqxlizr0jo4wze/1594093189.jpg/w=700)

Vegan Aquafaba Chocolate Mousse Recipe

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Omg whoa!!!! Cook for me next time 👩‍🍳

@elliott96 more reasons to have oyster mushrooms!

Mmmmmm let’s make these next weekend 😍😍

Craving a crunchy, savory treat? This vegan buttermilk chicken could be just the thing to satisfy your cravings! 

![Vegan Buttermilk Fried Chicken](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/rx6ydug9abwgbplonyt9/1588231855.jpg/w=700)

#### My boyfriend loves fried chicken and I love a good snack. So, I thought it would be fun to cook together in between watching our movies on a weekend. We nailed the crunch and the flavor was reminiscent of the buttermilk chicken I used to have, all thanks to cashew yoghurt and cashew milk! 

- Serving: 1-2 
- Preparation time: 3 hours 20 min
- Cooking time: 10-15 min

### **Ingredients**

#### *The Marinade*
- 100ml of Cashew Yoghurt (I used [Nush](https://www.abillionveg.com/reviews/5e380b06debb6500200a4018))
- 200ml Cashew Milk (I used [Rude Health](https://www.abillionveg.com/reviews/5e40d07ab1f86200204ee5e8))
- 1.5 tbsp of Lemon Juice
- 1 tsp of Salt

#### *The Batter*
- 150g of Plain Flour
- 1/4 tsp Black Pepper
- 1/2 tsp Cayenne Powder
- 1/2 tsp Paprika
- 1/2 tsp of Garlic Powder

#### *The “Chicken”*
- 400-500g Oyster Mushrooms, or 4 medium to large pieces of King Oyster Mushrooms
- Vegetable Oil (or your choice for frying)


![Vegan Fried Chicken](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/chwcix5nbzrfmcxcoth5/1588231863.jpg/w=700)

### **Method**
#### 1. Assemble marinade into a bowl, whisk well and place in the fridge to chill for 5-10 mins.

#### 2. Cut the King Oyster Mushrooms into four strips from the bottom. Ensure that they're cut into considerable pieces for the seasoning to stick well to your "chicken".

#### 3. Place the Oyster Mushrooms/King Oyster Mushrooms in a bowl with the buttermilk marinade. Ensure that the mushrooms are well-marinated.

#### 4. Cover and refrigerate for 3 hours for the mushrooms to soak in the marinade. In the meantime, assemble the batter. This is also a perfect time to prepare another dish or just watch a movie!

#### 5. After 3 hours, place each mushroom in the batter and toss well until it’s well coated.

#### 6. Heat up a deep pan with vegetable oil-filled halfway on low heat. When the oil starts bubbling, transfer mushroom pieces a few at a time to fry.

#### 7. When frying, use tongs to flip periodically, ensure it's fried to golden brown and/or until the pieces float.

#### 8. Remove from oil and put it over a cooling rack over a tray to remove any excess oil.

#### 9. Pair it with your favorite condiments like [Follow Your Heart’s Veganaise](https://www.abillionveg.com/products/5d31cbc140e1b3000496094d)!



Vegan Buttermilk Fried Chicken Recipe

Thanks for the recipe! Been needing to find more way to incorporate legumes to my diet!

Omg this looks amazing. Chickpeas are so tasty @patwaririshab

Made these today however I think the prep time of 10 minutes needs adjusting. Took me about 25 minutes to peel the chickpeas, not sure if there’s a quicker method? Also baked as per instructions and they weren’t ‘extra crunchy’ which was a little disappointing. Tasted good though!

Easiest way to peel them is to grab a hand full and gently rub them in your hands the skins just fall off then just pick them out easy takes me. About 5 mins

@camthenutz what a lifehack! Thanks for sharing 😊

@elliot1991 Hi! Thanks for trying the recipe and letting us know! 😊 We have updated the prep time to 25 mins.

@simhazel sorry don't pick them out put them on your baking tray then when there done you can just pick the chic peas out and avoid the skin but I have found that if I leave the skin on thay are more crispy becos the skin it self turns crispy

Healthy snacks don't have to be boring! Check out the tip to make your chickpeas extra crispy.

![crispy chickpeas](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/q0ewhvnnpktjxdnhyjsf/1596683164.jpg/w=700)
#### It's snack time!

#### Try this simple protein-packed roasted chickpeas. It's super simple and will leave you craving more!
#### [Click here to view the video of this recipe on our YouTube channel](https://youtu.be/gw695LzurIA).


#### Makes: 2 servings
#### Cooking time: 10 mins
#### Prep time: 25 mins

#### *Ingredients*
- A can of Chickpeas, drained, rinsed and peeled
- 1 tbsp of Coconut Oil
- Salt
- Pepper
- Cumin
- Paprika
- Other condiments that you like

#### *Directions*
1. Drain the can of chickpeas (save the aquafaba for other recipes)
2. Dry with a clean kitchen towel
3. Peel the skins off, the pain will be worth it, it makes it extra crunchy!
4. Add 1 tbsp of Coconut Oil (for higher smoke points), ½ tsp Salt, Pepper, Cumin and Paprika to the bowl of chickpeas
5. Spread the chickpeas on a baking sheet, roast for 10 mins
- Optional: Shake the pan halfway through so it won't stick
6. Turn the oven off, open the door a few inches to let it cool.
7. Once cooled, they are now ready to serve as a snack or side


Extra Crunchy Roasted Chickpeas

i LOVE chocolate raspberry! can't believe this one is no-bake too! 😍

Yuuuummmmm!!! I love avocado mousse creations!

Miren chic@s tambien tenemos una seccion de articulos, donde encontraran recetas y reportajes muy interesantes! Miren lo que es esta receta <3 @marvegan @nogenderehere @plantbasedagus @recorridovegano @recettasveganas  @loraroche @rociovioleta  @borealiz @nokiaexpress @lucrequi @belenmromn @camisanpedro @ornedemarco @copeveg @tofuyseitan @helen123 @ailich @candefuentes @juanabermejo @solguzman @julir0th @eriika

Wow!!! Questa ricetta sembra eccellente!!😻

Looks amazing!! I'm definitely going to try this out!!

Drizzle it up and stick it in the freezer - chocolate raspberry avocado indulgence was never so easy!

![Raw Chocolate Raspberry Avocado Cake](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/rjta3i3kwmd0ncdxerxv/1554168282.jpg/w=700)

#### Chocolate, raspberries and avocado? Sounds like a match made in heaven to me. I have a thing for raw desserts, especially ones with raspberry and chocolate. This recipe was inspired by a trip to a soul food vegan spot in Los Angeles. I was so impressed with their vegan cake that I tried to re-create what I thought it was that I ate there. All I remember was chocolate, raspberries and some form of nuts. I did my best to recreate the magic I experienced that day and I must say, i think I delivered this one right out of the ball park. Enjoy this no bake treat below!

### Raw Chocolate Raspberry Avocado Cake
##### Servings: **2-4**
##### Active time: **2 hours**

**Crust Ingredients:**
- 1 cup hazelnuts 
- 1/2 cup walnuts
- 10 medjool dates
- 1 tbs raw cacao or cocoa powder 
- 1/4 tsp pink sea salt

**Chocolate Mousse:**
- 4 small to medium sized avocados
- 1/2 cup raw cacao or cocoa powder
- 1/2 cup agave or maple syrup
- 1/3 cup almond milk
- 1 tbsp vanilla extract
- pinch of pink salt

**Raspberry Drizzle:**
- 1 cup raspberries
- 1 tsp lemon juice
- 1 tbsp unrefined coconut oil
- 1 tsp vanilla extract
- 1 tbsp maple syrup or agave

**Directions:**
##### 1. In a food processor add all the crust ingredients and blend. Make sure to pit the medjool dates first.
##### 2. Once it’s mixed well, it will start to form a thick consistency.
##### 3. Use parchment paper on top of a spring form pan. This pan is very important as it's much easier to work with.
##### 4. Press firmly down until the entire surface is covered and your crust is set, now place this into the freezer while you finish the rest.
##### 5. Add all the mousse ingredients into a blender and blend until silky smooth. If you find it too thick, slowly add more almond milk until reaching the preferred texture.
##### 6. After 30 minutes remove your crust and pour in your chocolate mousse filling, then put back into the freezer for one hour.
##### 7. Over a sauce pan on low heat, mix your raspberry drizzle ingredients all together. This will not take long. 
##### 8. After around the first 30 minutes that your cake has been in the freezer remove it, and paint your sauce all over the top of your cake like a piece of art. There’s no right or wrong way to do it. Also if you like, you can add any extra nuts you might have as toppings, just make sure to crush them first.
##### 9. Now place the entire thing back into the freezer for the remaining half hour and check it, you should be good to go by then! Enjoy.

Vegan Aquafaba Chocolate Mousse Recipe

Makes: 2 servings

Active time: 30 mins

Refrigeration time: 6 hours

Ingredients

Directions

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