Chives, the quintessential herb of spring. The first to grow back after winter’s slumber, these fresh hollow blades are full of onion flavor and are a great compliment to savory baked goods. This delicious cornbread is made with aquafaba, an egg substitute derived from cooking chickpeas. See my earlier blog post here for how to…
Tag: aquafaba
The Versatile Palouse Chickpea–Aquafaba!
Our larger family farm here on the Palouse is one among many family farms that grows heaps of chickpeas every year. This brain shaped legume, also called a garbanzo (Spanish for chickpea), is such a versatile bean. It’s the main ingredient in hummus, it’s delicious as a cooked bean in salads or soups. But did…