LCBO Food & Drink Early Summer 2018

TREND SPOTTING BY ERIC VELLEND  •  PHOTOGRAPHY BY VINCE NOGUCHI

WHAT’S ON OUR RADAR FROM THE WORLD OF FOOD AND DRINK.

The next time you cook off a batch of chickpeas, don’t throw out the cooking water! Called “aquafaba,” this complex, slightly viscous liquid has many fabulous uses. Aquafaba’s ability to hold foam when whipped has made it the darling of the vegan kitchen, where it’s used as an egg white substitute in everything from meringues to frostings, even mayonnaise. One of the simplest applications is in cocktails, where it masterfully mimics an egg white with a handsome lid of foam and a smooth, creamy texture. Experience aquafaba’s magic in our Vegan Clover Club (recipe on page 126). AQUA- FABULOUS

You don’t need dietary restrictions to enjoy vegan or gluten-free substitutes. From alternative products to clever hacks, they offer new flavours and healthier options for everyone.

FOOD & DRI NK EARLY SUMMER 2018 21