Do you know about aquafaba? You should. It is a versatile vegan substitute for eggs and egg whites. Since Dr. Fuhrman advises to keep animal products to a minimum, it is nice to make use of this replacement.
Aquafaba (Latin for water bean) is the meringue-like substance you get when you whip the thick liquid that comes in cans of beans or from cooking dried beans in water. Yes, the stuff that you usually discard when making fresh beans or rinse away when you open a can of beans is actually useful.
No one is exactly sure why whipping the cooking water of beans yields an egg-white consistency, but one thought is the proteins and starches in the bean liquid mimic some of the proteins found in eggs. The starch may help slow the collapse of the foam….