("Dio e Zingaro" by La Municipale Balcanica)
- Hi, I'm Jerry James Stone,
and in today's video I'm gonna show you how to make
a delicious, vegan, salad dressing.
It's this creamy pesto salad dressing.
But not only is it vegan, not only is it tasty,
and not only is it healthy,
but it actually helps fight food waste too.
We're gonna use the aquafaba,
the liquid that's left over from a can of chickpeas.
Let me show you how.
("Dio e Zingaro" by La Municipale Balcanica)
Okay, so the first thing that we're gonna do
is we're gonna open up our can of chickpeas.
Now it's really important because we're gonna use the liquid
that's in this can of chickpeas
to make our creamy pesto dressing.
Shake the heck out of it,
because we wanna make sure that everything in there,
the starches, the proteins, are fully mixed in
before we actually measure out the liquid in this can.
Which by the way is called aquafaba.
It just means water bean.
And we're gonna use that to make our creamy dressing.
'Kay, so open up the can.
(moderate tempo music) (can clicking.
And now we're gonna pour the can out,
capturing the chickpeas, but reserving the liquid.
And then we're gonna use that liquid
to make a really great dressing.
Okay, so now we have our aquafaba,
which we're gonna whip up and make it
really just nice and creamy and foamy
so we can actually turn that into the creamy pesto dressing.
Before I do that I wanna talk a little bit about
what to do with the remaining aquafaba.
Like I said, this is a great way to fight food waste,
it's a great egg replacer.
So the remaining aquafaba,
you can take that and freeze that in ice cube trays
and then once it's frozen, pop those out, put 'em in a bag,
and you can use it anytime you need.
Really, really great egg replacer.
You wanna use three tablespoons for a full egg.
It's wonderful for meringues,
many, many different things, mayo.
Anything you wanna make vegan and tasty, it's wonderful for.
So I'm gonna go ahead and start whipping up the aquafaba,
but before I do that, I'm gonna add
just a little bit of cream of tartar.
Cream of tartar is really important
because what it does
is the acidity unfurls the proteins that are in the aquafaba
and as you whip it up it allows air and water to get trapped
and really holds that structure.
Just start off slowly.
(slow whirring)
(fast whirring)
You might not believe this,
but you can really use this stuff to make almost anything,
from Baked Alaska to marshmallows.
Anything that you really want to veganize,
that requires that structure,
it's really, really useful for that.
You can see how easily it whips up, right?
Now that it's nice and foamy
and it really has nice viscosity to it,
I'm gonna start working in the other ingredients
for the salad dressing.
I start off with a little bit of salt.
(whirring)
Some minced garlic.
A little bit of lemon juice.
And now we're gonna slowly add in our oil.
So this is really important to do slow,
because if you do it too fast
you could lose all of the structure that you built up.
Slowly work in that oil.
And now, what's pesto without some basil?
So we're gonna add that in next.
(very slow whirring) Just slowly work that in.
(very rapid whirring)
Now it's a little on the stiff side, but that's okay.
Heh, that's what she said.
It's all right, because it's gonna settle just a little bit.
I can just taste it.
(lips smacking) Oh, yeah!
So good!
Tangy, creamy, that basil and garlic, a little bit of lemon,
it's very, very, nice.
So, super tasty, delicious salad dressing.
Just gonna top it on my salad here.
And then just toss it all together.
So, if you like to cook like I do,
I release new videos every single week,
so just go ahead and hit that subscribe button.
Also, if there's something that you wanna see,
you know what, hey, drop a comment!
I'm always looking for inspiration, all the time.
And if you like this video,
why not give me a like, give me a thumbs-up?
Show me that you care.
Okay, this salad is getting there.
It's getting nice and tossed.
Heh-heh, that's what she said.
And I'm gonna be eating this thing for dinner.
Super delicious.
I love that it's vegan,
but it's super tangy and full of flavor and nice and creamy.
I think you're gonna like it as much as I do.
Okay, anyway subscribe, drop a comment,
throw me a thumbs-up.
Whatever, it's all good!
I'll see you guys next time.
Oh, this is so good, yeah, bye!
(moves into fast tempo music)