{"id":6571,"date":"2015-06-18T14:38:38","date_gmt":"2015-06-18T19:38:38","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=6571"},"modified":"2016-10-05T22:32:01","modified_gmt":"2016-10-06T03:32:01","slug":"merengue-vegano","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/merengue-vegano\/","title":{"rendered":"Merengue Vegano"},"content":{"rendered":"<p>El merengue vegano ha sido algo de dif\u00edcil obtenci\u00f3n hasta hace poco, en que se descubri\u00f3 que el agua de cocci\u00f3n de los\u00a0garbanzos se comporta en forma muy similar a la clara de huevo.<\/p>\n<p>Estamos sorprendid\u00edsimos.<!--more--><\/p>\n<p>Googleando ya no recordamos qu\u00e9, nos encontramos con este descubrimiento de que se puede hacer merengue con el l\u00edquido de los garbanzos en conserva. La parte racional dice &#8220;claro: son prote\u00ednas&#8221; pero es algo que tuvimos que probar para convencernos. El resumen es que s\u00ed funciona.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8790\" data-permalink=\"https:\/\/le-fort.org\/cocina\/merengue-vegano\/aquafaba-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/aquafaba-1.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"aquafaba\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/aquafaba-1.jpg?fit=1200%2C675&amp;ssl=1\" class=\"aligncenter size-large wp-image-8790\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2015\/06\/aquafaba-1-1280x720.jpg?resize=1000%2C563\" alt=\"Merengue de aquafaba, agua de cocci\u00f3n de garbanzos\" width=\"1000\" height=\"563\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/aquafaba-1.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/aquafaba-1.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<p>Es incre\u00edble que algo tan simple funcione tan bien. Adem\u00e1s es muy f\u00e1cil de hacer.<\/p>\n<p>[wp_ad_camp_1]<\/p>\n<h2>Ingredientes<\/h2>\n<p>Se requiere:<\/p>\n<ul>\n<li>100 ml del l\u00edquido en que vienen los garbanzos en conserva (le dicen salmuera de garbanzo en algunas partes, pero no es salado. Otros le pusieron el nombre un poco m\u00e1s pretencioso de\u00a0<em>aquafaba<\/em>)<\/li>\n<li>100 grs. de az\u00facar<\/li>\n<li>Unas gotas de esencia de vainilla<\/li>\n<\/ul>\n<figure id=\"attachment_6573\" aria-describedby=\"caption-attachment-6573\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6573\" data-permalink=\"https:\/\/le-fort.org\/cocina\/merengue-vegano\/merengue-vegano\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/merengue-vegano.jpg?fit=960%2C600&amp;ssl=1\" data-orig-size=\"960,600\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"merengue-vegano\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Listos&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/merengue-vegano.jpg?fit=960%2C600&amp;ssl=1\" class=\"size-full wp-image-6573\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/06\/merengue-vegano.jpg?resize=960%2C600&#038;ssl=1\" alt=\"Merengues (o suspiros) veganos de garbanzo.\" width=\"960\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/merengue-vegano.jpg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/merengue-vegano.jpg?resize=600%2C375&amp;ssl=1 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><figcaption id=\"caption-attachment-6573\" class=\"wp-caption-text\">Merengues (o suspiros) veganos de garbanzo.<\/figcaption><\/figure>\n<p>La preparaci\u00f3n es muy simple.<\/p>\n<h2>Procedimiento<\/h2>\n<figure id=\"attachment_6577\" aria-describedby=\"caption-attachment-6577\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6577\" data-permalink=\"https:\/\/le-fort.org\/cocina\/merengue-vegano\/base\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/base.jpg?fit=960%2C600&amp;ssl=1\" data-orig-size=\"960,600\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"base\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Comenzamos donde mismo: un tarro de garbanzos en conserva.&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/base.jpg?fit=960%2C600&amp;ssl=1\" class=\"wp-image-6577 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/06\/base.jpg?resize=960%2C600&#038;ssl=1\" alt=\"base\" width=\"960\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/base.jpg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/base.jpg?resize=600%2C375&amp;ssl=1 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><figcaption id=\"caption-attachment-6577\" class=\"wp-caption-text\">Drenemos el l\u00edquido de los garbanzos. Este tarro nos dio 210 ml. de l\u00edquido.<\/figcaption><\/figure>\n<figure id=\"attachment_6576\" aria-describedby=\"caption-attachment-6576\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6576\" data-permalink=\"https:\/\/le-fort.org\/cocina\/merengue-vegano\/aquafaba\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/aquafaba.jpg?fit=960%2C600&amp;ssl=1\" data-orig-size=\"960,600\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"aquafaba\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/aquafaba.jpg?fit=960%2C600&amp;ssl=1\" class=\"wp-image-6576 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/06\/aquafaba.jpg?resize=960%2C600&#038;ssl=1\" alt=\"aquafaba\" width=\"960\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/aquafaba.jpg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/aquafaba.jpg?resize=600%2C375&amp;ssl=1 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><figcaption id=\"caption-attachment-6576\" class=\"wp-caption-text\">Utilicemos s\u00f3lo 100ml. Nosotros filtramos el l\u00edquido con un pa\u00f1o limpio.<\/figcaption><\/figure>\n<figure id=\"attachment_6575\" aria-describedby=\"caption-attachment-6575\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6575\" data-permalink=\"https:\/\/le-fort.org\/cocina\/merengue-vegano\/antes\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/antes.jpg?fit=960%2C600&amp;ssl=1\" data-orig-size=\"960,600\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"antes\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/antes.jpg?fit=960%2C600&amp;ssl=1\" class=\"wp-image-6575 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/06\/antes.jpg?resize=960%2C600&#038;ssl=1\" alt=\"antes\" width=\"960\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/antes.jpg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/antes.jpg?resize=600%2C375&amp;ssl=1 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><figcaption id=\"caption-attachment-6575\" class=\"wp-caption-text\">Lo ponemos en la batidora y batimos a velocidad alta.<\/figcaption><\/figure>\n<figure id=\"attachment_6578\" aria-describedby=\"caption-attachment-6578\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6578\" data-permalink=\"https:\/\/le-fort.org\/cocina\/merengue-vegano\/merengue-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/merengue1.jpg?fit=960%2C600&amp;ssl=1\" data-orig-size=\"960,600\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"merengue\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/merengue1.jpg?fit=960%2C600&amp;ssl=1\" class=\"wp-image-6578 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/06\/merengue1.jpg?resize=960%2C600&#038;ssl=1\" alt=\"merengue\" width=\"960\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/merengue1.jpg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/merengue1.jpg?resize=600%2C375&amp;ssl=1 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><figcaption id=\"caption-attachment-6578\" class=\"wp-caption-text\">Cuando tenemos &#8220;garbanzos a punto de nieve a\u00f1adimos el az\u00facar de a poco, la vainilla y batimos unos minutos m\u00e1s.<\/figcaption><\/figure>\n<figure id=\"attachment_6574\" aria-describedby=\"caption-attachment-6574\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6574\" data-permalink=\"https:\/\/le-fort.org\/cocina\/merengue-vegano\/al-horno-10\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/al-horno.jpg?fit=960%2C600&amp;ssl=1\" data-orig-size=\"960,600\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"al-horno\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/al-horno.jpg?fit=960%2C600&amp;ssl=1\" class=\"wp-image-6574 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/06\/al-horno.jpg?resize=960%2C600&#038;ssl=1\" alt=\"al-horno\" width=\"960\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/al-horno.jpg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/al-horno.jpg?resize=600%2C375&amp;ssl=1 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><figcaption id=\"caption-attachment-6574\" class=\"wp-caption-text\">Hacemos los merengues con una manga de pasteler\u00eda y horneamos por una hora a 120\u00baC<\/figcaption><\/figure>\n<figure id=\"attachment_6573\" aria-describedby=\"caption-attachment-6573\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6573\" data-permalink=\"https:\/\/le-fort.org\/cocina\/merengue-vegano\/merengue-vegano\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/merengue-vegano.jpg?fit=960%2C600&amp;ssl=1\" data-orig-size=\"960,600\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"merengue-vegano\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Listos&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/merengue-vegano.jpg?fit=960%2C600&amp;ssl=1\" class=\"size-full wp-image-6573\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/06\/merengue-vegano.jpg?resize=960%2C600&#038;ssl=1\" alt=\"Listos\" width=\"960\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/merengue-vegano.jpg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/merengue-vegano.jpg?resize=600%2C375&amp;ssl=1 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><figcaption id=\"caption-attachment-6573\" class=\"wp-caption-text\">Listos<\/figcaption><\/figure>\n<p><strong>Nota:<\/strong> Es importante no exceder los 120\u00b0C en el horno, porque a altas temperaturas el merengue se desarma.<\/p>\n<p>Estamos impresionad\u00edsimos de que haya resultado. Es l\u00f3gico por las prote\u00ednas, pero verlo no deja de ser m\u00e1gico.<\/p>\n<p>Ahora viene buescar aplicaciones como un pie de lim\u00f3n o marshmallows veganos, etc.<\/p>\n<p>Veamos con qu\u00e9 nos encontramos.<\/p>\n<p>Esta es nuestra entrada para el desaf\u00edo de junio del\u00a0<a href=\"http:\/\/buscadorderecetaschilenas.blogspot.com\/\" target=\"_blank\">BRBC<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El merengue vegano ha sido algo de dif\u00edcil obtenci\u00f3n hasta hace poco, en que se descubri\u00f3 que el agua de cocci\u00f3n de los\u00a0garbanzos se comporta en forma muy similar a la clara de huevo. Estamos sorprendid\u00edsimos.<\/p>\n","protected":false},"author":1,"featured_media":6572,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2],"tags":[344,213,337,55],"class_list":["post-6571","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-aquafaba","tag-garbanzos","tag-merengue","tag-vegano","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/merengue-vegano-hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-1HZ","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":6614,"url":"https:\/\/le-fort.org\/cocina\/mayonesa-vegana\/","url_meta":{"origin":6571,"position":0},"title":"Mayonesa Vegana","author":"Le-Fort.org","date":"26 de Junio, 2015","format":false,"excerpt":"Preparaci\u00f3n de mayonesa vegana con el agua de los garbanzos en conserva (aquafaba si te gusta el pseudolat\u00edn). Qued\u00f3 muy buena pero es una emulsi\u00f3n delicada","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/mayonesa-vegana-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/mayonesa-vegana-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/mayonesa-vegana-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/mayonesa-vegana-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/mayonesa-vegana-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":248,"url":"https:\/\/le-fort.org\/cocina\/mayonesa-vegana-2\/","url_meta":{"origin":6571,"position":1},"title":"Mayonesa Vegana","author":"Rod","date":"14 de Diciembre, 2020","format":false,"excerpt":"Mayonesa vegana de aquafaba","rel":"","context":"En &quot;F\u00edsico Qu\u00edmica Alimentaria&quot;","block_context":{"text":"F\u00edsico Qu\u00edmica Alimentaria","link":"https:\/\/le-fort.org\/cocina\/categoria\/fisico-quimica-alimentaria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/12\/mayonesa-vegana-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/12\/mayonesa-vegana-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/12\/mayonesa-vegana-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/12\/mayonesa-vegana-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/12\/mayonesa-vegana-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":6623,"url":"https:\/\/le-fort.org\/cocina\/pasta-de-chocolate\/","url_meta":{"origin":6571,"position":2},"title":"Pasta de Chocolate","author":"Le-Fort.org","date":"1 de Julio, 2015","format":false,"excerpt":"Pasta de chocolate preparada con garbanzos, que queda sorprendentemente buena. 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