{"id":6614,"date":"2015-06-26T11:25:06","date_gmt":"2015-06-26T16:25:06","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=6614"},"modified":"2015-06-26T11:55:10","modified_gmt":"2015-06-26T16:55:10","slug":"mayonesa-vegana","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/mayonesa-vegana\/","title":{"rendered":"Mayonesa Vegana"},"content":{"rendered":"<p>Ya les contamos de nuestra experiencia con\u00a0el merengue vegano. Ahora vamos con una mayonesa vegana con el mismo ingrediente base: el agua de los garbanzos en conserva, si\u00faticamente llamada <em>aquafaba<\/em>.<!--more--><\/p>\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=\"size-full wp-image-6577\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/06\/base.jpg?resize=960%2C600&#038;ssl=1\" alt=\"Comenzamos donde mismo: un tarro de garbanzos en conserva.\" 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\">Comenzamos donde mismo: un tarro de garbanzos en conserva.<\/figcaption><\/figure>\n<p>[wp_ad_camp_1]<\/p>\n<p>La receta est\u00e1 <a href=\"http:\/\/food52.com\/blog\/13335-adventures-in-aquafaba-making-vegan-chocolate-mousse-mayonnaise-marshmallow-fluff\" target=\"_blank\">adaptada de aqu\u00ed<\/a>, y es como sigue:<\/p>\n<ul>\n<li>4 cucharadas del agua de los garbanzos.<\/li>\n<li>1 cucharada de vinagre blanco<\/li>\n<li>1\/2 cucharadita de mostaza<\/li>\n<li>1\/2 cucharadita de sal<\/li>\n<li>Aproximadamente 1 taza de aceite<\/li>\n<\/ul>\n<p>El procedimiento es el de cualquier mayonesa. Se bate todo menos el aceite para incorporar, y luego se a\u00f1ade el aceite en un chorro muy fino mientras se sigue batiendo muy r\u00e1pido.<\/p>\n<p>El resultado fue este:<\/p>\n<figure id=\"attachment_6616\" aria-describedby=\"caption-attachment-6616\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"6616\" data-permalink=\"https:\/\/le-fort.org\/cocina\/mayonesa-vegana\/mayonesa-vegana\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/mayonesa-vegana.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=\"mayonesa-vegana\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;As\u00ed qued\u00f3 nuestra mayonesa vegana con aquafaba&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/mayonesa-vegana.jpg?fit=960%2C600&amp;ssl=1\" class=\"size-full wp-image-6616\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/06\/mayonesa-vegana.jpg?resize=960%2C600&#038;ssl=1\" alt=\"As\u00ed qued\u00f3 nuestra mayonesa vegana con aquafaba\" width=\"960\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/mayonesa-vegana.jpg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/mayonesa-vegana.jpg?resize=600%2C375&amp;ssl=1 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><figcaption id=\"caption-attachment-6616\" class=\"wp-caption-text\">As\u00ed qued\u00f3 nuestra mayonesa vegana con aquafaba<\/figcaption><\/figure>\n<h2>Cat\u00e1strofe y recuperaci\u00f3n<\/h2>\n<p>Un tema aparentemente delicado es la estabilidad de la emulsi\u00f3n. Se nos cort\u00f3 a medio camino, y la restauramos con una cucharada extra de agua de garbanzos y le fuimos a\u00f1adiendo la mezcla cortada de a cucharadas. Reemulsion\u00f3 sin problemas. 24 horas despu\u00e9s, sigue estable en el refrigerador.<\/p>\n<p>En resumen, es casi m\u00e1gico, pero preferimos la mayonesa de verdad. Ahora, si eres vegana o vegano, es la dosis.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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<\/p>\n","protected":false},"author":1,"featured_media":6615,"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":[344,213,60,55],"class_list":["post-6614","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-aquafaba","tag-garbanzos","tag-mayonesa","tag-vegano","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/mayonesa-vegana-hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-1IG","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":248,"url":"https:\/\/le-fort.org\/cocina\/mayonesa-vegana-2\/","url_meta":{"origin":6614,"position":0},"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":6571,"url":"https:\/\/le-fort.org\/cocina\/merengue-vegano\/","url_meta":{"origin":6614,"position":1},"title":"Merengue Vegano","author":"Le-Fort.org","date":"18 de Junio, 2015","format":false,"excerpt":"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. Googleando ya no recordamos qu\u00e9, nos encontramos con este descubrimiento de que se puede\u2026","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\/merengue-vegano-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\/merengue-vegano-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/merengue-vegano-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\/merengue-vegano-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/06\/merengue-vegano-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":6614,"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. Nos la contaron como sustituto de la nutella, pero no es as\u00ed.","rel":"","context":"En &quot;Chocolate&quot;","block_context":{"text":"Chocolate","link":"https:\/\/le-fort.org\/cocina\/categoria\/chocolate\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/07\/pasta-chocolate-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\/07\/pasta-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/07\/pasta-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/07\/pasta-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/07\/pasta-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5318,"url":"https:\/\/le-fort.org\/cocina\/hummus-con-mantequilla-de-mani\/","url_meta":{"origin":6614,"position":3},"title":"Hummus con Mantequilla de Man\u00ed","author":"Le-Fort.org","date":"26 de Febrero, 2014","format":false,"excerpt":"Receta de hummus de garbanzo con mantequilla de man\u00ed en vez de Tahini. Es excelente y se prepara muy r\u00e1pidamente.","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\/2014\/02\/hummus-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\/2014\/02\/hummus-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/hummus-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/hummus-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/hummus-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5403,"url":"https:\/\/le-fort.org\/cocina\/queque-vegano-de-chocolate-y-platano\/","url_meta":{"origin":6614,"position":4},"title":"Queque Vegano de Chocolate y Pl\u00e1tano","author":"Le-Fort.org","date":"16 de Abril, 2014","format":false,"excerpt":"Receta de queque vegano de chocolate con pl\u00e1tano. Lo curioso es que tiene un poco de vinagre, pero queda excelente.","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\/2014\/04\/queque-vegano-platano-chocolate-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\/2014\/04\/queque-vegano-platano-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/04\/queque-vegano-platano-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/04\/queque-vegano-platano-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/04\/queque-vegano-platano-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1555,"url":"https:\/\/le-fort.org\/cocina\/receta-de-falafel\/","url_meta":{"origin":6614,"position":5},"title":"Receta de Falafel","author":"Le-Fort.org","date":"13 de Octubre, 2011","format":false,"excerpt":"Receta de falafel, alb\u00f3ndigas levantinas de legumbres, usualmente garbanzos. Son fritas, y se comen en sandwich o al plato.","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/10\/falafel080922.jpg?fit=400%2C300&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/6614","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=6614"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/6614\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/6615"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=6614"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=6614"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=6614"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}