Aquafaba

While this isn’t a specifically Baltic ingredient, it is used in vegan cooking as a substitute for egg and egg white, and it features in some of the vegan recipes I have developed for the book. Aquafaba is simply the cooking liquid from chickpeas, either home-cooked or tinned. Because there are concerns about some of the substances used to line tins, I recommend making your own aquafaba by soaking 70 g (2½ oz) dried chickpeas in 300 ml (10 fl oz) water overnight, then simmering them in that water until tender. (The cooked chickpeas will keep for a few days in the fridge or several months in the freezer, and can be used to make the wild garlic hummus or the salad.)