Well, we're still in the infancy of a new year, and I imagine many of you out there have made new year’s resolutions around fitness and diet.

You’re not alone! 21% of Americans admitted to making resolutions about losing weight and eating more healthy. The problem is, the vast majority of people who make resolutions abandon them within 6 weeks, and then it’s back to fast food and take-out.

What’s the solution? Moderation, my friends.

There are many movements afoot that include a more flexible diet. For example, instead of giving up meat entirely, some folks are instead choosing to be vegan or vegetarian prior to 4 pm, but than allowing themselves to eat meat for dinner. Instead of completely cutting out alcohol for a month, some are choosing to only imbibe on the weekends, or only out in social situations, but not at home.

It’s hard to stick to a diet that cuts out entire food groups. We all know sugar and processed foods aren’t good for us, but if you eat a mainly healthy diet, the odd treat feels like just that—something special, that you will savor and enjoy all the more.

I eat a primarily vegetarian diet, though I do enjoy sustainably-sourced seafood up on occasion. One of the things I enjoy the most about this kind of diet is how it forces me to be creative and think outside the box. It’s always my goal to create food that tastes great first, but has the added bonus of being relatively healthy.

I’m most excited about a new ingredient that has just entered into the vegan community over the last few years called Aquafaba. A vegan egg white substitute, it has opened up a world of possibilities to those with egg allergies or those who practice veganism. For the first time, certain foods that were previously off-limits are now available for those folks. And just because you practice a certain kind of diet or have an allergy, doesn’t mean you shouldn’t also be able to enjoy treats in moderation, too, right?

What is Aquafaba?

Okay. Stick with me for a minute here, because it’s about to get weird.

You’ve probably done this a million times; you open up a can of chickpeas to make hummus or to put into a stew. You open up the can, drain off the water the chickpeas come in, and throw it down the drain. Right? Everyone does.

Well, stop.

That water, this chickpea brine, acts exactly like egg whites. It binds. You can whip it up into the most gorgeous meringue, which can be eaten on its own (with no fear of salmonella), or folded into your baked goods to make them fluffy and light.

Additionally, it’s basically fat-free, and it’s quite neutral, so it takes on the flavor of whatever you put it with.

Yeah, yeah, I know. I can hear you now. “Will my lemon meringue pie taste like beans?” Nope. The amount that you use is so slight, and in addition, any beany flavor is masked by additions like vanilla.

Still don’t believe me?

Try making it into some…

Chocolate Mousse—or, in honor of my buddy Dai—Chocolate Moose!

It's Vegan, gluten-free, nut-free, soy-free, and most importantly guilt-free!

This recipe is quite low in fat. A traditional chocolate mousse would be made with whipping cream (about 30% fat), egg yolks (nearly 60% fat) and chocolate. This recipe pares down the fat content considerably. The only fat here comes from dark chocolate, making this a much lighter version of your favorite dessert. In addition, it’s completely vegan—not that you’d be able to tell. I dare you to serve it at your next dinner party. Guaranteed your guests will have no idea.

All the love, none of the guilt. Happy New Year, folks.

Print Chocolate Moose (vegan, gluten-free, nut-free, soy-free) Prep Time 15 mins Cook Time 1 hr Total Time 1 hr 15 mins This recipe is quite low in fat. A traditional chocolate mousse would be made with whipping cream (about 30% fat), egg yolks (nearly 60% fat) and chocolate. This recipe pares down the fat content considerably. The only fat here comes from dark chocolate, making this a much lighter version of your favorite dessert. In addition, it’s completely vegan—not that you’d be able to tell. I dare you to serve it at your next dinner party. Guaranteed your guests will have no idea. Course: Dessert Cuisine: Vegan, Vegetarian Servings : 4 Author : Rebecca Coleman Ingredients 2/3 cup Aquafaba 150mL

1/4 cup Granulated Sugar 60mL

1/4 tsp Cream of Tartar 1mL

1/2 cup Good Quality Bittersweet (dark) chocolate (I suggest Camino) 125mL

1 tbsp Grated Chocolate optional

1 tbsp Coconut Flakes optional Instructions In a mixer bowl, place aquafaba, sugar and cream of tartar. Attach the wire whip and mixer bowl to the mixer. Set speed to low and beat for 2 minutes. Turn the speed up to medium and beat for 2 minutes. Turn the speed up to as high as it will go, and beat until fluffy and peaks form, about an additional 4-6 minutes. Meanwhile, in a medium saucepan, boil 1 to 2 inches (2.5 to 5 cm) water. Place the chocolate in a metal or glass bowl and put it over top of the saucepan, ensuring it doesn’t touch the water. Immediately reduce heat to low. Melt chocolate until smooth. Remove from heat and let cool slightly. Remove the bowl from stand mixer and add chocolate. Carefully fold the melted chocolate into the aquafaba. Pour into individual ramekins or glasses and refrigerate until solid, at least 30 to 60 minutes, or overnight. Garnish with grated chocolate curls or coconut flakes, if desired. Recipe Notes Special equipment: Stand mixer fitted with wire whip attachment or a hand mixer & 3 to 4 ramekins, glass bowls, or wine/martini glasses, at least 1 cup (250 mL) each. You can learn more about Camino Bitter Sweet chocolate here. This recipe and others like it are included in Rebecca's new cookbook, Aquafabulous, 100+ Egg-free, Vegan Recipes Using Aquafaba.

Want more of these great Aquafaba recipes?

If you’re interested in trying out more recipes using this cool new ingredient, look for my new cookbook, Aquafabulous, 100+ Egg-free, Vegan Recipes Using Aquafaba, to be published in March.

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Author Bio: Rebecca Coleman

Rebecca Coleman is a Social Media, Food & Travel Blogger, and a caffeine-fueled shenanigan-seeker. Mom to Michael, the world's greatest teenager, and a food critic in training. When she's not experimenting in the kitchen, you'll find her riding her bike on the Seawall, or taking photos. Her cookbook, Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water) will be published by Robert Rose in the spring of 2017. Be sure to also connect with her on her main website: www.CookingByLaptop.com

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