You know how tinned kidney beans and chickpeas are always in a slightly goopy liquid, not just plain water? Well that's aquafaba. (Yes, there really is a word for everything no matter how obscure). Most of us either drain this liquid off and discard it, or tip it along with the pulses into whatever we're cooking, but you could do more with it.
This stuff can be whipped up like egg whites and used in meringues, mouses and artsy blobs of foam in pricey restaurants. If you regularly cook for someone who doesn't eat eggs then it might be worth giving it a go. I was fairly sure I wouldn't bother until I found these recipe suggestions and I'm now quite tempted.
Had you heard of aquafaba? Ever eaten it?