Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)

After a year of hard work, my cookbook has been published!

Aquafabulous!

Yup, my cookbook, Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba is now in bookstores! You can also order it from Amazon.ca or Amazon.com and Chapters-Indigo.

The book has 125 recipes featuring Aquafaba, and here’s a little taste:

Kale Caesar Salad with Roasted Chickpeas

Kale Caesar with Roasted Chickpeas

Photography:Tango Photography
Food styling: Éric Régimbald
Prop styling: Véronique Gagnon-Lalanne

 Coconut French Toast

Vegan Coconut French Toast

Photography:Tango Photography
Food styling: Éric Régimbald
Prop styling: Véronique Gagnon-Lalanne

Sushi Salad

Vegan sushi salad

Photography:Tango Photography
Food styling: Éric Régimbald
Prop styling: Véronique Gagnon-Lalanne

Banoffee Pie in a Jar

Banoffee Pie in a jar

Photography:Tango Photography
Food styling: Éric Régimbald
Prop styling: Véronique Gagnon-Lalanne

Vegan Macarons

Vegan Macarons

Photography:Tango Photography
Food styling: Éric Régimbald
Prop styling: Véronique Gagnon-Lalanne

Aquafaba literally means bean water — the water that’s drained off neutral-colored beans like chickpeas, white beans and cannellini beans.

Vegans have had limited choices when it came to baked goods. The existing substitutes did not have the chemical properties of eggs which made them integral for binding and leavening. But now there is the perfect substitute, and it’s aquafaba. And it’s blown open the world of vegan baking.

This collection of recipes, however, is not only for vegans. It is great for anyone who has an allergy to dairy and eggs. It’s proof that you can go egg-free and still enjoy delicious recipes. You will never miss eggs again. The general rule of thumb is 3 tbsp of aquafaba equals one egg. The protein in aquafaba, when mixed with some sugar and a pinch of cream of tartar, perfectly simulates egg whites. Neutral in taste, you don’t have to worry about your dishes tasting beany.

All your breakfast and brunch favorites are here–from omelettes, French Toast and pancakes to scones and crepes. You’ll enjoy satisfying and sumptuous Vegan Shepherds Pie, Vegan Mac and Cheese or for lunch or dinner. And you can once again enjoy Alfredo Sauce over your pasta. And the meringue desserts are not to be missed — Fruit Pavlova and Sweet Potato Pie to Lemon Meringue Pie. Chocolate Chip Cookies, S’mores Bars, Snickerdoodles and Chocolate Ice Cream are perfect for those children’s birthday parties where allergies are now a prevailing concern.

Now you no longer have to live without the culinary wonders that eggs and egg whites produce. All you need to do is open up a can of chickpeas, drain the water and you’re ready to go.

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Cookbook Review: Cooking in Color

Do you have any people in your life that are so awesome, you keep thinking to yourself, “I should hate this person, because they’re so much more awesome than me,” but you still love them because of their awesomeness?

Meet my friends Jeremy and Adrian, aka The Food Gays.

They are, by any definition of the word, awesome. But they are also generous and kind.

Two years ago, when I was putting the finishing touches on my cookbook, they helped me out a ton, loaning me equipment, and letting me bounce ideas and recipes off of them. They also revealed to me, in secret, that they had just signed a cookbook contract of their own.

Fast forward to today, and their cookbook, Cooking in Colour, is now available in bookstores!

I was very excited to attend their book launch party and finally get my hands on a copy.

So, let me first start by saying this: I think I expected the recipes to be more complex than they actually turned out to be. This is not a criticism. I think good food should be easy and accessible to everyone. I believe that good, fresh ingredients, simply prepared, shine.

If you are a follower of their Instagram (and you should be, it’s freaking gorgeous), you’ll see meticulously styled photos, so I think for some reason the complexity of their photos lead me to believe that their recipes would be complex. But they aren’t.

Obviously, some are more complicated than others. But many of the recipes here are simple, 10 ingredients or less.

What I love about this book, besides the stunning food photography that they’ve become known for, is the creativity of the recipes. As I was thumbing through, I kept thinking “Holy shit! I would have never thought to have put those ingredients together!” And yet, it works.

Apple, Cinnamon and Beet Crumble?? Roasted Raspberry and Beet Sorbet? Sage, Lime and Vanilla Bean Ice Cream?? Fantastic.

The book is divided into fun, non-traditional sections: brunch, cocktails, company, desserts, hand-helds, and a whole chapter on veggies.

In preparation for this post, I made three recipes: Mushroom and Kale Savoury Oatmeal, Blistered Tomato Soup (I will share this recipe later in the week), and the Zucchini Meatballs (which in the book they serve as a sandwich, but I decided to serve over pasta).

Blistered tomato soup cooking in color

All three recipes were great. Savoury oatmeal! Great idea. Quick, hearty and yummy, topped with a perfectly-poached egg (it took me two tries to get mine right, though). The only issue I ran into was with the zucchini “meatballs” which stuck to my foil while baking int he oven (the book says “nonstick foil” but I clearly missed that). I actually finished them in the cast iron on top of the stove to get them crispy all over. The blistered tomato soup was my favourite. Simple, yes, but tomato soup is one of my faves, and this one was so flavourful.

There’s a mix of decadent and healthy recipes throughout, and most of the recipes feature vegetables as the star. If you’re vegetarian, there’s lots here for you. I sometimes resist buying traditional cookbooks if they have too many meat recipes, but I don’t feel like this book falls into that category.

Another reason you may want to pick this book up is because it gives a bit of insight into the food styling and photographing process that Jeremy and Adrian have become so well known for. Each page features a shot of the recipe, along with notes about how it was styled, and the camera settings used. Cool, hey?

Okay, so yes, they are my friends, but I really love this book. I can’t wait to try the sage-lime ice cream, and the french toast waffles. I have tons of bookmarks for recipes I look forward to testing.This book is, in a word, vibrant. I feel like Cooking in Color is going to be something I go back to for years to come.

You can order Cooking in Color here: 

Canadian Readers:

Indigohttps://bit.ly/2kkUwAu    Amazonhttps://bit.ly/2xauitK

American Readers:

Barnes & Noble: https://bit.ly/2KpPqBA    Amazon: https://amzn.to/2KnN3vV

Pumpkin Snickerdoodles {Vegan}

Insert basic joke here.

Starbucks released their Pumpkin Spiced Lattes a full half-month earlier than usual, and yesterday I was in the liquor store and discovered a host of pumpkin-spiced liquors.

Yup, seems like everything is coming up pumpkin spiced these days.

But here’s the thing: I really love this flavour combo, especially this time of the year. I also recently bought a big can of pumpkin puree, and I’m frantically baking all the pumpkin things to use it up before it goes bad.

Pumpkin Snickerdoodles Vegan

I just can’t help it, guys, this time of the year I am craving pumpkin, squash, apples, and all the warming spices that go so well with them: cinnamon, ginger, cloves, cardamom, and nutmeg.

I’m actually not a huge fan of the Starbucks PSL. They’re too sweet for my taste, I really can only handle one a year, and then I’m good.

But I’ll pumpkin spice the sh!t out of any baked good, and I dare you to stop me.

Case in point: these pumpkin snickerdoodles.

This recipe is a riff on the one you’ll find in my cookbook.

For me, the snickerdoodle is a cookie that reminds me of childhood and happy times growing up. My mom made these for us. A lot. I think I was under the impression that they were much more complicated than they actually were, until I started making them myself.

Turns out, they’re really simple, but they have this really pleasing dual texture: crispy and crackly on the outside, soft and chewy on the inside. The perfect combo.

What helps to make them crispy on the outside is their cinnamon-sugar roll prior to going into the oven. Here, I added pumpkin puree to the mix, and bumped up the spice mixture to include all those pumpkin spices we’ve grown to know and love.Vegan Pumpkin snickerdoodles

Pumpkin Snickerdoodles {Vegan}

Ingredients

  • 1/2 cup vegan butter
  • 1 cup granulated sugar (vegan)
  • 1/4 cup aquafaba
  • 1/4 cup pumpkin puree
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/2 tsp salt
  • 1 3/4 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • For the sugar: 1/4 cup granulated sugar, mixed with 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves , 1/2 tsp ground nutmeg.

Method

  1. In mixer bowl, combine vegan butter, sugar, aquafaba, pumpkin and vanilla. Set speed to low and beat for 3 minutes.
  2. Add dry ingredients and spices, then beat on low speed until everything is incorporated, about 2 minutes, stopping the motor to scrape down the sides of the bowl.
  3. Combine the 1/4 cup sugar with the rest of the spices in a separate, shallow bowl. Scoop out 1″ balls of dough and roll them into balls in your hands, then toss them in the sugar and spices until they are coated. Place the cookies on a cookie sheet, and flatten slightly with the bottom of a glass.
  4. Bake at 350 degrees for about 9-10 minutes. Remove from cookie sheet and allow to cool.
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