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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Red Lentil and Harissa Hummus {Vegan}

Oh hummus. It just might be the most perfect food. 

Let’s recap: 

  • It’s entirely plant-based
  • It’s cheap
  • It’s full of protein
  • It’s full of fibre
  • There are a million different variations.

Yeah! Hummus is freakin’ amazing! 

Red Lentil and Harissa Hummus

I can’t prove this without doing a bunch of work (and I’m too lazy for that), but my guess is, hummus is the recipe I have made more of for this blog than anything else. Let’s see… there was Roasted Squash Hummus, a lovely pink Roasted Beet Hummus, a pale green Edamame Hummus, and even Chocolate Dessert Hummus! Oh yeah, and then there was the time I tried the Hummus Milkshake

I feel like I need this shirt: 

Okay. I think we’ve safely established my love for hummus. Let’s get on to the task at hand. 

I’m playing with lentils a lot this week, and there will be more lentil recipes forthcoming. The thing about hummus, is that you can make it with basically any kind of pulses. People tend toward lighter beans, because the colour is more pleasing, but you could technically make hummus with black beans or kidney beans. Most people use chickpeas or cannelini beans because the flavour is a little more neutral, too, so you can make the hummus taste however you want. 

I’ve been exploring Persian and middle eastern flavours quite a lot lately. I was cooking from Bottom of the Pot for a while, and there’s this Persian Market in West Van that I am visiting now once a week. They have a great selection of middle eastern ingredients, and I buy them because I’m curious. Barberry, halva, lavash bread… and harissa. 

Harissa is a paste made from roasted chilies blended with garlic and spices. I get mine at the Persian Market in a tube, similar to how you’d buy tomato paste or anchovy paste. It’s spicy and smoky, and a little goes a long way. 

It’s great on potatoes, mixed with oil (kinda like Patatas Bravas), mixed in with mayo for a spicy dip or sandwich spread, or folded into scrambled eggs. 

Here, I used it to kick up my hummus. 

The weird thing about red lentils, is, they are quite orange when you buy them in the store, but they basically turn white or beige after cooking. So I thought I’d enhance the redness of the hummus (and also add a touch of sweetness) by adding roasted red peppers. 

The end result is a dip that’s a little sweet, a little smoky, and a little spicy. Yee-haw! 

Hummus

Red Lentil and Harissa Hummus {Vegan}

Ingredients

  • 1 cup split red lentils
  • water
  • salt & pepper to taste 
  • 3 cloves garlic
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 2 tbsp olive oil 
  • 1/2 tsp smoked paprika
  • 1/2 tsp harissa paste
  • 2 roasted red peppers (jarred)
  • 2 tbsp–1/4 cup water or aquafaba 

Method

  • First, quickly rinse the lentils, then you need to cook them. I did mine in the instant pot, by adding the lentils, garlic, some salt, and 1/2-1 cup water to the bottom of the pot, and then cooking on manual for 4 minutes. If you don’t want to cook them in the instant pot, you can just add the lentils and garlic to about 3 cups of water on top of the stove. Bring to a boil, then simmer till the water is absorbed. You can even strain the lentils if there is too much water and the lentils themselves are cooked. 
  • Once the lentils are cooked, add all the ingredients except for the water to your blender or food processor. Process and scrape down the bowl. With the motor running, begin to slowly stream in the water or aquafaba, until your hummus gets to the desired, creamy consistency. 

 

 

Copycat Starbucks Egg Bites (Instant Pot)

I love my Instant Pot. It’s no secret! 

But I mean, for real, what’s not to love? It slices! It dices! Okay, not really, BUT it does steam, pressure cook, slow cook and make yogourt. 

You may have noticed that there are a lot of accessories out there on the market for the IP. I have been reticent to jump into this market so far. I’ve made things using accessories in the pot, but they were things I just happened to have already, like my 7″ springform pan, which makes a perfect cheesecake in the IP (stay tuned, I’ll be demoing this recipe at the West Coast Small Home Expo on June 2). Copycat Starbucks Egg Bites

One thing I do quite a lot of in the Instant Pot is eggs. I take 4 free range eggs and cook them on manual for 4 minutes on the trivet with a bit of water in the bottom of the pot. As soon as the 4 minutes are up, I release the pressure, pull them out, and put them into a cold water bath. This makes the perfect, jammy-yolked egg. I keep them in the fridge for a high-protein snack; they go into Michael’s lunches, and they’re great for a grab-and-go breakfast or lunch.

But I was curious about doing something with eggs that was a bit more sophisticated. I started thinking about the Sous Vide Egg Bites at Starbucks. Now, I’ve made mini frittatas in muffin tins, but you can’t get a muffin tin in the Instant Pot. So, the Starbucks Egg Bites are like little mini 2-bite frittatas, and one of the things I like about them is that you can easily customize the flavour by adding in whatever ingredients appeal to you. In my case, because I don’t eat meat, I want something more vegetable-forward. 

Additionally, those things are not cheap! They are $5 for 2, and I knew I could do something just as good for much cheaper. 

So I broke down and finally bought these silicone egg bite molds. They come in a pack of two, so to further save money, you could even split the purchase with a friend. 

Oh–and–you can use them for more than just eggs! I made brownies in mine, and next up, I’m going to try making mini-cheesecakes. Oh yeah!

Okay, so here is the basic recipe, but feel free to sub out whatever I have in there for whatever you like. You could even make half-and-half if you, for example, have a mix of omnis and vegheads in your house. 

Watch this video to learn how easy they are to make:

 

Copycat Starbucks Egg Bites (Instant Pot)

Ingredients

  • 4 free-range eggs (large)
  • ½ cup cottage cheese
  • salt and pepper to taste
  • ½ cup vegetarian sausage or bacon, cooked and crumbled
  • ½ cup kale, stripped off the stem, washed, and sauteed lightly
  • ½ cup shredded cheddar cheese

Method

  1. Crack your eggs into the jar of your blender (you could also make this with an immersion blender in a deep container if you like), and then add in the cottage cheese. Season well with salt and pepper. Blend well until light and foamy. 
  2. Spray the insides of the egg bite mold with a little non-stick spray, or lightly brush with oil. 
  3. Place a little of the sausage or bacon crumbles in each hole of the egg bites mold. Then place a few greens on top, and finally, some cheese. Carefully pour the egg mixture overtop of each one, filling it up almost to the top (the egg bites may “grow” a little). 
  4. Place the top on, or cover loosely with foil. 
  5. In the bottom of the Instant  Pot, place about 1-2 cups water, then put the trivet in. Carefully place the silicone egg bites on top of the trivet. Check the seal on your lid and seal the top on, making sure the pressure valve is closed. 
  6. Cook on the steam function for 10 minutes. After the 10 minutes are up, release the steam and carefully pull the mold out (it’s hot!). 
  7. Remove the top, and place a plate overtop of the mold, then carefully flip upside down to release the egg bites. 
  8. Store in a container in the fridge. 
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