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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Coconut Ginger Matcha Iced Tea

Friends! 

It’s early morning as I type this, and I’m in bed with my laptop and the cat on one side and cup of coffee on the other. 

No stories today. No origins or inspirations. 

You see, I’m tired. 

For me, January to July is a marathon. In that space of time, I teach 6 classes, and at the same time, I write and schedule hundreds of blog posts, tweets, Instagrams, Facebook posts, and then there’s the YouTube videos to film and publish. 

Coconut Ginger Matcha Iced Tea

It’s time for a rest. 

I had this one last YouTube video that I published last week, so I’m sharing it with you today, and then I’m off to have some adventures (which, if I’m being honest, I will probably record and document and publish, because adventures = inspiration). 

So, today’s recipe is a simple but super refreshing summer drink. It’s an iced tea inspired by the flavour of coconut. 

If you love coconut water, you’ll love this recipe. It dances with flavours of coconut and ginger, perfect for a mid-afternoon pick-me-up. 

Catch you on the flip-side! 

Coconut Ginger Matcha Iced Tea

Ingredients

  • 1 Coconut Ginger Matcha tea bag (from Four o’clock Tea)
  • simple syrup to sweeten to taste
  • coconut water
  • ice

Method

 

Matcha Lemonade

It’s July! For me, that means time off, less time in front of a computer (oh the irony as I type this), and more time outdoors. 

Our favourite summer activity in the summer is to ride our bikes to our local public pool. We’re lucky enough, and grateful to live just a short bike ride from all this: 

 

That means we get up in the morning, pack up food and sunscreen, and head off to the pool for the day. Michael spends his time in the water, while I mostly read or listen to podcasts. 

It’s pretty freakin great. 

This time of the year, I also tend to switch to drinking iced coffee (at least for my second coffee of the day), but I’m basically always looking for something cold and refreshing to take with us in the Corkcicle (which is even better this year, since I bought a strawcap for it). 

I recently got a delivery of tea from Four O’Clock and was super impressed with their flavours. First of all, they’re organic and Canadian, so that always gets the thumbs up from me. I brought the Spicy Orange Rooibos to a gal’s meeting recently and it was so good that I was loathe to leave the package. 

Sometimes you just want something beyond lemonade, or beyond iced tea, so I decided to mash them up together and make a Matcha Lemonade. 

For this, I’m using the Organic Japanese Sencha Matcha, which I love. There’s a nuttiness to this tea that makes it one of my favourites. 

Matcha Lemonade

 

It’s really simple to do; just brew up some tea, make it strong, and then shake it all together with lemonade ingredients. To make a big batch of this, just mix it all up beforehand in a pitcher so that it can get nice and cold in the fridge. 

Here, I’m making a single serving. 

Matcha Lemonade

Ingredients

Method

 

 

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