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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Green Goddess Salad Dressing {Vegan}

Do you have a cannon of go-to recipes? Like ones that you return to make again and again, because they are so dependable?

To some degree, this blog is mine. I mean, are there recipes I’ve just made the one time, written up into a blog post and then never touched again? Yup. For sure. But there are also lots in here that I come back to again and again, treating this site as if it were my own personal cookbook.

This recipe is one of those tried-and-true dependable ones. You’ll find a slightly different version of it a while back, that version made with avocado. Green Goddess Salad Dressing Vegan

One of the main reasons to love this recipe is because of the colour. The name is reflective of its bright, green vibrancy, but the colour comes from the loads of fresh herbs that go into it.

You need a good blender to make this one, and don’t be shy about letting it run a long time. Give the blender time to do what it needs to do, and you will be rewarded with a bright, creamy, delicious salad dressing.

By the way, this salad dressing is creamy without needing any dairy or eggs to emulsify. It’s also packed with good fats, in the form of olive oil and MCT (which is a high-quality form of coconut oil)–both of which are great for your brain function. I’ve been using this MCT oil in my daily smoothie (some of you may be familiar with Bulletproof Coffee–the concept is similar), and I’m liking it a lot.

Green Goddess Salad Dressing

The other thing to love about this dressing is how many freaking ways you can use it! Of course it’s a salad dressing, but it’s also a dip for chips or veggies. It would be great drizzled on pizzas or flatbreads to finish them, I even use it in the place of pesto on pasta.

Yup, it’s pretty dope.

Green Goddess Salad Dressing {Vegan}

Ingredients

  • 1 bunch (about a cup) curly or Italian parsley, stems removed
  • 4-6 green onions, green tops only
  • 2 garlic cloves, chopped
  • 1/4 cup nutritional yeast
  • 1/4 cup good-quality oil (I used a mix of olive and MCT/coconut)
  • 2 tbsp tahini
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup (or more to taste)
  • salt and pepper to taste

Method:

  1. Bung it all in your blender and blitz the crap out of it.

 

Coffee and White Chocolate Blondies

Squares!

Let’s face it, if you’re a busy mom, but you still want your kids to have homemade desserts and treats, bars or squares are the way to go. There’s no scooping or rolling. Make the batter, put it in the pan, bake it, DONE.

Best of Bridge Weekday Suppers

I make a lot of brownies. I spent a lot of time testing brownie recipes to find my favourite. I have a vegan version, too.

So, a blondie is just basically a brownie without the chocolate. It has a kind of chewy texture, with a butterscotch/caramel flavour. They’re pretty great. Part of the reason why is because they become like a blank canvas that you can add all kinds of flavours to. Like leftover Hallowe’en candy, tiny peanut butter cups, or chocolate chips.

This version, from the new Best of Bridge: Weekday Suppers cookbook, combines coffee with chocolate for a mocha-y kinda punch.

They’re a snap to whip up, and you will be a hero in your house, as I was in mine. Coffee and white chocolate blondies best of bridge

Coffee and White Chocolate Blondies

(recipe courtesy of Best of Bridge, Weekday Suppers)

Ingredients

  • 1 cup packed brown sugar
  • 2 tsp instant coffee or espresso (I actually used coffee liqueur)
  • 1/2 cup butter
  • 1 large egg, lightly beaten
  • 1 tsp vanilla
  • 1 cup AP flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup white chocolate chips or chunks

Method

  1. Preheat oven to 350, and line an 8″ square baking pan with parchment paper.
  2. In a small saucepan over medium heat, combine butter, sugar, and coffee. Cook, stirring often, until butter is melted and sugar is dissolved.
  3. Transfer to a large bowl and let cool slightly, then stir in egg and vanilla until well blended and smooth.
  4. Add flour, baking powder and salt, stirring until almost combined, then fold in the white chocolate just until blended.
  5. Spread batter into prepared pan and bake 22-28 minutes, until edges are golden and pulling away from the sides of the pan.
  6. Allow to cool and cut into squares.
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