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.
Michael and I try to zip down to Bellingham once every few months or so. We have Nexus cards, so crossing the border is pretty painless. Our first stop is always Jack in the Box (for him) and our last stop is always Trader Joe’s (for both of us). In between, we hit up the places we don’t have here in Canada; Target, Fred Meyer, The Half Price Bookstore, and other places to eat, like Sonic (again, a favourite of the boy).
As it turns out, there is a place right by Sonic (pre-border-crossing milkshake) called The Grocery Outlet. We’d driven by it a few times, but never had time to go in.
Well, the last time we made the time, driven my curiosity and hunger for a good deal.
I don’t think we have anything in Canada that I can compare it to. It’s basically the place where groceries go when they are out-of-date, and they are super, super cheap. For example, we were there around Christmas, and still found boxes of cereal that were “pumpkin spiced” and even “fourth of july.” So yeah, it had been sitting around a while.
But there are bargains to be had!
One such bargain were the bags of black eyed peas for just a quarter. Twenty-five cents! I mean, it was $.25 American, which makes it about $.27 Canadian, BUT still a smokin’ deal.
So, I bought them, not really knowing what I was going to make with them, but unable to pass up such a great deal. Plus, they will never go bad. Fantastic pantry item.
And then I got an Instant Pot for Christmas, and everything was awesome.
I am making lots of stuff in it, but the thing I am enjoying the most is making beans. In an hour, I can make beans from dried, with zero soaking. It’s changed my life.
Now, while you might argue I am the queen of chickpeas (or at least chickpea juice), I can’t actually ever remember cooking black eyed peas… ever. In fact, my favourite frame of reference for black eyed peas is more along the lines of this:
The whole point of this recipe was that it needed to be a cheap as possible. I had a bit of Trader Joe’s vegan chorizo left over in the freezer, and I had kale and pretty much everything else I needed to make these. I would estimate that the entire recipe cost me about a buck from start to finish. Delicious, filling, and affordable?? Sweet.
Instant Pot Black Eyed Peas
2 tbsp neutral oil like canola
1/2 cup soy chorizo (out of the casing)
1/2 onion, chopped
3 cloves garlic, minced
1/2 tsp smoked paprika
6 drops liquid smoke
2 tbsp tomato paste
1 & 1/2 cups dried black-eyed peas
6 cups vegetable stock
4-6 ribs kale, leaves torn off the stalk
salt and pepper to taste
Turn on the saute function on your Instant Pot, and allow to heat. Add the oil to the bottom of the pot, then add the chorizo and the onions. Stir and allow to saute until the edges of the onions are getting brown and the chorizo is getting crispy.
Add the garlic, stir well and allow to become fragrant.
Add a little of the vegetable stock, about 1/4 to 1/2 cup, and then add in the tomato paste, the liquid smoke, and the smoked paprika. Stir everything together well to make a kind of a sauce.
Add in the beans, then top with the remaining vegetable stock.
Cook on manual (pressure cooking) for 40 minutes. After the cook time is over, either allow pressure to come down naturally, or open the valve to vent pressure manually.
Remove the lid and test for seasoning and to make sure that the beans are cooked and there is not too much liquid. Stir the kale into the mixture, and then place the lid back on for a few minutes to allow them to wilt.