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.

Save

Save

Save

Save

Save

Save

Save

Slow-Cooker Upside-Down Peach Bourbon Cake

It’s hot.

And I don’t mean that as a complaint. I ain’t complaining. I am a girl who loves the summer, thrives on it, won’t complain when the mercury rises.

I might complain a little, though, if I am forced to turn on my oven during said heat. Because then my apartment gets to be about 700 degrees, and it’s pretty unbearable.

peach bourbon upside down cake

So, faced with a dilemma: that being I had too many peaches (a friend picked them up for me on his way home through the Okanagan), and wanting to make an upside-down cake with them, but not wanting to turn on my oven, I thought I’d give it a try in my slow cooker.

Here’s the thing about slow cookers. People think that they are only for the winter. For soups and stews and heartier, comforting fare. But they can also be your best friend during the summer, when you don’t want to turn on your oven. The heat they kick out is not immense, and it’s contained, so they won’t make your kitchen hot like turning on your oven will.

I’ve never baked a cake in my slow cooker before, but I knew someone who had: Julie Van Rosendaal.

Her new Best of Bridge cookbook included a recipe for a classic pineapple upside-down cake done in the slow cooker, and I thought I’d just swap out the pineapple for peaches, and Bob’s your uncle.

Turns out, Bob IS your uncle! I will admit to having a healthy dose of skepticism going in, but it worked really well. I was really impressed. And the cake was amazeballs. Moist, with just the right crumb. It makes this super tasty caramel sauce that drips down over everything and just rocks. My kid hoovered down a chunk of this still warm, and asked for more.

Winner! And no burning hot kitchen. Extra win.

peach bourbon slow cooker upside down cake

Slow-Cooker Upside-Down Peach Bourbon Cake

(adapted from Best of Bridge Slow Cooker)

Round, 4-6 quart slow cooker

Ingredients

Topping

  • 1 cup brown sugar
  • 1/3 cup melted butter
  • 4 peaches, pitted, peeled and sliced
  • 2 tbsp bourbon

Cake

  • 1 3/4 cups flour
  • 1 tbsp baking powder
  • 1/3 tsp salt
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 1 large eggs
  • 1 tsp vanilla
  • 2/3 cup milk

Method:

  1. Make the topping. Melt the butter and mash the brown sugar into it until it’s all combined into a kind of paste. Add the bourbon and mash it in as well. Grease the inside of your slowcooker, then spread the brown sugar-bourbon-butter mixture in a single layer on the bottom of the pot.
  2. Carefully arrange the peach slices on top to make it pretty.
  3. Add the softened butter to the bowl of your mixer, and then add the sugar. Whip those together until they are light and fluffy. Beat in the eggs one at a time, then add the vanilla.
  4. Combine the baking powder and salt with the flour, and then slowly beat it into the wet ingredients, alternating with the milk.
  5. Once the batter is done, pour it into the slow cooker on top of the peaches.
  6. Turn heat to high and let cook for about 2-2 1/2 hours, or until the edges are browning and a skewer insterted into the middle of the cake comes out clean.
  7. Remove the bowl from the slow cooker and allow to cool for 15 minutes. Run a knife around the edges of the cake to loosen, then place a plate on top and flip it upside down.
  8. Your cake should slide out onto the plate. If there are any bits left in the slow cooker, you can dig them out and patch them in.
  9. Serve warm with ice cream.

 

Save

Faux Guac or Mockamole

Avocados.

Love ’em.

They are super tasty, and packed with good fats.

Faux Guac

But they are notoriously challenging. I mean, good luck buying a ripe avocado in the store. It’s never going to happen. They’ll either be not yet ripe, or too ripe. That’s the nature of those little green beasts.

I don’t often have them in the house for this reason. I recently tried the President’s Choice frozen avocados, and they were a great option for making guacamole, but you can only get them at the bigger Superstore (which I don’t often get to). My local No Frills doesn’t carry them.

So. Let’s say you’re stuck in a bind, and your bind looks like this: you want to have tacos for dinner, or some other kind of Mexican dish that would be great topped with a dollop of guacmole. But you don’t have any avocados. And you don’t even want to run out to the store to get one, because, let’s face it, chances are there’s no way you’re going to get one that’s ripe.

Enter Faux Guac.

Yup, Faux Guac, or Mockamole, will fool almost anyone into believing that they are eating guacamole, but it doesn’t have any avocados in it. It’s made, believe it or not, with frozen peas. And who doesn’t have a bag of frozen peas in their freezer? I mean, I keep a bag in there mostly for those times when I or my progeny need to ice something.

It’s basically frozen peas, plus traditional guacamole ingredients, and it makes for a pretty tasty dip.

Try it!

Mockamole

Faux Guac or Mockamole

Ingredients

  • 1 cup frozen peas
  • 1 clove garlic, chopped
  • 2 tbsp caramelized onions
  • 1 tsp cumin
  • salt and pepper to taste
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 1/2 tsp chopped chipotle peppers (or dried chipotle powder)
  • 1/4 cup fresh chopped herbs, like cilantro, parsley or chives

Method

  1. Place the frozen peas in a colander, and run water over them until they are thawed. Allow to drain.
  2. Place the peas, onion, garlic and cumin in a blender or food processor and season well. Blend until smooth but still a bit chunky.
  3. Remove the lid and scrape down the bowl.
  4. With the motor running, add the lime juice and then the olive oil. Scrape down the bowl again one more time and blitz.
  5. Remove from the blender and stir in the fresh herbs and chipotle.
  6. Serve with chips or alongside tacos.

 

« Older Entries