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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How to grow your own Kombucha SCOBY

I really hate kombucha.

It’s true.

So, you might be wondering, why am I writing a post about it, then? Well…

Kombucha is good for you. Similar to other foods, like saurkraut, kimchi, sourdough and miso, kombucha is naturally fermented. Fermented foods are really good for you–they contain good bacteria that help with digestion and also support your immune system.

I’m a big fan of probiotics, and I try to get them into my system every day. Usually I take them in pill form, but I like to try to get other forms through my diet as well.

Grow your own kombucha SCOBY

Which brings us to kombucha.

You see, kombucha is fermented tea, and it has a sharp, vinegar-like flavor that I find hard to swallow (literally). However, I recently had some that I didn’t absolutely hate, and I thought that I’d try to go on a mission to see if I could make myself like it, for health reasons.

I decided to start by trying to brew my own.

Making your own kombucha is actually pretty simple, but it takes time.

The key to kombucha is the “mother” or the SCOBY (which is an acronym for “symbiotic culture of bacteria and yeast”). Yeah, I know, appealing. But again, really good for you.

There are a few ways to get a SCOBY. If you have a friend who makes kombucha, you can ask them if you can have one of theirs. They reproduce pretty easily. You can actually also buy them online, or try Craigslist.

And, you can grow your own.

Grow your own Kombucha SCOBY

Ingredients:

  • 5 tea bags (green or black)
  • 1/2 cup sugar
  • water
  • large mason jar
  • 1 bottle plain kombucha (purchased from the store)

Here’s how to do it:

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Rhubarb Mojito

Okay, this is the last one. I promise. Maybe.

Yes, yes, I’m pretty obsessed with rhubarb right now. I can’t help it. Rhubarb just makes me so darn happy. Spring makes me so darn happy.

You know what else makes me happy? Gin.

Rhubarb Mojito

I should say, for the record, that mojitos are normally made with rum. The technique includes “muddling” which is basically squishing a few ingredients (usually some combination of fruit, mint leaves, and lime) all together to get them release their juices and oils. You then add the rest of the ingredients and shake it all together to make a tasty, tasty beverage.

Mojitos taste like summer to me. They are bright, refreshing, and often incorporate seasonal fresh fruit.

I like different kinds of liquor as the base for my mojitos, other than rum. I went through a phase a while back where I put Vanilla Vodka into all my mojitos.

Now, it’s gin.

I like to use gin here, as it has has nice floral overtones that work well with the strawberries and the rhubarb.

Cheers to summer!!

Rhubarb Mojito

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 2 large stalks rhubarb
  • 1.5 oz gin
  • 1 oz lime juice
  • fresh strawberries
  • fresh mint

Method

  1. Make the rhubarb simple syrup: add the water and sugar to a saucepan. Chop the rhubarb and add it as well. Bring the mixture up a boil, and allow the sugar to dissolve into the water. Turn off the heat and allow the mixture to sit for about an hour until it cools and simple syrup turns a nice pink colour. Drain off the rhubarb solids and reserve the syrup.
  2. To make the cocktail: place 3 mint leaves in the bottom of your cocktail shaker, along with a roughly-chopped strawberry. Muddle together.
  3. Add 1.5 oz gin, 1 oz lime juice and 1 oz simple syrup. Top up with ice and shake well to combine.
  4. Strain into a glass and garnish with a sliced strawberry and mint leaves.
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