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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Blistered Tomato Soup #CookingInColor

Earlier in the week, I was raving about Food Gay’s new cookbook, Cooking in Color. It’s a book full of vibrant, creative recipes, and it includes some great tips and tricks for those of you who want to up your Instagram game.

I made a variety of recipes from the book, and I look forward to making many more, but my favourite of the ones I made was this Blistered Tomato Soup. I asked Jeremy and Adrian if I could share it with you.

Blistered tomato soup cooking in color

Mine versus theirs.

I should say, for the record, that I’m biased when it comes to tomato soup. It is probably my favourite of all my favourite comfort foods. For me, growing up, rainy days merited a can of Campbell’s Cream of Tomato soup and a grilled cheese sandwich made with those terrible fake cheese slices. Today, my grown-up equivalent of that meal exists at Burgoo.

This is a lovely recipe. Roasting the tomatoes brings out their sweetness, and while this recipe is vegetarian, it could easily be made vegan by using a vegan parmesan cheese to finish.

You will need a good blender, though, if you want a really creamy final result.

Blistered Tomato Soup Food Gays

Blistered Tomato Soup

(recipe courtesy of Cooking in Color by The Food Gays)

Ingredients

  • 10 to 12 medium tomatoes on the vine
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tbsp neutral oil
  • 1 1/2 cups chopped onion
  • 2 garlic cloves, chopped
  • 1/2 tsp salt
  • 2 1/2 cups vegetable broth/stock
  • 1/2 cup finely grated Parmigaiano-Reggiano cheese
  • crème fraîche or plain greek yogurt for garnish (optional)
  • fresh basil and sorrel leaves to garnish (optional)

Method

  1. Preheat oven to 400 degrees. Line a baking sheet with foil.
  2. Slice and “X” into the bottom of each tomato and place on the prepared baking sheet. Drizzle with olive oil. Sprinkle with thyme and rosemary. Toss tomatoes until well coated.
  3. Roast in preheated oven for 30 minutes, then broil for another 15 to 20 minutes, until slightly charred on top. Keep a close eye on them at this point–it is easy to burn them!
  4. While the tomatoes are roasting, heat the cooking oil in a soup pot over medium heat. Sauté the onion and garlic for 4-5 minutes, until onion is translucent. Season with salt.
  5. Transfer the roasted tomatoes to the pot with the onion and garlic, and stir well. Add broth. Bring to a simmer. Add cheese, and stir until it melts.
  6. For a smooth soup, transfer to a blender and puree until smooth. For a chunky soup, you can use an immersion blender right in the pot.
  7. Divide soup between two serving bowls. Top with a dollop of crème fraîche and fresh basil and sorrel (if using).

Cookbook Review: Cooking in Color

Do you have any people in your life that are so awesome, you keep thinking to yourself, “I should hate this person, because they’re so much more awesome than me,” but you still love them because of their awesomeness?

Meet my friends Jeremy and Adrian, aka The Food Gays.

They are, by any definition of the word, awesome. But they are also generous and kind.

Two years ago, when I was putting the finishing touches on my cookbook, they helped me out a ton, loaning me equipment, and letting me bounce ideas and recipes off of them. They also revealed to me, in secret, that they had just signed a cookbook contract of their own.

Fast forward to today, and their cookbook, Cooking in Colour, is now available in bookstores!

I was very excited to attend their book launch party and finally get my hands on a copy.

So, let me first start by saying this: I think I expected the recipes to be more complex than they actually turned out to be. This is not a criticism. I think good food should be easy and accessible to everyone. I believe that good, fresh ingredients, simply prepared, shine.

If you are a follower of their Instagram (and you should be, it’s freaking gorgeous), you’ll see meticulously styled photos, so I think for some reason the complexity of their photos lead me to believe that their recipes would be complex. But they aren’t.

Obviously, some are more complicated than others. But many of the recipes here are simple, 10 ingredients or less.

What I love about this book, besides the stunning food photography that they’ve become known for, is the creativity of the recipes. As I was thumbing through, I kept thinking “Holy shit! I would have never thought to have put those ingredients together!” And yet, it works.

Apple, Cinnamon and Beet Crumble?? Roasted Raspberry and Beet Sorbet? Sage, Lime and Vanilla Bean Ice Cream?? Fantastic.

The book is divided into fun, non-traditional sections: brunch, cocktails, company, desserts, hand-helds, and a whole chapter on veggies.

In preparation for this post, I made three recipes: Mushroom and Kale Savoury Oatmeal, Blistered Tomato Soup (I will share this recipe later in the week), and the Zucchini Meatballs (which in the book they serve as a sandwich, but I decided to serve over pasta).

Blistered tomato soup cooking in color

All three recipes were great. Savoury oatmeal! Great idea. Quick, hearty and yummy, topped with a perfectly-poached egg (it took me two tries to get mine right, though). The only issue I ran into was with the zucchini “meatballs” which stuck to my foil while baking int he oven (the book says “nonstick foil” but I clearly missed that). I actually finished them in the cast iron on top of the stove to get them crispy all over. The blistered tomato soup was my favourite. Simple, yes, but tomato soup is one of my faves, and this one was so flavourful.

There’s a mix of decadent and healthy recipes throughout, and most of the recipes feature vegetables as the star. If you’re vegetarian, there’s lots here for you. I sometimes resist buying traditional cookbooks if they have too many meat recipes, but I don’t feel like this book falls into that category.

Another reason you may want to pick this book up is because it gives a bit of insight into the food styling and photographing process that Jeremy and Adrian have become so well known for. Each page features a shot of the recipe, along with notes about how it was styled, and the camera settings used. Cool, hey?

Okay, so yes, they are my friends, but I really love this book. I can’t wait to try the sage-lime ice cream, and the french toast waffles. I have tons of bookmarks for recipes I look forward to testing.This book is, in a word, vibrant. I feel like Cooking in Color is going to be something I go back to for years to come.

You can order Cooking in Color here: 

Canadian Readers:

Indigohttps://bit.ly/2kkUwAu    Amazonhttps://bit.ly/2xauitK

American Readers:

Barnes & Noble: https://bit.ly/2KpPqBA    Amazon: https://amzn.to/2KnN3vV

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