Archive for Author Rebecca Coleman

Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)

We finally have a publication date: April 25!

Aquafabulous!

Yup, my cookbook, Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba will be in bookstores later this month! You can also order it from Amazon.

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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Lazy Sourdough Bread (Vegan)

I have a new love in my life. Let me introduce you:

Cocotte from Staub

Gorgeous, right???

I tend to not be super materialistic; most of my furniture is from Ikea, I don’t own a lot of clothes, and I drive a 10-year-old Kia.

But in the kitchen, things are different. I have a serious gadget addiction, and boy, do I love my knives.

I have always longed for a piece of enameled French cookware to call my own, and now I have one. This is the Cocotte from Staub.

I’ve wanted one of these heirloom pieces since forever, but you may not be aware of just how versatile they are. Sure, you can cook stuff in them on top of the stove, like soups and stews and risottos. But they also go into the oven, as well, making the transition from browning something on the stovetop and then finishing it off in the oven seamless.

Beyond that, though, you can also make bread in them. Like, really, really good bread.

Sourdough bread in a dutch oven

Something, again, I’ve been wanting to make for ages, but never had the ability. Now I do.

I love this recipe for Lazy Sourdough Bread because it’s so perfect in its simplicity. You literally need 4 ingredients, and there’s no kneading.

It does take some time, though, so make sure you plan ahead.

Sourdough starter

I got my sourdough starter from a friend. I have tried making my own starter in the past, and it was a giant failure. Maybe you’ll be more successful? Otherwise, there are other options.  You can sub out the sourdough for a little actual yeast; about 1 tsp should do it. Alternatively, Homestead Junction sells it, or you can take a course there to learn how to make your own.

I prefer sourdough to regular yeast, as the fermented nature of sourdough is more natural, and better for me.

Really, this results in the most amazing, crusty, chewy delicious loaf of bread. I will be making these for everyone I know. Who wants to be my friend?? 😉

lazy sourdough bread vegan

Lazy Sourdough Bread (Vegan)

(adapted from Breadtopia)

Ingredients

  • 3 ½ cups flour (I used a mix of 1.5 cups whole wheat & 2 cups AP)
  • 1 ½ tsp salt
  • 1 ½ cups water (room temp)
  • ¼ cup sourdough starter

Method

  1. Mix together the flour and the salt in a large bowl.
  2. Add the sourdough to the water and mix well (here’s a hint: your sourdough is good if it mostly floats on the top). If you are using yeast and not sourdough, sprinkle it overtop of the water and allow it to sit for about 5 minutes to “bloom.”
  3. Make a well in the dry ingredients, and pour the water/yeast mixture into it.
  4. Begin to mix the bread together, first with a spoon, but you’ll probably need to get in there with your hands to really mix it together until all the flour is incorporated.
  5. Cover with plastic wrap and a tea towel, and allow to sit in a warm spot overnight.
  6. The next morning, remove from the bowl. It should have grown significantly overnight, if not doubled in size. Trace the shape of the lid of your dutch oven on a piece of parchment, and cut that circle out. Place the parchment on a cutting board. Form the dough into a nice circle loaf (you may need to flour your hands and your work surface if the dough is sticky) and place it on the parchment. Cover with a damp tea towel and allow to sit in a warm place to rise for 45 minutes.
  7. After 45 minutes, place your dutch oven in the oven, and turn the temperature on to 450 degrees. Allow the oven to preheat for 45 minutes.
  8. Once the oven and dutch oven are hot, carefully pull the loaf up and drop it into your pot. Cover and allow to bake for 30 minutes.
  9. Remove lid, turn down the heat to 400 degrees, and bake an additional 15 minutes. Remove from oven, allow to cool and enjoy (preferably still warm, with olive oil or vegan butter).

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