Tag Archive for aquafaba cookbook

Aquafabulous! Cookbook Giveaway

Ummm, wait now. How did it get to be December??? Suddenly it’s three weeks to Christmas and I haven’t done a thing.

If you’re like me (and, let me just say, don’t be) and you are panicking right now, maybe I can help.

I mean, I can help you. I can’t help myself, I’m clearly a lost cause.

I am giving away a couple copies of my cookbook, Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba. 

Aquafabulous!

This would make a great gift for the vegan on your Christmas list, or your sister/friend/cousin with the egg allergy. You could even keep it for yourself. I promise I won’t tell.  There are over 100 recipes, all vegan (and therefore egg-free), and delicious (I taste-tested every one personally). There’s lots of variety in there, as well, everything from breakfasts to snacks to desserts (especially desserts) and everything in between…

Like, oh, for example:

  • Vegan Chocolate Mousse
  • Pavlova
  • Crepes (both sweet and savoury)
  • Chocolate Waffled Brownie S’mores
  • “Everything Bagel” crackers
  • Vegan Pate

Aquafaba vegan pavlova

So good, right?

Okay, so here’s the deal.

  1. Comment below and tell me what recipe you’d like to see me “veganize.” It’s that simple! The contest will run for a week, ending at midnight on December 12. I’ll then draw one name at random from all the comments, and mail you a copy of my book! Boom!
  2. I’m giving away a second copy on my Instagram feed, click to enter that one as well.

Good luck!! And I wish you all an easy and carefree holiday with zero stress.

 

Vegan Coconut French Toast #Aquafaba

I’m pretty proud of this one.

First of all; who doesn’t like French Toast? I mean, it’s sweet and crispy on the outside, and you have all the excuses in the world to load it up with maple syrup, fruit, and more.

Vegan Coconut French Toast

Photography:Tango Photography
Food styling: Éric Régimbald
Prop styling: Véronique Gagnon-Lalanne

But I needed a vegan version for my cookbook.

The challenge: eggs are the binder in this recipe. Without them, the soaking mixture is too thin, and you get soggy french toast. Nobody wants soggy french toast.

Turns out, though aquafaba does a pretty great great job of mimicking the binding properties of eggs–it’s just a little thinner and less viscous. I got the idea to add a little coconut flour to thicken it, and it worked brilliantly.

What I love about the recipe is how it integrates coconut into every layer of the french toast: it’s in the dipping mixture, you fry the toast in coconut oil, and then garnish it with not one, but two different types of coconut for a lovely textural contrast.

This recipe is such a winner.

My friend Rob recently helped me make it, and he’d never had vegan french toast before. Watch the video through to the end to see his reaction.

Vegan Coconut French Toast

(recipe from Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba)

Ingredients

  • 1⁄2 cup canned coconut milk
  • 1⁄4 cup aquafaba
  • 2 tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • 2 tbsp coconut flour
  • 4 slices white French bread
  • 2 tbsp coconut oil, divided
  • coconut whip
  • toasted unsweetened coconut flakes
  • additional pure maple syrup

Method

1. In a small bowl, combine coconut milk, aquafaba, maple syrup, cinnamon and coconut flour. Whisk until well blended.
2. Pour coconut mixture into a large, shallow dish (a baking dish works well here). Place bread down in coconut mixture, and allow it to sit for a couple minutes to absorb
the liquid. Flip and let sit for a couple more minutes.
3. Meanwhile, heat 1 tbsp (15 mL) coconut oil in nonstick skillet over medium heat. Fry bread on one side, until it’s crispy and brown around the edges, about 3 minutes, then
flip and cook on the other side, for about 3 minutes. You may need to do this in batches.
4. Place two slices of French toast on each plate, and top with a dollop of coconut whip and then sprinkle toasted coconut on top. Serve with maple syrup, if desired.

 

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