Tag Archive for aquafabulous

Aquafabulous! Acknowledgements

Well. It finally happened.

Yesterday, my book showed up at my door. Not in any kind of electronic format–a real, physical, actual book.

It was a pretty overwhelming moment.

This book represents an entire year of my life! From contract signing through recipe development and editing, it was, I gotta say, A LOT of work.

I’m grateful it’s done, though I know the work of marketing and selling the book has just begun.

Rebecca Coleman Aquafabulous!

By the way, if you want to get a copy of Aquafabulous! You can purchase it now on Amazon.ca or Amazon.com. It will be available in bookstores (Chapters-Indigo here in Canada, Barnes & Noble in the US) sometime in the next 2-3 weeks.

I’d love your help. If you see a copy of it in a bookstore, please take a photo and send it to me. You can send it to me via email or via any of my social media: Twitter, Instagram or Facebook. Additionally, if you have an independent bookstore in your city, I’d love it if you’d go in and ask them to stock the book. Every little bit helps.

I wrote this way back in October right before I submitted the rough draft. I’m not exactly sure what happened, but it never made it into the book, and I really wanted y’all to read it.

This book was written with the wonder-bra-level support of so many of you. From the bottom of my heart, thank you.


There are many, many people that had a pivotal role in helping me with this book.

First of all, to Bob Dees, who clearly saw something in me that day at the IFBC, I appreciate all your long conversations and your patient answers to my dumb questions and your terrible jokes. It’s been really cool to be able to refer to you as “my publisher” these last few months.

To Meredith, my editor, who is always speedy at returning emails, and who has been incredibly patient with this green (and sometimes grumpy) newbie.

To the styling and photography team in Toronto who made my recipes look so good.

To the Maple Ridge Cheerleaders, who always had my back: Vicki, Faye and Fred. I love you guys.

To Farzana, for listening over pots of post-yoga tea and pre-yoga sushi.

To the Food Gays, Jeremy and Adrian, for saving my (vegan) bacon more than once with advice, suggestions and tools.

To Ann Douglas for being the mother of us all and giving great advice from her vast wealth of knowledge. 

To Lori Bamber, a writer whose work I deeply admire, for being such a calm presence in my life, and for letting me borrow her kitchen table and her oven.

To Nikki for the breadmaker and the glasses of wine at Juniper.

To Rob… just because.

To Eschelle for being the eye of the storm, and for doing all that detailed stuff I just couldn’t force my brain to do.

To Michelle, the best brunch/bourbon partner a gal could ever wish for.

To Liz for your wisdom from going before. And the bread recipe. I’ve always loved that bread recipe.

To @PastaBoyPeter for his pasta expertise and letting me play with his toys.

To Shobna Kannusamy for all her macaron advice, and for making the best macarons in the city.

To all the recipe testers: Sean Vanderfluit (and Colin!), Deirdre Dolan Nesline, Marianne Bloudoff, Heather Cant, Jen Casey, Laurel Wickberg Bailey.

To Peggy, Angela, all my Jens (Hill, Henry and McLean Angus), to Darien and Adrian for always eating whatever I brought you and appearing grateful for it. And to everyone who gave me feedback and suggestions and support, either in person or online, thank you.

Finally, to Michael, for never once refusing when I said “here, try this.” This book is dedicated to him; he is my reason for everything I do.

Well, I’m a bit teary… Thanks again, you guys. Love you.



Vegan Egg Substitutes

When I first started writing my cookbook, I got pretty deep into the whole vegan egg substitutes scene.

Oh, yeah, it’s a scene.

So, here’s the thing about eggs: you might think of them as those little protein bombs that you eat for breakfast (and they are, unless you’re vegan). But eggs in baking serve an important purpose which makes them difficult to omit.

First off, eggs bind. They’re wet and a little viscous, and those qualities help to bind dry ingredients like flour and sugar together, and make a smooth and homogeneous mixture. Secondly, eggs (especially egg whites), help to leaven baking. Leave the eggs out, and you’re often faced with heavy, brick-like baking, which is exactly nobody’s favorite.

So, when you are baking vegan, you can’t just leave the eggs out and proceed with the recipe. You really need to replace the eggs in your recipe with something.

Here are some options:

  1. Banana: ripe, mashed banana has a similar consistency to eggs, it actually works pretty well as a binder.
  2. Seeds + water: you have a few different options here. Ground flax and chia seeds both work really well; just take 1 tbsp of the seed and mix it in a small bowl with 3 tbsp of water. Mix it well together and then pop it in the fridge for about 15 minutes. It will create this kind of gummy paste that works really well for binding dry ingredients. I also use psyllium husk for this sometimes, when I have a more delicate dish that I want a finer mouthfeel for.
  3. Aquafaba: duh. I mean I wrote the book on this one. Literally. I use aquafaba in two ways: I’ll add a few tablespoons of it, straight-up to my recipe as an egg replacer. I use it in this way in recipes like cookies or brownies. If I am baking something that requires some ariness, like a cake or waffles, I whip the aquafaba first, then carefully fold it in at the last moment. It basically acts like a meringue.

Here’s a cool infographic I found with some other ideas you can use for egg substitutes.

By the way, my book,  Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water) will be published later this month! It’s jam-packed with tons of yummy, delicious vegan recipes featuring Aquafaba.





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