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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Harissa Brownies {Vegan, Gluten-Free}

I mean, if there’s one thing I love, it’s mixing the savoury with the sweet. It’s fun to put ingredients in a dessert that you’d think have no right being there, and yet turn out to taste so good.

A few months ago, I stumbled across this vegan, gluten-free, four-ingredient brownie recipe. The four ingredients were: cooked sweet potatoes, maple syrup, nut butter and cocoa. I tried it, adding a few key ingredients, and it was…. good. Okay. Not amazing.

So I started to play with the recipe a little. I’d originally used peanut butter, because that’s what I had, but I wondered what a different kind of nut butter would bring to the party. What if I used pumpkin instead of sweet potato? What if I mixed in some different flavours? The end result? Harissa Brownies!

Harissa Brownies

So now the brownies are no longer just four ingredients, but they are still vegan and gluten-free!

This particular version took on a distinctly middle-eastern flair with the addition of tahini and harissa.

Harissa is a new discovery for me in just the last couple of years. It’s a spicy paste made from roasted peppers, and it’s used a lot in Persian cuisine. You can buy it in a tube from your local Persian market (if you’re in Vancouver, go to the Persia Foods, they have several locations around town). Tahini is also heavily used in middle-eastern food, so you can pick some of that up there, while you’re at it. Tahini is just nut butter or paste made from sesame seeds (so less chance someone will be allergic–bonus).

The only downside of this recipe is because it lacks flour and eggs, it is a pretty wet batter, and it takes a full hour to bake properly. But this is, hands-down, the best vegan, gluten-free brownie recipe I’ve tried (and I’ve tried a lot and been really, really disappointed every time).

I cooked my sweet potato by cutting it into 4 pieces and dropping it into the Instant Pot on top of the trivet with a bit of water in the bottom for 10 minutes, but honestly, just toss and extra one in the next time you’re cooking sweet potatoes for dinner. And use it make dessert.

The end result is something akin to Mexican hot chocolate, or a Mole; chocolate, sweet and spice. If you don’t like spice or can’t find the harissa, just leave it out.

Harissa Brownies

  • 1 cup cooked, mashed sweet potatoes (or try with canned pumpkin); about one medium sweet potato
  • 1/2 cup tahini
  • 1/4 cup maple syrup
  • 1/4 cup cocoa powder
  • 1 tsp harissa paste
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp salt

Method:

  1. Add the sweet potatoes to a large bowl and mash them well. I have also used a ricer or a food mill to ensure the silkiest quality, but mashing them with a fork is fine, too. Add the rest of the ingredients and mix well until combined.
  2. Line a 7″ square pan with parchment, and scrape the batter into it.
  3. Bake in a 350 degree oven for 60 minutes.

Tortilla-Egg Roll-Ups

Friends, hello!!

Yes, I’m still alive. I went underground there for a while, because, you see, I’m writing a new cookbook for y’all, and it is intense work.

As much as I would like to believe that there is no limit to the creativity in this world (and I do believe that), I only have so much energy to go around. So while I’m pouring the vast majority of my creative energy these days in developing new recipes for the cookbook, my other channels, like this blog, Instagram and TikTok, are somewhat suffering. But there will be loads to talk about in a few months when the book is published!

Okay, so. In the mean time. I’m writing a cookbook. There’s a pandemic and everyone is staying indoors and baking bread. It’s legit not the worst time to be writing a cookbook, though sourcing ingredients has been a challenge times.

Literally the only thing I spend my money on these days is food. Other than one thing I ordered for myself for Mother’s Day, I haven’t bought any clothes. We have ordered a couple of electronic things from Amazon, but other than that, all my spending is for groceries and a once-weekly takeout meal.

Easy Tortilla Egg Roll Ups

I was, quite honestly, starting to get a bit tired of the things we were eating, because we’re in a bit of a rut: pasta, pizza, burgers, stir fry. Repeat.

Like many of you right now, I’m watching a lot of Netflix. I started watching a new cooking show called Nadiya’s Time to Eat. It’s from the UK and it’s all about quick and easy cooking. In the first episode, Nadiya made these Tortilla-Egg Roll-Ups and I knew I had to try them.

They are, I have to say, kind of amazing.

First of all, they are a basic, pantry-staple kind of recipe. Eggs, tortillas and cheese are three things I pretty much always have on hand. Second, they are a quick meal, but the payoff for a quick breakfast/brunch/lunch is pretty high. They are filling and texturally satisfying. Thirdly, they are easily customizable. So really, whatever your favourite ingredients are, throw them in there, and bam! Easy meal.

You could also whip up a whole bunch of these and leave them in the fridge. I did that this week, and they make great breakfasts, or a quick lunch for the boy, just zap the Tortilla-Egg Roll-Ups in the microwave.

The only thing you really need to learn here, is the technique of how to make them. The rest of the ingredients are up to you.

I also had on hand some veggie soyriso (the last of my Trader Joe’s–sad faces), and some fresh herbs. I have since gotten some red peppers, I think that would be nice, and I have some olives in the fridge as well.

To make Tortilla-Egg Roll-Ups, beat up an egg in a bowl, and prep all your ingredients (ie chop them) in advance. “Butter” one side of a large tortilla with pesto. You need a large, non-stick pan, I used my crepe pan. Put a little oil in the pan, then pour your egg onto it and swirl it around like crepe, so it spreads all over in a thin layer. Now place your tortilla, pesto side down, on top of the egg layer and carefully press it down into the eggs with your hand.

Give it another few seconds to cook, but it is ready very quickly. Now flip the whole thing over so the tortilla is on the pan and the egg is on top. Here’s when you “fill” it. Sprinkle your toppings all over the egg, including some cheese. By now, the tortilla with be toasted and crispy. Slide it off the pan and onto a board, and then roll it up. Cut in half and serve your Tortilla-Egg Roll-Ups with a little salad for a complete and easy meal.

 

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