Plant-Forward Living with Rebecca Coleman
Last month, I had to go to Toronto to speak at a conference. I had discovered the Two Market Girls’ YouTube channel a while back, and got in contact with them. Like me, they were doing vegan recipes in Canada, and I thought it would …
More media coverage! Watch me making Vegan Aquafaba Chocolate Mousse with Keri Adams on CTV Live. Now with 40% more jazz hands! Original air date: August 7, 2017.
Yesterday, I got to do a cooking demo on the Global Noon News. Here’s the video: And here’s the full recipe.
Recipe number 2 this week on the theme of coconut-lime! This is a variation of the lemon meringue pie that I wrote for my cookbook, Aquafabulous! I just made it up, though, so it didn’t actually make it into the cookbook… whoops! This is really, …
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. But I needed …
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 …
After a year of hard work, my cookbook has been published! 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. Aquafabulous! has 125 recipes featuring Aquafaba, and here’s a little …
So… this Aquafaba stuff. You’d think that I’d completed experimenting with it while I was writing my cookbook, but it turns out I’m still discovering new ways to use it. I did quite a bit of experimenting with concentrating AF while researching the book. I …
You know what I love about vegan cooking? Everyone can eat it. Most of you out there probably think the opposite of Vegan cooking. It’s exclusionary. You can’t eat any cheese, milk or butter? No meat? That rules out most people, right? Not really. If …
It’s officially spring, and I know that because rhubarb is in the farmer’s markets! View this post on Instagram A post shared by Rebecca Coleman, Food Writer (@rebeccacoleman) I love rhubarb. Not just for its tartness, but also because it tends to be one of …