Publisher’s note

Front cover of book - Cooking with aquafaba“Aquafaba” means “bean water”—the water that’s drained off neutral-coloured beans like chickpeas, navy beans and cannellini beans.

The discovery of aquafaba has blown open the world of vegan baking. Things that were once considered impossible are now possible, and the options are endless. The chemical properties of eggs were thought to be integral to binding and leavening baked foods, and replacing them was a challenge that was difficult for vegan bakers to solve. But aquafaba is the perfect substitution for eggs, as its protein mimics their chemical magic. And since it’s neutral in flavor, you don’t need to worry about your dishes tasting like beans.

This incredible cookbook will be treasured not only by vegans but also by anyone who’s allergic to dairy and eggs. It provides ample proof that you can go egg-free and still enjoy all of your favorite foods. Rebecca’s delicious recipes will convert even ardent egg lovers, and you’ll never miss eggs again!

Morning glory muffins

Morning glory muffins - Cooking with aquafabaMany years ago, while we were visiting friends over Christmas, our host made these for breakfast. They remain one of my favourite muffins to this day, and I like that they have a little bit of everything. There are a million different versions of the morning glory—I’ve even seen some with pineapple—and they’re so delicious when served hot and fresh from the oven on a Saturday morning.

Makes 12 muffins 

  • Hand mixer option
  • Nut-free
  • Soy-free

Preparation/Supplies

  • Preheat oven to 350°F (180°C)
  • Stand mixer fitted with wire whisk attachment
  • 12-cup muffin pan, lightly greased

Ingredients

  • 1 cup (250 mL) all-purpose flour
  • 1/2 cup (125 mL) whole wheat flour
  • 1/2 cup + 2 tbsp (155 mL) granulated sugar, divided (see Tips)
  • 1 tsp (5 mL) baking soda
  • 2 tsp (10 mL) ground cinnamon, divided
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) shredded carrot
  • 6 pitted dates, chopped (see Tips)
  • 1/4 cup (60 mL) chopped dried apples
  • 1/4 cup (60 mL) chopped walnuts
  • 2 tbsp (30 mL) aquafaba
  • 1/8 tsp (0.5 mL) cream of tartar
  • 1/2 cup (125 mL) vegetable oil
  • 1/2 cup (125 mL) unsweetened applesauce
  • 1 tsp (5 mL) vanilla extract
  • 1/2 cup (125 mL) packed brown sugar
  • 2 tbsp (30 mL) quick-cooking rolled oats

Directions

  1. In a large bowl, combine all-purpose flour, whole wheat flour, 1/2 cup (125 mL) sugar, baking soda, 1 tsp (5 mL) cinnamon and salt. Add carrot, dates, dried apples and walnuts; toss well to combine. Set aside.
  2. In mixer bowl, combine aquafaba, 2 tbsp (30 mL) sugar and cream of tartar. Beat at medium speed for two minutes, then turn up to highest speed and beat until firm peaks form, about four to six minutes.
  3. Meanwhile, in a separate bowl, combine vegetable oil, applesauce and vanilla.
  4. Using a wooden spoon or spatula, make a well in centre of flour mixture. Pour applesauce mixture into well. Stir until combined. Carefully fold in aquafaba meringue (from Step 2).
  5. In a bowl, combine 1 tsp (5 mL) cinnamon, brown sugar and oats.
  6. Divide batter evenly among prepared muffin cups. Sprinkle oat mixture overtop.
  7. Bake in preheated oven until a tester comes out with just a few moist crumbs attached, about 20 to 25 minutes. Let cool in pan on a wire rack for about 20 minutes, then transfer to rack to cool completely before serving.

Tips

  • If you prefer, you can line the muffin pan with paper or silicone liners.
  • Make sure to use sugar that hasn’t been filtered through bone char.
  • If fresh blueberries aren’t in season, you can easily use frozen. Don’t thaw them before mixing into the batter.
  • You can swap out the dates with raisins or currants and the walnuts with pecans. Coconut is often included in this recipe, so you can use it instead of the dried apples, and you can use coconut oil in place of the vegetable oil.
  • The muffins will keep in an airtight container for up to five days in the fridge and in the freezer for up to six months.

Banoffee pie in a jar

Banoffee pie in a jar - Cooking with aquafabaBanoffee, simply put, is bananas and toffee. It may seem like a bit of a weird combination, but it’s insanely delicious. Originating in Britain, the dessert is usually made with dulce de leche. Since sweetened condensed milk isn’t vegan, I’ve made my own version of it here!

Makes 3 servings

  • Hand mixer option
  • Nut-free
  • Soy-free

Preparation/Supplies

  • Blender
  • Stand mixer fitted with wire whisk attachment
  • Three 2-cup (500 mL) mason jars

Ingredients

  • 4 tbsp (60 mL) pure creamed coconut, divided (see Tips)
  • 1 can (14 oz/398 mL) coconut milk
  • 6 pitted dates
  • 1/2 cup (125 mL) packed brown sugar
  • 1/2 tsp (2 mL) salt
  • 1/4 cup (60 mL) aquafaba
  • 2 tbsp (30 mL) granulated sugar
  • 1/8 tsp (0.5 mL) whole vanilla seeds (see Tips)
  • 1/8 tsp cream of tartar
  • 5 vegan graham crackers, crumbled
  • 1 large banana, peeled and cut into 1/2-inch (1 cm) slices

Directions

  1. In a medium saucepan, combine 2 tbsp (30 mL) creamed coconut, coconut milk, dates, brown sugar and salt. Simmer over medium-low heat, stirring often, until thickened and dates are soft, about 15 minutes. Remove from heat and let cool slightly.
  2. Transfer coconut milk mixture to blender and blend on High until smooth, about one to two minutes. Return to saucepan and cook over medium-low heat, stirring occasionally, until it reaches a thick, almost pudding-like consistency, about 10 to 15 minutes. Remove from heat.
  3. In mixer bowl, combine aquafaba, granulated sugar, vanilla seeds and cream of tartar. Set mixer speed to low and beat for two minutes, then set speed to medium and beat for an additional two minutes. Set to highest speed and beat mixture until stiff peaks form, an additional four to six minutes.
  4. Using a spatula, carefully fold remaining 2 tbsp (30 mL) pure creamed coconut into aquafaba meringue (from Step 3).
  5. Assembly: In the bottom of one mason jar, create a layer of crushed graham crackers to make a kind of crust. Next, spoon in a layer of coconut milk mixture. Next, add a layer of sliced banana. Finally, add a layer of aquafaba meringue. Repeat with another layer of coconut milk mixture, banana and aquafaba meringue. Garnish with a few sliced bananas, a dollop of aquafaba meringue and a sprinkle of graham cracker crumbs. Repeat with remaining mason jars and ingredients. Chill in the fridge for at least one hour. Serve.

Tips

  • There are a few different ways to get vanilla seeds. First off, you can buy whole vanilla beans at gourmet food stores. Carefully slice open the vanilla bean with the tip of a sharp paring knife, then scrape out its small seeds from the inside. You can also buy vanilla bean paste. This is vanilla seeds that have been preserved, usually in bourbon, and it has a gooey, paste-like texture. You can also buy dry vanilla seeds in a small jar—they aren’t cheap, but a little goes a long way.
  • Many commercially sold graham crackers are not vegan, since most contain honey. Check the ingredients list before you buy. I like Annie’s Organic Cinnamon Grahams. You can also purchase gluten-free graham crackers if you want to make the recipe gluten-free (try S’moreables by Kinnikinnick Foods or Mary’s Gone Crackers).
  • You can make this recipe ahead of time. Cover the jars and refrigerate for up to three days.
  • Make sure to use sugar that hasn’t been filtered through bone char, because it’s not vegan.

S’mores cups

S'mores cups - Cooking with aquafabaRemember when you went camping as a kid? One of the highlights for me was the gooey warmth of a marshmallow toasted on a stick. It was even better if you sandwiched it between two graham crackers with some chocolate. This is a slightly more grown-up version of s’mores. No campfire required … though you can use a torch.

Makes 6 cups

  • Hand mixer option
  • Nut-free
  • Soy-free

Preparation/Supplies

  • Preheat oven to 350°F (180°C)
  • Stand mixer fitted with wire whisk attachment
  • 6-cup muffin pan, lined with paper liners
  • Propane or butane torch (optional)

Ingredients

  • 1 cup (250 mL) vegan graham cracker crumbs
  • 1/4 cup (60 mL) vegan butter alternative, melted
  • 1/2 cup (125 mL) chopped 70 percent bittersweet (dark) vegan chocolate
  • 3 tbsp (45 mL) unsweetened non-dairy milk (approx.)
  • 1/4 cup (60 mL) aquafaba
  • 2 tbsp (30 mL) granulated sugar
  • 1/8 tsp (0.5 mL) cream of tartar
  • 1/8 tsp (0.5 mL) vanilla bean seeds (see Tips)

Directions

  1. In a small bowl, stir together graham cracker crumbs and melted butter to combine.
  2. Place 2 tbsp (30 mL) graham cracker mixture in bottom of each muffin cup, then pack down with a glass.
  3. Bake in preheated oven for 10 minutes. Remove from oven and let cool in pan on a wire rack.
  4. Fill a small saucepan with 1 to 2 inches (2.5 to 5 cm) water and bring to a gentle simmer over medium-high heat. In a heatproof metal bowl, combine chocolate and non-dairy milk. Set metal bowl on saucepan so that it fits tightly and doesn’t touch the water below. Stir chocolate until melted and smooth. You want the ganache to be smooth, glossy and fairly runny, not thick and lumpy. If it’s too thick, add a little more milk.
  5. Spoon about 2 tbsp (30 mL) melted chocolate over each graham cracker base, then shake pan to spread it around so that it forms an even layer. Transfer to freezer for at least 30 minutes.
  6. In mixer bowl, combine aquafaba, sugar, cream of tartar and vanilla seeds. Set mixer speed to low and beat for two minutes. Turn up speed to medium and beat for two minutes. Set to highest speed and beat mixture until fluffy and peaks form, about four to six minutes. It’ll have a similar texture to marshmallow fluff.
  7. Spoon as much fluff as possible into each muffin cup, then return to fridge for at least 30 more minutes or overnight. You may have leftover fluff (see Tips).
  8. Just before serving, pop cups out of muffin tins, peeling back paper liners. Use a torch to toast the tops, if desired, and serve (see Tips).

Tips

  • To make this recipe gluten-free, use gluten-free graham crackers.
  • Make sure to use sugar that hasn’t been filtered through bone char, because it’s not vegan.
  • You can use any leftover marshmallow fluff to top hot chocolate, waffles, berries or cakes.
  • To toast tops of s’mores: Hold the torch 2 to 3 inches (5 to 7.5 cm) from surface of s’mores. Wave it over the marshmallow fluff until it’s golden and the tops are caramel-coloured.
  • You can make this recipe ahead of time. Complete the recipe up to the end of Step 5. Before serving, pull from the fridge, top with marshmallow fluff, torch and serve.
  • Vanilla beans not only add a vanilla flavour (oddly enough) to dishes, but the flecks of bean throughout the finished dish are also very aesthetically pleasing. You can buy them in a few different forms: whole beans, paste and powder.
    You can purchase whole vanilla beans in many gourmet food shops and in the baking section of well-stocked grocery stores. Using a paring knife, carefully run the blade down the length of the vanilla bean, opening it up. You can then use the tip of the knife to scrape out the seeds inside. The scraped-out pods can be used to flavour milks, make vanilla simple syrup or infuse sugar.
    Another option is to buy vanilla bean paste. In this case the seeds have been preserved (usually in bourbon). I like to use ground vanilla bean powder, which comes in small glass jars. It introduces no extra moisture (as is the case with vanilla bean paste) and there’s no fuss or mess. You just have to measure, then add it to your recipe.

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Rebecca Coleman is a passionate foodie from Vancouver, B.C., Canada, where she lives just steps from the Pacific Ocean. She loves all things local, seasonal and sustainable, and is a frequent visitor to her local Farmer’s Markets and nearby farms in search of inspiration. For the past six years, Rebecca has been writing Cooking by Laptop, a food blog that focuses on recipes and her love of culinary exploration. Find her online on all social platforms @rebeccacoleman.


Courtesy of Aquafabulous! 100+ Egg-Free Vegan Recipes Using Aquafaba by Rebecca Coleman © 2017 www.robertrose.ca Available where books are sold.
image 1: Judith Doyle (Creative Commons BY-ND); images 2-4: Colin Erricson

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