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Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water Paperback – October 4, 2016

4.5 out of 5 stars 34 customer reviews

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Product Details

  • Paperback: 192 pages
  • Publisher: Vegan Heritage Press, LLC (October 4, 2016)
  • Language: English
  • ISBN-10: 1941252273
  • ISBN-13: 978-1941252277
  • Product Dimensions: 7.5 x 0.5 x 9 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Best Sellers Rank: #21,852 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Anne P. Mitchell HALL OF FAMETOP 10 REVIEWER on October 21, 2016
Format: Paperback Verified Purchase
I have been using aquafaba (the liquid from a can of chickpeas or other bean) since Goose first started writing about it (he and I are friends on Facebook, and part of some of the same veg*n groups on Facebook). So, I've been using aquafaba for well over a year and a half.

Two things that I want to say right up front: This is an amazing discovery not only for vegans, but for *anybody* who can't eat eggs. And this is *not* like *any* other egg 'substitute' out there. It is *JUST LIKE EGG WHITES*!!!

And secondly, NO! It does *NOT* taste like beans! In fact, I've shocked people who eat my meringue cookies, and my meringue pies, when I tell them what it's made from.

*YOU CANNOT TELL THE DIFFERENCE!!*

All it takes is one time of whipping this liquid in your mixer into an *identical* substance as whipped egg whites to turn any non-believer into a believer.

I'm including pictures of the aquafaba whipped in my Kitchenaid, and then both meringue cookies, and a vegan meringue pumpkin pie that I made for Thanksgiving last year. (Easy peasy - get the vegan pumpkin pie from Whole Foods, whip up some aquafaba meringue, spread it over the pie, and bake!)

While there are tons of great resources online and in the Facebook group (search for the 'Aquafaba (AKA the original "Vegan Meringue - Hits and Misses!" ' group)), what has been missing has been a proper aquafaba cookbook!

So THANK YOU, Zsu Dever, for writing this (and kudos for having Goose write the forward!)

Now, all this said, Zsu didn't just slap together any old book and get it up online in order to be among the first, like *some* 'cookbook' authors do (I'm looking at you, Instant Pot book and Air Fryer book authors).
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Format: Paperback
This is a one-of-a-kind, innovative cookbook for anyone wishing to learn how to use the versatile and trendy new ingredient, aquafaba, in their cooking. It is clear that a huge amount of time and experimentation went into this book, and the resulting recipes are carefully and clearly written with absolutely delicious results. If you are familiar with this ingredient you might assume a book focusing on the use of Aquafaba would be full of recipes for sweets such as lemon meringue pie. But in fact, there is a huge variety of recipes in here from quiche, to cheese, to meatballs, etc., plus an entire chapter on delicious ways to use the leftover chickpeas that you will have stocked in your freezer once you start cooking from this book.

I have so far made 30 recipes from this book, and can honestly say I would make every one of them again. Some of the stand-outs for me are:

Chile Relleno Quiche - so creamy and extremely flavorful, this quiche has a really nice kick to it
Sun Dried Tomato Quiche - another great quiche which is so versatile, I have also tried it with Kalamata olives, delicious!
Pound Cake - perfect texture, served with berries and coconut whipped cream it was the perfect dessert
Egg Roll Wrappers - these came out almost exactly like store bought wrappers, only better. I made round ones for potstickers and will not be buying store-bought wrappers ever again.
Coconut Key-Lime Cream Pie - my friends couldn't get over how light and creamy and delicious this was
Chocolate Ice Cream - wow!
Country-Style Aged Sharp Cheddar Cheese - this cheese was incredible. Even better than Miyoko's Creamery gourmet cheeses.
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Format: Paperback Verified Purchase
I am 4 recipes into this book and they are great. I had no idea that liquid from beans could do this. I have bought other books from this author and I have never been disappointed. If you are vegan and like to cook then you have to have this knowledge.
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Format: Paperback Verified Purchase
The pictures sold the book - For a cooking class with 8th grade girls we made the Mississippi Mud Pie as 'smores tartlets (graham cracker crust) and the whipped topping and the pudding layer were amazing. Even the folding was difficult like egg whites. Then we carmelized the tops with a creme brulee torch and you can see the results. Yum! This book exceeded my expectations and I'm already planning a spring course at the local adult school to introduce others to the magic of Aquafaba
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Format: Kindle Edition Verified Purchase
I have eagerly awaited this book. I knew nothing of the online groups but the idea of using bean water for these purposes was fascinating. I am not vegan or vegetarian but often cook such recipes, and am a very experienced cook.

It surprised me that a number of esoteric ingredients are required. Here's a list of them:

Xanthan gum
Psyllium powder
Kombu
Cream of tartar
Lactic acid
Nutritional yeast

I can't wait to try the recipes. They look fascinating. There's everything from nougat, waffles, vegan cheese, "meatballs", both Swedish and Italian, matzo brei, various pies, portobello schnitzel, marshmallow crime and fudge. There are even a number of recipes for chickpeas that I can't wait to try. You see you need to cook chickpeas to make the bean water. It's great to have ways to use them too.

The bottom line, this is a great book with lots of intriguing recipes. Just be aware you need some unusual ingredients, although maybe they aren't unusual to you.

Recipe reviews to come.
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