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Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water Paperback – October 4, 2016
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About the Author
Zsu Dever hails from a long line of culinary professionals and restaurateurs. The author of Vegan Bowls and Everyday Vegan Eats, she is the publisher of Zsu’s Vegan Pantry blog. She is a food writer and photographer who has taught cooking workshops. A homeschooling mother of three teenagers, Zsu resides in San Diego, CA.
Top Customer Reviews
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).Read more ›
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.Read more ›
It surprised me that a number of esoteric ingredients are required. Here's a list of them:
Cream of tartar
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.
Most Recent Customer Reviews
This book coupled with the Facebook page, and you are on your way to amazing egg substitutions.Published 19 days ago by davlaw
So I just finished my initial skim of the book. Dare I say it, I'm amazed by the wonderful things bean water can do. Read morePublished 19 days ago by Trucker X
If you're new to cooking with aquafaba, this book is the best! Goose Wohlt, who wrote the intro, is the man who discovered the magic of aquafaba, and Zsu's recipes are rock solid. Read morePublished 23 days ago by R. Striepe