Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ Free Shipping
+ $3.99 shipping
+ $3.99 shipping
Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba Paperback – April 28, 2017
Frequently bought together
Customers who bought this item also bought
About the Author
Rebecca Coleman has three passions: food, travel and social media. She blogs at Cooking by Laptop and teaches social media marketing at universities in the Vancouver, BC area. She lives with her teenage son, Michael, and they can often be found riding their bikes on the seawall.
Browse award-winning titles. See more
If you are a seller for this product, would you like to suggest updates through seller support?
Top customer reviews
What really caught my eye are the recipes for meringues, macaroons, and other treats that are normally based on the concept of whipping egg whites with a ton of sugar. I'm not vegan and don't have an egg allergy, so I use eggs liberally in my kitchen, but I do avoid sugar, so I've been avoiding whites-whipped-with-sugar recipes for years because of the latter ingredient. Rebecca whips far, far less sugar into her aquafaba than what I've usually seen whipped into egg whites, which is immensely appealing. Finally, I can make use of the macaroon molds I bought when I was in France!
In short, Aquafabulous is an interesting foray into the art of not wasting--why spill aquafaba down the drain the next time you open a can of chickpeas or white beans? Use it instead! As Rebecca points out, you can freeze it in ice cube trays and then use it to create fluffy, airy textures the next time you want to make waffles, falafel, crepes, or any other 100+ recipes in her book.
We were sent a review copy of Aquafabulous 100+ Egg-Free Vegan Recipes Using Aquafaba for the purpose of writing this review.
We have been trying to live healthy for a while now. We have reduced our intake of animal products as much as possible. But some things are hard to give up, like cake and omelettes.
Aquafaba, which is really just water drained off of beans, can be used in place of eggs in many recipes. Who knew?
The author, Rebecca Coleman, teaches readers the basics in the first part of the book and then she gets into actually making many tasty treats. She even helps us with recipes for the beans that are left over after making the aquafaba.
If you are trying to eat healthier, Aquafabulous 100+ Egg-Free Vegan Recipes Using Aquafaba would make a great addition to your kitchen library.