Ebook Free Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water, by Zsu Dever

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Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water, by Zsu Dever

Ebook Free Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water, by Zsu Dever

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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.

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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: 1.1 pounds (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

64 customer reviews

Amazon Best Sellers Rank:

#204,246 in Books (See Top 100 in Books)

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).No, *this* book is an *incredibly* well-done book in its own right!The pictures are gorgeous, the binding is very professional.But above all, the *information*, and the *recipes* are WONDERFUL!!Yes, you truly can make egg-free meringue, vegan 'butter', egg-free vegan mayonnaise, and so many other treats with the liquid from the lowly bean!And what do I do with the chickpeas after getting the aquafaba out of the can? I salt and season them and throw them in the dehydrator - they make a wonderful, crunchy snack!By the way, you *can* make your own aquafaba if you don't want to use canned chickpeas, but I find having these "egg whites" sitting in the pantry for whenever I need them so very convenient.

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 itSun 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 dessertEgg 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 wasChocolate Ice Cream - wow!Country-Style Aged Sharp Cheddar Cheese - this cheese was incredible. Even better than Miyoko's Creamery gourmet cheeses.Peruvian Roasted Chickpea Potato Bowl - Amazing flavorsShiro Wot - Again, amazing flavorsKorean Dak Galbi - Did I say amazing flavors yet?Yogurt - I made this in my Instant Pot and it was so easy and the results were creamy and delicious.Lemon Poppyseed Muffins - These were so light and flavorful, and when I drizzled a simple royal icing over it (recipe also in the book) it was like a decadent dessert.As you can see, the variety of recipes in this book is amazing! And nearly all of the ingredients are very easy to find. The difficulty level varies from very simple to somewhat complex, but even the complex recipes are well worth the time for the results you will get. I can't wait to try more of the recipes. Never throw away your bean cooking water again!

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.

I wasn't an aquafaba-believer, but figured it was worth a try to get this book. DANG, I was wrong! Aquafaba is the BOMB. We buy chickpeas all the time now, just to get at that magical liquid! Start with the vegan meringue cookies (page 104). This alone will make you fall in love with the cookbook and aquafaba in general. Yeah, we've made them several times and you can easily double the batch for parties or cookie swaps.Don't stop there, though - try the Mississippi Mud Pie on page 90, the Chile Quiche on page 50 and the simple pancakes on page 30. All are serious winners! Even if you're new to using aqaufaba, the book has your covered because there is a several page primer to get you going and help with any issues that arise. It's simple to follow and use! Also, gluten free, soy free and nut free recipes are all clearly labeled.Most of the recipes in this book are easy to execute, however some, like the homemade marshmallows and macarons, are more like "project cooking." The collection has a few fancy dishes, but it's overall very homestyle - featuring meals recipes like meatloaf, lemon poppyseed muffins, pound cake, frittatas, waffles and doughnuts. There are also some ethnic recipes like tamagoyaki rolls, matzo brei and schnitzel.

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Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water, by Zsu Dever PDF

Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water, by Zsu Dever PDF