ERRATA
Page 14. Country-style Aged Sharp Cheese. The yogurt in the recipe needs to be drained for 24 hours before using it in the recipe. It states it in the yogurt recipe, but it should reiterate it in the cheese recipe.
TABLE OF CONTENTS
Aquafaba [Amazon, B&N, Book Depository]
PLEASE NOTE! THIS COOKBOOK USES NUTS, COCONUT OIL, VEGAN BUTTER, SUGAR AND REFINED FLOURS.
Recipes with a (*) contain no aquafaba; they are basic recipes to help complete the book.
All photos copyright Zsu Dever.
Aquafaba:
What It Is
How to Make It
How to Use It
How to Store It
Condiments:
Butter
Cream Cheese
Country-Style Aged Sharp Cheese
Everyday Cheese
Mayonnaise
Toom Sauce
*Yogurt
Italian Dressing
Caesar Dressing
*Worcestershire Sauce
*Brown Sugar
Breakfast:
Baked Doughnuts Three Ways:
Baked Chocolate Cake Doughnuts
Baked Apple Cider Cake DoughnutsBaked Blueberry Crumb Doughnuts
Classic Waffles
Toasted Oat Waffles
Fluffy Pancakes
Lemon Poppy Seed Muffins
French Toast
Frittata
Tamagoyaki Rolled Omelet
Matzo Brei
Crêpes
Lunch and Dinner:
Latkes
Eggroll Wrappers
Galushka
Chile Relleno Quiche
Sun-Dried Tomato and Artichoke Quiche
Portobello Schnitzel
Fasírt Hungarian Burger
Levantine Kebabs
Italian MeatballsSwedish Meatballs
Meatloaf
Hot Cross Buns
Gluten-Free Artisan Bread
Challah
Brioche
Sweets from the Pantry:
Fried Doughnuts
Featherlight Chocolate Mousse
Nougat
Marshmallow Crème
Puffed Rice Treat Bars
*Glucose Syrup Two Ways:
Glucose Syrup
Honey Substitute
Marshmallows
Fantasy Fudge
Mississippi Mud Pie*Graham Cracker Crust
Sweet Whipped Topping
Lemon Meringue Pie
*Traditional Pie Crust
Coconut-Key Lime Cream Pie
Chocolate Ice Cream
Berry Swirl-Coconut Ice Cream
Caramel-Praline Cashew Ice Cream
Sweets from the Oven:
Meringue Cookies
Basic Macaron Shells
Basic Nut-Free Macaron Shells
Espresso Macarons
Madagascar-Vanilla Macarons
Swiss Buttercream
Chocolate Macarons
Strawberry Shortcake Macarons
Tuile Cookies
Dutch Butter Cookies
Sugar Cookies
Soft-Batch Chocolate Chip CookiesPistachio and Cranberry Biscotti
Royal Icing
Autumn-Spiced Bread Pudding
Madeleines
Chewy Fudge Brownies
Pound Cake
Bonus: Bean Recipes:
Roasted Chickpeas Four Ways:
Five-Spice Maple Glazed Roasted Chickpeas
Moroccan Merguez-Spiced Roasted Chickpeas
Canary Island Mojo Rojo Roasted Chickpeas
Tourtiere Roasted Chickpeas
Rosemary and Roasted Garlic Hummus
Chickpea and Zucchini Fozelék
Peruvian Roasted Chickpea-Potato Bowl
Curried Caribbean Coconut Chickpeas
Falafel Döner
Korean Dak Galbi
Chickpea Gulyás
Pulled Seitan Chickpea Roast:
Memphis-Style Pulled Barbecue
Shiro Wat:
Shiro Flour
Zsu
ReplyDeleteI just received your "Aquafaba" book. It is lovely. I've been using Aquafaba for some time and your uses of it is most inventive! But many of your recipes use oil (coconut, olive etc.) and I cant and don't use oil. In many other recipes I have found substitutes that work nicely (for example, applesauce in baking, tahini in dressings) but am at a loss to know what I might be able to use in your recipes. I know it depends on the recipe but have you any ideas I might try, say for the cheeses or the ice cream?
Thanks so much
Shelah Wilgus
Hi Shelah,
DeleteFirst, thank you for having Aquafaba! I understand you not wanting to use oil in the recipes. As you can tell, there are many (most?) recipes that use it. Although I do not use oil in most of my daily cooking, this book really threw caution to the wind.
Having said that, I will be very happy to work with you to find adequate replacements wherever possible. Which cheese were you thinking of? There are two in the book. There is only 1 ice cream in the book with butter (oil), the soy ice cream. The other two have no oil. Did you want a sub for the butter in that one?
Once you let me know what you would like, I can try out a few ideas and get back to you.
Zsu
Thanks so much for your kind reply.
ReplyDeleteHow about the a replacement for the coconut oil in "everyday cheese." I'm good with all the other ingredients. We have quite successfully made soy yogurt in my much loved instant pot.
In other recipes I have successfully substituted tahini in many recipes, would it work in the cheese? Other suggestions?
Today I added black bean Aquafaba to the classic .tofu chocolate mousse. Made it wonderfully light and fluffy. Tomorrow I plan to make the meatloaf on page 62.
Grateful I don't live in Florida anymore. And thanks again for your gracious response
Shelah
Shelah, I will make the cheese and do some brainstorming.
DeleteThanks.
DeleteThis TOC looks amazing! You certainly seem to have delved deeply into aquafaba's abilities. One thing I have been wanting to veganize is cream puffs (pate a choux). Did you try anything in this direction, or do you have any advice? I don't know enough about macarons to say whether that recipe can serve as a starting point if the two are very different.
ReplyDeleteThank you!
DeleteI did try my hand at pate a choux, with no success, yet. Unfortunately, I ran out of time for the book, but I haven't given up. The structure of aquafaba lacks the structure of eggs, which is why it won't work as is.
Since it was a very challenging recipe, I put it on the back burner and if I figure it out, I'll release the recipe here on my blog.
Starting point would be to add protein and fat - those are the biggest things lacking in aquafaba that eggs have.
If you come up with anything, I hope you will let me know!
Easy - use tapioca (arrowroot) flour. Add water to saucepan and stir while cooking until it thickens and becomes elastic. How much water you use depends on whether you add wheat flour or make it gluten free (sorghum is my favourite for flavour and texture). Add baking powder when mixture starts to cool and bake asap. (Baking powder is activated by water and heat).
DeleteMaria Sobolewski
Cool, Maria! I'm giving this a try! Thank you for sharing!!
DeleteZsu, happy to share. Depending on how much liquid is used the boiled tapioca flour can also make pourable custard or solid as for lemon meringue, custard tart, Australian vanilla slice (layered with flaky pastry) or quiche when paired with non dairy milks, besan flour or well cooked red split lentils, etc.
DeleteAs for the aquafaba i have used tofu water to great effect and will try canned corn kernel liquid too. Looking forward to trying your madeleines and other goodies from the book. Happy experimenting!
Maria Sobolewski
Yes, I have heard of the tofu water from the pressing of the tofu. I am intrigued with the tapioca flour for the cream pufffs. It is something I will be trying as soon as I find a minute. Thank you for sharing your ingenious idea! I'll report here when I've done it.
DeleteI love your book! i found your refrigerator dough recipe online and it's also amazing. my family is also gluten free. We use better batter flour for our substitutes. i find i need to add more liquid in my recipes. do you suggest adding just more water to the refrigerator dough recipe or also increasing the aquafaba? Thanks :)
ReplyDeleteHi Liz!
DeleteThank you so much! Add more water and aquafaba equally. And give your dough a few minutes to soak up the liquid. GF flours tend to need a bit more time to hydrate than gluten flour does. Lmk if you have any other questions.
Thank you again!
Zsu
Zsu, I just bought your Aquafaba book and have one question for you on the basic crockpot bean recipe, the instructions call for rinsed, drained beans but do not specifically state presoaked, should they be presoaked or not? And for how long? Thank you, I'm super excited to try some recipes.
ReplyDeleteThank you so much for having it! No, do not presoak the beans. Let me know if you have other questions. Thank you again!
Deletehello! i have been studying your book and i love it. i usually make my own aquafaba but it never whips up quite like the canned kind. even when i reduce it. i decided that if i want to make baked alaska with the aquafaba as meringue i will use the canned stuff but for the egg replacer i am just using what i have. would my aquafaba work in your sweet whipped topping? and can i use agave or maple syrup instead of your glucose syrup? thanks so much!
ReplyDeleteHi Lisa,
DeleteThanks for having the book!
I highly recommend you follow my recipe to make aquafaba. I guarantee it is stronger than the canned version. In fact, if you use canned aquafaba you have to reduce it by 1/3 to get it to be as strong as homemade using my recipe.
The whipped topping needs an aquafaba that uses Reduced Aquafaba. Note that if you use canned aquafaba you need to reduce it by 1/3 and then reduce that by 1/2. You see it is more economical to make it at home.
I bet that when you made AF at home before you either used too much water to beans or you didn't allow the water and beans to cook together long enough. My recipe makes sure that the proportions are correct.
No you can't use agave or maple instead of glucose or corn syrup because the molecules are different. When I tried using those my recipes flopped.
Thank you again!
Zsu
also, please notify me when you answer. lisa
ReplyDeleteI tried notifying you but your account is restricted. I don't have another way to contact you. You are very welcome to email me. Zsu at zsusveganpantry dot com.
DeleteLet me know if you have any other questions.
DeleteJust mixed up the biscotti and it is too dry to stick together. I'm sure I used the correct amounts.
ReplyDeleteIt could be the humidity or weather. Add a bit of water, maybe a tablespoon. Mix until it just sticks together. I hope this isn't too late!
DeleteBTW, if you can, email me next time. It's a faster turn-around with an answer. zsu (at) zsusveganpantry (dot) com
DeleteHi. I made the chickpea seitan roast. It's great. I was wondering how well it freezes. We are two at home and it's a lot for us. Does it freeze well? Thanks.
ReplyDeleteAwesome! I'm so pleased you liked it! Yes, the roast freezes well. In fact, all seitan is excellent for freezing so never be afraid to make a bigger batch, as long as you have the freezer space.
DeleteJust learning how to use aquafaba. I reduce the canned liquid by half the first time, today. Will it work and can I freeze it ?
ReplyDeleteI want to make thin crepes.
Thank you for sharing a variety of recipes using aquafaba.
Christine
Hi Christine, half is a bit much. The best way to check is to chill the aquafaba in fridge. Once cold try to pour it. If it pours but gels somewhat then it's perfect. If it is so gelled that it won't pour then it is too reduced for general use. Yes, you can freeze it and thaw when you need it. Lmk if you have any other questions.
DeleteIf I were to do the Pulled Seitan chickpea roast in a large pot on a stove top instead of in a slow cooker how long do you think it would have to cook on a low heat?
ReplyDeleteI haven't tried this, yet, so it would be experimental. You're better of baking it in the oven, in the broth, for the same amount of time as in the slow cooker - around 300F. If you go the stove method, as low as you can get it, with lid ajar so you don't boil it (as much as possible) for about 3 hours, maybe. You can test the doneness by poking it. It will feel raw (test the poke before you cook it so you know the feel of raw seitan) and you know to keep cooking it.
DeleteIf you want to try it with my help, email me. zsu (at) zsusveganpantry (dot) com. I am very fast with my email, as long as I know to watch for it. Please give me a heads-up the day before to monitor said email so I don't leave you hanging.