Chapter 1 Introduction: magical bean water!

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4 Chapter 1 Introduction: magical bean water! Chapter 2 About Aquafaba What is Aquafaba? Where did it come from? The science of how it works How much do I need? Will everything taste like beans? Will it make me gassy? Types of beans Tofu water How to make it from dried beans Stabilizers Sugar Storing and freezing How to use Uses when plain Uses when whipped Whipping techniques Chapter 3 The Vegan Pantry An introduction to ingredients you should stock to be a successful vegan cook Chapter 4 Tools Useful gadgets and small kitchen appliances to help you make delicious food from scratch Vegan Basic Recipes Oat Milk Almond Milk Cashew Milk Chickpea Milk Coconut Milk Aquafaba Cheese Herbed Nut Cheese Coconut Whip Croutons Mayo Coconut Yogurt Vegan Egg Subs Marshmallow Fluff Coconut Bacon Vegetable Stock Baked Goods Vegan Bread Pastry Pizza Crust Morning Glory Muffins Blueberry Muffins Banana Bread Chocolate Zucchini Bread Everything Crackers Herbed Chickpea Crackers Juice Pulp Crackers Olive Oil Rosemary Focaccia Cornbread Salads & Dressings Caesar Salad Kale Salad Hearty Vegetable Salad Tabbouleh Vegan Salad Rolls with Smoked Tofu Greek salad with tofu feta Sushi salad Slaw Sauces Alfredo cheese Miso Gravy Mango Mayo Chipotle Mayo Lemon-Herb Mayo Fry Sauce Pesto Salsa Tomato Sauce Breakfast Breakfast cookies Omelets Frittata Scrambled Eggs Coconut French Toast Pancakes Waffles Sweet Crepes Blueberry Lemon Scones Breakfast Burrito Snacks Mediterranean Roasted Chickpeas Sweet, Spicy & Salty Almonds Hummus Roasted Garlic Hummus Beet Hummus Energy Bites Lunches and Dinners Falafels Everything but the Kitchen Sink Veggie burgers Meatless Loaf Chickpea Chicken Salad Chickpea Curry Vegan Chili Vegan Shepherd s Pie Vegan Mac & Cheese Jackfruit Tacos Cornbread Waffles & Jackfruit Pulled Pork Jackfruit Burgers Jackfruit Crab Cakes Lentil pate Jennifer's Mixed Bean Soup Butternut Squash Soup Kale & White Bean Soup Savory Crepe Manicotti or Lasagna Basic Vegan Pasta Polenta Risotto Vegetable Fritters with Mango Mayo Grownup Tater Tots Pesto, Artichoke and Olive Flatbread Desserts Fruit Pavlova Sweet Potato Pie Lemon Meringue Pie Chocolate Soufflé Chocolate Donuts with Caramel Glaze Pumpkin Spiced Donuts Chocolate Beer Cake Lemon-Rosemary Polenta Cake Carrot Cake Traditional Sponge Cake Chocolate Chip Cookies Peanut Butter Cookies Snickerdoodles Whoopie Pies Brownies Pizookie S'mores Cups Cream Cheese Icing Marshmallow Icing Buttercream Icing Tiramisu Macarons Gourmet Marshmallows Marshmallow Squares Lemon-Lavender Shortbread Banoffee Pie in a Jar Cold Treats Chocolate Ice Cream Vanilla Ice Cream Oreo Ice Cream Peach Gelato Strawberry Rhubarb Ice Cream Chocolate Mousse Chocolate Silk Pie Crème Brûlée Ice Cream Sandwiches Baked Alaska

5 Aquafabulous! 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water) 208 pages total $19.95 CA / $19.95 US 7" x 10" Index 16 color photographs ISBN April 2017 ABOUT THE AUTHOR Rebecca Coleman is a food blogger (Cooking by Laptop) and she works primarily with small businesses, arts and non profit organizations to help them to create social media marketing plans. Aquafaba literally means bean water the water that s drained off neutral-colored beans like chickpeas, white beans and cannellini beans Selling Points The discovery of aquafaba has literally blown open the world of vegan baking Egg substitutions are always the hardest challenge when it comes to baking because their chemical properties make them integral to binding and leavening aquafaba is the perfect substitute This fantastic collection of 100+ egg-free, vegan recipes will not only appeal to vegans but to anyone who has an allergy to dairy and eggs Rebecca s recipes are proof positive that you can go completely egg-free and enjoy deliciously satisfying food featuring everything from cheeses and breads to salads, snacks, hearty lunches and dinners The general rule of thumb is 3 tbsp of aquafaba equals one egg. It s the protein in aquafaba when mixed with some sugar and a pinch of cream of tartar that perfectly replicates egg whites Neutral in taste, your recipes won t taste beany You no longer have to live without the culinary wonders that eggs and egg whites offer. All you need to do is open up a can of chickpeas, drain the water and you re ready to go Marketing & Publicity Robert Rose will launch a highly targeted marketing & publicity campaign across North American platforms including regional and national print, radio, TV and online media. 8,798 Cookbook/Food/Food Science writers/reviewers 3,446 Baking writers & reviewers 2,375 Women s Interest & Lifestyle writers & reviewers 1,687 Personal Health & Wellness/Allergy writers/reviewers 1,036 Green Living/Vegan writers/reviewers 408 Non-Fiction + News/Features + New Product writers & reviewers Visit us at

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continued from back cover Sardine Spread Basic Pesto Creamy Basil Pesto Broccoli Cilantro Pesto Parsley Pesto Sauce Tomato Avocado Salsa Cucumber Mint Raita Vegetarian Dishes Zucchini Patties Savory Vegetarian