Saturday, October 1, 2016

Aquafaba Cookbook Tour and Giveaway

cookbook review, giveaway, vegan recipe, Kittee Berns, bacon, vegan bacon
Today's post is all about the magic of bean water AKA, aquafaba, 
AKA the liquid leftover from cooking legumes, most commonly our beloved, humble chix0r.
::Taps Mic::

Howdy! Hello! Greetings once again! Welcome to the kickoff of Zsu Dever's blog tour for her newest cookbook Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water

"Bean water" is a gnarly way to describe any sort of esculent, but it's an especially lacking term for an ingredient that's taken an entire class of foods that formerly "had to be made from eggs," and transformed it into something that could easily be vegan. Aquafaba is a much more fitting and fabulous way to describe this liquid, which is the cooking water left behind after making beans (commonly chickpeas). This bean cooking by-product can be whipped into a stable foam that mimics traditional meringue in loads of vegan recipes including pavlova, French macaron, quiche, and even marshmallows.

Aquafabulous peaks to be transformed into vegan quiche.
Since aquafaba is relatively new to the culinary stage, folks are still learning how to best utilize it. Zsu wrote this book to unshroud this lowly ingredient, and to explain why it shouldn't be thrown away.

I've been playing around with super sugary meringue cookies, ever since I joined the Facebook group Vegan Meringue - Hits and Misses. This group offers tons of vegan meringue inspiration and recipes, and throughout her cookbook, Zsu does a great job crediting folks that were first to innovate with aquafaba.

My first play with aquafabulous meringues. I made these for Portland's Really Big Vegan Bakesale,
 from Lynn Dic's recipe c/o Facebook's vegan meringue group

If you haven't yet played around with aquafaba, Zsu has made a few videos to accompany the release of her book. My favorite is this meringue primer, which shows via time-lapse, the different stages of aquafaba as it's whipped from a froth to stiff peaks in a stand mixer.

Bicentennial Sun-Dried Tomato and Artichoke Quiche lefties.
Aquafaba, the cookbook, is broken into the following chapters: primer, condiments, breakfast, lunch and dinner, sweets from the pantry, sweets from the oven, bonus bean recipes, and ingredients and equipment. Since I've played around with sugary aquafaba meringues already, I was most excited to explore the savory recipes. 

Here's what I've made from Aquafaba thus far:
Sun-Dried Tomato and Artichoke Quiche (lunch and dinner chapter)
I've been a fan of Somer's tofu and cashew based Early Retirement Quiche, for a while now, so it was super exciting to try a new recipe that didn't rely on 'foo. This quiche was a bit of a project to prepare, and also really fun, because it requires a huge bowlful of stiff-peaked meringue. Folding the meringue into the quiche batter was a kitchen activity I hadn't done in 26 years of veganism. The quiche itself was light, airy and flavorful, but hard to compare to Somer's recipe, as they yield very different styles of quiche.

Italian Dressing (condiments chapter)
I'm always on the lookout for new salad dressings, especially creamy ones that aren't nut-based. This recipe makes a creamy Italian style dressing, which was really delish tossed with simple green lettuce. Because I need to get in as much anti-inflammatory EFA/EPA oil as possible, I used 7 Sources instead of the neutral oil called for in the recipe. This dressing was so tasty, the omega-filled oil wasn't really detectable--this will be in our regular salad dressing rotation. (recipe and photo below).

Curried Caribbean Coconut Chickpeas, topped with schpicy jalapeño.
Curried Caribbean Coconut Chickpeas (bonus bean recipes chapter)
Zsu was smart to include a chapter in her book to help use up the sad and rejected chickpeas you'll likely find languishing in your fridge. After making the Italian dressing and quiche, I definitely had chix0rz to use up, and this stew came together completely from my pantry and fridge. I have no idea if it's authentic or not, but it was mighty delicious. I made mine with cauliflower, shredded purple cabbage, and red pepper. The sauce is made from homemade curry powder heavy on the paprika, tomatoes, and coconut milk. Yumpy.

Classic Waffle hand.
Classic Waffles (breakfast chapter)
I'm editing this review to add a picture of the Classic Waffles I made last night, in a not so classic way. Instead of the AP flour called for in the recipe, I subbed Bob's GF 1:1 baking flour instead. These came out crispy and great, even though I also used a new-to-me Belgian waffle iron and really had no idea what I was doing. I see many savory version of these in my future, split in half for sammiches.

tofu vegan gluten-free crispy stir-fry protein
Thick, creamy Italian Dressing with bubbles from my immersion blender. 
Italian Dressing
Makes about 1 cup
Before you start, please read through the notes and recipe below!

This dressing is reminiscent of the popular casual Italian restaurant salad dressing, only it’s better for you. The sunflower seeds give texture of parmesan cheese and a mild eggy flavor. Enjoy it on salad, steamed vegetables, and as a marinade. If it separates slightly, just give it a quick shake. 

What You Need:
1/4 cup aquafaba, chilled (see Note)
1/4 cup canola or other neutral oil, chilled
2 tablespoons plain unsweetened nondairy yogurt
1 to 2 tablespoons white wine vinegar
1 teaspoon fresh lemon juice
1 teaspoon white miso
1 tablespoon nutritional yeast flakes
2 teaspoons granulated organic sugar
1 garlic clove, minced
1/2 teaspoon sea salt
1/4 teaspoon dried parsley or 1 teaspoon minced fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
Pinch red pepper flakes
Ground black pepper, to taste
2 tablespoons finely ground sunflower seeds, optional

What You Do:
1. Add the aquafaba to a wide-mouth pint or quart mason jar. Using an immersion blender that will fit in the jar, blend the aquafaba until frothy, about 20 seconds. While the blender is running, slowly add the oil in a steady stream.

2. When the mixture is homogenous and emulsified, add the yogurt, vinegar, lemon juice, miso, nutritional yeast, sugar, garlic, salt, parsley, oregano, basil, red pepper flakes, and ground black pepper. Blend again. Stir in the sunflower seeds (if using), and chill for 30 minutes before serving.

Note: Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using. 

From Aquafaba, copyright © 2016 by Zsu Dever. Used by permission from the author, and Vegan Heritage Press.

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Wanna win a copy of Aquafaba? I've got TWO COPIES to giveaway, to readers in the USA. One book will be given to a local Portland resident (please let me know you're local in your comment), and the other will be chosen at random. To enter the giveaway, simply leave a comment on this post with an easy way for me to reach you electronically. Please also tell me if you've cooked or baked with aquafaba, and if so, what did you make? To be eligible, comments must be left on this post by midnight October 8th, PST.

The winners are Mindy and Lacy!

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Come back soon!  xo kittee

This post contains Amazon affiliate links, which means if you click on a product link and purchase an item, I'll receive a small compensation.

I received a free copy of Aquafaba for the purpose of review. No compensation or gift was exchanged for this post, and as always, the rad opinion posted here is my own. 


  1. I've been saving aquafaba for ages, but have no idea what to do with it. This book would be awesome!

  2. I've been using aquafaba for years as an substitute for oil in salad dressing. Once I learned about the magic of being an egg replacer, it is my go to in cookies. It gives my chocolate chip cookies the chew they had been missing.

    1. You must be a fan of Bryanna Clark Grogan. Me, too!

  3. I have never tried to use it. Too intimidated. Need this book to show me the way. I am not a Portland resident, but I am in Portland right now :-)

  4. I'm excited for this book! I've used aquafaba to make macarons (with you!), as an egg replacement in baked goods or as a binder for veggie burgers.

  5. I have never used aquafaba but it sounds fun!

  6. I love Zsu and really want to get more comfy with AF! I'd love a copy of the book!

  7. I really like using auqafab in cocktails that call for egg whites like whiskey sours. I'm local to Portland :)

  8. I've used aquafaba to make marshmallow creme, which was delicious on graham crackers! I'd really like to find some savory recipes to use. beckysekeres at gmail dot com

  9. I would really like to try baking with aquafaba.

  10. Wow I'd never heard of this before! I'm very intrigued and would love to try it! I'm in Portland :)

  11. I've only ever made meringue with af, but I'd love to venture into making more! <3 :D

  12. This looks like a great cookbook. I'm excited. I'm in the AF everything group with you on FB. Ev Sharp Cheeers!

  13. I've only just begun experimenting with aquafaba. This book would be a welcome addition to my collection!

  14. Really excited to start using aquafaba, but I haven't seen a lot easy recipes...looking forward to checking this book out!

  15. I'm new to the world of aquafaba, but so far I tried to make Crazy Vegan Kitchen's raspberry/rose macarons... They looked good, some of them came out a little hollow, but they did taste amazing.

    I identified a few problems and then tried them again. Instead of using raspberries I used a violet flower jelly for the center, and made my own food coloring using hibiscus flower and dried lavender, so the result was like a fragrant bouquet of sweetness.

    My macaronnage technique could use more practice, but the family won't mind repeated attempts!

  16. i'm a portlander and i want to get DOWN with that book! everything looks ahhhhh-mazing (email is

  17. I would love this cookbook, winter is coming and it's baking time! I live in the Pearl and tried meringues once with aquafaba but it was fail...

  18. Super rad and exciting looking book. I'm a long-time vegan and I'd love to take the leap in aquafaba cooking!!

  19. Hello I'm Hannah and I'm in Portland! I love aquafaba (I also love how freaked out my boyfriend's is of aquafaba!). I have successfully made zucchini brownies and cookies with aquafaba. I have unsuccessfully attempted a few other things too. Would love to have some guidance through this book!

  20. Wow, this is new to me and I'd love to try these recipes. Semi-local to Portland :-)I'm a lone verge at the North Coast.

  21. hi! i loooooove aquafaba! i've made meringues a few times (with varied success.....) but i feel like i'm getting better at using aquafaba! i think it's so rad there's a cookbook. i'm semi-local in salem, or! :) i'm on the pdx vegan page, as well. :))

  22. I have not tried using it yet, but am really hoping to soon! I am local!

  23. We've tried unsuccessfully to make aquafaba meringue. I would love to learn the correct method and try your yummy recipes. I'm in Portland! :)

  24. I live in Portland area and I would LOVE to win! My email is

  25. I've used bean water for years in my hummus. I failed at one attempt to make macaroons, but I'm in love with Somer's chocolate chip cookies!

  26. I live in Portland. I have been playing a bit with Aquafaba. I have made meringue cookies and waffles. I'd love to win and experiment more with savory dishes.

  27. I live in Portland!! My first experience with aquafaba, (and the only one where I've been involved in the cooking instead of just the eating) was making merengues. It was magical watching the Aquafaba turn white as we mixed it. There was a vegan sweet shop in Wellington, New Zealand that used aquafaba to make brownies and donuts etc too so I know I like the taste and that there are many more exciting possibilities! It's easy to find me on google or fb with my name: Tess Munro Pedreros

  28. I live in SE PDX =) saw your post in Portland Vegans! Woop woop! I made some delicious lemon bars with sunflower seed crust on my first aquafaba adventure. It was for the WW Vegan Bakesale '15. And it was the first item to sell out ;) I think I'll make some tomorrow...

  29. I have only recently began experimenting with aquafaba and I am hooked. I have made two different batches of brownies and waffles. My email is: theslajcherts AT

  30. Hellloo! This post made me drool. Im in PDX and would love to add more local vegan authors to our cookbook library!!

  31. Hello! I live in Portland. Excited for this cookbook!
    I have made meringue and butter with aquafaba and am excited to try more!
    You can find me on Facebook as Sofia Zarfas :)

  32. I live in Portland and I'd love a copy! I've never worked with aquafaba before but have been meaning to try it :) My email is

  33. I have never tried aquafaba but would love to make these awesome recipes!! I'm also a local Portland area resident. My email is, or find me on facebook at Kathrine Kofoed :)

  34. I have cooked with aquafaba a few times. I had a meringue fail, some success with using it as a replacement for egg when dredging tofu and I have put it in a veggie patty for binder. I am in Portland. I would love your book! I would love to become better at using aquafaba.

  35. I live in SE Portland, and can't wait to get this book. I've been vegan for almost seven years, but somehow never tried using aquafaba, and I'm pretty sure it will change my life! I'm Danielle Strausburg Klock on Facebook.

  36. Hi! I"m new the aquafaba scene. Six tries to get macarons and yet to succeed in any edible way. Pretty sure I should be trying something simpler, but it's kind of a fun challenge! Reach me at kathryn.b.ansley at gmail!

  37. I've only tried once, right after the big aquafaba boom of a year-ish(?) ago. I had a macaroon recipe from my pregan years, and I tried to reproduce that. It kind of worked. The texture was close, but the very sweet recipe had an underlying saltiness that was unpleasant. I'm really excited to get this book and learn how to use aquafaba with success! (I'm on the PPK as zelavie)

  38. I've never cooked with aquafaba before.

    email: mia2009(at)comcast(dot)net

  39. I made peppermint meringues, which were delicious, except they slowly deflated/got sticky. More experimenting needed! Easy way to reach me = truculence [at] hotmail!

  40. I have not tried it yet! Meringues have been on my radar for over a year now!

  41. Woah! That quiche looks legit!
    I have made aquafaba mayonnaise, and it did not work out very well. It ended up very greasy and gloopy.
    Chely from PR
    pepitajobo (at) icloud (dot) c o m

  42. About a year ago, made whipped topping, and chocolate mousse from an internet recipe. tasty, but did deflate a bit faster than egg-mousse. however, i have nothing at all against gooey chocolate!
    easy way to reach skubitwo at gmail

  43. Really excited about this book! I've had great success baking with aquafaba - I blend 3T with 1T flaxmeal sometimes, that works even a little better than plain aquafaba. I've whipped up many a fluffy bowl of meringue, but every one of them has flopped upon adding other ingredients (I've followed every tip online I've found - maybe my kitchen's too humid). This is not the worst thing in the world, because I then add melted chocolate and freeze it and end up with something that resembles a fudgesicle in a bowl.

  44. I've made one thing with aquafaba-chocolate chip cookies. They were fantastic! Would love to have this book so I could do more with this magical liquid.

  45. I've used aquafabba in cornbread mix and cake mix. Both turned out well. Thanks this book will come in handy!

  46. This cookbook is on my wishlist, because my six-year-old and 10-year-old love macarons. Also I do.

  47. This book looks so cool! I've used aquafaba in a few cookie recipes and also as a replacement for an egg wash in some bread recipes but would love to get more creative with it.

  48. Nice, I'd love to win this and try out more aquafaba recipes. So far I've just made mini meringue bites. @notjdub

  49. Haven't tried to make anything with aquafaba yet; I've been too intimidated. I'm really glad this book is out. Zsu Dever is very talented.

  50. So excited to get this one! Just when you think you have it all figured out, here comes aquafaba to make things interesting again. Whoooo! Zsu!

  51. I tried to make meringues, and they whipped up stiff, but fell in the oven and scorched. Not good. Probably because I tried to use xylitol instead of sugar. And then I remembered that I hate meringues, so I'm not even sure why I tried to make them. I should try again with something else.

  52. I haven't cooked anything yet, but have some homemade aquafaba in my freezer. karengdelaney {at) yahoo [dot} com

  53. I haven't made anything yet but I'd love to try. I'm very excited about the book!
    violettatx at gmail.

  54. We are really excited to try aquafaba in our recipes and of course winning the book would make it even easier. =) corrg14 @

  55. I haven't made anything with aquafaba but I think I will definitely try it in some recipes over the holidays! I can be reached at lydia dot greenfield at gmail dot com


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