Today, on Jazzy Vegetarian Radio, the amazing Zsu Dever, author of the groundbreaking new book, Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water, shares fabulous recipes and tips for making dishes egg-free, with the magic of bean water! Listen HERE.
Aquafaba, features recipes using the miraculous plant-based egg replacer made from simple bean liquid. Turns out that, the bean liquid we used to throw away has amazing egg-replacement abilities, and miraculous "aquafaba" can be used as an egg-replacer to make everything from French Toast to Lemon Meringue Pie.
Zsu’s beautiful book features delicious recipes, like the one included below, along with scrumptious photos taken by Zsu herself! (Zsu Dever is not only a master recipe developer, she is a super-talented food photographer too!)
Aquafaba can be used as a binder in both sweet and savory recipes, and is a boon to vegans, people with egg allergies, as well as, anyone interested in innovative cooking with a magical new ingredient. You can buy this wonderful book here. Listen to the radio show HERE.
by Zsu Dever
This airy and crisp cookie is the very first recipe that is made by newbie aquafaba explorers. (from Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water, copyright © 2016 by Zsu Dever. Used by permission.)
1/3 cup granulated organic sugar
1/2 cup aquafaba (see Note)
1/4 teaspoon cream of tartar
1. If your sugar is not fine granules, grind it for 1 minute in a food processor. Prepare a baking sheet with parchment paper or a silicone mat (the meringue will deflate if baked directly on a baking sheet). Preheat the oven to 195°F.
2. Add the aquafaba and cream of tartar to the bowl of a stand mixer. Use a whisk or the balloon whip attachment to hand-whip the aquafaba for 10 seconds. Add the balloon whip to the machine or use a hand mixer to whip the aquafaba for 4 minutes at medium-low speed. Increase the speed to medium-high and continue to whip for 5 to 6 minutes or until the meringue forms firm peaks.
3. Continue to whip on medium-high speed and add the sugar, 1 tablespoon at a time, over the course of 1 minute. Continue to beat for another 3 to 4 minutes, or until the meringue forms stiff peaks. Alternatively, you can use a large bowl and a hand mixer.
4. Spoon or pipe the meringue onto the prepared baking sheet, about 2 inches apart. Bake the cookies for 1 1/2 hours, turn off the oven, leave the cookies inside the oven, and allow them to cool completely. Once cooled, immediately transfer them to an airtight container. If left out long enough, the cookies will absorb the moisture in the air and become tacky and then dissolve. If your cookies become tacky or begin to absorb moisture, dehydrate again in the oven at 195°F until crisp. You can adjust how crisp you like the cookies by leaving them exposed to the air until they are the texture you like.
Makes 20 to 40 cookies, depending on the size of the cookies
Chocolate Meringue Cookies: After the meringue is whipped, sift in 2 teaspoons unsweetened Dutch-process cocoa powder. Fold just to mix most of the cocoa into the meringue, but don’t fold too much or the meringue might deflate.
Swirl-Colored Cookies (Pictured below): To add a swirl to these cookies, prepare the empty piping bag by drawing three or four vertical food-coloring lines inside the bag, using a toothpick or the tip of a butter knife. Draw your lines from down near the tip upward toward the middle of the bag. Use any color of natural food coloring. Once you have prepared the bag, proceed with Step 4.
Note from Zsu: 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.
Speaking of beans – It is fall, and it’s time for soup! This simple recipe, featured on Jazzy Vegetarian Radio this week, features black beans, and it is so delish! This is a surprisingly flavorful soup, based in canned black beans, veggies, and a few other pantry items to make it doable to prepare for a weeknight supper. Listen to the show, HERE.
Laura’s Jazzy Black Bean Soup
Makes 4 Servings
1 large onion, chopped
1 teaspoon chili powder
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 cup plus 3 tablespoons water, plus more as needed
1 1/3 cups peeled and diced sweet potatoes
2 cups diced tomatoes
1 teaspoon reduced-sodium tamari
1 can (15 ounces) black beans, drained and rinsed
¼ teaspoon dried cilantro
Scant 1/8 teaspoon cayenne pepper
Put the onion, chili powder, turmeric, cumin and 3 tablespoons water in a large soup pot. Cook over medium heat for 2 minutes. Add the sweet potatoes, cover and cook, stirring occasionally, for 7 minutes, adding more water, 2 tablespoons at a time, as needed to prevent sticking.
Meanwhile, put the tomatoes and tamari in a medium-sized bowl and lightly mash using a potato masher or the back of a large wooden spoon. Add the tomato mixture to the pot, cover and cook 5 minutes. Stir in the black beans, 1 cup water, cilantro and cayenne. Cover and cook for 12 to 15 minutes, or until the sweet potatoes are soft and the beans are heated through, adding more water, if needed. Serve piping hot, with a crisp green salad and crusty whole grain bread on the side.