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by Zsu Dever

This cookbook shows you how to prepare sweet and savory egg-free vegan recipes using aquafaba, the liquid from cooked beans. Enjoy dishes such as Classic Waffles, Fluffy Pancakes, Frittata, Chile Relleno Quiche, Swedish Meatballs, Levantine Kebabs, Portobello Schnitzel, Challah, Marshmallows, Sweet Whipped Topping, Lemon Meringue Pie, Pistachio and Cranberry Biscotti, Madeleines, Pound Cake, Meringue Cookies, Espresso Macarons, and much more.

Helpful tips are provided, as well as photos. You will also find a bonus chapter that offers recipes for all the chickpeas you might have leftover after using the bean liquid. Try Pulled Seitan Chickpea Roast or Curried Caribbean Coconut Chickpeas.

Aquafaba (ISBN: 978-1-941252-27-7) is a 192-page book. It is published by Vegan Heritage Press and retails for $21.95. You can purchase this book online or from your local bookstore. Reviewed by Debra Wasserman.

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Author:Wasserman, Debra
Publication:Vegetarian Journal
Article Type:Book review
Date:Jan 1, 2018
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