I bet most of you have already heard of aquafaba, which is just a fancy name for bean water. You can make your own or just drain the liquid from a can of organic chickpeas. Use it to whip up vegan meringues, make dairy-free cheese, ice cream, and even vegan butter.
Zsu Dever has the recipe for all of those and many more in her new book, Aquafaba. I was drawn to her recipe for Challah because I’ve only had a vegan version once and it was delicious. There’s something magical about rich bread dough.
Zsu also has a brioche dough and I can’t wait to try it out next. But her book is more than just bread and sweet recipes. She has an aquafaba primer, condiments, breakfast, lunch, diner, pantry sweets, oven sweets, and even recipe to use up all the beans you’ll be cooking up!
You can get her book on Amazon or where ever books are sold.