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The Magic of Aquafaba!

October 31, 2016 By Julie Hasson

aquafaba Cookbook Giveaway - juliehasson.com

If you haven’t heard of the wonders of aquafaba yet, you are in for a huge treat! Aquafaba is the liquid from canned chickpeas (and other beans). The stuff that we all usually poured down the drain. But there’s magic in that liquid, specifically the magic of fluffy meringue, crispy meringue cookies, marshmallows, and even salad dressing!

I won’t go into specifics of how aquafaba was discovered (other than it was a French chef and blogger who posted about it), but aquafaba has the ability to replace eggs and egg whites in so many recipes! Best of all, cookbook author Zsu Dever has a brand new book out that is all about aquafaba (called Aquafaba!), and the dozens of way to use it, from vegan cheese and butter, to latkes, quiche, frittatas, yogurt, Macarons and more!

Zsu and her publisher have generously let me share a recipe with you (hello amazing Italian salad dressing!). You seriously are going to want to get a copy of this book! To win a copy (unfortunately for US residents only), simply click on the Rafflecopter box below, and it will instruct you from there. After you enter, go try this delicious rendition of old school-style Italian dressing!

Aquafaba italian-dressing. Vegan & Gluten-Free | juliehasson.comxo Julie

Italian Dressing
2016-10-31 16:57:10
Yields 1
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. (from Aquafaba, copyright © 2016 by Zsu Dever. Used by permission.)
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Ingredients
  1. 1/4 cup aquafaba, chilled (see Note)
  2. 1/4 cup canola or other neutral oil, chilled
  3. 2 tablespoons plain unsweetened nondairy yogurt
  4. 1 to 2 tablespoons white wine vinegar
  5. 1 teaspoon fresh lemon juice
  6. 1 teaspoon white miso
  7. 1 tablespoon nutritional yeast flakes
  8. 2 teaspoons granulated organic sugar
  9. 1 garlic clove, minced
  10. 1/2 teaspoon sea salt
  11. 1/4 teaspoon dried parsley or 1 teaspoon minced fresh parsley
  12. 1/4 teaspoon dried oregano
  13. 1/4 teaspoon dried basil
  14. Pinch red pepper flakes
  15. Ground black pepper, to taste
  16. 2 tablespoons finely ground sunflower seeds, optional
Instructions
  1. 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. 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.
Notes
  1. 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.
By Zsu Dever
Julie's Kitchenette https://www.juliehasson.com/
 

a Rafflecopter giveaway

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Filed Under: Cookbook Reviews, Recipes Tagged With: Aquafaba, gluten-free, julie hasson, salad dressing, vegan, Zsu Dever

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Comments

  1. Jodi says

    October 31, 2016 at 4:12 pm

    I cook beans from scratch frequently so a cookbook using aquafaba would be awesome!

  2. Tami says

    October 31, 2016 at 4:28 pm

    I want to try meringue cookies!

  3. Jerry says

    October 31, 2016 at 4:37 pm

    I am diabetic, have high blood pressure, and had a heart attack 1-1/2 years ago. I’m in the process of a 21 Food Day Challenge with whole foods (vegan) low fat. I know that I need to get away from oil as much as possible and I absolutely love mayo and salad dressings. This would be a perfect way to have the taste I crave and it be healthy to boot.

  4. Wendy says

    October 31, 2016 at 4:52 pm

    Macarons – I am excited to make macarons!!!

  5. Hannah says

    October 31, 2016 at 7:38 pm

    Awesome! I never considered using aquafaba to emulsify a dressing.. Gotta try that!

  6. Carla says

    November 1, 2016 at 4:30 am

    I would love to make pancakes.

    • Rain says

      November 5, 2016 at 6:52 pm

      That in’ishtgs perfect for what I need. Thanks!

  7. C says

    November 1, 2016 at 5:28 am

    I am looking forward to trying Zsu’s pound cake recipe.

  8. Katrina says

    November 1, 2016 at 6:10 am

    This is so great! Egg is used in so many recipes and getting around it is so tough in the plant-based world. This is an exciting option!

  9. Marcy says

    November 1, 2016 at 8:11 am

    This is a book I would definitely be interested in.

    • Marcy says

      November 1, 2016 at 8:15 am

      Cookies scream out at me!

  10. B.A.D. says

    November 1, 2016 at 9:29 am

    I want to try meringue! maybe a pie!

  11. Susana Fare says

    November 1, 2016 at 9:33 am

    How exciting… I want to try all of them! Thanks!

  12. Jojo says

    November 1, 2016 at 11:12 am

    I love that this book exists! I made my first ever aquafabe recipe the other day, mallow fluff, but I can’t wait to try macarons.

  13. Becca F says

    November 1, 2016 at 2:44 pm

    French macarons

  14. Andrea says

    November 1, 2016 at 3:45 pm

    I want to make whipped cream! I’m allergic to coconut, so I’ve had to go without whipped cream for more than a year! Oh to enjoy it again!

  15. Debbie says

    November 1, 2016 at 5:06 pm

    SO NEAT! I’d love to try everything !

  16. Jwiltz says

    November 1, 2016 at 5:42 pm

    Seriously?! Cheese made from auqafaba! Cannot wait to try it.

  17. jennfier says

    November 2, 2016 at 6:03 am

    I am still dying to try meringues! one of my favorite childhood cookies were a meringue with mini chocolate chips, walnuts and coconut. I have not gotten around to trying to recreate with aquafaba…but soon!

  18. Stephania Joseph says

    November 2, 2016 at 7:13 am

    That dressing looks delish! Must try it. Wanna make Dominican cake with aquafava.

  19. Jessica S says

    November 2, 2016 at 8:48 am

    This cookbook looks fantastic. I had tried a chile relleno recipe of Zsu’s a while back, and I couldn’t believe how well the aquafaba worked! I’d love to try more of her recipes.

  20. Anu says

    November 2, 2016 at 9:31 am

    I have only tried one recipe with aquafaba. I would love to learn more about its uses. Thanks for having the giveaway.

  21. The Peace Patch says

    November 2, 2016 at 9:33 am

    Must make frittatas…I’m so happy Zsu Aquafaba’d them!

  22. DJ says

    November 2, 2016 at 8:16 pm

    I would like to make chocolate mousse with aquafaba.

  23. MN says

    November 3, 2016 at 9:09 am

    I am not sure what recipes are in the book. since i make garbanzo beans often, I have lots of aquafaba available to me.

  24. Karen D says

    November 6, 2016 at 8:31 am

    I want t\o try both meringues and quiche

Julie Hasson

Julie Hasson

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