chocolate sugar cookies (aquafaba recipe)

It is officially fall! And the very first holiday we encounter is Halloween. As someone with children, especially vegan children, Halloween has always been important to me because of all the treats that they encounter that aren't vegan.

I remember when they were very little and we'd go trick or treating; they would go up to the houses, get their "treats" and when we got back to the house, we would trade their non-vegan (or non-vegetarian many times!) with our homemade or online-bought (no luck finding anything in stores at the time) vegan treats.

In a way, it was a double bonus for them because they got two activities for the price of one. As they got older, they went with their friends and traded candy with them instead of us. Luckily for us, they never felt cheated out of all the non-vegan treats; our kids always knew why we were vegan. Of course, at that young age, it wasn't in graphic detail, but simply because eating animals is wrong.

Now that they are older (youngest will be 17 in February) and all in college, the only thing that has changed is that they no longer trick or treat - not that some of them still don't want to! The "treat" part is still on their minds, however, and when the treats are adorable in one way or another, it makes it all the better.

These cookies are just fun enough to treat adults and kids alike - and they go over well with the cook, too. This is a very easy chocolate sugar cookie to throw together, roll and bake.

This is a chilled dough, so it is important to plan accordingly. This batch will make about 30 to 40 cut cookies.

Roll them to be just a tad thicker than 1/4-inch and bake them for about 10 minutes. Cool them on the baking tray until they firm up, about 3 minutes, and cool them completely on a cooling rack before icing.

There you have it! Happy Halloween!

Chocolate Sugar Cookies
Makes about 30 to 40 cut cookies

3/4 cup sugar
1/2 cup (8 tablespoons) vegan butter
3 tablespoons aquafaba**
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/3 cup cocoa, regular or Dutch-processed***
1/2 teaspoon sea salt
1/4 teaspoon baking powder
Vegan frosting or royal icing, for decoration

1. Combine the sugar and butter in a medium bowl. Cream the ingredients together using an electric hand mixer until homogenous. Add the aquafaba and vanilla and mix again. 
2. Sift together the flour, cocoa, salt and baking powder into a small bowl. Sifting will eliminate the lumps in the cocoa.  Add the dry ingredients to the wet ingredients and mix until well combined. Transfer the batter to a wax paper and fold over well. Chill in the refrigerator until firm, about 2 hours.
3. Preheat the oven to 350-degrees F.  Roll the dough out on a lightly floured work surface to a little thicker than 1/4-inch. If the dough is breaking a bit, set aside to warm up for a few minutes. Cut the dough using cookie cutters and transfer to a baking sheet prepared with a silicon mat or parchment paper. Bake in the preheated oven for 10 to 12 minutes. Remove from the oven and allow to firm up on the baking sheet for 3 to 4 minutes. Transfer to a cooling rack until completely cool to the touch.
4. Decorate the cookies using frosting or royal icing. If using royal icing, allow to completely dry before stacking. 

** 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.

*** Dutch-processed cocoa is lighter in color and less bitter because it is alkalized. Regular cocoa will make a darker cookie, but it is a bit more bitter and more harsh in flavor. 

© 2016 Copyright Zsu Dever. All rights reserved.

PIN IT!

caramel apple cupcakes (aquafaba recipe)

Treat time! I am sharing a really delicious cupcake recipe with you, but, be warned, it is decadent. It uses a homemade caramel sauce that is to die for, but is best left as an occasional treat.

Caramel Sauce is made by melting sugar and cooking it to a light amber color. The darker the color, the stronger the caramel flavor. Take care that it doesn't reach toffee stage, which is actually burnt sugar.

When the sugar is at the right color, you add milk. I tried making this with high-protein soymilk (one I use to make yogurt with) but it burned the caramel sauce to a crisp, so I recommend using a low-protein milk, such as lower protein soymilk or, better, yet, if you aren't allergic, store-bought almond milk.

Add caption

Then you stir and stir until the re-crystallized sugar melts again. Attach a candy thermometer and cook the syrup until it reaches about 228-degrees F. Yes, get a candy thermometer if you will be making candy. The cheaper ones are as low as $5 [AMAZON] or the better ones are below $10 [AMAZON], but I recommend a digital thermometer. This [AMAZON] is the one I use.

The batter is made with tart apples, but you can use whatever you like - I've made them with all kinds of apples. You drizzle the cooled cupcakes with that amazing caramel sauce and serve these treats right away.

Because caramel sauce can be a bit tricky to work with, I've made a video detailing this recipe.

Caramel Apple Cupcakes 
Makes 6 cupcakes/ 1/4 cup caramel sauce

Caramel:
1 tablespoon vegan butter
1/2 cup granulated sugar
1/2 cup low-protein nondairy milk (commercial almond milk works well)
1 teaspoon pure vanilla extract

Cupcakes:
1 1/4 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon ground ginger
1/4 teaspoon sea salt
1/2 cup neutral oil
6 tablespoons aquafaba**
1/3 cup packed brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups diced tart apples
2 tablespoons chopped toasted walnuts

1. Caramel: Melt the butter in a medium saucepan over medium heat. Add the sugar and melt the sugar, stirring as needed to melt as much of the sugar as possible. Cook the sugar only until it is turning a light amber (any longer and the sugar could burn). Remove the pan from the heat and add the milk. The mixture will bubble and foam up. Stir until the crystallized sugar dissolves again, using a sturdy wooden spoon. Take it on and off the heat to facilitate this. 
2. When most of the sugar has melted, return the pot to the heat and add a candy thermometer. Cook the caramel, without stirring, until the temperature reaches 228-degrees F. Very gently remove it from the heat and set it aside for a full 15 minutes. This will help prevent it from crystallizing. When it is cool, stir in the vanilla. Chill the caramel to firm up and warm it up to melt it if using from the fridge.
3. Cupcakes: Preheat the oven to 350-degrees F. Prepare a 6-tin muffin pan with cupcake liners and oil spray or just oil spray. Combine the flour, baking powder, pumpkin pie spice, ginger and salt in a small bowl. Combine the oil, aquafaba, brown sugar and vanilla in a large bowl. Add the flour mixture and the apples and fold to combine. Divide the batter evenly among the muffin tins and bake the cupcakes until a toothpick inserted in the middle of one comes out clean, about 20 minutes. 
4. Cool the cupcakes in the tin for 5 minutes before transferring to a cooling rack. Cool the cupcakes completely before adding caramel. Add the caramel and nuts right before serving. 

** 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.

© 2016 Copyright Zsu Dever. All rights reserved.

PIN IT!

refrigerator dough (aquafaba recipe)

Last week I shared with you the Katsu Banh Mi recipe, with a promise that I would also share the Refrigerator Dough recipe that I used to make the rolls.

Here it is! The aquafaba in this dough makes the finished product extra crisp and crusty - it really is an amazing texture.

This dough really couldn't be any easier; even the water temperature can be cold since it is a refrigerator dough and there is no proofing the yeast***. There is very little kneading and it just basically proofs in your fridge overnight. That really is the only drawback -- it needs to at least proof for 8 hours in the the fridge and cannot be used proofed on the counter as in the traditional sense.

Once it is done proofing, it is a firm dough that needs very little to no flour to roll out.

In addition to making baguettes,

this dough is also great for making pizza - either thin or thick crust. The crust is superbly crispy and chewy, all at the same time.

And it also makes great focaccia bread! Crispy focaccia bread is really amazing and this dough makes an excellent one. Add any topping you want (or none) and you have a great bread to enjoy with a pasta dish, or use it to make my Pizza Burger.

It also makes awesome crusty breadsticks, rolls and fry bread. I recommend you have a batch in the fridge at all times, ...you know, for those unexpected hankerings.

Because this dough makes so many things, I made a video to accompany the recipe, complete with how to make pizza, focaccia, rolls, breadsticks and baguettes.

Refrigerator Dough

Makes rolls, bread sticks, pizza, focaccia, banh mi baguettes, fry bread, etc.

3 cups bread or all-purpose flour (add 2 extra tablespoons if the rolls and baguettes are too soft)
1 tablespoon sugar
1 1/2 teaspoons sea salt
1 1/2 teaspoons dry active yeast***
3/4 cup water (cold or warm)
1/4 cup aquafaba** 

1. Dough. Combine the flour, sugar, salt and yeast in the bowl of a stand mixer; mix well. Combine the water and aquafaba in a measuring cup and add to the flour mixture. Knead the mixture until the dough comes together. Spray a 6-cup bowl with oil spray, add the dough, cover with a plate and chill at least overnight. The dough will last about 5 days in the refrigerator.
2. Remove the dough from the fridge and divide it into the number of pieces recommended below. Only lightly flour the work surface to allow for traction while rolling.
3. Pizza. Preheat oven to 450-degrees F. Divide the dough into 4 pieces. Place a piece on a parchment paper and push it out into a circle; the size depends on whether you like thin crust or thick crust. Add toppings and bake for 6 minutes. Remove the paper and continue to bake until crisp about 6 to 8 more minutes.  
4. Focaccia. Preheat oven to 425-degrees F about 15 minutes before the dough is done proofing. Divide the dough into 2 pieces. Add a tablespoon of olive oil to a 1/8 sheet pan (10x6-inches). Add the dough and push it out to fill the pan. Use your fingers to make deep indentations in the dough, all the way through to the bottom of the pan. Cover and set aside to rise, about 1 hour. Sprinkle with salt, another tablespoon of olive oil and add any toppings, such as thin sliced tomatoes or olives. Bake until crisp, about 20 to 25 minutes.
5. Breadsticks. Preheat oven to 350-degrees F about 15 minutes before the dough is done proofing. Divide the dough into 10 equal pieces. Roll each piece into a cigar shape, about 8-inches long. Place on a baking sheet. Cover and set aside to rise, about 90 minutes. Combine 2 tablespoons of olive oil with 1/2 teaspoon garlic granules and 1/4 teaspoon sea salt. Brush the breadsticks with the seasoned oil and bake for about 15 to 18 minutes.
6. Baguettes. Preheat oven to 400-degrees F about 15 minutes before the dough is done proofing. Divide the dough into 4 equal pieces. Flatten a piece into a rectangle about 6-inches long. Fold the top thirds down onto itself and fold the bottom third up onto itself. Crimp the edges and roll into a football shape. Set on a baking sheet, cover and proof to almost double. Slash the loaves using a very sharp knife and bake until golden, about 20 to 25 minutes.

** 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.

*** If you are absolutely positive that your yeast is alive, there is no reason to proof it first. If you are unsure, then warm the water to 110-degrees F and add the yeast. Set it aside to bubble for 5 minutes. If it bubbles and foams it is alive and well. Proceed with the recipe. 

© 2016 Copyright Zsu Dever. All rights reserved.

PIN IT!

katsu banh mi (aquafaba recipe)

Happy Friday! Let's kick off the weekend with a larger than life sandwich! This sandwich incorporates my two new favorite things: aquafaba and air fryer. My two new favorite toys to play with. 

I present to you: Katsu Banh Mi. Katsu means "cutlet" and this is a tofu cutlet that is battered in panko crumbs and air fried to perfection.

This may seem to be a daunting recipe, but it really is more a matter of organization than anything else. In addition, the aioli, the tofu and the pickles can all be done ahead of time, leaving the cooking and assembling for the last minute.

First and foremost, you need to infuse some flavor into the tofu and the best way to do that is to cook it with the marinade and then let it marinate overnight or up to a week. This process hearkens back to the Breast of Tofu recipe, created by Bryanna Clark Grogan of Vegan Feast Kitchen.

For the pickles, it is just a matter of assembling the brine and pickling the cucumbers until you are ready to serve them.

For the aioli, again, just mix and set aside. This is tonkatsu type sauce/aioli that usually accompanies fried cutlet dishes.

Finally, it is time to bread and fry the tofu. Batter it using an aquafaba-wash (if you have it) mixed with plenty of ginger and garlic. Then use your air fryer to get them golden and crisp. If you don't have an air fryer, just pan fry them in 1/4-inch oil until golden on both sides, about 2 minutes per side.

Once you have all the components ready, it is time to assemble! Top with chiles, herbs, the aioli and the pickles.

And then you wind up with this delicious monster of a sandwich! For the banh mi rolls, using refrigerated dough, use the recipe HERE.

Katsu Banh Mi
Makes about 4 servings

Note: You can make the following up to 3 days ahead: Aioli, Pickles and Tofu.

Aioli:
1/4 cup vegan mayo, vegan sour cream or soft tofu
2 tablespoons ketchup
2 tablespoons vegan worcestershire sauce
2 teaspoons coarse sugar (or 1 1/2 teaspoons granulated sugar)

Pickles:
1/4 cup hot water
1 tablespoon coarse sugar (or 2 1/2 teaspoons granulated sugar)
1/2 teaspoon sea salt
1/4 cup rice vinegar
1 medium cucumber, peeled, seeded and sliced

Tofu:
1 (14-ounce) package firm tofu, pressed for 1 hour
2 cups water
3 tablespoons nutritional yeast
1 teaspoon dried parsley
1/2 teaspoon sea salt
1/2 teaspoon dried thyme
1/2 teaspoon dried sage

Katsu:
1 cup panko breadcrumbs
6 tablespoons aquafaba or nondairy milk
1/4 cup all-purpose flour or cornstarch
1 teaspoon minced garlic
1 teaspoon finely grated ginger

Sandwich:
4 hoagie or banh mi rolls
Slices of jalapeno
Cilantro or basil

1. Aioli: Combine the mayo, ketchup, worcestershire, and sugar in a small bowl. Mix well and set aside. If using tofu, blend well in a small blender.
2. Pickles: Add the hot water to a small bowl. Stir in the sugar and salt and mix to dissolve. Add the vinegar and cucumbers and stir to mix. Press the cucumbers down into the brine. Set aside for an hour or 3 days.
3. Tofu: Cut the tofu into 1/2-inch slices the long way (so that you have long thin slices of tofu). Heat the water, yeast, parsley, salt, thyme, and sage in a medium pot over medium heat. Bring to boil and add the tofu. Simmer for 10 minutes and set aside for at least an hour or up to 3 days. 
4. Katsu: Combine the panko with salt and black pepper, to taste, in a shallow bowl and set aside. Combine the aquafaba, flour, garlic and ginger in a shallow bowl. Mix well. Dredge the tofu in the liquid mixture and then dredge in the panko. Spray with oil and add to the air fryer (or oven, preheated to 375-degrees F). Set the airfryer to 390 degrees and cook for 15 minutes or until golden and crisp. 
5. Make the sandwiches by toasting the bread, spreading with the tonkatsu aioli, adding a tofu to cover the roll, adding the cucumbers (drained), jalapenos and herbs. Serve. 


© 2016 Copyright Zsu Dever. All rights reserved.

PIN IT!

pumpkin waffles & cider-maple syrup (aquafaba recipe)

I know, it's not fall just yet, but I have to tell you that cooler weather is truly my favorite part of the year. Besides that, I have to post recipes like these in plenty of time for you to see them, be stung by the autumn bug, remember you saw this post and be so relieved that you have a Pumpkin Waffle recipe all ready for the fixin'.

Crisp on the outside, tender on the inside, with plenty of pumpkin pie flavor to get you in the cooler weather mood, these waffles are topped with a two ingredient Cider-Maple Syrup; all the makings of the perfect fall swoon.

To make things even lighter, crisper and tender, this recipe uses aquafaba.

Aquafaba Tid Bits:

If you are using homemade aquafaba make sure it is nice and thick and viscous. If you are using canned aquafaba, reduce it by 1/3 before using to get the right consistency. Strain the aquafaba before using; warm aquafaba strains better because it is thinner. Aquafaba thickens as it cools.

The Pecan Pralines on these waffles are from my cookbook, Aquafaba: Sweet and Savory Vegan Recipes Made Egg-free with the Magic of Bean Water [Amazon, B&N].

For your convenience, I decided to make a video about this recipe instead of shooting still images. Check it out and subscribe to my channel so I can change the name of it from that random chain of letters and symbols YouTube assigns, to something a little more catchy, say, Zsu's Vegan Pantry.

Pumpkin Waffles with Cider-Maple Syrup
Makes 8 to 10 (4x4-inch) waffles

Syrup:
1/2 cup apple cider
1/2 cup maple syrup

Waffles:
1 cup oat flour
3/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch or arrowroot starch
2 teaspoons double-acting baking powder
1 cup solid, canned pumpkin (not pumpkin pie filling)
1/2 cup nondairy milk
1/4 cup aquafaba**
1/4 cup neutral-flavored oil
3 tablespoons brown sugar
1 1/2 teaspoons pumpkin pie spice***
1/2 teaspoon sea salt

1. Syrup: Add the cider to a small saucepan and bring to boil over medium heat. Cook the cider until it reduces to about 3 tablespoons, about 20 minutes. Add the maple syrup, stir and set aside. 
2. Combine the oat flour, all-purpose flour, cornstarch and baking powder in a small bowl. Whisk and set aside. In a separate medium bowl, combine the pumpkin, milk, aquafaba, oil, sugar, spice and salt. Whisk well to combine. Add the dry ingredients and stir until just combined. Set aside until the waffle iron preheats, about 5 minutes. 
3. Preheat the waffles iron according to manufacturer's directions. Add the recommended amount of batter to the iron and cook as directed. When the waffles is ready transfer it to a cooling rack. The waffle will become crisp after about 40 seconds.
4. Serve the waffles with vegan butter and the cider syrup. 

** 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.

*** If you don’t have pumpkin pie spice, use 1 teaspoon cinnamon, 1/4 teaspoon ground ginger and 1/4 teaspoon fresh nutmeg. 


© 2016 Copyright Zsu Dever. All rights reserved.

Pin it!

video: the peaks of aquafaba

If you've ever wanted to know how to make aquafaba meringue, I have the tutorial for you.

The peaks of aquafaba is the most important first step in creating vegan meringue pie, marshmallows, marshmallow creme, macarons, quiches, whipped topping, and so much more.



Subscribe to my channel and get all new video updates.

Thank you!

aquafaba!

It has been a few weeks since my last post (check my last post for the winner of Vegan Under Pressure (Amazon)) and I’m excited to share what I’ve been working feverishly on.

Yes, it’s a new cookbook. But, it is more than just a cookbook. It is a cookbook about Aquafaba! While many people have already heard about it, still many more haven’t. If you know what Aquafaba is, skip the next paragraph, but if you are new to the Aquafaba world, the next paragraph is a bit of a recap.

Aquafaba is bean water. It is literally the bean water that chickpeas and other legumes are cooked in. A French opera singer, Joël Roessel, and an American software engineer, Goose Wohlt, each (independently) discovered the unique property of bean cooking water, and it is amazing! The water that the beans cook in have the unique property to be able to be whipped into foam that resembles in texture (and some other properties) of whipped egg whites. In other words, they discovered that Aquafaba, bean water, can act as a meringue! That’s what started something that is sure to become the phenomena of the century.

As soon as Aquafaba was discovered, a Facebook group was organized and now is the hub of all kinds of discoveries into all manners of different applications of Aquafaba. I encourage you to check out the group Vegan Meringue: Hits and Misses (but the group is way more than just meringue these days!)

Last March, when the news hit the webosphere, I had a first row seat and watched in wonder as meringue, fluff, cookies, and my contributions, Seitan Schnitzel and Chile Relleno, were shared for all to enjoy. Aquafaba has become a community effort and I am hoping my book will be a contribution to the wonder that is becoming a global phenomenon.

Late last year (after my book, Vegan Bowls, was published) I knew I had to think about what to work on next. I was continually amazed at the wonders that the members of Vegan Meringue Hits and Misses kept posting. I saw the hits and the misses and sometimes frustrations of members who just wanted tried and true recipes for Aquafaba… and that’s when a light bulb went off. I knew I had my next project.

When I set my mind to a project, I dig deep and that’s exactly what I’ve been doing with Aquafaba over the past half year. I swim in Aquafaba these days – actually, that’s not true – it’s chickpeas I’m swimming in; the Aquafaba gets used up as fast as I can make it in experiment after experiment.

I am very excited to be part of the Aquafaba movement and am completely honored that Goose Wohlt has agreed to write the foreword to my book!

I know that my cookbook will be just the tip of the iceberg that Aquafaba is, so my hope is that this book will be a wonderful beacon that will bring many more creative individuals to this ever evolving arena.