Plant-Forward Living with Rebecca Coleman
Bean juice! It never fails to amaze me. Yup, even after writing an entire cookbook about it, every single time I whip some up in my stand mixer, it still feels like a miracle that I can make meringue with a waste product. Okay! So Read more
When I first started writing my cookbook, I got pretty deep into the whole vegan egg substitutes scene. Oh, yeah, it’s a scene. So, here’s the thing about eggs: you might think of them as those little protein bombs that you eat for breakfast (and Read more
After a year of hard work, my cookbook has been published! Yup, my cookbook, Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba is now in bookstores! You can also order it from Amazon.ca or Amazon.com and Chapters-Indigo. The book has 125 recipes featuring Aquafaba, and here’s a Read more
So… this Aquafaba stuff. You’d think that I’d completed experimenting with it while I was writing my cookbook, but it turns out I’m still discovering new ways to use it. I did quite a bit of experimenting with concentrating AF while researching the book. I Read more
You know what I love about vegan cooking? Everyone can eat it. Most of you out there probably think the opposite of Vegan cooking. It’s exclusionary. You can’t eat any cheese, milk or butter? No meat? That rules out most people, right? Not really. If Read more
It’s officially spring, and I know that because rhubarb is in the farmer’s markets! View this post on Instagram A post shared by Rebecca Coleman, Food Writer (@rebeccacoleman) I love rhubarb. Not just for its tartness, but also because it tends to be one of Read more
Earlier this week, I shared a lemon mousse recipe I’d made with sauerkraut. In the spirit of making desserts when life hands you lemons, today’s recipe is a vegan lemon meringue pie. This recipe wouldn’t be possible without aquafaba, which is kind of my new Read more
Well, ever since I discovered aquafaba, I’ve been having so much fun playing with it! This really is a game-changer for those who have egg allergies, or who are vegan. It opens up a whole world of possibilities! Earlier, I made meringues, and I’m looking Read more