Liquid

raspberries (about 600 grams; frozen raspberries work just fine) • powdered sugar (about 100 grams) • chickpea cooking liquid (about 150 grams; also known as aquafaba) • lime

dark chocolate (at least 50% cocoa) (100 g) • liquid from a can of chickpeas (150 ml) • milk (any plant-based or regular)

dark baking chocolate (150 g) • Liquid from one can of chickpeas (aquafaba)

liquid honey • fresh ginger

peeled, cooked white asparagus (about 600 grams) • smoked salmon • hard-boiled eggs • sour cream (about 7 ounces or 200 ml) • reserved asparagus cooking liquid (about 3 1/2 ounces or 100 ml) • gelatin • Espelette pepper

butternut squash • log of goat cheese • Olive oil • rosemary • Liquid honey • Salt and pepper

large eggs (about 110 grams, whole eggs) • almond flour (65 grams) • powdered sugar (65 grams) • egg whites (about 85 grams) • granulated sugar (20 grams) • all-purpose flour (40 grams) • melted margarine, cooled (20 grams, liquid texture) • lemon juice (150 grams) • Zest of 2 lemons • large eggs (about 110 grams) • granulated sugar (150 grams) • unsalted butter or plant-based baking margarine, 79% fat (120 grams) •

dark chocolate (150 g) • almond milk (about 1.7 fl oz or 50 ml) • Liquid from one 14 oz can of chickpeas (aquafaba) • sugar (about 1.8 oz or 50 g)

chickpea liquid (aquafaba) from 1 large can of chickpeas (150 ml) • dark chocolate, 70% cocoa (150 grams) • sugar or agave syrup

dark chocolate (250 g) • unsalted butter (100 g) • egg yolks • powdered sugar (75 g) • unsweetened cocoa powder (50 g) • Vanilla extract, powdered or liquid

cooked pumpkin puree (200 grams) • applesauce (200 grams) • eggs • sugar (50 grams) • maple syrup (15 grams) • liquid yogurt, such as Greek or soy yogurt (80 grams) • Cinnamon + ground ginger + pinch of salt • almond flour (or substitute with all-purpose flour, rye flour, or almond meal) (80 grams) • all-purpose flour (70 grams)

Fat-Free Sponge Cake (see previous recipe) • Fat-Free Pastry Cream (see previous recipe) • egg whites • sugar (20 g, adjust to taste) • all-purpose flour (40 g) • cornstarch (20 g) • fat-free milk (250 ml) • split vanilla bean or vanilla extract • applesauce (20 g) • turmeric • powdered gelatin • Fat-Free Plant-Based Whipped Cream (see previous recipe) •

self-rising flour (110 grams) • powdered sugar (150 grams) • eggs • baking powder (about half a packet) • mild olive oil • Powdered food coloring • dark chocolate (100 grams) • Nutella or other chocolate hazelnut spread (150 grams) • heavy cream, 35% or 40% (about 1 cup/250 ml, divided) • mascarpone (250 grams) • heavy cream, at least 35% (500 ml) • powdered sugar (60 grams) •

coconut milk beverage (about 100 ml) • egg • whole wheat bread (about 2.6 oz or 75 g) • Liquid sweetener of your choice (here, 3 drops vanilla-flavored sweetener) • pineapple chunks (about 100 g) • coconut sugar (about 5 g) • coconut oil (about 5 g) • Shredded coconut • Optional: coconut-flavored protein spread

olive oil (50 ml) • beef stew meat, cut for Bourguignon (400 g) • red or yellow onions • garlic cloves • flour • Burgundy red wine (350 ml, about 1/2 bottle) • Salt and pepper • water (300 ml) • beef bouillon powder or veal stock powder • crushed tomatoes • leek leaves (about 6 inches long) • bay leaves •

For the dough: • water (150 g) • fresh yeast (10 g) • all-purpose flour (270 g) • salt • olive oil • For the topping: • onions • soy cream (about 1 cup or 8.5 fl oz / 250 ml) • Salt, pepper • smoked tofu • soy sauce •

aquafaba (liquid from canned chickpeas) (about 150 grams) • powdered sugar (about 100 grams) • vanilla sugar

all-purpose flour (230 grams) • flaxseed flour (20 grams) • plant-based margarine, 79% fat (or unsalted butter) (125 grams) • egg yolk • sea salt • red onions • liquid honey (10 grams) • small knob of plant-based margarine (or butter) • sea salt • Firm fresh figs • log goat cheese • Some walnuts •

Swiss chard • onions • mushrooms (250 g) • lemon • Butter • vegetable broth (750 ml) • Sugar • Olive oil • butter (40 g) • heavy cream (50 ml) • Swiss chard cooking liquid (500 ml) • all-purpose flour (40 g) •

pie crust • leeks • goat cheese (about 100 grams) • liquid honey • onion • smoked bacon pieces (about 75 grams) • eggs • thick heavy cream (about 200 ml)

phyllo dough • butter (about 40 grams) • phyllo dough • apple cores • light brown sugar (about 70 grams) • vanilla sugar (about 30 grams) • water (about 500 ml) • Peels from 4 apples • chopped apple (about 400 grams) • liquid honey (about 10 grams) • light brown sugar (about 30 grams) • ground cinnamon (about 4 grams) •

olive oil • shallots, thinly sliced • curry powder • turmeric • dry white wine (about 100 ml) • hot water (about 500 ml) • (14 oz/400 grams) sliced mushrooms with their liquid • fish stock powder • chicken bouillon cube • Espelette pepper or white pepper • lovage • Salt (use sparingly, as the stock and bouillon are salty) •

milk (500 g) • eggs (yolks and whites separated) • plus 1 tablespoon sugar (115 g) • vanilla powder • sliced almonds • liquid caramel

Cooked moules marinières (mussels) • Filtered cooking liquid from the mussels • homemade mayonnaise (about 500 ml) • large bunch of chives • parsley • lemon • shallots • garlic

eggs • dark chocolate (about 90 grams) • unsweetened cocoa powder (about 25 grams) • Sweetener of your choice, to taste. Liquid sweetener is preferred

dark chocolate (150 g) • canned chickpea liquid (aquafaba) (275 g) • powdered sugar (40 g)

chickpea liquid (aquafaba) (150 ml) • 70% dark chocolate (160 grams) • unrefined sugar

For 5 to 6 small glasses: • vegan chocolate (about 200 grams), preferably 60% cacao or higher • plant-based milk (about 30 ml); I use almond milk in this recipe • chickpea liquid (aquafaba) (about 200 grams) • cane sugar (about 10 grams); adjust to taste • Optional: 1 teaspoon coconut butter

aquafaba (liquid from canned chickpeas or white/red beans) (about 250 grams) • bittersweet chocolate (about 250 grams) • Sugar, optional

dark chocolate (about 200 g) • chickpea liquid (aquafaba) (about 200 ml) • Sugar (optional)