Aquafaba

extra-virgin olive oil, divided, plus more for drizzling • garlic cloves, minced • cans chickpeas, undrained or 3 cups cooked chickpeas plus 3 cups aquafaba • lemon zest (from 1 large or 2 small lemons) • lemon juice (from 1 large or 2 small lemons) • finely grated Parmesan, plus more for topping • Salt and pepper • burrata, drained • basil leaves • Sourdough or baguette, for serving

fresh lemon juice • whipped aquafaba eggwhite whipped from 1/2 cup aquafaba liquid made from boiled beans, 4 cups water, 1 Tbs psyllium • olive oil • Rice vinegar • lemon juice • Dijon mustard • palm sugar • dashi powder or miso paste • yeast extract • flaked seasalt

aquafaba • good quality Belgian dark chocolat • soya cream

chickpeas, drained but save aquafaba separately • garlic • salt (season to taste) • tahini • tablespoonslemon juice • or more aquafaba • hot sauce (Tapatio) (to taste) • olive oil

chickpeas (drained but save the liquid, aquafaba, for later) • garlic (peeled and diced) • sundried tomatoes (roughly diced) • hulled hemp seeds • tahini • onion powder (you can add diced raw onion to the recipe instead but I find the flavour of raw onion over powering) • smoked paprika • dried mixed herbs (fresh works too) • juice of half a lemon • salt and pepper to taste

dry black turtle beans, rinsed, makes 3 cups cooked • water + 3 cups of water • leftover bean water • bacon fat • Garlic • onion powder • flaked seaSalt • Mexican Oregano • Red Cayenne pepper, optional • Cumin

chanterelles, 1/2 pound when fresh or reconstituted • cashew butter • aquafaba egg white substitute • sprinkle of flaked seasalt

Black Beauty aubergines, eggplants, one pound each, cut in horizontal slices, 1/2” thick for center pieces, 3/4” thick for end pieces. Makes sixteen tenderloins • large fresh farm eggs, beaten, or use aquafaba as eggwhite • bread crumbs • fresh lime • yellow German Butterball potatoes, half pound each, cut in 1/2” french fries • Spray of olive oil for potato french fries • fresh ripe red Champion Heirloom tomatoes, 1/2” slices, cored • ripe mexican avocado • red onion, thin, 1/8” • sweet red pepper, 1/4” • white pepper per aubergine slice • sprinkle of flaked seasalt per aubergine slice •

Chickpeas • jalapeno • an Avocado • Cilantro • Lemons • Garlic • chickpea water

(a little over ½ C) Aquafaba, i.e. boiled chickpea water • Dark Chocolate (I used dark choco chips coverture) • Cream of Tartar (optional) • Agave Syrup or any sweetener of your choice

Spanish or California Olive oil • 25% coconut cream milk • home made rose water (see my recipe in here under Rose Water Ice Cream) • California Orange Peel steeped Brandy or Grand Marnier • Organic Coconut Palm Sugar • Large fresh california orange • Fresh large California Farm egg, or, • aquafaba bean juice, whipped • Enriched, bleached all purpose wheat flour • Himalayan pink salt

cold aquafaba/ bean water • whole wheat flour • spelt flour • coconut sugar • dry yeast • soy milk or other non-dairy milk • non-dairy milk in case the batter gets dense • apple cider vinegar • olive oil

chickpeas • chickpea water • Lemon juice • Tblsp olive oil

panko • vegan worchestire sauce • paprika • heart of palms • Salt and pepper • lemon • baking soda • curry • flour • dark beer • Aquafaba from chickpea can • White potatoes x •

high grade flour • reduced aquafaba (chickpea liquid) • virgin olive oil • hard tofu crumbled • onion, finely chopped • garlic, crushed • lemon juice • olive oil • soaked cashews • nutritional yeast • coconut yogurt • salt •

Plantain • Cinnamon (optional) • Aquafaba • flour • Blueberries (as much as you like)

any size small or medium mung beans soaked • or little less sugar • desi ghee • Almond soaked and chopped • Cardamom powder • same as mung beans water

Chickpea bread crumbs • Nutritional yeast • Chili lime seasoning • Parsley • Garlic powder • Onion powder • Salt • Aquafaba

large ripe Avocado • Juice of 1 lemon • white beans • white bean aquafaba • virgin coconut oil • salt

spinach and baby kale • small brown onion diceed • carrots washed and cut in to medallions • celery stalks washed and cut in to pieces • Italian sausage cut I'm to bite size pieces • garlic clove minced • large fresh tomato diceed to small pieces • Knors chicken Bullion • top ground black pepper • The bean water you cooked the white beans • Water to fill the remainder of liquid • jalapeño diced or a pinch of red pepper flakes optional

thin layers of chocolate cake (9") • For the Chocolate Mousse • ripe avocados without dark spots • dark chocolate • no sodium aquafaba • vanilla • coconut sugar • cream of tartar • For the Chocolate Icing • dark chocolate • almond milk • coconut oil

crust: • all-purpose flour, plus more for dusting • sugar • salt • very cold vegan butter • ice-cold water • filling: • sugar • zest of 1 lemon* • fresh lemon juice • coconut cream** • agar-agar powder •

hart of palm, drained and rinsed • cooked chickpeas • aquafaba (the chickpeas water) • vegan mayo • dijon mustard • worchester sauce • liquid smoke • lime juice • garlic powder • sea salt • old bay seasoning • cayenne pepper •

whole wheat flour • rolled oats • baking soda • baking powder • aquafaba • soy milk • apple cider vinegar • apple

cocao powder • coconut sugar • sea salt • baking soda • all natural unsalted almond butter • aquafaba (chickpea water) • vanilla extract • vegan mini chocolate chips • sea salt caramel chips (optional) • macadamia nuts (optional)

Dried adzuki beans • times the amount of the beans Water • Salt • Kabocha squach (cut into 2cm cubes)

Italian flat beans • Golden Yukon potatoes • Fresh parsley rough chop • scallions chopped • olive oil, extra virgin • white vinegar • Flat bean water • salt & pepper

For shredding: • walnuts (optional) • carrots • Whisking: • wholemeal flour • baking soda • salt • ground flax seed (optional & good for you) • cinnamon • nutmeg • cloves • ginger •