peanut butter cookies

Peanut Butter Cookies

There are, in my opinion, four key plant-based fats that should form an important backbone of any vegan diet.

They are: olive oil, already widely used for cooking savory dishes; coconut oil, the perfect butter substitute when cooking desserts, almost neutral in flavor depending in its degree of refinement; avocados, a source of healthy fats, to be eaten as any other vegetable or as a structural component of smoothies and mousses; and peanut butter, with its strong nutty flavor, protagonist of an enormous amount of desserts, like the one I bring you today.

These peanut butter cookies are as any cookie should be – with a crunchy crust and a soft, almost creamy core.

peanut butter cookies
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aquafaba brownies

Aquafaba Brownies

Every time I opened a can of chickpeas, I wondered: couldn’t we do something with the brine? But time and time again it went down the drain.

Then, a few months ago, I came to know it actually had a name – aquafaba – and a passionate community of people using it in sweet and savoury dishes. Its appeal comes from the fact that it contains a very specific cocktail of carbohydrates and proteins giving it similar properties to egg whites. Yes, you can actually stop using eggs if you only rely on them for emulsifying (mayonnaise), binding (cakes and cookies) or structuring (meringues, mousses).

For those who think there can’t be any more innovation in cooking, behold – the properties of aquafaba were only discovered in 2014, by the French Joël Roessel, who was experimenting with making foam using vegetable ingredients! His findings were published on his blog back then.

If you’re doubting the special powers of aquafaba, this is how it becomes after a few minutes of whisking:

whisked aquafaba
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