Autorentext

Amy Fritch is a recipe developer, food stylist, baker, and maker whose work has appeared in cookbooks, online, and in magazines such as Women’s Health and Prevention. She lives in eastern Pennsylvania where she enjoys cold brew, BBC dramas, and putting the bounty of her garden to use in the kitchen. 

Klappentext

*Looking for high-protein recipes—without eggs or protein powders? Try these 50 delicious recipes for whole-food, egg-free options that don’t sacrifice taste, texture, or* protein.

*If you’re among the millions of people who have jumped on the healthy high-protein bandwagon—but you can’t eat eggs or don’t want all those ultra-processed foods—you’re probably facing a bit of a problem. There are No Eggs in This Cookbook!* is here to help, providing practical, tested solutions for eggless dishes from the plant-based cooking community.

While this is not a plant-based cookbook, there are lessons to be learned from that tradition. By understanding how eggs are used in cooking and baking, you can easily (and delectably!) find substitutes for them—without resorting to industrialized, pre-made egg replacers.

Whether it’s for structure, stability, flavor, texture, or leavening, you’ll skirt the laws of eggs in this easy-to-use cookbook. Just four chapters include a variety of eggless recipes for people of all tastes and ages. Here are just some of the egg-free fixes you’ll find in these pages:

• Aquafaba (the liquid in a can of chickpeas or beans): It behaves remarkably like egg whites. Use it for Matcha Latte Meringues, Double Chocolate Brownie Bites, the egg-free mayo on the Fried-Green Tomato BLT, even that signature foam on a Negroni Sour or Lemon-Lime Fizzy Mocktail.
• Applesauce (and other fruit purees): Mashed fruit adds moisture and structure to baked goods like Tahini-Banana Quick Bread Toast, Carrot Cake with Cream Cheese Frosting, and Blueberry Streusel Muffins.
• Flax or chia seed “eggs”: Combining these seeds with water creates a stable gel that works to bind ingredients together for delights such as Fluffy Pancakes with Chocolate Hazelnut Sauce, Sweet Crepes with Lemon Curd, Sugar Cookies with Royal Icing, and Cheddar Cheese Puffs. 
• Cashews: Soaked in water and processed in a blender, they lend a creamy texture and almost cheesy taste to Caesar Salad Dressing (with Grilled Salmon), No-Bake Cheesecake, and Ricotta Ravioli with Spinach Pesto Sauce. 

• Tofu: The various types of tofu can stand in for eggs in a variety of dishes such as Tofu Migas, Meal-Prep Breakfast Burritos, Tofu Scramble with Potato Hash, and Easy Poached Chicken with Gribiche Sauce.
  You’ll also find that plenty of indulgences can be made naturally without eggs. Look for Rosemary Olive Oil Focaccia, Chicken Meatballs with Fresh Tomato Sauce, Giant Peanut Butter Breakfast Cookies, and even Chocolate “Nice” Cream—plus some fun and unique twists such as Vegan Deviled Eggs and Faux Scotch Eggs! Recipes showcase a tantalizing full-color photo and provide nutritional information so you know just how much protein you’ll get with each serving.

  Whether you or someone in your family is following a strict egg-free diet, a high-protein diet, the Autoimmune Protocol (AIP), or is flexitarian or something in between, you’ll find something for everyone in these pages. After all, There Are No Eggs in This Cookbook!

  Inhalt

  Introduction
  Breakfast
  Bread Pudding with Vanilla-Brandy Sauce
  Tofu Scramble with Potato Hash
  French Toast with Maple Whipped Cream
  No-Egg Benedict with Hollandaise
  Tahini-Banana Quickbread Toast
  “Eggs” in Purgatory
  Fluffy Pancakes with Chocolate Hazelnut Sauce
  Blueberry Streusel Muffins
  Giant Peanut Butter Breakfast Cookies
  There Are No Eggs in This Quiche Lorraine!
  Meal Prep Breakfast Burritos
  Sweet Crepes with Lemon Curd
  Cran-Oat Breakfast Bars
  Main Dishes
  Chicken Dinner Ramen
  There Are No Eggs in This Meatloaf!
  Homemade Pasta with Vegan Carbonara
  Fried-Green Tomato BLT with Egg-Free Aioli
  Italian Chicken Meatballs with Fresh Tomato Sauce
  “Egg” Salad Bagel Sandwich
  Ricotta Ravioli with Spinach Pesto Sauce
  Eggless Foo Young
  Tortilla Española
  Tofu Migas
  Caesar Salad with Grilled Salmon
  Pork Schnitzel with Quick-Pickled Red Cabbage
  Easy Poached Chicken with “Gribiche” Sauce
  Desserts
  Chocolate Mousse with Blueberries and Hazelnuts
  Double Chocolate Brownie Bites
  Blueberry-Lemon Panna Cotta
  Matcha Latte Meringues
  Carrot Cake with Cream Cheese Frosting
  Pavlova with Fresh Berries and Passionfruit Sauce
  Three-Berry Crisp
  Strawberry Shortcakes
  Tahini-Chocolate Nice Cream
  Chocolate Chip Bar Cookies
  Sugar Cookies with Royal Icing
  Banana Pudding with Homemade Vanilla Wafer Cookies
  There Are No Eggs in This Cheesecake!
  French Vanilla Yogurt Cake
  Snacks and Drinks
  Cheddar Cheese Puffs
  Rosemary Olive Oil Focaccia
  Ham and Cheese Puff Pastries
  Zucchini Pakoras with Tamarind Dipping Sauce
  Faux Scotch Eggs
  Vegan Deviled Eggs
  Coquito (Coconut “Eggnog”)
  Fluffy Negroni Sour
  Lemon-Lime Fizz (mocktail)
  Brown Sugar Boba Tea
  Index