Just like Jack had his magic bean stalk in fairy tales, today’s home chefs can discover the magic of bean water, also known as aquafaba, in Rebecca Coleman’s exciting new cookbook, “Aquafabulous: `100+ Egg-Free Vegan Recipes Using Aquafaba” (www.

Rather than disposing of that can of water after using chickpeas or other beans, Coleman show how you can turn it into a whipped ingredient that replaces egg whites and meringue in recipes, ranging from scrambled eggs and omelets to Shepherd’s Pie, waffles and assorted desserts.  Also included is a very informative secion about building a vegan pantry with a wide array of items that can keep your daily menu offerings egg, meat and diary-free.

Aquafabulous by Rebecca Coleman – Gotta Love It!