Anything You Can Cook, I Can Cook Vegan boasts the title of Richard Makin’s new book. And it turns out that’s true: Makin, AKA School Night Vegan, is a genius recipe developer and blogger who creates wonderful plant-based dishes. His doughnut recipe caught my attention especially, because they’re made from one of my favourite byproducts, aquafaba. Here’s my wholegrain version.
Vegan wholegrain doughnuts
Richard Makin has made it his mission to reinvent and veganise classic recipes, from New England-style lobster rolls to nonna’s lasagne. His recipes are great fun and, importantly, they work, too.
It’s miraculous what the liquid from a tin of chickpeas is capable of, and these clever aquafaba doughnuts
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