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You don’t need dietary restrictions to enjoy vegan or gluten-free substitutes. From alternative products to clever hacks, they offer new flavours and healthier options for everyone.

Vegan and gluten-free substitutes are worth exploring, offering new flavours and healthier options for everyone.

The next time you cook off a batch of chickpeas, don’t throw out the cooking water! Called “aquafaba,” this complex, slightly viscous liquid has many fabulous uses. Aquafaba’s ability to hold foam when whipped has made it the darling of the vegan kitchen, where it’s used as an egg white substitute in everything from meringues to frostings, even mayonnaise. One of the simplest applications is in cocktails, where it masterfully mimics an egg white with a handsome lid of foam and a smooth, creamy texture. Experience aquafaba’s magic in our Vegan Clover Club (recipe on page 126).

EGGPLANT “BACON”

Crisp, chewy and smoky, this eggplant “bacon” is worth making even if you eat the real thing. Try it with eggs, in a BLT, or as a veggie burger condiment. Instead of a traditional globe eggplant, you could also use two straight Japanese eggplants (7 oz/210 g each) and slice them whole lengthwise. Adapted from a recipe by Dana Shultz on her blog Minimalist Baker.

2 tbsp (30 mL) extra virgin olive oil

2 tbsp (30 mL) tamari soy sauce

1 tbsp (15 mL) vegan Worcestershire sauce 1 tbsp (15 mL) pure maple syrup

1 tsp (5 mL) liquid smoke

1 tsp (5 mL) smoked paprika

½ tsp (2 mL) freshly ground black pepper 1 straight (i.e. not curved) eggplant, 1 lb (500 g)

1 Preheat oven to 250°F (120°F). Line 2 large baking trays with parchment paper.

2 In a small bowl, whisk olive oil, tamari soy sauce, Worchestershire sauce, maple syrup, liquid smoke, smoked paprika and pepper.

3 Trim and discard eggplant stem. Cut lengthwise into even quarters. Using a mandoline, carefully slice eggplant lengthwise about 1/8 inch (3 mm) thick. Place slices on prepared trays (save trimmings for another use). Brush both sides of sliced eggplant with marinade. Bake for 30 minutes. Flip eggplant and bake another 30 minutes. Flip again and bake until deep brown and crisp—they will crisp up further as they cool—10 to 20 minutes more.

4 Remove from oven. Let cool 15 minutes. Serve immediately, or store uncovered at room temperature for up to 2 hours.

Makes 20 to 24 slices