Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)

After a year of hard work, my cookbook has been published!


Yup, my cookbook, Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba is now in bookstores! You can also order it from or and Chapters-Indigo.

The book has 125 recipes featuring Aquafaba, and here’s a little taste:

Kale Caesar Salad with Roasted Chickpeas

Kale Caesar with Roasted Chickpeas

Photography:Tango Photography
Food styling: Éric Régimbald
Prop styling: Véronique Gagnon-Lalanne

 Coconut French Toast

Vegan Coconut French Toast

Photography:Tango Photography
Food styling: Éric Régimbald
Prop styling: Véronique Gagnon-Lalanne

Sushi Salad

Vegan sushi salad

Photography:Tango Photography
Food styling: Éric Régimbald
Prop styling: Véronique Gagnon-Lalanne

Banoffee Pie in a Jar

Banoffee Pie in a jar

Photography:Tango Photography
Food styling: Éric Régimbald
Prop styling: Véronique Gagnon-Lalanne

Vegan Macarons

Vegan Macarons

Photography:Tango Photography
Food styling: Éric Régimbald
Prop styling: Véronique Gagnon-Lalanne

Aquafaba literally means bean water — the water that’s drained off neutral-colored beans like chickpeas, white beans and cannellini beans.

Vegans have had limited choices when it came to baked goods. The existing substitutes did not have the chemical properties of eggs which made them integral for binding and leavening. But now there is the perfect substitute, and it’s aquafaba. And it’s blown open the world of vegan baking.

This collection of recipes, however, is not only for vegans. It is great for anyone who has an allergy to dairy and eggs. It’s proof that you can go egg-free and still enjoy delicious recipes. You will never miss eggs again. The general rule of thumb is 3 tbsp of aquafaba equals one egg. The protein in aquafaba, when mixed with some sugar and a pinch of cream of tartar, perfectly simulates egg whites. Neutral in taste, you don’t have to worry about your dishes tasting beany.

All your breakfast and brunch favorites are here–from omelettes, French Toast and pancakes to scones and crepes. You’ll enjoy satisfying and sumptuous Vegan Shepherds Pie, Vegan Mac and Cheese or for lunch or dinner. And you can once again enjoy Alfredo Sauce over your pasta. And the meringue desserts are not to be missed — Fruit Pavlova and Sweet Potato Pie to Lemon Meringue Pie. Chocolate Chip Cookies, S’mores Bars, Snickerdoodles and Chocolate Ice Cream are perfect for those children’s birthday parties where allergies are now a prevailing concern.

Now you no longer have to live without the culinary wonders that eggs and egg whites produce. All you need to do is open up a can of chickpeas, drain the water and you’re ready to go.








Vegetarian & Vegan Food in Paris

Let’s face it, there are certain cultures that loan themselves more easily to being vegan or vegetarian. Indian cuisine, for example, is usually pretty easy to get or make veg. Mexican is another one. Thai food is great with no meat. French food? Not so much. Finding Vegan food in Paris can be a challenge.

The French love their meat, and even though vegetarian and vegan culture is gaining respect in the world, it still has a ways to go in Paris.

However, Paris is a big, cosmopolitan city, so there are certainly places where you can eat without meat.

Farmer's Market Feast Paris

Farmer’s Markets: there are Farmer’s Markets in each arrondissement of the city on Sundays. The wealth of produce there is, in a word, stunning. The vegetables are so beautiful and fresh that most of the time you aren’t allowed to touch them! Usually the proprietor will pick out for you what you like–the bonus of this is, that you get the best product available. So if you’re Air B’n’Bing it instead of staying at hotel, and you have a kitchen, buying produce and making your own food is a great alternative.


Un Monde Vegan: is your supply for all things vegan. Their supply of vegan cheeses and meats was unrivaled by anything I’ve seen here in Canada, even. It’s a must-stop if you are cooking for yourself in Paris.

Il Gelato Marchese

I Scream, You Scream…  Il Gelato del Marchese offers certified vegan options. And let me tell you first-hand, they are amazing.

Miznon Mizon Cauliflower

Fast/Casual: There are tons of kiosks and smaller cafes that offer quick, grab-and-go options. It’s easy to get vegetarian crepes all over the city, for example, both sweet and savory. Le Marais was one of my favorite neighborhoods for this kind of food. An alley filled with delicious treats at each stall, it also includes L’As du Fallafel (said to be Lenny Kravitz’ favorite) and Miznon. There will be for sure a lineup at the Falafel joint. Miznon may or may not have a line, but it is worth it. They roast whole cauliflowers, and then fold them into pillowy-soft pita breads. It is the ultimate sandwich–lots of texture and flavor, plus a tiny spark of heat. Eating there was a pretty holy experience.

Cafe Pinson

Cafe Pinson: Also located in Le Marais, Pinson is more of a sit-down kinda do. It’s a super cute little cafe, and it does both vegetarian and vegan options that lean heavily towards raw and are very vegetable-forward. They also have some traditional baked goods, like a vegan Madeline.

The Gentle Gourmet

The Gentle Gourmet: Other than Miznon, this was my favorite place to eat in Paris. It’s more upscale than Pinson, more like a traditional French bistro, but without the meat. They even have aquafaba macarons–the first I’ve tried that I didn’t bake myself!

I didn’t get a chance to try one, but my Paris roommates loved the veggie burgers at Blend.

For more about eating Veg in Paris, check out Lindsey’s Paris Guide on Lost in Cheeseland, and click on “Vegan” or “Vegetarian.”



Chocolate Pumpkin Beer Cake {Vegan}

This cake has rapidly become my go-to when it comes to birthdays.

Truthfully, I am kind of snob when it comes to baked goods. Despite the fact that my kid loves Oreos, we very seldom have them in the house. I prefer to send him to school with homemade cookies in his lunch.

Chocolate Pumpkin Beer Cake Vegan

Same goes for birthday cakes. Now, I’m not much of a decorator. My cakes are not elegant by any means. Rustic rules the day. But what they lack in finesse, they make up for in flavor.

It was my brother’s birthday a few months back, and I made this cake (for a table full of carnivores). This was the result:

Vegan chocolate pumpkin beer cake

Yup, you don’t have to be vegan to like it. It’s just good cake.

I liked this recipe so much, I put it in my cookbook. This version I’m sharing with you today is a slight adaptation that includes pumpkin, because, well, I had some that needed to be used up, and also, it’s that time of the year. Pumpkin is great to add to vegan recipes because it both binds and helps to make the cake nice and moist.

I’m using a dark beer here. Porters and stouts are perfect for this kind of recipe. They go so well with the chocolate, and they add both a depth of flavor and also a lightness to the cake, from the carbonation of the beer.

So if you’ve never baked with beer, why not?? It rocks.

Chocolate Pumpkin Beer Cake

For the cake:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cup melted coconut oil
  • 2 cups granulated sugar
  • 2 tsp vanilla extract
  • 1/2 cup pumpkin puree
  • 1 1⁄2 cups dark beer (I’m using Granville Island Brewing’s Mocha Porter)
  • 3⁄4 cup unsweetened cocoa powder
  • 3 tbsp aquafaba
  • 1⁄8 tsp cream of tartar

For the Chocolate Ganche:

  • 1 cup 70% good quality vegan bittersweet (dark) chocolate
  • 2 tbsp unsweetened non-dairy milk (approx.)


  1. In a large bowl, sift together the flour, baking soda, salt and cocoa powder.
  2. In a separate bowl, whip together the sugar, coconut oil, vanilla and pumpkin. Add the beer and stir again until everything is homogeneous.
  3. Using a hand- or stand- mixer, add the aquafaba and the cream of tartar to the bowl. Whip for about 6-10 minutes, or until soft peaks form.
  4. Add the wet ingredients to the dry and stir to combine. Carefully fold the whipped aquafaba into the cake batter. Pour into a prepared bundt pan.
  5. Bake in a preheated 350 degree oven for 40 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool, then remove from the pan.
  6. To make the ganache, melt chocolate and milk together over a bain marie, adding more milk if needed to get the right constancy. Pour over the cake and allow to drip down the sides.



« Older Entries