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.








All the Pumpkin Things

Well, it’s fall. Officially.

Here on the West Coast, the first official day of fall was gorgeous; warm and sunny. I went to the beach and there were people swimming in the ocean. Those people are much braver than I am.

Today, however, it’s a different story. It’s as if fall suddenly got the memo, and overnight, it’s cooler and raining.

I’m grateful for the rain because it’ll help with the fires, but I’m also worried.

Part of what has maintained my sanity over these last few months of the pandemic has been getting out for a daily walk. It’s been helping a lot with my mental health, and now that the rain is here, I fear it’s going to be too easy to slip back into old ways of huddling on the couch under a blanket for days on end.

a stack of three pumpkin spiced donuts on a plate

You know what else has been helpful to my mental health? The kitchen. Cooking and baking are therapeutic.

To celebrate fall and the arrival of decorative gourd season, I’m recycling an oldie but a goodie today.

I love this recipe. It’s all things good in one delicious package. You just need a donut pan to make them, but why wouldn’t you want to own a donut pan?? Because then you can make donuts whenever you want!

Here’s a few of my current favourite pumpkin baking recipes. I’ll be making Curried Coconut Vegetable Soup pretty soon for sure.

Okay, but the donuts! Let’s get to them!

Click here for the recipe for Pumpkin Spiced Donuts (they’re vegan, too!)

Back to School PB&J Bars

Well, here we are. Michael and I both started school last week.

It looks pretty different for both of us. It looks pretty different than it ever has.

I’m teaching four courses via online platforms, some with a live video component, some without. Michael is doing his last year of high school, and he’s going to classes half time, and doing classes at home half time.

I have concerns. In many other places around the country where they started school earlier than us, COVID cases are popping up. Let’s just say I’m not wild about the idea of him having to go to school… but at this moment it’s the best option.


All this week, my brain has been occupied with back to school food thoughts. What? That’s totally a thing!

This time of the year, I always start thinking about meal prep and making stuff for the freezer we can use later. I know the world is different this year, that we’ll all be spending more time at home, so meal prep isn’t as big a deal.

But it still doesn’t account for how exhausting zoom classes are, so I stand by my need to have healthy options in the freezer when I am too tired to cook.

These PB&J Bars are one of those options. They’re equal parts grab-and-go breakfast and healthy after school snack, portable, freezable, yummy.

You can also customize them and spice them up a little by adding in your favourite ingredients, like nuts, chocolate chips, dried fruit or coconut.

The original recipe calls for peanut butter, and that’s what I used because it’s what I have on hand (and I love it), but feel free to swap out the peanut butter for any other nut butters you may have on hand; almond or cashew would work just fine.


PB&J Bars

(recipe courtesy of Leann Brown’s Good and Cheap)


  • 2 cups rolled oats
  • 1 cup crispy rice cereal
  • 1/2 cup peanut or nut butter
  • 1/2 cup jam (divided)
  • 1/4 cup hot water
  • pinch of salt


  1. Line an 8″ square pan with parchment. Preheat oven to 350 degrees.
  2. In a large bowl, place the oats and the crispy rice cereal, and any other additions you desire; dried fruit, coconut, mini chocolate chips?
  3. In a small saucepan over medium heat, place the peanut butter, half of the jam, the water and the salt. Stir and let heat until everything is melted all together.
  4. Remove from the heat and pour over the oat/crispy rice mixture in the bowl and mix well together.
  5. Press the mixture into the prepared pan. Now dollop additional blobs of peanut butter and the reserved jam over the top of the bars, and use a knife to swirl it.
  6. Bake in preheated oven for about 20-25 minutes. Remove and allow to cool before cutting into bars. Store in an airtight container on the countertop or freeze them if you are making a bigger batch.
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