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.








The Cheesiest! Vegan Instant Pot Mac and Cheese

Now, not to sound like I’m totally fawning, but like many of you, I really love my Instant Pot. I got one at Christmas, and I have yet to put it away. It lives on my counter, and I use it a few times a week. It’s especially revolutionized how I cook beans–40 minutes, no soaking and done! It’s kind of amazing.

Vegan Instant Pot Mac and Cheese

I started making Mac and Cheese in the Instant Pot a few months ago. The non-vegan kind goes like this:

  1. Water and pasta in the pot with a little butter, cook for 4 minutes.
  2. Release. Stir in milk and shredded cheese, put the lid back on for a few minutes.
  3. Stir, adjust seasonings, serve.

For real, it basically takes the same amount of time that it would take me to make a boxed mac and cheese, yet it’s homemade and soooo much better.

To make a Vegan Instant Pot Mac and Cheese, you could use a similar process, but just swap out the cheese, milk and butter for vegan versions, but I decided to take it one step further.

In my cookbook, Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafabathere’s a recipe for vegan mac and cheese. Basically, you make a “cheese” sauce, cook the pasta, then combine the two. This recipe is a take on that one.

The Cheesiest Vegan Instant Pot Mac and Cheese

The base of the sauce is carrots (sounds weird, but the colour is perfect, plus hidden veggies–WIN) and cashews, with some non-dairy milk and, of course, nooch for flavour. Is there anything nutritional yeast cannot do?

In the cookbook version, you make the sauce on the stovetop, and cook the pasta in a separate pot. You could do that here, as well, but why? If you can double up and cook both at once, you’ll save time. You do, however, need a small pan that will fit inside your IP, so if you don’t have that, just cook the sauce elements first, remove, and then cook the pasta.

The cheesiness of this Vegan Instant Pot Mac and Cheese comes from the fact that it has double cheese–the creamy, cheesy sauce, and shredded non dairy cheese. Because why have one when you can have both, amIright?

Vegan Instant Pot Mac and Cheese


  • 2 cups pasta (I like Catelli Smart–not a paid endorsement)
  • 3 cups water
  • 1 tbsp vegan butter
  • 1-2 carrots (about 1/2 cup), peeled and cut into coins
  • 1/4 cup cashews
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1 tbsp chickpea flour
  • 1 1/2 tbsp tapioca flour/starch
  • 1 cup non dairy milk
  • 1 cup vegan cheese shreds


  1. Place 2.5 cups of water and 2 cups of pasta, along with the vegan butter in your Instant Pot. Place the trivet on top of the pasta and water.
  2. In a smaller pot (small enough to fit inside your IP), place the carrots and cashews, and add 1/2 cup of water. Cover with foil, and place inside the pot, on top of the trivet.
  3. Place the lid on, ensuring it’s sealed, and set the pot on the manual setting for 4 minutes. After the cycle is complete, release the pressure manually and remove the lid. Remove the carrot/cashew mixture from the pot and place it in a blender. Remove the trivet, and stir the pasta well.
  4. To the carrot mixture in the blender, add the rest of the ingredients. Blend well until smooth.
  5. Pour the cheese sauce mixture back into the pot, and add the vegan cheese. Stir well. Turn the sauté feature on for a few minutes, stirring often, just to activate the flours and thicken the sauce and allow the cheese shreds to melt.
  6. Serve immediately.

Happy Hour at The Emerald Supper Club: Deliciously Retro

There’s a debate raging in Vancouver, and it’s been raging a while. Do we make the grade as a world-class food city?

I’ve been to some of the great food cities in the world: New York, Paris, London, Melbourne… and while we may not be quite at that level, I vote yes. Guys, I think we got it going on. And the reason why is because of the amazing, passionate people that run some of our city’s best and most interesting eateries.

Rachel Zottenberg is one of those people. She co-owns and runs several establishments in the city; The Narrow, The Emerald, Uncle Abe’s and the newly re-opened (yay!) Rumpus Room.

Her husband, BTW, is the exec chef at the newly-opened Parq, so it’s a family affair.

The Emerald Cocktails

The Emerald has been around for 5 years, and I’ve been a few times for cocktails. When you hear that Rachel also runs the Rumpus Room, the atmosphere at The Emerald makes a lot of sense. Even though it’s upstairs, it feels a lot like you’re downstairs in your parent’s basment in the 70’s. It’s dark. There’s teak everywhere, and burgundy velvet and that particular shade of orange that we all know and love from that particular decade. The decor is firmly stuck somewhere between 1957 and 1977. Mid-centrury modern rules here.

The food is firmly in this century, though.

Lavender 75 The Emerald

Cocktails are worth mentioning, as it’s the main reason most people go here. I particularly enjoyed the Lavender 75, a mixture of gin, lavender syrup, champers, and lemon. Kind of the perfect summer drink, refreshing and light, a bit floral.

It’s currently negroni week, so I couldn’t pass up the opportunity to sip on one of those. This is a classic version, and it balances the bitter with the orange well.

Negroni The Emerald

And if you like Pina Coladas… yeah, they have one of those. If you need a little spice in your life (and cocktail), there’s The Michelada, featuring Sol beer, tabasco, Worcestershire sauce and lime, served in a glass with a salt & spice rim.

Cauliflower The Emerald

There’s nibbles, too, built for sharing. Cauliflower is having a renaissance right now, and there are two cauliflower “wings” options on the menu: a spicy szechuan, cooled by an accompanying blue cheese dip, and an Asian-inspired version with a peanut sauce. House-made chips, sprinkled with flavoured salts and rosemary-garlic fries are also available for noshing on.

Flatbreads The Emerald

I know I’m the veg blogger, but many of my friends are meat eaters, so it’s always important to me to find a place where we can both be satisfied. There’s a share plate of wings, ribs and cornbread that got picked clean in a big hurry (and the cornbread was grilled, warm and delicious). There are flatbreads, too. Oh–and for you veg-heads, a pretty great veggie slider (the brioche buns were perfection).

Veggie sliders The Emerald


And for dessert? Emerald cake, of course!

Emerald Cake

Happy Hour at The Emerald happens Tuesday through Friday nights, 5-7 pm, with $6 cocktails, $5 wine & beer, and $5 nibbles.

It’s a great place to get social with some friends, and support our local (growing and thriving) food scene. See you there?

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