Archive for Aquafaba Cookbook

Rhubarb Dream Bars (Vegan)

You guys, it’s here! It’s here! It’s finally here!

It’s May. Last week the farmer’s markets started opening, and the first signs of spring in the kitchen, which include fiddleheads, ramps and rhubarb, are available for sale there.

I know, I know, you must think me a crazy person. To be so excited about the opening of the markets and the first fresh, locally-grown produce of the year.

But I am! I’m just not a winter person. I left Eastern Canada 20 years ago because I couldn’t handle the winters any more, and this past winter has been especially brutal for the West Coast–cold, rainy, snowy. I live for the summer. I’m counting down the weeks until it’s the end of June and I can take time off and hang at the pool with my son.

A big part of my love of summer is all the amazing, fresh ingredients. I love to get inspired by what I find at the farmer’s markets and roadside stands.

Rhubarb Dream Bars

And rhubarb is the harbinger of it all. So let’s party!

I have two rhubarb recipes for you this week: today’s is a dessert bar made with rhubarb and aquafaba. It’s a meringue base, so I’m calling these Rhubarb Dream Bars, because they are dreamy like clouds, baked atop a shortbread crust.

The second is a recipe for the easiest jam you’ll ever make. It’s like the laziest jam recipe ever. But it tastes awesome, so there’s no shame. No one needs to know.

Onward with our spring celebration!

Rhubarb Meringue Bars Vegan Aquafaba

Rhubarb Dream Bars

Ingredients for the crust

  • 1 cup AP flour
  • 1/2 cup icing sugar
  • 1/2 cup melted coconut oil or vegan butter

Ingredients for the filling

  • 1/4 cup aquafaba
  • 1/3 cup sugar
  • 1/4 tsp cream of tartar
  • 1/8 tsp vanilla beans
  • 2 stalks diced rhubarb


To make the crust:

  • Place the flour and icing sugar together in a bowl, and stir. Make a little well in the centre of the bowl, and pour the coconut oil or melted vegan butter into it. Mix well until the wet is incorporated into the dry. It will be crumby. Press this mixture into the bottom of a greased 8″x8″ pan, and set aside.

To make the filling:

  1. Place the aquafaba, sugar, and cream of tartar in the bowl of your stand mixer and begin beating it at a low speed, just to incorporate. Then turn up the speed as high as it will go for about 6-10 minutes, until it is fluffy, smooth, thick and glossy, similar to the texture of melted marshmallows. You can also do this with a hand-held mixer if you don’t have a stand mixer.
  2. Carefully fold about half of the rhubarb into the meringue mixture with a spatula, then scrap it into the pan on top of the crust. Smooth over the top with your spatula, then sprinkle the remaining rhubarb over top.
  3. Bake in a preheated 350 degree oven for about 30-40 minutes, until the top is golden. Remove from oven and allow to cool before slicing into squares. Best enjoyed same day, as the meringue won’t keep well over the long term.



Mocha Pudding Parfait #Vegan

If there was ever a girl that love coffee and chocolate together, it’s this one.

Coffee is the cornerstone of my world. I am an unapologetic addict. And chocolate… well, let’s just say there are very few days that don’t end with a piece of really good quality, dark chocolate.

Mocha Pudding Parfait

A few weeks back, I was in the Okanagan, and spent an afternoon exploring some of the wineries on the Naramata Bench. I have been a big fan of Legend Distilling for a few months now (remember the Smoked Rosemary Gin?), so I was really excited to visit their distillery in person.

It’s totes adorbs. We were there in March, and the weather was miserable, but I’d love to go back in the summer and hang on their patio and drink G&Ts.

While we were there, we did a tasting of a few of their different spirits, and the one that got my full attention was the Blasted Brew. It’s a coffee liquor. I’m still working on cocktail ideas to make with it, but in the mean time, I’ve been incorporating it into desserts; cakes, brownies, and yes, this vegan mocha pudding.

legend distilling blasted brew

Maybe I can’t even call this “mocha?” I mean mocha implies a mixture of coffee and chocolate and this pudding has two distinct layers; one chocolate and one coffee. It’s crowned with a sweetened cloud of whipped aquafaba, and it’s oh so awesome.

So if you like your desserts a little sweet, a little bitter and a lot chocolate and coffee (like me!), this one is for you.

vegan mocha puddingMocha Pudding Parfait #Vegan


  • 1/2 cup cashews
  • water
  • 1/2 cup sugar (divided)
  • 1/4 cup cornstarch (divided)
  • 2 tbsp cacao powder
  • 2 tbsp Blasted Brew or strong espresso
  • pinch of salt
  • 3 tbsp aquafaba
  • 2 tbsp sugar
  • 1/4 tsp cream of tartar


  1. The night before, place the cashews in a 500-ml mason jar, and fill with water. Screw on the top and allow to sit overnight to soak on the counter.
  2. The next day, drain the water off of the cashews, then add them to your blender along with 2 cups of fresh water. Blend well on highest speed for about 1-2 minutes. Strain into a pitcher.
  3. On the stove, place 1 cup cashew milk, 2 tbsp cornstarch, 1/4 cup sugar and 2 tbsp cacao powder along with a pinch of salt. Whisk well, then turn on the heat to medium-low. Bring up to a boil, but don’t allow to boil. The pudding will thicken. Divide the pudding between two glass containers: you could use wide-mouthed 250 ml mason jars, glasses or martini glasses. Place in the fridge and allow to set up for about an hour.
  4. On the stove, place 1 cup cashew milk, 2 tbsp cornstarch, 1/4 cup sugar and 2 tbsp blasted brew or espresso. Whisk well, then turn on the heat to medium-low. Bring up to a boil, but don’t allow to boil. The pudding will thicken. Pour pudding over the set chocolate layer, cover, and return to the fridge for at least an hour.
  5. In the bowl of your mixer, place the aquafaba, 2 tbsp sugar and the cream of tartar. Whip at highest speed for about 6-10 minutes until soft peaks form. Garnish puddings with a dollop of whipped aquafaba and chocolate covered coffee beans or grated dark chocolate.
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