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Vegan S’mores #aquafaba

You know what I love about vegan cooking? Everyone can eat it.

Most of you out there probably think the opposite of Vegan cooking. It’s exclusionary. You can’t eat any cheese, milk or butter? No meat? That rules out most people, right?

vegan s'mores made with aquafaba marshmallow fluff

Not really. If you look a cross-section of my friends, you’ll find lots who have celiac disease, and there therefore gluten-free, and more who have allergies of different kinds (one of my friends is allergic to chocolate). And I’m not alone. 2.5 Million Canadians have food allergies, 300,000 of which are kids.

I also have friends whose religious beliefs prevent them from eating pork or beef. I have friends who are vegetarian or vegan. What can they all agree on, though? Vegan. If you have an egg or a dairy allergy, vegan foods are great, because they don’t have any of those. Clearly there’s no meat, so nothing to worry about there. If you have celiac, you need to choose gluten-free options, but for the most part, everyone can eat vegan food.

And vegan doesn’t have to equal boring or “just lettuce.” Everyone should be able to indulge in their favourite foods sometimes.


Want more Aquafaba recipes? Check out my new cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)


This blog post is for my friend Peggy. Her little miss is a vegetarian, and she also is a Girl Guide. She recently attended a camp, where, of course, there were s’mores. As there should be! No camp out is complete without s’mores!

But marshmallows have gelatin in them, which is an animal by-product, so my friend Peggy’s daughter didn’t have s’mores at her camp. I want to change that, and make it so everyone, no matter what their beliefs or allergies, gets to have s’mores.

There’s one more wrinkle in this conversation, however, and that is fire bans. We are set for another long, hot summer, and watering restrictions and fire bans are already going into place.

This version of s’mores can be eaten raw or you can use a torch (as I did) to get that toasty texture on your marshmallow fluff.

vegan s'mores aquafabaVegan S’mores (made with Aquafaba)


  • 2 tbsp aquafaba
  • 1 tbsp sugar
  • 1/8 tsp cream of tartar
  • Graham crackers (graham crackers, like Oreos, are actually vegan, just make sure you buy the kind without honey, gluten free if needed)
  • Vegan chocolate (I recommend Enjoy Life Mega Chunks, they are allergen free)aquafaba marshmallow flulff


  1. In a stand mixer, place the aquafaba, sugar and cream of tartar. Whip for about 10-15 minutes, until fluffy and peaks form. It will be a similar texture to marshmallow fluff.
  2. To assemble: lay down one graham cracker, and place a few pieces of chocolate on top. Top with a generous spoonful of the aquafaba marshmallow fluff. Use a torch to toast the marshmallow, and melt the chocolate. Top with a second graham cracker and get in there!


Manicotti Made with Crepes

A long time ago, when I first really started to become interested in cooking, my first foray into a cultural cuisine was Italian.

I don’t feel like I really have a deep cultural identity. My cultural background is mostly British/Scottish, with a little German/Russian thrown in for good effect. The Brits are not known for their stunning food (fish and chips, anyone?), so for some reason, I was drawn to Italian food.

baked manicotti made with crepes

Maybe because Italian food is so simple. A few beautiful, fresh ingredients put together can make a stunning dish.

I made quite a few stuffed pasta dishes in those days; lasagna, stuffed shells, manicotti. But honestly, it’s A LOT of work! You have to cook the pasta, then try to stuff your filling into those floppy shells… bah!

I was watching some food channel recently, and Lidia came on and started demonstrating this dish that’s like Manicotti made with crepes instead. Brilliant! So easy to make–almost more akin to making a Mexican enchilada. In a French crepe. It’s kind of a United Nations dish.

This is the kind of recipe you’ll want to make in bulk and freeze, if possible. There are quite a few parts to it, and once you set up an assembly station, you might as well make a bunch!

By the way, these are very kid-friendly. Michael loved them and took the leftovers in his lunch to school the next day.

manicotti made with crepes

Manicotti Made with Crepes

Ingredients for the crepes

  • 3 large eggs
  • 3/4 cup water
  • 3/4 cups all-purpose flour
  • 3/4 teaspoon kosher salt


  1. Whisk everything together. I like to use my blender to make the make the crepes–just throw everything in there and blitz it. Place in the fridge for a minimum of 30 minutes to rest.
  2. Prepare the crepes: heat your crepe pan over medium heat. Brush with a little oil. Lift your pan off the direct heat, and pour about 1/4 cup of batter into the middle of the pan. Now swirl the batter around until it makes a solid pancake. Place back on the burner and allow to cook through, about 30 seconds. Flip, and allow to cook another 30 seconds. Repeat for remaining batter.

Ingredients for the stuffing:

  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups shredded mozzarella (divided)
  • 1 cup shredded Parmesan, padano, pecorino or the like (divided)
  • 1 cup chopped fresh greens–kale or spinach
  • 1/4 cup chopped parsley (divided)
  • 1 egg
  • 1/2 tsp salt

Method: mix everything together in a bowl.

ricotta-filled crepes

To assemble:

  1. Heat the tomato sauce on the stove in a pan.
  2. Ladle a little of the tomato sauce into a square baking pan.
  3. Lay the crepes down on your work station, and spoon about 3 tbsp to 1/3 cup of the ricotta filling into the middle of the crepe. Spread it around lengthwise, and then roll up the crepe like a cigar. Place your crepe in the pan. Repeat for the rest (I was able to get 4 rolled-up crepes in my pan).
  4. Pour the rest of the tomato sauce over the crepes. Top with additional grated mozzarella, Parmesan and chopped parsley.
  5. Bake in a 350 degree oven for about half an hour, until the cheese is bubbly and golden.



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