Hello friends,

I have a confession. A kitchen nightmare confession. Over the past year, vegan blogs have been exploding with “aquafaba” recipes.  This is a nickname given to “bean” water that comes from a can of chick peas, cannelini, or great northern beans that usually goes down the drain. It can easily replace an egg in many vegan culinary dishes. By far, the greatest aquafaba achievement has been the discovery that it can be used to make vegan meringue. How cool is that?

I decided that I wanted to see what all the internet fuss was about and start out with something “easy.” I chose vegan meringue cookies. Boy was I wrong. Continue reading “Vegan Lemon Meringue Pie (& a pep talk)” →