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)”
fan. That said, I love any excuse to yell at the TV and eat some tasty vegan comfort food.
. Instead of real sour cream, use something like 
. It’s as easy as that! 
You may have guessed that my kitchen is rather small based on my photos and crafty use of angles. That means I am a strong advocate against kitchen appliances that are single use. I can justify a 
because I use it all the time – for soups, for chopping nuts, for baking, etc. However, I do not own a toaster because all it does is toast, and I can do that on my 
. (Side note, at first I was deeply opposed to getting a griddle, but I have to say, we use it all the time. I love it! It makes sautéing veggies a breeze, and is perfect for grilling sandwiches, too).
(which I highly recommend! It’s non-stick, works well, and is cost effective!).
