Sunday, April 26, 2015


Previously, in a post called Never Eat Soggy Waffles, I had tried an #aquafaba waffle using our family's go-to pancake recipe. While they turned out better than expected, I wanted to try something a bit simpler -- something without ground flax seeds, garbanzo bean flour, or safflower oil. Those aren't exactly ingredients everyone has lying around.  So, I whipped up a batch this weekend with simple, accessible ingredients, and they were surprisingly good! I also learned more about how easy it is to convert aquafaba foam into emulsions, which can be a super useful thing when you want to work on icings, fudge, mayo, etc.

Saturday, April 25, 2015


I just ran out of Hampton Creek's Just Mayo during lunch yesterday. I think I am justified in saying it's the best vegan mayo on the market. That's just the truth! Unfortunately we live a few hours drive from the nearest source, and I needed vegan mayo for my soft taco, stat!  And I just happen to have 1/4 cup of aquafaba sitting on the counter waiting to be whipped ...

Monday, April 20, 2015


When I was just five years old, I remember hiding with my younger brother as quietly as we could on the top of our bunk bed, as my mother went room to room in the house calling for us. I don't remember what it was we thought we were going to be in trouble for, but we were convinced she thought we had done something terrible and believed that the top bunk was a perfect hiding spot. It turns out, however, that it was an awful hiding spot, and she wasn't looking all over for us because we had done something bad, it was because she had just made an amazing batch of chocolate chip cookies and wanted us to come have some! That was my first memory of chocolate chip cookies.

Sunday, April 19, 2015


It's been two months now since my initial two ingredient meringue post on the What Fat Vegans Eat facebook page.  In that time, I've probably gone through about 10 pounds of sugar, and eaten a good share of that making meringues out of aquafaba.  Two things have come out of that: a sensitivity to the taste of raw garbanzo beans, and a dislike for the taste of cane sugar.

This weekend was an exploration in other kinds of sweeteners for meringues, marshmallows, nougat, etc. It was back to the foundation for me, and that means starting with raw, whipped liquid from a can of beans and varying the sugar... the FLUFF.

Thursday, April 16, 2015


These are simply the best vegan flourless, oilless, sugarless cookie, on earth!

These heavenly vegan cookies are so good, they're dangerous. They taste just as good, if not better, than those made with flour and sugar, but they're chock-full of nutrition. They're so good, you might eat the whole batch right out of the oven. You have been warned!


  · chickpeas
  · cashews
  · baking powder
  · vanilla


  · dairy-free chocolate chips
  · toasted pecans

Sunday, April 12, 2015

Never Eat Soggy Waffles


Never Eat Soggy Waffles -- That's a saying my boys picked up somewhere for remembering their cardinal directions (NESW).  One of them mentioned it this morning, so I took that as a sign that I had to try some waffles,  made with chickpea flour and aquafaba, of course.

Sunday, April 5, 2015

Wednesday, April 1, 2015


You know how google releases new products on April 1st along with a few elaborate pranks? The pranks make people question the real products and the real products set up an air of suggestion that help their pranks be better received? Yeah, that's cool.

For a bit of fun, I posted two April Fools day recipes to the Vegan Meringues - Hits and Misses! group. The first was from Seugnire M Nagev (vegaN M eringueS, backwards, of course), and was a recipe for a unique one ingredient meringue, using technique alone. Given my initial post of the two ingredient meringue, that was the next logical step.

The other was for detailed instructions on how to make a vegan Angel Food cake with a secret message.