JAVASCRIPT

ABOUT


About this blog...


This site is a log of my culinary adventures in baking, frying, and mixing together sometimes delicious and sometimes edible vegan concoctions for my family. My goal is to share what I do in case it helps someone else. 


I am an engineer and experimenter by heart, and a food lover. I am also relatively new to vegan cooking. That means you won't find amazingly beautiful, perfected recipes with staged pictures on this blog. It's not like that. You may, however, find some interesting ideas and spectacular failures. If you're looking for great vegan recipes, there are many other amazing vegan blogs and supportive, nonjudgmental facebook groups that might inspire you the way they inspired me. 

I haven't been vegan long, but others in my family have been for years. I was inspired primarily by my son who made the amazingly conscious decision a few years ago at the young age of six to choose a vegan lifestyle, and by my partner who supplies our family with lovingly baked vegan awesomeness day in and day out. Their patient and loving acceptance of my continued omnivorous habits slowly coaxed me into the light, and so here I am. As they say, you know someone's vegan because they'll tell you. It's so true.  I'm vegan and damn proud of it. 


This blog was inspired by a huge community effort. For the past few months, I have been actively recreating vegan  versions of many of my favorite omni foods, but there are two in particular that had me obsessing in the kitchen, trying to make them better and better: sunny side up eggs for breakfast, and meringues for Passover.  Read more about my exciting discoveries in the meringue space on the AQUAFABA page, and and learn about the vegan meringue development community that has been building up around it. Please come join us!


I intented to keep playing with vegan foodstuffs as my fancy dictates, but I am also a huge fan of development through open collaboration, and I want to use the blog as a way to further that agend within the vegan community. To that end, I will keep posting hits and misses along with notes and commentary about vegan cooking and the vegan blogosphere in general. I hope that it will be useful to the larger community and that others might be able to do the same, so that we can benefit and build on each others' work. 


Thanks for visiting,


goose


13 comments:

  1. Wondering whether anyone knows the nutritional information of aquafaba? I have searched but can't find any info on cal, fat, carb, protein, fiber... if any. The cans I have give info for drained beans/peas only. Any ideas?

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    1. Until a full nutritional analysis is released publicly, I'm afraid it's all conjecture. Feel free to point people to http://aquafaba.com/shop.html where we are trying to raise public funds for such an analysis.

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    2. the results can be found here: http://aquafaba.com/nutrition.html

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    3. the results can be found here: http://aquafaba.com/nutrition.html

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  2. I know there is the fundraising effort on the site, but how much does it actually cost to do the nutritional analysis? (the goal isn't stated) - maybe we should just do a crowd funding campaign to do the analysis? It may be an easier way to raise the funds since it can be made more visible?

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    1. http://aquafaba.com/nutrition.html

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    2. http://aquafaba.com/nutrition.html

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  3. Hi, I want to interview for Sunday Mid Day, a tabloid in Mumbai, India. Would you kindly get in touch with me on phorumpandya@gmail.com. I am a food writer.

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  4. I'm too vegan for the last five or so years although a vegetarian for over 40 and am exceedingly proud to say so. C'mon guess my age!!
    Re the nutritional value of aquafaba ...who cares!!

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  5. Hi Goose, I am writing a story about this and would love to chat. My email is lzimberoff@gmail.com. I have some interesting things I can share with you. I'd also love to know what your top chickpea brand is for making meringues. Thank you. -L

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  6. Hi Goose, Please add us to the list of those who would like to be in touch with you. You can find us at TheCooksCook.com and on Twitter at @TheCooksCook where we have 614,000 followers. I can be contacted at DLandis@TheCooksCook.com. Many thanks.

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  7. Hi Goose, Please add us to the list of those who would like to be in touch with you. You can find us at TheCooksCook.com and on Twitter at @TheCooksCook where we have 614,000 followers. I can be contacted at DLandis@TheCooksCook.com. Many thanks.

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  8. Goose: I'm writing a story about aquafaba for The Press-Enterprise in Riverside, CA., part of the Digital First group. I'd love to interview you, Goose the Aquafab Guru. Please contact me at llucas@pe.com, or 951-368-9559. thank you.

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