Hey, everyone! This week, I wanted to focus on a recipe that would help me with minimizing my waste. This is something that I have been interested in for a while, as I’m always learning new ways to use things people usually consider “waste”. I recently learned a very interesting way to use the chickpea water in canned chickpeas. For the longest time, I discarded this and thought nothing of it. As it goes, aquafaba, or chickpea water, makes a fantastic meringue and, furthermore, great meringue cookies! My first attempt at this was without a recipe and did not turn out well at all. My second attempt, however, turned out great, based on a recipe I found online. I was shocked at the stability of this meringue and the fact that it was so silky and fluffy! This would make a fantastic icing or base for a vegan sponge. I was ecstatic after making this recipe, and I couldn’t wait for my meringues to finish baking.

I’d also had an idea for a plated dessert that I wanted to make for my wife. I had some peach butter that I had jarred over the summer and some raspberries in my fridge, so I went out, bought some coconut whipped cream, and made my version of a vegan pavlova. I was thrilled with the outcome and would absolutely make it again! This was such an incredibly cool experience for me, and I learned a lot about vegan baking. I love the fact that I can use part of a product I would usually throw away to make something delicious and beautiful. This could not have been a better experience for me, and I will absolutely be using this more and more in my cooking. I hope that you enjoyed this post. Thanks for reading!