Holiday Recap and a Soy Curl Potpie Recipe

I’ve been so busy lately. Between graduate school, taking an improv comedy class, the holidays, my grandmother dying, etc., I’ve barely had time for cooking. I was able to create two Youtube videos in the beginning of the semester, which you can see here: https://www.youtube.com/channel/UCIGj10TPGenVBNH6vySDPpw! I hope to make more videos on Youtube in the coming year.

I’ve also been regularly updating my blog’s new(ish) Instagram account, which you can follow @bananacurlvegangirl

If you’re not on Instagram or following along here, I’m going to do a quick photo recap of some of the food I made for the holidays.

For some homemade gifts, I made my famous sour cream and onion kale chips, green tea, goji, and coconut superfood energy bars (adapted from this recipe), vegan and gluten-free marshmallow wreaths, and chocolate peppermint patties from a recipe that’s basically this (not pictured).

 

We had 4 relatives staying with us from Christmas Eve day until yesterday. My aunt and uncle and cousins have a tradition at their house of making appetizers on Christmas eve. So, I made lentil faux chopped liver dip, a spinach and artichoke dip, and we made mini potato latkes because it was also the first night of Hanukkah and my dad celebrates the holiday and loves having latkes. Instead of using eggs, we used the Neat egg for the first time and it worked out really well! There was also a salad made that I was able to eat.

 

For dessert, I had these gluten-free, vegan sugar cookies I made from a recipe on Minimalist Baker. Check the recipe out here.

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For Christmas morning breakfast, everyone else was having bagels. My mom was nice enough to go to a local gluten-free bakery and pick up some vegan and gluten free bagels. I topped them with Kite Hill chive cream cheese, my papaya lox, and capers.

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For my dinner later that day, I made gluten-free, vegan stuffed shells with Kite Hill almond ricotta and pesto. I forgot to take a picture of them. We also had my favorite vegan caesar salad ever, which I also forgot to photograph, but believe there are previous posts on this blog about it.

It was a sweet Christmas! I hope you had a very merry one yourselves! As a thank you for reading, here is a picture of my three cats, that my brother photoshopped for a card.

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However, the best Christmas present is that I have a new recipe! For a soy curl chickun potpie that is soooo good!

WordPress has a new feature here, so I’m going to try to see what happens when I upload a word document of the recipe.

soy-curl-chickun-potpie (link to a downloadable recipe? or something)

Soy Curl Chickun Potpie

Vegan and Gluten-free

Ingredients:

  • 2 cups soy curls
  • ½ cup frozen peas
  • ½ cup frozen corn
  • 1 medium potato, chopped
  • 6-8 baby carrots chopped into rounds
  • 1 tbsp olive oil
  • 1 stalk celery, chopped
  • one small onion, chopped
  • 1 clove garlic, minced
  • 2 tbsp nutritional yeast flakes
  • 1 tsp dried rubbed sage
  • ½ cup vegan no-chicken broth, divided
  • 1 tbsp vegan butter or coconut oil
  • 3 tbsp garbanzo flour
  • 1 cup unsweetened plain coconut milk
  • 1 no-chicken bouillon cube
  • Salt and pepper, to taste
  • 2 gluten-free, vegan pie crusts, homemade or store bought

Directions:

  1. Preheat oven to 350 degrees F.
  2. Soak soy curls, corn, and peas in a bowl with enough warm water to cover. Let sit for at least 10 minutes and drain. Set aside.
  3. Steam potatoes and carrots in a steamer basket for 10 minutes.
  4. Place olive oil, celery, onions, and garlic in a skillet on medium heat and sauté until soft. Add in the soy curls, corn, peas, nutritional yeast, sage, and ¼ cup broth. Mix in the potatoes and carrots. Stir and heat until the soy curls are warm.
  5. To make a gravy for the pie, place the vegan butter and garbanzo flour in a saucepan over medium heat. Whisk until crumbly and beginning to brown. Slowly add in the coconut milk, continuing to whisk. You may need to lower the heat. Add the remaining ¼ cup broth and the bouillon cube. Keep whisking until the bouillon melts and the gravy is thick. You can add salt and pepper to taste once you turn off the heat.
  6. Add the gravy into the soy curl and vegetables.
  7. Spoon into a bottom of a pie crust. Place the top of the pie crust as you like it. Make slits in the top to allow steam to escape. You may have some leftover filling that you can eat separately or make into other dishes.
  8. Bake for 30 minutes or until the crust is golden in color.
  9. Allow to cool slightly before serving.
  10. Bon Appetit!

Enjoy the new year festivities if I don’t post before then (but I do have several posts lined up!) Happy Holidays from Banana Curl, Vegan Girl!

 

Italian Rainbow Cookies Veganized

During Christmas, I had this bad habit of being at the grocery store and looking at the ingredients of the Italian Christmas cookies hoping some of them would be vegan. Not a chance. I’ve been craving these all season.

After Christmas, I looked up some recipes for this type of cookie. I wasn’t sure what they would actually be called, but it was easy enough to find. I found this recipe, which I knew I could veganize with the magic vegan ingredient, aquafaba.

I was so worried I’d really mess up making these a lot earlier on. The parts I thought would fail were not as difficult as I thought. The hardest part was cutting it after I put the chocolate on top, which ended up crumbling a bit and making it not as pretty as I would have liked. The recipe makes it sound much more complicated and some of the steps are needlessly complicated, so I’m re-writing the recipe in the way I did it with the vegan substitutions.

This recipe also required making vegan almond paste (with aquafaba as well!)

That is the first step to making these babies.

Vegan Aquafaba Almond Paste

Ingredients:

  • 1.5 cups blanched almonds
  • 1.5 cups vegan powdered sugar
  • 3 tablespoons aquafaba (chickpea water/brine from a can)
  • 1.5 teaspoons almond extract
  • 1/4 teaspoon salt

Directions:

  1. In a food processor, blend the almonds until smooth and pasty.
  2. Add the powdered sugar, aquafaba, extract, and salt.
  3. Process again until smooth and dough-like (it should form into a big ball).
  4. You may need to scrape the sides down frequently throughout the process.
  5. When finished, set aside 3/4 cup for your Italian Rainbow cookies. You can save the leftovers, it’s super yummy!

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Veganized Italian Rainbow Cookies

Ingredients:

  • 2 sticks plus 4 tablespoons Earth Balance sticks
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup almond paste (recipe above)
  • 3/4 cup vegan sugar plus 2 tablespoons
  • 4 tablespoons aquafaba (liquid from a can of chickpeas)
  • 12 tablespoons aquafaba
  • 2 tablespoons vegan sugar
  • food coloring method of choice (red and green)
  • 15 oz Apricot Jam (not the kind with clumpy pieces in it, you want it to be smooth)
  • 10 oz vegan chocolate chips

Directions:

  1. Preheat oven to 350 degrees F.
  2. Place parchment paper on three jelly roll pans or rimmed cookie sheets and spray parchment with cooking oil.
  3. In a stand mixer bowl, place the almond paste and 3/4 cup with 2 tablespoons of sugar. Mix on the medium speed setting until crumbly.
  4. Cut the Earth Balance into small pieces and place into the the mixture while beating together until all the Earth Balance is in there and the batter is smooth.
  5. Sift 2 cups of flour and 1/2 teaspoon salt into a bowl. Add into the mixer slowly and continue to mix until combined. Do not over mix.
  6. In a large metal bowl, using a handheld electric mixer, place the 12 tablespoons of aquafaba. Whip until foamy. Slowly add in the 2 tablespoons of sugar while continuing to whip on the highest setting. Stop when you have created firm peaks (if you take out the whisks from the meringue, and place them upside down, it will not drip down).
  7. Add 1/3 of the meringue into the batter and fold in with a rubber spatula. Add the rest of the meringue and mix until fully incorporated.
  8. Place the batter evenly into 3 bowls. 1 bowl keep plain, and then add green and red to the other two bowls.
  9. Transfer the batters onto their respective cookie sheets one at a time with a wet rubber spatula . My sheets were too big to be able to spread out the batter entirely, so I tried my best to make the most even shaped rectangles on each cookie sheet so they’d match up when layered together after baking.  Don’t worry too much about it, you’ll cut the edges so they’re prettier when it’s all assembled anyhow. Just worry about making relatively even thickness rectangles for now.
  10. Bake for 4 minutes, rotate the pans around in the oven so that one pan is not on the bottom rack the whole time, and bake for another 4-6 minutes until the edges are slightly browned.
  11. Allow to cool completely.
  12. Spread a thin layer of apricot jam on top of the red layer.
  13. Cut any excess parchment paper from around the white layer. Holding the bottom of the cookie with both hands, carefully line up and flip the white layer onto the red.
  14. Spread another layer of jam. Repeat step 13 with the green layer, but do not place anymore jam on top.
  15. Cover with plastic wrap. Place a clean cookie sheet on top to press down the layers. Place something heavy and even (like two cans on either side) on top of that, and place into the refrigerator for at least 4 hours.
  16. Take off the cans, cookie sheet, and plastic wrap. With a sharp knife, trim the uneven sides into a clean rectangle shape. Let sit for a moment or a few.
  17. Melt the chocolate chips in a double boiler or microwave.
  18. Spread over the top layer and sides with a spatula.
  19. Allow to set, and then cut into smalls squares.
  20. Place in a container and store in the refrigerator or at room temperature.

Enjoy! I know I certainly will!

 

 

Vegan MoFo Day #23, Post #16: Autumn Equinox Eats and GF/V COOKIE BUTTER!

Today’s MoFo Prompt is Autumn Equinox Eats. Lately I’ve become aware of a lot of people hating on everything pumpkin. Honestly, I will eat pumpkin all year round if I feel like it (from a can when it’s not in season). I think apples may not get quite as much credit these days though.

To make up for it, I’ve been quite enthralled by juicing 2 apples and shaking the juice together with 1/4 tsp. It is seriously amazing.

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If you’re like me and actually enjoy pumpkin for Fall (and the occasional apple, squash, and sweet potato recipe), then take a look at all these delicious vegan fall recipes I have compiled on my Pinterest board for this purpose. And I know some people also loathe the idea of Pinterest as well…but what’s with all the negativity? It’s where I find the best online vegan/gluten free recipes from blogs and such actually, aside from MoFo.

Also TODAY I MADE HOMEMADE VEGAN GLUTEN FREE SPECULOOS COOKIE BUTTER! I cannot contain myself in not sharing it. The recipe is from Allyson Kramer. Here’s some pictures of the process.

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Before they were baked

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After baking

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After being made into cookie butter!

Yay! I’m sorry, I’ve been slacking a bit with MoFo, but I’m so close to being done with my bachelor of science degree it is ridiculous! So I’m focusing more on that.

Vegan Mofo Day #20, Post #15: Old family recipe veganized: Nana’s sugar cookies

This recipe can be found in my zine, Childhood Favorites Veganized that you can buy on Etsy and see more recipes I veganized from my childhood and the stories behind them.

According to my mom, this was my great grandmother’s “signature” cookie.

PS: In the zine on the page this recipe is on there is a picture of me with a face covered in chocolate frosting as a child (pictures of me with my food covered face are a common theme in my childhood photo albums). Awhile ago, as part of the zine, I decided to recreate these types of pictures but with a twist–I’m not a kid anymore…

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and because I wanted literal banana curls:

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Doesn’t quite have the same effect as the childhood photos, haha!

On to the cookie recipe:

Ingredients:

  • 1/2 cup non-hydrogenated vegetable shortening
  • 1/2 cup vegan margarine such as Earth Balance
  • 1 cup vegan white sugar
  • 2 cups flour
  • 1 tsp vanilla
  • 1/4 cup almond milk
  • 1 1/2 tsp Ener-g egg replacer, 2 tbsp water whisked together
  • Extra sugar set aside in a shallow bowl for finishing the cookies

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix ingredients together.
  3. Roll into balls.
  4. Dip a fork in the sugar in the bowl. Press down with the fork onto the ball of dough, making an imprint. Repeat in a criss-cross pattern.
  5. Bake in the oven for 10-12 minutes.

Vegan MoFo Day 11: Post #8

Okay, I’m trying to juggle everything I’m doing with school and all that and also not feeling the last few days’ prompts. I had told myself a few days ago that even if I didn’t like the prompt, I would still write a blog entry because the point of MoFo is more about posting as many days as humanly possible for the month.

Today’s prompt was to “focus on a nutrient.” Who eats nutrients? 😛

So I’m going to do a Flashback Friday post! Since I probably have some new readers here now because of MoFo, I figured I’d flashback to a recipe I posted last MoFo! And, it just so happens I am actually making the recipe tonight! Because tomorrow my neighborhood is having a block party bbq thing, and I want to impress them with my cupcake skills (sadly I personally can’t eat them now because they have gluten in them).

Remember my raspberry lime rickey cupcakes? Well, that’s what I’m making. They were seriously my favorite before I had to give up gluten (at least I can still eat my favorite part though…the frosting!!).

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I did an especially good job making the batter tonight. Sometimes I take too long and the coconut oil solidifies a bit while I’m mixing it. The trick I guess is to not use really cold almond milk and also to have everything ready and measured before I start making them (I’m impatient, what can I say?).

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They look like they baked well too.

And here’s a picture from when I made them awhile ago.

raspberrylimecupcakes

Also, for my graduation speech thingy, I made these, as well as a cake made out of the batter because I forgot how much batter this makes and had doubled the recipe. Woops, but tasty.

Oh I also wore a tank top to the gym today that said “Bake the world a better place” which is so fitting for me. I didn’t take a picture though, and it’s too gross now to try and take one by putting it back on and taking one now. Haha. I will have to remember another time.

Making vegan Macarons for the first time!

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French macarons (not to be confused with coconut macaroons) are a meringue based sandwich cookie with almond flour. They are quite popular and come in all different kinds of flavor combinations. They are supposedly difficult to make even when not vegan. Vegan macarons were once believed to be impossible to make, because there was no good vegan alternative to meringues. But now there is!

You may recall my post about magical bean juice (also referred to as aquafaba in vegan circles) for making meringue cookies. You can do the same thing with these! I didn’t make up my own recipe since I’ve never made these before, but I still want to share the recipe I used and my results.

This is the recipe I used but I changed the flavors, colors, and frosting recipe. It worked perfectly for me, even on my first try. I personally feel like it it might have had a lot to do with the weather, it was a great sunny day. I found this recipe from a group all all about making vegan meringue and using aquafaba.

I chose to make lavender agave frosting and used a super fruit jelly in the middle from Trader Joe’s.

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The texture came out so great. The frosting I made was a little runny, so the recipe I am including here is changed to account for it to be better.

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The recipe for the frosting is as follows:

  • 1 tbsp agave
  • 2 cups powdered sugar
  • 1/2 tsp lavender extract
  • 3 tbsp almond milk

You just need to mix everything together.

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in the oven almost done

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out of the oven

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close up of the feet

I absolutely loved these, and the best part is they are automatically gluten free!

I’m deep in the midst of making food for volunteers at Girls Rock RI this week, stay tuned for a post about that soon!

Going gluten free. First gluten free and vegan baked good –strawberry rhubarb pie!

Well, I am somewhat relieved to finally have an explanation as to why I have been so exhausted lately. I have Hashimoto’s Thyroiditis, which is an autoimmune disorder. I also have hypothyroidism as a result of it. So, I started researching what else I can do that will help me to feel better besides what my doctor is doing for me. And I kept seeing the benefit of going gluten free. I know I seem to have issues with feeling like crap when I eat too much gluten, so I am trying it. It’s sad for me, because I really loved gluten. I will need to learn more about baking gluten free, and I know I can do it, and be making all sorts of new delicious vegan AND gluten free stuff in the future!

In fact, I made a pie. Unfortunately, my oven and stove just randomly stopped working yesterday. I’m glad I made this before that! I have some ideas up my sleeve for the future, but they will have to wait until it gets fixed 😦

IMG_3740It’s my favorite pie of all time, strawberry rhubarb.

I actually used Bob’s Red Mill Pie Crust Mix. I had used it before and thought it was awesome even when I wasn’t gluten free.

Here is the recipe:

Ingredients:

  • 1 bag Bob’s Red Mill gf pie crust mix
  • 12 tbsp Earth Balance cut into tbsp sized pieces
  • 8 tbsp cold non hydrogenated organic vegetable shortening
  • 8 tbsp cold water
  • 1 lb strawberries, chopped into slices
  • 1 1/4 cup rhubarb, chopped
  • 1 cup vegan sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice

Directions:

  1. First make the crust. Follow the directions on the back of the packaging. I always need the full 8 tbsp of water it says I might need. You may need 6 or 7 like it says. I find it hard to roll out after it’s been in the fridge…but I manage to fix it up if it breaks apart a bit as it’s pretty easy to put back together.
  2. Preheat oven to 425 degrees F.
  3. While the crusts are chilling, combine the strawberries, rhubarb, sugar, cornstarch, and lemon juice into a large bowl.
  4. Take the crusts out of the fridge after the hour has passed, and roll one out into a large circle.
  5. Press into a pie pan.
  6. Pour the filling inside.
  7. To make a latticed topping, cut strips out of the second pie crust after rolling it out a bit.
  8. Place the strips across the pie. First lay them out horizontally, then vertically. You may need a spatula to help you get them off your work surface, and they will probably break apart, but it will still look nice even if they break apart on the pie. Just smoosh them together a bit if they crack or fall apart in the process.
  9. Place in the oven with a cookie sheet underneath to avoid the gooey delicious filling from falling on the bottom of the oven, making a mess and a nasty smell/smoke.
  10. Bake at 425 degrees F for 15 minutes, then turn down the oven to 350 and bake for anywhere between 30-60 additional minutes until the crust is firm and golden/brown around the edges.
  11. Enjoy! My entire family loved it. When I asked if they could tell the difference between this and a gluten based pie crust, they said they couldn’t. (I can, unfortunately, haha! but it’s still really good!)

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Coconut Mango Muffin Madness!

IMG_3879So, I told you I have some healthier recipes coming your way!

I had a bunch of champagne mangos (I’ve been very into them lately…can’t get enough) and I wanted to put one into a baked good. I also wanted to bake in some Dang coconut chips as a topping on something and see if they’re just as good in baked items. So, that inspired me to make mango coconut muffins.

These are made with whole wheat pastry flour and no refined sugars. They’re quite healthy, but also tasty. I served them to my classmates early in the morning and they all loved them. Some knew they were vegan, others didn’t, and everyone said they were really good!

I found that they were the perfect texture. Not too chunky with the dried coconut, and not too moist but moist enough. I’ve never described a muffin this way, but the texture was smooth and almost creamy. Or dreamy…

Anyways, here’s the recipe!

Ingredients:

  • 2 tbsp flaxmeal whisked with 4 tbsp water
  • 1/2 cup agave nectar
  • 1/2 cup coconut palm sugar
  • 1/4 cup melted coconut oil
  • 1/2 cup coconut milk
  • 2 tbsp orange juice
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup (or a whole champagne mango, without the refuse) chopped mango
  • 1/2 cup shredded dried coconut
  • 1/3 cup crushed coconut chips, like Dang brand

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a small bowl, mix flour, baking powder, and baking soda together.
  3. In a separate larger mixing bowl, whisk together the flaxmeal and water. Let sit for a bit.
  4. Add the agave and coconut sugar to the flaxmeal. Whisk again.
  5. Whisk in the coconut oil.
  6. Add coconut milk, orange juice, and vanilla.
  7. Add the dry ingredients from the small bowl into the wet ingredients. Stir and fold in until just combined. Don’t overmix.
  8. Divide batter evenly between 12 muffin tin liners.
  9. Sprinkle the crushed coconut chips on top.
  10. Bake for 20-25 minutes.

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Enjoy!

Vegan Sausage Pancake Twinkies

IMG_3857So…I’ve been running training for my half marathon that’s slowly approaching in July. When I run, I burn a lot of calories and need to eat more than if I’m not exercising. I especially need carbohydrates.

I had been wanting to make cornbread and vegan hot dog twinkies, but they were out of the Field Roast brand I like when I went to the store. So, I decided to buy Field Roast mini breakfast sausages and use them instead. Besides, I thought they’d be the perfect size, and they were!

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I made them with Bisquick mix…which is actually vegan! Or at least, some versions are!

This recipe on a canoe pan, aka twinkie pan…I’m not sure what you could do instead if you don’t have this kind of pan, but they were pretty cheap on amazon when I got mine, and worth it for all the twinkie like foods you can make with it!

Here is the recipe:

Ingredients:

  • 2 cups vegan Bisquick
  • 1 1/2 cups almond milk or nondairy milk of choice
  • 1 tbsp brown sugar
  • 2 eggs worth of egg replacer (I used Ener-g powder mixed with the amount of water recommended on the box)
  • 8 Field Roast mini apple maple sausages

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix the Bisquick with the nondairy milk, brown sugar, and egg replacer.
  3. Pour or spoon batter into the cavities of the pan, about 3/4 of the way up. Save a little batter to cover the sausages with if needed later.
  4. Place the sausages in the middle of the canoe cavity. Push down until covered by the batter. You may need to spoon some extra batter on top to achieve this.
  5. Bake in the oven for about 25-30 minutes until puffy, firm, and golden.
  6. Enjoy with maple syrup and Earth Balance melted together.

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Coming soon will be some healthier recipes, haha. Despite the appearance of this recipe, I’ve been on a big healthy food kick lately…can’t wait to share more of those types of recipes, and I have a few up my sleeve right now. 🙂

Magic Bean juice for lavender vegan meringues

Okay, so I had been aware that vegans all over the internet had discovered that it was possible to make meringue out of the juice inside a can of chickpeas (drained from the chickpeas). However, I was a bit skeptical. I didn’t think it was easy. But I finally got the courage to try. It was a beautiful day out, and though I’m not sure it’s the same for vegan meringue, I remember as a kid when my mom would make my grandmother’s famous real meringues, they wouldn’t come out well if it was rainy or humid. Apparently that’s an actual thing. So, thinking to myself that it was the perfect day, I decided to make them.

Meringue was seriously one thing I never thought would be successfully veganized, but I was so wrong. To me, this just proves “anything you can eat I can eat vegan!” It’s like the last frontier of veganizing…

So behold! the magical vegan bean juice. I can’t wait to try to veganize my mom’s meringue frosting, macarons, and more, never mind explore other flavors for these ones. I think I will try some peppermint chocolate chip ones next…

I took a bit of artistic license to this recipe. That recipe uses white beans instead of chickpeas and doesn’t have a flavor. I personally cannot taste the chickpeas in the recipe I created, but it’s probably because I added stuff to it.

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Ingredients:

  • The strained juice of a 15 oz can of chickpeas minus one tablespoon. 
  • 1/4 cup plus 2 tbsp vegan sugar
  • 1/2 tsp lemonade (I used organic bottled strawberry lemonade)
  • 1 tbsp blueberry juice (I took the juice of some frozen blueberries that I microwaved for a bit)–this doesn’t add flavor, it’s just for the effect of the color, so this is essentially optional
  • 2 drops vanilla extract
  • 1/8 tsp lavender extract

Directions:

  1. Preheat oven to 200 degrees F.
  2. In a large mixing bowl, pour the bean juice, sugar, lemonade, and blueberry juice.
  3. With an electric handheld mixer or whisk attachment on a stand mixer, begin to whisk together the ingredients in circles around the sides of the mixing bowl.
  4. Continue to mix until thick and fluffy. The time varies a lot. It took mine 10 minutes to get to the perfect point, but I had my handheld mixer on the highest setting (5) and I’m not sure how other brand mixers may work. See picture for reference.
  5. When thick yet fluffy with peaks, add in the extracts and give it about 2 minutes of remixing again.
  6. Lay some parchment paper on several baking sheets. Take a spoon and add dollops of the meringue onto the sheet, like cookies only with a more liquid batter. They will come out looking prettiest if you try to make them look like chocolate kisses. You know what I mean I hope…I can’t describe it any other way, haha.
  7. Place in the oven for an hour. After an hour, check them. The baking sheet that was on the bottom rack was done at this point. If you poke them with your finger they should be stiff and not make a print.
  8. It took about an hour and 15 minutes for the rest of my meringues to be done. If they’re not done after an hour and 15, check in another ten minutes, and then more frequently after that if they’re still not ready.
  9. Allow to cool on the sheets for at least 15 minutes. You’ll want to eat them, and you can enjoy almost as many as you want, I calculated that they are only about 10 calories each…depending on how big you make them (I made 34).
  10. Store them (if you have any left) in a sealed container to try to prevent them from getting too moist. I personally like them a bit soggier and chewy, though!
what it should look like when ready

what it should look like when ready

before going into the oven

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Meringues were big in my family growing up, as I mentioned above. Check out more childhood favorite recipes that I veganized in my zine, on etsy!