Something comforting: a plated dish

I really love stewed chickpeas. Actually I just love chickpeas in general. And luckily, I got to cook with them more often these days because I need them for their aquafaba. However, with all of the vegan meringue I have been making, I still need to get rid of the actual chickpeas themselves. So this…

Vegan coconut-sticky rice soufflé with mango creamsicle sauce

So this is the recipe I actually made on Instagram Live with Shari from my season on Masterchef. We were doing soufflé demo’s, and we each did a different flavor, hers being chocolate, while mine being this one. I didn’t want to go traditional to begin with, since I wanted to conserve eggs, and because…

Sakura blooming: vegan macaron ice cream sandwiches

So the idea to make a vegan macaron sandwich came up a long while back, I think in December 2019. But I never really got a chance to make them, mostly because I was too lazy to buy a can of chickpeas to make aquafaba. But recently, a bunch of stars sort of aligned, and…

Vegan Oreo cake with vegan Swiss meringue buttercream

This dessert was a simple one, but it’s a simple win as well! To hear the phrase “vegan Swiss meringue buttercream” already gets me excited, because meringue buttercreams were one of the reasons why I had to stop baking vegan, as I thought that they were impossible to do! But with the help of aquafaba(canned…