I hadn't made macarons in more than five years but had the ingredients laying around and a creative friend coming over, so we decided to embark on the adventure that is making French macarons. The whole time, things kept not seeming right but then working out, so somehow we made a whole batch without cracking any and they all had matching shells! Here's our recipe.
This chocolate mousse has only TWO ingredients and could not be simpler! It uses aquafaba, also known as the water from cooked chickpeas. Aquafaba is having a moment in the health food world and can be used to make vegan marshmallows and lots of things! Most frequently it's referenced for how it acts like egg whites when whipped. Read on below!
Time for another recipe!
Here's a classic recipe shared with my family by our nutritionist when I went vegetarian nearly nine years ago. These "meat"balls can be served like any other more traditional meatball: with gravy, tomato sauce, as an item to dip or already mixed in. I served them at a Hanukkah party I hosted as a great source of protein for our vegan meal.  My mom went gluten-free following a gluten sensitivity diagnosis a few years back and since then finding the perfect way to celebrate her birthday has been a repeated case of trial and error. We've made gluten-free ice cream cakes, pies, cupcakes– you name it! They've all been good and served their purpose, but this cake is definitely the winner.
A decadent chocolate layer cake with a special secret ingredient in the frosting (pumpkin puree!) makes this cake super yummy and somewhat healthy.  My mom is gluten and dairy free, so for her birthday she was begging for an ice cream cake she could have. We didn't quite master the proper defrosting technique for this cake yet, but it was a pretty good nonetheless. We also made a delicious chocolate sauce for the top that is just as good on the cake as it is spooned out of a mason jar cold from the fridge :)
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Hi, I'm Sam.low-waste living, recipes, DIYS, style, sustainability, and travel. Categories
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