Brownies! 
I’ve had one really good brownie in my life. One of the local book sales offered vegan brownies a few years ago, and they were amazing. All my attempts at brownies were a #FAIL. Didn’t matter if we used a mix or made them from scratch. They might have been edible but none were worth repeating. I truly believed brownies were not all that.

So it’s funny that a strange ingredient turned out to be the secret to great brownies: Aquafaba.

You might be saying, “Aqua-what?!?!?” I hear you. Let me invite you into the secret club. Aquafaba is the liquid that you drain away from a can of chickpeas (or other white beans). That viscous substance that I poured down the drain more times than I can count is the secret to vegan whipped cream, vegan marshmallows, vegan meringue, and yes, vegan brownies.

And Nora from Nora Cooks never lets me down. These Ultra Fudgy Crackle Top Eggless Brownies were exceptional.  

Air Fryer Carrots by Jenné Claiborne of Sweet Potato Soul. Easy and yummy! We had to cook ours longer.

Apple Turnovers Recipe (Vegan Hot Apple Pie) by Bianca Zapatka 
We were rich with puff pastry and in search of ways to use it. We also had plenty of apples on hand so this recipe was a match made in heaven.

Chile Crisp Fettuccine Alfredo With Spinach by Genevieve Ko for the New York Times
Any recipe with chili crisp has my complete attention. One of these days I am going to put it on ice cream.

When Genieve Ko shared this recipe I knew we had to make it. You can make chili crisp at home but I like the Trader Joe’s version and it’s darn convenient. We made it with a plant-based parmesan that we make all the time. Some Violife Parmesan would take it to the next level.

Photo by Markus Spiske on Unsplash