You’re invited to spend 90 minutes with Nancy in her kitchen!

Who would have thought that a powerful secret ingredient for vegan desserts and even vegan cheeses would be something as simple - and as icky - as the juice from chick peas?  

While we are sheltering at home, appreciating the preciousness of what we have in our pantry and trying not to waste anything, many of us are becoming quite creative in the kitchen!  Some may also be wondering what we’ll do with all those cans of garbanzo beans we bou

ght when we stocked up recently.  I have an idea! Start saving the liquid, called aquafaba, and begin experimenting by using it as an egg-replacer in vegan recipes.  

Nancy will begin with some mindful eating reminders, focusing on their heightened relevance during our current situation.  Then she’ll talk about aquafaba and actually make a couple of delectable treats - one savory and one sweet, and both quite lovely additions to your recipe repertoire. Finally, we’ll share our experiences with aquafaba or other vegan culinary revelations we’ve discovered during our time at home. Please join us and be prepared to have fun!