Let’s Get Into It!
I never realilzed until we were filming, mom doesn’t actually know any measurements to anything. The secret to all of her recipes is knowing, through experience, trial and error, and with practice, what the dish needs, how much and how little. For instance, not every pepper is the same size, so not every pepper needs to be cooked for the same amount of time, sit to steam for a certain amount of time etc. I guess she’s right you just have to wing it!
So as we go along, and you follow us on this journey, I hope you’ll get used to not knowing how much, how little, just going with your gut, and as mom always says, “the worst thing that could happen is that it taste bad!” To which I replied, “but the idea of this is that were sharing recipes that taste delicious, I don’t know how well that’s gonna go over with our viewers” 😂💁🏻♀️
The trick to a good vegan cheese, and in my opinion there are not many, it’s finding one that melts well. Violife brand is one of my all-time favorites! And not just the cheese, they have a great cream cheese as well!
Egg replacements are funny 🥚
Before I went vegan, I had no idea eggs could even be replaced. Now in my opinion, is it as close to the real thing when it comes to baking or cooking? Not always, but sometimes it’s pretty darn close…For this recipe, this egg replacement works amazing.
Sidenote: applesauce is also used as an egg replacement. Though, I do not think it would work well here 😂
Check out My next MAG for the final product, Part 2! I promise it’s worth it!
