— Carlene McIntyre

Yes, there are cases where it is impossible to do our beloved aquafaba meringue for example. So if there is anyone who hasn't heard about aquafaba, I wish you could raise your hand and tell me because some that's pretty unusual today. But aquafaba is the liquid from cooked chickpeas and I have people in the course tell me all the time, like I get emails, I couldn't get it right every single time your method works. So you whip this chilled and prepared reduced aquafaba with a bit of cream of tartar, tartar which you would do with egg whites and add some super fine vegan sugar which you make by grinding organic vegan sugar. That's one and the same, generally speaking, cane sugar to a powder and you whip it. You can't do that if that is, you can't make aquafaba meringue without sugar. And there are some cakes that you can't do with adding sugar but you know, I don't think sugar is sugar. There is coconut sugar, which some whole food plant-based no oil people are comfortable with. I've done some work, uh, with ripped essel in and so I'm very well versed in whole food, plant-based no oil cooking and baking. You, it would be, um, how can I say this? You're not going to get a same result with a muffin made with applesauce or date paste as you will with one that's made with a little bit of fat. But that doesn't mean you're not going to get something that's good. And there are recipes in essential vegan desserts that are not labeled whole food plant-based no oil. They're not labeled gluten free. Well if you read the recipe it's gonna say that, but they are naturally that the fruit, the lightly gelled fruit soup and salad that I mentioned to Chef Char when she asked for a low or no sugar dessert is one that would be very helpful because you're eating fruit and you can do a tofu cream with um, if you're cutting back on fat and you don't want to use cashew, you can do a tofa cream with some fruit paste and do it fine and do it fine.