Why do you add the seaweed to chick pea liquid? I purchased canned chick peas with the seaweed and it was hard to separate it from the liquid.

In this fun and super informative Live Event with Chef Fran Costigan, Rouxbe Director of Vegan Pastry and Lead Instructor of Essential Vegan Desserts, you’ll learn what can be fixed, and how, and what you have to toss and chalk up to a learning opportunity. Of course, mise en place, reading recipes all the way through and choosing reliable recipes, such as the ones in your Rouxbe courses, means never—or rarely do problems come up. But things happen, am I right? Spoiler, much can be fixed, repurposed and enjoyed. From frostings and creams to cakes and fillings, discover professional techniques, smart ingredient swaps, and calm-in-the-kitchen strategies that will boost your confidence and save your desserts. Because sometimes the answer really is yes—this dessert can be saved.