Vegan Lemon Meringue

To make light and fluffy meringue peaks, this vegan meringue recipe uses aquafaba, which is the liquid from canned chickpeas. Adding lemon juice gives it a refreshing citrus taste.

Ingredients:

• 1 can chickpea brine aquafaba
• 1 cup granulated sugar
• 1 teaspoon lemon juice

Instructions:

Preheat oven to 200F 95C

In a mixing bowl, pour chickpea brine and lemon juice

Beat with a hand mixer or stand mixer until frothy

Gradually add sugar while continuing to beat until stiff peaks form, about 10-15 minutes

On a baking sheet lined with parchment paper, spoon dollops of the meringue mixture

Bake for 1

5 to 2 hours, or until the meringues are dry and crisp

Let cool completely before serving or storing

Emeril's Lemon-Herb Grilled Shrimp

Delicious and flavorful grilled shrimp with a zesty lemon-herb marinade, perfect for a quick and tasty BBQ experience.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Zest of 1 lemon
• 2 tablespoons lemon juice
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

Warm up the grill over medium-high heat

Oregano, thyme, paprika, cayenne pepper, lemon zest, lemon juice, salt, and black pepper should all be mixed together in a bowl

Make sure the shrimp are well covered when you add them to the marinade

Ten minutes is enough time to let it sit

Put the shrimp that has been marinated on skewers

Put the skewers on a grill that has already been heated up

Cook for two to three minutes on each side, or until the shrimp are opaque and lightly charred

Take it off the grill and add fresh parsley on top

Serve right away and enjoy!

Crackling Spinach on White

The crispy spinach appetizer is made even better with this Crackling Spinach on White sandwich, which is made without meat. When you bite into the sandwich, the crunchy spinach goes well with the creamy avocado, juicy tomato, and tangy red onion. It's great for a quick and filling lunch or dinner.

Ingredients:

• 200g fresh spinach leaves
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons olive oil
• 4 slices of your favorite vegan bread
• 1 tablespoon vegan mayonnaise
• 1 small avocado, sliced
• 1 small tomato, sliced
• 1/4 cup thinly sliced red onion
• 1 tablespoon balsamic glaze optional

Instructions:

Preheat oven to 375F 190C

Wash and thoroughly dry the spinach leaves

In a bowl, toss the spinach with cornstarch, salt, pepper, and garlic powder until evenly coated

Heat olive oil in a large skillet over medium-high heat

Add the coated spinach leaves to the skillet in batches, frying until crispy, about 2 minutes per batch

Remove and drain on paper towels

Toast the bread slices until golden brown

Spread vegan mayonnaise on one side of each bread slice

Top each bread slice with avocado slices, tomato slices, red onion slices, and the crispy spinach

Drizzle with balsamic glaze if desired

Serve immediately and enjoy!