“The King and I” Transfers to London: More like The Queen and Iby Randi / June 28, 2018
The renowned restaurant Tredwells, in the Seven Dials area of the West End (close to “Matilda”!), has joined the happy trend of mainstream restaurants doing special-night plant-based supper clubs. And yes, they do mean vegan. Calling their one-night-a-month supper club “Vegwells” to be adorable, Tredwells in their attempt this past Monday has lept ahead of the competition. I’d expect nothing less from a restaurant of Marcus Wareing, the celebrity chef with the two-Michelin starred restaurant in Knightsbridge (remind me to look into whether that one is vegan-friendly too, and thus a candidate for the Vegan Michelin series). So I just googled Marcus Wareing and was like ‘hmm why is he sooo familiar looking’ and realized it’s because he was on an episode of Masterchef that Husbo P and I watched during our short but EMBARRASSING hate-fueled obsession with that terrible addictive af show. Anyway, the Tredwells chef, Chantelle Nicholson, has created this ‘plant-based’ supper club to highlight the magic that can unfold when you focus on good, sustainable ingredients. As the author of an apparently vegan (!!) cookbook called Planted, she seemed up to the challenge of impressing me with this meal. Spoiler, she did.
Chef Chantelle spoke at the start of the meal, which is when I realized that like a true supper club, every table in our basement room was part of this special night and we were all going to be served the same courses at the same time. I like that! It made it seem extra special and like a real event. I am pretty sure this was the first edition of this new version of their supper club, which will be held on the last Monday of every month and must be booked (and paid for) in advance. I am not sure how often the menu will change, but given the restaurant’s dedication to sustainability, seasonality, and innovation, I assume that it will be different each time. Although if the desserts wanted to stay the same, I would be happy.
The concept focuses on five ‘plant-based’ courses, and I was assured that everything was vegan. I’m always nervous when places use the phrase ‘plant-based’ (more on that later), so even when someone tells me it’s all vegan, a part of me never really is certain. Well, thanks to Chef Chantelle’s welcome speech, I was finally at ease, because she mentioned how they were using fun new ingredients like ‘the water from chickpeas’. GIRL I almost screamed! High caliber chefs embracing the magic of aquafaba (remind me to ask her if she’s familiar with this name for it) (I’m asking you to remind me of a lot of things but like it’s in writing now so don’t worry) makes me so happy. And I figured, if they’re using aquafaba, I’m pretty sure that means everything is vegan.
Our waitress was very sweet, and after I quickly and repeatedly emptied my small-to-medium (it wasn’t a thimble, but I downed it in a sip) water glass, I said ‘would it be possible to get a pitcher? I think it would be easier for all of us’ and she laughed and brought me one so huzzah.
The concept focuses on five ‘plant-based’ courses, and I was assured that everything was vegan. I’m always nervous when places use the phrase ‘plant-based’ (more on that later), so even when someone tells me it’s all vegan, a part of me never really is certain. Well, thanks to Chef Chantelle’s welcome speech, I was finally at ease, because she mentioned how they were using fun new ingredients like ‘the water from chickpeas’. GIRL I almost screamed! High caliber chefs embracing the magic of aquafaba (remind me to ask her if she’s familiar with this name for it) (I’m asking you to remind me of a lot of things but like it’s in writing now so don’t worry) makes me so happy. And I figured, if they’re using aquafaba, I’m pretty sure that means everything is vegan.
Our waitress was very sweet, and after I quickly and repeatedly emptied my small-to-medium (it wasn’t a thimble, but I downed it in a sip) water glass, I said ‘would it be possible to get a pitcher? I think it would be easier for all of us’ and she laughed and brought me one so huzzah.
The first course was a little jar of mushroom mousse that sounds weird but was great. The caramelized shallots seemed to be concentrated at the bottom, which I didn’t know, so my last few bites were a little too full of them, and the pickled mushrooms were big ole strips to be eating out of a tiny jar with a teaspoon. But those are just little quibbles because this was hella delicious. I’d be happy eating that again.
Course 2 was avocado, lemon, and kohlrabi, which the chef said was her idea of summer in a dish. And it was very summery and bright, and I was glad to have something fresh and refreshing, even though it wasn’t anything revolutionary. You always need something to break up heavier foods and stronger flavors.
For the main course, we were served a chickpea panisse, which is a fried chickpea flour cake kind of thing from the south of France. If you know me, you know I’m obsessed with chickpea flour and run out weekly because I make socca probably too often. It’s the best stuff and there are endless ways to use it. So I was excited to get it as my main, especially since that meant at least a little bit of protein. It’s rare to see someone at one of these ‘plant-based’ shibangs give us more than vegetables, so I welcomed these sort-of frittery, sort-of cakey slabs heartily. I was also just happy that we got this dish because the other ‘plant-based’ item on their restaurant’s regular sample menu was grilled cauliflower, and you know what happens when a restaurant tries to give vegans a slab of cauliflower as a meal (I burn it down). The socca fingers (new name) were very good and not super dry like mine always are. They were served with grilled onions (a few too many/too big for my taste), mint salsa, and very thin slices of whatever white veg that is, fennel maybe? Good stuff.
As good as all the savory dishes were, dessert brought everything to a whole nother level. I know what you’re thinking: um, y’all crazy. Dessert on ‘plant-based’ menus at non-vegan restaurants are universally tragic. They’re always futile attempts that show zero awareness of what vegans want (they always seem to be trying to be low-sugar or healthy or whatever and you’re like I’m eating out at a restaurant do you think that’s what I’m here for?). But against all odds (take a good look at me nowwww), dessert at Tredwells was the best freaking part. These little jars of deconstructed strawberry meringue pie were astounding. It was one of the best desserts I’ve ever had, and probably the best in the Non-Chocolate category. Simply sublime. It actually made me giddy (probably the sugar rush) and I started acting a little loopy and I shouted “ANOTHER ROUND GOOD SIR” and husband was sooo embarrassed but I wasn’t because I wanted more. Like Jon Lovitz and his rock shrimp ravioli, I could have eaten 100 of these. Man alive I really want to have this again. They had to have used aquafaba for the meringue, which was a little more mousse-y and not as stiff as you’d expect if it was on a pie, but considering it was all in a little jar it worked for that form. The strawberries were perfect, and that scorched surface was gorgeous. LOVES IT!
I also loved the second dessert! Yes we got a second dessert that was also wonderful! Screw every other ‘plant-based’ menu! This was toasted hazelnut pudding with hazelnut caramel, just out of the oven so the waiters warned everyone not to touch the dish (I did of course because they said not to and it was extremely hot even ten minutes later). The pudding-y cake was great itself (I didn’t really see where the caramel came into play? it was probably mixed in maybe) but what made this dish was the dark chocolate sorbet on top. The little discs of sorbet were extra extra frozen, so that when it was first served, you literally could not cut into the sorbet with a spoon. They were softened by the heat of the cake! So they slowly melted a little and would mix into the hazelnut pudding and it was so lovely and delicious and I was very very full and very very happy. You know how many ‘plant-based’ menus we’ve tried in London and elsewhere over the years – have you EVER seen a place provide two incredible desserts (besides Alinea?) like this? I can’t think of anywhere right now and I’m impressed.
So yes, you’ll notice I’ve been using ‘plant-based’ in quotes allatime because I forking hate that phrase, especially when the user is using it instead of vegan. I’ve said in lots of posts (and probably ranted to you in person if we know each other (and on twitter) (and instagram) (complaining is my jam)) why it is problematic, but for a quick refresher: Plant-based is not a real term. Businesses, including restaurants, pop-ups, AND companies selling regular supermarket goods have been using the phrase – for a while now – to mean anything based on a plant. Meaning, when I found a protein bar at the grocery store that screamed “Plant-based!” on the box and I went to check the ingredients, it contained milk and egg. Its first two ingredients were oats and apples – so it was “plant-based” in the truest in-quotes meaning possible. Bless their f-ing hearts, it was founded on plant materials, I guess they were saying, but they added non-plants to it and no one can do shit about it because who is defining ‘plant-based’? Honestly, to me it makes more sense, to get into the semantics of the word ‘based’, that it would mean something that is centered on plants but not 100% entirely made of plants. Like how movies are ‘based on the true story’ or ‘based on the book’ but are never exact copies. They’re just based on it. And I realize that mainstream companies do this because using the word ‘vegan’ would scare away potential nonveg customers – but would it really? Is there any evidence that Joe Spare Ribs wouldn’t try the new vegan menu if it said Vegan at the top but he would if it said ‘Plant-Based’?
And this rant, and be sure that I’m always going to make this rant (see, e.g., my review of Plates) is a little unfair to put on this review, because the chef and staff at Tredwells seem much more amenable to using the V word than others; I mean the chef even has a vegan cookbook. But, it’s messy to me that they commit so hard to the phrase that it informs the code for their regular menu – V means vegetarian, but P-B is used for plant-based. That’s not a very commonsensical code for vegans to look for on a menu. I see that on a menu, I think there’s peanut butter in there and they’re coding it to warn the peanut allergy sufferers, but then, as a fanatic lover of peanut butter, I would do my peanut butter dance and order every peanut butter thing on the menu and so when it turns out it was all the vegan stuff I would, well I would be fine but disappointed because hot damn I love peanut butter. You get what I’m saying. I’m joking yes but it is a wee bit unintelligible for something that is supposed to easily inform customers, especially since vegans are probably the ones looking for the plant-based items. People just trying to eat more vegetables but without real restrictions can use the common sense skill of reading item names without needing a code. I would never think to look for p-b next to a dish name to see if it’s ok for me. And I’ve never seen that before anywhere, so it seems like bending over backwards to avoid using the v word. That kind of mental acrobatics is a big turn-off and I wish people would just embrace the word vegan, especially as ‘plant-based’ continues to get more and more bastardized by commercial ventures.
Aside from my requisite p-b rant (not peanut butter) (I know you thought I meant peanut butter right), the experience at Vegwells supper club was a real treat. Everything was delicious and some dishes were extraordinary. I have no idea how they will top these desserts but I believe in them. And I’ll let you know, because I will definitely be going back.
Tredwells “Vegwells” Supper Club, London, England, United Kingdom, Europe for right now
Water speed: I was happy to get a pitcher so I didn’t have to worry about it, but before that, the waiters did a good job filling the water glasses of normal people and their normal drinking speeds.
Service: Overall very nice. It was really hard to get the bill at the end (we paid before, as I said, but you had to pay for service and any drinks you got at the end) because everyone was finishing at the exact same time, so I wish next time you could just pay for service beforehand too, like we did for Plates and others.
Bathrooms: Around the corner so you pass a little window into the kitchen on the way. Fine, clean individual doors marked separately for men and women.
Food: Fantastic! And we’re getting closer and closer to getting sufficient protein at these things! Sun’s out guns out!
Bonus: Amazing desserts! Like seeing a double rainbow.
Water speed: I was happy to get a pitcher so I didn’t have to worry about it, but before that, the waiters did a good job filling the water glasses of normal people and their normal drinking speeds.
Service: Overall very nice. It was really hard to get the bill at the end (we paid before, as I said, but you had to pay for service and any drinks you got at the end) because everyone was finishing at the exact same time, so I wish next time you could just pay for service beforehand too, like we did for Plates and others.
Bathrooms: Around the corner so you pass a little window into the kitchen on the way. Fine, clean individual doors marked separately for men and women.
Food: Fantastic! And we’re getting closer and closer to getting sufficient protein at these things! Sun’s out guns out!
Bonus: Amazing desserts! Like seeing a double rainbow.
Related Posts
Tal Ronnen’s Crossroads: The Best Fancy Vegan Meal In L.A.
Going into dinner at Crossroads, my first ever meal in Los Angeles, I was wary. I knew of Tal Ronnen, famous celebrity chef behind Oprah’s 21-day vegan challenge and Ellen’s wedding, and I was super psyched to finally eat at his fancy well-known restaurant on Melrose (so I could say “We’re going to Melrose” in Ambular’s voice). But I had heard from several people whose opinions I trust, and none of them agreed on whether the food was disappointing or BRE (best restaurant ever). Either the consistency at Crossroads is just nonexistent or some of my friends have the Sookie-preggers-tastebud-crazytimes, but luckily I guess I went on a good night. No, a great night. A freaking fantastic, fabulous night because this dinner was off the chizzz, people, and despite an absolutely stellar week of eating in L.A. (which will be my next like bajillion posts), Crossroads was the highlight among all highlights.
Now, not everything was perfect. Far from it. The service was nicht so good; we will get to that later. Notably, the lighting was not good for pictures, as you will be able to clearly (or blurrily) see. This is really upsetting because the food is so beautifully plated, but I guess they’re of the old-school belief that food is for eating and not photographing. Amateurs. No it’s not a big deal just a warning so you don’t keep shouting ah my eyes! Also, I was seated so I faced the bar, and there was a semi-famous woman sitting directly in my line of vision and I couldn’t figure out who she was! So that was a bummer! I think some sort of Real Housewife or mob wife or some such person I should probably be glad I can’t name. The group at the table next to us had to have been some sort of band or something. One of the guys was a f-ing slob, wearing like dirty pajamas to this insanely nice restaurant, and he was hairier than if Rob Delaney got turned into a woolly mammoth. Like his hair and his beard were on the table. So gross. And another guy was a dead ringer for Noel Fielding, giant witch’s hat and all. They have to be famouses, right? Or is that just how regulars in L.A. are too?
But the food was epic. So epic that I place Crossroads in the Michelin series I write. No, it doesn’t have a star, but you know what? It was much better than some meals that had even multiple stars attached (and it was more expensive erma p gerd) so I’m tagging it as such. CHANGE APPROVED. Also, Husband and I went with two local friends, so it was one vegan and three omnivores. They were all blown away by every course. Like BUHH LOWN away. I was so happy just for that! Let’s get down to it.
But the food was epic. So epic that I place Crossroads in the Michelin series I write. No, it doesn’t have a star, but you know what? It was much better than some meals that had even multiple stars attached (and it was more expensive erma p gerd) so I’m tagging it as such. CHANGE APPROVED. Also, Husband and I went with two local friends, so it was one vegan and three omnivores. They were all blown away by every course. Like BUHH LOWN away. I was so happy just for that! Let’s get down to it.
Little ball of heaven in the back, some necessary greens on the left
The concept is small plates, tapas style, allegedly coming out as each was ready but we realized that the sequence was actually following the menu order, which made more sense than otherwise. The waitress recommended 4-5 dishes per person, and I think we did 3-4 each (all for sharing) and had trouble finishing the final dishes, so keep that in mind. We started with the Charred Ricotta, served with crostini and apricot thyme glaze. I was never a huge cheese person, like I never cried and pissed and moaned about having to give it up like other prospective vegans do at all times, but this new wave of artisan (meaningless) vegan cheese is extraordinary, and this dish was a prime example of it. I don’t know what it’s made of, but unlike the plain whipped tofu I’ve had at other places who call such an abomination ricotta, this was amazing. I wish I could have this dish delivered to my house every single day, but that would be supes gross after a 12 hour flight. And then customs and stuff? Ugh. I’d still eat it.
Our other small starter was the Watercress and Peach Salad, which was refreshing and must have been pretty good considering I don’t particularly like watercress and I had eaten the peach of my liiife the day before. Oh California produce. The salad was tossed with hazelnuts and a mint vinaigrette, which was happily not minty at all. Strong start.
Our other small starter was the Watercress and Peach Salad, which was refreshing and must have been pretty good considering I don’t particularly like watercress and I had eaten the peach of my liiife the day before. Oh California produce. The salad was tossed with hazelnuts and a mint vinaigrette, which was happily not minty at all. Strong start.
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I can’t get over how blurry these pics are! This salad is total Blursula! Blahhh. But it was so good. And the ricotta oh man. It had like a protective shell and when you broke through it you were rewarded with the best cheese ever. |
Amazingness
Next up was probably my favorite part of the entire dinner, and I think the dish that most impressed by friends. The Artichoke Oysters were served and eaten like oysters, with the little ball of artichoke puree, yellow tomato bearnaise, and kelp caviar over a grilled oyster mushroom and served on a meaty piece of artichoke heart. Oh my goodness, this is the most impressive thing I’ve eaten in a while. Just the sheer creativity of making something like that, and the genius in executing it perfectly, boggles the mind. I’m just obsessed! In the middle was a scoop of seaweed, my favorite thing, but I didn’t realize it until someone else ate it. And I didn’t even care! That’s how good these oysters were. Holy crap. Next time some asshat tries to have an argument about the whole ‘can’t vegans eat oysters they’re plants right?’ just be like why would you eat enlarged bougers when you could eat artichoke oysters?
the rancho carne toros
You’d think maybe after the life-changing events of the ricotta and the oysters, that the 300 subsequent dishes would be slightly disappointing, but you’d be mistaken. Everything was on such a high level, it felt almost criminal to be enjoying it without being Ellen myself. We tried another salad next, the Grilled Romaine, and although it was very difficult to share (being a wedge salad), it was my favorite salad. The grilled lettuce heart was smothered in harissa ranch dressing. I’m not a fan of ranch dressing, never was, even though I went to a college where people put that shit on their pizza. But this ranch dressing in this salad? I’m a convert. Well at least to Crossroads’ ranch. The salad was topped with pickled shallots, heirloom cherry tomatoes, and black olives, all of which nicely cut the heaviness of hot lettuce and ranch dressing. Such a wonderful combination!
Such a good dish for sharing, unless you are eating with me, because I will eat all the damn bread.
Speaking of pizza, the pizza section on the Crossroads menu was really difficult to pass up, but we had a feeling that their fancier-seeming dishes were the heavy-hitters, and we were right. Next we had the basic but delicious Lentil Flatbread, a wonderfully earthy and warm pita-like bread served with little dishes of marinated eggplant, braised banana pepper, and mushroom relish. I honestly couldn’t tell which vegetable was in which pot (I mean by color sure but you know what i mean), but it was all great.
could eat 100
The “Crab Cakes” (their quotes, not mine) were equally good while being a more familiar taste at similarly adventurous vegan restaurants. They were topped with the daintiest amount of tartar sauce and watercress. While the cake itself was really fantastic (I’m guessing hearts of palm? but it doesn’t say in the menu), it needed a lot more of the sauce. I guess we could have asked for some but they’re small bites so you don’t really realize it until after you’ve finished.
We also probably wouldn’t have asked because our initially-fine waitress became the Mona-Lisa-Saperstein WORRRRRRST seriously the worst. At one point, she tried to remove my friend’s wine glass, even though it still had a few sips in in. My friend said she wasn’t done with that yet, and the waitress put it down. But I guess she had been worn down by a terrible audition earlier in the day (probs all actors right?) and so this benign comment instead hit her as criticism of her performance in her day job and at the thought of her being a failure at that too she absolutely shattered, and was a total b word to us the rest of the time. I mean that’s just me guessing but I’m probably right. She rushed us from then on, couldn’t wait to get rid of us so would idle nearby waiting for us to finish a plate so she could quickly snatch it away. Like this was a busy restaurant with lots to do, but she would just watch us, ignoring her other tables, and look perturbed. What a terribleness.
hidden not-really-a-joke was because of ray romano you get it
Luckily, her inability to keep it together did not affect our enjoyment of our meal. No, we’re not done. Next was Grilled Romano Beans, which I’ve never heard of before but everybody likes them right so we ordered them. They were really good, still in their pods and barbecued with balsamic peaches, marcona almonds (those are the fancy almonds right), and black garlic chili vinaigrette. So damn good! That’s a lot of flavors going on but beans are pretty basic on their own so it was all working.
Next was a dish I know all my friends in England are throwing tomatoes at their screens over – the Grilled Fresh Baby Corn. People here just don’t do baby corn, what I can tell you? I can take it or leave it but this dish? I’ll take. I bet it could even turn the naysayers onto baby corn, it was RG. Harissa-spiced, mixed with crispy shallots and corn puree, this dish was so worth ordering, even though when my friend first ordered it I was like “you’re wasting a space on baby corn? why would you waste a space on baby corn?” but it was a good decision.
Our first of the Comforting Classics, as they’re called, was the dish most recommended to me – the Chickpea Cake. It’s a good deal heartier than the smaller plates, and so actually makes this very expensive food seem like a better value. The chickpea patty is served with porcini mushrooms, red spring onions, and sherry demi cream. I don’t know what makes cream ‘demi’ but I really enjoyed the chickpea cake and was glad I followed everyone’s advice. It seems like an entree you’d get at a nice comforting vegan restaurant, or maybe make yourself if you have a lot of time one night. Very solid and delicious.
Onto the last of our Comforting Classics, and the last of our savory dishes (I totally forgot to take pictures of some things in the ruckus of this amazing meal! sorry not sorry! Add like 4-5 other dishes and you’ll get a sense of how much food we ate!). The Scaloppini Milanese was so amazing. It could have easily been a hunk of Gardein or something at a lesser restaurant, but this patty, whatever it was, was incredible, with the perfect texture. The telltale syruppy but thin Milanese sauce took it to the next level, and like everything else here, was wonderful.
On to dessert!!! We were so full that we couldn’t even finish some of the above dishes, but we had to get dessert. I was actually in a place that would give me something other that fruit sorbet and fruit; of course I’m getting dessert! We decided to split two among the four of us, starting with the Peach Upside Down Cake. Proving that their pastry chef is as talented as the head chef, this wonderful cake was warm and full of deep brown sugar. The roasted peaches were just as good as all the other peaches we ate all night and all week (the best peaches in this state!) and complemented by the lemon cornmeal of the cake. The best part was the brown sugar ice cream it was served with, not that it was better than the cake but just because ice cream is my favorite. As such, the dessert I got to choose was the famous Hot Fudge Sundae, which yeah I could make and yeah I could have elsewhere but shush, it was awesome. The vanilla bean ice cream was served on top of a warm brownie (le sigh), mixed with banana fudge, whatever that amazingness is, and topped with hazelnuts and coconut whipped cream. Best sundae ever, yes.
Cake & ice cream! |
Ice cream sundaeee! |
Overall, this was an epic, spectacular meal, definitely one of my favorites ever. It was stupid expensive, but compared to similar restaurants, I think the value was so high that it was well worth it.
Crossroads, Los Angeles, California, US&A
Water speed: Decent. There were a few times when we had to flag people down, but overall it was okay.
Service: What a weird issue! The waitress was a total eggshell plaintiff or something. She just didn’t like us and make it hella obvious. Boo urns.
Bathrooms: I felt like I was in an episode of Gossip Girl when I went to the bathroom. They are small, with two stalls separated by the sink area, and blonde wannabe starlets apparently congregate in the sink area to fix their hair while I try to wash my hands. Their conversation was so hilariously stereotypical of everything L.A. I almost thought it was Improv Everywhere or something.
Food: Incredible! Not one bad note. One of the best meals ever.
Bonus: The atmosphere can’t help but be great, considering the location and the notoriety. Usually more famous people are there than were on my night, but even so, the food is so superb that I didn’t even care that it was apparently the one night of the year that Russell Simmons wasn’t there.
Cherry Orange Cornmeal Cake, or How To Have Polenta All Day Son
(Don’t call me son.) I know corn is evil because of GMOs and Monsanto and they’re all watching us through our webcams that we assume are turned off but never are &c. But, polenta is amazing and I can’t stop eating it, even if it will make me grow horns. No seriously. We’ve had it for regular meals (obviously), we’ve had it for breakfast, and now we’re having it for dessert in cake form. I’m sure you’ve all had polenta cake or cornmeal cake in your life but this is its first appearance on this section of this site so ya know happy new year.
Cornmeal is the same as dry polenta, so when you go to buy it, either works. Don’t get the prepackaged premade polenta that we would use in our fried breakfast. You want the flour-like grain for this. But don’t buy cornflour; in the UK that’s what they call cornstarch. There’s a lot to keep straight here.
You can use really any fruit you want here; any kind of berry would be great. I used cherries because I had to cut around the pits and stuff and I like to challenge myself. Also they are apparently supposed to be great help for painful lady cramps so ya know, if you make this it’s pretty much like taking medicine.
Did you hear Bill Cosby finally got arrested? Hooray for PA! I can see all of Pennsylvania!
You can use really any fruit you want here; any kind of berry would be great. I used cherries because I had to cut around the pits and stuff and I like to challenge myself. Also they are apparently supposed to be great help for painful lady cramps so ya know, if you make this it’s pretty much like taking medicine.
Did you hear Bill Cosby finally got arrested? Hooray for PA! I can see all of Pennsylvania!
CHERRY ORANGE POLENTA CAKE
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Ingredients:
Directions:
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Angelica… 
Eliza! 
and cherry |
my food photography brings all the boys to the yard |
they’re like it’s better than yours |
It’s turned out really yummy! Especially for something I didn’t test. Yeah, so the whole spontaneous vibe about this section of the blog usually works out (my shit’s delicious), but sometimes I see where testing could improve things. I loved the taste here, but it was super crumbly. It’s not a problem at all if you make a custard or eat it with ice cream, the liquid of which can help to hold it together or at the very least can help you focus on how lucky you are to be eating vegan ice cream instead of thinking about crumbly cake you ungrateful ogre. But when I make it next, I think I would add a few tablespoons of Aquafaba. And I’m going to suggest that you add it to yours too. Holy crap I just told my husband “I think next time I’ll add Aquafaba to see if it helps bind it” and he LITERALLY just said, “What the f*& why would you voluntarily eat something called Aquafaba? It sounds like a poison from ancient civilizations. Or like a witchcraft-generated medicine. A medieval crone would have been like ‘Here, take some Aquafaba to cure you of your black humours!'” He really said this.
ENJOY!
