Life-Changing Chickpea Brine Vegan Pavlova (or meringues) | Follow Me on Pinterest

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  1. Ann W says

    Hi Amanda,

    My tastes have changed quite a lot. I am now vegan with some food limitations due to allergies, so eating out has become a thing of the past! It actually makes me anxious, so I just avoid it altogether. Cooking at home has become the norm, and subsequently the ingredients are good quality (decent, anyway), and I use less of the fake meats and other processed foods. Mainly I eat smoothies and soups! Soups have beans and rice (or millet or quinoa in them) as the base with lots of veggies and lots of spices (sometimes curry, or basil, or soy sauce). Snacks are hummus with veggies and rice crackers, fresh fruit with a few nuts (nutritionist advised to always have carbs including fruit with some protein, like a few nuts, which agrees with me) , etc… My special snack is a potato!!! However, I am trying to limit that to once weekly. And my special, special snack is a molasses ginger cookie that is gluten and dairy free. The cookies happen 2-3 times/week (I am only human!!!). As a result, my skin has improved (not so red anymore at all), my gut feels better, and I am losing weight (long way to go , but still-right direction). Unfortunately, I am still not well (have been sick since last June), but really feel I am doing something important for healing by eating this way.

    Like your mother, I would be thrilled if YOU opened a vegan restaurant. Your blog is amazing, and I couldn’t be happier with the recipes. I still have to adjust some recipes because I am allergic to wheat, bananas,chocolate in addition to milk/dairy and eggs (not the issues as your recipes are vegan). I am also apparently allergic to beef which is NOT an issue!!!! My point is that your recipes and ideas are appealing and tasty! So a vegan restaurant run by you is a great idea!!!

    Be Well,

    • says

      Hi Ann! I can only imagine how difficult it would be to eat out as a gluten-free vegan with additional food allergies. But, on the plus side, you can now reallocate your dining out budget to groceries, and probably indulge in some pretty amazing specialty ingredients! I’m finding more and more often that I prefer to eat at home because I know exactly what’s going into my food and how it will make me feel (energized, instead of weighed down and ready to take a nap). Kudos to you for taking the steps necessary to improve your health, while still incorporating small indulgences along the way. It’s great to hear that you’re feeling better!

      I appreciate the vote of confidence with regard to opening a vegan restaurant. Maybe down the road, although I’d personally be more partial to a vegan bakery. :)

  2. Ann W says

    Hi Amanda,

    She is soooooo cute! I like the name Olive. A long time ago I had a Siamese cat names Pickles, and for a birthday, my former husband got me a Siamese kitten that we named Olives. They were sweet together, and I adored them. They used to curl up for naps together.

    The dog is amazing! Enjoy her!


  3. says


    Checking out your blog. Great story, I think you have found your flow.

    I stumbled here after listening to the FoodRebels talk/youtube “show” about Dr. Westen A Price. And I think I have finally found a food philosophy that I agree with that I already live. I’m a designer of Urban Agriculture systems, really its “farmyard in the backyard of suburbia” ideas. Anyway, just wanted to let you know I think you made a brilliant choice with this blog “pickles and honey”

    • says

      Thank you, Philip! That’s so nice to hear. :) Also, your career sounds really interesting! We definitely need more urban agriculture, that’s for sure.

  4. Julie says

    Wow, I am so impressed with myself. I have made several batches now. Even made some mixed berry. So now I want to slow down and save my scoby….. what do I do with them to keep them alive? How long will they last in a dormant state. Thanks so much for your guidance. I love your site. Take care

    • says

      Hi Julie! That’s awesome! I recommend setting up a “scoby hotel” to store the extra scoby when you’re not using it. The link will take you to a site called Kombucha Kamp, which is my go-to for all things kombucha. :) Hope this helps!

  5. Reem says


    I recently saw a picture of your Nutella cookie dough balls, it said that it was from your website, can you please give me the recipe if it is yours .

    Thank you!

  6. Renee Cienega says

    I love your blog by the way…it’s how i finally built up the courage to brew my own kombucha. I have been brewing for almost 2 months now. My original scoby is still going strong and i have managed to grow 3 other scoby’s and have started brewing from them too. I am a little concerned and wanted to get some info from you regarding the yeast strands in my brews. Is a green color normal for the stands? I have not come in contact with any mold just yet…i do use a tea blend of sencha and matcha. I would so appreciate your input so i can continue to safely brew my own kombucha.

    Thank you so much!

    • says

      Thanks so much, Renee! And hooray for brewing your own kombucha! The yeast strands in my homemade brew are brown and I use green tea. That said, perhaps it’s the matcha creating the green strands? It’s hard for me to say, but as long as there aren’t obvious signs of mold on the top of the scoby or along the inside of the glass jar you’re using, then it’s probably not mold. Are you using a scoby from Kombucha Kamp? You could also reach out to Hannah there, and get her input (she is the expert on all things kombucha!). I haven’t had issues with mold, but I did have fruit flies last year (so gross!) and it was very obvious something was wrong.

      • Renee C. says

        Thanks for the info Amanda. I didn’t think it was an issue. It didn’t start until I started using the matcha and sencha combo so that could very well be the reason there are green strands. There are no signs of mold at all. All the scoby’s I have been brewing from are pretty healthy and have stayed in tact. I actually grew my own scoby…which felt like forever until it reached the right thickness. So far it is still going strong..

        On another note, would you have any suggestions on how to make your own beauty products? Buying them seems so expensive and I would love to know how to create my own. Thanks!!

        • says

          Hi Renee, I’ve been thinking about doing a beauty post, but I actually don’t use many homemade products. That’s an area where I tend to splurge on things that are clean, made by companies I love, and don’t irritate my skin. I have super sensitive, reactive skin and have found that it’s better for me to give my money to those who know what they’re doing!

  7. says

    Hi Amanda,
    Was just browsing the blogs in my niche and came across your site. Keep up the great work with your site!! Your site looks and reads really well – well done!



    ps – I too love Kombucha and at any one time have about 6 brews going at once – it almost keeps Catherine and I stocked up with Kombucha.

    • says

      Thanks, Craig! Always nice to hear that my blog looks and reads well.
      Wow, 6 brew of kombucha! And I thought I loved the stuff… :)