Here’s my vegan version, which is almost a marriage of marshmallow and meringue. This makes a perfect topping for pies and tarts. You can even brown the top with a mini kitchen torch.

This recipe is an old cake-makers trick, and works better than any can of pan release you can buy. I like to make a big jar and store it in the fridge so that it’s ready to use whenever I need it. The mixture will be much softer and easier to paint in your pan if you use regular Crisco instead of an organic shortening (though it will still work with the organic).

This homemade soy milk is made with ready and available ingredients and tastes great. You can add your favorite flavorings, vanilla, almond or just leave it plain. It's delicious anyway you serve it.