I usually just do without eggs when it comes to vegan baking. But, for the most part, this limits me to recipes that don’t call for eggs. I’d love to be able to throw open my baking possibilities and just substitute (like I do with recipes that call for cheese). Thanks to Sayward over at Bonzai Aphrodite, now I think I can!
I had heard that some flax seed-water mixture can serve as a fine substitute for eggs. But, much like all things related to baking - there’s a precise method to getting it - and, therefore, your desired baked treats - right.
As I’m gearing up for my final exam in accounting later today, I’ll share a business problem with you, recently examined in The Wall Street Journal. With two wins on Food Network’s Cupcake Wars, TV appearances by Sara Beth Russert, of Seattle’s Mighty O’ Donuts, the growth of NYC’s Babycakes to Los Angeles and Orlando’s Walt Disney World, (and of course, the many amazing vegan blogs and books out there) - you could say that vegan baking is making a pretty delicious name for itself. Still, however,
Some vegan bakeries don’t flaunt their identity for fear of scaring off...
What: By October 28, 2012, Kristin will have eaten at every 100% vegan restaurant in every major city in the country. Pretty amazing, right? Having out-raised her Kickstarter funding goal, Kristin has hit the road for the year, and is blogging about her adventures at Will Travel For Vegan Food. I’m sure that Kristin will develop many new favorites on her cross-country journey over the next year, but she’s with us today to share her current favorites:
“Warm, welcoming and meatless” is how The New York Times headlined this lovely piece and dinner party menu in its Dining and Wine section. After marrying her vegan husband, writer and occasional-vegetarian Melissa Clark has been using less cream and cheese in her meal. In her own words,
Surprisingly, the longer I have done without the cheese and cream, the less I’ve missed them — and the more creative and interesting those meals have become.
As I’m gearing up for my first set of grad school finals, I have one major goal. And, it’s not to get all As. This week, my goal is to avoid frozen foods and take-out - to keep cooking fresh, even though it’s an intense time. This is a much easier proposition now, than it was when I was an undergraduate living in a dorm room. I’ve got my stocked, full-size fridge, and a real kitchen, all to myself in my apartment. Prepared with a plan for the week, I should be able to stay on track. Rachel, however, is still living in a dorm room, and continues to impress with her ideas...
The author of this piece makes it clear that she’s not going to give up meat anytime soon. But, she also says,
I find myself eating more and more vegetarian.
I love people like this. They’re open-minded, they appreciate what a vegetarian or vegan diet does for the body, they’re honest, and they know good food when they taste it - which is why they have no problem saying things like:
What: Michael cooks in a way that I aspire to cook. His popular blog, Herbivoracious, has been named as one of Saveur’s “Sites We Love” four times, and is “all about reinvigorating vegetarian cuisine with modern techniques and bold, authentic flavors.” He’s currently writing a cookbook for Harvard Common Press, which we’ll all be able to get our hands on early next year. In the meantime, here are 10 of Michael’s favorite things:
This video is a guaranteed way to avoid doing something my mom would always scold me for - wasting fruit when cutting off the tops or cutting around the core.
After last week’s incredibly popular video on peeling garlic, I was doubly excited to find another near-magic trick in Saveur’s video collection. This one is a great way to hull strawberries, tomatoes, or any other similar fruit, quickly, effectively, and without waste.