Hello fellow vegans!

I've got a problem that keeps coming up when I'm baking. It doesn't matter if I follow recipies religiously or in my own invented stuff, I'll often get my baked goods with a clear aftertaste of baking soda.
I'll give you an example: this recipe the dough not only turned out liquidy and it hardly rose at all (but that's beside ( Read more... )

While doubling a recipe for banana bread, I doubled the amount of Earth Balance twice. I caught it in time and fished out 8 oz. of Earth Balance chunks from the mixer bowl (yay for my kitchen scale), but they're covered in sugar and cinnamon. What can I do with them?

(I have no idea how to tag this--sorry, mods!)

So I got Vegan Brunch a few days ago, haven't tried a lot of the recipes so far, but I'm loving what I have ( Read more... )

This morning I tried to make brownies, which didn't turn out so great. The recipe is fairly simple (cocoa, flour, eggs, vanilla, butter) and I just replaced the omni ingredients with vegan ones. I used egg replacer instead of eggs and Nuttelex (a margarine) instead of butter ( Read more... )

All my baking substitutions have worked so far so I guess I just got cocky.

I tried making this pineapple candy recipe without the pecans:

( recipe and details under the cut )

So, I have a pile of cookbooks and couldn't remember which one I used the last time I made falafel. I started making it from the Moosewood cookbook and was half way through before I noticed the +3 eggs instruction ( Read more... )

This past weekend I tried making the jelly donut cupcakes from V-Con. I followed the recipe perfectly according to instruction, but somehow the jelly that I put on top of the batter sank to the bottoms of the cupcake liners instead of baking into the middle of the cupcakes like they were supposed to. They tasted great, but the bottoms got all soggy ( Read more... )

Hey guys, made a casserole from the Uncheese cookbook today, it asked for 2-3 table spoons of salt which I thought was kinda high, but I like my salt so I went for 2. It's come out and its bloody awful, waaaaaaay too much salt.

Anyone have any idea why it asks for so much salt?

Hello y'all,

The lovely Rachel Allen was making these bars on her show and they just looked so delish I had to make them to wow my family at Xmas. So, naturally, when under pressure, the whole things failed b/c I didn't think it through.

( Here's the recipe: )

I've tried this Chocolate Fudge Cake recipe, and am far than happy with the results. I'd appreciate advice on how to improve it for next time, as this batch is edible but oversweet bust.

( A bit of a rambling details on what I did and what was the results were under the cut. )