I was reading through my friends page today and someone was looking for a mock apple pie recipe. I remember making one in High School with Ritz crackers and it was strange and tasted like apple pie. So I was looking to see how exactly you made it and someone posted a link to a website with mock apple, pecan and pumpkin pie recipes. Pecan pie is my ( Read more... )

This is my mother's favorite frosting. She's being awesome and making all of the desserts and sides at her birthday party vegan, and so I'd love to make this icing as close to the recipe that she loves as I can ( Read more... )

Hello all!

Recently, I've been reading a lot about various thickening agents which can be used instead of gelatin and other adhesive non-vegan products. Basically, I read about
1. Chia seeds
2. Psyllium
3. Irish mossMy question is, from your experience, which would be more suitable for what kind of food (ice creams, cake fillings, breads etc ( Read more... )

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What are some great ingredients to substitute where eggs would normally go that will act as a good binder ( Read more... )

So I surfed the tags and found some entries about Japanese mayo and one that was sort of about Okonomiyaki but not that helpful to me. So here's a brand new post. What do you sub for the eggs? I saw a mention of silken tofu, but how much, and what do you do to it? It's been a very long time since I've made okonomiyaki because I just assumed it was ( Read more... )

I know the answer is probably going to be no, but is it possible to make a vegan souffle? Has anyone tried? I really enjoy seeing how all you creative cooks tackle non-vegan recipes. :D A souffle would be like Everest - why would you try to veganise a dish that is 99% dairy and egg? Because it's there!

Hi everyone ( Read more... )

Hi, everyone. I apologize if this is a rather basic question, but I'm new to the world of vegan baking and still figuring these things out. I've seen it said that applesauce can replace an egg or two in a recipe. I've tried it myself in a cake and in brownies, and both times they turned out good enough, but rather dry and chewy. Both were thick and ( Read more... )

Hey! This is my first post here, so... just let me know if I make any mistakes with the format or anything.

I was wondering what method any of you use for replacing eggs and egg
yolks in yeast bread recipes. Specifically the one here.

Mind-Blowing Hamburger Buns1 Cup (250g) Water, lukewarm ( Read more... )