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... )

Hopefully, someone on this forum can help me out ( Read more... )

Hello. I am making the 'Fudgy Brownies' from the book Vive le Vegan, and just realized I don't have arrowroot powder. What s the best replacement? I have lots of other stuff on hand - lots of flours, cream of tartar, baking soda, baking powder, corn starch. Which is the best replacement for arrowroot powder, and would it be the same amount? The ( Read more... )

So I love the chocolate pudding recipe from Vegan with a Vengeance.  It is absolutely delicious.  I just seem to have some difficulty with it.  I have made it three times and only the middle time did it come out perfect.  The recipe says to cook it for about seven minutes until it thickens and just starts to bubble.  I put it on whatever heat it ( Read more... )

Ok, so the title of this soup is a little optimistic because--while those colors are definitely there--the main greenness in this soup comes from sorrel, which turns a rather dark shade of army green when it's cooked. Oh well. It's really tasty, and it took me about 7 minutes. And the name sounds cool, dammit.

Anyway, ( On with the soup! )