I love almond milk, and it's relatively easy to make, however the recipes I've used all call for removing the skins by blanching before blending with water and
We are trying to make nondairy cheese. The recipe calls for Carrageenan and we have arrowroot. How much arrowroot should we use in lieu of the carrageenan?
Hello I am cooking vegan today and I want to know, if I can use polenta to make some kind of food, that is similar to hamburger meat. ( I want to use polenta,
Sorry, I got a few questions here. 1) I was at a vegan, locavore restaurant and their soymilk curdled in the coffee. Why did it curdle? 2) I thought, gee, the
I am doing chapatis with quinoa flour. How can I remove or hide the bitterness of the quinoa? There are several constraints for the solution: no egg, wheat, so
As a vegan of nearly a year bacon has come as a "great loss" and my collard greens have suffered for it greatly. I have been experimenting with tvp bacon bits,
I tried one recipe with silken tofu, but it didn't set enough and just ran off the carrot cake.
I like making veggie burgers, and one recipe that I use relies on vital wheat gluten (as well as egg replacer) to have a coherent burger. Here are the ingredien
I've looked through the ingredient labels of cheap candy bars, and quality baking white chocolate chips alike, and have been unable to find any milk-less white
I would like to make a raw vegan shrimp paste substitute. I have seen people suggest using mushrooms -- yes, but.. how would you make it taste like Thai shrimp
Is it okay to use whole wheat flour instead of vital wheat gluten for a recipe?. Would there be any noticeable flavor and texture changes?
I've begun to experiment with creating the perfect vegan hamburger. Hamburgers was something I held very dear before I stopped eating meat and I haven't been ab
I made some vegan lasagna today, despite initial doubts it turned out pretty good. However the soy meat I used was a bit tasteless. I am not expecting it to ta
I have a cast iron skillet and one of the guests coming for dinner is vegan. Since cast iron is seasoned by all kinds of grease over time I wonder if this is su
Today I made my first seitan. I mixed gluten some spices and herbs with cold water and kneaded a bit, then boiled in broth for 40 minutes; I failed to leave it
What would be the best way for replacing egg wash when baking bread? I've tried unsweetened soy milk but it didn't brown that well.
I'm trying to modify the marshmallow recipe in this post to make it vegan: http://moleculargastronomy.wordpress.com/2010/10/09/molecular-gastronomy-carrageenan
Any idea how to incorporate more fat into seitan? With the purpose to bind flavor for richer and more complex taste, similar to beef.
I am vegan. I want to make a vegan gravy sauce but I want to make my own vegetable broth without too much salt. I don't want to use a ready to use vegetable st
In the process of making soymilk for drinking it, using it as diary replacement in vegan cooking or preparing tofu, one have to strain the mixture to remove the