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#4021 Old 08-30-2013, 09:46 PM
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Originally Posted by Purp View Post
 

Let us know if you do veganize it, please.  :D

 

I will! At the very least, I'll find an equally good vegan recipe and add my special touches! ;)

 

Aristede:book:


"Now listen, I know you've got to think about your image, 'cause image is important to you, because of course your friends are gonna dictate your actions through the rest of your lives, and I wouldn't want you to step away from them and become an individual, that would almost be too much!"...

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#4022 Old 08-31-2013, 11:37 AM
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Haha. Thanks! I've been baking for a while. The best advice that I can give is that you find some good cookbooks or a solid set of recipes and go from there. I'm pretty good with traditional baking (dairy and eggs), but I haven't fully delved into vegan cake baking. (I can make good vegan cornbread, muffins, chocolate pies, etc). For traditional baking, Paula Deen and Ina Garten have excellent recipes. I like to adjust the flavorings in the cake ( like using spirits and liqueurs, citrus zest, extracts), but I don't mess with the proportions because doing that can really ruin a good cake. As for vegan baking, I'd suggest The Joy of Vegan Baking by Colleen Patrick-Goudreau and Veganomicon and Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. I've made recipes from The Joy of Vegan Baking and Veganomicon, but I haven't tried any yet out of Vegan Cupcakes Take Over the World. I'd like to veganize some of my favorite traditional recipes, but I find that it's easier to just use vegan recipes. 

 

If you have any baking questions, feel free to PM me. We have several good bakers that I know of on VB

 

Aristede:book:

 

Oh, I have Veganomicon! Maybe I'll try a recipe from there... Any tips for a newbie baker like myself? I can follow a recipe pretty decently, but I might have to actually go buy things like cake pans/muffin tins... Oh, and flour :P Just moved into a new flat, so my kitchen is sorely lacking in every direction... Not even a food processor!

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#4023 Old 08-31-2013, 04:01 PM
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Oh, I have Veganomicon! Maybe I'll try a recipe from there... Any tips for a newbie baker like myself? I can follow a recipe pretty decently, but I might have to actually go buy things like cake pans/muffin tins... Oh, and flour :P Just moved into a new flat, so my kitchen is sorely lacking in every direction... Not even a food processor!

 

Appliances like food processors are nice, but to be honest, you only need the basic utensils (spoons, spatulas, whisks, bowls of different sizes), and a sharp knife. Some other items that are useful for baking are zesters (like a microplane, though a regular box grater works too) and a peeler. (Both zesting and peeling can be accomplished with a sharp knife, but it's harder and generally haphazard). You'll also need foil, parchment paper, and it's convenient to have cooking spray (oil), but just a dab of oil on pans does the same thing.

 

The most important things are your cookware. It is important to buy good quality cake pans, pie pans (I think ceramic is best, but metal works too), muffin pans, loaf fans (for breads and loaf cakes), cookie sheets, and large rectangular pans for larger desserts (like cobblers or fruit crisps). Try to buy light colored pans since dark-colored pans tend to brown some foods too fast. I don't think you have to spend a lot of money on cookware, but buy stuff that is heavy for its size and that looks durable enough to last for years. You can also buy these pieces slowly, since they tend to cost a little money. 

 

For as baking tips, it really depends on what you're baking. Here are some tips for a variety of sources on vegan baking.

 

The Post Punk Kitchenhttp://www.theppk.com/vegan-baking-the-post-punk-kitchen-shows-you-how/

PETAhttp://www.peta.org/living/vegetarian-living/baking-cheat-sheet.aspx        (You'll have to do some conversions to metric) 

Vegan Coachhttp://www.vegancoach.com/vegan-baking.html

 

If you have any specific baking questions, feel free to shoot me a PM! :)

 

Aristede:book:

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"Now listen, I know you've got to think about your image, 'cause image is important to you, because of course your friends are gonna dictate your actions through the rest of your lives, and I wouldn't want you to step away from them and become an individual, that would almost be too much!"...

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#4024 Old 08-31-2013, 10:04 PM
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Originally Posted by Aristede View Post
 

 

Appliances like food processors are nice, but to be honest, you only need the basic utensils (spoons, spatulas, whisks, bowls of different sizes), and a sharp knife. Some other items that are useful for baking are zesters (like a microplane, though a regular box grater works too) and a peeler. (Both zesting and peeling can be accomplished with a sharp knife, but it's harder and generally haphazard). You'll also need foil, parchment paper, and it's convenient to have cooking spray (oil), but just a dab of oil on pans does the same thing.

 

The most important things are your cookware. It is important to buy good quality cake pans, pie pans (I think ceramic is best, but metal works too), muffin pans, loaf fans (for breads and loaf cakes), cookie sheets, and large rectangular pans for larger desserts (like cobblers or fruit crisps). Try to buy light colored pans since dark-colored pans tend to brown some foods too fast. I don't think you have to spend a lot of money on cookware, but buy stuff that is heavy for its size and that looks durable enough to last for years. You can also buy these pieces slowly, since they tend to cost a little money.

 

For as baking tips, it really depends on what you're baking. Here are some tips for a variety of sources on vegan baking.

 

The Post Punk Kitchenhttp://www.theppk.com/vegan-baking-the-post-punk-kitchen-shows-you-how/

PETAhttp://www.peta.org/living/vegetarian-living/baking-cheat-sheet.aspx        (You'll have to do some conversions to metric)

Vegan Coachhttp://www.vegancoach.com/vegan-baking.html

 

If you have any specific baking questions, feel free to shoot me a PM! :)

 

Aristede:book:

You also want plates and silverware so you can eat all your delicious baking.:rolleyes::p


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#4025 Old 09-04-2013, 07:24 PM
 
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Let us know if you do veganize it, please.  :D

 

Aristede, TOTALLY AGREEING with Purp here. Holy crap.

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#4026 Old 09-04-2013, 07:31 PM
 
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Is anyone here into spicy food? Because I cooked up some curry and wooooooowee is it hot. Mmm mmm mmmmm. Recipe's over here!

 

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#4027 Old 09-04-2013, 09:21 PM
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Originally Posted by EatWellPrtyHard View Post
 

Is anyone here into spicy food? Because I cooked up some curry and wooooooowee is it hot. Mmm mmm mmmmm. Recipe's over here!

 

 

I adore curries. This seems to be very Thai-inspired. Yummy! 

 

 

Quote:
Originally Posted by EatWellPrtyHard View Post
 

 

Aristede, TOTALLY AGREEING with Purp here. Holy crap.

 

Thanks! I'm going to work on finding some similar vegan recipes and then experimenting with some changes. I'll post the results when I get a chance. The recipe I used has too many eggs (six) to do the typical vegan substitutions. I personally don't consume much dairy, but this cake is a family favorite (the glaze is a new creation of mine) and laden with dairy and eggs, so I'm trying to find a way to make it plant-free (but equally delish). The main issue is always texture, not flavor. Dairy and eggs add little flavor to the cake, but the texture they lend is difficult to match without some manipulation. 

 

Aristede:book:


"Now listen, I know you've got to think about your image, 'cause image is important to you, because of course your friends are gonna dictate your actions through the rest of your lives, and I wouldn't want you to step away from them and become an individual, that would almost be too much!"...

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#4028 Old 09-04-2013, 09:28 PM
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Okay, a cooking group I'm part of asked for the recipe, so I decided to type it up for that group and my peeps here at VB. The cake recipe with my additions and post an approximation of my glaze follow below. I'll work on a vegan version (promise!)

 

 

 

image
Lemon Sour Cream Pound Cake with Pecan-Amaretto Glaze
 

I wanted to let you all know how I made the pound cake that I took to my friends' cookout (this is also the same pound cake that I made for Easter). I use Paula Deen's "Grandmother Paul's Sour Cream Pound Cake recipe" but I add the zest of 1 lemon to it and 1/2 teaspoon of pure almond extract (in addition to the vanilla already in the recipe). I also add 1/8 cup of amaretto liqueur (optional) for additional moistness. 

 
Here is the recipe with my additions: 
 
Grandmother Paula's Sour Cream Pound Cake (William's version)

Recipe courtesy Paula Deen

Prep Time: 25 min    Inactive Prep Time: -- Cook Time:1 hr 20 min

 
Level:
 
Easy
 
Serves:
 
8 to 10 servings

Ingredients

 
1/2 pound (2 sticks) butter
 
3 cups sugar
 
1 cup sour cream
 
1/2 teaspoon baking soda
 
3 cups all-purpose flour
 
6 large eggs
 
zest of 1 lemon
 
1 teaspoon pure vanilla extract
 
1/2 teaspoon of pure almond extract 
 
1/8 cup of amaretto liqueur (optional)
 
 
Directions:

Preheat oven to 325 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the 
creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla, almond extract, lemon zest, and amaretto (if using). Mix well and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes or until a toothpick inserted comes out clean.
 
Let the cake cool on a wire rack for at least five hours.
 
Note: I often cut out 1/2 cup of sugar in this recipe and I really don't notice a difference. I think 3 cups of sugar is a lot, considering that a glaze also goes over the top. If you cut more than 1/2 cup, though, you really notice it. 
 
Glaze:
 
I really don't have a recipe for the glaze, per se, since I just eyeball it, but I'll try to guess on some measurements.
 
1. Lightly toast 3/4 cup chopped pecans in a saute pan over medium-low heat. Stir often so that they don't burn. Pour into a container to stop cooking when done so that pecans don't over-toast (burn).
 
2. In a small saucepan, melt 1/2 stick of butter over medium heat. Then add 1/2 cup of packed brown sugar and stir. Cook until the mixture begins to bubble and the butter and sugar become one. Then add 1/2 teaspoon of vanilla extract and stir. 
 
3. Add 1/4 cup of amaretto liqueur and stir vigorously until mixture begins to bubble. Add 1/4 teaspoon salt. Add pecans (or whatever nut) and stir to combine. Turn off heat.
 
4. Spoon mixture over cake. It doesn't have to be fancy. That rustic homemade presentation is what makes the cake charming. 
 
5. Let cool for 1 hour. 
 
6. Eat.
 
Note: Whiskey or rum also would work well in this glaze. (just as long as you use a dark liquor). If you change the liquor for the glaze, also add that liquor to the cake itself instead of amaretto. 
 
Aristede:chef:

"Now listen, I know you've got to think about your image, 'cause image is important to you, because of course your friends are gonna dictate your actions through the rest of your lives, and I wouldn't want you to step away from them and become an individual, that would almost be too much!"...

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#4029 Old 09-04-2013, 11:20 PM
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Quote:
Originally Posted by Aristede View Post
 

Okay, a cooking group I'm part of asked for the recipe, so I decided to type it up for that group and my peeps here at VB. The cake recipe with my additions and post an approximation of my glaze follow below. I'll work on a vegan version (promise!)

 

 

 

image
Lemon Sour Cream Pound Cake with Pecan-Amaretto Glaze
 

I wanted to let you all know how I made the pound cake that I took to my friends' cookout (this is also the same pound cake that I made for Easter). I use Paula Deen's "Grandmother Paul's Sour Cream Pound Cake recipe" but I add the zest of 1 lemon to it and 1/2 teaspoon of pure almond extract (in addition to the vanilla already in the recipe). I also add 1/8 cup of amaretto liqueur (optional) for additional moistness. 

 
Here is the recipe with my additions: 
 
Grandmother Paula's Sour Cream Pound Cake (William's version)

Recipe courtesy Paula Deen

Prep Time: 25 min    Inactive Prep Time: -- Cook Time:1 hr 20 min

 
Level:
 
Easy
 
Serves:
 
8 to 10 servings

Ingredients

 
1/2 pound (2 sticks) butter
 
3 cups sugar
 
1 cup sour cream
 
1/2 teaspoon baking soda
 
3 cups all-purpose flour
 
6 large eggs
 
zest of 1 lemon
 
1 teaspoon pure vanilla extract
 
1/2 teaspoon of pure almond extract 
 
1/8 cup of amaretto liqueur (optional)
 
 
Directions:

Preheat oven to 325 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the 
creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla, almond extract, lemon zest, and amaretto (if using). Mix well and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes or until a toothpick inserted comes out clean.
 
Let the cake cool on a wire rack for at least five hours.
 
Note: I often cut out 1/2 cup of sugar in this recipe and I really don't notice a difference. I think 3 cups of sugar is a lot, considering that a glaze also goes over the top. If you cut more than 1/2 cup, though, you really notice it. 
 
Glaze:
 
I really don't have a recipe for the glaze, per se, since I just eyeball it, but I'll try to guess on some measurements.
 
1. Lightly toast 3/4 cup chopped pecans in a saute pan over medium-low heat. Stir often so that they don't burn. Pour into a container to stop cooking when done so that pecans don't over-toast (burn).
 
2. In a small saucepan, melt 1/2 stick of butter over medium heat. Then add 1/2 cup of packed brown sugar and stir. Cook until the mixture begins to bubble and the butter and sugar become one. Then add 1/2 teaspoon of vanilla extract and stir. 
 
3. Add 1/4 cup of amaretto liqueur and stir vigorously until mixture begins to bubble. Add 1/4 teaspoon salt. Add pecans (or whatever nut) and stir to combine. Turn off heat.
 
4. Spoon mixture over cake. It doesn't have to be fancy. That rustic homemade presentation is what makes the cake charming. 
 
5. Let cool for 1 hour. 
 
6. Eat.
 
Note: Whiskey or rum also would work well in this glaze. (just as long as you use a dark liquor). If you change the liquor for the glaze, also add that liquor to the cake itself instead of amaretto. 
 
Aristede:chef:

:wayne:Thank you. I know there are vegan sour creams out there, and I'd think a mix of 3 cups applesauce and 3 TBs Flaxseed+6TBS water would work for the eggs. Would that help?


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#4030 Old 09-04-2013, 11:28 PM
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:wayne:Thank you. I know there are vegan sour creams out there, and I'd think a mix of 3 cups applesauce and 3 TBs Flaxseed+6TBS water would work for the eggs. Would that help?

 

The vegan sour cream sub might work, but Tofutti sour cream doesn't bake the same way as dairy sour cream and gives things a "off-taste" in my opinion. As for the egg sub, the general rule for converting traditional baking recipe to vegan is to not try to substitute for eggs past 3 or 4 eggs in a recipe. Using applesauce in this would cause several issues: Applesauce is too moist. This cake uses sour cream for both the moisture and it helps with the consistency. Adding applesauce would make this cake spongy in a bad way, I think.

 

And though people like applesauce as a substitute for eggs, frankly, it's a better substitute for oil than eggs. If you tried applesauce, it's more dense and it would affect the leavening of the cake. This cake doesn't use much leavening as it is. 

 

I've been doing traditional baking for a while and have studied and baked a few vegan desserts, so I fear that the applesauce sub won't result in the desired effect, though I could be wrong.

 

Aristede:book:


"Now listen, I know you've got to think about your image, 'cause image is important to you, because of course your friends are gonna dictate your actions through the rest of your lives, and I wouldn't want you to step away from them and become an individual, that would almost be too much!"...

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#4031 Old 09-05-2013, 09:03 PM
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Originally Posted by Aristede View Post
 

 

The vegan sour cream sub might work, but Tofutti sour cream doesn't bake the same way as dairy sour cream and gives things a "off-taste" in my opinion. As for the egg sub, the general rule for converting traditional baking recipe to vegan is to not try to substitute for eggs past 3 or 4 eggs in a recipe. Using applesauce in this would cause several issues: Applesauce is too moist. This cake uses sour cream for both the moisture and it helps with the consistency. Adding applesauce would make this cake spongy in a bad way, I think.

 

And though people like applesauce as a substitute for eggs, frankly, it's a better substitute for oil than eggs. If you tried applesauce, it's more dense and it would affect the leavening of the cake. This cake doesn't use much leavening as it is.

 

I've been doing traditional baking for a while and have studied and baked a few vegan desserts, so I fear that the applesauce sub won't result in the desired effect, though I could be wrong.

 

Aristede:book:

 

:/  Well, I tried. Oh, you also might want to replace the butter with a vegan substitute--I use soy free earth balance, due to allergies.


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#4032 Old 09-06-2013, 09:33 AM
 
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simple dinner. i think no comment - all in pics

 

 

 

 

 

 

7 minutes

 

 

 

 

 

 

 

 

 

served with greens, paprica, piece of bread and soy sause as salt.

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#4033 Old 09-06-2013, 09:40 AM
 
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Is anyone here into spicy food? Because I cooked up some curry and wooooooowee is it hot. Mmm mmm mmmmm. Recipe's over here!

 

 

i like spicy food. most of all. i often use indian and chineese spicies for it. so if you want next mealrecipe will be hoooot ;))

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#4034 Old 09-06-2013, 05:35 PM
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i like spicy food. most of all. i often use indian and chineese spicies for it. so if you want next mealrecipe will be hoooot wink3.gif)

Yes please! I love your pictures, they look so delicious! Please post more! grin.gif

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#4035 Old 09-07-2013, 11:37 AM
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Quote:
Originally Posted by Aristede View Post
 

 

The vegan sour cream sub might work, but Tofutti sour cream doesn't bake the same way as dairy sour cream and gives things a "off-taste" in my opinion. As for the egg sub, the general rule for converting traditional baking recipe to vegan is to not try to substitute for eggs past 3 or 4 eggs in a recipe. Using applesauce in this would cause several issues: Applesauce is too moist. This cake uses sour cream for both the moisture and it helps with the consistency. Adding applesauce would make this cake spongy in a bad way, I think.

 

And though people like applesauce as a substitute for eggs, frankly, it's a better substitute for oil than eggs. If you tried applesauce, it's more dense and it would affect the leavening of the cake. This cake doesn't use much leavening as it is.

 

I've been doing traditional baking for a while and have studied and baked a few vegan desserts, so I fear that the applesauce sub won't result in the desired effect, though I could be wrong.

 

Aristede:book:

 

Aristede, I have great news. You can make your own sour cream, if  you like.

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#4036 Old 09-07-2013, 11:44 AM
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Inswirl, I love your photo recipe! smiley.gif
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#4037 Old 09-08-2013, 03:39 PM
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Aristede, I have great news. You can make your own sour cream, if  you like.

 

Thank you, Purp! I had heard of making vegan sour cream, but I had not really considered it. This still leaves the egg issue, though. It would probably be much easier to find another recipe than to try to veganize a recipe with six eggs. I'll keep exploring the options. There is nothing worse than making a cake that turns out poorly, especially considering how much effort has to go into producing a cake.

 

Aristede:book:


"Now listen, I know you've got to think about your image, 'cause image is important to you, because of course your friends are gonna dictate your actions through the rest of your lives, and I wouldn't want you to step away from them and become an individual, that would almost be too much!"...

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#4038 Old 09-08-2013, 07:03 PM
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Thank you, Purp! I had heard of making vegan sour cream, but I had not really considered it. This still leaves the egg issue, though. It would probably be much easier to find another recipe than to try to veganize a recipe with six eggs. I'll keep exploring the options. There is nothing worse than making a cake that turns out poorly, especially considering how much effort has to go into producing a cake.

 

Aristede:book:

 

You're welcome. I'm sure if you googled it using the word vegan in front of it, you might find some recipes. Good luck.


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#4039 Old 09-08-2013, 07:46 PM
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You're welcome. I'm sure if you googled it using the word vegan in front of it, you might find some recipes. Good luck.

 

Oh, definitely! That's how I've found many different vegan versions of traditional favorites. I'll definitely look into it. :)

 

Aristede:book:

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#4040 Old 09-08-2013, 11:38 PM
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Oh, definitely! That's how I've found many different vegan versions of traditional favorites. I'll definitely look into it. :)

 

Aristede:book:

 

Always glad to be of bad influence :devil:, I mean, of help.:shifty:


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#4041 Old 09-10-2013, 05:38 PM
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Perfect Pita Bread from the cookbook Whole Grain Vegan Baking.

 

whole spelt flour, whole wheat flour, vital wheat gluten, molasses, water, active dry yeast, salt, oil.

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#4042 Old 09-10-2013, 09:37 PM
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Perfect Pita Bread from the cookbook Whole Grain Vegan Baking.

 

whole spelt flour, whole wheat flour, vital wheat gluten, molasses, water, active dry yeast, salt, oil.

 

I really need to check this book out.:book:


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#4043 Old 09-11-2013, 08:19 PM
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Oooh, now I want a falafel wrap for dinner. That looks great, Mojo! drool.gif

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#4044 Old 09-12-2013, 12:31 AM
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Mojo, you should write a food photography article for VB, or indeed for anywhere!


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#4045 Old 09-12-2013, 06:25 PM
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Mojo, you should write a food photography article for VB, or indeed for anywhere!

 

Thanks. Not much to my shots though. I use pro lighting gear and it's always set up in the same place. Most things look good under the set up, but some don't. I don't have the patience of real food photographers since I'm always shooting my dinner, and I can't eat until I get the shot.

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#4046 Old 09-12-2013, 06:54 PM
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Quote:
Originally Posted by Mojo View Post
 

 

Thanks. Not much to my shots though. I use pro lighting gear and it's always set up in the same place. Most things look good under the set up, but some don't. I don't have the patience of real food photographers since I'm always shooting my dinner, and I can't eat until I get the shot.

 

And makes everyone else here hungry.:lick::drool:


Anytime I think I'm perfect, I remember that my cousin lives on an island, and I've never walked over to visit her.
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#4047 Old 09-12-2013, 11:16 PM
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Quote:
Originally Posted by Mojo View Post

Thanks. Not much to my shots though. I use pro lighting gear and it's always set up in the same place. Most things look good under the set up, but some don't. I don't have the patience of real food photographers since I'm always shooting my dinner, and I can't eat until I get the shot.

That's why I never post here, lol if it looks good enough to post my mind goes straight to it will be better to eat lol. You take great photographs and make wonderful food. I always get inspired by your posts.
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#4048 Old 09-12-2013, 11:20 PM
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I saw a post by one of my pastry school friends on Facebook for a chai spiced banana bread, When I finetune the veganized recipe I will post it. *now I'm off to get the recipe for that clementine cake with clementine compote* it's next on my veganize then devour list. =p
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#4049 Old 09-13-2013, 12:31 PM
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Originally Posted by Quiet-Vegan View Post
 

That looks pretty scrummy.  Quorn was my saviour as a vegetarian ~ I actually cried a little bit when I switched to vegan and realised it has egg in it :(  

 

Me too, hated to give up my Quorn!  But I love Gardein burger crumbles, sometimes CostCo has them!  If not I used dried 'beef' flavored TVP and that is much cheaper in price :)

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#4050 Old 09-14-2013, 04:21 PM
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Vegan AND organic:

 

 

 

 

Mostly organic (and yes, vegan). Homemade vegan green smoothie.

 

 

 

 

Oven roasted baby potatoes:

 

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Vegetarian-Recipes , Vegan-Recipes , vegan-food , vegetarian-food , raw-food

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