Making the decision to start vegan baking or to take it more seriously is a really good idea if I do say so myself. I'm warning you though- the more you get into vegan baking, the more you will get into vegan baking, until you do things like start vegan companies, build websites and write books. You have been warned. Things get much easier as you go along but one way to make things as easy and fun as possible is to pimp out your kitchen with the best tools and most useful ingredients. It's not that expensive I promise. This is Part 1 of a 3 part article on how to get that done.
This weekend my good friends are getting married in Palm Springs. I'm also taking advantage of this time off to go camping in Joshua Tree National Park and visit a friend in LA. In the past I've often grappled with the difficulty of running around trying to find nourishing food while traveling. There's nothing worse than needing something nourishing and not being able to find it as you slowly feel your body running out of energy. Enter The Vegan Survival Kit.
At Veganbaking.net we stress taste before healthiness when it comes to sweets. If you're into vegan baking you may be a health nut and sooner or later you may be concerned about how sugar effects the body. If you're a junk food vegan, we respect that. If you're concerned with the health aspects of different kinds of sugar, read on.
Scooping Vegan Butter or margarine out of a tub isn't that hard. What is hard is making sure the margarine is exactly the right quantity for your recipe. You can always melt the chunks then pour the margarine into a measuring cup. Sometimes you want to use unmelted or soft margarine so in these cases melting it is not an option. If you're measuring by the chunks you're scooped out with a spoon and compressed into a measuring cup you can be off by as much as a couple Tablespoons. When making things like pie crusts this can be the difference between success or failure. To accurately measure tub margarine without melting, follow the steps below.
How in Samhain do you take eggs and butter out of baked goods and still make them taste good? The study of that is why this website was created. The internet already contains a ton of information regarding regular baking ingredients so I'm not going to touch on those. There are, however, various ingredients that have helped me in my baking. Here are some that work for me.