Vegan Baking

These pancakes take advantage of soy milk's ability to curdle when exposed to acids. You can choose lemon juice or even cream of tartar as your acid of choice but I prefer the additional flavor complexity that apple cider vinegar contributes. Buttermilk flavor is also enhanced by adding margarine to the batter which also adds moisture and fluffiness. Top them with maple syrup, berries and/or a dollop of almond butter.

Want to bake all sorts of traditional desserts like cupcakes, cookies, donuts, peanut butter cups and peanut butter tarts? Are you sure? Then the wait is over because Claire Gosse of Vegan Cooking fame has unveiled Are You Sure That's Vegan? Claire has gone to great lengths to design a comprehensive cookbook of 55 clones of your favorite classic desserts. You know these recipes are going to rock because they've been tested on...wait for it... non vegans. And we all know non vegans are our harshest critics. Whenever I have a non vegan approve of a recipe I have a little silent celebration inside because that means I've succeeded and can move on to the next exciting baking challenge. But you won't have to worry about any challenges with this book because Claire has already done all of your homework for you. And I'm sure that's awesome.