Hi Loyal Readers and Bakers!
I have a confession to make…Because of various health concerns and life changes, after four years I am not vegan anymore! I still continue to bake mostly vegan desserts but I have been experimenting with dairy products and I’d like to share some of those recipes with you. I’ll take pictures and share the recipes for all the vegan and non-vegan delicious treats that I concoct, still on this blog. I’ve created a new category “vegan” which you can check if you want to exclusively look for vegan recipes.
I hope you enjoy my future posts, both vegan and not!
If you want to convert non-vegan recipes to make them vegan, here’s a helpful cheat-sheet:
cream cheese can always be replaced with Tofutti Cream Cheese (plain/original flavor)
butter can be replaced with Earth Balance margarine
eggs can be replaced with: 1/3 cup applesauce, EnerG Egg Replacer, half of a mashed banana, 1 tablespoon of cornstarch blended with 2 tablespoons of warm water, 1 tablespoon of ground flax seeds mixed with 3 tablespoons of warm water, or a variety of other binding agents depending on what consistency you want your baked good to have (or what properties you need your egg replacer to have (binding, rising, etc.)).