Today's lunch was preservative-free salami, sautéed onions, sautéed mushrooms, roasted green bell pepper, black olives and sliced tomato on a fresh-baked whole wheat bun with pizza sauce and mayonnaise.
Monday, April 22, 2013
Saturday, April 20, 2013
Vegan Cookies 'n' Cream Cupcakes
Using the recipe from Vegan Cupcakes Take Over the World, I made up a batch of these for Kara's first not-exclusively-family birthday party. They were some of the best cupcakes I've ever had, so I think it's safe to say I'll probably make them again.
Using the recipe from Vegan Cupcakes Take Over the World, I made up a batch of these for Kara's first not-exclusively-family birthday party. They were some of the best cupcakes I've ever had, so I think it's safe to say I'll probably make them again.
Friday, April 19, 2013
Six years!
That's got to at least be worth a batch of flourless peanut butter cookies, with chocolate chips added, of course. My two in-house critics tell me these are good.
That's got to at least be worth a batch of flourless peanut butter cookies, with chocolate chips added, of course. My two in-house critics tell me these are good.
Wednesday, April 17, 2013
Ce ne sont pas macarons
...and while they're not bad, they're probably not good enough to make again.
I adapted this macaron recipe, substituting icing sugar in place of all the various sugars listed (which the recipe's author states is allowable), and whole grain soy flour in place of the almond meal. The resultant macaron "batter" was very thick and hard to pipe, and the cookies themselves taste too strongly of soy flour.
I'm definitely going to have to try another almond flour substitute. I've heard that finely ground pumpkin seeds work well...
...and while they're not bad, they're probably not good enough to make again.
I adapted this macaron recipe, substituting icing sugar in place of all the various sugars listed (which the recipe's author states is allowable), and whole grain soy flour in place of the almond meal. The resultant macaron "batter" was very thick and hard to pipe, and the cookies themselves taste too strongly of soy flour.
I'm definitely going to have to try another almond flour substitute. I've heard that finely ground pumpkin seeds work well...
Friday, April 12, 2013
Thursday, April 11, 2013
Tuesday, April 9, 2013
Vegan White Chocolate, Part II
As suspected during my last attempt at making vegan white chocolate, the graininess I experienced seems to have been mostly the result of using vanilla bean for flavouring.
For my second attempt, I didn't have vanilla bean on-hand, so I used vanilla extract in its place, adding that to the measuring cup for the cocoa butter, before topping it up with liquefied cocoa butter in the amount specified. I chilled in the fridge to set and am extremely pleased with my results! There's a thin coating of bloom on the white chocolate, but the rest of it is beautiful, lacking in graininess, and has a fantastic "snap". I love this stuff.
As suspected during my last attempt at making vegan white chocolate, the graininess I experienced seems to have been mostly the result of using vanilla bean for flavouring.
For my second attempt, I didn't have vanilla bean on-hand, so I used vanilla extract in its place, adding that to the measuring cup for the cocoa butter, before topping it up with liquefied cocoa butter in the amount specified. I chilled in the fridge to set and am extremely pleased with my results! There's a thin coating of bloom on the white chocolate, but the rest of it is beautiful, lacking in graininess, and has a fantastic "snap". I love this stuff.
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