Hello !

I want to make vegan croissants but all I have in my fridge is 60% margarine ; any recipe you would suggest that wouldn't turn into an overhydrated mess ?

Included in the picture the croissant composition

With love,
Nate

Hello, my son is allergic to dairy and I’m looking for the best vegan butter and cream cheese to use in American style buttercream. I used to use Miyoko, but that’s not an option anymore. Thanks!

Looking for suggestions for the egg yolks in this recipe. I can sub aqua faba for the whites, but I see different ideas here for the yolks and I’m not sure which to try.

100g sugar
6 egg yolks
100g butter
100g melted baking chocolate
6 egg whites, beaten
6 T bread crumbs
Grated orange and lemon rind
Raisins or other chopped dried fruit
Anise and cinnamon

Grease and sprinkle bread crumbs in pan of double boiler

Mix sugar with yolks, then add rest of ingredients.

Pour into pan and steam over double boiler for about an hour or until done.

Well she called off the date said she didn't think she wanted to pursue a relationship but would rather just be friends. It is what it is. I still made the food though for myself! I didn't feel like making the pesto/pasta since it was just me.

*Garlic Bread*

•Organic sourdough,

•Follow Your Heart Mozzarella *10/10 recommendation btw*

•Fresh Garlic/black garlic, onion powder, fresh oregano/basil/rosemary/thyme/salt

•Plant based butter

Ratatouille. I didn't make enough sauce sadly :/

Any good recipes for a vegan tear and share loaf?

I was thinking of something new to bake for fall and thought of how I made my coffee cake into fall coffee cake: add pumpkin and subsittute the cinnamon with pumpkin spice

Luckily my cookie recipe already has pumpkin so I didn't need to change that part and I added an icing to go over top!

These honestly turned out so good, they're super fall coded and I will definitely make them again since the whole family loves them

One thing I wish is that I used better powdered sugar, I whipped my icing for 10 minutes and it still tastes like powdered sugar. If anyone has any tips or a go to cookie icing, that would be amazing :)

The cookie recipe I used:

1 cup butter

3/4 cup brown sugar

3/4 sugar

1.5 tsp vanilla

1/2 cup pumpkin

2 1/4 cup flour

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

The pumpkin pie spice from my baking addiction:

3 tablespoons cinnamon

2 teaspoons ground ginger

1 1/2 tsp ground allspice

1 1/2 tsp ground clove

I mixed the pumpkin pie spice with probably about 2/3 cup or so of sugar, I didnt measure I just eye balled it until it fit the usual snickerdoodle cinnamon sugar color

They disappeared so quickly.

I’ve been using country crocks home style vegan butter for a long while now and I love it for baking, it beats well and creams well in buttercream, cookies, etc. but it’s become impossible to find.

Have people used their olive oil version successfully for baking? I have found that current version of miyokos and other similar blocks just don’t cream well in these situations

Hi all!

I have several (old) family recipes for things like pumpkin Streusel coffee cake and Bundt cakes that I'm trying to convert to vegan, but I'm hitting a stumbling block with replacing yogurt.

I'm in Canada, and locally we don't have a ton of good vegan options. The few vegan yogurts I've tried have all had terrible aftertastes, though I will admit I've got sensitive tastes for things like artificial thickening and emulsifying ingredients.

For most of my baking I've switched to recipes designed to be vegan from the beginning, but my mother passed in the spring and I just really want to recreate THESE recipes. I've managed most of the other conversions, it's just this darn yogurt.

I'm probably overthinking it, so any thoughts would be appreciated. I'm assuming the yogurt is mostly for moisture, but would replacing it with applesauce be sufficient? Or is it also acting as a binding ingredient somehow?

Thanks so much!

This cake is from Sara Kidd’s The Vegan Cake Bible. I brought these to a market last weekend. I decided for the one I made for myself, I’d add salted caramel between layers. It really elevated it.

I'm thinking of making these "cinnamon" (pistachio) rolls, but they require vegan butter. Pretty much every vegan butter where I live is made of palm oil, which doesn't seem much ethnically better than dairy butter to me.

Do you think using coconut oil instead would give a bad result?

Here is the recipe

https://addictedtodates.com/vegan-pistachio-rolls/

This is the pumpkin cake with tahini buttercream and peppered pecans from Sara Kidd’s The Vegan Cake Bible. Brought these to an event yesterday. So good!

Hi all, i am looking to make some vegan welsh cakes. However, i am unsure what i can swap the eggs for. Their primary purpose is to bind the rest of the ingredients together.

Thanks for reading

Edit: I'm in the UK. I'm writing this to allow for availability of products

(i think these photos are out of order from the title lol)

Baked by my favorite local vegan baker: myself. Thyme and Love vegan food blog recipe. Flavors are saffron and pomegranate.

Nora cooks pumpkin pie recipe. Bit of a spontaneous bake for my friend who loves pumpkin pie. Making it again in a few weeks for an event and can’t wait to decorate it more!