Veganization: 3-Ingredient Sugar Cookies
When I asked, “Does it Vegan?” of Georgia Johnson’s 3-Ingredient Shortbread Cookies in my product review of plant-based butters, the…
Community Spotlight: Grammy’s Zucchini Bread
Grammy would have never predicted her recipes would be veganized and posted on the Internet one day – And she…
Vegan Designed Sponge Cake
I am wildly inspired by The Squeaky Mixer’s designed sponge cakes – wildly. But applying Maddison Koutrouba’s formula and techniques…
Vegan Black and White Cookies
Airbrushing is optional! Once I hit success, I couldn’t resist making these cookies my annual Pride Month dessert. And proud…
Product Review: Salted Vegan Butter Sticks
Especially after determining the best US-nationally available egg replacer, I figured knowing the best US-nationally available vegan butter sticks would…
Veganization: Lemon Sugar Cookies
Squeeze the day with these cheery cookies! This vintage recipe is one of few things that adds more zest to…
Veganization: 3-Ingredient Peanut Butter Cookies
Paradise is a soft cookie that’s easy to make. Just use powdered sugar, no-stir peanut butter, and Bob’s Red Mill…
Product Review: Egg Replacer
A single chicken egg contains multitudes! It provides moisture and structure to baked goods sometimes binding and leavening them without…
2-Ingredient “Jell-O”
Agar has many purposes (i.e. my Hard-Boiled “Eggs”), but “Jell-O” is not one of them. Unlike the classic gelatin-based dessert,…
Recipe Review: Vegan Sponge Cake
Angel food cake, rolled cakes, genoise cake, even Boston cream pie – All are variations of the humble yet intimidating…