December 5th, 2012 Madhuram Posted in Low Fat Baking, Vegan Cookies 9 Comments »
It’s Christmastime and the air is filled with the sweet smell of cookies, cakes, brownies and all other yummy baked goodies. I have always liked the visual appeal of cranberries and pistachios together and now is the right time to use it again. I have tried this combination in my cranberry pistachio bread before. So I was excited when I found this biscotti recipe.
November 5th, 2012 Madhuram Posted in Vegan Cakes 10 Comments »
I made this vegan pumpkin cake roll for my youngest son’s birthday in September. Making a cake roll has been my desire for such a long time. I never even tried to attempt it thinking that it was too difficult. I have bookmarked a lot of cake roll recipes with egg/egg whites. I was not sure about which egg substitutes to use in such recipes. So I was very excited when I found this vegan pumpkin cake roll in the book “Have your cake and vegan too.” I first borrowed this book from the library but after seeing a lot of interesting and easy vegan cake recipes I decided to buy the book and this is the first recipe I’m trying from that book. I’m so excited that this cake roll recipe has turned out great.
October 1st, 2012 Madhuram Posted in Breads, Vegan Breads 20 Comments »
I had bought canned pumpkin to try a vegan pumpkin cake roll for my little one’s birthday last week. I had a lot of pumpkin puree leftover after using it for the cake roll, which by the way turned out perfect. I will post that recipe shortly. While browsing for recipes using pumpkin puree I stumbled upon this Thanksgiving Bread recipe. Although it had eggs in it I felt that replacing it with some egg substitute would be quite simple. And I had another reason to try this pumpkin bread recipe because it is Canadian Thanksgiving next Monday. So I wanted to post something relevant for my Canadian readers.
September 11th, 2012 Madhuram Posted in Vegan Muffins 30 Comments »
Thanks to the overripe banana, I landed on this double chocolate banana muffin recipe and it turned out awesome. That’s what I love about the Taste of Home website. The recipes turn out perfect each and every time with or without any modification. I saw the original recipe and decided to bake it as vegan double chocolate banana muffins because I already have an eggless double chocolate muffin recipe in the blog. I took the idea of substituting a mixture of almond milk and apple cider vinegar for the 1 egg mentioned in the recipe from this vegan banana bread recipe. And the result was fantastic. I literally patted my back for this muffin recipe. It has turned out so good. Even better than my vegan chocolate banana cake. Try it for yourself and share here if you agree with me or not.
