yeah-yeah, i'm a total show off. when i hosted the oneg at shul last week i realized i had forgotten my camera to take pics of these glorious s'mores muffins by CCK. i took the pictures with my camera phone and forgot all about them. well here they are again. i'd apologize for the repeat, BUT c'mon these muffins were SO FINE. i'm sure steven tyler would approve.
people couldn't believe they were vegan. i don't know what it is about some omnivores that are so amazed that vegan food is tasty. honestly, do they think most of the food we make tastes like dirt? i discussed this with my spouse and he told me that vegan cooking has definitely evolved since the 90's. he had a college friend that made some cookies and brought them to a party he was at and they did in fact, taste like dirt.
baked goods is a group of foods that can be easily veganized. i know i'm preaching to the choir here, but i'm getting more vegetarians and omnivores reading this blog-(yay!), so i thought i'd let them in on all the alternatives:
eggs: silken tofu (pureed), apple sauce, mushed bananas, ground flaxseeds+water, NRG egg replacer, i've discovered that if you don't have applesauce around you can puree pears or peaches and get the same result. most recently i used some baby food pears my son wouldn't eat in a loaf of miki's pumpkin bread. it turned out great. i would think you could use any kind of baby food fruit as a binder or replacement for oil to make things lower in fat-(if you're into that sort of thing).
butter: canola oil or earth balance does just fine. i've never used olive oil, but i heard that doesn't work so well for baking sweets. anyone ever try this in a pinch? spectrum makes a shortening that is vegan.
milk: with the rise of people realizing that they are lactose intolerant, there are too many milks on the market to count- soy, rice, hemp, and almond are just the tip of the iceberg in the non-dairy milk world. silk brand is the cadillac of soy milks. almond breeze is nice too.