Through numerous conversations with people who are either unfamiliar with vegan recipes, or are just started out with a vegan diet, it seems that the general consensus is that vegan baking means you have to kiss your chocolately, gooey, fluffy and decadent foods goodbye and say hello to dry, boring nasty lumps of gross. (Well, maybe not that drastic, but I’ve been asked “How can you stand to not use butter or eggs?!” or “I don’t know how you don’t eat cheese.” Well, I do love cheese…but I find the vegan cheeses are more than tasty enough for me, and vegan butter tastes the same as regular butter, in my opinion. As with eggs, I have never been a huge egg eater, but scrambled tofu seems quite similar to scrambled eggs, when spiced and prepared properly, and it is easy to substitute eggs with other ingredients if you are baking something that calls for eggs.
- Rice Dream, Pacific, Blue Diamond, Silk, So Delicious