I tend to LOVE turning recipes Vegan. It's fun but sometimes EXTREMELY HARD! Take my trying to create Vegan Sour Cream the other day. It was AWFUL. Let me tell you!!! What a mess and that was just Sour Cream! I couldn't get it the correct consistency. It was all runny and just tasted YUCK! Ya win some, ya loose some. I LOVE it when they go right though. It's just so much fun. I can't say that I'd do it on a daily basis but man is it fun. Anyway, wonderful post! Question....do you think I should try tofu when making sour cream? I haven't worked with tofu alot but maybe the soft one will work if mashed properly? What are your thoughts?
Semolina replacing eggs! I am surprised... I shall try this recipe in my next baking attempt and come back to you with more comments (and pictures!) :)
Keep in mind, the semolina is not replacing the eggs - just one of the roles the eggs played in the classic recipe. The semolina acts as a binding/toughening agent to create a balance with the liquids and leaveners. Good luck on the baking - I’m looking forward to seeing what you come up with…
So many things can affect a cake's outcome: ingredients, equipment, oven temperatures, acids, and general mood. I'm glad my thoughts have helped clarify a few things for you, and I hope they lead to some cake success in the future.
Jack, thank you. I enjoyed the story here, and understanding the function of ingredients was SO helpful. My cakes are always hit and miss: they kind of work but they are sometimes of the 'gross lumpen' variety (and I use buckwheat flour as I try and avoid gluten; though I do add ground almonds or rice flours to some). But anyway, your article has helped clarify my thinking so much.
On another note: your cashew nut cheese recipe uses 'Rejuvelac'. I can't find that, even online; what generic 'thing' should I be looking for and do you have other suggestions for its name?
Thanks for reading and contributing your thoughts, Roselle.
Many factors can affect the outcome of a cake, including ingredients, equipment, oven temperature, acids, and mood. Working in the gluten-free world adds more complexity to the equation. I'm happy my article clarified some points for you...and I hope this will lead you to cake success going forward.
I tend to LOVE turning recipes Vegan. It's fun but sometimes EXTREMELY HARD! Take my trying to create Vegan Sour Cream the other day. It was AWFUL. Let me tell you!!! What a mess and that was just Sour Cream! I couldn't get it the correct consistency. It was all runny and just tasted YUCK! Ya win some, ya loose some. I LOVE it when they go right though. It's just so much fun. I can't say that I'd do it on a daily basis but man is it fun. Anyway, wonderful post! Question....do you think I should try tofu when making sour cream? I haven't worked with tofu alot but maybe the soft one will work if mashed properly? What are your thoughts?
Thanks for reading and sharing your thoughts, Angela.
In a past article, I shared four essential ideas for working with tofu. I think this resource might be valuable and an excellent place for you to get started: https://veganweekly.substack.com/p/four-essential-ideas-for-preparing?utm_source=publication-search.
Semolina replacing eggs! I am surprised... I shall try this recipe in my next baking attempt and come back to you with more comments (and pictures!) :)
Thanks, Fernanda…
Keep in mind, the semolina is not replacing the eggs - just one of the roles the eggs played in the classic recipe. The semolina acts as a binding/toughening agent to create a balance with the liquids and leaveners. Good luck on the baking - I’m looking forward to seeing what you come up with…
Super interesting, Jack. I shall come back with my impressions.
Thanks for reading and commenting, Roselle.
So many things can affect a cake's outcome: ingredients, equipment, oven temperatures, acids, and general mood. I'm glad my thoughts have helped clarify a few things for you, and I hope they lead to some cake success in the future.
For your fermentation interests, I've detailed the steps on how to make your own rejuvalac in a resource I've shared here: https://veganweekly.substack.com/p/my-vegan-cheese-relationship?utm_source=publication-search.
This guide should be a valuable tool in your fermentation journey...let me know if you have questions...
Interesting explanation of the veganization process! I am going to re-look at my favorite vegan cake recipe through this lens. It often is a bit dry.
Jack, thank you. I enjoyed the story here, and understanding the function of ingredients was SO helpful. My cakes are always hit and miss: they kind of work but they are sometimes of the 'gross lumpen' variety (and I use buckwheat flour as I try and avoid gluten; though I do add ground almonds or rice flours to some). But anyway, your article has helped clarify my thinking so much.
On another note: your cashew nut cheese recipe uses 'Rejuvelac'. I can't find that, even online; what generic 'thing' should I be looking for and do you have other suggestions for its name?
Thanks for reading and contributing your thoughts, Roselle.
Many factors can affect the outcome of a cake, including ingredients, equipment, oven temperature, acids, and mood. Working in the gluten-free world adds more complexity to the equation. I'm happy my article clarified some points for you...and I hope this will lead you to cake success going forward.
Rejuvalac (even gluten-free variations) is simple to make at home. I wrote about it earlier. Here's a link to this handy resource: https://veganweekly.substack.com/p/my-vegan-cheese-relationship?utm_source=publication-search.
As always, please reach out to me if you have questions.
And as always, Jack, thank you.