News & Reviews

Occasionally, there comes a time when I will come across a non-vegan recipe that just sounds too good to simply pass up. I am very much a firm believer in the ability of anyone to convert over recipes. Provided you have a general understanding of the chemical composition of the ingredients you are using and the roles each play in a dish, you should be able to successfully reproduce some of your favorite recipes. In regards to baking, I find the dishes  that have a higher rate of success, usually have no more than 4 eggs or a cup of butter. Usually, anything more than that will require too much tampering and tweaking to the recipe that you might as well just get a new recipe that is actually vegan. Below is a wonderful breakfast cake that I converted over from one of my culinary heroes- Martha Stewart. (more…)