This recipe is based on the recipe from 125 best Vegan recipes by Maxine Effenson Chuck and Beth Gurney. I changed it little bit :) And I cooked smaller portion as I don’t need ‘Serves 6 to 8’, however, I write the whole recipe with all ingredients for you.
Ok this is my first time actually trying to explain how to make something, so let me know if something doesn't make sense. You can leave out or add anything you want to this dish, this is just what I personally put in it.
The grocery store didn't have any vegan margarine, so it was a pleasant surprise to stumble across jars of Lighter Bake, as I've been meaning to try it lately anyway. It says on the back that it subs in just fine, and at half the amount of what's usually needed, for margarine and oil in even chewy, soft recipes.
I want to make some chocolate chip cookies for my SO's mom while I'm visiting, and I don't want them to totally suck. (I make the Silk recipe with EB or Soy Garden at least twice a month and they're always awesome that way.) Lighter Bake is made from fruit puree and reminded me somewhat of applesauce, maybe a bit thicker and less grainy. Is it just like applesauce in baking, in terms of fat replacement, or is it better? Can you taste it in the final result?