December 19th, 2007

Bike Naked!

Help me with my poundcake!

So I've made the poundcake from Veganomicon twice now. It's half the reason I bought the book!

Well, the only loaf pan I have is ceramic (I didn't have the cookbook with me when I bought it, oops), and the recipe asks for dark metal. Which is the only reason I can think of, that the bottom of my poundcakes are always underdone, even after baking at a titch higher temperature for over half an hour longer!

Anyone have some advice (besides just buying another loaf pan)? It's a glazed Crueset pan. I've thought of putting the pan in the oven when the oven is preheating, but I'm afraid putting cold batter in it would cause it to crack. I think the ceramic just doesn't heat up fast enough. :^(

The poundcakes are still super-yummy (everyone at work loves them) but I want them to be less mushy on the bottom!

Chocolate Chip Scones


I tried to find a scone recipe that was NOT for drop scones, that did NOT contain oil, and did NOT contain anything that would "replace an egg".  I have an unfounded hatred for egg replacers and avoid at all costs recipes that ask for me to replace an egg.  Thought I'd find a recipe in Vegan With A Vengeance....but she uses oil!  In a SCONE?!  I like my scones nice and flaky, not like muffins.  I ended up using her recipe and taking a few tips from Alton Brown to tweak the recipe and make these. 

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VC - Relaxed

Enchiladas

Hi! I'm new to the community and the whole veg scene. It's been just about two weeks now.

I want to make some yummy enchiladas for me and the hubby to take for X-mas dinner. The easier the better! Every other recipe I've tried since the switch has turned out pretty bad. :( So spam me with your favorites!

And I also had a question about nutritional yeast. Does it only come in flakes? I'm just wondering because that's all I could find and the "cheese" sauce recipe I tried didn't specify and turned out very pasty instead of saucy. Any good "cheese" sauce recipes would be greatly appreciated as well!

TIA