Has anyone tried either the flavored varieties or the unflavored one for use in baking?
(It's vegan, but I wonder if the carrageenan, etc., hold up in the same way.)
Hi there. Long story short: a friend and I are catching up by celebrating Russian Lent and Easter together this weekend. Tradition calls for eating a variety of smoked herring and red caviar on pancakes.
I would like suggestions on salty/savory dips and spreads that can take the place of the fishy elements. I'm already planning on making an eggplant "caviar" but I'm kinda stumped on what sort of salty thing could be made. Texture is not an issue, but savory and/or salty is key.
Bonus points if it's really easy to make 'cause I'm not too awesome in the kitchen. :(
(FYI, we're also making potato piroski and I spent like THREE HOURS making pelmeni out of those vegan meatballs from Trader Joe's.)
Thanks for your help!
Hi, everyone. I apologize if this is a rather basic question, but I'm new to the world of vegan baking and still figuring these things out. I've seen it said that applesauce can replace an egg or two in a recipe. I've tried it myself in a cake and in brownies, and both times they turned out good enough, but rather dry and chewy. Both were thick and the brownies didn't really... puff up the way I've come to expect. Is this normal, or am I doing something wrong? Is there a better substitute that I could be using?
Thanks in advance!