I have this recipe from Vegan with a Vengeance that requires rice milk, but I don't have any / want to avoid buying it. It's the Lemon Gem Cupcakes by the way. Does anyone know if it's going to mess the taste or anything up if I swap for soy milk?
edit to add so, I made them. And it went well... except the icing was horribly runny. Oh well! More cupcakes for me / less for the festivities they're being made for.
the 85 degree weather plus a distinct lack of cute baked goods in my life has inspired me to make the VCTOTW coconut lime cupcakes. however, i don't have coconut oil, know where to get coconut oil, and don't have the money to get it anyways. is there another oil i can use to substitute for it, or should i just make something else? thanks!
Okay, so I really miss having mustard with my tofu pups & veggie burgers but I'm allergic to apples & grapes so I guess that means mustard made with most vinegars or apple cider vinegar is out. But I got to thinking, what about rice vinegar? Is it possible to make a mustard with that? If so, anyone have any good recipes for making your own mustard/mayonnaise? Or is there something I'm missing here where this would not be possible either? Same question for mayonnaise.
Secondly, I heard recently that Follow Your Heart (makers of Vegan Gourmet Cheese Alternatives) have released Cream Cheese & Sour Cream products though I haven't been able to find them at my local stores yet. Anyone else seen these & tried them? If so, what did you think?
My painting painting teacher just gave me two acorn squashes after we were done painting them. I've never had acorn squash before, so I was wondering what your favorite acorn squash recipes were! Thanks!
Has anyone else seen/tried this stuff? It's so good. I don't see any talk of it on the internet. I don't even see it listed as one of Tofutti's products on their website. Am I in some alternative universe?