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Red Cadillac and a Black Moustache: wingnuttery: panickyintheuk: So I’ve been a vegetarian for over ten...

panickyintheuk:

dataangel:

wingnuttery:

panickyintheuk:

So I’ve been a vegetarian for over ten years now (aside from the year I was pescatarian, a couple of accidents, and a few times when I’ve decided I needed protein, ate some bacon or something and then felt really ill). I’ve never given serious thought to…

Urg. The “have an answer” box is limited in the text you can enter.

The vegan egg replacer is typically potato and tapioca starch. Very easy to use.  You just mix it with a little water.  For some things you can even use apple sauce. Cocoanut milk is also a good alternative to dairy milk if you’re worried about getting too many soy products.

The partner-in-crime has been strict vegan for about 15 years, so I’ve gotten pretty good about finding replacements for things or work-arounds for others.  I’m also really getting good at vegan baking.  Hit me up if you want!

Thanks so much! I totally will, we can swap recipes. Oh my God I could become some sort of FOODIE, I could BLOG about FOOD.

I like using coconut oil as a replacement for butter because I like the consistency but maybe I will try a few different things and see what works best. Should I get hold of a vegan margarine/spread or should I stick to oils? SO MUCH TO LEARN.

Vegan margarine or oil only matters based on what you want to use it for.  Oil is good for most things, but you can’t really spread that on toast. :)  There’s even stuff that’s specially blended for baking — it’s less-watery than normal margarine and looks terrible, but it works like magic.  This might help:  http://www.cookingforvegans.co.uk/shopping/alternativesd-m.html  And my attempts at baking vegan http://astrangeday.net/category/food-2/baking/  !