I do not provide recipes for each post, but here are some of my favorite basic recipes…
This is listed as a lemon cake, but I use it for non-lemon cake as well; I just omit lemony ingredients.
Why do I like it?
Simple ingredients. Easy instructions. Moist. Delicious. I’ve used this recipe repeatedly, and it turns out perfectly every single time.
*I only use the cake sponge recipe and not the frosting recipe.
-Vegan Custard Cream
1.5 cups soy milk
1/3 cup sugar
a pinch of salt
3 tablespoons cornstarch
1-2 teaspoons vanilla extract
2-3 tablespoons vegan butter
1. Combine all the ingredients in a small pot, except for vanilla and butter.
2. Cook over medium heat until it achieves the preferred thickness. Constantly stir.
3. Remove from heat. Add vanilla extract and butter. Mix well. Cool. Refrigerate.
*Her current recipe on the page is a bit different from her original recipe I use, but I have a feeling that they are essentially the same (different measurements: tablespoons vs. cups, grams, etc.)
Why do I like it?
Looks like butter. Tastes like butter. Melts like butter. And it’s delicious! Easy to make. I’ve tried several other vegan butter recipes, and I think this one is the best. I even prefer this to regular dairy butter. I make this butter regularly, about every two weeks, and it’s a must-have in our house! Every plant-eaters HAVE TO try this butter!
*I’ve used almond milk and soy milk, and it works great with either.
Why do I like it?
Easy to make. Simple ingredients. Tastes great!
*When I don’t have a lemon, I use vinegar, and it tastes great.
Why do I like it? It’s listed as “steak” but it’s so versatile. I use it to make bacon, beef, and pork, and it works great. I follow the recipe until step 4 and make my own marinade, etc. I usually double the recipe, 8 pieces, and freeze them. Whenever you want to use, microwave, slice/cut, and cook. It works great. I usually steam them for longer than suggested 20 minutes; I usually go for 40-50 minutes.
Why do I like it? A few ingredients. Easy to make. Turns out great every time.
-Vegan (Eggless) Pasta
1.5 cups all-purpose flour
0.5 cup garbanzo flour
1/2 teaspoon salt
1/2 cup warm water – start with this but likely to need more.
Why do I like it? It’s delicious! I usually skip adding the mixture of the water and agar agar, the thickening agent and keep the cheese creamy; when I do I add a little extra water.
Why do I like it? Tastes really good and satisfies my craving for smoked salmon. I add maple syrup and dried Dashi-Kombu to the marinade.
Why do I like it? It requires only a few ingredients, and it’s quick and easy. It becomes thicker and less translucent (more curd-like look) the next day. A half makes about 1 cup, usually plenty for our household of two.
Why do I like it? The yolk looks just like the real thing! *I skip black salt because it makes the yolk darker. I sprinkle black salt right before eating instead.
-Vegan Egg Yolk (quick version)
Mix vegan mayonnaise, ketchup, and turmeric.
Why do I like it? It’s quick, easy, and tasty.
-Vegan Egg White
1. Combine 100ml of water, 50ml of soy milk, and 2g of Kanten powder in a small pot.
2. Boil while constantly stirring. Lower the heat but continue to boil for two minutes while stirring.
3. Remove from heat. Add salt and sugar.
*For “boiled eggs” pour it into silicone egg molds, cool, and refrigerate. Or use the technique from https://www.youtube.com/watch?v=5mANUZa8OAs . For “fried eggs” let it cool for a bit until it slightly thickens. Pour it on a lightly wet (water) flat plate. Cool. Refrigerate.
Why do I like it? It’s fast. I don’t have to wait for the dough to rise. It’s also crunchy outside and doughy inside, exactly the way how I like my pizza crust. I just mix everything, quickly knead, and bake at 425F for 10 minutes or so first and then add toppings and bake for another 10 minutes or so.