Vegetarian valentine’s day: offer healthier sweets to everyone.
I started my vegan adventure with my father.
Although he has been on a low-fat diet and swims half a mile a week, his high genetic cholesterol has forced him to abandon his favorite butter treatment, but he has also suffered damage to sweets.
I decided to do something.
Once on a dusty shelf at the health food store checkout counter, vegetarian baked goods have recently cooled down. Recipes, such as vegetarian cake from public television stations Post Punk Kitchen aisha, Chandra, Isa Chandra Moskowitz around the world, and a shift to healthy eating, help make no animals more attractive.
Today’s vegetarian candy has nothing in common with the rich, fruity nuts that college cooperatives remember – thank you. As more and more people are diagnosed with food allergies or restricted fat intake due to cholesterol or other problems, vegetarian options are cafes and even some non-vegetarian restaurants. In short, vegetarians are more humble than marginal people.
But the reason I did start baking vegetable cookies and cakes was simple: I loved destroying people, mainly through food. As I met more and more vegetarians, I became more confident that no one had missed the delicious baked goods by stopping eating animal products.
When I started exploring, I first took my battered Fannie Farmer diet. I turned to some old and true recipes – chocolate cake, gingerbread, banana bread, and pressed butter and eggs.
Sometimes I change margarine, sometimes I change applesauce; Sometimes my cookies are perfect, sometimes they’re completely inedible. But through some strange alchemy trick – and lots of trial and error – I managed to come across a better combination than their peers.
In the early days, my father ate almost everything I put in front of him. Once I made a carrot cake with juicy raisins and walnuts and a nice cream cheese frosting. The chopped carrots keep the cake moist and sweet, so we hardly notice the lack of butter.
However, oatmeal chocolate cookies are not very successful. When I replaced eggs with cornstarch and water instead of vegetable oil instead of margarine, the cookies were too dry to taste. Still, dad ate it.
As time went on, I became bolder. I learned that the special combination of vinegar and baking soda made my favorite cake baked high and light, with tender crumbs. Sometimes I add a little cocoa powder to add richness and sprinkle almonds over the cake. Butter? Who needs it?
Now, my standards are higher. Not only am I satisfied with creation, but taste is ok. It must be memorable and delicious. I try to make cakes because they are delicious. I waited proudly for our rich lemon cake to be filled with sliced strawberries until they blew it and told them it was made from animals. I love the element of surprise and disbelief: “is this a vegetarian?” They all said. “But good!
Another advantage is that the recipe is usually easier to prepare – it’s usually just a flick or spoon mixing batter, which works well and isn’t too greasy. We are all sorry to have swallowed so much cream.
As valentine’s day approaches, I’m planning a vegetarian diet for my sweet life. This year, I think gingerbread can do well, sweet apple pear Garrett and the crust are so crisp they’ll never miss the butter. Of course, there must be chocolate, especially rich chocolate cake and chocolate cream.
What better way to break your love than to raise dessert and respect their dietary restrictions? Who says delicious desserts are unhealthy? Sometimes it’s just a little bit of experimentation – and then give up the butter.
Change the instructions for these recipes.
In these margarine recipes, I recommend Smart Balance because it doesn’t have trans fats. If you don’t want to use margarine or smart balance, use 1/4 cup olive oil in the recipe. Instead of grinding your cake with cream frosting, melt some non-milky dark chocolate and pour over it for a light, non-reflective glaze.