desserts are perhaps the most daunting undertaking of any new- or non-vegan, inspiring such questions as…
What should I use to replace eggs/milk/butter?
Can I bake for the same amount of time?
How do I make cookies that don’t taste like cardboard?
How do I know if my sugar is vegan?
I hear that some flour has bone in it. Truth or fiction?
Well, dearies, I don’t presume to have all the answers, but as both the maker and eater of countless vegan treats, I do know that there are ways to get around many of these questions.
This article appears in Nov 18-24, 2009.