Guest guest Posted January 25, 2007 Report Share Posted January 25, 2007 http://www.nytimes.com/2007/01/24/dining/24vega.html?em & ex=1169874000 & en=f146f8e\ ba1b448c4 & ei=5087%0A I'm lacto-veg myself, but I cook from her books, and read them for fun, more than any other veg*n resource I have. She knows more about vegan baking than anyone else I've read, too. And it's a nice, energetic article. -kt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2007 Report Share Posted January 25, 2007 That's great, thanks! I got Vegan Cupcakes Take Over the World for Christmas, and it's fantastic. The cupcakes are simple and delicious, I've fed them to several omnivores and they can't believe they're vegan. I will make cupcakes now every time I go to a special event or we have a birthday party -- there are so many different kinds in there to try that I need any excuse to make them! It's also neat because they make no mention of any type of " replacement " ingredients (i.e. egg replacer)-- they write the book as if cupcakes are just naturally vegan. Heather CMM wrote: > > http://www.nytimes.com/2007/01/24/dining/24vega.html?em & ex=1169874000 & en=f146f8e\ ba1b448c4 & ei=5087%0A > <http://www.nytimes.com/2007/01/24/dining/24vega.html?em & ex=1169874000 & en=f146f8\ eba1b448c4 & ei=5087%0A> > > I'm lacto-veg myself, but I cook from her books, and read them for > fun, more than any other veg*n resource I have. She knows more about > vegan baking than anyone else I've read, too. And it's a nice, > energetic article. > > -kt > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2007 Report Share Posted January 25, 2007 Thanks so much for this! I'm vegan and pregnant, and *craving* doughnuts and cakes like you wouldn't believe. I'm going recipe-book shopping! Angie On 25/01/07, CMM <bokodasu wrote: > > > http://www.nytimes.com/2007/01/24/dining/24vega.html?em & ex=1169874000 & en=f146f8e\ ba1b448c4 & ei=5087%0A > > I'm lacto-veg myself, but I cook from her books, and read them for > fun, more than any other veg*n resource I have. She knows more about > vegan baking than anyone else I've read, too. And it's a nice, > energetic article. > > -kt > > -- The truth will set you free, but first it will piss you off. -Gloria Steinem Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2007 Report Share Posted January 27, 2007 Thanks so much for this link! Katie http://frugalveggiemama.blogspot.com Need a quick answer? Get one in minutes from people who know. Ask your question on Answers. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2007 Report Share Posted January 28, 2007 Can someone help, please. I was interested it that cookbook, but was wondering about whether they make them with whole grain, and what kind of sweetners they use. Thanks! Heather Hossfeld <hlh4850 wrote: That's great, thanks! I got Vegan Cupcakes Take Over the World for Christmas, and it's fantastic. The cupcakes are simple and delicious, I've fed them to several omnivores and they can't believe they're vegan. I will make cupcakes now every time I go to a special event or we have a birthday party -- there are so many different kinds in there to try that I need any excuse to make them! It's also neat because they make no mention of any type of " replacement " ingredients (i.e. egg replacer)-- they write the book as if cupcakes are just naturally vegan. Heather CMM wrote: > > http://www.nytimes.com/2007/01/24/dining/24vega.html?em & ex=1169874000 & en=f146f8e\ ba1b448c4 & ei=5087%0A > <http://www.nytimes.com/2007/01/24/dining/24vega.html?em & ex=1169874000 & en=f146f8\ eba1b448c4 & ei=5087%0A> > > I'm lacto-veg myself, but I cook from her books, and read them for > fun, more than any other veg*n resource I have. She knows more about > vegan baking than anyone else I've read, too. And it's a nice, > energetic article. > > -kt > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2007 Report Share Posted January 28, 2007 >>was wondering about whether they make them with whole grain, and what kind of sweetners they use IME, it really doesn't matter what the recipe actually calls for. i've substituted just about every recipe i've come across with whole grains and different sweeteners (brown rice syrup, sucanat, dates, etc.). i haven't had one substituted recipe turn out crappy yet. chandelle' On 1/27/07, Laura Ballinger Morales <lballinger wrote: > > Can someone help, please. I was interested it that cookbook, but was > wondering about whether they make them with whole grain, and what kind of > sweetners they use. Thanks! > > Heather Hossfeld <hlh4850 wrote: That's great, thanks! > I got Vegan Cupcakes Take Over the World for > Christmas, and it's fantastic. The cupcakes are simple and delicious, > I've fed them to several omnivores and they can't believe they're vegan. > I will make cupcakes now every time I go to a special event or we have a > birthday party -- there are so many different kinds in there to try that > I need any excuse to make them! It's also neat because they make no > mention of any type of " replacement " ingredients (i.e. egg replacer)-- > they write the book as if cupcakes are just naturally vegan. > Heather > > CMM wrote: > > > > > http://www.nytimes.com/2007/01/24/dining/24vega.html?em & ex=1169874000 & en=f146f8e\ ba1b448c4 & ei=5087%0A > > < > http://www.nytimes.com/2007/01/24/dining/24vega.html?em & ex=1169874000 & en=f146f8e\ ba1b448c4 & ei=5087%0A > > > > > > I'm lacto-veg myself, but I cook from her books, and read them for > > fun, more than any other veg*n resource I have. She knows more about > > vegan baking than anyone else I've read, too. And it's a nice, > > energetic article. > > > > -kt > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2007 Report Share Posted January 28, 2007 The cookbook uses all-purpose flour on most recipes, but they do say that if you want to add whole grains, you can successfully substitute up to 1/2 of the flour in a recipe with whole wheat pastry flour. Non-gluten flours are used a little bit but not the focus of the book. Sweeteners used include granulated sugar, which can be used interchangably with evaporated cane juice or any dry sweetener, powdered sugar, superfine sugar, brown sugar, maple syrup, rice syrup, and agave nectar. The authors point out that more and more vegan sugars are becoming available, you just have to look for them. It is definitely not a " health food " cookbook, but rather a special occasion cookbook that shows that vegan treats can be as decadent and over the top as non-vegan ones. Yum! Karen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2007 Report Share Posted January 28, 2007 I have it. It's a fantastic CUPCAKE book. Read: sugar, shortening, butter, white flour, the big, sugary, gooey mess of real junk food. They're fabulous, but don't expect any whole wheat agave nectar recipes, this isn't that kind of book! - Laura Ballinger Morales<lballinger < > Saturday, January 27, 2007 8:49 PM Re: NYT article about Isa Chandra Moskowitz Can someone help, please. I was interested it that cookbook, but was wondering about whether they make them with whole grain, and what kind of sweetners they use. Thanks! Heather Hossfeld <hlh4850<hlh4850> wrote: That's great, thanks! I got Vegan Cupcakes Take Over the World for Christmas, and it's fantastic. The cupcakes are simple and delicious, I've fed them to several omnivores and they can't believe they're vegan. I will make cupcakes now every time I go to a special event or we have a birthday party -- there are so many different kinds in there to try that I need any excuse to make them! It's also neat because they make no mention of any type of " replacement " ingredients (i.e. egg replacer)-- they write the book as if cupcakes are just naturally vegan. Heather CMM wrote: > > http://www.nytimes.com/2007/01/24/dining/24vega.html?em & ex=1169874000 & en=f146f8e\ ba1b448c4 & ei=5087%0A<http://www.nytimes.com/2007/01/24/dining/24vega.html?em & ex=\ 1169874000 & en=f146f8eba1b448c4 & ei=5087%0A> > <http://www.nytimes.com/2007/01/24/dining/24vega.html?em & ex=1169874000 & en=f146f8\ eba1b448c4 & ei=5087%0A<http://www.nytimes.com/2007/01/24/dining/24vega.html?em & ex\ =1169874000 & en=f146f8eba1b448c4 & ei=5087%0A>> > > I'm lacto-veg myself, but I cook from her books, and read them for > fun, more than any other veg*n resource I have. She knows more about > vegan baking than anyone else I've read, too. And it's a nice, > energetic article. > > -kt > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2007 Report Share Posted January 28, 2007 She makes them with unbleached all-purpose flour, but in her introduction she talks about substituting other flours (i.e. whole wheat pastry). She also has two gluten-free recipes. As for sweeteners -- she calls for " granulated sugar " -- as with the flour, you could substitute with whatever your diet requires. She also discusses all the sugar types in the intro. Heather Laura Ballinger Morales wrote: > > Can someone help, please. I was interested it that cookbook, but was > wondering about whether they make them with whole grain, and what kind > of sweetners they use. Thanks! > > Heather Hossfeld <hlh4850 <hlh4850%40gmail.com>> > wrote: That's great, thanks! I got Vegan Cupcakes Take Over the World for > Christmas, and it's fantastic. The cupcakes are simple and delicious, > I've fed them to several omnivores and they can't believe they're vegan. > I will make cupcakes now every time I go to a special event or we have a > birthday party -- there are so many different kinds in there to try that > I need any excuse to make them! It's also neat because they make no > mention of any type of " replacement " ingredients (i.e. egg replacer)-- > they write the book as if cupcakes are just naturally vegan. > Heather > > CMM wrote: > > > > > http://www.nytimes.com/2007/01/24/dining/24vega.html?em & ex=1169874000 & en=f146f8e\ ba1b448c4 & ei=5087%0A > <http://www.nytimes.com/2007/01/24/dining/24vega.html?em & ex=1169874000 & en=f146f8\ eba1b448c4 & ei=5087%0A> > > > > <http://www.nytimes.com/2007/01/24/dining/24vega.html?em & ex=1169874000 & en=f146f8\ eba1b448c4 & ei=5087%0A > <http://www.nytimes.com/2007/01/24/dining/24vega.html?em & ex=1169874000 & en=f146f8\ eba1b448c4 & ei=5087%0A>> > > > > I'm lacto-veg myself, but I cook from her books, and read them for > > fun, more than any other veg*n resource I have. She knows more about > > vegan baking than anyone else I've read, too. And it's a nice, > > energetic article. > > > > -kt > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2007 Report Share Posted January 28, 2007 Laura: Most of the cupcakes are not made with whole wheat flour. (They're cupcakes, seriously - if you want healthy, make muffins.) Isa does have a section in the beginning about how to substitute half the flour with ww pastry flour - I've done this, or used whole white wheat the same way, it really is unnoticible. Different recipes use different sweeteners - sugar (in various forms), maple syrup, rice syrup, and agave nectar. The agave nectar cupcakes are incredible (also incredibly expensive, at least around here, but I got agave nectar for Christmas - hooray!) Some of the recipes are on the website (http://www.theppk.com), if you want to try them out. Except not right now, because apparently that Times article sent her site over limit and it's down at the moment. -kt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2007 Report Share Posted January 28, 2007 I've never used agave nectar (except in cabo wabo). What is the nutritional value? CMM <bokodasu wrote: Laura: Most of the cupcakes are not made with whole wheat flour. (They're cupcakes, seriously - if you want healthy, make muffins.) Isa does have a section in the beginning about how to substitute half the flour with ww pastry flour - I've done this, or used whole white wheat the same way, it really is unnoticible. Different recipes use different sweeteners - sugar (in various forms), maple syrup, rice syrup, and agave nectar. The agave nectar cupcakes are incredible (also incredibly expensive, at least around here, but I got agave nectar for Christmas - hooray!) Some of the recipes are on the website (http://www.theppk.com), if you want to try them out. Except not right now, because apparently that Times article sent her site over limit and it's down at the moment. -kt No need to miss a message. Get email on-the-go with Mail for Mobile. Get started. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2007 Report Share Posted January 30, 2007 Angie, where do you live? My vegan stuff is in stores in NY and we are expanding. Carol Angela Doerksen <angie wrote: Thanks so much for this! I'm vegan and pregnant, and *craving* doughnuts and cakes like you wouldn't believe. I'm going recipe-book shopping! Angie On 25/01/07, CMM <bokodasu wrote: > > > http://www.nytimes.com/2007/01/24/dining/24vega.html?em & ex=1169874000 & en=f146f8e\ ba1b448c4 & ei=5087%0A > > I'm lacto-veg myself, but I cook from her books, and read them for > fun, more than any other veg*n resource I have. She knows more about > vegan baking than anyone else I've read, too. And it's a nice, > energetic article. > > -kt > > -- The truth will set you free, but first it will piss you off. -Gloria Steinem Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2007 Report Share Posted January 30, 2007 I'm in Montreal, Quebec. I tried ordering things from veganstore.com once - they have great vegan doughnuts - but the shipping was ruiniously expensive - about three or four times the cost of the product. I've given up ordering vegan goodies from the States, but if it makes it to a Canadian store, please let me know!! Thanks, Angie On 30/01/07, carol sobczak <cpsobczak wrote: > > Angie, where do you live? My vegan stuff is in stores in NY and we are > expanding. > Carol > > Angela Doerksen <angie <angie%40raspberryginger.com>> > wrote: > Thanks so much for this! I'm vegan and pregnant, and *craving* doughnuts > and cakes like you wouldn't believe. I'm going recipe-book shopping! > > Angie > > On 25/01/07, CMM <bokodasu <bokodasu%40gmail.com>> wrote: > > > > > > > http://www.nytimes.com/2007/01/24/dining/24vega.html?em & ex=1169874000 & en=f146f8e\ ba1b448c4 & ei=5087%0A > > > > I'm lacto-veg myself, but I cook from her books, and read them for > > fun, more than any other veg*n resource I have. She knows more about > > vegan baking than anyone else I've read, too. And it's a nice, > > energetic article. > > > > -kt > > > > > > -- > The truth will set you free, but first it will piss you off. > -Gloria Steinem > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2007 Report Share Posted January 30, 2007 I sure will Angela Doerksen <angie wrote: I'm in Montreal, Quebec. I tried ordering things from veganstore.com once - they have great vegan doughnuts - but the shipping was ruiniously expensive - about three or four times the cost of the product. I've given up ordering vegan goodies from the States, but if it makes it to a Canadian store, please let me know!! Thanks, Angie On 30/01/07, carol sobczak <cpsobczak wrote: > > Angie, where do you live? My vegan stuff is in stores in NY and we are > expanding. > Carol > > Angela Doerksen <angie <angie%40raspberryginger.com>> > wrote: > Thanks so much for this! I'm vegan and pregnant, and *craving* doughnuts > and cakes like you wouldn't believe. I'm going recipe-book shopping! > > Angie > > On 25/01/07, CMM <bokodasu <bokodasu%40gmail.com>> wrote: > > > > > > > http://www.nytimes.com/2007/01/24/dining/24vega.html?em & ex=1169874000 & en=f146f8e\ ba1b448c4 & ei=5087%0A > > > > I'm lacto-veg myself, but I cook from her books, and read them for > > fun, more than any other veg*n resource I have. She knows more about > > vegan baking than anyone else I've read, too. And it's a nice, > > energetic article. > > > > -kt > > > > > > -- > The truth will set you free, but first it will piss you off. > -Gloria Steinem > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2007 Report Share Posted February 2, 2007 I recently heard that white sugar is processed with animal bones to help with the whitening. Is this true? I have another of Isa's cookbooks, in which she uses sugar prolifically, so I was curious if this is true, considering her strong vegan stance. Thanks. <<Sweeteners used include granulated sugar, which can be used interchangably with evaporated cane juice or any dry sweetener, powdered sugar, superfine sugar, brown sugar, maple syrup, rice syrup, and agave nectar. The authors point out that more and more vegan sugars are becoming available, you just have to look for them.>> ______________________________\ ____ Don't pick lemons. See all the new 2007 cars at Autos. http://autos./new_cars.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2007 Report Share Posted February 2, 2007 yes, it is true. it's called bone char. they pass the sugar through the bone char for whitening. (most liquids that are clarified, like balsamic vinegar, wine, beer, apple juice, etc., are passed through an animal product for processing, whether it's bone char or animal stomach or whatever.) i only use sucanat, turbinado, and evaporated cane juice now. chandelle' Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2007 Report Share Posted February 3, 2007 Some sugar companies do this. Check with the companies. I recently heard that white sugar is processed with animal bones to help with the whitening. Is this true? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2007 Report Share Posted February 4, 2007 , CMM <bokodasu wrote: > > http://www.nytimes.com/2007/01/24/dining/24vega.html?em & ex=1169874000 & en=f146f8e\ ba1b448c4 & ei=5087%0A > > I'm lacto-veg myself, but I cook from her books, and read them for > fun, more than any other veg*n resource I have. She knows more about > vegan baking than anyone else I've read, too. And it's a nice, > energetic article. > > -kt > anyone got the full article save and can share? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2007 Report Share Posted February 5, 2007 <<anyone got the full article save and can share?>> Sorry....it's past the time when I could just cut- & -paste; now I'd have to actually buy the article to pull it out of the archives. Liz Quote Link to comment Share on other sites More sharing options...
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