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My local farmers market now has a dedicated vegan stall, and it got me thinking
I was at the farmers market yesterday and saw a new stall just for vegan goods. It made me think back to when I began vegan cooking about ten years ago. Back then, finding special ingredients meant trips to health food stores far away. My go-to meal was a basic bean chili because it was easy and cheap. Now, I can pick up fresh vegan cheeses and mock meats right in my neighborhood. I remember trying to make a vegan cake with apple sauce instead of eggs, and it was always a bit dense. These days, recipes are so improved that you would hardly know the difference. It is nice to see how accepted and common vegan eating has become.
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xena_brown507mo ago
Your vegan cake with apple sauce reminds me of my own past baking fails, so dense!
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elliotramirez7mo ago
@xena_brown50, dense vegan cake is a classic trap. I see it all the time with egg substitutes; they change the texture completely. Apple sauce adds moisture but doesn't help the rise, so you end up with a brick. It's like when you swap oil for yogurt in muffins and they turn out gummy.
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eva_perez7mo ago
Those early vegan baking experiments were basically a science project you couldn't eat. My first loaf of banana bread could have doubled as a doorstop. We've all been there, learning the hard way that substitutes need a real recipe.
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