How does someone starting out gain knowledge of vegan products and how to substitute ingredients in baking?
I’ve found that over time, as I’ve cooked and experimented more, that I’ve stopped “substituting” ingredients on a 1:1 basis (i.e. 1/3 cup applesauce for 1 egg) and started using the substitute ingredients on their own merits (i.e. I want some binding and leavening power in a cake, so I use applesauce to bind, and baking powder and apple cider vinegar to leaven) – it becomes impossible to retrofit those sorts of recipes (i.e. see how many eggs to use instead) and thus they are my favourites. Use the many resources out there on the interwebs, and great vegan cookbooks are more readily available than ever before. And talking to other vegans helps as well!! Vegan Indulgence, your new and first vegan cookbook, is something original and draws on your experience as a passionate vegan cook. Talk about how Vegan Indulgence came about and who is your target audience? Vegan Indulgence mostly came about because my publisher and I were looking for something to show the general public that veganism
