Comments for The New Vegan Table

Comment on Salt Caramels by Recipe Review: Vegan Salted Caramels! | The HomeFryes

Recipe Review: Vegan Salted Caramels! | The HomeFryes — Thu, 26 Jan 2012 17:11:43 +0000

[...] friend Jessica introduced me to this recipe that she found, and it is a WINNER. There are only two issues with making caramels, in my mind: 1. [...]

Comment on Beer Battered Tempeh ‘n’ Chips by Justin

Justin — Wed, 18 Jan 2012 07:37:28 +0000

I just fried it. That was plenty (though, I don’t usually boil or steam my tempeh first).

Comment on Beer Battered Tempeh ‘n’ Chips by Melissa

Melissa — Wed, 18 Jan 2012 01:15:19 +0000

Did you steam the tempeh first, or was the frying enough to cook it? I always find that tempeh is too bitter if its not lightly steamed first.

Comment on Flaking Out by Justin

Justin — Tue, 17 Jan 2012 06:39:41 +0000

I always want to make savory ones, but sweet usually wins out. I’ve done a few with Daiya and veggie dogs, but spinach and “cheese” is high on my list to do.

Comment on Flaking Out by Gina

Gina — Tue, 17 Jan 2012 06:10:00 +0000

This recipe was intimidating to me but I was craving croissants and gave it a shot, turned out beautifully! I made mine savory, some with vegan pesto and some with Field Roast, had to add about a cup more of flour as well. Will definitely try this again and will be serving to my non-vegan friends!

Comment on Chocolate Chestnut Tart by Justin

Justin — Fri, 06 Jan 2012 19:33:35 +0000

Yes! You certainly can make your own chestnut cream (sweetened chestnut puree) to use in the recipie. There are plenty of recipies online, but you can start with something like this.

Comment on Chocolate Chestnut Tart by alex

alex — Fri, 06 Jan 2012 18:11:06 +0000

I have chestnuts left over from Christmas, can I cook them and puree them to add to the mixture? The tart looks so delicious, I’m so making it tomorrow.

Comment on Lavender Cake with Raspberry Sauce by Justin

Justin — Tue, 03 Jan 2012 01:17:16 +0000

They should work just fine as cupcakes. Just start with a shorter baking time and check on them.

Comment on Lavender Cake with Raspberry Sauce by evolver

evolver — Tue, 03 Jan 2012 00:14:20 +0000

OMG! This sounds so delicious. I have to get lavender and make this pronto. Would I be able to turn these into cupcakes without switching up the ingredients?

Comment on Salt Caramels by Justin

Justin — Tue, 20 Dec 2011 23:29:08 +0000

Make sure you cook it until it reaches about 248°. At this point most the water should have boiled off. The caramel will be liquid when hot, and will firm up as it sets. You can test the consistency of the caramel my dropping a spoonful into a glass filled with ice water.