You are here

The official Joy of Vegan Baking recipe review! (to be updated)

Add your reviews to the JOVB thread http://vegweb.com/index.php?topic=19440.0, and I will add them here in order by category and alphabetically. 

Muffins, biscuits, and scones
Apple pecan muffins
Made them for my cooking class presentation since my topic was apples. My chef instructor loved them as did many of my classmates. They really enjoyed the moistness and the fact that they were not heavy. Many people said they were delicious and I was very happy to hear it .I doubled the recipe to make 24 muffins and it worked with no problems, although I did have to add almost 1/2 cup water to the batter because it was a little dry at first. (animal_g)
We recently tried these sans pecans and they are a new favorite too. (Babybumb)
really dense, but they're definitely yummy and I don't feel too bad eating them because it's fruit and nuts! It was weird how thick the batter was. When I put it in the muffin tin it held its shape and when it baked it came out exactly the same shape as when I put it in. (algae)
Banana chocolate chip muffins
Taste great, and are easy to make. Perfect muffin texture, they are best enjoyed right out of the oven so the chocolate chips are warm and oozing. I found that I didn't need as much chocolate chips as the recipe called for. (Saskia)
Some of the best muffins ever! I modified it a lot..so I was a bit wary, but they came out perfect. I only used 1/2 c Florida crystals, 2 bananas, 1/2 cup choc. chips, needed more water, probably used less oil...I just added water until it seemed muffin consistency. I also added some pecans. I found a semi-typo in the book. She has walnuts, optional as an ingredient..but never mentions them in the directions, eh. I baked them for probably 20 minutes. Perfect consistency and taste great! (AC)
Delicious. I used half WW and half AP flour and added a touch of cinnamon but followed the recipe otherwise. Perfect texture - moist, light and fluffy. This will be the recipe I use from now on for banana muffins. (iluvtomatoes)
A.ma.zing. too tasty to qualify as breakfast. (fb)
I baked these again because they were such a hit before. Sweet, perfectly moist with lovely little muffin domes. This is a great recipe when you have those super ripe bananas that are almost black.This time I added an extra half of a banana and an extra half teaspoon of vanilla. Very, very good. (Saskia)
I am so addicted to these muffins - seriously - I now call very ripe bananas "muffin fruit" and my husband will make more every time I bring home or set aside muffin fruit, LOL! We do cut the chocolate chip by 1/2 though because the first time they were almost all chocolate it seemed.  We make these as mini muffins and they are gone so fast between hubby, me and the 3 kids (sheesh, do I have to share?) (Babybumb)
I thought these were so blah.  I made half a batch, exactly to the recipe, and my bananas were well ripe, but I felt like they had no flavor. Granted, I did not use chocolate chips, so perhaps they are not intended to be eaten without them?  I've had such better banana muffins/bread before, and I don't think I'll be using this recipe again.  They have a good texture though. (KMK)
These are FANTASTIC...they've turned out great every time.  I've made them without and without walnuts.  I like them best with walnuts and reducing the sugar to 3/4 cup.  They don't last long though...my hubby and I eat 'em up like crazy! (kristinv)
I played with the recipe a little bit, but these are delicious!  I used 1 cup whole wheat flour, 1 cup unbleached white, and reduced the sugar to about 3/4 cup.  I also added about 2 tbsp ground flax and maybe 1 tbsp whole flax (I really like flax in my baked goods).  I added a little more water because with the ww flour and flax, the batter was a little thick.  I used chocolate chips, but definitely less than a cup.  Even with the ww flour, the texture was nice and moist.  I think this is my new favorite banana bread recipe. (lotus)
Good muffin, nothing to write home about.  I've made better banana muffins from vegweb recipes. (berryraw)
Blueberry lemon muffins
Weird flavor... not sure where it came from...(fb)
The muffins were moist with plump blueberries and a lemony zing. The tops browned to a sweet crunchy dome. While I think the muffins came out well, I have to say that I still prefer a simple blueberry muffin with maybe a crumb topping. If you make these it might be a good idea to roll the blueberries in some flour so they don't sink to the bottom, as some of mine did. I halved the recipe and used a six-muffin tin that fit perfectly in my little toaster oven. Lastly, if you plan to bake these, please follow Colleen's instructions that say to lick the bowl clean while the muffins are baking. The batter is very, very tasty. They rose some, not big puffy domes or anything like that. But they weren't flat either. Little domes.  (Saskia)
I just made these & they only rose a tiny bit, if at all. I think it's just me.  I'm going to buy an oven thermometer, replace my baking soda, & try again. (purpledancer)
My sweetie called me from the airport just to tell me how fabulous these were. I packed him one to-go(heated, buttered with Earth Balance and wrapped in foil), since he didn't have time for breakfast. I had another muffin and actually think they taste better reheated on Day Two or Three, instead of right out of the oven. (Saskia)
I used strawberries instead of blueberries because I have a ton in my fridge, but they truned out really well. They were very moist and delicious! (disneyfav)
Very good, I reduced the baking soda just a bit. (Lehua)
Bran muffins with raisins

Corn muffins
These were awful. They tasted really low fat and were spongy. I even added some good corn to them. (fb)
I used flax seeds instead of Ener-G (she suggested you could in the recipe).  I never used flax eggs before but since I just bought a batch of flax seeds I figured I would give it a try.  I don't know if it was the flax or just the recipe but it was the weirdest muffin "batter" ever.  I was like dough.  I actually had to rip pieces off and put the chunks in the muffin tins.  I baked it for less than the recipe called for because they already seemed so dry.  They did come out dry.  Thankfully I added blueberries because it really needed that moisture and I think without them the muffins would be pretty tasteless.  (biodancer)
My husband said "fuck corn bread, this is awesome." He ate like 5 of them. I thought they were good, but not that amazing. I had to add a splash of soy milk to mix it up, and I wound up with 17 muffins, not 12. I'd like to try it as a breakfast muffin w either sausage or bacon in it, along w/ the corn. (nmpixie)
Ginger muffins
I thought that these would be overpoweringly gingery... but they weren't. 1/4 C of fresh ginger winds up not being that much. Still, they were moist and sweet. I daresay a ginger-hater would still like them, that's how mild they are. (fb)
I like these a lot!  I really like ginger so I added a pinch of ground ginger in addition to the fresh.  I also had some over-ripe bananas that I subbed for the ground flax mixture.  Of course the bananas added a little banana flavor, but I thought it was nice (lotus)
Hearty spiced cocoa muffins
Great! It says they are great for winter holidays...but I think they're great for summer..eating too! Patrick actually said these are his favorite "cake thing." So, that means his favorite cake/muffin/sweet bread! Whoa. I don't know about that..but they're good. Sweet and spiced. I used whole wheat pastry flour and safflower oil. I added chocolate chips, but no nuts. (AC)
Nothing short of fantastic! Sometimes I don't like cinnamon & other spices mixed with chocolate, so I was hesitant to make these... But I am seriously glad I did!!! Honestly one of my favorite muffin recipes EVER! I replaced all but 1 Tbsp. of the Earth Balance with applesauce, cut the sugar down to 1/2 cup, only used walnuts (not choco chips), and used flaxseed instead of Ener-G--and even with all of these moderations, they are so incredibly moist & delicious! I absolutely love these. Even as I type this, nearly 3 days after making them, the muffins are moist as hell, even though I have been lax about tightly covering them... YUM! (Jessacita)
Good enough, but could use more chocolate. What's weird is that the inside of these muffins had a red-ish tinge... I have no idea where it came from... the tiny pinch of cayenne? (fb)
offer quite a kick if you include the optional cayenne pepper. Next time I think I will use a little less since the strong flavor overwhelmed the other spices and cocoa a little. Having said that, you should know that these muffins were a hit at the potluck event I brought them too. I thought they were OK, but I had people ask me about them and requested a recipe during the event. Per earlier suggestions, I subbed all but two tablespoons of Earth Balance for applesauce. They still came out moist and rose nicely. I modified the recipe so they are more like Mexican Cocoa Spice Muffins. I stirred in Mexican chocolate for the chocolate chips. I also used the Maple Glaze recipe in the book adding a teaspoon of vanilla, a couple teaspoons of Kahlua and 1 Tablespoon of unsweetened cocoa powder into the glaze and drizzled it all over the tender muffin domes. Vive las muffins! (Saskia)
I made these tonight and they were delicious. It's almost reminiscent of gingerbread, but there isn't any ginger in them. They're almost indescribable because they are sweet, but almost savory, with a hint of chocolate, but they aren't really chocolatey, and they have some spice to them, but they aren'tginger- hot. Indescribable and tasty. They're great if you're looking to experience something new. (bellybellygood)
Pretty good. Kind of mexican-hot-chocolate-flavour-ish.  I made them into mini bundt cakes. (dannibazaar)
Jam filled oat bran muffins
Super yummy & really healthy. I used apple sauce instead of oil & whole wheat pastry flour instead of AP. and it had TWO cups of oat bran, wooowwww. (weelittlebuddy)
Pretty good tasting for healthy. i used apple butter as the filling. (fb)
These turned out much better than I expected! I used maybe 2.5 cups of oatbran, instead of 2 cups, so I used 3/4 cups of ww pasty flour. These are healthy, but have a good balance of flavor, and a good texture. I did use the walnuts, and I think they are almost necessary. I used strawberry jam in the middle, but I wish I added more! P doesn't really like muffins, but he did like these. I filled the tin too full, and didn't oil the top of the tin very well, so they were difficult to get out (and crumbled with all the handling), but still yummy. Since I filled the cups too full, I got 12 large muffins (instead of 16). I really like this! It was my first time using oat bran, so I'm pleased.  (AC)
a hearty and heart-healthy muffin with touches of cinnamon, a  raspberry jam(or jam of your choice) swirl and a delicate crumb. Delicious right out of the oven with tea. I really enjoyed this muffin, especially with all the muffin recipes out there that qualify more as a dessert than a wholesome breakfast treat. (saskia)
Drop biscuits
Not perfectly delicious, but not bad (dried out). (Jessacita)
I used all whole wheat flour (only thing I had), and melted EB. I really loved the fact that all of the main ingredients were in 1/3 cup measurements (made it that much easier). I added garlic powder to the dough (just sprinkled some in), and added some EB and minced garlic to the biscuit tops after 5 minutes. Then I finished baking them, and added...some more EB to the top, with a little salt. We really liked them! So simple, few ingredients, and tasty. I recommend the garlic....and the whole wheat flour wasn't an issue at all. (AC)
Awesome. I'm notoriously bad at baking, but these tasted close to my mom's (although nothing will ever be AS good).  They were great for biscuits and gravy! Can't wait to try something else! (nmpixie)
perfect for just throwing together in the morning! They are super yummy with gravy or just along side of a meal. I have noticed that the batter tends to be really dry if I follow it to the letter, but if I just throw everything together until I get a moist dough they turn out perfectly. The key to my best biscuits was NOT to over stir or else they get tough and add lots of melted EB. I usually almost double her oil recommendation or else they just do not tast right. I also then just gentley form them in my hands into great big giant biscuits instead of lots of small ones. (wassernixe)
I made this using the Earth Balance instead of canola oil suggestion.  I did not melt the EB, but cut it in with two knives instead.  After cutting in the EB, I put the bowl (flour, baking powder, salt, EB) in the freezer for about 20 minutes.  When I brought it out, I added 1 TBS of vinegar to my non-dairy milk and mixed it together.  I got 6 large biscuits that were cooked perfectly in 9 minutes.  My only complaint is that I wish I'd doubled the batch! (mdv)
I like these a lot and they're super quick and easy.  I sometimes use the batter as a topping on casseroles too.  They might be a bit bland on their own, but a nice pat of EB makes them shine. (icephrosty)
Chocolate chip scones
Super delicious I followed the recipe exactly, but brushed them with melted 'butter' rather than soymilk because I'm a glutton. Also, I topped them with brown sugar, but not cinnamon. Can't wait to enjoy these tomorrow for breakfast! (sb)
Best. scones. ever. I made half with chocolate chips, half with dried cranberries. The earth balance makes them "buttery," and they're just a little soft. I accidentally baked them at 450 rather than 425, but they turned out fine. (fb)
These were so yummy! I added about a 1/4 cup extra mini chocolate chips along with the prescribed about of regular size chips. The only problem I had with these was that I had to pretty much double the baking time to get them slightly golden brown and perfectly cooked. I don't know if the fact that I used parchment paper affected the baking time or not. Any ways I enjoyed these thoroughly. (wassernixe)
Classic currant scones
yay! (fb)
Instead of currants I used dried cranberries, since it's what I had. My first time making scones and these were delicious. I think I rolled them too thin though since they came out a bit on the crispy side but the flavor is amazing. I'll be making these again. (iluvtomatoes)
I thought these had a great texture!  I have never made these with currants, but I have used cherries and cranberries.  Both times they were delicious! (lotus)
Gingerbread scones
Sucked. dry, not sweet. and i really wanted some gingerbread...(fb)
everyone really liked these.  They are not too sweet (scones really shouldn't be), and they had a good amount of spices, I think.  I had one for breakfast dipped in soy milk.  (KMK)
These are wonderfully spicy and delicious!  Cams ate three this morning! I used fresh cranberries, so they are a little more tart, but I like it with the super sweetness of the glaze.  They are a little flat...not as fluffy as I would like, but I think maybe I worked them a little too much.  (lotus)
Maple glaze
Drizzled this on the zucchini bread to dress it up a bit. The result was a sweet, moist and flavorful bread that was devoured by my omnivorous friends. It's great with coffee for breakfast, and also as a dessert bread. I will be making this again. (saskia)

Quick breads
Cornbread
Pretty good. I've had some good cornbread in my day...and this just tastes a little too flour-y..or something. I added a few pickled jalapeños and some jalapeño juice..but it just needs..something.It looks pretty though (nice and fluffy). (AC)
Added the corn kernels like suggested and also added one diced red jalapeno and one diced green jalapeno. It was very, very good! (sb)
Great. Its the only vegan cornbread I've made that stood up to my mom's. (nmpixie)
My little sister is the cornbread aficionado, and she approved.  However, I thought it was kind of crummy.  Literally.  Dry and crummy.  In the past I've used a vegweb recipe and I think I prefer that. It wasn't bad though. (KMK)
good--not fabulous or anything, but then, it's just cornbread.  I must say that it rose beautifully.  I think I would've liked it to be a little moister but mine wasn't crumbly at all. (veggydog)
I've made this a bunch of times and it always comes out good.  I like how nice and fluffy it turns out. I used this recipe to make cornmeal pancakes and they were a tad crumbly but still tasted awesome. (icephrosty)
This is a great cornbread recipe!  I saw that some people were finding it dry and crumbly...but it hasn't been a problem for me.  I especially enjoyed it with some cranberry-jalapeno jam. (krisinv)
I don't find this to be particularly impressive or delicious. It's a bit dry and crumbly, and I agree that all I'm getting out of it is flour taste. I made it once and moved on to another cornbread recipe. Meh. (veganrun)
better than the corn muffins, but not fantastic. I've been spoiled by the cornbread mix from TJ's... oh well. I think the difference is that this recipe is lower in fat. (fb)
Brown bread
(with raisins) It smelled really good and looked cool (I used a round pan), but the jury is still out on the taste...we're breaking into it a little later! (icephrosty)
Cranberry nut bread
Did not work out for me. It seemed like the batter was way too dry, and it came out super dense. Also, the recipe makes a ton of batter but claims to only make one loaf (?). The taste was fine though. I baked it in a paper ring pan, though, so maybe that affected the texture and rising. (fb)
Fig date bread
I made it awhile ago, and it's delicious! I'm not sure I'm the biggest fan of dried figs (LOVE dates, though), but the bread smelled really good while baking & was very moist. If I remember correctly, there is not a lot of sugar, either, since the dried fruits are so naturally sweet. (Jessacita)
Irish soda bread
Pretty good, but as it says, try to consume it within one day. (fb)
Pretty meh. It didn't take as long to bake as stated..and it might have even baked too long. The top was getting too done. It did some weird things while baking..and the flavor is like bland cake. It's probably my least favorite recipe from JOVB so far. (AC)
this turns out really well for me. It is moist and delicious. Perfect spread with EB fresh out of the oven, it also works well for dipping into olive oil as well. I make it with bread flour so I have to add a little extra water when I am kneading it, but it tastes better than with all purpose. (wassernixe)
Mediterranean olive bread
Not my taste, but a girlfriend of mine loved it! (laurenlovesgoodies)
Awesome I'm eating some right now, though it's supposed to go with our southwest chicken noodle soup.  (mdv)
Pancakes
Using OJ concentrate and a handful of malt-sweetened chocolate chips and they were great.  I got 7 small pancakes (using 1/4 c. measure for each) out of the recipe. (mdv)
Good pancakes! I used all whole wheat pastry flour, safflower oil, and 2 tbs Florida crystals in with the wet ingredients (I only had enough syrup for the finished pancakes). I thought they were quite fluffy and light. I used some extra ripe bananas for the top (1 banana for each of us), and I think it was the banana that made it all extra sweet. Next time I'll try the liquid sweetener in the batter; very easy batter to make. (AC)
No oil, agave for the liquid sweetener, and a 50/50 mix of buckwheat and whole wheat pastry flours. I had to add some extra milk (1/2 c?) but otherwise it was great. (mdv)
Used half ww and half ap flour.  They were really good, nice and fluffy.  For syrup I made a half order of the blueberry mixture from the blueberry oatmeal bars on fatfreevegan.com.   Delicious.  Next time I think I'll add cinnamon to the pancakes and make an apple syrup. (mirrya)
I used WW pastry flour, canola oil, and agave, and added huckleberries and pecans! So good. Great with the brown sugar syrup. (AC)
I usually use the same recipe for pancakes, but tried this out. They're pretty good - sweeter than I'm used to (I don't even need syrup), and are guaranteed fluffy by the generous amount of baking powder in them. (fb)
These were awesome and the best vegan recipe I've tried so far. It got two thumbs up from my whole family. I can't wait to try these  with fresh strawberries, yum! (abrimmer)
Pumpkin spice bread
Too dense & not a lot of flavor. (Jessacita)
This recipe was lacking, bland.  Won’t make again. (purpledancer)
Moist with wonderful hints of cloves, cinnamon and nutmeg. I like that the spices didn't overwhelm the pumpkin flavor. It rose well too.Easy to make and fat-free, I later realized after reading the top of the page. I halved the recipe and it made six lovely muffins and one mini-loaf. Just remember to bake for only 30 minutes instead of 55-60 min for the bigger bread loaf. Also, I added 1 teaspoon of vanilla and drizzled the muffin tops with the Maple Glaze (on p. 52), adding a little rum extract to the glaze. I saw the poor reviews of this recipe earlier. But I would make it again. It makes a delicious  breakfast muffin. Pretty too if you drizzle the muffins with a little glaze. (Saskia)
it was ok, I substituted the regular flour with pastry whole wheat and added the chopped walnuts, as suggested. The flavor is ok, but it is a bit dense and mushy, maybe due to me using the pastry whole wheat flour.... still... it is pretty tasty! (katzenfreund)
Waffles I
Probably the BEST waffles I've ever had! I was going to make them the other morning, and even mixed the ground flax and water..but remembered we didn't have any EB. So, I threw away the flax! But this morning I decided I wanted to make them anyway, and used the recommended 6 tbs, but used safflower oil instead of EB. I'm guessing the flavor might be even better with the buttery spread! The only other sub. I did was WW pastry flour instead of white. I made sure to spray my waffle iron each time because I could tell they were close to sticking. I never really ate Eggos as a kid, but my husband said these were as good or better (I guess he really liked Eggos). These are so crispy on the outside, but melt in the mouth (light as air). Yum! (AC)
So amazing. They are so light and tasty..I used EB this time, Ener-G egg instead of flax, and whole wheat pastry flour. So, so good. (AC)
This was my first attempt at making homemade waffles, and they turned out really well.  (willwolf)
I've used both oil and EB...and I think they were better with the EB (although..they were still really good w/oil). I used flax the same time I used oil...and the EB/Ener-G waffles trump the oil/flax waffles...so I dunno what made the biggest difference (probably just combination). I think Ener-G is easier to work with, and whipped flax kinda grosses me out. The recipe seems to be pretty versatile. I do spray my maker after every waffle..but I sensed 0 stickage. (AC)
So, I've been making the Waffles I recipe for about a month now, around once per week.  These have become our preferred go-to waffle thus far.  My boyfriend loves them.  The only change I've made so far is using part whole wheat pastry flour and part unbleached all-purpose flour.  I've been using the flax egg and haven't bothered with the Ener-G.  Thanks for recommending this recipe, Allychristine! (willwolf)
Delicious! However, they stuck like mad to my waffle iron, and I'm not sure why... I even sprayed it really well with nonstick spray, but most of the waffles had to be removed from the iron in chunks. Maybe it's because I added blueberries? I also used only about 3 Tbsp. of Earth Balance (instead of the 6 that are called for)... Anyway, they looked terrible, but tasted amazing! Crunchy on the outside, and soft on the inside. I also like that they weren't too sweet. I would definitely halve the recipe next time, as it made about 10-12 waffles, and I was only feeding my boyfriend & myself. (I don't have a Belgian waffle iron, and maybe that's what the recipe meant when it said that it yielded 4-6 waffles? I should have known better based on the amounts of ingredients, but oh well. Now I know!) (Jessacita)
For anyone who hasn't made the Waffles I yet (WHAT'S WRONG WITH YOU?!), do it now. It's my favorite recipe of the book, and they are always perfect. Crispy, tasty, perfect. I always use ww pastry flour, and usually EB (oil works fine, it's just not quite as flavorful), and I've done all flax, all Ener-g, and a mixture. I think the best waffles, ever.  (AC)
This was the first waffle recipe I ever made and it's still my go-to for plain old waffles.  Not once have I had a sticking problem. (icephrosty)
Delicious!  This was my first successful attempt at waffles...first try on my new iron!  I followed the recipe exactly.  The first waffle stuck to both the top and bottom and split in half.  The rest came out perfectly, even though I forgot to spray oil before one of them.  They turned out very light and fluffy, but crispy on the outside.  I used a belgian waffle iron and got 5 waffles.  I just put 4 of them in the freezer.  I'm really excited to have homemade waffles in the freezer, ready to go.  (lotus)
these are the best waffles i've ever had, hands down. easy to make and tasty (bp)
great!  I think I like the Chelsea Waffles from Vegan Brunch a little better, but Waffles I didn't disappoint.  I attempted them once a couple years ago but cut way back on the Earth Balance & had a major sticking problem.  This time I stuck to the recipe & they were really delicious. (jessacita)
I was a little disappointed by these at first since most of the reviews for this are really good, but they grew on me.  They're  not the best I've ever had, but they made good, big fluffy waffles that maple syrup and blackberries made even better. (berryraw)
They're light, crispy and delicious! I like the slight nutty taste from the flax seeds. Speaking of flax seeds, I screwed up one time when all I had was pre-ground flax, so I ended up adding too much. The waffles were super sticky and were hard to peel off the waffle iron. So as long as you're diligent about properly measuring ingredients, these come out great! (kristinv)
Waffles II
very tasty & easy.  i used raw sunflower seeds instead of cashews.  i also added some pumpkin pie spice and a touch more sugar.  i got 5 waffles out of it and i really enjoyed having a flour, oil & baking powder free waffle.  they cooked up perfectly and have a nice texture from the mix of cornmeal & oats. (ppc)
Zucchini bread
This turned out wonderful. I added the raisisns and walnuts and baked for 70 min. I am going to have wiht my breakfast tomorrow. (pattys53)
I made this into muffins for my package exchange buddies. We loved them, and I think they did too! From what I "hear" they did great in transit. I made 22 muffins. These were really great, and I topped them with cocoa powder. (AC)
Really really good. I had never had zucchini bread before, and this was a treat! It's like carrot cake without all the extra business (nuts/coconut/raisins/etc), and of course the carrots. I think the zucchini really helps it stay moist - it was still just as good almost a week later! Plus, it doesn't taste like zucchini. (fb)
Really delicious!  i used cornstarch/water as the egg replacer, and did half oil/half peach applesauce and it turned out perfect.  i will definitely make this a ton. (ppc)
Delicious. I also used the half oil/half applesauce substitute and drizzled the maple glaze to dress it up a bit. The result was a sweet, moist and flavorful bread that was devoured by my omnivorous friends. It's great with coffee for breakfast, and also as a dessert bread. I will be making this again. (saskia)
used cucumbers instead, otherwise followed it exactly.  cucumbers are more watery than zucchini so we peeled, shredded and then let them drain in a collander for about an hour or so.  it turned out delicious!  you can definitely taste the cucumber & it really goes well with the rest of the flavors in the bread.  i would definitely make this again - id strongly suggest it to anyone who has a bunch of extra cucumbers. (ppc)
I halved the recipe, used flax seed and all purpose flour, didn't add nuts or raisins, and baked for 68 minutes. I brought it to a potluck at work and it was devoured.  Got many compliments and one person asked for the recipe. (veggydog)

0 likes

Cakes and cupcakes
Apple cake
Turned out ok (my fault). The recipe is for a regular sized bundt pan, but all I have are mini bundt pans. I figured it's be ok, just cut back the bake time. Well, I should have been paying more attention (doing too many things at once) and checked them sooner because they got overcooked. They are hard on the outside and soft on the inside. They're supposed to be dense too, so that didn't help. The are edible though and they taste good! One thing is that they are rather greasy. My hands get oily from handling them. The recipe calls for 1 1/4 c oil, which seems like an awful lot. But, I always follow baking recipes exactly the first time. Then again, I don't know if the extra greasiness is due to overcooking. Oh well. (iluvtomatoes)
Blueberry cake
12 of my family members gobbled it up! (I made a double batch.) I'm not sure why it's not called Blueberry Coffee Cake, because that's what it is--with a streusel topping & all. But at any rate, it is totally delicious! I cut the fat in half by using one mashed banana instead of some of the oil... It added a nice touch of sweetness (since I always cut back on the sugar, too; I can't follow a recipe exactly for the life of me), and also made the cake really moist! My boyfriend & I are just about to make another pan for him to take to his co-workers tomorrow.They're always commenting on how good his lunches look & how varied his food choices are compared to their boring turkey sandwiches! Anyway, this is a fabulous coffee cake & will be my go-to recipe for this type of dish in the future. (Jessacita)
Aaaanyway. For this cake, I took a small banana, mashed it up, and placed it in the bottom of the 1/2 c. measuring cup. (Normally it would be a 1/4 c., but remember that I doubled the recipe.) That took up at least half of the measuring cup, and I just poured canola oil in until the cup was full, which wasn't very much... You can definitely taste the banana, but I really like that. And the recipe actually calls for Earth Balance, but I try to sub oils when I can because they're cheaper & more natural...As for sugar, I cut that almost in half (since there's sugar in the crumb topping, too), but I always add a couple extra tablespoons just to make sure it won't be too bland. So for instance, if you were making just a single batch of this, it calls for 1/2 c. of sugar in the cake. Instead, I used 1/4 c., plus 2 tablespoons. So, a little over 1/3 c., I guess. Undecided Does this make sense? This might have worked so well because of how sweet bananas are... Otherwise it might be too bland & not sweet enough. (Jessacita)
No weird flavor. pretty good, but cinnamon coffee cake is still better. (fb)
Blueberry orange bundt cake
I followed the directions closely except I did not have orange extract and used vanilla instead.  For the optional orange zest I used the zest from only one orange.  I baked it in a bundt pan and the only thing I did wrong was take it out a couple of minutes too soon.  The tester came out clean and I was afraid the cake would overbake and dry out on the fluted bottom side, so I took it out after 45 minutes even though the top didn't look quite finished.  It needed another couple of minutes and I regretted my decision because the top (now the bottom) was undercooked. I iced it with a confectioner's sugar, fresh orange juice, orange zest concoction. My family loved it.  That baby is not even 24 hours old and there's only one serving left.  The consistency of the cake is more muffin-y like you get with oil based cakes. It was fast and easy to make.  And a major plus--the batter is delicious! (jkl)
I made this without the blueberries or orange extract (but I added the orange zest). Very fluffy, very moist, pleasantly sweet, did not last very long.(fb)
Carrot cake
Didn't rise too well, and weird flavor... may have been my fault (fb)
This is another yummy recipe!  We gave this recipe to the baker for the groom's cake.  She couldn't find the tofutti for the "Cream Cheese" frosting, so she served it with "buttercream" frosting...and it was great! (kristinv)
Chocolate cake
Ok...but a bit dry and crumbly (I did use a little less oil than called for -1/4 instead of 1/3 cup..so that might be to blame). I've had quite a few great vegan chocolate cakes though. (AC)
Made it into mini-cupcakes, and it was nicely fluffy.  I like this cookbook because she really has her measurements down, and things actually rise. (nmpixie)
it was pretty good. I would've liked it moister, but the chocolate icing made up for everything. (wassernixe)
Decided to make them as cupcakes since I was craving them...and now, after eating one, its a little blah imo. HOWEVER, I think its my fault for making too many substitutions: instead of all-purpose flour, I used whole wheat, instead of oil I used applesauce and I also cut it down to 2/4 c. sugar. They taste really bad! The texture is too tough (from the whole wheat) and there is no sweetness at all. I don't have any shortening to make frosting, so dusted them with powdered sugar...not much better. I frosted one with Nutella, and that helped, but not much. (iowachick)
This is my favorite cake to make, PERIOD.  I usually do the Mexican-chocolate variation and serve it with a "buttercream" frosting.  This was the recipe I gave to the baker for my wedding cake.  A bunch of omni people at the wedding loved it and commented on how moist and yummy it was. (kristinv)
I made this cake yesterday for my hubby's birthday. It was a HUGE hit! It was moist and just perfect. The only thing I did differently was add 1/4 t. almond extract along with the vanilla. I like to do that with my chocolate cakes. This will be my go to cake from now on. (abrimmer)
Chocolate cheesecake
I wound up using 21 instead of 24 oz of cream cheese (needed the 3 oz for another recipe), and it came out with the perfect balance of flavors in my opinion. However, it sank after I took it out of the oven, so it wasn't too pretty. I'm not sure what the solution is to that one - oven temp or baking time? (fb)
Chocolate cream cheese cupcakes
A.ma.zing may actually qualify as muffins, and the cream cheese filling is the BEST. I'd make that stuff just to use it on everything else. (fb)
Chocolate peanut butter cupcakes
Amazing!!  The icing came out almost like a chocolate PB ganache...I'd like to try using it for truffles! (icephrosty)
Definitely very muffiny, light on chocolate, still pretty good. (fb)
Cinnamon coffee cake
yay! (fb)
Excellent, not to sweet but just good enough to eat as a snack. (owalkerjillo)
AWESOME! I'd say its the best coffee cake I've ever made. Its very moist and spicy. I love it. I will say my husband thought it was too moist and should have been more crumbly. But I'm thrilled. (nmpixie)
I substituted the cinnamon entirely for cardamom as per a suggestion at the bottom of the page. I used olive oil on accident, instead of canola/vegetable oil, but this recipe really didn't work for me. I wanted to like it, but I just couldn't. I ended up throwing it out. I won't be making this recipe again. (sb)
delicious, very moist and tender.  it would look really pretty with a powdered sugar/soymilk glaze drizzled on it (not that it needs any more sweetness). (ppc)
I loved that the brown sugar crumble top is just like a remember it on those little Hostess coffee cakes that I used to love. Anyone remember those? I used the melted Earth Balance for the crumble and added a little cardamom to the cake,in addition to the cinnamon and ginger, per the suggestion in the recipe. Very good. Next time I think I will try to make them in cupcake tins so they're like those little Hostess cakes, but better! (Saskia)
My family REALLY enjoyed this and qualified it as a "keeper." I used the 2 teaspoons of cinnamon where an option was given for 1 or 2... I think that's for the batter. I didn't have any ginger, so used nutmeg instead. My hubby said it was really nice with a buttery texture. I didn't tell him there is no butter in it at all, lol! One thing I think I'll change for next time is omit the salt in the crumb topping. I don't think it needs it. It really is a lovely little coffee cake and I'll definitely be making it again. (abrimmer)
German apple cake
Other recent success I've had with this cookbook. I love the brown sugar/cinnamon/ginger topping on this cake which is not too sweet either(and can be made fat-free if you like too, although I have never tried this suggestion in the book). This cake also freezes well, reheats quickly when you zap it in the microwave. (Saskia)
Delish!! I made a second one for my parents. I assume they liked it...I just made it in a pie plate, because I don't have a springform. (nmpixie)
Like. It's kind of like cake + pie filling. And it's pretty! I've never had German apple cake before, so I was expecting the crust/cake part to be more shortbread-y, but this was cakier. Which is fine, so long as that's what you expect. And of course, what type of apple you use makes a difference; I used pink lady (that's what I had) and it was a bit mealy, but I've also used braeburn, which comes out quite well. (fb)
Lemon cheesecake
I made it  for Easter dessert.  It came out delicious.  It's very easy to make because the biggest part is store bought Tofutti cream cheese. My family loved it.  I topped it with blackberries that I cooked with a little sugar to make them syrupy. (biodancer)
awesome! Devoured by a bunch of omnis who were amazed it didn't taste like tofu. The only modifications I made were that I didn't use lemon zest and I cut the sugar down to 3/4 c, which was plenty sweet. I chopped up some strawberries and cooked them up with a little agave nectar and spooned it over the cheesecake. Delicious! The only downside to this is that you need 24oz of vegan cream cheese, which can make for a pricey cheesecake. But hey, we all have to indulge ourselves once in a while, right? (iluvtomatoes)
I have actually made this cheesecake with 16 oz. of Tofutti (2 tubs), and then 8 oz. Mori-Nu tofu instead of using the third tub of cream cheese. It's just as delicious, and you can't taste the tofu at all!! Cuts some of the cost down this way. (jessacita)
Light lemon bundt cake
I've tried MULTIPLE lemon and vanilla cakes, and have not been pleased with any of them (for various reasons), but this was great! I made the Lemon Sauce also, and it was fabulous. Patrick thought it was a little strong (and I used 1 larger lemon instead of 2), but I thought it was perfect. Tomorrow I will taste the cake on its own, but I thought it tasted great, and it had the perfect texture (something that's really been lacking in non-chocolate cakes). I'm so pleased! (AC)
I've actually made it twice now, and both times it came out perfect. The Lemon Sauce really does add to the lemon flavor of the cake, but it's delicious & moist without it if you don't feel like bothering... I added frozen blueberries both times, and everyone who's tried it loved it! I brought it to two parties, and people kept saying, "This is vegan?" It's SO good! (Jessacita)
The cake turned out really good. I cut up some strawberrries to go on top. I love the taste of lemon and strawberries together. (pattys53)
still my favorite, especially with blueberries added & drenched with the Lemon Sauce. I made it this past weekend & almost ate the whole thing myself. (jessacita)
I have made the Light Lemon Bundt Cake  two times now.  I know this is a recipe beloved by vegweb members and even before making it the second time I checked the Millenium Cookbook out of the library to see how the JOVB recipe might have differed from the one it was based on. The first time I made it I used regular lemons and the second time I used Meyer lemons. The flavor definitely improves the days after it is baked. However, my family objects to the texture.  Both times they have called it "gummy" even though the cake was not undercooked. Three days later, I still have a third of a cake left over. (jkl)
Not so great. The flavor was fine (it wasn't very strong because I didn't have lemon extract, but that one's on me), but the texture was kind of weird... kind of gummy like jkl mentioned. Usually I don't fuss too much over texture, but it made a difference here. On the other hand, while this was baking it smelled like french toast to me (i guess it's the maple syrup?) so that partly made up for it. (fb)
I haven't quite made up my mind on this one. I baked it following the directions, but it seems a little dense. I checked for doneness and the toothpick came out clean, but maybe I should have baked it a bit longer. It's not lemony enough on its own for me, so I think it will definitely benefit from the lemon sauce or maybe fresh fruit or other topping. Anyway, it's a pretty cake and slices well. I will give this cake one more chance. I think I'll use all lemon extract this time though. (abrimmer)
It's reallllllly good if you add blueberries to it.  And yes, the lemon sauce adds a lot of flavor! (jessacita)
Pumpkin cheesecake

Strawberry cupcakes
Topped them with the Chocolate frosting and they were just ok. I could barely taste the strawberries in the cupcakes, especially with the frosting. The frosting is super sweet (duh, it's frosting) and the sweetness I think drowns out the flavor of the cupcakes. And I even halved the frosting recipe and it was still more than enough. If I make these again, instead of pureeing the strawberries, I might puree half and cut up the other half to see of that enhances the flavor. I'll leave the frosting off too. I'm not a huge frosting fan but just wanted to try it out this time. Maybe I'll do a ganache instead. (iluvtomatoes)
Used fresh strawberries, mashed with a potato masher (and I had to estimate 8 oz), but the batter was dry. I added maybe a little more than a quarter cup water to get it like thick cake batter... maybe pureeing the strawberries would have provided more liquid. The batter was a pleasant pink and tasty, and I decided to check the muffins 8 minutes before their done time (so at 22 min) and I thought I burnt them because they were all brown! But the pigment from the strawberries just seems to have turned brown... so even though I used refined flour to get them to turn out "right," they look healthy. Even though there's a little blurb below the recipe about the difference between cupcakes and muffins, I'd consider these more as muffins. I meant to use my extra rosewater as the extra liquid but then forgot... would have gone well! (fb)
Delicious! idk what the other reviewers are talking about. i only had frozen strawberries on hand, so i thawed 'em out, threw them in my blender, and yadda yadda followed the recipe exactly. they're moist, light, and everyone in the house loves them. i didn't feel like breaking out VCTOW so i follow the buttercream recipe in the book, only i did half shortening/half vegan butter. didn't overpower the strawberries at all.yummy yummy! (thetattooedbaker)
Vanilla cupcakes
They were AWFUL, dense, spongy, bad flavor.  It seriously pissed me off!  I don’t think I did anything wrong with this recipe.  This is very frustrating; I really want to make a good yellow cake. (purpledancer)

0 likes

Pies
Apple pie

Blueberry pie

Cherry pie

Fruit tart

No bake chocolate peanut butter pie
It was my no-bake adaptation to the smlove pie from v-con.  I topped it with the peanut butter caramel from the smlove recipe and put some sliced bananas on top of that.  I didn't let it chill for long enough so it was very pudding like but it was awesome.. and then the leftovers were even better after they got to chill in the fridge to set up.. the texture of the pie got very truffle-y.  It was very rich and had a melt-in-your-mouth quality.  i would consider using the filling to make truffles for sure. even my super meat-loving roommate who is always saying that vegan desserts can never be as good/flakey/decadent/creamy/etc as 'traditional' desserts said that i won this round and then he finished off the last piece. (ppc)
I've made this before and liked it, but thought it had a little too much tofu tang for a dessert. When I saw the chocolate tofu in my grocery store I decided to try it in this recipe. It upped the recipe from good to absolutely decadent. Warning- it's extremely rich. Also the texture was good after 2 hours in the fridge, but it was perfect the next day. Anyway, if you love rich chocolate desserts, definitely make this and use chocolate tofu instead of regular tofu. (bellybellygood)
No bake chocolate pudding tart

Peach pie
I decided to make this when I saw that the first crop of SC peaches was at the hfs.  It was really good and didn't take very long.  I used 10 small-medium sized peaches and did not peel them.  I used sucanat for the sweetener and used a little less than the full cup called for...the peaches were sweet enough on their own.  CPG is right that it's better the day it's baked (still warm), but it was definitely good from the fridge for several more days.  (lotus)
delish!! (bp)
Pear tart
So tasty - I made this last night with a mix of pears (because that's what was on hand) and a pre-made graham cracker crust because I was feeling lazy. It's delicious - sweet, but the cream cheese custard balances that out. It was really good warmed up a little this morning. I will definitely make this again with a better (homemade) crust and more pears or less cream cheese (personal preference). (vegandeath)
Pumpkin pie
The pumpkin filling set well and set quickly.  Definitely an omni-friendly recipe.  To me, there could have been a little more spice, but this filling tasted very traditional.  I will also say that it is the first pumpkin pie with tofu that didn't taste anything like tofu when it was finished. (MDV)
Strawberry pie with chocolate chunks
Fabulous!  I made this for a party and it was a huge hit!  I love that this recipe doesn't have any added  sugar.  It's definitely sweet enough with the dates.  The only thing I modified was the chocolate.  I grated it instead of using chunks...so it was more like a dusting on top. (lotus)
It was delicious!  Not overly sweet, and I loved that there was no added sugar.  The only sweetener used were a few dates with the strawberries, and 3/4 c. dates in the crust.  This really allowed the flavor of the strawberries to shine!  Everyone loved this pie!  It is gorgeous, too. (jessacita)
Cookies
Chocolate chip cookies
(With walnuts) were amazing, and my boyfriend & his VERY omni roommate thought so, too. (Jessacita)
Outstanding. Actually they were too good. I got a bellyache and bad dreams after eating too many of them before I went to sleep last night.(Saskia)
Awesome. Probably the best I've ever made. (Schmiggle)
(no nuts) yay! (fb)
This is the second time the chocolate chip cookies have flopped.  They spread too much and are greasy and overly sweet.  I'll stick with the vegweb recipes!  (mdv)
(pecans) Pretty good. I thought they were good right out of the oven, but Patrick doesn't think they have as much flavor as others...and that they are too cakey. Mine definitely did not look like the ones on the cover...I used 1/2 applesauce and ww pastry flour. They weren't my favorite, but still good. (AC)
The cookies came out totally flat.  I think this was my fault, because the dough was really warm (my house was way hot).  I should have just put the dough in the fridge. (purpledancer)
just like the recipe and they were amazing!  Certainly not at all healthy, but so, so good.  Probably the best chocolate chip cookies I've had or made, vegan or not.  Josh agreed. (kb)
They were a little greasy (and I'm not one to shy away from oil/margarine/sugar/junk).  I think my favorites are still the Chocolate Chip Cookies-Like They Should Be from good ol' VegWeb. (VC)
(with walnuts) the best cookies I've ever made. These were amazing and my entire non vegan family loved them! (wassernixe)
This is my go-to cookie recipe when feeding omnis.  They are SOOO yummy and gooey right out of the oven, but they firm up nicely when you let them cool. (kristinv)
These taste like I remember my mom's tasting, yummy and fattening. J and I really like them but they taste very "buttery".  Glad I cut the recipe in half because we feel fat just eating one of these delicious bad boys. (berryraw)
These were okay. Cakey...not very sweet. Just okay. I like the ones from VCIYVJ more. I subbed half of the margarine with PB, which made them kind of tasty. (dannibazaar)
I usually substitute 3/4 cup of canola oil for the margarine, and people have told me they are the best cookies they've ever had. I'll admit it--they're delicious. (andini)
Chocolate chip mint cookies
Amazing! Absolutely to die for. I like to add about 1 teaspoon of peppermint extract, a little bit more would still be yummy & not overpowering. (weelittlebuddy)
Awesome 5 Stars!!! (purpledancer)
I didn't make these sooner because I didn't realize these were double chocolate cookies. Pretty good! A bit fragile though, even after cooling. (fb)
Very good. I like making these without the mint though. Sometimes I sub some of the margarine with pb. That tastes really good. (dannibazaar)
Chocolate crinkles
They are very cute! I had one really warm..and it was pretty good, so I'm guessing that they will be much better when cooled. It seems that regular chocolate chip cookies are the only vegan baked goods that are really good right out of the oven (from my experience). But, I like these! I've also found that the times where she has said '3 cookie sheets'..I've only needed one..and I got like 23 cookies out of this recipe instead of 3 dozen, which is fine. I guess I just don't like tiny little cookies...then I would just eat more! Oh, and they only have 1/4 cup EB, so I didn't really think it was necessary to try and substitute. (AC)
so good. The powdered sugar coating makes them prettier but isn't necessary. (fb)
These were yummy. Maybe because I made teaspoon size balls, but I got more that 3 dozen out of the dough. I didn't care for these much straight out of the oven, but I loved them after I packed them up in reusable containers in the fridge for a few hours. Also, I found that the powder sugar amount was too much for me I had about half leftover. (wassernixe)
Gingerbread cookies
They were great, enjoyed and eaten up by my omnivorous friends who  commented on the great blend of spices in the cookies and the wonderful lemony/almond flavor in the icing. I did have to add more lemon juice to the icing to get it to just the right texture. I used the tip on the bottom of the page to test the icing. It worked and my icing hardened to a  sweet thin layer. Just right. (Saskia)
yay! (fb)
Mexican wedding cookies
Those cookies are awesome! They were a childhood favorite of mine, and this veganized recipe is exactly like the ones we used to make! I even replaced half the "butter" with unsweetened applesauce, and they still turned out perfectly. Very buttery, slightly sweet, and the perfect amount of almond-y goodness! (Jessacita)
Grand! You may need to add some liquid to make the balls, but they taste fabulous! I did a couple in cocoa+powdered sugar...just to see how they would be. We like the regular ones-just powdered sugar-the best. Pretty simple, and very good! (AC)
Yes, those are delicious! I made some at Christmas time, but replaced half the "butter" with applesauce. They were still super-rich, held together nicely & had great flavor! That's been a family favorite for as long as I can remember, and my mom & I make them every year (we call them "Russian Tea Cakes")... Last year was the first time I made them vegan, and my mom said they were the best ever! (Jessacita)
Oatmeal raisin cookies
Delicious. I did a half recipe, but used the full amount of cinnamon & nutmeg. I also used canola oil instead of EB, and lessened the amount by using a few Tbsp. of unsweetened applesauce. YUM! (Jessacita)
So so so so tasty. next time i'll add more spice though. (fb)
I followed Jesscitas suggestions and also instead of oat bran i used Bob's Red Mill 10 grain hot ceral mix.  it has oat bran & other grains and it gave them a good crunch.  Very yummy! (ppc)
subbed  Ener-G for the flax (was out of flax seeds) and omitted the oat bran (also out of these!).  I used dried cranberries and dark and white chocolate chips for the raisins.  They are so pretty (with red and white for Valentine's Day) and taste great. (mdv)
These turned out really well, I loved them. My dad thought they were a little too sweet since he prefers saltier oatmeal raisin cookies. (wassernixe)
If you like a straight-up, traditional oatmeal raisin cookie this is your recipe. These cookies, made with rolled oats and oat bran, are sweetened with brown sugar and lightly spiced with cinnamon and nutmeg. I like a slightly crunchy oatmeal cookie so I left them in the oven a little longer than the 12-15 minutes. Perfect crunchy golden brown outside and cookie bottoms. I also made half the recipe with chocolate chips(1/2 cup) and walnuts(1/4 cup) instead of raisins and they were delicious. I followed the recipe closely, using Earth Balance, no subs. The next time I bake these I would like to try JessaCita's suggestion halving the recipe with full nutmeg and cinnamon and applesauce substitutions. Without the modifications, though, this recipe does just fine on its own and is sure to please vegans and non-vegan cookie lovers out there. (saskia)
Just adding to the list of positive reviews.  I made the recipe exactly as written except for swapping out half AP flour with WWPF.   My husband and older two kids liked them. I thought they were just a little too sweet and might cut down on the extra 1/4 cup granulated sugar next time.  Also, I thought they could have used a bit more of the spices, just a teensy bit more.  BTW, this recipe makes a huge amount of cookies--it is almost a double batch of a regular recipe. (jkl)
Peanut butter cookies
Awesome. (Schmiggle)
The original recipe was a little too crumbly after mixing it up.. i added a little bit more soymilk - just enough to get it to hold together a bit more and i bunch of cinnamon - they were awesome!!  really chewy and the cinnamon really added alot to them.. even my friend who told me she usually doesnt even like pb cookies ate 3 of them cus she liked the cinnamony flavor so much.  the next time i made them i think i added a bit too much soymilk and they turned out a little more cakey.. not as dense and chewy - but still good.  i liked them more the first time i made them though. (ppc)
I made these last month and they were really good, perhaps the best Peanut Butter Cookies I have ever made. The dough is kind of dry and crumbly, so I just packed little balls together with my hands, and flatten the balls a little on the cookie tray with the bottom of my spatula. (Saskia)
Soooo good. I followed the recipe exactly except that I used half WW and half AP flour. I wouldn't change a thing. Perfect texture. This was my second attempt at making pb cookies in my 3 yrs of being vegan and the first time they came out too oily, so I'm really excited these came out so well. I'm in peanutty heaven. (iluvtomatoes)
Very tasty! I might have liked the dough more than the cookies...but they are still very good. The dough was a bit crumbly, but that was fine. I'm sure these are MEGA fattening..so they're not something I will make very often at all, but still nice to have. I didn't really have any issues. I added chocolate chips to the top of most of them....but that seemed to take away from the cookie (for once). I used whole wheat pastry flour. (AC)
These were so so, but I messed up the amount of flour so it was hard to get them to do what I wanted them to do. They were much yummier the second day and they got eaten up my family then. (wassernixe)
Very good. I was worried these would be dry and crumbly (I've had pb cookies do that before), but they were just soft enough and had a rich but not overpowering flavor. (fb)
They turned out great. I added a little soymilk to make the dough wetter since it seemed too dry. In the end they were moist and not dry or crumbly. (bellybellygood)
These are the best peanut butter cookies I've ever made.  They turned out so buttery tasting (as they should, with 1/2 a cup of EB!).  I read the recipe wrong and added 1/2 cup of milk.  As soon as I realized the mistake, I tried to scoop some out, but it had already mixed with the brown sugar a bit, so there was still more than the 3tbsp the recipe called for.  I added a little more flour to counter that, until the dough was the right consistency.   They were still too soft after 12 minutes in the oven, but at 15 minutes, they were perfect.  I took them when I visited some friends and they loved them as well. (lotus)
Pine nut anise cookies
They taste good.  They turn out hard, like a tea cookie.  The recipe says to space them three inches apart. That's wrong, you can pack them on a cookie sheet.  They don't spread at all. (hh)
I love those!  I've been making them from the Millenium Cookbook for years. (mdv)
Sugar cookies
yay! (fb)
I used whole wheat pastry flour, smart balance light, and a cornstarch egg and they turned out perfect when i baked them for around 10 minutes.  Also, to make things easier on myself i rolled the dough out directly onto the parchment paper, cut out my shapes and then pulled away the excess.  that way they didnt get mangled during a transfer.  the spread only a little bit so you can cut them pretty close together. (ppc)
The dough was more crumbly, not smooth, when I blended it. After it chilled in the refrigerator, I rolled it out on a lightly floured surface. I had to pack the dough together well with my hands, and even then,  it rolled out with cracks in it that I had to press out wiith my fingers. It did taste good though. (Saskia)
It was just too damn dry. Still, I cut out cookies and put then in the oven. They taste good, but not great. Kind of hard when you bite it into them. I prefer a sugar cookie, crispy on the outside, and soft when you bite into it. I hate to give a negative review for a book I love so much, but I won't be making these again. (Saskia)
Yes, this recipe was a disaster for me! It was really dry & crumbly... I'm not sure why this happened, and I don't think I did anything wrong! I followed the recipe exactly, and it was a mess... The dough just kept flaking & crumbling everywhere, and I couldn't get it to roll out no matter how hard I tried. I tried adding more liquid to salvage it, but had to throw it away. Blech! (Jessacita)
I've tried this recipe twice, and both times wound up with a bazillion crumbles and no cohesive dough. I follow the directions to the T, but I'm giving up on it. Boo. (nmpixie)
Brownies and bars
Chocolate brownies
Just okay, but my parents are IN LOVE with them! I followed the recipe exactly, except I added a bit of mint extract to the batter. My parents give them a 10/10, but I'd say maybe 6. I do like that they're fairly low-fat (no oil or Earth Balance or anything; just applesauce!), but they almost seemed not sweet enough... But there was 1.5 c. sugar in them! I'm not sure how I would change them for next time, but I definitely like the fudgy consistency! Maybe I'm just too harsh of a critic with my own food? EDIT (on 12/21):  I would like to amend my rating of the brownies as a 6. I made them again & they're delicious, and the last batch was really good after sitting overnight & cooling down a little. I think what I didn't like most from that first batch was the mint extract I added; it was just this cheap mint crap--not quality peppermint--so it tasted kind of like toothpaste. These really are delicious! I'd give them an 8.5! (Jessacita)
:/ Once I started mixing the wet and dry together, I realized there was no oil in the recipe. I'm not a huge fan of the fat free kind of texture/taste (bouncy and not very chocolatey, despite the amount of chocolate in it), so I wasn't very impressed. And I went and used my black cocoa on them too...(fb)
I was not at all impressed by the brownies, either. I have since found an AMAZING vegan brownie recipe, and it puts these to absolute shame! I think this is the only recipe I have been disappointed in. (Jessacita)
Very fudgy. Most other brownie recipes I've tried end up too cakey and totally fall apart so these was good. I did find them too sweet though so next time I will probably cut back on the sugar a bit. Otherwise, these were very easy to make and the texture is wonderful. Oh, and did I mention they are LOADED with chocolate. Yummmmm (iluvetomatoes)
Thought they were delicious!  instead of using a cup of chocolate chips i used a half cup of chopped up dark chocolate bar and a half cup of ghiridelli ground chocolate (w/ cocoa).  i only baked them for 35 minutes instead of the recommended 40 so i could end up with fudgier brownies.  they were great still a little warm from the oven but i think they are even better today - super fudgy.  they are pretty thick in a 8x8 pan, so if i ever wanted to put a topping on them (mint or cappuccino with a ganache) i think they'd be perfect in a 9x13 with a lowered cooking time.  and i would never have guessed they had no oil (and either would the other people that i gave them to). (ppc)
They are amazing! When I first tasted one (still warm from the oven)..I was thinking...'meh'..it tasted too apple saucy, and just..ok. I left one for my husband while I went to class, and he said they are the BEST brownies he has EVER had..and this says a lot b/c brownies are his favorite..and he's had lots of 'em! Oh, he just said "those words don't do my pleasure justice." I had one cooled..and they are fabulous! I followed the recipe except for using whole wheat pastry flour instead of AP. (AC)
I really like these brownies warmed just a tad. It makes the chocolate chips all nice and melty. I nuke them for about 10 seconds or so.And yeah, these brownies rock! I love how super fudgy they are. My omni coworkers devoured them too. I definitely have to make these again soon since my mouth is offically watering just from thinking about them. (iluvtomatoes)
They are wonderful.  I really love the fudgy-ness. (KMK)
I thought they were horrible. They were not fudgie,instead I thought they were gummy. yuk, yuk ,yuk. (pattys53)
They are 100% flavorless when you take them out at first.  But they have awesome fudgy texture, and when they cool, they are much better.  I am not sure if I like them better than the plain "Brownies" recipe here on VW though.  They both have their merits.  I do think the JOVB brownies are missing a certain.....je ne sais quoi.  An extract or more sweetener or something.  I might fiddle with them. (KMK)
Another vote of praise for the brownies here!  they are definitely better after the cooling down period though.  also, they bake up pretty thick in an 8x8 pan, so the last time i made them i baked them for 20 minutes in a 9x13 and then put a layer of mint frosting on top and a chocolate ganachey layer on top of that.. they were the perfect thickness. (ppc)
This recipe produced thick, sweet, sinfully rich fudgey brownies. Not too goopy. Not to cakey either. I will be making these again. (Saskia)
I'm disappointed.  I don't know why I thought that fat free brownies would be a good idea.  They have that fat free stickiness like Entenmann's brownies.  And they're kinda spongy.  And they're too thick when baked in the recommended pan.  Edible, but hardly worth the calories. (veggydog)
I was really hoping that I would like these, but I was really disappointed. The edges of mine were so tough it made them practically uneatable. Plus they were gummy and just kind of gross...even after letting them cool down a little. Blah. (dannibazaar)
These didn't do it for me. I still haven't found a vegan brownie recipe I've liked. I thought this one might have done it, but I'm still looking. (andini)
Date bars
I think the ratio of date filling to oat bar was way off. Maybe doubling the date portion would help, because as written, there is very little date in these date bars. I didn't follow the recipe exactly because I used 1/2 cup vegan butter and 1/2 cup coconut cream instead of 3/4 cup vegan butter and 1/4 cup oil. I don't think that was the problem with these bars though. I'd just recommend doubling the dates and using a big pan so they aren't so thick. Otherwise they're okay. (algae)
Lemon bars
Holy sugar...these are tasty! (laurenlovesgoodies)
Ridiculously good!!  Soooooooo much better than the Time Warp ones i made off of this site.  They actually have a thick gooey layer of filling you can sink your teeth into, nothing skimpy!  I used the juice of 2 lemons but it only ended up being a little more than 1/2 cup (youre supposed to have 3/4) and i just added water to make up the difference ( i remember the time warp ones being overly tart so i didnt feel the need to do the full 3/4 as juice).  But WOW!  they are so lemony and perfectly sweet,  and the crust is great.  I was deciding between these ones and the vcon ones but all you need for these are a 1/2 cup of silken tofu while vcon asks for agar, arrowroot powder & tumeric... none of which i have in my cupboards.  So glad I picked these though - soooo delicious!! (ppc)
They firmed up pretty well, but I only got 9 (SMALL) squares, not 16!.  To get 16, they must be .016653 cm square. (mdvegan)
These are awesome - easily my favorite recipe in the book. I have a lemon tree, so I'm always looking for good (and easy) lemon recipes. I try to make them a little tarter each time, and they alway come out great. When I'm feeling lazy I just use a pre-made pie crust - not quite as good, but a quick and easy lemon pie. (vegandeath)
these turned out deliciously creamy and lemony. I used the whole block of tofu though, because I knew I'd never use the other half otherwise.  I added extra flour and cornstarch to offset that, and I had to bake it for longer. (wassernixe)
SPRAY THE PAN WITH NONSTICK SPRAY!! I totally spaced on this and didn't, even though the recipe said to, and it permaglued to my pyrex. Still tasty, you kind of just have to take a fork to the tray. Also, after 20 minutes it was still completely liquid in the middle but was solid at the 30 minute mark. (rabidchild)
Peanut butter chocolate bars
Eh...probably wont make them again anytime soon. I think its the crushed rice cereal that make 'em icky for me.  Just chocolate with pb = heaven (nothing else needed). (laurenlovesgoodies)
O.K., my family LOVES these! I decided to make them into little bite-sized "cookies" though insead and subbed 1/4 c regular pb for Peanut Butter Comanies chocolate pb. I spread the chocolate ganache on half of them and left the other half plain. They kind of remind me of peanut butter fudge. Next year, I think I may shape them into Easter eggs and then dip them all in chocolate!  My hubby just kept stuffing them in his mouth and mumbling, "Mmm, and a garbled "Oh yeah!" lol! These are a keeper for us! (abrimmer)
Pineapple walnut bars

Raspberry oatmeal bars
outstanding. Actually they were too good. I got a bellyache and bad dreams after eating too many of them before I went to sleep last night. (Saskia)
If you just got the cookbook, and are not sure what to try, I'd say to bake the raspberry oatmeal bars. They're so easy to make and are one of my favorite recipes in the book so far. Also, greatly enjoyed by those I mailed them to for Christmas who have repeatedly told me they loved them and want the recipe. (Saskia)
I made these tonight & they were delicious! Cheesy Though I did make some changes:-Cut the sugar down to 1/3 c., -Subbed half the butter for applesauce, -Added cinnamon, ginger, allspice & nutmeg to the oatmeal dough part, -Used half white & half whole wheat flour, -Mixed a little raspberry jam (I didn't have much) with some cinnamon plum tea jam that I have for the preserves part, and YUM! (Jessacita)
Did anybody else have trouble getting the margarine to mix in?  She tells you to do it with your hands, which was just a disaster.  I kept thinking, wouldn't this be easier with oil?  She seems to use margarine (or "non-dairy butter" as she insists on calling it) instead of oil in most things.  I might have to experiment. Anyway, they turned out just fine.  Like y'all said, I'd go ahead and make them as directed for a party or something, but I think I'd use whole wheat flour and less sugar to make snacks for myself. (veggydog)
Used cherry preserves instead.. so I guess I actually made Cherry Oatmeal Bars.  They couldn't have been easier, and they were really good. (ppc)
I lost track of how many times I've made them for myself, family and friends, who request more. I just had one right now. They are so easy to make and soooo good. (Saskia)
So easy & so very good. (purpledancer)
Mine were blackberry. They are the most toddler friendly dessert ever. It took me about 10 min. from start to finish, and she helped with all the steps. Easy, quick, and no weird ingredients, I definitely recommend them. (nmpixie)
Made mine with strawberry preserves.  They were really good, but messy to eat (crumbly).  My co-workers loved them.  I made a double batch.  Every time I went to bite into one, though, I kept expecting to find a nutty flavor (yes, I was aware that I didn't actually put  any nuts in). Next time I might grind up some nuts to add in place of some of the oats to cut down on my confusion. (VC)
Pretty good, but not as good as the blueberry oatbars at starbucks. cheaper, though!(fb)
Do not make the raspberry oatmeal bars and think you're cool, and replace the earth balance with peanut butter. IT. DOES. NOT. WORK. (nmpixie)
Definitely use Earth Balance. You can sub 2 or 3 tablespoons with applesauce if you like but they could get goopy and lose thier firm crust if you replace all EB with applesauce. Also, zapping the raspberry preserves in a bowl in the microwave for 5-10 seconds makes it easier to spread. (Saskia)

0 likes

Fruit desserts
Apple cobbler
delicious!  i used sweet red apples instead of tart apples so i reduced the sugar in the apple mixture down to 1/4 but i don't think it even needed that much.  I also didnt peel the apples & i sliced them in the food processor which made things go alot faster, they ended up alot thinner than if i would have sliced them by hand but i really liked how it turned out.  i followed the dough recipe exactly aside from that i forgot to brush the top of the dough with soymilk or eb before baking, although i did remember to sprinkle the top with sugar.  the end result was so good i dont think the extra soymilk or eb is necessary.  i was thinking of topping it with the peanut butter caramel sauce from vcon but ran out of time, it definitely didnt need it but im sure it would be great. (ppc)
Apple crumble

Applesauce

Baked apples

Bananas in sweet coconut milk
I didn't read ALL of the text in which it states multiple times, "rich" "very rich" "a little goes a long way." So..I missed this...and made the whole recipe (13.5 oz can coconut milk), plus I added cocoa powder to it! AND shredded coconut to the top! We liked it at first...but ate a whole bowl...and now feeling a little sick! I also had to waste some of the coconut milk mixture (just a little). It tasted pretty good, for a simple, fast, sweet...dessert, but you have been warned! I think like a couple spoons full would be enough....(AC)
Very easy, but too rich for me. I'm trying to find a good recipe to use up bananas since I always seem to have 2 or 3 left from each bunch. (vegandeath)
Banana crumble
Made it twice and I love it.  Be sure the bananas are really ripe.  I like it even better cold the next day but I always like pie type desserts cold rather than warm.  I put extra cinnamon and nutmeg on it just because I like it. (shiraz)
Insanely sweet.  Wow.  It's pretty good, but next time I'd probably half the amount of sugar. (kb)
Yum! Very simple and fast. I only had 2 bananas to use..so I basically halved the recipe (quartered the sugar), and it's very yummy. I forgot to add the nutmeg (and cinnamon) to the top...until just a second ago...so I had a bite without..and some with. I don't know which I like better, but it's good. Great, fast dessert. (AC)
Um...no. This was kind of gross. (dannibazaar)
Bananas foster
Very easy, but too rich for me. I'm trying to find a good recipe to use up bananas since I always seem to have 2 or 3 left from each bunch. I made it without the alcohol (subbing in water). If I make it again I will use more spice, including cardamom, and less sugar. (vegandeath)
Blueberry cobbler
Was fantastic!!! I tried very hard to stick to the recipe exactly too.  I only subbed lemon juice for the lemon zest.  And it came out beautifully! (Cali)
I made it as an apricot cobbler, and it turned out fabulously! We had these tasteless, mushy, weird apricots..so I was skeptical...but it is so yummy. I followed the biscuit dough recipe exactly (with WW pastry flour and FC), but I don't know how many cups of apricots I had (it was like 5 small apricots, sliced), so I only used about 1/3 cup sugar, a sprinkle of WW pastry flour, and a squeeze of lime juice. (AC)
Deelish. I used frozen blueberries. I think it's better using the higher volume (5c) or even more of fruit, because I wound up with a little less than half fruit and more biscuit dough. Better served warm then cold, and is probably easy to adapt to other fruits and flavors. (fb)
Made this with blackberries instead and used the full amount of berries called for.  Really good but my biscuit crust turned out a bit harder than I would have liked.  Next time I might cut in the butter instead of melting it.  The lemon zest adds something special to the berry mixture.  This has been nearly devoured all by J already and he did not want to share!  He's a cobbler-loving fool and this one is a winner to him - tough crust and all. (berryraw)
I made the biscuit topping, but not the berries.  We wanted peach cobbler, so for the filling I used the peach pie recipe from this book.  I cut in cold butter instead of melted and it turned out beautifully.  It didn't take the full suggested time to brown, I only needed to bake it for about 35 minutes.  I don't absolutely love cobbler, but I thought this topping was really good! (lotus)
Great stuff.  Doubled the blueberry part and topped with cinnamon-sugar and a soymilk glaze. sidenote: I find that every dessert with a crust (pies, lemon bars, etc.) that I make from this book needs the filling doubled.  (mdv)
Chocolate dipped fruit

Fall fruit crisp
Perfectly delicious. (Jessacita)
Fruit compote

Mango with sticky rice

Peach melba

Poached pears

Sauteed bananas

Stuffed dates

Pastries
Apple strudel
Instead of almonds, I used pecans, and instead of phyllo, I used puff pastry. Holy smokes was this awesome!  The juicy, cinnamony, apple goodness and flaky pastry dough had my bf and I making yummy sounds with each bite. I am so looking forward to having another one for dessert tonight. And probably breakfast tomorrow.  (iluvtomatoes)
Baklava
I was pretty proud that I got all the correct ingredients for this one. It baked well, was crunchy and syrupy, but I don't recall "real" baklava well enough to know if it's just the same. My boyfriend thought it tasted like a waffle soaked in syrup (?), but I thought it was pretty good, but INSANELY rich. I think if I make this again I'll make, at maximum, a quarter of the recipe. You could probably cut down on the proportion of syrup/sauce stuff if you want less sugar without sacrificing texture. (fb)
I made this following Colleen's Mediterranean-themed cooking class in Oakland, CA (class schedule at www.compassionatecooks.com), and it came out fabulous. Easy recipe too, just make sure you thaw out the Phyllo dough the night before. I used the suggestion noted in the book to add cloves, allspice, nutmeg and ginger. My omni friends-- I'm talking hard-to-please, hardcore meat and dairy eaters-- devoured it, even called my baklava "legend." This Joy of Vegan Baking baklava freezes well too. It tastes great chilled straight from the freezer on a hot summer day, or reheated with a scoop of Trader Joe's SoyCreamy vanilla ice cream. (Saskia)
Blueberry cream cheese blintzes
My crepe stuck to the (non-non-stick) pan really terribly, so i just ate the filling. the filling was a 'yay!' (fb)
Chocolate cherry strudel
It was really good, but i think it's best eaten the day of to retain the crispiness of the fillo.  i subbed out the graham cracker crumbs for smashed up quaker oatmeal square cereal and pecans for the almonds- i liked it and it turned out really really pretty.  just roll it up like a burrito! (ppc)
Crepes Suzette

Dessert crepes

Rugelach
Made it for my baking class final presentation. Non-vegans enjoyed it and I thought it was mighty tasty too. It seems like a fancy recipe at first glance but is actually pretty easy to prepare. The book states that this recipe yields 3 dozen cookies, but when you actually follow the instructions, you yield 4 dozen cookies. (animal_g)
The batter was a pain in the ass, the finished product was delicious and addictive. I had to keep putting the dough in the fridge in order to handle it without totally messing up the cookies, and my kitchen was actually pretty cold. Maybe it doesn't need so much sour cream? Anyway, the cookies aren't that labor intensive aside from that consistency issue. They came out crispy, and though the jam + cinnamon + nuts seems a little weird, it's not. (fb)
Yeast bread
Chocolate babka

Cinnamon rolls
They had a delicious flavor, but I am almost positive that I overmixed the dough. I used the dough hook attachment on my Kitchenaid for the first time so I was experimenting with different speeds, mixing time, etc., and the buns turned out pretty heavy... I would recommend giving them a shot, even though I can't say mine were perfect. I really think it was my fault. One tip I would give is to pack the buns into a casserole dish instead of baking them on a cookie sheet. This way the gooey filling stays inside instead of oozing all over. Yum! (Jessacita)
These were very bready and swirled out, oozing most of the filling while baking (maybe i should have used a smaller pan...). Eh. (fb)
these were pretty good. I used bread flour so I found that my dough wasn't sweet enough for my taste. Also a whole bunch of the filling leaked out during baking and hardened onto my cookie sheet, so my rolls were not as sweet inside as I would've liked either. (wassernixe)
I had good success with these. I think they just need a couple improvements, but mine turned out very well. I think she makes the directions way too complicated, so I simplified those by only using the dough hook, and a few other logical things. The roll part of this is excellent. My dough came out fluffy and light, rose really well, and looks better than her picture, if I do say so myself. Perfect cinnamon roll dough. I think the filling needs to be bulked up with something. I did the nuts, no raisins, but it needs more of..something. More cinnamon and something else. There just wasn't enough filling. I also ended up with about 13 large rolls, so I did not have enough icing. I would play around with this again, because I really like the dough. I think the picture for this recipe is funny, because there's no way the pictured icing is the actual recipe. It looks like she's spreading on a thick cream cheese frosting, or something. (AC)
Focaccia
Oh, so good. (laurenlovesgoodies)
INCREDIBLE! (Jessacita)
It wasn't spectacular..or different from any other rosemary focaccia I've made...but it was good! I don't think it's necessary to let it rise for 2-2.5 hours for one time (maybe it would be better?), but I just did 1 hour and then 1 hour later. I also didn't knead for 10 whole minutes....just until it all came together and was smooth. I used whole wheat pastry flour..and I think some regular whole wheat flour (I made two batches/focaccias). I even used safflower oil instead of olive oil..and sprinkled a bit of thyme on top with s and p. (AC)
Probably the best bread I've ever had. It gets a little soggy (or maybe I should say much less crisp on top) the second day, but hot out of the oven, it's divine! (Jessacita)
very simple & delicious, i added lots of herbs de provence to the dough in addition to the dried rosemary & topped it with halved grape tomatoes.  it was great. (ppc)
Melonpan
Surprisingly good! especially the cookie topping doesn't last too long either. (fb)
I think my yeast was bad because they came out really dense and I expected them to be fluffy.  The cookie layer makes them pretty tasty though. (algae)
Naan
Pretty good. I subbed half whole what flour, and it worked out fine. However, this isn't quite like naan - maybe if I had used a pizza stone, but I don't think so. Good bread, but not quite the real deal. More like a thick, chewy chapati. soft pretzels Excellent! Delicious straight out of the oven. Starts to get dry/stale later on in the day, but they're tasty enough that that won't be an issue. (fb)
it was well-received by my omni husband. (Sweetgeorgiapeach)
Soft pretzels
They were amazing!!! I did use bread flour instead of all-purpose and added about 1/4 c. extra liquid (water) to compensate for the difference in flour, but these were tasty.  I made some sesame and some cinnamon-sugar and even a few pretzel buns (for a seitan sandwich!) I did have trouble rolling out the dough into a pretzel shape, but I'm not sure if that was the dough's fault or mine.  Most of my pretzels are shaped like magnetic car ribbons. (mdvegan)
I made these for my package exchange buddies, and came out with two pans of pretzels. The pretzels were a bit time consuming...but taste just like soft pretzels should. They were really great. (AC)
I made the pretzels last week and wrapped them around some tofu pups. it was fantastic. cammers and DR licked the pan clean! a recipe covered 8 dogs (one package) and made about 4 mini pretzels from leftover dough. (bp)
really good, but go stale fast! Otherwise they're exactly of what I'd expect of a fresh pretzel. (fb)
These turned out really yummy. I would've like them chewier, since my old non-vegan recipe used to call for simmering the formed dough in water like you do bagels before baking. I think adding that little step would take these to an amazing level of yumminess. (wassernixe)
Whole wheat bread

0 likes

Puddings and mousses
Baked pumpkin pudding
I had to sub regular cane sugar (evaporated, not refined white) for the brown sugar. It wound up too sweet for my taste - I'm not sure if I should have measured the sugar differently since I wasn't using brown. The pumpkin/spice balance was fine though. I feel like baking this doesn't add anything to it that stovetop wouldn't do... I'd rather make it stovetop. (fb)
Bread pudding
this one was AWESOME.  My dad ate almost the whole thing.  It was really easy to make, too--just white bread, a banana, soy milk, sugar, spices.  It was really, really good. (KMK)
Butterscotch pudding
Seriously amazing. Wow! Very easy, too. I was kind of nervous that it wouldn't be very butterscotch-like (and I've never made any pudding from absolute scratch--just the Cook & Serve Jell-O junk), but it tastes exactly like the stuff I remember! Cheesy I am eating it warm right now with a couple semisweet chocolate chips mixed in, and the only thing I changed was to add a tiny splash of rum extract during the cooking process. (Jessacita)
Good! I've never liked butterscotch before..but I liked this pudding. There was a lot of whisking, and some waiting..but it was pretty simple. I didn't cover the top with wrap (which I now highly recommend), so I had quite a skin..but the taste was great. (AC)
Amazing (fb)
My dad said it was the best dessert he's ever had. He tends to exaggerate, but it was really, really tasty. (andini)
Chocolate bread pudding

Chocolate mousse
More amazing (fb)
Chocolate pudding
Amazing. (fb)
Coconut pudding

Rice pudding
Flavored nicely with cinnamon and vanilla. I added more soymilk because I like the rice grains to float around in my milk. I enjoyed the pudding before bedtime and it warmed my tummy. Next time I think I will add a little rum. (Saskia)
Candy
Caramelized pecans

Caramel popcorn
Very easy and delicious. Extremely sweet so I probably won't make it often, but it was tasty. (vegandeath)
Chocolate almond brittle
Couldn't find vegan graham crackers so I used chocolate teddy grahams and I liked it but I think the flavor would have been better with regular graham crackers.  The HFS was out of those amaranth grahams. (shiraz)
This was actually the first thing I made from the book--that delcious-looking picture in the book was calling me!  The Brittle is absolutely addictive and super tasty, but I probably won't make it again soon as this recipe is soooo fatty and sweet.  With 1/2 cup margarine and 1/2 cup chocolate, it can't help but be fatty, sweet crack!  The Brittle is very easy to make with just 4 ingredients--graham crackers (I used cinnamon), margarine, chocolate chips, and almonds.  If you're looking for an easy sweet treat and can come to terms with the fact that this recipe is basically just fat and sugar, this is the recipe for you. (willwolf)
It tasted pretty good...but I did not like how much "butter" was used.  It made the chocolate really melty to the touch.  You have to eat this stuff straight out of the freezer if you don't want your hands covered in greasy, chocolate smudges. (kristinv)
Chocolate coconut macaroons
While they were easy to make, the end product was too sweet for me. Also, more oat-y than coconut-ty in taste, which I don't mind but the recipe should be renamed to reflect that. (Saskia)
Really easy, really yummy.  If I make them again I think I'm going to try melting chocolate chips instead of using coco powder.  They just have a slight powdery taste. However, I am so glad I decided to halve the recipe.  It said it made 2 dozen and I figured since I was going to be the only one eating them, I would make one dozen.  It still came out just shy of 2 dozen!  I guess you are supposed to make them really, really large? (biodancer)
Chocolate fudge
It was very good but I screwed up and put in the nuts before the sugar and it was really stiff to work with at that point. (shiraz)
Chocolate popcorn

Dried fruit and coconut candies
These are easy and quick to make.  You essentially put apricots, dates, raisins, walnuts, and coconut in a food processor and whirl it until it's goopy.  I processed it in two batches and my medium-grade food processor got pretty warm.  Instead of making balls, I flattened them into discs, coated them with coconut, and put them in my food dehydrator for 14 hours at 105 degrees F to make chewy cookies.  They probably could have gone for a bit longer, but are good the way they are. (hh)
Panforte

Sorbets, shakes, and smoothies
Berry smoothie

Chocolate banana shake
Simple and sweet recipe. This shake has a rich taste, but is surprisingly nutritious. (Saskia)
Date and almond butter smoothie
Perfectly delicious. (Jessacita)
Raspberry sorbet
I have a batch of blackberry sorbet  (I couldn't find frozen raspberries) in the freezer.  I won't be able to try it until tomorrow but I'm so looking forward to it and I'll report back -delicious! (biodancer)
Strawberry sorbet

Tropical smoothie

Vanilla shake

Crusts
Brownie crust

Cookie crust

Fat-free crust

Flaky pie crust
This was ok.  I think I would use pastry flour next time and see how it turns out. (MDV)
I used this crust for my peach pie.  It was good, but nothing spectacular.  I didn't have shortening, so used earth balance for the full amount.  It would probably be flakier with shortening.  I didn't use the extra tbsp of ice water because the dough was wet enough without it. (lotus)
I had so much difficulty with this recipe.  I followed the directions exactly (including putting everything, even the flour, in the freezer for a half hour before starting), and it just turned out awful.  The dough seemed to be perfect when I patted it into two discs, but when I took them out of the fridge to roll them out, it all went downhill.  First, the discs were too hard to roll out, so I let them come to room temp for a short while.  Then they were too sticky, and no matter how much flour I sprinkled on my rolling pin, the rolling surface, and the dough itself, it stuck like mad & fell apart every time I tried to move it.  Just totally disastrous.  I think maybe there's too much fat in the recipe?  Of the two crusts this recipe should have yielded, I ended up only being able to salvage just barely enough to make a lattice crust for the top of my apple pie.  I will never try this recipe again!  The one from Veganomicon is much better. (Sorry for the crazy long review, but I almost had a nervous breakdown on Thanksgiving yesterday trying to work with this recipe & I had to vent.  Argh.) (jessacita)
Graham cracker crust

No-bake pecan crust

Pecan crust

Shortbread crust
Very easy, very good. I used this for the lemon bars. (vegandeath)
Agreed. Easy and tasty. I had to add a sprinkle of water to get it to the right consistency, but it baked perfectly. I used it underneath some very runny coconut bar things, and it was perfect. Didn't stick at all. (AC)
Beverages
Almond or cashew milk

Chai tea

Chocolate milk

Ginger tea

Holiday nog

Hot chocolate

Hot cocoa
Awesome (here, I subbed some water for some of the soymilk, because I don't like my cocoa super-thick). (Jessacita)
Super easy and rich. (bellybellygood)
Delicious! Mine turned out quite rich and somewhat nutty tasting, since I was trying to use up the last of the sunflower seed milk. I imagine the flavor and richness greatly depends on what milk you use. I will probably use soy or hemp milk next time. No need to buy hot cocoa mix ever again! This was a much cheaper and tastier option. (kristinv)
Mexican horchata

Mexican hot chocolate I

Mexican hot chocolate II

Mulled cider

Wassail

Frostings
Buttercream frosting
Was okay.  A little thin, but it set up nicely after refrigeration. (mdvegan)
Good basic frosting recipe! I like to use it on the chocolate cake. (kristinv)
Chocolate frosting
The frosting is super sweet (duh, it's frosting) and the sweetness I think drowns out the flavor of the cupcakes. And I even halved the frosting recipe and it was still more than enough. (iluvtomatoes)
Chocolate peanut butter frosting
Made it to frost some pb cookies.   Again, WOW - so good & simple to throw together.  It would be amazing on cupcakes... or just on a spoon.  So far this cookbook has not let me down! (ppc)
Cream cheese frosting
Pretty good, but the cream cheese filling for the chocolate cream cheese cupcakes is so much better that it overshadows. this one is lighter and a lot sweeter; the other is richer and much more cream cheese. (fb)
Royal icing
They were great, enjoyed and eaten up by my omnivorous friends who  commented on the great blend of spices in the cookies and the wonderful lemony/almond flavor in the icing. I did have to add more lemon juice to the icing to get it to just the right texture. I used the tip on the bottom of the page to test the icing. It worked and my icing hardened to a  sweet thin layer. Just right. (Saskia)
yay! (fb)
Sauces
Chocolate sauce

Chocolate fudge sauce

Lemon sauce
Fabulous. Patrick thought it was a little strong (and I used 1 larger lemon instead of 2), but I thought it was perfect. (AC)
The Lemon Sauce really does add to the lemon flavor of the cake. (Jessacita)
Pomegranate sauce

Raspberry sauce

Fillings
Tofu whipped topping
Easy to make and good flavor, but I was hoping for a thicker topping, closer to whipped cream. So far I haven't been able to find a recipe that comes close. (vegandeath)
Doesn't taste at all like whipped cream I've had before, but it's really good. I've been sneaking spoons of it all afternoon. (andini)
Cashew cream
This was so good that I can't even remember what I made to put the cashew cream on.  It gets thicker if you put it in the fridge and you can eat it like pudding.  It could be a dessert by itself.  Delicious. (biodancer)
Pastry cream
My ovens not working and i wanted to make something no-bake for my roommates bday so i invented a layered bar thing.  oreo oatmeal crust, pastry cream middle and pb caramel top with a chocolate drizzle on top.  i gotta say, it came out really well!  anyway, the pastry cream is something you wouldnt eat on it's own.  it has a very thick goo texture, like a thicker version of lemon bar filling and the flavor is very subtle.  when i first tried it as i was making it i was a little unsure, but after using it in the bar i really like it, it balances out the richness of the other 2 layers.  it actually reminds me alot of a cake my family used to get about 15 yrs ago.. it was yellow cake with a "cannoli" filling with mini chocolate chips  layered in between.  i loooooooved that cake & now i wanna try to recreate it with this. (although i wouldnt use it to actually fill a cannoli, its way too thick & gooey)  In parenthesis after the recipe title it does say 'Custard' and it is definitely more on the custard end of the spectrum.  If you used the lemon extract variation it would be delicious as a filling for a donut...(ppc)
Spread and syrup
Brown sugar syrup
I halved it, and it turned out pretty well! I think it's definitely a good sub. for maple syrup. I  did not have to simmer for 10-15 minutes, and it thickened up pretty quickly (pretty syrupy). I had to add a bit more soy milk when I was ready b/c it set a bit too long. Good, though! (AC)
The first time i made this i let it cook too long.  The recipe says 10-15 minutes and i ended up with it turning pretty hard especially after it cooled a bit.  i had to add more oil and heat it up again just to get it somewhat liquid.  eventually it pretty much turned into brown sugar candy. The last time i made this i only used about 2 tbsp of eb and after it started getting a bit thick i added a 1/4 cup of pumpkin puree.  It's A-MA-ZING.  The pumpkin keeps it from seizing up and its thick and smooth (not so syrupy - more of just a topping or spread).  I also added some cinnamon & pumpkin pie spice to it and it's so delicious.  It was great over the healthy tasting Waffles II recipe along with some pecans i toasted & sprinkled on top. (ppc)
Chocolate almond spread

0 likes

Baklava -
I was pretty proud that I got all the correct ingredients for this one. It baked well, was crunchy and syrupy, but I don't recall "real" baklava well enough to know if it's just the same. My boyfriend thought it tasted like a waffle soaked in syrup (?), but I thought it was pretty good, but INSANELY rich. I think if I make this again I'll make, at maximum, a quarter of the recipe. You could probably cut down on the proportion of syrup/sauce stuff if you want less sugar without sacrificing texture.

0 likes

i made the pretzels last week and wrapped them around some tofu pups. it was fantastic. cammers and DR licked the pan clean! a recipe covered 8 dogs (one package) and made about 4 mini pretzels from leftover dough.

0 likes

Baklava -
I was pretty proud that I got all the correct ingredients for this one. It baked well, was crunchy and syrupy, but I don't recall "real" baklava well enough to know if it's just the same. My boyfriend thought it tasted like a waffle soaked in syrup (?), but I thought it was pretty good, but INSANELY rich. I think if I make this again I'll make, at maximum, a quarter of the recipe. You could probably cut down on the proportion of syrup/sauce stuff if you want less sugar without sacrificing texture.

Hmmm ... I made the JOVB baklava, following Colleen's Mediterranean-themed cooking class in Oakland, CA (class schedule at www.compassionatecooks.com), and it came out fabulous. Easy recipe too, just make sure you thaw out the Phyllo dough the night before. I used the suggestion noted in the book to add cloves, allspice, nutmeg and ginger. 

My omni friends-- I'm talking hard-to-please, hardcore meat and dairy eaters-- devoured it, even called my baklava "legend." This Joy of Vegan Baking baklava freezes well too. It tastes great chilled straight from the freezer on a hot summer day, or reheated with a scoop of Trader Joe's SoyCreamy vanilla ice cream.

0 likes

Chocolate brownies: This recipe produced thick, sweet, sinfully rich fudgey brownies. Not too goopy. Not to cakey either. I will be making these again.

0 likes

the strawberry cupcakes were delicious! idk what the other reviewers are talking about. i only had frozen strawberries on hand, so i thawed 'em out, threw them in my blender, and yadda yadda followed the recipe exactly. they're moist, light, and everyone in the house loves them. i didn't feel like breaking out VCTOW so i follow the buttercream recipe in the book, only i did half shortening/half vegan butter. didn't overpower the strawberries at all.

yummy yummy!

0 likes

Chocolate brownies: This recipe produced thick, sweet, sinfully rich fudgey brownies. Not too goopy. Not to cakey either. I will be making these again.

It's been sitting on the shelf, but these brownies sound so good I gotta make them soon.....  :D

0 likes

Ginger muffins
I thought that these would be overpoweringly gingery... but they weren't. 1/4 C of fresh ginger winds up not being that much. Still, they were moist and sweet. I daresay a ginger-hater would still like them, that's how mild they are.
Cranberry nut bread
Did not work out for me. It seemed like the batter was way too dry, and it came out super dense. Also, the recipe makes a ton of batter but claims to only make one loaf (?). The taste was fine though. I baked it in a paper ring pan, though, so maybe that affected the texture and rising.
Pancakes
I usually use the same recipe for pancakes, but tried this out. They're pretty good - sweeter than I'm used to (I don't even need syrup), and are guaranteed fluffy by the generous amount of baking powder in them.
Chocolate cheesecake
I wound up using 21 instead of 24 oz of cream cheese (needed the 3 oz for another recipe), and it came out with the perfect balance of flavors in my opinion. However, it sank after I took it out of the oven, so it wasn't too pretty. I'm not sure what the solution is to that one - oven temp or baking time?
Chocolate chip mint cookies
I didn't make these sooner because I didn't realize these were double chocolate cookies. Pretty good! A bit fragile though, even after cooling.
Soft pretzels
really good, but go stale fast! Otherwise they're exactly of what I'd expect of a fresh pretzel.
Baked pumpkin pudding -
I had to sub regular cane sugar (evaporated, not refined white) for the brown sugar. It wound up too sweet for my taste - I'm not sure if I should have measured the sugar differently since I wasn't using brown. The pumpkin/spice balance was fine though. I feel like baking this doesn't add anything to it that stovetop wouldn't do... I'd rather make it stovetop.

0 likes

I've split up the list into two posts, so that we'll have more room, and it won't cut off the review.

0 likes

Irish Soda Bread- this turns out really well for me. It is moist and delicious. Perfect spread with EB fresh out of the oven, it also works well for dipping into olive oil as well. I make it with bread flour so I have to add a little extra water when I am kneading it, but it tastes better than with all purpose.

Chocolate Chip Walnut Cookies- the best cookies I've ever made. These were amazing and my entire non vegan family loved them!
Oatmeal raisin cookies - These turned out really well, I loved them. My dad thought they were a little too sweet since he prefers saltier oatmeal raisin cookies.
Peanut Butter Cookies - These were so so, but I messed up the amount of flour so it was hard to get them to do what I wanted them to do. They were much yummier the second day and they got eaten up my family then.

Chocolate Cake - it was pretty good. I would've liked it moister, but the chocolate icing made up for everything.

Soft pretzels- These turned out really yummy. I would've like them chewier, since my old non-vegan recipe used to call for simmering the formed dough in water like you do bagels before baking. I think adding that little step would take these to an amazing level of yumminess.

Cinnamon rolls- these were pretty good. I used bread flour so I found that my dough wasn't sweet enough for my taste. Also a whole bunch of the filling leaked out during baking and hardened onto my cookie sheet, so my rolls were not as sweet inside as I would've liked either.

Lemon squares - these turned out deliciously creamy and lemony. I used the whole block of tofu though, because I knew I'd never use the other half otherwise.  I added extra flour and cornstarch to offset that, and I had to bake it for longer.

0 likes

I'd like to add for the lemon bars -- SPRAY THE PAN WITH NONSTICK SPRAY!! I totally spaced on this and didn't, even though the recipe said to, and it permaglued to my pyrex. Still tasty, you kind of just have to take a fork to the tray. Also, after 20 minutes it was still completely liquid in the middle but was solid at the 30 minute mark.

0 likes

;)b

0 likes

That cheesecake sounds superb!

0 likes

Oh I just realized I never reviewed the drop biscuits!

The drop biscuits are perfect for just throwing together in the morning! They are super yummy with gravy or just along side of a meal. I have noticed that the batter tends to be really dry if I follow it to the letter, but if I just throw everything together until I get a moist dough they turn out perfectly. The key to my best biscuits was NOT to over stir or else they get tough and add lots of melted EB. I usually almost double her oil recommendation or else they just do not tast right. I also then just gentley form them in my hands into great big giant biscuits instead of lots of small ones.

0 likes

Cornbread - I've made this a bunch of times and it always comes out good.  I like how nice and fluffy it turns out.  I used this recipe to make cornmeal pancakes and they were a tad crumbly but still tasted awesome.

0 likes

Jam-filled oat bran muffins

These turned out much better than I expected! I used maybe 2.5 cups of oatbran, instead of 2 cups, so I used 3/4 cups of ww pasty flour. These are healthy, but have a good balance of flavor, and a good texture. I did use the walnuts, and I think they are almost necessary. I used strawberry jam in the middle, but I wish I added more! P doesn't really like muffins, but he did like these. I filled the tin too full, and didn't oil the top of the tin very well, so they were difficult to get out (and crumbled with all the handling), but still yummy. Since I filled the cups too full, I got 12 large muffins (instead of 16). I really like this! It was my first time using oat bran, so I'm pleased.

http://photos-f.ak.fbcdn.net/photos-ak-snc1/v3922/214/96/507120532/n507120532_6862469_8045703.jpg

0 likes

Pages

Log in or register to post comments