Tuesday, January 13, 2009


Thanks to artist/blogger/baker Sarah Gostrangely for pointing me in the direction of a great vegan/veggie cookery website: Post Punk Kitchen. Below is just one of the many gems from its archives:

Flax Seeds as an Egg Substitute in Baking:

How to use it:

1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg. Finely grind 1 tablespoon whole flaxseeds in a blender or coffee grinder, or use 2 1/2 tablespoons pre-ground flaxseeds. Transfer to a bowl and beat in 3 tablespoons of water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white. In some recipes, you can leave the ground flax in the blender and add the other wet ingredients to it, thus saving you the extra step of the bowl.

When it works best:
Flax seeds have a distinct earthy granola taste. It tastes best and works very well in things like pancakes, and whole grain items, such as bran muffins and corn muffins. It is perfect for oatmeal cookies, and the texture works for cookies in general, although the taste may be too pronounced for some. Chocolate cake-y recipes have mixed results, I would recommend only using one portion flax-egg in those, because the taste can be overpowering.

Always store ground flaxseeds in the freezer because they are highly perishable. This mixture is not only an excellent replacement for eggs, it also contributes vital omega-3 fatty acids.

Wednesday, January 7, 2009


I've been so lazy about posting here - SORRY!. I'm still catching up after Xmas and all the lazing about and lovely food. We had coriander potato cakes and all the trimmings for our Xmas day dinner. Yum. We got the recipe from one of those BBC veggie Xmas mags. I buy one each year and then cut out the recipes I like. I couldn't say what issue the recipe was from, but I can post it here when I have more time.

We also got some lovely new veggie cook books which I will review in a small way very soon.

Happy New Year!