u/Cheap-Friend-3201

Since many of you requested the vegan mozzarella recipe from my pizza post, here it is finallyy! I've tweaked the recipe a bit more and you wont believe just how close it tastes to the real deal this time 😭

I would say it's about 90% there in terms of taste and feel. The texture is around 80% of the way there since it isnt as stringy or rubbery as dairy mozzarella and doesnt have that much of a cheese pull. But the taste and feel? so close!

I've shared the exact measurements and recipe in the comments. Let me know if you try it!

Total recipe makes 3 medium size pizzas.

Each pizza crust contains 18-19g protein. I added vegan sausage pieces as topping in one of the pizza to boost its protein content further.

The cheese is completely vegan and homemade. Do not have the exact measurements as of now but I blended together cashews, watermelon seeds, lactic acid, psyllium husk, cornflour, salt, garlic powder. Will post the exact recipe next time I make!

I used tawa on stove top plus air fryer to get the charred look!

Vegan dal tadka + tandoori roti

475 kcal • 68g carbs • 25g protein • 11g fat

recipe in the comments

Original recipe - https://rainbowplantlife.com/the-absolute-best-vegan-brownies/

I had made serveral brownie recipes following different vegan recipes online. Out of which i liked this recipe the most. But I wanted to make something which is more convenient so I experimented with this recipe by making few tweaks.

- I subbed the vegan butter with neutral oil. The recipe contains 112g vegan butter, since butter is around 80% fat, I used 90g oil.

- The recipe also uses aquafaba which is the leftover liquid when you boil the chickpeas. Aquafaba is not readily available so I used 150g boiling water in place of it.

- Instead of beating the sugar with aquafaba, i first mixed sugar and cocoa powder together. Then added the boiling water to bloom the cocoa powder and also to dissolve the sugar(dissolved sugar creates that shiny crackly top)

- The original folds the butter and chocolate mixture into the wet ingredients(as written in the roginal recipe), i used a hand beater to beat the oil+chocolate mixture with the sugar+cocoa+water mixture. Rest is followed as the original recipe.

The original recipes batter was more fluffy and less sticky whereas the tweaked versions batter was more sticky.

Despite the original batter being more fluffy, it sinked more than the tweaked version after it cooled.

The original recipe was more fudgy and dense, but if you prefer a more chewy brownie, you can use the tweaked version though the original one was preferred by most taste testers.

I made a post here about my vegan chocolate chip cookies a while ago ( https://www.reddit.com/r/VeganBaking/comments/1w1s33k/help\_with\_chocolate\_chip\_cookies/ ) and I got some really helpful suggestions. I made a few adjustments based on the comments and did some experimenting.

Also I accidentally swapped the labels for "extra cornflour" and "reduced fat"

Do check this out if you wanna learn more about my process - https://canva.link/39qr8wiwnf5rn93 I have put everything together including the ingredients, different variations, baking temperatures and my observations.

I’m keeping the exact recipe and ratios private for now, as I’m hoping to develop this into a future project and the recipe will be part of what makes it unique.

I'd love to hear your thoughts on the results and any suggestions. There are still a few things I am trying to figure out so any input would be very helpful!

Thanks again to everyone gave suggestions on my original post. They really helped me improve the cookies!

I have been trying to perfect my vegan chocolate chip cookies over the past few months and I think I am finally getting close.

I’ve gone through quite a few experiments trying to get the texture I want - crisp edges, a soft/chewy and gooey centre and lots of chocolate.

The ingredients I have been working with include flour, coconut oil, cashew butter, brown sugar, white sugar, cornflour, chocolate, vital wheat gluten, vanilla essence, baking powder, baking soda, salt and water

I am keeping the exact formula and ratios private since I am hoping to make these a part of my future project.

I have put together a little document which consists of some of the experiments I have done lately and more details in case anyone is interested - https://canva.link/39qr8wiwnf5rn93

Tried my hands on making bagels for the first time!

Loved how shiny and glossy the crust turned out. And despite using only maida, the bagels came out surprisingly chewy. Though I was hoping for a more airy crumb or are the bagels supposed to be that dense?

I didnt have barley malt so I used jaggery in boiling water instead (for molasses)

Baked at 230C on top rack for 18-20 mins without bagel board.

Recipe followed - https://thia.codes/newbagels.html

Definitely can do better especially with the shaping. I wanted more of a round chubby shape but they were so delicious and so so addictive. Ate 3 straight away right after baking haha.

For comparison I followed two recipes (https://youtu.be/49JXxrvfR3Q? and https://www.okonomikitchen.com/shio-pan-salt-bread/⁠) but they both ended up tasting and looking very similar. Texture wise I didn’t notice much of a difference either. Both were very crispy right after baking and chewy inside but I could notice a change in crispiness after a few hours.

Would definititely prefer the starch coating before baking rather than using steam.

I substituted the milk with soy milk in the first recipe and used oil in the dough and vegan butter for the filling.

For the Okonomi Kitchen recipe, I added almond butter in place of the milk powder, used coconut oil in the dough, and vegan butter for the filling.

Overall I really liked both recipes but for ease of making, I would probably go with the Okonomi Kitchen recipe. But will prefer the starch coating from the first recipe for the extra crispiness.

I also feel like most of the butter just flows out of the buns as you can see in the third image, the absurd amount of butter in the pan(placed my second batch in the tray just like that for extra crispy bottom or so I thought). Even after sealing the buns properly and brushing the tops with the butter that had pooled on the pan after baking, there was still so much left over. It feels like quite a bit of unnecssary wastage of butter.

Hi, I have been trying to perfect my chocolate chip cookies and I am pretty happy with the taste and texture except that it falls apart very easily and the bottom is almost too greasy. I have tried chilling the cookie dough upto 48 hours, directly baking from the fridge, baking at higher temp and vice versa. I have tried reducing the fat and increasing the flour weight by 20g and though it was not that greasy and held its shape better, i preferred the chewy texture and caramelised edges of the original cookie much more. And it's not that the bottom of the cookie has not browned. It has browned nicely but the crisp factor is not there. The bottom is kind of soggy. Is there I can fix it? I dont want to change the recipe very much as everyone who tried them really loved the taste and preferred the chewy texture its just the bottom of the cookie doesnt crisp up and just stays like that which causes the cookie to fall apart easily.

The first three pictures are of the original cookie with the same ratio of ingredients. The cookie in the first two images include double the amount of salt, baking powder and baking soda which was done by mistake but I really love how it ended up looking with the browning and wrinkled edges. Texture and taste is pretty much the same. The last cookie has reduced fat and increased flour. It held its shape better but it didnt have that caramelised edge and taste wise it was good but it lacked the flavour the original one had.