Recently I’ve tested a number of low-fat plant based recipes for baked goods which have just totally flopped when it came time to taste test. The really annoying part is that the description and accompanying photos in the cookbooks have been very misleading and it’s been a HUGE disappointment as they have been recipes by well-respected vegan cookbook authors and or bloggers.
Making a recipe plant-based, whole food and low fat is not enough, it also has to stand up to quality/taste tests. I’m not going to be able to encourage my friends and family to make a change toward compassionate and healthy eating habits with recipes which are only suited to being thrown away. Seriously, if a muffin isn’t good enough to sell, you shouldn’t be publishing the recipe and selling it to your fans.
My solution is simple, I’m going to take my previous experience of baking omni muffins and other baked goods six days a week for three years in a busy cappuccino bar and add some science and some research and create my own recipes. This will be a long process, but at the end of it, I should have a good collection of low fat, whole foods, plant based recipes which I will eventually publish as a cookbook.
Over the warm months this blog will mainly revolve around cold dishes as I don’t use my oven during the summer, but I will make up for that with tons of research and lots of amazing salad and smoothie ideas which I’ll share and post. I’ll also keep you all informed about my research into understanding the science behind baking and probably a lot of random stories about my weiner dog.
Life is good.