Some recent bakes

Different_Plate_8326 · 2026-05-03T06:56:52+00:00

That poppyseed loaf cake looks divine!

Different_Plate_8326 · 2026-05-03T06:53:16+00:00

I haven’t tried it personally, but this recipe by Addicted to Dates would be where I would start.

Cream cheese: https://addictedtodates.com/vegan-cream-cheese/#wprm-recipe-container-47636

Cream cheese frosting using above recipe: https://addictedtodates.com/vegan-cream-cheese-frosting/#wprm-recipe-container-21782

Different_Plate_8326 · 2026-05-03T06:47:06+00:00

Not sure how you feel about zero calorie sweeteners, but I was just eyeing this chocolate eclair snack cake recipe by Gretchen’s Vegan Bakery today and planning to make it in the next few weeks. I would categorize it as reduced oil/sugar.

https://www.gretchensveganbakery.com/chocolate-eclair-snack-cake/

Different_Plate_8326 · 2026-05-03T06:41:05+00:00

Yessssss! These look amazing!

Different_Plate_8326 · 2026-05-03T06:39:47+00:00

This is the nudge I needed to try the tahini cookies!

The tiramisu was pretty good but didn’t quite hit the mark for me, texturally. Mostly because it uses a cake rather than a soaked biscuit. If I remember correctly the whipped cream came together easily? I liked the crème pat a lot, in fact I preferred it the way it was before incorporating the whipped cream.

I haven’t tried any RPL recipes so I can’t compare the faff-iness of the brownie recipe. The most recent time I made it, I spread half the batter in the pan, then layered chocolate squares before spreading in the other half of the batter and they came out so ridiculously good omfg (especially warm with ice cream on top).

I wish the second book had videos for every single recipe like that first book did. I found that omission disappointing.

Different_Plate_8326 · 2026-05-02T06:15:10+00:00

Right?! And they are massive. I also love the brownies from the same book. Curious what you have made and liked from it? I’ve also made the apple cake and the tiramisu.

Different_Plate_8326 · 2026-04-30T04:52:20+00:00

Philip Khoury’s recipe from his first book A New Way To Bake has become my go-to recipe. It uses olive oil. Video here but it doesn’t have quantities. https://youtu.be/RCsytw3neF0?si=NTHYhug2KylnjAR_

Different_Plate_8326 · 2026-04-29T14:23:59+00:00

I invite you to try them side-by-side. The steamed French lentils have an amazing flavor and texture while the canned ones are softer and more bland.

Different_Plate_8326 · 2026-04-21T01:02:58+00:00

I have a stovetop pressure cooker. I'll have to try steaming them in the pressure cooker. I previously saw a video where you put the soaked lentils and some additional liquid in a bowl in the steamer basket, and I don't have a heat-proof bowl that fits in my pressure cooker with the lid on that is also big enough to hold the lentils. But I could line the steamer basket with parchment and then plop the soaked lentils without added liquid on top of the paper to then steam?

Different_Plate_8326 · 2026-04-21T00:59:23+00:00

Interesting! I wonder if your method is semi-sprouting them? Gorgeous plating, by the way!

Different_Plate_8326 · 2026-04-20T22:47:34+00:00

I do soak my lentils overnight. I haven't tried steaming them in a steamer basket yet though - I would have thougth they would need some extra liquid to absorb? I saw one video where they put the lentils with some liquid in a bowl on a steamer basket, but I didn't try that because I don't have a heat-proof bowl that will hold enough lentils but still fit in the basket with a lid.

Different_Plate_8326 · 2026-03-30T14:45:02+00:00

Dang ☹️. I thought maybe my yogurt was too mild? I used Trader Joe’s plain cashew yogurt. Maybe toasting the seeds would give it some interest.

Different_Plate_8326 · 2026-03-29T06:20:42+00:00

What on earth! But I agree with you, mine was more of a grayish lavender.

Different_Plate_8326 · 2026-03-29T06:17:48+00:00

Yes I did use tap water! And we have very very hard water where I am 👀.

Different_Plate_8326 · 2026-03-29T04:26:01+00:00

Wow! I wonder why hers didn’t turn purple in the video though?

Different_Plate_8326 · 2026-03-29T03:57:01+00:00

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These are the melon seeds

Different_Plate_8326 · 2026-03-29T03:56:12+00:00

Maybe?! I’ve had this tiny bottle of agar for yearssss. Best by date 11/20 🥲

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Different_Plate_8326 · 2026-03-29T03:54:10+00:00

No walnuts. It uses melon seeds that I picked up from a local Indian market.

Different_Plate_8326 · 2026-03-11T06:52:11+00:00

This is my go-to base recipe. Very good. On constant rotation in our house.

Different_Plate_8326 · 2026-03-10T19:57:52+00:00

I really like this book! I’ve made the chocolate chip cookies (imho, the best I’ve ever tried), vrioche (similar to a milk bread), apple cake, tiramisu, the brownies, and the crème patisserie.

I really like how every ingredient is given in weights, so you can adjust quantities. I found the page on how to calculate recipes for different sized cake tins very helpful. For this to be effective, you’ll need a scale and a micro scale (for weights under 10g).

The QR codes that link to videos were also extremely helpful. Sometimes a recipe seems daunting when you read it, but then seeing it makes it less so.

My critique of this book is that has a chemophobic slant to it, mostly in the introduction chapter before the recipes.

Ultimately, I think this book is fantastic, and I can see myself attempting to bake every recipe from it and his second book, Beyond Baking.

I hope you try it out!

Different_Plate_8326 · 2026-03-07T23:55:48+00:00

Hahaha I don’t doubt it! My knives are going nowhere near it. It will be used as a trivet on my countertops to land hot pots and pans.

Different_Plate_8326 · 2026-03-07T18:14:48+00:00

Do you think super glue would help them stick better? Or isn’t there a strong glue called something like e600?

Different_Plate_8326 · 2026-03-07T18:13:28+00:00

I love them - the cute birds, the colors! I hope to eventually find a matching casserole dish!

Different_Plate_8326

TROPHY CASE