I have a vegan boyfriend, which is a great challenge for me to put together delectable dinners while eliminating half of my ingredients I use often, because if it tastes great (as good meats and cheeses do), I will eat it. Recently, I started working for a bakeshop in a high-volume kitchen, and at the same time, I began my Baking and Pastry classes in my culinary school. I am overloaded with new education, and I've been daunted because, well, the science of baking and pastry can be so specific, where can there be substitutes? I am aware of gelatin substitutes, and feel confident with my use of agar, mycryo, and other items. I also am aware of vegan butter, but the fat content of that is incredibly low! He also had me purchase lately a shortening by the Earth Balance company that produces vegan butter, and the fat content of that is also lower. In my refrigerator right now I have a tart dough that is resting, and tonight I will attempt a fruit tart. I am curious- how is this going to turn out???? Is an egg replacer (which I used for the dough) as good as an egg, even if now I am having doubts? I know that I will never make too many vegan pastries, but when I want to, is it going to be as satisfying as my egg and butter and heavy cream creations?
PS- don't get on *his* case- I at least got him eating some goat cheese after we went to a goat farm and milked the goats (he only did that because they were very happy animals)
PS- don't get on *his* case- I at least got him eating some goat cheese after we went to a goat farm and milked the goats (he only did that because they were very happy animals)
