What’s to come

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I’ve been dormant from the blog world for awhile, but only because I have been in the kitchen. I mean I have been religiously baking, even during the west coast heat wave much to the dismay of my boyfriend. I have recently become a professional baker and I am taking what I am learning through conventional baking and applying it to vegan baking.  With baking, chemistry rules the day and I am finding that the more I work with eggs and dairy at work…the more I understand what they do for baked goods. With that knowledge I can work with plant based ingredients to create the same effect. Let’s be clear for a moment: there is nothing that can fully replace cheese or an egg, they are both so unique and multifaceted. The trick comes when you learn how to take a plant based ingredient(s) and use it to mimic eggs binding power and another to mimic its moistness.

We live in a beautiful time where people are experimenting with foods in new and creative ways. My parents collected some ingredients from their local groceries (they made sure to inform me that they had to go to three) for me to cook thanksgiving dinner last year. My dad commented on how many products are out there and how much choice we have compared to when he was growing up. Without these products and pioneers starting with Julia and continuing on with Isa, we would be eating radically different from how we are.

This is all to say I have been experimenting with recipes and manipulating plant based ingredients. I had a failure with vegan white chocolate tart dough (that still tasted amazing). I have also had many successes from fig tarts, chocolate ganache tarts, and croissants. This is all to say get ready for some awesome vegan baking recipes, some simple crowd pleaser sand some intricate detailed oriented recipes. I’m back and I’m bringing it.

I also plan to change the format of my blog, to help with your navigation and accessibility. I love comments and want this to be more of a conversation and less of me dictating recipes into outer space. SO if you like a recipe or hated it, let me know!

I shall leave you with some food porn:

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About oakfoodie

I am a 21 year old dreamer, creative in the kitchen and passionate about food ethics. I recently moved in with my boyfriend and an extremely downgraded kitchen. These are my tales of the kitchen as I aim to make magic out of chaos.

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