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Best Blog Tips

Updated Aug. 1, 2013


In Ingredient List, raisins are missing, and, in the recipe, soaking the raisins in sherry is omitted.
So soak 1/2 cup raisins in the 1/2 cup sherry (which has been heated gently) while you prepare the other ingredients, and add them along with tomatoes and other ingredients.

In paragraph 2 “oil” is mentioned in instructions but is not needed in recipe.

1.) In first paragraph of recipe (headed “Important”), the wrong page is given for “suitable containers”.  It should be p. 232

2.) Same recipe on p. 228, wrong page numbers referenced in 2 places:

In last sentence of paragraph 8: the page number should be page 232

In the last paragraph of that recipe (headed “Tip”): it should read “Read page 233” instead of pages 230-232

(instructions missing for what to do with flavorings, dried fruit and raisins)
Here are the correct directions: Prepare bread dough, adding the ground cardamom and almond extract to the dough mixture. Transfer the kneaded dough to a lightly-floured sheet of baking parchment, and pat it out into a flat rectangle. Sprinkle the surface with the raisins and chopped dried fruit.. Roll up the dough jelly-roll-style and fold up the ends toward the center. Knead the dough gently by folding and rolling until fruit is well-distributed throughout the dough. Let the dough rise in the refrigerator as directed on page 220.

P. 242:  Something got mixed up on this page under "Resources".  
It should look like this:

Textured Soy Protein
   Bob’s Red Mill: Organic and/or solvent-free
   textured soy protein (they call it “TSP), the
   granulated version only: http://www.bobs-

   Frontier Co-op: has unflavored organic
   textured soy protein in 2 different sizes:
   1/4-inch pieces (similar to granules) and
   1/2-inch pieces (small chunk): http://www.

   The Mail-Order Catalog: carries a granulated
   version and a chunk version:

Kosher Jel or Genutine® sells Diet Kojel, Unflavored
   (“diet” just means no sugar) sells a food grade vegan,
   kosher jel powder (Genutine®) that is less
   expensive than small packets of kosher gel.

   Pangea carries Unflavored Vegan Jel by Natural

ADDITIONS AND CHANGES (For the most part, to eliminate products containing palm oil: for my reasons, see )

P. 3: Please replace the whole last paragraph with the following:
For everyday cooking, I like an Australian kosher brand, "Massel Vegetable Style  Stock Powder", or Canadian brand Nutrimax "Beef" or "Chicken" broth powders. Both are  all-vegan, MSG-free, palm-oil-free and gluten-free, now available in the US and Canada from and , respectively-- also from & many kosher outlets. These broth powders contain no trans-fats and have good flavor, without too much salt. (Unfortunately, most broth cubes, including Massel Ultracubes, contain palm oil.)

P. 4: Please ignore
the last line under “To make 1 cup of broth, combine 1 cup water with:” (This is the one with cubes.)

Tack on to end of last line of “Mix A” Ingredient List: “OR 1/4 cup raw cashews, soaked in boiling water for a few minutes and drained”

P. 19-20: Vegan Whipped Dessert Toppings and Frozen Desserts:
Omit this whole entry and substitute the following:
 Making your own whipped dessert topping is easy and economical. I’ve provided a recipe for Almond Cream Whipped Topping on page 207. However, if you prefer not to make your own, there are two good-quality commercial vegan whip-able cremes that do not contain palm oil: MimicCreme Healthy Top and Organic Rice Cream Alternative by The Bridge (both are organic,  gluten-free and soy-free). Some health food stores carry them, and you can order the Organic Rice Cream Alternative from (which ship to Canada) and other online store (do a search).  Check out MimicCreme distributors in various countries here
            If you cannot locate any of the above, and you don’t feel like making my Almond Cream Whipped Topping, try whipping So Delicious Coconut Milk Creamer according to an ingenious recipe by another Vegan Heritage Press author, Betsy Di Julio (The Blooming Platter Cookbook). You can find the recipe (along with a fabulous cake recipe!) here:
            Your local natural foods market and even some supermarkets will have a dazzling
display of creamy vegan “ice creams”. I’m fond Turtle Mountain’s So Delicious Soy Milk Frozen Desserts (including the Purely Decadent ones), Almond Milk Frozen Desserts, and Coconut Milk Frozen Desserts, with many flavor choices. There are more brands, too numerous to name, so have fun taste-testing!

P. 20: Under Nondairy Yogurt, etc., third paragraph… Add to end of 1st sentence (after “Soy-free?”) – “and Crave Conscious Almond Yoga, So Delicious Greek Cultured Almond Milk, or Amande almond yogurts.”

P. 20: Under “Vegan Margarine”:
Replace that whole entry with this one:
I use oil whenever I can, but sometimes you need a butter substitute. The most popular vegan spreads in North America are Earth Balance. They are non-hydrogenated and non-GMO, but their products do contain some palm oil; so does Becel Vegan. In the U.K., there is a brand called Pure Dairy Free, which makes three non-hydrogenated and non-GMO varieties – two are soy-free-- but all contain palm oil. Melrose Omega Care Table Spreads from Australia are palm oil-free. So, I developed a delicious palm oil-free vegan “butter” (can be soy-free) with a healthy fat profile which you can make easily at home to use in baking, as a spread, etc.: Recipe:

P. 178, Russian Chocolate Torte, right-hand column, 4th entry under “Frosting” in ingredient list, omit “or non-hydrogenated shortening or a combination”

p. 182, Almond CafĂ© Latte Cake, right-hand column, omit 1st and 2nd entries under “Coffee Buttercream Frosting” Ingredient List , and substitute “1/2 cup vegan margarine OR 1/4 cup each vegan margarine and solid coconut oil”

P. 184 The sidebar “Generic Pan Coating”:
Omit the (first)ingredient “non-hydrogenated shortening” and replace with “solid deodorized coconut oil”

P. 193  Ingredient List:
In the first entry, substitute "cold solid deodorized coconut oil" for “cold non-hydrogenated vegetable shortening”
in step 1. of the recipe instructions, 2nd line, omit “shortening” and replace with “solid deodorized coconut oil”

P. 202, in last sentence of recipe intro for Italian Baked Fruit-Stuffed Peaches, substitute “For a soy free version, use soy-free vegan spread (p. 20).” for this: “For a soy free version, use soy-free Earth Balance.”

P. 215 , in last sentence of recipe intro for South African Mielie Bread,  substitute Soy free version: use soy-free vegan spread (p. 20).” for “For a soy free version, use soy-free Earth Balance.”

p. 217, sidebar “Vegan Baking Mix”, in Intro, omit the sentence “Also, if you are unable to refrigerate, use non-hydrogenated shortening instead of vegan margarine.” and replace with “If you are unable to refrigerate, use solid deodorized coconut oil instead of vegan margarine.”
And in the Ingredient list (at the very end) omit “(or non-hydrogenated shortening)”

P. 225, in last sentence of recipe intro for Indian Flat Bread, substitute “For a soy free version, use soy-free vegan spread (p. 20).” for this: “For a soy free version, use soy-free Earth Balance.”

Thanks for your patience! 

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