Ellie’s Best – This is where I get the bags that I use to squeeze the milk of of ground almonds for almond milk, and the liquid out of cauliflower for cauliflower pizza crust. They are heavy duty and work amazing! If you want to try one out, make sure to enter code, ‘heapingtbsp‘ at checkout for a discount!
Cook’s Science – A branch off of America’s Test Kitchen, this site has excellent tips and tricks for getting your recipes perfect every time. Approaches recipe success from a scientific perspective, explaining WHY things work and not just how to do it.
The Art of Fine Baking – Although this book by Paula Peck does have recipes in it, I use it more as a reference, as it goes into depth about why things work the way they do, and it also explains many common terms you will find in most cookbooks (whip, beat, fold etc.) with what the actual definition is. Essential if you like to bake!
The Art of French Baking – This book by Ginette Mathiot and Clotilde Dusoulier gives an excellent overview of French baking techniques that can be applied in all sorts of scenarios, and also has a plethora of delicious recipes!
Mastering the Art of French Cooking – This is the one stop shop if you want to understand what makes French cooking SO DAMN GOOD. Julia Child wrote the first comprehensive French cookbook in English, and it has the reputation it does for good reason. I have learned so much from this volume, it’s like having your own private chef explaining techniques to you. Although many of the recipes are meat-centric it doesn’t mean there is any less to learn. Most of the techniques used can be applied to vegetable dishes, and if you live with a meat-eater like I do they will love you forever if you cook up a batch of Julia’s Beef Bourguignon!
Love and Lemons – I have gotten so much inspiration from thumbing through this book by Jeanine Donofrio. The photographs alone are enough to get me craving the Farmers Market, but the recipes also have excellent combinations of fresh veggies. The book is divided according to main ingredient which makes it easy to find inspiration when you have just purchased 12 pounds of asparagus because it looked so good and now have no idea what to do with it!
Vegan Bowl Attack – Sometimes I need inspiration. One of the greatest downfalls of almost every single one of my favorite cookbooks is it’s blatant lack of pictures. JC has a few very nifty little drawings, but other then that, it’s up to you to envision the final product. Not so with Jackie Sobon’s cookbook. The pictures in here will get your tummy rumbling and mouth watering so fast it isn’t even fair! Every recipe I’ve ever tried has been delicious as well, which is always a perk! 🙂
If you run out of eggs you can substitute up to two eggs in a recipe with good results with flax or chia seeds. You’ll want to grind to powder about 1.5 Tbsp(7g) of either seed with a coffee grinder or a spice grinder to make a fine powder. Measure out 1 Tbsp of the ground seeds and mix with 2.5Tbsp luke warm water. Let sit for about 10mn or until mixture forms a gelatinous substance, sub out for 1 egg (double measurements for two eggs).
2oz of silken tofu and 1/2 tsp of baking powder can also be used as an egg substitute in many recipes.
2oz of applesauce (unsweetened) and 1/2 a tsp of baking soda makes a good egg substitute (especially in quick breads!).