Pan Dulces
Jan 24th, 2016 by Alice

From Alice

  • 1 cup oat milk or milk substitute of your choice
  • 6 tablespoons palm oil, butter, margarine, or other solid fat
  • 1 Tablespoon yeast
  • ⅓ cup granulated sugar
  • 2 “Eggs” (substitute of your choice)
  • 5 cups flour


  • ½ cup granulated sugar
  • ⅔ cups flour
  • 4 Tablespoons palm oil
  • 2 fake egg yolks
  • food coloring (pink, orange, yellow)


Heat the oat milk until it bubbles and remove from heat. Add the palm oil, stir until melted. Add the yeast when it is about the same temperature as tap-hot water. Try not to let the yeast get coated in palm oil.

Add ⅓ cup sugar, fake eggs and 2 cups flour. Add the rest of the flour a little at a time, mixing thoroughly. Knead until smooth, about 8 minutes. Put dough in an oiled, warm bowl. Cover and let rise until doubled in size (1 hour).

Divide the dough into 16 equal pieces. Form into flat ovals on a lined cookie sheet. Cover with a damp cloth and let rise until doubled again (40 minutes).

Topping: mix ½  cup sugar, ⅔ cup flour, and palm oil until you get crumbs. Mix coloring with the fake egg, then add to the crumbs. Roll into 16 ovals about the same size as the top of the buns. Place a topping oval on each bun, and press very lightly into place. Do not press hard enough to collapse your buns!

Cut patterns into the oval topping – spiral shapes, criss-crosses, etc.

Bake at 350°F for 15 to 20 minutes, or until sugar topping is almost browned.

Jan 24th, 2016 by Alice

From Alice

  • 2 ¼ cups white, short-grain, Japanese rice (or medium-grain California rice).
  • rice wine vinegar
  • ¼ lb sashimi-grade salmon


Broil the salmon until justflaking.

Cook the rice. Add rice vinegar until the flavor of the rice is right–like sushi rice. This should be ¼ to ½ cups of rice wine vinegar.

Make tightly-squished balls of rice with bits of salmon hidden in the middle. Using an onigiri mold makes this easy.

You can put other things in the middles too!

Soy Yogurt (homemade)
Apr 27th, 2015 by Alice

Alice Enevoldsen


  • Yogurt Maker (~$25)
  • Candy Thermometer


  • 3 Capsules Probiotic* or safe yogurt starter — this is the hardest one with dietary restrictions
  • 3.5 Cups Soymilk — must be plain, unsweetened, unenriched. The ingredients should be soy and water.
  • 1/4 Cup Sweetener — try honey first.
  • 2/3 Tsp (or 1/4 Packet) Gelatin
  • A little vanilla if you want vanilla flavor
Soy Yogurt

Soy yogurt in process


Mix soymilk, sweetener, and 3/4 tsp gelatin.

Bring the soymilk/sweetener/gelatin to 180F (not 212!). Stir it so as not to burn it on the bottom. Set it aside.

While the soymilk is cooling, consider sterilizing your yogurt jars.

When the soymilk is 110F (measure!) take out 1 cup and dissolve 3 caplets of probiotic in that 1 cup, OR 1 tablespoon of your last batch of yogurt. Mix that cup gently back into the rest of the milk.

You can cool the soymilk to 110 faster by floating the pot in a sink of cold water. Cooler than 110 is okay, hotter is not.

If you’re adding vanilla, add a little to each jar you want vanilla flavored. Leave one jar unflavored (so you have starter next time). For beginners like me fruit should be added at eating time.

Fill each jar 3/4 full and place in the yogurt maker. DO NOT put lids on the jars, but DO put the lid on the yogurt maker. Turn it on.

Return in 6-8 hours (I do this overnight). Gently tip one jar. The yogurt should jiggle and bulge like set jello. When it slips, it should pull away from the side of the jar making a space there.

Put the lids on the finished jars, label them with the date, and put them in the fridge. They’ll be ready to eat in 3 hours and good for 7 days.


If this is too sweet for you, or not as solid as you’d like, it should process longer. Try 7-8 hours if it is just a little off or 12 hours if you want it tarter. (If you want it sweeter AND more solid, add sweetener and/or more gelatin in stage 1).

Tips and Product Links:

No one gave me any products to try. I discovered and purchased these on my own.

  1. Epica Yogurt Maker:  Also works with seven 4-oz mason jars, or four wide-mouth 8-oz mason jars. I might recommend a larger brand name, or one that has the option of a taller lid. Not sure. Yogurt Maker Automatic with Glass Jars by Euro Cuisine YM100 or Tribest Yolife YL-210 Yogurt Maker.
  2. *Starter. If you’re as allergic to milk as we are, don’t use a yogurt starter, INCLUDING the one that comes with the Epica yogurt maker. They’re usually milk-contaminated. We like Klaire Labs Ther-Biotic Complete, it’s a probiotic capsule. We have also used Jarro-Dophilus Allergen Free Jarrow Formulas, but the flavor it made wasn’t as good. We might eventually try the Yolife Yogurt Starter that is vegan. (You want a starter or probiotic that contains these three microorganisms: lactobacillus rhamnosus, bifidobacterium bifidum, lactobacillus acidophilus. If you can have more rhamnosus than the others, my research says you’re on the road to thicker, sweeter yogurt.)
    It is YOUR job to check all ingredients and cross-contamination to see if it is safe FOR YOU.
  3. Soy milk. Non-sweetened, non-enriched (this part is important, you want to avoid the other ingredients they’ll mess up the “set” of the yogurt). We use Pacific Organic Soy Original UnsweetenedIt is YOUR job to check all ingredients and cross-contamination to see if it is safe FOR YOU.
  4. Sweetener. I’ve only used honey so far, but anything sugary that the bacteria can eat.
  5. Gelatin. Many people use other thickeners. I chose gelatin because I’m familiar with how it works in cooked recipes.
  6. Date Labels. You can label any way you want. I use removable date labels.
  7. Don’t eat your first batch all at once, testing various ways of making it. There’s going to be more good bacteria in there than your body is used to. Ramp up slowly. You wouldn’t swallow a ton of probiotic pills all at once: eat your yogurt in moderation until your body is used to it.


I found these links useful–

The only company making soy yogurt safe for us closed its doors in March of this year. Luckily, their product was so great, it gave me assurance that good soy yogurt was possible. Thanks to David for all the tips, and the boost in morale about the possibility of making soy yogurt at home.

Quince Jelly
Nov 1st, 2013 by Alice

From Alice Enevoldsen

Quince Jelly

  • Quinces (I used 55, home-grown)
  • Sugar (¾ cup per cup of juice — for my 55 I ended up using 8lbs sugar)
  • Water
  • (For 55 quinces I needed 24 8oz jars, lids, and bands)

Quince Jelly


Wash, core, and eighth your quinces. Bletting of home-grown quinces is great, but rotting is not. Bletting is the darkening of the flesh, and looks quite  lot like rotting if you haven’t seen it before. The images below show nice bletting and no rotting.

Fill a pot with water so you can see it through the top layer of quinces. Don’t cover the quinces.

Cook/simmer until the quinces are soft. Sieve off the liquid, using a jellybag or several layers of cheesecloth. Save the liquid, compost the flesh.

Re-strain the liquid through wet cheesecloth. Put four cups in a saucepan.

Simmer for a short time. Skim off any foam that has developed.

Add ¾ cup sugar per cup of juice. At this point the liquid will clarify.

Simmer until the pectin has developed and the jelly “sheets” off a cool metal spoon. Skim off foam as it develops.

Pour your jelly into sterilized jelly jars and process according to your directions for jelly.

Be careful canning, follow sterile procedure to protect yourself and your food from bacteria.

Egg-Free French Toast – Attempt #572
Mar 21st, 2011 by Alice

From Alice Enevoldsen

Mix Together

  • ¼ Cup Flour
  • 1 tsp Dark Brown Sugar
  • a couple shakes of cinnamon

Stir Together

  • 1 Tbsp Vegetable Oil, Melted Margarine, or Other Butter Substitute
  • 1 tsp Cornstarch
  • ½ Cup Oat/Soy/Rice Milk
  • a dash of vanilla extract

Cut into Strips (if you want strips, I haven’t tried this with whole slices)

  • 4 slices sandwich-sized bread


Mix liquid and dry ingredients in a plate. Coat (do not soak) only as many strips of bread at a time as will fit into your skillet. In cooking words I would say “dredge” the bread strips in the goop.

Place immediately into low-heat lightly-greased skillet, cook till done – a couple minutes on each side. Hopefully you can get to a point on side 1 where the bread seems to be drying a little on the top before you flip, and then the bottom side that you flip up will be golden-brown.

I’ve been searching for a good, functional egg-free French Toast recipe for years. Thank goodness for Jennifer and Alyce on the WA-FEAST listserv who turned me on to the idea of making a very thin pancake batter, and using that. It is very close to exactly what I need. There’s one more recipe through them that I need to try – it relies on Xanthan Gum. The recipes on the vegan websites that use bananas, egg-replacer, or cornstarch never turn out for me. I wonder if I’m using the wrong bread.

This recipe is also shared with other allergy-friendly recipes at Cybele Pascal’s website.

Debbie’s Eggless/Milkless Pancakes
Aug 19th, 2010 by Alice

From Debbie Gift

Sift Together

  • 1 Cup Flour
  • 2 Tbsp Dark Brown Sugar
  • 2 Tsp Baking Powder

Stir Together

  • 1 Tbsp Vegetable Oil, Melted Margarine, or Other Butter Substitute
  • 2 tsp Cornstarch
  • 1 Cup Oat/Soy/Rice Milk (if you’ve frozen it into an ice cube tray this is 5 cubes)


Slowly whisk liquid ingredients into dry ingredients.

Pour onto hot lightly-greased skillet, cook till done (flip when all the bubbles on the first side pop).

You can add blueberries, or serve with maple syrup, or whatever you like to do with blueberries. These make wonderful silver-dollar pancakes.

Feb 9th, 2010 by Alice

From Jessie Branom-Zwick

  • 2 cups bread flour
  • 1 2/3 cups all purpose flour
  • ¾ teaspoon cream of tartar
  • 2 ¼ teaspoons yeast
  • ½ teaspoon sugar
  • 2 ¼ cups warm water
  • 3 ½ teaspoons coarse sea salt, crushed
  • ½ teaspoon baking soda
  • 2/3 cup warm oat milk
  • Solid fat for greasing griddle and rings (Palm oil)
  • Tasty toppings, such as jam or honey


Sift together the flours and cream of tartar. Mix yeast, sugar, warm water and let stand until it foams. Mix the yeast goop into the flour until smooth. Beat for two minutes, cover with plastic wrap. Let rise until it falls – about an hour.

Mix the salt into the batter. Cover again and let stand 15-20 minutes.  Mix the baking soda and oat milk, stir into the batter. Don’t let the batter get too stiff.

Grease a pan or griddle over medium heat until hot. Put a greased crumpet ring down, spoon about 1/3 cup batter in. It should start to form holes. If it doesn’t, add more water to the batter.

Cook until the top is stiff (7-8 minutes). Flip carefully, and cook another 2-3 minutes.  Add toppings and eat!

Jun 9th, 2009 by Alice

Scone and Tea
Image ©2011 Jason Gift Enevoldsen

From Alice Enevoldsen

  • 1 ¾ Cups Sifted flour
  • 3 Tsp Double-acting baking powder
  • 1 Tbsp Sugar
  • 6 Tbsp Chilled palm oil (or margarine, shortening, butter)
  • ¾ Cup Oat milk (or soymilk, milk)
  • Dried cranberries, raisins, or currants


Freeze your palm oil, but measure it first. You can make this with room-temp fat, but I’ve had very good luck with frozen. I try to freeze 6 tbsp more every time I use up the 6 tbsp in my freezer.

Preheat the oven to 450°F.

Sift the flour as you measure it. Yes really. If you want flaky scones this is a must. Sift your dry ingredients together.

If you’re using frozen palm oil, I recommend shaving it with a sharp knife on a cutting board and then adding it to your dry ingredients.

Cut the fat into the dry ingredients. I prefer to use a pastry cutter, but you can also use two knives. You’re aiming for an end result that is the consistency of really coarse cornmeal. I usually don’t get quite that far. Add any dried fruit you might like raisins and dried cranberries work well.

Add oat milk. Stir as few times as possible, but get it evenly combined. The dough will be wet. Pat into a 1-inch thick flat round on a well-floured cutting board. Turn over to get flour on both sides. Cut into 8 pie-slices. Bake for ~12 minutes. I usually start with 9 and then check. You want them to be lightly browned at the edges.

Let cool. Eat.

Image ©2011 Jason Gift Enevoldsen

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