Vegan MoFo Day 12: Favorite Cookbook

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     Surprise!  My favorite cookbook is NOT vegan!

     I absolutely love love love my mom’s Better Homes & Gardens cookbook from the late 80’s-early 90’s.  It’s the cookbook that I grew up using for all my baked goods, especially around the holidays.  
     This cookbook has a chapter for everything and separates foods by categories that make sense (cake, pies, candy, etc.).  I’ve used this cookbook for my foundations for baking just about anything.  They have recipes for everything you could want (or not want!) to bake.  I love that they take a from-scratch approach to most of their recipes.  Some recipes are simplified for the busy cook, but most are left as complicated or uncomplicated as they should be.  

The recipe that I used for my shortbread cookies came from this book!  It’s such a simple, foolproof recipe!  Ever since I’ve gone vegan, I’ve managed to get frustrated with this book because of recipes that are not easy to veganize.  On the flip side of that, however, I love the challenge!  Making any of the cookies in this book is nostalgic for me and brings me right back to my childhood.  My favorite recipe from here is the snickerdoodle recipe.  I’ve attempted to recreate them here in my first ever blog post.

Recipe notes are what I live for. They make me cry every time!

     There’s also that other post from last year that features another BHG recipe: ranger cookies!  I remade them to be semi-healthy for Father’s Day. I absolutely love the recipes in this cookbook.  They are all meant to share with your favorite people…that’s the entire reason that I love food!  (Well, eating it is pretty rad, too…but I wouldn’t enjoy it nearly as much if I had to eat it alone!)  =)
For this cookbook celebration, I made one of the easiest and most simple recipes of all: muffins!  These muffins come out more like a cross between a scone and muffin rather than a breakfast cake like most would eat nowadays.  These muffins are dry and crunchy on top, which is quite satisfying.  They are less sweet than commercial muffins and I made them with raspberries studded on top for tartness.  
     I never underestimate our power as cooks to be able to transform any recipe into whatever we want to.  I don’t like to confine myself to just vegan cookbooks or vegan recipes.  Vegan is a parameter for cooking that should be factored in just as dietary restrictions should.  Sometimes, I still want a simple baked good from my childhood and this cookbook still holds solid recipes for me to use.  With a few tweaks, I can still enjoy food that I love, just in a different way. 😉

Basic Raspberry Muffins

Yield: 6 Muffins
Free of: Gluten, Nuts
Adapted from: Better Homes & Gardens Cookbook 


  • 1 cup millet flour
  • 1/2 cup white/brown rice flour
  • 1/4 cup gluten-free AP flour
  • 2 1/2 tsp baking powder
  • 1/4 cup coconut sugar
  • 3/4 tsp salt
  • 1/4 tsp xanthan gum
  • 4 Tb aquafaba/water + 1 Tb flax meal, mixed together
  • 3/4 cup non-dairy milk
  • 1/3 cup coconut/other neutral-tasting oil
  • 1/2 cup raspberries

Preheat oven 400 F.

  1. Whisk together all dry ingredients in a large mixing bowl to blend together.
  2. Add in the wet ingredients, except for the raspberries and stir with a wooden spoon.
  3. Fold in the raspberries.  You can use fresh or frozen, whatever is available.
  4. Line a muffin tin with papers.
  5. Spoon about 2 Tb of batter into each well of the muffin tin.  
  6. Bake the muffins for 20 minutes or until fluffy and golden. 

4 thoughts on “Vegan MoFo Day 12: Favorite Cookbook

  1. what a great post! I agree about not limiting ourselves to vegan cookbooks. In fact, just tonight I used my Joy Of Cooking for a pie crust and a shortbread crust…. sometimes nothing beats the classics for the basics.


    1. That’s great! Yeah I love veganizing old recipes. Sometimes they are just what you’re looking for with texture and taste. If it’s easy to veganize, why not? 🙂


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