Nov 10, 2015 @
My name is Aimee Fenech, I’m a blogger currently working on a project called barenakedvegan, at the moment this blog hasn’t yet been launched however I am as you might imagine busy working my fingers away at the content.
I’m writing to you as I’d like to feature one of your recipes which includes cranberries – I am writing an article at the moment which features this fruit and it would link in nicely with it especially with the holiday season coming up.
The idea behind this project is to work with people in a collaborative manner so I will be contacting other bloggers/content producers as I go along so that I not only enrich the blogs relevance to the public but also link information back to the original sources. So in effect the article will make reference to your website with a link so that readers can visit it.
Once the article is published I will send you a link to it so you can have a look at what it looks like and perhaps if you like you can then link it your site.
I look forward to hearing from you….. p.s. what are the chances of me bumping into another Aimee 🙂
Nov 11, 2015 @
Hi Aimee (nice to meet a fellow Aimee 😉 You are welcome to use the recipe photo and link. I just ask that you do not publish the entire recipe and be sure to link back to the original recipe page itself. I look forward to seeing your blog when it’s complete and would love a link to your article when it goes live!
Feb 22, 2017 @
I’m a bit confused. “1 C Family-Sized Bag of Prepared Coleslaw Mix OR shred your own mix of red & green cabbages along with carrots. About 4 total.” Does this mean I’m to use one cup of the family sized bag or 4 cups of my own shred?
Feb 23, 2017 @
Sorry about that Lindsay. We are in the process of migrating all of our recipes to a new plugin and it seems to have jumbled this one up. So to clarify, it’s one large “family size” bag or a total of 4 cups if you decide to make your own. The measurements are so important in this recipe, you can make it to taste. Enjoy! 🙂
Mar 30, 2017 @
I was trying out your dog biscuit recipe to make some easter goodies for my girl but mine came out all crackled on top, not smooth like yours shown in your photo.
Could you tell me how you got your cookies to stay smooth?
Mar 30, 2017 @
Hi Vanessa, I have made these a million times and the answer to your crackles is definitely moisture. You need more. You can pretty much tell how they will bake when you roll them out. If the dough is smooth when you roll, it will be smooth when you bake. So I would add more liquid. Also, you can add more liquid as you re-roll the dough, just give the dough a moment to rest after rolling and before cutting so it holds its shape. It will seem a little sticky, but as long as you can roll and cut it, you are good! I highly recommend doing the drying technique in the oven on low heat if you have the time. The moisture bakes out and they get crunchy. They also keep much longer. I hope this helps and feel free to ask if I can help further. You are a good dog mom 🙂
Apr 16, 2017 @
Hi, Just wondering if 1/4 C Vegetable Shortening means a 1/4 of cup of something like vegan lard?
Thanks in advance.
Apr 16, 2017 @
Hi Laura! I use good old fashioned Crisco and yes, it’s vegan 🙂 http://www.crisco.com/all-about/vegetarian but there are certainly other brands to choose from depending on where you live. I hope that helps!
Apr 27, 2017 @
I want to try your dog biscuit recipe again but Kai wasn’t a fan of the banana. Would it be possible to subsitute a different flavor, like chicken broth?
I know mashed banana have more substance to them then broth so I’m wondering if a switch would even be possible.
Aug 12, 2017 @
For chocolate moulton cake…i will be making day before. im guessing you wont hav the melted chocolate part if re heating. So thought make it all minus water then put in fridge and add water just before cooking next day. does this sound ok? thank you
Aug 12, 2017 @
Hi Nicky, I am guessing you are making this recipe? (http://theveglife.com/vegan-hot-fudge-pudding-cake/) My only concern is that the dry ingredients in the cake contain baking powder and it will begin to react when combined with liquids. Since that is what makes the cake rise, I honestly am not sure how it will perform. It is perfectly fine made ahead and reheated, however it will be more like cake and less like pudding. Add a scoop of vegan ice cream and it’s really good!
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