Comments for Mom's Vegan Kitchen

Comment on Where to Buy by Mom

Mom — Tue, 01 May 2012 22:43:35 +0000

We don’t currently export to the UK, but check our list of online retailers as some of them do ship overseas!

Comment on Where to Buy by villeta13@googlemail.com

villeta13@googlemail.com — Tue, 01 May 2012 15:43:51 +0000

do you sell in the UK, i love french toast?!!

Comment on Mom’s Vegan Kitchen French Toast Mix Nutritional Information by Mom

Mom — Wed, 18 Apr 2012 16:48:13 +0000

You can expect your mix to retain its deliciousness for about a year, although for maximum flavor we recommend finishing it within 6 months – not that we expect it will sit around your kitchen for that long! Keep it tightly closed and store in the cabinet or even in the fridge.

Comment on Mom’s Vegan Kitchen French Toast Mix Nutritional Information by Lucien

Lucien — Sun, 15 Apr 2012 17:48:26 +0000

I love this product but I noticed after I purchsed it from whole foods,there’s no expiration date on the package.

Comment on Heavenly Vegan Whoopie Pie Recipe by Shannin

Shannin — Wed, 11 Apr 2012 01:28:58 +0000

I just made these. I think next time I will leave out at least 1/4 cup of sugar from the cake part. I also added 1/4 tsp of chocolate extract to the cake and 1/2 tsp vanilla extract to the filling. These were very yummy. Big hit with my guests. Definitely going to make them again.

Comment on Mom’s Vegan Cinnamon Rolls by Mom

Mom — Sun, 01 Apr 2012 23:16:32 +0000

Stephanie,
Hellooooooooo over there! We were just in your lovely hometown for the Seattle VegFest!
We are wholesale only but would have made an exception for a homegirl overseas . . . but the shipping rates. Yikes.
Your best bet would be to order from one of our retailers that ship internationally, like Vegan Essentials. I suspect the cost will still be pretty high, but at least they have a process in place. Might be more cost effective to just come pick it up yourself
xoxoxoxo
Mom

Comment on Mom’s Vegan Cinnamon Rolls by Stephanie

Stephanie — Sun, 01 Apr 2012 22:37:38 +0000

Hi there! Seattlite living across the pond in the UK – - I gotta know, do you ship the biscuit mix abroad???? This recipe is making my mouth homesick.

Comment on Supplier statements on GMO/GE foods by Angela James

Angela James — Tue, 13 Mar 2012 02:12:36 +0000

Awesome. Thank you!

Comment on How to Make Cashew Cream and Vegan Alfredo Sauce by Mom

Mom — Sat, 11 Feb 2012 15:14:56 +0000

Welcome to veganism! This is a great basic recipe to have in your repetoire, and it’s really so simple and fool-proof. “Cover with water” just means add enough water to fully submerge the nuts. Don’t worry about getting the amount of water just right – you can always add more to make it thinner, and if you think you’ve made it too thin, remember it will thicken when you heat it up. In fact, you may need to add more water while you’re cooking, and if you have leftovers (fettucine alfredo, for example) you will definitely want to add some water when you reheat them.
Cashews tend to be kind of spendy, in part because they have to be processed to remove their toxic outer covering. It’s worth it to shop around; the best price I’ve found here in Portland is the Whole Foods store brand bagged (not bulk) nuts.
Let us know how the recipe works out for you!

Comment on How to Make Cashew Cream and Vegan Alfredo Sauce by Marcella Amatore

Marcella Amatore — Sat, 11 Feb 2012 10:08:33 +0000

Hello. Thanks SO much for the great Cashew Cream recipe! I’m a fairly new Vegan, and am excited to try this once I buy some cashews. =-) I have an important question, however. In step 4, your instruction “Cover with water..” doesn’t specify how much water. I assume you meant “add” instead of “cover”, otherwise I don’t know what you mean by that. Is that correct? And if so, how *much* water do I add right before pureeing? Thanks for your time. I hope to hear back from you soon so I can make this recipe properly.