vegan baker

One of my earliest memories is of breaking a vintage electric handmixer by grinding at a bowl of suspicious-looking cookie batter for an hour. The recipe was out of the Joy of Cooking, and the cookies tasted like overheated motor. As I recall, I did a lot of substitution.

I still do a lot of substitution, of course. By the time sophomore year of college rolled around, I was fed up with waiting for vegan food to move into the realm of the delicious. I started to make messes in my cramped, decrepit kitchen. They were not successful. I waged what became known as The Muffin War, and my roommate and then-boyfriend unhappily became the collateral damage. To this day, they whine if I say “muffin” around them.

But time helped.

I’m no genius chef, but I’m competent enough that someday I might be good. And if all else fails, the bunnies will eat the messes.