This page is for ques­tions about nom! nom! nom! blog.com or my cook­books. If you have ques­tions you’d like me to answer, please leave them in the com­ments or email me at nomblog@gmail.com.

Misc Questions

What does ‘nom’ mean? I get this one a lot. ‘Nom’ is the sound you make when eat­ing some­thing yummy, such as a vegan cookie or piece of cake. The word ‘nom’ is pop­u­larly affil­i­ated with icanhascheezburger.com. For more infor­ma­tion on nom and lol­s­peak see here and here. It’s illu­mi­nat­ing. ;) Truly, Cheezburg­ers is one of the high­lights of my day, everyday.

Don’t I know you from some­where? Pos­si­bly. I used to blog at Squirrel’s Vegan Kitchen, which I had for about three years.

Oh, yeah. What’s with your thing with squir­rels, any­way? Well, I just like ‘em. They are like a hamster/kitten hybrid, they are incred­i­bly smart and funny and we have an awe­some com­mu­nity of squir­rels who live behind our home that we enjoy the com­pany of. We even have a squir­rel feeder on the patio and have trained our cats to shoo the blue jays away so they don’t waste the squirrel’s food, which they just carry off then drop. Yes, we are those kind of people.

Cook­book Questions

In the Pump­kin Choco­late Chip Cook­ies recipe there is no milk listed in the ingre­di­ents, but it calls for it in the direc­tions. What do I do? Oops, my bad. It’s sup­posed to call for 2 teas. of milk of your choice. Sorry about that.

On the Upside-Down Pecan Sticky Muffins, it looks like I’m miss­ing half of the ingre­di­ents? What should I do?
Turn the page. :)

I hear there was some prob­lem with the mea­sure­ments for the You Are My Sun­shine Bread? Unfor­tu­nately, a cou­ple of the mea­sure­ments were printed incor­rectly. It should read 1 1/4 cups of all-purpose flour and 1 1/4 cups of milk.

Where do your recipes come from? A large hand­ful are from fam­ily recipes and favorites, just adapted and made vegan. The rest are from var­i­ous places. Some­times I think of two fla­vors or a fla­vor and tex­ture that would be good together and look for the best baked palate to show­case them with. Other times I see a recipe or baked good in a mag­a­zine or blog and think “ooh, we need a vegan ver­sion of that!”

 

16 Responses to FAQs

  1. Andrea says:

    I just received your new book, The 100 best vegan Bak­ing Recipes, am I miss­ing some­thing? I thought being Vegan was, no ani­mal prod­ucts, yet your book has ani­mal prod­ucts in the recipes. Can you tell me why the book says Vegan, but actu­ally is not a vegan bak­ing book?

    • Kris says:

      Can you tell me what you saw to make you think it’s not a vegan bak­ing book? Every­thing in there is vegan. If you’re ask­ing because I use the word “milk” you should read the intro, where I talk about how I do so because I don’t want read­ers to think they have to use soy milk or almond milk, unless one works bet­ter and then I spec­ify. And because writ­ing “soy/almond/rice/oat/hazelnut milk” in each recipe would look very clut­tered. And because I think putting word milk in quotes in a cook­book looks stu­pid and degrades the value of vegan food. Other than the use of the word “milk” I’m not aware of any­thing that would appear unve­gan about this com­pletely vegan tome.

  2. maria says:

    I’m mak­ing your Oaty Nutter-Butter Bars, and the direc­tions don’t say when to add the PB. I added it w/the apple­sauce (except I used Sunsweet Lighter Bake instead). Just wanted to give you a heads up.

  3. Katie says:

    I’ve loved every­thing I’ve made so far, but I’ve found with every­thing I’ve made, espe­cially with the breads that have veg­gies or fruits in them, that I have to bake for a lot longer than the recipe calls for. Am I doing some­thing wrong? Should I be squeez­ing out the liq­uid from the veg­gies before I put them in the batter?

    • Kris says:

      HI Katie!

      What recipes have you tried? Do you have an inter­nal ther­mome­ter in your oven to ver­ify the tem­per­a­ture? Just try­ing to gather more info so we can trou­ble shoot!

    • Katie says:

      I don’t have an inter­nal ther­mome­ter, just the one on the top of the stove. The trou­ble was with the Sun­shine Loaf, Gar­den Muffins, and Choco­late Doughnuts.

      Thanks!

      • Kris says:

        Hey Katie!

        I always rec­om­mend get­ting ther­mome­ter to ver­ify the tem­per­a­ture of your oven. Even 10 degrees can make a big dif­fer­ence. Ele­va­tion can also affect baked good when it comes to ele­va­tion. For the Sun­shine Loaf, please see my amended mea­sure­ments above. As for the Gar­den Muffins and Dough­nuts, I would try adding 2 tbsp-1/4 cup addi­tional flour to them.

        Sorry for the trou­bles! I think this is part of the trou­ble that bak­ing can have, even the time of year the flour you are using was har­vested can affect the end result– some recipes are resilient to these fluc­tu­a­tions and oth­ers, not so much.

  4. mihl says:

    Hi Kris,

    I bought your book awhile ago and haven’t made any­thing from it yet although many recipes look great. I already made along list of things to try and I might start with the baked chocolate-glazed donuts.
    I was won­der­ing why there isn’t any rais­ing agent called for in the recipe. No yeast, no bak­ing pow­der, no bak­ing soda. Is that cor­rect? Thanks a lot!

    • Kris says:

      Sorry for the delay in response– I was on a lit­tle hia­tus this month from the blog.

      Another typo found– and so it shall be destroyed! This should call for 1/2 teas. of bak­ing pow­der. It gives them that bit of light­ness while still keep­ing them dense like a cake doughnut.

      Thanks!

  5. Mihl says:

    Thank you! I’ll make a note and hope I can make these soon. They sound so delicious.

  6. kylie gusset says:

    i have a gluten free vegan friend, and wanted to do some bak­ing for her, and just wanted to check before i got the book as to whether you offer gluten free options? might you have any advice for those want­ing to do gf vegan baking?

  7. zeenes says:

    Hi Kris!

    I’ve had your Damn Tasty book for quite a while, and just got around to mak­ing the Lemon Almond Torte today. Can you please ver­ify that all the ingre­di­ent amounts for the torte are cor­rect? The bat­ter was wet and not really con­ducive to spread­ing up the sides of the pan, nor could it be poked with a fork.

    Thanks so much!

  8. nidia says:

    Hi Kris — I have both of your books and love your recipes. Thank you for shar­ing your recipes and for all the hard work you put into them. I made your bet­tah chet­tah bis­cuits yes­ter­day and they were soooo YUMMY! My dough was very dry and i ended up with extra flour at the bot­tom of the bowl but that didn’t seem to hurt the tasty or tex­ture very much. Is the dough sup­pose to turn out that dry? I’m guess­ing I made a mis­take while mea­sur­ing. Thanks again!

  9. Jennifer Bushell says:

    I’m a bud­ding yogi and flirt­ing with the idea of veg­an­ism. I ordered a veg­e­tar­ian cook­book and spot­ted your bake cook­book, which I love to do. I saw your blog and checked it out. I can’t wait to get my cook­book, the pic­tures of food on your blog are beau­ti­ful and am going to try some of your other non­bake recipes. Look­ing foward to try­ing out your recipes. Thanks!