Comments for The Vegan Monster

Comment on Finally back! + Newsletter Update by The Vegan Monster

The Vegan Monster — Mon, 03 Nov 2025 23:38:59 +0000

Hi Angela,
Thank you so much for your lovely comment and thoughtful words. Much appreciated!
All the best to your and your loved ones,
Jana xx

Comment on Finally back! + Newsletter Update by Angela Stephenson

Angela Stephenson — Thu, 16 Oct 2025 20:11:30 +0000

Hi Jana, I’m so glad you are back. I often dip into your website and facebook page to see if you have posted any new recipes. I’m so sorry you have had such a tough time lately. I think of you often and remember fondly of the times we worked together in the orchard. Our kids are all teenagers now and have started to make their own way in the world. All the best with your new recipes and I look forward to hearing how you are. God Bless You.

Comment on Nut-Mylk Pulp Chocolate Cake (Vegan, Gluten-free, Oil-free) by The Vegan Monster

The Vegan Monster — Mon, 06 Oct 2025 01:03:05 +0000

In reply to Lu. Hi Lu, First of all apologies for my very late reply. Due to personal and health-related reasons I had to take a long break from my blog. Thank you so much for your comment and your lovely feedback. It makes me very happy to hear and it means a lot All the best and warm regards Jana

Comment on Vanilla (R)ice Cream With Salted Caramel Sauce (Vegan, Gluten-free, Nut-free) by The Vegan Monster

The Vegan Monster — Mon, 06 Oct 2025 01:01:47 +0000

In reply to Noella.

Hi Noella,
First of all apologies for my very late reply. Due to personal and health-related reasons I had to take a long break from my blog. While my reply comes very very late, I’ll still leave it here in case it can help you or others.
That’s a very good question. I personally find that my ice cream recipes work best with some kind of fat added. Be it from coconut cream or blended nuts/seeds. If cashews are OK for you to eat, then you could add 1/2 cup of those (soak them in water for 4 hours before that). I hope this helps.
All the best and warm regards
Jana

Comment on Probiotic Pink Cream Cheese (Vegan, Gluten-free) by The Vegan Monster

The Vegan Monster — Mon, 06 Oct 2025 00:58:14 +0000

In reply to Malvina.

Hi Malvina,
First of all apologies for my very late reply. Due to personal and health-related reasons I had to take a long break from my blog.
While my reply comes very very late, I’ll still leave it here in case it can help you or others.
I use any good quality probiotic capsule that I can get from the drugstore. Luckily these days there are a few options available.
All the best and warm regards
Jana

Comment on Hazelnut Chocolate Loaf (Vegan, Gluten-free, Oil-free) by The Vegan Monster

The Vegan Monster — Mon, 06 Oct 2025 00:56:47 +0000

In reply to AJ.

Hi AJ,
First of all apologies for my very late reply. Due to personal and health-related reasons I had to take a long break from my blog.
While my reply comes very very late, I’ll still leave it here in case it can help you or others.
Psyllium fibre is an excellent binding agent to make up for the missing gluten. It holds the dough together and also adds extra fibre as a side effect.
Alternatively you can use 1/4 tsp guar gum.
All the best and warm regards
Jana

Comment on Raspberry Banana Donuts (Vegan, Gluten-free, Fruit-sweetened) by The Vegan Monster

The Vegan Monster — Mon, 06 Oct 2025 00:54:19 +0000

In reply to Morgan.

Hi Morgan,
First of all apologies for my very late reply. Due to personal and health-related reasons I had to take a long break from my blog.
While my reply comes very very late, I’ll still leave it here in case it can help you or others.
As an alternative for psyllium fiber husk I recommend 1/2 tsp guar gum.
All the best and warm regards
Jana

Comment on Vanilla Choc Chip Cookies (Vegan, Gluten-free, No Refined Sugar) by The Vegan Monster

The Vegan Monster — Mon, 06 Oct 2025 00:52:54 +0000

In reply to Mary. Hi Mary, First of all apologies for my very late reply. Due to personal and health-related reasons I had to take a long break from my blog. Thank you so much for your lovely comment and feedback, really appreciate it While my reply comes very very late, I'll still leave it here in case it can help you or others. When I first started out baking gluten-free, I also didn't like the flavour of buckwheat and used a lot of sorghum flour, which works quite well. Over the years I got accustomed to the buckwheat flour taste. I also find that it tastes better the fresher it is. All the best and warm regards Jana

Comment on Blueberry Chocolate Cake (Vegan, Gluten-free, Without Refined Sugar, Low-Fat) by The Vegan Monster

The Vegan Monster — Mon, 06 Oct 2025 00:49:17 +0000

In reply to sarah. Hi Sarah, First of all apologies for my late reply. Due to personal and health-related reasons I had to take a long break from my blog. Thank you so much for your comment and lovely feedback. I'm sooo happy to hear it Also really good to know that the recipe works with the changes you mentioned. Much appreciate it All the best and warm regards Jana

Comment on Lemon Tart (Vegan, Gluten-free, Fruit-sweetened) by The Vegan Monster

The Vegan Monster — Mon, 06 Oct 2025 00:47:50 +0000

In reply to Tania. Hi Tania, First of all apologies for my late reply. Due to personal and health-related reasons I had to take a long break from my blog. While my reply comes way too late I'll still leave it here in case it can still help you or others. You could try the crust from my Tomato Tart recipe by omitting the salt and adding extra sugar. The almonds can be replaced with ground sunflower seeds. All the best and warm regards Jana