Parsnip Parsimony- A vegan baking and science blog.

“You’re crazy, Susie!”


When Susie was a vegan new to baking school, and realized that she could use the scientific method to veganize the traditional bakery products she was learning how to make. It made her realize that science was awesome, and she decided to go to school to get a food science degree. Now, she is living near Portland, OR. and trying her damndest to finish all her food science school prerequisites. Once in a while, she has time between homework assignments to try one of the many baking projects that are constantly floating around in her mind. When she does, her process and results end up on this blog, Parsnip Parsimony.

Currently, Susie is working on finishing what was initially intended as a blog post, but then grew to essay size, and is now probably best described more as a zine thing, about her biggest project of all: the development of an all purpose vegan egg replacer. Stay tuned for this!

6 Responses to “About”

  1. Amy McNutt said

    I will love you forever and ever if you come up with a vegan egg.
    I NEED to make vegan éclairs.

    I’ll trade you my Tirimisu recipe for a tiny little hint of what you are using as ingredients
    ? Gluten? Cream of Tartar? Oil?
    Texas vegans need to know.

    Thanks for all your hard work.

    Spiral Diner & Bakery

  2. Just found this awesome blog, but it looks like it has been abandoned. 😦 Please come back Susie! We need your meringue!

  3. jennk said

    Wow, this is the kind of blog I’ve dreamed of for a long time. I am so glad you include all the science along with the food. I am a gluten free baker, and when something doesn’t turn out, I attempt dissecting it scientifically and become irritated that I don’t know the answers. I would like to know more from a scientific standpoint of what the heck I’m doing when I’m mixing and beating and heating and pouring. Anyway, I stumbled across this article some time ago, and I am wondering if you can tell me if it -means- anything applicable for us bakers. I’ve done some research into high tyrosine foods, and have seen some very unscientific, though interesting, results in my own kitchen experiments. But you are the expert. I’d love it if you’d translate it for the rest of us, please:

    Thank you!

  4. Ander said

    Hi Suzie! I’m really glad I found your blog. I am really impressed with your scienctific approach to recipe making. I’ve been looking to learn more about the science behind baking, especially vegan baking. I am passionate about vegan pastry arts, and am considering going to baking school. I’m curious to know what your experiences were attending baking school as a vegan. I can imagine myself having ethical concerns about being required to (and paying to) bake with animal products that I don’t support. I imagine one would have to eat many non-vegan foods as well. Lastly, wouldn’t the whole experience leave one yearning for more vegan-specific information? Despite these concerns, I can still see baking school being incredibly valuable. Anyway, keep up the great work on this blog, write a cookbook oneday, and if you feel like responding to my concerns that would be awesome. =D

    Sincerely, Ander

  5. al said

    the science behind vegan baking! excellent. this will be such a good resource.

  6. puvi said

    Hi Susie,

    My hunt for eggless meringue brought me to your blog. The amount effort you put in for each of your blog with all the explanation is really amazing. But seems like you are no longer blogging, because the last archive i found is of June 2009. Please continue the good work. Hope to see you back soon.

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