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 at 9:18 am #

    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 at 6:16 pm #

      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 at 2:38 pm #

    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.

    • Kris at 7:20 pm #

      Argh! Typos! Thanks for the head’s up, Maria!

  3. Katie at 11:53 am #

    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 at 1:42 am #

      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 at 2:38 pm #

      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.


    • Kris at 4:29 pm #

      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 at 9:48 am #

    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 at 1:47 am #

      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.


  5. Mihl at 7:03 am #

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

  6. kylie gusset at 3:24 pm #

    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?

    • Kris at 10:14 am #

      Hi Kylie!

      Unfortunately, I am not very well versed in gluten free vegan baking. My book would not be the best resource for that. Some good resources would be cookbooks by Dreena Burton or resources on The PPK forums.

  7. zeenes at 12:39 pm #

    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 at 8:43 am #

    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 at 11:07 am #

    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!

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