I will admit that I've never tried a Milano cookie. I am definitely more of a homemade-cookie kind of girl, but when my friend Mylie sent me this recipe for a vegan version of the Milano, I realized I could have the best of both worlds. A homemade vegan version of Pepperidge Farms' number one selling cookie could be mine.

The Milano recipe Mylie sent to me is from the creators of Vegan Cupcakes Take Over the World and is featured on their blog by the same name. I would say that just about every recipe they create is amazing, and this was no exception. Sure, I have no clue what real Milanos taste like, but these were definitely a hit with my Sunday afternoon, basketball-watching visitors. I did make one slight adjustment to the recipe by reducing my cooking time to 10 to 12 minutes, not the 12 to 14 they suggest. I tried the longer time with my first batch of cookies, but after cooling for only 20 minutes, they were already rock solid.

Let me know if these Milanos taste like the original or if you have veganized any other classic cookies. Enjoy!

Spaghetti with marinara is a dish that I, like many, grew up on, but we never made it from scratch in my house. I'm not quite sure why my family would spend hours making homemade pies, cookies, jambalaya, and biscuits—to name just a few—but never ventured into the realm of a homemade tomato sauce.

My first taste of a homemade version of the classic sauce came when I met my boyfriend. Our nightly meals started off on the more adventurous side, with dishes such as Wasabi Pea Encrusted Tofu Steaks topped with vegan Wasabi-Mayo, but like any relationship, things got a bit more tame over time.

When we finally moved on to making good ole comfort foods, he insisted that we always make the Italian-inspired dishes from scratch. Our pizza dough is never from a box that requires you to only add water, our ravioli is painstakingly rolled out by hand before being stuffed with sautéed mushrooms, and every tomato sauce is simmered, blended, and seasoned—never simply poured out of a jar.

Now that he has shown me that a homemade sauce is easy and that the fresh taste is definitely worth the minimal effort, I've expanded on his recipe below by adding my own soy meatballs to the mix. Enjoy the recipe, and check back tomorrow to find out what to do with the leftovers—if there are any.

As promised yesterday, here's a great idea for your leftover soy meatballs from my spaghetti and meatballs recipe: a meatball sub!

Meatballs, made from vegan ground-beef-flavor Gimme Lean, taste even better the next day, after they have soaked in your homemade marinara sauce overnight. When the meatballs are added to a toasted hoagie roll and topped with warm vegan mozzarella, you'll forget all about that spaghetti you ate them with last night and appreciate their newfound form in all its messy glory.

This classic deli sub is so satisfying that you'll probably be tempted to whip up a whole new batch of soy meatballs, so be prepared. Enjoy!

Many vegan cooks already know about the two most popular ways to replace eggs in a dish: using Ener-G Egg Replacer for baking, and using tofu for scrambles, quiches, or custards. But there are many other options out there that may perform better, depending on your recipe.

Here's a quick rundown on other egg replacement options:

•1 egg = 2 Tbsp. potato starch: Try this when you need an egg replacer that binds.

•1 egg = 1/4 cup puréed prunes

•1 egg = 1/4 cup applesauce: Great in desserts.

•1 egg = 1 mashed banana: Also good in desserts, but will make the final product more dense. Add 1/2 tsp. baking powder for a lighter texture.

•1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder

•1 egg = 1/4 cup mashed potatoes: Works as a binder in appropriate recipes.

•1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water: Great for adding healthy omega-3 fatty acids to a dish.

•1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again.

Remember that it's important to choose the appropriate replacer for each dish. Puréed prunes won't work in an "omelet," and mashed potatoes probably won't make the most convincing angel food cake. It's important to think about the function of the egg you are replacing—is it there for binding or leavening?—and think about the flavors of the dish. And after a little trial and error, you'll find at least one way to replace the eggs in just about any dish.

Chow.com recently posted a recipe for St. Patty's Day Chocolate Guinness Cupcakes, and immediately I knew that they needed to be veganized because it would allow me to indulge in both my love for dark beer and my love for baking.

The first step in veganizing the cupcakes is to replace the Guinness, which is not vegan-friendly, with another Irish stout or coffee. Next, replace the milk with soy milk and the eggs with Ener-G brand egg replacer. Finally, replace the sour cream with the vegan equivalent, or if you are like me and don't have any on hand, use Vegenaise. I swear this was good and led to super-moist cupcakes that even my brother, who seems to be deathly afraid of all things vegan, approved of.

To get a nice light dusting of cocoa powder, try placing a small amount on a spoon and then blowing it onto the cupcakes. Of course, you don't want to do this if you're baking something you're going to sell or, say, giving the cupcakes to a complete germaphobe, but it is a neat at-home trick.

Enjoy the cupcakes with a strong Irish coffee, and you'll have a buzz, not just from sugar, to last throughout the day.

During her senior year of high school, author Hannah Kaminsky juggled the production of her first cookbook (My Sweet Vegan), schoolwork, and various hobbies. During my senior year of high school, I remember juggling slightly less, including finding ways to check out of school early, hanging out with friends, and working a not-so-demanding part-time job. To say that Hannah has one up on me, and many others, at the young age of 18 is in no way a stretch.

Even more impressive than Hannah's ability to create a vegan dessert cookbook at such a young age is the fact that many of the delicious recipes she included are surprisingly sophisticated, and she took every single beautiful photograph in the book herself.

Lucky for me and you, Hannah agreed to do a short Q&A with us and peta2. Learn more about Hannah by reading her answers below, and then enter to win your own copy of My Sweet Vegan. To win, leave a short message explaining the extent of your culinary skills at the age of 18. The most interesting response, as determined by me, wins (see complete contest rules below).

Hannah Kaminsky, Author of My Sweet Vegan

When did you start baking?

I would occasionally help my mom in the kitchen when I was much younger. She would measure everything out and work the oven, while I handled the mixing duties. However, my solo baking adventures began around the age of 14, when I became vegan.

What was it that made you decide to go vegan?

I began experimenting with vegetarianism when I was a freshman in high school, but before I knew it, I was enmeshed in the issues of animal rights. I decided that no matter how hard it might be to make the transition, I wanted to do all I could to help the cause. To my great surprise, I had no trouble at all going vegan! Not once have I ever regretted that decision, either.

What is your favorite recipe?

While it's really hard to pick favorites, one that I find myself making over and over again is the Root Beer Float Cupcakes. Most people are just curious about how they will taste, but once they try a bite, they get hooked on the flavor and can't get enough of them! Beyond these cupcakes, the Green Tea Tiramisu is one of my personal favorite indulgences.

Chocolate or vanilla?

Oh man, tough one. When manipulated properly, both can be incredible flavors that go well with just about everything else. Seriously, don't make me choose! Can't we all just be friends and bake a marble cake instead?

Pies or cakes?

Cake, definitely. I love pie just as much as any other baked goods, but the extra step of making a crust can sometimes be a real pain. But…if we're talking about a graham cracker crust, then that's a different story altogether.

Cupcakes or cookies?

Honestly, after making so many thousands (probably millions, even) of cupcakes, I am starting to get a bit tired of them. Cookies take my vote right now, but of course that could change with little persuasion.

Any advice for the novice vegan baker?

I know that this has been said countless times before, but the best advice I can give is to be unafraid and try things out. Don't know how to replace the eggs? Who cares! Look around your kitchen, find things of similar textures, nutritional profiles, chemical properties, anything, and just give it a shot. No one has a definite answer as to what makes great vegan baking, just like regular baking, so never close your mind to the many possibilities that exist in terms of ingredients and methods. Most importantly, though, make note of your mistakes so that you can improve upon them and start cranking out awesome baked goods!

What's next for you?

I just started attending UMass Amherst, so a few more years of school lie ahead. However, whenever I'm lucky enough to get a ride home for the weekend, I go straight into the kitchen to work on my second dessert cookbook! There are so many exciting things brewing right now, I just can't wait to see where it all leads.

We will be giving away one copy of My Sweet Vegan. The contest ends on April 3, and the winner will be notified by April 10. And just so you know…by giving us your details here, we're taking that as acknowledgment that you've read and agreed to our privacy policy. And by commenting, you are agreeing to the following terms and conditions.

If you read PETA's blog, The PETA Files, you probably already know that I and many of my coworkers were attending South by Southwest in Austin, Texas, over the last week. Because of my obsession with Mexican food and our proximity to the border, I had planned on consuming one of my favorite cuisines for every single meal while in Austin—until I came down with the flu, that is.

Before the sickness set in, I was able to check out a few Austin veggie joints and indulge in only one Mexican meal! Here are a few food highlights from my trip:

•Mr. Natural: This all-natural vegetarian restaurant features some of the healthiest Mexican food in Austin. At the Cesar Chavez location, I sampled vegan tamales, brown rice, refried beans, and a carrot-coconut salad (pictured here), all of which were delicious.

•Mothers: I technically didn't get a chance to visit this restaurant, but my friends were sweet enough to deliver one of Mothers' "TLT" sandwiches (tempeh, lettuce, and tomato) to me. The restaurant's menu is quite diverse, featuring veggies, salads, sandwiches, lasagne, stir-fries, and a variety of Tex-Mex options, of course.

•Veggie Heaven: A small vegetarian restaurant that focuses on Asian-inspired dishes. I had to go for the tofu noodle bowl, but other popular menu items include the Protein 2000, bubble teas, and sweet buns.

•Whole Foods: The megastore on Sixth and Lamar was pretty much our home base during the trip. The expansive salad and hot bars offered a ton of vegan options on a daily basis that we couldn't pass on. A few highlights include the grilled pineapple and tostones.

Other than that, I pretty much survived on Clif bars and The Bad Girls Club while fighting through a 103° fever in my hotel room. I guess there's always SXSW 2009 to look forward to, when I can try again to fully explore the Austin food scene and try to make my "all Mexican meals" goal a reality.

Pesto is traditionally made from only a few key ingredients—basil, garlic, pine nuts, and Parmesan cheese. Of course, there are variations, but most recipes include these four ingredients. This means that the classic sauce is naturally vegetarian and can be easily veganized by omitting the cheese or replacing it with a vegan alternative.

Warm pasta enhances the flavors of this pungent sauce, but it's definitely not your only option for serving. Get a little crazy and try it on pizza, on a sandwich, as a marinade for tofu before it is baked, or even in lasagne.

Kale is by far my favorite green, and it has been ever since I realized I liked any greens at all. This happened when I worked at Real Food Daily in Santa Monica, a premier organic vegan restaurant with a menu that features veggies of the day.

So with a new green on the menu daily, I began to experiment and try them all. I practically overdosed on mustard greens, collards, Swiss chard, and kale. Well, we did get free leftovers at the end of the night, so I couldn't resist. I loved them all, but kale definitely stood out as my favorite.

This is going to sound incredibly corny, but during this time I realized that I love not only the taste of the leafy green and the fact that it maintains its structure even when cooked until soft but also that each bite makes you feel incredibly healthy. This is no doubt because of the high vitamin and antioxidant content of kale.

I am a purist and love my kale just steamed with a little tamari (also a RFD influence), but every once in a while I like to do more. Below is a recipe for braised kale, but you can also try it in soup, veganized mashed potatoes, or a dip.

To celebrate Meatout 2008, I've agreed to do a little guest post on The PETA Files. Be sure to check out the post, which includes my recipe for mock crab cakes served on warm crostini and topped with lemon-dill mayo. You can read the post, on the second best PETA blog, here.

There are a variety of places online where you can order vegan Easter candy, and finding vegan chocolate bunnies, chocolate eggs, or jelly beans—just like those you remember filling your Easter basket with as a child—is no longer difficult. However, if you're like me and you've waited until the last minute to plan for the sugar fest that often comes with the holiday, finding these goodies won't be quite as easy.

But don't fear! Those of us who tend to procrastinate—or are just super-crafty—can go the homemade route. Below is a recipe for basic chocolate eggs, which you can then manipulate into a variety of designs. Here are a few to try:

•Roll egg-shaped chocolate in chopped nuts.

•If you can find a cute Easter-themed mold, simply fill it with the chocolate and refrigerate.

•Allow the chocolate to cool in a thin layer, then cut out your favorite shape with Easter-themed cookie cutters.

•Decorate egg-shaped chocolate with dyed coconut. I recommend adding a few drops of food coloring to water and then adding your coconut. Allow to soak for a few minutes in the water, then remove and allow to dry completely before using to decorate.

•Use plastic Easter eggs to get your desired shape, scoop out the center, and fill with peanut butter, nuts, or another favorite candy. Close the plastic egg and refrigerate until both sides are firm and have joined together.

•Cover egg-shaped chocolate with holiday color foils or ribbons.

•Cover egg-shaped chocolate with vegan nonpareils or another small vegan candy.

You can shape and decorate the chocolate any way you'd like, so get creative with it! Also, please share if you have any other tips for DIY Easter candy.

Spring is here, which means that here in Atlanta, we are experiencing beautiful 60- and 70-degree weather but with nasty freezing cold mornings still thrown into the mix. Before the heat settles in for good, I decided to get my last fix of a thick, creamy, warm soup—because hot foods will only be making rare appearances on my menu over the next few months.

With a quick search, I found several recipes online that use carrots and coconut milk blended into a thick soup, and I decided to give a combination of the recipes a try. Some of them added additional flavor with curry and some with basil, but I decided to just use them both! Combined with the coconut milk, the soup was sort of a full-blown Thai ingredients extravaganza.

While researching recipes, I also came across an interesting site, ThaiTable.com, that is strictly dedicated to Thai cuisine—from ingredients info and recipes to travel and more. If you enjoy this soup or Thai food in general, check out the site for more recipes that can be easily veganized.

While stalking the Green Olive Media Web site yesterday—which does beautiful design and PR for restaurants, and I wish to god there were someone doing this with the same degree of success for veg restaurants—I found out that this year's list of James Beard award nominees has been announced. Although not surprised, I was happy to see that Hugh Acheson from Five and Ten in Athens, Georgia, is nominated for Best Chef in the Southeast. Many of you who read the blog regularly probably already know that I lived in Athens for many years and that I love the delicious vegan plate that Five and Ten creates.

I was, however, surprised to see one vegetarian cookbook nominated for an award and a few more things I love on the list. Here's a quick rundown of what stood out to me:

•How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman: Nominated in the "General" section of the James Beard Foundation Books Awards.

•Super Natural Cooking: Five Ways to Incorporate Whole & Natural Ingredients Into Your Cooking by Heidi Swanson: From the blogger who delivers great pictures and recipes at 101 Cookbooks, a large number of which are vegan or vegetarian. She's nominated in the "Healthy Focus" section of the James Beard Foundation Books Awards.

•Chow.com: Nominated in the "Website Focusing on Food, Beverage, Restaurant, or Nutrition" category. It is by far my favorite online food site—next to this one, of course—because of the great blogs, recipes (many vegan), and videos it offers from a youthful point of view.

•Top Chef Season 3: The Bravo show hosted by Tom Colicchio and Padma Lakshmi is nominated in the "Television Food Show, National and Local" category. I've been a fan since season one, when I would watch every week with a few of my favorite people. Season four in Chicago just started and is featuring a few of the most famous in the food world, including Wylie Dufresne of wd-50, Rick Bayless, and Anthony Bourdain—and we're only a few weeks into the season.

You can learn more about James Beard, the great culinary figure the awards are named for, and the scandalous past of his foundation in The United States of Arugula: The Sun-Dried, Cold-Pressed, Dark-Roasted, Extra Virgin Story of the American Food Revolution by David Kamp.

My coworker Debi recently asked me for a potatoes au gratin recipe after experiencing a strong craving for the traditionally cheesy casserole. I don't remember ever having a nonvegan version of the dish growing up, so in order to make her dreams—of finding a delicious dairy-free version—come true, I had to do a little research.

As with many vegan recipes that seek to replace cheese and cream, I found several different potatoes au gratin recipes coming from two different schools of thought—replace with soy cheese or replace with a nutritional yeast-based sauce. After a quick chat with Debi, I decided to try the nutritional yeast version, and she would try a soy cheese recipe. I think I made the wrong choice.

In my mind, I was choosing the more labor intensive and more delicious recipe, and I thought for sure that the results would please, but in the end I was a little disappointed. If you like recipes that are loaded with nutritional yeast, then this is for you. You will love it. But everyone else out there might want to go a little lighter on the nutritional yeast. I say start with one quarter of a cup, then add more to taste. I also thought that this recipe made too much sauce for me, but some people like that! If you want less creaminess, add one more sliced potato to the mix.

My next adventure with potatoes au gratin will be with a soy cheese-based sauce, and of course I'll give a full report.

It was a pleasant surprise when I received an e-mail a couple of weeks ago from VegNews magazine offering up a free gift pack for a contest on this blog. VegNews is the first magazine about vegetarianism that I remember seeing in "normal" stores, and it looked just like all the other "normal" magazines. Something about that was quite comforting to a vegetarian teenage girl (me). At first I didn't know any other vegetarians, so seeing an entire magazine about my lifestyle—and in full color with glossy pages, no less—made me realize that I was not alone.

That's exactly why I'm happy to offer up the VegNews gift pack as a prize to one of my lucky readers. The pack includes the magazine's signature oversized tote bag, six jumbo vegan cookies, a copy of the current issue of VegNews, and a one-year subscription! Entering is easy. Just leave a short comment below telling me why you deserve to win the gift pack, and I will choose the best answer. That's it!

Details, details: We will be giving away one VegNews gift pack. The contest ends on April 18, and the winner will be notified by April 25. And just so you know…by giving us your details here, we're taking that as acknowledgment that you've read and agreed to our privacy policy. And by commenting, you are agreeing to the following terms and conditions.

Good luck!