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Newest Recipes

 
Review: Sweet and Sara Peanut Butter Smores Print E-mail
Product Reviews
Written by Mattie   
Tuesday, 30 June 2009 01:53
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These were awesome! They consist of a layer of graham cracker crust with a thin layer of peanut butter topped by a marshmallow then covered in a thin layer of dark chocolate. The graham cracker crust fell apart a little too easily but luckily it was still anchored to the smore by the peanut butter layer. The marshmallow part was very well done- if you fed this to a non-vegan they wouldn't consider it being vegan for even a second. Every bite results in getting all of the layers which was great, and who can go wrong with peanut butter, marshmallow, graham cracker and chocolate?
 
Agave Maple Syrup Print E-mail
Frostings, Icings and Sauces
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One of the best parts of growing up was waking up to the aroma of Dad's legendary pancakes every Sunday. After gorging on them doused with maple syrup, the fam and I would go hiking on Mt Tam. Like clockwork, I'd eventually proceed to have an enormous mysterious energy crash that would reduce me into a quivering mess that Mom would call 'the shakes'. I later found out this was because the maple syrup I loved so much was causing my blood sugar to peak, then crash due to it's high glycemic index. Now I'm a lot more careful by making sure that I get some veggie sausages and go easy on the maple syrup. Agave syrup has a significantly lower glycemic index than maple syrup. Adding maple extract to it makes it a delicious maple syrup substitution. Check out our article here for more information on sweeteners and glycemic index. The simple recipe for this syrup is after the break.
Read more... [Agave Maple Syrup]
 
Review: Allison's Gourmet Vegan Walnut Fudge Print E-mail
Product Reviews
Written by Mattie   
Wednesday, 24 June 2009 21:04
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Vegan fudge is pretty rare which is sad. Lucklly, Allison's Gourmet has noticed this and taken the initiative to change this situation. This fudge is really rich and smooth. There was a small hint of coconut which complemented the chocolate which was nice. It's extremely soft and lacked chewiness which would normally be a negative for me but didn't bother me in this case. I found it to be a little on the sweet side. The walnuts on top were a great contrast to the chocolate. Overall a great fudge! This fudge contains the follwing ingredients in order by weight: organic sugar, organic fair-trade cocoa, organic walnuts, organic coconut milk, organic coconut butter, organic vanilla, sea salt. Available at www.allisonsgourmet.com.
 
Everyday Dish: Wheeler's Peanut Butter Ice Cream Print E-mail
News
Written by Mattie   
Monday, 22 June 2009 20:36
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The fabulous Everyday Dish TV has a video up with Wheeler Del Torro, author of The Vegan Scoop. Wheeler and host Julie whip up a batch of his famous Peanut Butter Ice Cream sporting not one, not two, but three additions of cayenne pepper to compliment it's peanut buttery goodness. We need to get on this vegan ice cream business. See the vid on Everyday Dish here then check out the recipe.
 
Building Your Vegan Kitchen, Part 2: Stocking Your Pantry Print E-mail
Articles and Guides
Written by Mattie   
Sunday, 21 June 2009 15:54
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This is Part 2 of a 3 part series on how to get your kitchen dailed in for easy vegan baking. In Part 1 we talked about essential cookware that we recommend to make things nice and easy. In this article we'll detail ingredients that will make your vegan baking adventures easier so you're not running to the store trying to find that one ingredient you forgot about at 1am. Part 3 will go over specific tools that aren't necessities but are good to have in your vegan baking armory.
Read more... [Building Your Vegan Kitchen, Part 2: Stocking Your Pantry]
 
Check Out Our New Facebook Fan Page Print E-mail
Blog
Written by Mattie   
Friday, 19 June 2009 21:07
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Earlier in time we had a Facebook Group page. We've now transitioned to a Facebook Fan page and we know you're just dying to become fans of Veganbaking.net right? Right?! Our Fan page is much better than our Group page could have ever been so give it a peep.
 
Breakfast Bars, Sweet Potato Waffles, Peach Tart and Focaccia Print E-mail
Bites From Around The Web
Written by Mattie   
Thursday, 18 June 2009 22:09
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We've been in a little breakfast rut lately and Elana's Pantry is about to solve that with her Breakfast Bars. They're gluten-free and have almond flour, grapeseed oil, agave nectar and coconut among other goodies. Nourishing breakfast foods that are like desserts are a double whammy of goodness. Mission: Vegan whipped up some Sweet Potato Waffles that we are just dying for. In a vegetable deathmatch, sweet potato would probably kick pumpkin's ass. Can you imagine how good these would be topped with some Earth Balance and agave maple syrup? C'est La Vegan made a gorgeous Peach Tart. The peaches and nectarines aren't in need of much spices to bring out their flavors in this tart, which has a somewhat shortbread-esque crust. Rounding out the savory side, Veritable Vegan details their Rosemary and Garlic Focaccia which looks as simple as it is scrumptious.
Read more... [Breakfast Bars, Sweet Potato Waffles, Peach Tart and Focaccia]
 
Mexican Chocolate Tofu Pudding Print E-mail
Ice Cream, Sorbet, Puddings
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Having Mexican grandparents who have never even heard of tofu, the idea of this amazingly simple mexican chocolate tofu pudding is, in my kitchen, kind of a bittersweet culture clash. But it's easily the most delicious and simple culture clash you'll ever taste and NO ONE will know it's vegan unless you tell them. You need only put aside about 10 minutes to prepare this.
Read more... [Mexican Chocolate Tofu Pudding]
 
Father's Day Buying Guide Print E-mail
Articles and Guides
Written by Mattie   
Tuesday, 16 June 2009 18:19
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Father's Day is coming on Sunday, June 21st so you'd better get on it and show Dad that he's #1 (or you might get grounded). We've compiled a list for all you sons and daughters out there who have been trying to figure out what to get dear ol' Dad while somewhat keeping with the theme of vegan baking. A stretch? Possibly. As you lead a cruelty-free lifestyle, It's important remember to give gifts that don't say "I'm vegan and I got you this vegan gift". Read on for our recommendations.
Read more... [Father's Day Buying Guide]
 
Ginger Liqueur Print E-mail
Alcoholic Drinks
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The great thing about this liqueur is that you can justify drinking it to warm you up during the dead of winter or to refresh you in that dreaded summer heat. This tastes similar to limoncello but it's got the zing of ginger for maximum fun factor. Enjoy it by itself, mixed with soda water or drizzled over vegan ice cream.
Read more... [Ginger Liqueur]
 
Tips for Perfect Vegan Cookies Every Time Print E-mail
Articles and Guides
Written by kathleenbaker   
Wednesday, 10 June 2009 22:06
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Whether you choose to indulge in chocolate chip or something a bit more exotic, there’s nothing better than a freshly baked, warm and delicious cookie. Unless, of course, that cookie is also of the vegan variety. While there are a number of great vegan cookie recipes out there, it’s sometimes important to get back to basics and look at what really makes a cookie come out great, as even the best recipe can be botched by a lack of attention to detail.
Read more... [Tips for Perfect Vegan Cookies Every Time]
 
Apricot Upside Down Cake, a Winning Frosting and The History of Cookies Print E-mail
Bites From Around The Web
Written by Mattie   
Tuesday, 09 June 2009 18:14
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Today we found some interesting stuff around the webosphere including Your Vegan Mom's Apricot Upside Down Cake. We could really use some cake right about now. Hannah Kaminsky at Bittersweet Blog had some issues recreating the famous frosting from the BabyCakes Cookbook so she came up with her own variation. We're into the proliferation of good frosting options so bring it on. What's Cooking America has a great article on the History of Cookies dating back to the seventh century AD. The article also has an Animal Crackers poem. Seriously.
Read more... [Apricot Upside Down Cake, a Winning Frosting and The History of Cookies]
 
Baking Just Got a Little Bit Easier Print E-mail
News
Written by Mattie   
Monday, 08 June 2009 13:19
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When you're baking smaller or larger batches of things, designing a recipe or just dying to find out how many teaspoons are in a cup, fear no more. We just launched our Baking Unit Converter which now resides in the Resources section of our orange top bar.

Use the Baking Unit Converter to convert from things like fluid ounces, to teaspoons, to tablespoons to cups. It even has a temperature converter so you can easily convert between Fahrenheit and Celsius because those pesky Americans are probably just never going to get around to switching over.
Read more... [Baking Just Got a Little Bit Easier]
 
Mise en Place Print E-mail
Articles and Guides
Written by Mattie   
Sunday, 07 June 2009 21:55
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Mise en place, pronounced 'MEEZ ahn plahs', translates to "put in place". It means to have all your ingredients, cookware and your kitchen prepped and ready to go before doing your cooking or baking. With mise en place, recipes are reviewed and necessary ingredients and equipment are checked. Mise en place is used extensively in the food industry and is of equal importance to the recipe itself.

Mise in place is simply the act of just reading the directions, fully understanding and preparing yourself for the task you're about to do. If you bought furniture that needed to be assembled, you'd want to practice a variant of mise en place called "reading the directions first" for best results. You should get in the habit of mise en place every time you bake.
Read more... [Mise en Place]
 
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Here's a Tip!

  • Nothing's worse than hard effort turning into a pile of crumbs. In most cases, wait for your baked eats to cool down a little before removing them from their pans, dishes or molds. This will ensure they stay in one piece. In some rare instances you'll want to remove the baked item while it's still hot because it still cooks slightly as it's exposed to the hot pan, mold or tray.

Spotlight On...

Barley Malt
Also known as malted barley or malt extract, barley malt is a thick sweet syrup made from sprouting barley and using it's enzymes to convert the starches into sugar. This mixture is then cooked down until it's reduced to a thick syrup. This process is known as 'malting'.
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