Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  
  • Golden Vegan Corn Bread
  • Apple Walnut Stuffing
  • Vegan Pumpkin Bourbon Bread Pudding
     
  • Vegan Sweet Potato Ice Cream
  • Golden Vegan Corn Bread
  • Apple Walnut Stuffing
  • Vegan Pumpkin Bourbon Bread Pudding
  • Vegan Sweet Potato Ice Cream
427 results - showing 45 - 55
« 1 2 3 4 5 6 7 ... » 
 
Vegan Baking News
Written by Mattie     0
Introducing Ask a Vegan BakerDuring the last few years running Veganbaking.net I've had many great conversations with passionate bakers from around the world. It's so great to connect on the baking level and realize that through all those miles and cultural variations we still strive to push vegan baking - and thus baking in general - forward while having fun doing it. For me, running Veganbaking.net is partly a way to go on my own quest to really make the best tasting food I possibly can and to have the best understanding of why it's happening on the food science level. But it's also a way to allow other vegan bakers around the world to connect and gain the knowledge and inspiration to passionately make great food. 

I'm constantly brainstorming to find ways to engage vegan bakers so they can share the knowledge they need to reach their goals. Over the years I've traded many baking tips with other bakers behind the scenes and I'm realizing that this really deserves a public forum. This is why I'm now re-launching part the Forum as a section of Veganbaking.net called Ask a Vegan Baker.

Ask a Vegan Baker is the place to reach out and ask the community your vegan baking questions. Why isn't your cake rising? Why are your cookies browning too fast and sticking to the cookie sheet? What are the best methods to temper chocolate for that big chocolate making fest you have coming up? Ask a Vegan Baker is also the place to answer these questions for other bakers so you can do your part to promote vegan baking. Remember that one afternoon you spent learning the in and outs of caramel? It wasn't all for naught! You know possess the knowledge to help someone out who hasn't tackled caramel yet. Ask a Vegan Baker should smooth out the learning curve for new bakers and make connecting and coming up with new, tasty eats ultimately more fun. So enjoy and check it out!
 
4.6 (9)
Vegan Cookie Recipes
Written by Mattie     20
Vegan Peanut Butter Chocolate Chip CookieFor me, the ultimate cookie is crispy on the outside, yielding to a satisfying chew on the inside. This should not be confused with just a soft cookie. It should resist your bite a little and take a few moments to break down in your mouth as it provides bust of flavor with every chew. In contrast, soft cookies tend to be great on the first bite and disintegrate into nothingness soon after, often leaving you feel like you’re chewing on sweet dust. I’m a huge fan of peanut butter but I find the texture of peanut butter cookies to too often fall into the soft-only or even worse, the crumbly camp. If you scale back on their precious peanut butter they retain their chewy qualities but also quickly turn into regular cookies with just a hint of peanut butter flavor. I set out to find the optimum combination of decadent chewiness while keeping a peanut butter punch as intense as possible (and tossing in chocolate chips for good measure). This tightrope walk is extremely dangerous in that it causes you to eat way too many test cookies as you perfect your recipe.
Vegan Baking News
Written by Mattie     1
Your Vegan Baking Day Guide - What to Bake and How to ImpressVegan Baking Day falls on every October 1st.  Don't let panic set in just yet; It can be difficult to decide what to bake (or prepare raw) when gearing up to share your favorite eats. Luckily, I've got you covered with some tips to make this special day as stress-free and fun as possible. A little planning beforehand will make your treats easier to present with maximum impact. This guide applies to vegan bake sales too!

Choose desserts that are portable

Since you'll likely be preparing your desserts at home and bringing them somewhere else, prepare desserts that are somewhat firm and not crumbly. This would not be the ideal time to showcase your favorite cheesecake or cobbler. Dense recipes like fugde, blondies, and most types of cookies are ideal because they can be packed into freezer bags or placed into plastic food storage containers for easy transport. Since the desserts are somewhat firm, they'll make it there in one piece.
 
5.0 (3)
Vegan Sponge Cake Recipes
Written by HildaJorgensen     10
A recipe from Triumph of the Lentil: Soy-Free Vegan Wholefoods for all Appetites. Don’t be fooled by the zucchini in the title. This is actually a decadent tasting vegan mud cake. Made in a bundt pan it is thin and crispy on the outside and moist and dense on the inside, so much that it doesn’t need any icing or accompaniments. To make it a bit fancier-looking you could drizzle it with melted vegan chocolate or icing. This mixture also makes delicious muffins, making 24 medium sized ones.
 
0.0 (0)
Vegan Pastry Recipes
Written by Mattie     0
Kimchi Puff Pastry with Shiitake Mushrooms and Pine NutsI’m a huge fan of kimchi because it adds a fascinating crunch and a savory spicy flavor to whatever you pair it with. It seems as if kimchi is one of those foods that becomes more than the sum of its parts after it ferments to perfection. Napa cabbage provides the crunch but also is rich in glutamates, the compounds that are responsible for savory favors, otherwise known as umami. There had to be a reason why napa cabbage is always part of kimchi!
 
Recently I incorporated kimchi into vegan butter for an increased depth of flavor. The kimchi flavor was less apparent but the butter had a complex flavor unlike anything I’ve tasted. What if I made a puff pastry out of Kimchi Vegan Butter that was designed to deliver a one-two punch of flaky butteriness and savory flavors that even the most die hard meat eaters would love? The result is Kimchi Puff Pastry with Shiitake Mushrooms and Toasted Pine Nuts. This recipe may look a little daunting but it’s easy if you split it into several nights and refrigerate it as you go. I usually make the Kimchi Vegan Butter and mushrooms one night, prepare the puff pastry and give it a turn or two on the second night and prepare and bake them on the third night.
 
0.0 (0)
Vegan Ice Cream Recipes
Written by Mattie     4
Ginger Snap Cookie Ice CreamTrying cake batter ice cream recently I was intrigued of the concept of blending two completely different types of desserts. I loved how the ice cream takes on the unexpected flavor of cake batter but still has the consistency of ice cream. What could I get away with in an attempt to blend flavors and textures that would contrast but also compliment each other? I have a flavor experience burned in my memory from some point in my life where I had vanilla ice cream oozing over a ginger snap cookie. I realized that this was what I must try. Should I grind the ginger snaps and steep them in non-dairy milk or just blend them in the ice cream recipe before processing in the ice cream maker? Would I still need to add the same ratios of ingredients as my Vanilla Ice Cream recipe? 

 
5.0 (1)
Vegan Bar and Square Recipes
Written by Mattie     1
Cherry Almond Bars Fruits become extra special when they're dehydrated. Many of their sugars slightly convert into acids during a subtle fermentation and their flavors become concentrated into a irresistible tartness with subtle sweetness accompanied by intense fruit flavor. This wildly complex cherry flavor is what I wanted to capture in this Raw Vegan Cherry Almond Bar recipe. Cherry notes are further enhanced by almond flour and agave syrup. Just a bit of lemon zest and salt to bring foundation to the whole flavor package. Finally, cacao nibs add a nice contrast featuring a slight bitterness and delectable crunch. Feel free to buy dehydrated cherries or dry your own if you have a food dehydrator. I recommend Bing cherries for these bars but you should be able to get great results with any other variety.
 
0.0 (0)
Vegan Pancake Recipes
Written by Mattie     2
Vegan Strawberry Rhubarb PancakesStrawberry and rhubarb are joined together in holy matrimony with orange zest and a touch of sugar in these Vegan Strawberry Rhubarb Pancakes. I opted to not make these pancakes too sweet because I like real maple syrup or a liberal topping of strawberries to drive the sweetness. If you like your pancakes sweet you may want to consider adding a couple Tablespoons more sugar. Or top them with sweetened vanilla yogurt for a new take on strawberry shortcake. I repeat: you can con your friends into enjoying something really close to strawberry shortcake for breakfast! Either way it’ll be a breakfast to remember.
 
4.7 (22)
Vegan Ice Cream Recipes
Written by Mattie     7
Vegan Vanilla Ice Cream Few desserts are as satisfyingly simple as Vegan Vanilla Ice Cream. Over the years I've had dozens of different styles and I’ve developed a preference for what I believe to be optimal qualities in ice cream. I believe it should be rich, smooth, delicately melt into a creamy base in your mouth but not linger for too long and not have off flavors. I don’t prefer ice creams that are frozen into a block of ice, nor do I approve of ice creams that have the texture and taste of ice milk. So how do you develop a soft, creamy, flavorful vegan vanilla ice cream recipe without using eggs or dairy? While we're on the subject of ice cream, how do you develop an assertive vanilla flavor while not being over-the-top and making it taste artificial?
 
5.0 (3)
Vegan Hearth Bread Recipes
Written by HildaJorgensen     6
100% Wholemeal Bread A recipe from my book Triumph of the Lentil, this is my staple bread recipe. Even with a newborn and a toddler to look after I manage to bake this twice a week, so that we never have to buy bread. Because of the slow rising time it requires very minimal kneading (only enough to mix in the flour), doesn’t require any oil or sugar to taste good and stays fresh for longer. The slow rise develops the gluten in the same way that kneading would, but results in a superior taste.

Each rise can take between eight and twenty hours and put in the fridge at any stage, to be baked within two weeks. I like to make each rise around twelve hours. It can also be sped up a little, to make the total time as little as 16 hours by doubling the amount of yeast and combining the first and second rise together.
The Faces of Vegan Baking
Written by Mattie     0
Faces of Vegan Baking: Anita Shepherd of Electric BlueAnita Shepherd is the passionately creative vegan baker behind Electric Blue Baking Company. In this month's Faces of Vegan Baking interview, she shares her insights on what it takes to be a professional vegan baker, her main inspirations as well as an exciting new development for Electric Blue! Anita believes in bucking the norm and taking the time to do things right; she makes her own phyllo dough by hand in order to have the highest quality dough. If that's not dedication I don't know what is!
427 results - showing 45 - 55
« 1 2 3 4 5 6 7 ... »