Vegan Baking

Curdled soy milk produces a buttermilk tang that's perfect in this Buttermilk Waffle recipe. The cornmeal allows them to attain a nice balance between crispy exterior and moist interior. Avoid making this recipe with anything other than soy milk; other non-dairy milks lack the protein content to curdle effectively which is paramount to rich buttermilk flavor. Try these waffles with a slathering of almond butter, vegan butter, fresh fruit or maple syrup.

Ok so I found this Vegan Chocolate Cake recipe online and it was a HUGE hit with my family and friends. It was quite easy to make as well! I've never really been a cake person, in fact I detest the stuff for the most part; but this cake made even me nod in approval. The blend of coffee that I put in the recipe adds to the chocolaty goodness and taste. It's very moist as well. There is a glaze that goes with the cake, but I personally never use it. I think the cake is just fine alone. However, I will add the directions for the glaze in case you guys want to try it.... Enjoy!

Ever since the eighties when two people were walking down the street in opposite directions, one eating a chocolate bar, the other eating peanut butter out of a jar, we've known that the two go together really well. We know this because the two people allegedly collided exclaiming, “hey you're chocolate's in my peanut butter!” “My peanut butter's in your chocolate!” This has been documented as a true occurrence because I saw it in a Reese's Peanut Butter Cup commercial once. I'm so thankful they had TV camera's rolling to get that on film. But what was up with the peanut butter in those things? It always tasted like it was the leftover peanut butter at the factory that was too low quality to actually be put in jars. And the chocolate seemed like typical mass produced American chocolate fare, over-sweetened and chalky which barely qualifies as chocolate to this chocolate snob.

With this Peanut Butter Bomb recipe I captured the essence of fine, natural peanut butter, combined it with some lightly caramelized sugar and Regular Vegan Butter or margarine, then covered it in a dark chocolate exterior, completing an irresistible vegan chocolate bonbon.

I thought I didn't like scones until my friend Debbie told me I just hadn't had the right scones. She explained to me that good scones feature a complex flavor and a dense, not too crumbly texture. I then began my journey to create vegan scones based on the teachings of this scone-ophile. The result is this Scrumptious Scones recipe. I used golden flax meal for it's binding abilities, apple cider vinegar for it's subtle flavor complexity and ability to enhance crumb, just the right combination of all-purpose flour and whole wheat flour and Vegan Butter to enhance buttery flavors. Finally, raisins or berries adds just the right amount of fruit flavor and sweetness while still allowing the rich, buttery flavors to come through. I'm now a self-described scone-ophile and enjoy eating scones amongst other scone-erati.