Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  
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Vegan Baking Guides

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Written by Mattie     2
How to Veganize a Cake RecipeSometimes you just have a recipe that you like. You grew up with it. Like the teddy bear that accompanied you through the thick and thin of your youth, certain sweets have always been there for you to bring you up when you’re down, celebrate your milestones and bring you and your friends together. They’re almost a part of you. You have a subconscious bond with these types of foods because you identify with them, they make you feel good and they define part of the personal culture that is you. This is part of the definition of comfort food.
 
But now you’re vegan and that german chocolate cake that your grandmother bought you up on is strictly verboten by the vegan police. Or it might not be, but you’re trying to eat less of it as you transition your diet to one that involves less animal products. You could just find a cake that’s been designed to be vegan from the ground up, but that doesn’t necessarily mean it’s going to measure up to Grandma’s cake. What a crisis! What are we going to do?
Written by Mattie     0
How to Temper ChocolateMy love affair with chocolate comes from many things: The smell of rich cocoa that fills your nostrils upon opening a box of chocolate; the numerous shapes and sizes and the way the light reflects off their glossy angles; the fillings that lurk within certain chocolates, waiting to be discovered; the snap when you bite into it, sending a shockwave throughout your mouth that signifies that the rush of chocolate flavor has been unleashed to your senses. This telltale snap is like a magician quickly withdrawing a velvet cloak, exposing the magic below.
 
Fascinated by this experience, long ago I set out to make my own chocolate chocolate bonbons with good quality store bought baking chocolate. I’d melt the chocolate and use it to coat some fillings and everything would be great. I could pack them up for Mom and she would be astounded when she learned that I had done this all myself.

There was only one little problem though.
Written by Mattie     0
How to Make a Bunny CakeMy favorite part about Easter growing up was when my Mom made the Bunny Cake. This cake is in the shape of a bunny head with a bow tie. That's right. Cake in the shape of a bunny head. it's impossible to not get excited when seeing this cake. Usually a white or carrot cake is slathered in white or cream cheese frosting then a coconut fur covers part or all of the cake. Mom usually used red licorice for whiskers and jelly beans to outline the bow tie. She also colored the inside of the ears with shredded coconut that was dyed pink which gave the bunny an extra cute persona. She didn't bake very often back then so the Bunny Cake was a very special occasion for me and the rest of the family; more important than Easter itself to me on a subconscious level. She would bring out the colorful cartoonish cake that would lay on a bed of coconut which would conceal the crusty old non-stick cookie sheet underneath perfectly. I would always have the ear first in order to get the maximum amount of frosting before the rest of the family.
Written by Mattie     1
How to Easily Veganize a Cookie RecipeCookies are among the most enjoyed and frequently baked desserts in home kitchens and it's no wonder. There's no faster path to satisfying a sweet tooth than whipping up a batch of chocolate chip, shortbread, oatmeal or sugar cookies, just to name a few. Up until recently, making vegan cookies was a slightly more treacherous journey, littered with numerous potential pitfalls that could turn your cookies into hockey pucks, skeet shooting discs or worse.

How do I substitute butter? How do I make sure they turn out chewy? Luckily, these issues have been addressed and currently vegan cookie recipes are becoming increasingly easier to come by due to the efforts of bloggers and cookbook writers everywhere. However, they still remain rather sparse due to the sheer number of cookie styles that are out there. If you're unable to find a vegan version of your preferred cookie recipe you're going to have to take a deep breath, step up to the mixing bowl and veganize them yourself. Below I'll detail major tips to keep in mind when veganizing a cookie recipe that will enable you to tackle almost any cookie recipe with confidence.
Written by Mattie     0
Holiday Recipe Ideas for an Unforgettable FeastThanksgiving. Few holidays get anywhere close to the ultimate celebration of family, food and friends. I don't know of a single person who avoids this blatant quest of sheer gluttony. Utter the words Vegan Thanksgiving or Holiday Feast to an unsuspecting dinner guest, however, and you can sometimes see the look of horror on their face for a few seconds before the politeness kicks in. "Oh yes, a vegan feast will be such a gleeful endeavor!" they may half-heartedly exclaim. Well, while you were fake-smiling your way through our tofu pudding several years ago, we vegans have been doing our homework and now the fruits of our labor can be found all over the place, as a quick Google search can prove.

Gone are the days of tasteless mashed potatoes, dry rolls and no centerpieces. Over the years I've been hard at work perfecting Thanksgiving and Holiday Feast-friendly vegan recipes. Here are some of the best from the Veganbaking.net recipe arsenal.
Written by Mattie     0
Vegan Cookie Baking Tips for Convenient Non-stick CookiesI've been through it all when it comes to searching for convenient ways to bake cookies with even, consistent results and unburned bottoms. When I first started baking vegan cookies I would get frustrated when they would often affix themselves to the baking sheet with an unknown force that would rival Superglue. Rather than marketing this as CookieGlue and becoming a millionaire I decided to find ways to make cookie baking as easy and reliable as possible. It's all about using the right tools for the job.
Written by Mattie     0
Optimal Internal Bread Baking TemperatureThe art of bread baking relies on mastering several techniques at the same time. These techniques are crucial to baking bread that has both a good texture and flavor. In order to help us understand this we need to realize that one of these techniques; the baking, consists of three things: The caramelizing of the sugars, the roasting of the proteins and the gelatinization of the starches all contained within the flour. Temperature, oven placement and baking time have everything to do with how much these effects occur in our bread and it vastly effects the outcome. Bread baked too much will have a dry, burnt feel as the proteins, starches and sugars burn. Bread baked too little will lack flavor due to the proteins not being roasted enough and the sugars not being caramelized sufficiently. It can also inhibit a yeasty, grainy flavor due to the alcohol from the yeast not being cooked off and the starch crystals not getting gelatinized enough.
Written by Mattie     1
How to Skin HazelnutsHazelnuts, also known as filberts usually work best in a recipe when their skins are removed. This is because the skins are bitter and they can alter the look of the final product based on their dark color. There are two ways to skin hazelnuts: the old way and the new way. The old way involves toasting the hazelnuts, wrapping them in a towel and rubbing the skins off. This method doesn't really remove all of the skins, most of which get embedded into the towel. Nice hazelnut towel you've got there. Now for the new method.
Written by Mattie     0
How to Toast Shredded CoconutMany ingredients such as nuts, shredded coconut, coconut flour and other flours can take advantage of toasting which usually contributes a noticeably complex nutty flavor. This is because toasting creates a myriad of flavor compounds in what is known as the Maillard reaction. One of the difficulties in baking with coconut is that its subtle flavor sometimes doesn't come through as much as I'd like. Toasting coconut can be a great way to add more complexity and depth of flavor to all sorts of coconut based recipes.
Written by Mattie     0
How To Sprout Grains Or LegumesI have an obsession with sprouting grains and legumes. I think it's related to my obsession of inviting nature take its sweet time to process your raw ingredients in it's own special way. Sprouting instead of cooking has many advantages if you have the roughly three days to spare. Supplanting puréed sprouted grains for some or all of your flour is also a great way to make hearty breads.
Written by Mattie     0
The best way to store breadSo now that you're making your own bread, or at least enjoying your favorite tasty bread to the fullest, how do you store it so it's as good as possible for as long as possible? I've seen it all in bread storage schemes. Bread stored in paper bags, in the freezer, in the refrigerator; I remember a friend who's Mom stored even it in the microwave oven, using it as a makeshift bread box. The question of how to best store bread is difficult to answer. This is because it depends on what your goal is: Are you planning on keeping high quality bread as fresh as possible for a few days so it can be used for the next chowdown with minimal staling? Are you just trying to squeeze maximum longevity of your sandwich bread to it can be used up before it starts to mold?
Written by Mattie     0
Mother's Day Vegan Baking Buying GuideIs Mom into vegan baking, traditional baking or just benefiting from the aftermath of whoever bakes? No problem. Read on for what I recommend for Mom this Mother's Day.
Written by Mattie     2
How To Make a Wild Yeast StarterHaving a wild yeast starter (also known as a sourdough starter) in your possession can lead to a whole new wold of fascinating flavors and food experiences. Everything from breadspancakesquick breads to pizza crusts can be made with wild yeasted dough, which has no need for commercial bread yeasts. Think of it as your magic little dough friend that's actually alive, waiting to morph into and enhance whatever you introduce it to.
Written by Mattie     0
The problem with agave syrupI like to advocate most things in moderation, which obviously includes vegan baked goods. Sweets are in no way, shape or form a part of a healthy diet. Even if you take the sugar completely out of baked goods, the refined flour alone will probably spike your blood sugar to unhealthy levels. That said, sweets sure are fun to eat every once in awhile aren't they? I believe there are certain food products that don't apply to the everything in moderation mantra and they should be avoided as much as possible. These unhealthy food products can usually easily be substituted by other products that are less detrimental to health, with virtually no reduction in the quality of the baked item. If we can do this, then why the heck not? What food products am I talking about? Partially hydrogenated oils and high fructose corn syrup come to mind. Recently there has been talk of a new food product that might need to be added to this list: agave syrup.
Written by Mattie     0
How to write a recipeThe concept of reading words and numbers and using them to direct you to make something to eat is a strange thing. This simple list of directions is often the only companion you have in your quest to replicate what the original baker created. It's a good thing she meticulously listed all of the ingredients, their measures and thoroughly described all of the steps in an easy to follow manner. Or did she? If we were to go back in time a little over a hundred years or earlier, we would need a large heaping spoonful of luck for many of our recipes to turn out as they were intended. Luckily, recipe writing has evolved. Read on to find out how to write a recipe so it's interpreted in a clear, fun and informative way.
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