Vegan Baking Recipes
Vegan Baking Recipes
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Written by Mattie
2
“See those bananas over there?”, I asked, tilting my head towards the end of the aisle at the health food store. “I’ll buy fifteen of ‘em for half price”, I suggested confidently. The cashier paused for a moment, not knowing whether to believe me. Why would anyone want to buy bananas that were almost more suitable for the compost bin than the kitchen for any price? “Sure”, he sighed. He knew they were garbage unless I took them in. I laughed to myself when I realized how excited I was to buy bananas that most people wouldn’t even think of eating. I started to feel bad about not liberating the others but I had to get home- There was work to do! How cool would it be to peel the bananas, purée them and slow cook them into a thick syrup to use as a base for fruit sweetened banana bread? Finally- something to do with all those bananas laying around in your freezer!
Written by JacqsG
0
We had a potluck at work on Friday and I wanted to impress. I knew I wanted to work with pumpkin but I wasn’t sure what to bake! After much research I decided on Vegan Pumpkin Cupcakes with a Spiced “Cream Cheese” Frosting. I tested the cakes a few days before using whole wheat flour… My cupcakes turned into MUFFINS! Oh no! Good thing I had enough regular flour to bake with. When I baked the dozen for work I was so proud. My cakes rose! (Something that is very hard for vegan treats to do). The cream cheese frosting was a tad difficult for me, iI ended up using what felt like a ton of powdered sugar to help it set, but it turned out perfect. Ready to celebrate the holidays?
Written by Mattie
0
Have you ever gone apple picking and brought back pounds of fresh apples with high aspirations only to watch helplessly as your prized stock slowly breaks down as you're just too busy to commit to making all the apple pies, apple turnovers, apple cider doughnuts and apple strudel? This happened to me recently and as I was opening the compost bin of shame my friend Dan mentioned, "you know, my Mom uses the soft apples for apple sauce and it comes out awesome!" This sounded really interesting to me but I still didn't have time. So why not combine these soft apples with this lack of time and make a quick and easy applesauce?
Written by Mattie
1
Crystallized ginger is somewhat of a magical candy from nature usually made from just ginger, sugar and a little heat to bring the two together. It seems there are almost as many crystallized ginger recipes as there are ginger pieces. After doing extensive testing I learned that the key to successful crystallized ginger boils down to three main things:
Sugar Content
You must have at least a 50% mix of sugar to water mixture ratio in order for the
ginger to crystallize properly. I opted for a ratio of 1:3 ratio of sugar to water because I felt this promotes maximum crystallization with just the right amount of sweetness. The sugar content allows the ginger to crystallize and also acts as a preservative. The crystallization also lends a tender, soft and slightly chewy mouthfeel that is especially important.
Time
The ginger should have sufficient time in the hot sugar mixture so it can soften and the sugar syrup can infuse it.
Drying
I’m not one to dredge crystallized ginger in granulated sugar. In my opinion, properly made crystallized ginger has enough naturally crystallized sugars throughout its interior to need additional sugar added to the exterior. In order to promote this sugar crystallization the ginger must be exposed to heat so the excess water evaporates.
Written by Mattie
13
In my opinion, 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 burts 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.
Written by HildaJorgensen
5
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 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.
Written by Mattie
0
I’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. Their 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 butter 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.
Written by Mattie
1
Trying 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?
Written by Mattie
1
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 Vegan Cherry Almond Bar recipe. Cherry notes are further enhanced by almond flour, 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.
Written by Mattie
1
Strawberry and rhubarb are joined together in holy matrimony with orange zest and a touch of sugar in this vegan pancake recipe. 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.
Written by Mattie
2
Few desserts are as satisfyingly simple as vanilla ice cream. I’ve had my fill of several dozen different styles over the years and I’ve developed a preference for what I believe to be optimal qualities in ice cream. I believe it should be 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?
Written by HildaJorgensen
3
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.
Written by HildaJorgensen
2
I am often shocked when I read egg replacing tips written by other vegans, because chickpea flour never seems to be there. While my go-to egg replacer used to be ground flaxseeds, since discovering chickpea flour I have never looked back.Chickpea flour is readily available in health food shops, along with Indian, Italian and French grocers. It is also known as besan, chana flour, gram flour, cici flour and garbanzo bean flour. You can even make your own out of whole, dry chickpeas if you have a grain mill or very powerful food processor.
Written by Renoodle
3
Anzac cookies are probably one of my favorite cookies! The richness of coconut, the depth of Lyle’s golden syrup all held together with oats, flour and sugar…oh yeah, and your favorite non-dairy butter too! How incredibly delicious this mixture is. All I can say is THANKS AUSTRALIA for coming up with a perfect cookie. Australians call these cookies biscuits and they were developed during the first World War for the soldiers. They were perfect for travel because they do not contain milk or eggs, which means the soldiers had a yummy way to have sustenance while away. The one secret ingredient is Lyle’s Golden Syrup. I found mine at a local store that has an international section. Look where you might find ingredients from the UK, you will likely find this sweet gem. There’s only one way it could get better…add fruit! So which fruit goes well with coconut and oats? My pick is strawberry. I originally planned on making homemade strawberry jam but then got impatient (big surprise for those who know me) and bought a jar of organic strawberry preserves instead. I suppose that for this recipe you could use homemade jam and it would add another layer of deliciousness. These cookies are sweet, rich and the texture is a little chewy, a little soft…and A LOT delectable.
Written by pearlseptember
4
Rather than filled only in the center, like your typical filled muffin, these are layered so that you get a bit of berry in every bite. The "streusel" topping is sweet, and almost buttery or creamy. This recipe could easily be made with any berry besides strawberries. Blueberries, blackberries, cranberries, or raspberries to name a few. Just keep an eye on the filling when cooking to make sure it doesn't cook down too much, or start to burn. Different berries have different moisture levels, and cook down at different times. The filling should be the consistency of a slightly thick syrup. I prefer spraying or lightly oiling a muffin pan, as opposed to lining it because muffin batter tends to stick quite easily if even only a little over mixed.
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