Baking
Classic Cornbread
Another winning PPK recipe, this awesome animal-free version of the Southern staple accompanies a variety of dishes, and has been repeatedly validated with the ‘is this really vegan?!’ suspicion. It’s a perfect accompaniment to theAromatic Curried-Chili with a peppery glass of red.
Rustic Apple Galette
Now I must confess, I made a grave mistake while veganizing this recipe for a Rustic Apple Galette. That is perhaps why this slice looks more lumpy and pie like than it should, though I am still posting because it was absolutely delicious and I am confident that it would have been equally pleasing to the eye had I followed the instructions exactly. I foolishly substituted wax paper for parchment paper – don’t do this! About five minutes after I put the galette in the oven, I started to smell burning wax, because it was burning!
Chocolate Zucchini Muffins!
Recently, the only vegan muffin in White Rock became unavailable when Small Rituals, a cute local coffee shop, shut their doors. The muffin itself wasn’t fantastic, but if you’ve read the post ‘Vegan in the Burbs’ you’ll understand that I’m in a ‘beggers can’t be choosers’ position out here!
Ninjabread Men – Amazing Vegan Gingerbread!
One of the biggest hits of the Get Baked! holiday bake sale were Jessica’s ninjabread men, which she created from a veganized gingerbread recipe and some DIY ninja cookie cutters. Here are her instructions on how you can create your own stealth vegan variation of this favourite holiday treat.
‘Tis the Season to be Vegan
Last Year The Vegan Project wrote an article for Granville Online Magazine about Vegan Holiday Baking which included a couple recipes along with tips on ‘veganizing’ your non-vegan favourites. We thought we’d whip this article out again this year because well, ’tis the season!
Easy Vegan Chocolate Cake
Looking for an easy vegan chocolate cake recipe? Well look no more! This recipe was created from a few different sources including ‘Are You Sure That’s Vegan?‘. It is simple, moist and delicious-just look at it!
Bird’s Nest Cookies
Our friend and amazing vegan chef Laura Beaulac, sent us this recipe from Nature’s Recipes written by Farah Moolji Nazarali. It is a brilliant vegan version of the grandmother classic. Remember to get jam made with pectin, not gelatin with no added refined sugar. These vegan cookies, along with a cup of tea and a good book make for a perfect afternoon.
Coconut Banana Bread
Based on this low fat vegan banana bread recipe, I made this banana bread with a few modifications. Instead of walnuts, I added coconut. Instead of soy milk, I used the Manitoba Harvest Hemp Bliss that was so generously donated for our launch party. I also used agave syrup instead of sugar, and whole wheat flour. This is probably an even healthier version than the original, but the coconut makes it taste decadent.
Coconut Banana Bread
1/3 cup Earth Balance (or other vegan margarine)
1/4 cup agave syrup
2 cups whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 ripe bananas, mashed
1/2 cup Manitoba Harvest Hemp Bliss
1 tsp vanilla
1/2 cup shredded coconut
Cream together Earth Balance and agave. Add flour, baking powder and baking soda and mix well. Add remaining ingredients and mix well. Pour batter into a greased bread pan. Bake at 350 for 55 minutes (the original recipe said 50, but mine took a little longer). Enjoy!
- The Vegan Project
Lemon-Berry Muffins – Sugar Free!
This is a standard muffin recipe that I like to play around with a lot. I had no sugar in the house but did have two large squeeze bottles of agave from Costco (which by the way is the best deal in town for the stuff-2 x 480 ml bottles for $9!). These muffins are filled with sweet lemon flavour with bursts of tangy berries in every bite while hearty spelt flour gives them weight and packs them full of fibre. Enjoy!
Vegan Vanilla Cupcakes with Chocolate Avocado Icing
The yummiest vanilla cupcakes ever! Topped with a smooth and decadent avocado icing…
Vegan Chocolate Chip Cookies
I found this recipe on Vegweb.com while in search of a vegan version of the classic chocolate chip cookie. I followed it almost exactly:
2 cups unbleached flour
2 tsps baking powder
1/2 tsp.salt
1 cup vegan chocolate chips
1 cup raw sugar
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water
Directions:
VERY IMPORTANT-make sure all ingredients are at room temperature. It will work if they’re not at room temp but it works MUCH better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well. Preheat oven to 350.
In a large bowl mix flour, baking powder and salt. Add chips. Make a well in the center and set aside.
In a medium size bowl mix vegan sugar and oil. Mix it well. Add the vanilla and then add the water. Mix it well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets (top to bottom,and 180 degree rotation). Bake another 4 minutes and check them.
The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool.
When they are done, move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
Here’s what I changed:
I used only a 1/2 cup of raw sugar and substituted a 1/2 cup of brown rice syrup to make 1 cup.
I also used a 1/2 cup of melted earth balance instead of oil.
They turned out really well! Slightly golden tops, chewy centres and gooey chocolate chips in every bite. Make sure to follow the detailed baking instructions as it seemed to make all the difference in the evenness and consistency of the cookies.
~The Vegan Project