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Baking
Cinnamon Rolls (2 ways) from [in the oven] baking!
Hey guys, so we realized we’ve been sharing meal time recipe ideas for weeks now but no desserts! I mean, here we are claiming to be decent vegan bakers and haven’t shared a single recipe. Awkward!
Monkey Butter Inspired Desserts From [in the oven] Bakery
We’ve been getting into the Christmas spirit and attending tons of the local craft markets. Not only are they great places to find Christmas gifts, but they also offer outlets for local artisans to showcase their amazing handmade goods. We are always drawn to food vendors because, well, we LOVE food! However, it can sometimes be tough to find vegan friendly food vendors. Luckily, we’ve come across a vegan friendly food vendor that satisfies every craving and allows us to support local business.
Chocolate Sugar Cookies with Peppermint Candy Frosting
These Chocolate Sugar Cookies with Peppermint Candy Frosting won first place in the VegNews Holiday Cookie Contest in 2011. And they won the hearts of my non-vegan co-workers! They are crispy on the outside, chewy on the inside and have a sweet peppermint topping. Is there anything that screams holiday flavours more than the marriage of chocolate and peppermint?
Vegan Pumpkin Pie
I scoured the web looking for the perfect Pumpkin Pie recipe, and I may have just found it on the Vegetarian Times website. It got great reviews and had fairly simple ingredients, so I took the plunge, (I’ve had bad vegan pumpkin pie experiences in the past). It turned out fabulously! I made a few slight modifications, and was over-the-moon with the results. A custard-like filling and perfect crust (no butter!), with the fragrant spices stealing the show. This will not be a disappointment at your holiday table.
Gluten-Free Almond Lemon Cupcakes with Coconut Frosting
Gluten-Free Almond Lemon Cupcakes with Coconut Frosting
Jen’s sister Lindsay is always posting pictures of amazing vegan, gluten-free delights, so we asked her to share some of them with our readers – yay! These Gluten-Free Almond Lemon Cupcakes with Coconut Frosting look incredible and don’t have a long list of complicated ingredients.
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Banana-Pear-Oatmeal-Spice Muffins
Banana-Pear-Oatmeal-Spice Muffins
I made these muffins on a whim this morning, so I could use up some sad looking fruit in my fridge. These two pears and two bananas were on their last legs aesthetically, but I knew they would be extra sweet and juicy for muffins. A Crispy top from the sprinkled sugar and a really moist, not-too-sweet centre, these Banana-Pear-Oatmeal-Spice Muffins were a delightful start to the day.
Vegan Jalapeno Poppers (Baked & Gluten Free!)
These are super fun to make, and eat! And as Jen pointed out, kinda looks like deep-fried rats, so would be perfect for nibbling on while handing out goodies to the neighbour kids. A bit labour-intensive, but worth it. And this vegan cheese recipe that I linked to below, is AWESOME!
Baked Onion Rings (Gluten Free!)
The other night I had a few people over for some legendary Quinoa Burgers (actually just the patties) and Gluten-Free Baked Onion Rings from Healthiersteps.com. The burgers were, as always, an incredible hit, and the onion rings were also a crowd pleaser.
Wild Mushroom Tart with Basil Cashew Cream
I don’t often impress myself with a meal. I ho-hum and receive the praise of others graciously, but more often than not, I think I could have done something better. That is not the case with this recipe! It was an amalgamation of a non-vegan Mushroom Tart recipe on epicurious, and a recipe for Basil Cashew Cream from the Millennium Cookbook, which I altered slightly. The combo was to-die-for! Flakey puff pastry (what an incredible product!) and wild mushrooms from Hui’s Organic Mushrooms in Aldergrove (available at the Vancouver Farmer’s Market) were SO DELICIOUS!
Cherry Oatmeal Muffins
The cherries at the Vancouver Farmer’s Market this week were incredible! I had to use them to make a delectable morning morsel to highlight their peak ripeness. I found a recipe that wasn’t vegan, and made it vegan and healthier, and it worked out (!)…it doesn’t always. The almond extract is a sweet compliment to the ripe, yet slightly tart cherries…Good Morning!
Raw Coconut Cacao ‘Haystacks’
Today I was really missing my mom, the lucky lady who recently moved to Cabo to pursue a savvy lifestyle change. So I decided to use the lovely dish and tray set she gave me as a parting gift and make a (nearly) raw vegan version of one of her most amazing holiday cookies, the haystack.
I can’t wait for our next family gathering so I can knock my mom’s socks off with the vegan (raw! shh) version of her classic!
Coconut Rhubarb Crumble Muffins
Over the long weekend, my man and I took a trip out to the Sunshine Coast to attend the Roberts Creek Arts Festival. It was two days full of art, creative spaces (and people), surrounded by lush,west coast greenery. If you’ve never been, I highly recommend it. On Saturday, we drove up to the Sechelt Farmer’s Market, which turned out to be mostly baked goods and crafts, with a few produce vendors to be found. The common thread between them all were big, magenta-hued stalks of rhubarb. They were everywhere! As someone who has never cooked with rhubarb before and love to try new ingredients, it was an obvious choice.
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