vegan baking

All posts tagged vegan baking

Ty’s Perfect Cornbread (Vegan)

Published November 16, 2011 by Vegan Derby Cat Party

I was tweaking my previous cornbread recipe in preparation for Thanksgiving, and totally forgot the oil/shortening! Turned out to be a happy accident! The ground flax definitely gives it the perfect cakeyness without the added grease. There are generally two camps of cornbread out there… salty and sweet, but this gives you a little bit of both. Just how I like it! Enjoy! : )

**EDIT: I’ve discovered a way to make this recipe the best ever, perfect recipe. The secret? BROWN sugar! 12/17/12**

Ty’s Vegan Cornbread
16 pieces

1 1/2 c. cornmeal
1/2 c. unbleached all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. brown sugar** + 1-2 tbsp. (depending on how sweet you like it)
1 1/2 tsp. salt

1 1/2 c. non-dairy milk (I used unsweetened almond milk)
1.5 tbsp. vinegar/lemon juice (to make vegan buttermilk)
6 tbsp. very hot water (microwaved for 1 minute or boiled)
2 tbsp. ground flax seed

Directions:

1. Pre-heat oven to 450*F, and grease an 8×8″ pan, 10″ skillet or muffin tin.

2. Add vinegar or lemon juice to non-dairy milk to curdle to make vegan buttermilk. In a separate cup or bowl, whisk hot water with ground flax seed.

3. Combine all dry ingredients in a large bowl.  Add wet ingredients, and stir slowly to combine. Pour into prepared pan.

4. Bake for 25 minutes for 8×8″ pan or 20 minutes for muffins or skillet. Cake tester inserted in center should come out clean. Remove pan and allow to cool for at least a few minutes before slicing and digging in! ; )

Nutrition Facts per piece: 80 calories, 1.1g fat, 0mg cholesterol, sodium 227mg, carbs 16.5g, fiber 1.3g, sugars 4g, protein 1.6g

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Herb Biscuit Variation

Published September 10, 2011 by Vegan Derby Cat Party

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I recently picked up a bag of white whole wheat flour and decided to take it for a test spin for today’s 6:30 pm breakfast biscuits. Thomas and I are notorious for staying in bed all day on Saturday until hunger drives us out. Today was no exception, and all I could think of was oven fresh biscuits. I decided to use all www flour instead of my usual half all-purpose half ww pastry flour mix, and changed the flavor profile a bit by leaving out the sugar and grinding in some Italian spices instead. This was a really nice change and would be great variation for dinner biscuits. I was running out of almond milk so I used just over 3/4 c. and a couple of tablespoons of water, worked just fine! Here’s the link to my very versatile Drop Biscuit recipe!

Happy Herbivore’s Black Bean Brownies

Published July 31, 2011 by Vegan Derby Cat Party

I’ve been following HH on twitter and facebook for a little while now and was curious to try one of her recipes. They’re always straightforward with a short list of common ingredients and a simple preparation. I figured I might as well start with her incredibly wholesome sounding black bean brownies.

I used the method of processing the rolled oats down to a finer texture that she suggested, using the additional 1/4 c. to bring it up to 1/2 c. of oats. I also used 2 tbsp. of the optional sugar and doubled the vanilla to 2 tsp.

Although my knife came out clean after 30 minutes, they were still pretty sticky on the bottom, so I threw them back in for an additional 5 minutes. They were still pretty moist underneath. I put them in the fridge to finish cooling and to firm up a bit.

Results: Well, you can’t really pass them off as real brownies, so definitely know that! It’s a lot more like very cinnamon-y banana bread with a hint of cocoa. The only thing “fudgey” about them is the texture, and that was with the extra 1/4 c. of oats, so I’d definitely include it.The black beans are fairly undetectable, as promised, but the cinnamon was a little overwhelming for me straight out of the oven. After refrigeration it mellowed though, and they were fine cold. With a nutritional profile of 85 calories, 1g fat, 16g carbs, 4g protein for the base recipe, they’re worth trying, as a lot of people really love these, but they’re not for everyone. Additionally, we didn’t finish them, so I won’t be making these again.

I was going to try her Fat-Free Vegan Butter Bean cookies too,  but I don’t think I will based on the results I had with these. One of the reviewers said that they liked them much better than the brownies, but I hate wasting food and ingredients. Truth be told though, the thing I’ve been most anxious to try is her Chickpea Tacos recipe! This is a household that adores garbanzos! ; )

1/2 c. rolled oats pulsed down to fine crumbs

VCIYCJ Peanut Butter Agave cookies with Chocolate Chips & Biscuits

Published June 17, 2011 by Vegan Derby Cat Party

I went on a big baking spree the other night! And it was all a sugar free! Meaning no refined sugar, but lower glycemic index natural sweeteners instead. I started with some simple biscuits, using agave in place of the sugar, and went on to bake some VCIYCJ cookies that used agave AND brown rice syrup for sweetness. They both used an almost 50/50 combination of unbleached all-purpose flour and whole wheat pastry flour. Except the cookies were 1 c. unbleached AP, 1 c. ww pastry flour, and 1/4 c. brown rice flour. A. because I ran out of the other two B. because I wanted to try it out anyway.

Here are my results:

My biscuits turned out well, but I could have pulled them out a minute sooner. Maybe only 10 minutes with the agave?

I use a mesh strainer to sift my dry ingredients. Then I dump the last little bits of fiber left in it from the whole wheat pastry flour back in and mix.

Dough, pre-chocolate chips!

Chocolate chips in. Dough was super greasy at this point. Rounded tablespoons of dough smashed down with a glass bottom.

Two pans full! They were a little dry out of the oven and cooled, but after storing overnight, they are the perfect chewy consistency that peanut butter cookies should be. I was a little worried that it was that small bit of brown rice flour that dried them out, even though I did add an extra teaspoon of almond milk to try to balance it out. (brown rice flour absorbs more moisture.)

My fears were put to rest when two coworkers tried these yesterday, despite my warnings of them being fairly healthy. They liked them. Thumbs up. ; )

Freezer Vegan Cheddar Biscuits

Published April 10, 2011 by Vegan Derby Cat Party

Just wanted to let you know about the success I had yesterday with thawing and baking my cheddar biscuit dough yesterday. Here’s a link to the recipe!. Since the recipe makes 20 biscuits, I like to freeze half the dough for another occasion. I was just a little worried about this particular batch, because it had been frozen for months! They came out just fine though. ; )

I pulled the dough out early in the morning, and let it thaw out in a covered and greased glass bowl.

By the afternoon it was ready and I used a sharp knife to cut it into quarters, and then halves to make 8 dough balls.

Which I placed into a lightly greased muffin pan, with water half filling the empty cups to prevent the pan from warping.

I then baked them in a preheated oven at 350*F for 25 minutes.

These are superb with a variety of meals, and make a nice breakfast or a yummy snack!

Vegan Brownies using Brown Rice Flour and Syrup

Published February 15, 2011 by Vegan Derby Cat Party

I have been wanting brownies since last week. I’m normally not the type, but I am the craving type. I’ve been looking at a lot of recipes since last week, raw, and not raw, healthier vegan, and junkier vegan. The recipe below is what I came up with. It’s an adaptation from VCIYCJ. I really wanted to dry out my dates and make date sugar, but it was getting late. So instead I used brown rice syrup for half of the sugar. I also broke up the cup of flour into a mix of unbleached all-purpose, whole wheat pastry and brown rice flour. I figured the brown rice flour would suck up some of the extra moisture from the syrup. I would probably have subbed some of the oil for applesauce if I had thought of it, but oh well! I also added some decaf instant coffee for a richer taste. The results were bittersweet chocolatey brownies with a nice fudgey middle that were absolutely perfect still warm and topped with coconut milk vanilla bean ice-cream! Yummy!

Brownies

1/4 package of firm silken tofu
1/4 c. of non-dairy milk (I used almond)
1/2 c. of canola oil

1/2 c. of sugar (I used evaporated cane)
1/2 c. of brown rice syrup
2 tsp. vanilla
1 tbsp. of decaf instant coffee

1/2 c. of unbleached all-purpose flour
1/4 c. of brown rice flour
1/4 c. of whole wheat pastry flour
1/2 c. of unsweetened cocoa powder
1 tbsp. cornstarch
1/2 tsp. baking powder
1/2 tsp. salt

Directions:

1. Preheat oven to 325*F and grease an 8×8 pan.

2. Whip up tofu, nondairy milk and oil in a food processor. Transfer to mixing bowl and add sugar, brown rice syrup, vanilla and instant coffee, stirring until well combined.

3. Sift flours, cocoa powder, cornstarch, baking powder, and salt, and add to wet ingredients. Use a spatula to gently combine the ingredients.

4. Pour into prepared pan and bake for 30-35 minutes. Let cool for 15 minutes and serve!

Whipped up tofu mixture

with the sifted ingredients added

I almost forgot to take a picture of the result!

Too busy eating this yumminess! Not the prettiest pic, but it sure tasted good! : )

Blue Corn Muffins

Published September 1, 2010 by Vegan Derby Cat Party

I’ve been meaning to make use of the blue cornmeal I bought a while back, and wanted something bready. (I seem to be on a baking kick.) By the way… blue cornmeal does not look all that blue out of the package, but it does blue up a little bit once it’s mixed with wet ingredients. It makes an especially cool contrast with the corn kernels : ) You can use this versatile recipe to make corn muffins or cornbread in a pan or a skillet.

Blue Corn Muffins

1 1/2 c. blue (or yellow) cornmeal
1/2 c. unbleached all-purpose flour
1/4 c. canola oil or non-hydrogenated shortening
1 1/2 c. buttermilk (soymilk + 1.5 tbsp. vinegar/lemon juice)
2 egg substitute (6 tbsp. water microwaved for 1 minute + 2 tbsp. ground flax seed)
2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. sugar
1 1/2 tsp. salt

1/4 c. corn kernels, optional

Directions:

1. Pre-heat oven to 450*F, and grease a muffin pan.

2. Combine all ingredients, and pour into prepared pan. Bake for 20 minutes. Cake tester inserted in center should come out clean.

3. Let them cool in the pan for a few minutes, and then transfer to a rack to cool. Eat these warm, or toast or re-heat them in a 350*F oven for a few minutes. Enjoy!

Vegan Cheddar Drop Biscuits

Published August 20, 2010 by Vegan Derby Cat Party

Wednesday, out of nowhere, I had a craving for cheddar cheese. I hadn’t bought any Daiya for awhile, so I stopped by WF & picked up some cheddar style shreds on my way home. It goes without saying that I was also craving bread, because I’m always craving bread. (Always!) And so, I adapted this simple, classic recipe to give you vegan cheddar drop biscuits. I especially like that it doesn’t require any yeast, and ground flax seed does the ole switcharoo for the egg here. Enjoy!

Vegan Cheddar Drop Biscuits

3 c. unbleached all-purpose flour
1 c. whole wheat pastry flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 c. cold vegan butter, cut into pieces and chilled
2 c. of vegan cheddar flavor shreds

1 egg equivalent (1 tbsp. ground flax seeds + 3 tbsp. hot water, whisked)

1 3/4 c. vegan buttermilk (1 1/2 tbsp. vinegar or lemon juice + enough soymilk to make 1 3/4 c.)

Directions:

1. Preheat oven to 350*F. Prepare two 12 cup muffin pans. This recipe makes 20 biscuits. Make sure to fill the blank cups with water to prevent your pan from warping! If you only want to make 12 now, you can freeze the rest of the dough for later. (See note at bottom.)

2. In the bowl of a stand mixer, add flours, baking powder and soda, and salt, and stir on low speed with paddle attachment. Add butter, and stir until it resembles coarse crumbs. Add cheese to mixture and stir until combined. Add flax mixture and all but 2 tbsp. of buttermilk. A dough ball will form. Add the last of the buttermilk and scrape up any extra dry mix at bottom.

3. Turn dough out onto a floured surface. It will be very sticky. Gently fold about 8 times and cut dough in half. Divide each half into 10 pieces and place into muffin cups.

4. Bake for 25-30 minutes, or until golden and firm to the touch. Remove from pan and place on a cooling rack to cool slightly. Serve warm.

Note:

I baked 12 for the first batch, and then froze the other 8 for the weekend. They still came out fantastic with the same wonderful light texture as the first time. So feel free to freeze if you’re not going eat all 20 within a couple of days. They are so good, and the cheese is nice and melty straight out of the oven : )

To Freeze: Wrap the dough ball twice in plastic wrap and then pop it in a freezer bag for good measure.

Here is a link to show you how! freezer vegan cheddar biscuits

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