Easy Vegan BakingPosted on February 15, 2012
Easy Vegan Baking
Serving a tasty vegan dessert can be challenging, but made a whole lot easier by substituting various, quality vegan ingredients for the dairy products usually associated with these comforting culinary creations! Best of all, vegan desserts are super delicious, and often even nutritious.
It is actually very easy to bake without using eggs, once you get the hang of it! In general, I use one half cup (or more) of whipped tofu or two small mashed bananas to replace two eggs in most baked goods recipes. (The amount of tofu or bananas will vary, depending upon the recipe.) Whipped tofu works particularly well for making chocolate cakes, puddings, and brownies. Just place the desired amount of organic tofu in a blender, and process it until smooth. Add the whipped tofu to your baked goods recipes, just as you would eggs. Bananas work particularly well as egg replacements when you are making cakes and sweet muffins. Just mash the ripe bananas until they are smooth and then add them to the batter, as you would eggs. Oh yes, another note. If a baked goods recipe calls for only one egg, in many cases you can just leave the egg out, without compromising the outcome of the finished recipe. Who knew?
When creating compassionate chocolate confections, use dairy free, fair trade, dark chocolate, which keeps it vegan, while being healthier for the planet and helping to build equitable and sustainable trading partnerships. To top off your sweet works of art, consider making a vegan whipped topping by placing some organic, silken tofu, maple syrup and a bit of vanilla extract into a blender. Process until smooth and creamy in texture, and then refrigerate for three hours or more until it is well chilled. If you’d like to add color to your topping use fresh fruit. For pink colored topping add some strawberries or raspberries, for violet hued topping, add some blueberries!
Instead of using butter in your home baked goods, use a vegan spread that is non-GMO and trans-fat free. A great substitute for butter is Earth Balance organic vegan spread, which works well as a replacement for butter in just about any recipe you may be preparing!
All of the ingredients mentioned here are available in most local supermarkets. So, with a little extra thought and some key ingredients, you can easily make delicious vegan friendly desserts and baked goods! You’ll surprise your family and friends by serving your own, homemade, delectable confections, and no one will ever know they are vegan… unless you tell them.
Right now my recipe of the week!
Incredible Banana Muffins
MAKES 6 LARGE MUFFINS
These moist muffins are sweet but not overly so, making them a scrumptious treat for breakfast, an afternoon snack, or dessert. This recipe uses ripe bananas rather than eggs for binding.
1 cup whole wheat flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
1⁄2 teaspoon sea salt
1⁄2 cup brown sugar
1⁄2 cup toasted wheat germ
1 ¼ cups plain or vanilla nondairy milk, plus more as needed
2 to 3 ripe bananas, mashed until smooth
1⁄4 cup vegetable oil
½ cup walnuts, rough chopped
Preheat the oven to 400 degrees F. Oil a six-cup standard muffin tin.
Put the flours, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and wheat germ and stir with the whisk to combine. Stir in the nondairy milk, bananas, and oil and mix just until incorporated. Stir in the walnuts. The mixture will be quite thick, but if it seems overly dry, stir in a bit more nondairy milk, 1 tablespoon at a time. Don’t overmix or the muffins will be tough.
Mound the mixture into the prepared muffin cups. Put the pan on a baking sheet and bake for 20 minutes. Decrease the temperature to 375 degrees F and bake for 20 to 25 minutes, until golden and a toothpick inserted in the middle of a muffin comes out almost clean.
Put the pan on a wire rack and loosen the sides of each muffin with a knife. Let cool for about 15 minutes. Carefully remove the muffins. Serve warm or at room temperature.
or so above each hole in the tin. Place on a cookie sheet and bake for about 40-45 minutes, checking every 15 minutes. If muffins are browning too fast, lower temperature to 375º. Remove muffins and let cool 10-15 minutes before carefully removing and placing on serving platter. These giant muffins are jazzylicious!