Tag Archives: how to bake without eggs

Guest Blogger: RedGlitterX – Easy Chocolate Ice-cream – Vegan (recipe)

9 Jan

Always lovely to have people come back to the VBU! family. One such bloggers is RedGlitterX. From Australia, here she is in her own words, “With degree in theology and feminism, am also a Ordained Clergy Person, I have a strong social justice and civil rights ethic. The fight for animal rights is one of the more important, how we treat animals is a reflection on ourselves.” Her first post with VBU! was about the different names we give foods around the world. Her second post was a Decadent Triple Chocolate Cake recipe and her third, a dinner menu from the last trip of the Titanic, her fourth, post was about what Veganism is. For her latest post she is back with a lovely dessert recipe. Find her blog here: Vegan Animal Liberation Alliance. Follow her on Twitter as well. Welcome back Red Glitter X!

Easy Chocolate Ice-cream – Vegan (recipe)
Easy to make and even easier to eat. This chocolate ice-cream is a good substitute for those who miss it, or just want something that they can make at home to avoid the commercial products (which require a science degree to understand the ingredients list).

This recipe does not require an ice-cream machine. All measurements are rough-guides, adjust for taste.


This chocolate ice-cream stays smooth when frozen, does not form ice-crystals, and if left in a serving bowl too long melts into a tasty chocolate milk drink

Equipment:
Medium sized saucepan
Tablespoon – for measuring
Spoon – for stirring
Freezer-safe container with a lid
Grater (optional)
Measuring jug (optional)

Ingredients:
4 heaped tablespoons of cocoa powder
3 heaped tablespoons of brown sugar (or char free sugar of choice)
2 heaped tablespoons of corn flour
pinch of salt
pinch of spice, eg. cinnamon, nutmeg
100 grams of grated chocolate (chocolate bar style chocolate)
conversion: 100 grams = 3.5274 ounces
about 3/4 of a litre / quart Milk of your choice (eg, almond, soy, rice)
conversion: 1 litre = 1.05669 US quart

Method:
Add some of the milk to the saucepan, heat over a very low heat

In the same bowl that ice-cream will be made in, mix the cocoa powder, brown sugar, corn flour, salt, spice

Add cocoa mixture to the slowly heating milk, mix well to remove any lumps

Chocolate milk mixture will start to thicken, stir well so it does not burn on the bottom

Add rest of the milk

Add the chocolate, grated or choc-chip sized to the milk, keep stirring. Do Not let the chocolate burn

When chocolate is melted, transfer to a freezable container.

Freeze, this will take a few hours

Variations:
add cherries to give it a hint at Black Forest flavour
add alcohol-soaked raisins for a more adult variety
add chopped banana and flaked almonds
grated chocolate for choc-chip chocolate ice-cream

Guest Blogger: Three Under Three – Chocolate Chunk Cookies

14 Dec

Our newest guest blogger is a newly converted vegan mom with three children under three years old. Her blog is aptly named: Three Under Three. Here she is in her own words, ” My name is Joanne Dabbs and I created a blog about family, vegan food and fashion. I am a mum to three young children and I recently made the switch to a vegan lifestyle.” Follow Joanne on her blog, Facebook and Twitter. Please welcome Joanne!

 

How much do you love me?
vegan cookies
I’m willing to bet you love me just a little bit more now.
When people ask me what I miss most since turning vegan, I tend to automatically say cheese. Whilst it’s true that I do occasionally miss cheese (but not enough to eat it) I realised the other day that what I actually miss most is cookies.
vegan cookies
Moist, chewy, delicious cookies with huge chocolate chunks!
Well, the craving finally got the best of me! I had to give in and make a batch of chocolate chunk cookies (why bother with chocolate chips when you can have chunks?!)
Recipe (makes approx. 30 cookies)
2 cups plain flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup vegan dark chocolate, cut into chunks
1 cup vanilla sugar (you could also use caster sugar)
1/2 cup coconut or vegetable oil (I used coconut oil)
1 teaspoon vanilla
1/4 cup water
1/4 cup milk of choice (I used soy milk)
Instructions
1. Mix together flour, baking powder and salt, Stir in chocolate chunks. 2. Mix sugar and oil well (if you are using coconut oil you may need to melt it slightly.
3. Add the vanilla, water, and milk and mix well.4. Add the wet ingredients to the dry and mix just until combined.
5. Roll the mixture into small balls and flatten slightly on an ungreased baking tray.6. Bake for 5 minutes and then rotate the sheet 180 degrees. Bake for another 5 minutes.7. Check them every couple of minutes until the cookies are a little softer then you want them to be.

8. Remove from the oven and let the cookies cool for a couple of minutes on the baking tray before moving to a cooling rack to continue cooling.9. Try not to eat the whole batch before they’ve had chance to cool!
vegan cookies
vegan cookies
vegan cookies
vegan cookies

Enjoy!

*Please excuse the fact that there are only 4 cookies in the pictures. I forgot to tell Matt that the cookies in the cupboard were waiting to be photographed. Oops!

Guest Blogger: An Unrefined Vegan – Deep Dark Chocolate Chai Truffle Cakes

11 Dec

Please welcome back the very refined vegan, in my opinion, Annie! She is the author of the blog, An Unrefined Vegan, and the driving force behind Virtual Vegan Potluck. Annie is a darling amongst other things. I highly suggest you search her blog’s name on VBU! to see her many posts. Here are her links for An Unrefined Vegan: Blog, Facebook, and Twitter. Here are the same links for Virtual Vegan Potluck: Blog, Facebook, and Twitter. A warm welcome for Annie!

Cake on PlateI once worked briefly for an Army Colonel. He could’ve stepped off of the movie set of Apocalypse Now: tall and wiry with a stiff and graying crew cut, a brisk manner and a lopsided, slightly maniacal grin that revealed a mouthful of misaligned teeth. Plus the requisite rich southern accent and an endless supply of (to keep things G-Rated here) “earthy” sayings. I kept a mental catalogue of his favorite expressions, one of which was “it’s an ugly baby.” Well, back on October 27, 2011, I published a post of several ugly babies. The post was titled A Delicious Failure: Sunken Chocolate Cakes and the recipe was based on one by Marcel Desaulniers called Heart of Darkness Cakes. After my failure, tasty though it was, I vowed to try again. It’s taken me over a year to do it. They’re still ugly babies, but my, they are delicious. (If chai isn’t your thing, just leave out the spices and you’ll have a delicious chocolate truffle.) Coming up soon: Black and White Cakes – a vanilla version of the above – which cleverly and thriftily uses the leftover truffle filling made for these cupcakes.

And…One year ago today: Acorn Squash Stuffed with Wild Rice & Cranberries

Deep Dark Chocolate Chai Truffle Cakes
Makes 10

Truffle Filling:
(filling makes enough for two batches)
1/2 cup dates, roughly chopped, soaked for a few hours
1/2 cup pecans, soaked for a few hours
1 tbsp. crystallized ginger, chopped
1/4 tsp. anise seed, ground
1/4 tsp. cinnamon
1/4 tsp. cardamom
1/8 tsp. ground cloves
1 tbsp. cocoa powder
pinch salt
1/2 tsp. vanilla extract
3 tbsp. coconut oil
1/2 cup semi-sweet chocolate chips
1/2 cup almond milk

Cupcakes:
1/2 cup coconut oil
2.5 oz. prune puree (baby food)
1 cup vegan, semi-sweet chocolate chips
2/3 cup whole wheat pastry flour
1/2 cup unsweetened cocoa powder
3 tbsp. flaxseed meal + 9 tbsp. water (whisk together then let sit for a few minutes to thicken)
1/2 cup maple sugar
1 tsp. vanilla extract
1/2 tsp. all-natural coffee flavoring, optional

Make the truffle filling:
Drain and rinse the dates, pecans and crystallized ginger and put them in the bowl of a food processor. Process until finely ground.

Meanwhile, carefully melt the chocolate chips and the coconut oil in a small saucepan over low heat. Whisk in the cocoa powder. When melted and combined, remove from the heat and set aside.

Spoon the mixture date/pecan mixture into a blender and add the almond milk, all of the spices and the chocolate/coconut oil mixture. Process until silky smooth. Pour into an air-tight container and refrigerate for a few hours to firm. I rolled mine into sloppy balls (~20) and placed them in the freezer to firm up – making them easier to handle when putting them into the cupcakes.

Truffles on Plate

Make the cupcakes:
Preheat the oven to 350F and lightly oil 10 muffin tins (fill the empty tins half-ful with water). In a small saucepan, slowly heat the coconut oil and the chocolate chips until melted. Remove from the heat and set aside.

In a large bowl, whisk together the flour and cocoa powder. In a smaller bowl, combine the prune puree, flaxseed meal mixture, vanilla extract and coffee flavoring, if using. Whisk the chocolate mixture in with the other wet ingredients and then stir this into the dry ingredients. Batter will be very thick and gooey.

Divide the batter evenly between the muffin tins and bake for 5 minutes. Carefully remove the muffin tins from the oven and drop truffle filling by the teaspoonful+ on top of each muffin – gently pressing the filling down into the cupcakes. Return the muffin tins to the oven and bake for an additional 15-20 minutes or until the cupcake is firm and a toothpick comes out clean (from the cake, not the truffle). Let cool for a few minutes before removing cupcakes from the pan. Serve warm.

These reheat beautifully in the microwave. And the freeze well.

Cake and Fork

Guest Blogger: The Sweet Life – Replacing Eggs

8 Aug

Always love it when contributors come back for another post! This post is from our friend Sarah, the blogger of The Sweet Life, she is a new mother and has passed on her compassion by raising her child to be vegan as well. You can follow Sarah’s Facebook page and Twitter account plus her blog. Welcome back Sarah!

Replacing Eggs

As a vegan baker the most common question I get is, “What do you do about the eggs?” The response to that question has so many right answers and I often offer up simple examples. But I want to say, “What do you use eggs for?” because truth is, eggs just aren’t that necessary.

1. Eggs for baking. In baking, eggs are used as a leavener or more commonly a binder. Traditionally cookies, muffins, pancakes, quick-breads, and cakes all use eggs for these purposes. Turns out many natural foods can bind and leaven. Here are a few:

Flax seeds as eggs

Banana – good for muffins, pancakes, and quick breads, although it will add a banana flavor.
Yogurt– with soy, almond, and coconut options you can use this without adding unwanted flavors
Apple Sauce – helps in the binding of ingredients without adding extra density.
Flax seeds – a great natural egg replacer with many health benefits.
Chickpea flour- both binding and leavening, chickpea flour might be one of the best natural egg replacers for baked goods
*these egg replacers work mostly as binding agents so when using them in baked goods, you will often want to add an extra 1/2 tsp – 1 tsp baking powder to increase the leavening. Click here for more details and benefits of these replacers and more.

2. Eggs for custards. Ice cream, mousse, pastry cream, creme brulee, and cheesecake are all examples of common custards. By definition custards are thickened by the coagulation of egg proteins. Sounds hard to duplicate? Not at all.

Cashew Pastry Cream

Cashews- soaked cashews ground with water create a very similar consistency, high in fat and protein, to whipped egg yolks.
Coconut Milk- fatty and thick, coconut milk can be used to replace whipped eggs and heavy cream. If you don’t believe get your hands on some Coconut Bliss Ice Cream.
Agar Powder – as a gelling agent, agar powder creates a similar coagulation that allows custards to “set-up” into desired consistency.

3. Eggs for meringue. There is something incredible about the way egg whites whip up into beautiful, clean, clouds of nothing and then piped into perfect french macaroons, folded into an melt-in-your-mouth angel food cake, or whipped into pillow-soft marshmallow. So was there any way to emulate this? I was skeptical.

Ener-g Egg Replacer – I hadn’t even thought to try turning this powdered commercial egg replacer into a light and delicate meringue. But thank goodness other people had. These mint chocolate chip meringue cookies have accomplished the impossible and look amazing! Check out these vegan french macaroons. One look at these and you’ll never look back.

Soy Protein Isolate Powder, Guar Gum, and Xanthan Powder– these different powders are used as thickeners and emulsifiers and when mixed up (with water) created a creamy substitution to egg whites. This marshmallow recipe shows how together these ingredients can create the perfect meringue.

4. Eggs in eggs. Did you ever think you’d be able to eat a frittata, omelet or quiche again? Well even these classic egg dishes can be veganized and remain delicious

Tofu Frittata with Swiss Chard

Tofu – firm and soft, silken and regular. There are so many kinds of tofu and because of it’s consistency and ability to soak up flavor, tofu is considered one of the best egg replacers.Hereis an amazing looking vegan omelet, just check out the reviews! Or check out this tofu frittata on the left. Hard to tell the difference, right?

Chickpea flour- with surprising similar texture and flavor to eggs, chickpea flour has become a common substitution for omelets and quiches. Check out this good looking recipe.

I hope this sheds some light onto the incredibly complex question, “What do you do about the eggs?” In truth the question is so complex there could be books written on the subject. Perhaps libraries full of books written on the subject…okay now I’m exaggerating…maybe.
Tomorrow I’m putting it to the test for you all to see. I am going to take one of the oldest recipes, a recipe we all know, and duplicate it – just without the eggs.

Guest Blogger: The Misfit Baker – Chocolate Banana Cupcake

30 May

Cupcakes will never go out of style in my opinion, who doesn’t like a piece of cake with cute frosting? Meet Starr, author of The Misfit Baker. Here she is in her own words, “Hi, my name is Starr and I am the compulsive baker behind The Misfit Baker blog… My transition to veganism (3 years ago), was fueled by my lifelong believe that all animals (not just humans) deserve compassion, dignity, and respect. I would love to one day have the space to shelter and care for rescued animals (specifically chickens and goats), but right now am satisfied looking after just one kitty, Harvey.” You can visit/like the Facebook page for The Misfit Baker, please welcome Starr!

This weekend was one baking failure after another. I wanted to try out some ideas I had for the upcoming baking season (Christmas), and came up with nothing. From banana bread that burned instead of baked to cookies that (if you can believe it) did nothing at all, my confidence was pretty shaky by Sunday afternoon. I would have just given up for the weekend except I had promised something, anything, to a friend for some favors he’s done for us lately. He loves banana bread, and chocolate, and I though a cupcake that fused the two flavours together would be nice. Reviewing my recent flops, I questioned the sanity of trying anything else that was untested and maybe I should just stick to an old standby… But how boring would that be?

I did not make a mistake. The cupcakes turned out amazing! They were moist and chocolaty with just a hint of banana. Possible the best cupcakes I’ve ever made… Confidence restored, I think I’m ready to tackle those Christmas recipes again.

Chocolate-Banana Cupcakes

2 cups All-Purpose Flour

3/4 cup Cocoa Powder

1 tsp Baking Soda

3/4 tsp Baking Powder

3/4 cup Margarine

2 cups Granulated Sugar

3/4 cup Pureed Banana

2 tsp Vanilla Extract

2 tsp Chocolate Extract

1 1/2 cups Non-Dairy Milk

Pre-heat oven to 350°F and line muffin tin with paper cups.

Stir together flour, cocoa powder, baking soda, and baking powder. Set aside.

Beat margarine and sugar until well combined. Beat in the pureed banana and extracts. Add the flour mixture in 3 additions, alternating with the milk.

Divide the batter evenly amongst the paper cups (they should be about 2/3 full) and bake for 25 – 30 minutes, until an inserted toothpick comes out clean. Let cupcakes cool in tin for 10 minutes before transferring to cooling rack.

Cool thoroughly before topping with your favorite chocolate frosting.

This recipe make 24 cupcakes, but it halves very well.

A House Full of Health: Who Needs Cake When There is Pie!?

1 May
Please welcome back Marsha, blogger of A House Full of Health – who can resist pie indeed! Please read Marsha’s previous post here and follow her on Twitter here, while you’re at it, please do visit her FB page. Enjoy!

When I make cornbread I use some silken tofu and some egg replacer. If it’s just egg replacer the cornbread is not as fluffy and creamy. If I just use silken tofu the cornbread just falls apart. So, I use half of each. It works very well!

With this, I had practically a whole block of silken tofu left. I looked around the kitchen and found some other ingredients. Here is what I made.

Stuff you need:
I block of silken tofu (missing about an 1/8 of a cup is fine)
Small bottle (airline bottle) of hazelnut kahlua
10 oz semi sweet vegan chocolate chips (Trader Joe’s has vegan)
1 teaspoon vanilla extract
1 Tablespoon agave nectar
1 9 inch pie crust (Wholly Wholesome has a great whole wheat frozen pie crust)

What you need to do:
Bring a medium sauce pan of water to a boil. Half full or more of water is plenty. Lower to a simmer.

Melt the chocolate with the kahlua and vanilla in a metal bowl set on top of the simmering water. Mix frequently with a rubber spatula until melted.

Add the tofu, chocolate mixture, and agave nectar to a food processor. Blend until smooth, about 1 minute. Pour the mixture into the pie crust and refrigerate for 1.5 hours or until set.

For the pie crust, bake according to package directions (for a no bake pie)

I hope you enjoy this pie as much as we did! So good!!

Cheers and happy eating!