Tag Archives: vegan baking

Holiday Baking adventures!

So many cookies! I was on a roll…
Some of these cookies are long time favourite recipes , some are experiments…

Some are vegan, some are not – but you can modify them yourself I’m sure to explore whatever dietary choices you prefer to make.

Some are gluten free, dairy free, and some are all the bad- er I mean good stuff…#nojudgement

Click through on the recipe links where I found my inspiration and support those bakers too!

Ginger bread Dinosaurs/ or are they cats… or both…

Ginger bread recipe is from the Betty Crocker Cookbook
The cutter I picked up at Ma Cuisine on Dalhousie street here in Ottawa.
And I used the spicy icing left over from my Wolfenoot cookie baking…

Gluten free chocolate chip cookies

This gluten free cookie recipe was a variation on the recipe I found here. The change I made was to use half chick pea flour and half oat flour< I make my own by grinding oats in a coffee grinder>.
I would also recommend chilling the dough before baking- I did not, and the cookies spread out a lot!

Cherry shortbread

Based on the recipe I found here  – and these shortbread cookies melt in your mouth… I used vegan butter replacement, and otherwise followed it.
The dough is super soft when mixed, so chill it for at least 30 minutes before creating these melt in your mouth cookies! And be sure to drain the cherries, if you buy them in syrup.

Oatmeal Coconut choc chip cookie

Here’s the recipe – I choose to add coconut “and” chocolate chips – or sometimes all three!

Oat cookies from no name oatmeal bag

and these chocolate cookies are a family tradition 🎉….but I’m changing things up a bit…

Vegan Chocolate cookie sandwiches

Vegan chocolate cookies and Vegan Swiss Meringue Buttercream frosting…

So this is a variation on one of my families traditions….these are amazing frozen when in their sandwich form ( stolen from the giant Tupperware container in the chest freezer…)

  • ½ cup vegan butter substitute
  • 1 cup sugar
  • 1 egg replacement*
  • 1 tsp vanilla
  • ½ cup cocoa
  •  ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 2 cups flour
  • 1 cup oat milk

*egg replacement options :  1 tablespoon ground flax mixed with 1 tablespoon hot water or 1 tablespoon aqua faba < strained liquid from canned chick peas> or your own choice!

Cream the first 2 ingredients then add the next 2.

Mix the dry ingredients together and add, alternating with the oat milk, until you get your batter.

Drop onto parchment paper lined cookie sheet, flattening with wet fingers/ bottom of a glass, and bake for 7 minutes at 400Degrees F.
Cool completely and enjoy as is or fill with frosting to make sandwiches….

Vegan Swiss Buttercream frosting…

So I hybridized the original family recipe, which uses Marshmallow creme < I wasn’t going out to buy this>,  and this Aqaufaba Swiss Buttercream I found online which called for WAY TOO MUCH FAT – as in I had used all my vegan butter by this point in the day

  • 1 ¾ cup aquafaba ( strain the liquid from 1 or 2 cans of chick peas- measure it )
  • 1 cup white sugar
  • ¼ tsp cream of tartar
  • 2 cups of icing sugar
  • ½ cup vegetable shortening ( I used Crisco) softened/at room temperature.
  • 1 ½ tsp vanilla

Mix aquafaba and sugar in a saucepan and bring to boil for 5 minutes…stirring occasionally.
Take off heat, pour into mixing bowl and cool completely ( I put the bowl into the fridge for about 20 minutes.)
Once cool, start whipping the mixture at high speed. You can use a whisk attachment, I suggest not trying to do this by hand unless you have strong arms. It can take up to 15-20 minutes to get it to firm peaks with the machine doing the hard work…
Once you reach that stage, mix  together the cream of tartar and icing sugar, and gradually add that in, whipping it- whip it good…
Add the softened vegetable shortening ( I used Crisco) that is at room temperature, keep whipping to incorporate it fully and finally, add  the vanilla.

You will have leftover frosting- so feel free to halve the recipe…and it will store in the fridge for up to 2 weeks in a. tightly sealed container…

Baking experiment time: vegan gingerbread crepes hi

Who has been rewatching baking shows while sewing up TAVMasks? Yes. Me.

One of the challenges was a Mille crepe cake, so that looked intriguing.

I had made some Bison chili last week and had kept the aqua fava (?) from the can of chick peas, so that needed to be used.

And the apples we have been getting lately are going grainy super quick, so they needed to be used up…

A quick internet search for recipes using chick pea juice yielded a super easy crepe recipe and off I went!

TAValonia’s Gingerbread crepes:

  • The liquid from 1 can of chick peas
  • 1 cup flour (whole wheat, oat, whatever you like)
  • 1 teaspoon salt
  • 1 teaspoon cinnamon powder
  • 1 teaspoon ginger powder
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla
  • 1 tablespoon molasses
  • 1 tablespoon brown sugar
  • 1/4 cup Oat milk -or more- to make the batter thin enough.

Whisk it all together until smooth.

Oil a crepe pan or skillet and cook the crepes using about ¼ cup batter at a time. Made 8 6 inch crepes.

Simple apple filling:

  • 3 to 4 apples
  • 2 tablespoons coconut oil or margarine ( butter if not vegan)
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon

Mix together in the skillet and let cook covered for 10-15 minutes over medium low heat- until the apples are tender.

Assembling:

Layer the crepes and apple filling in individual bowls starting with a crepe on the bottom.

Serve warm or chill to serve later.

Top with whipped topping ( can be made from more aqua fava whipped to soft peaks and flavoured with a bit of sugar) or vegan ice cream ( purée of frozen banana would go well)

Options to try:

-Add a white chocolate genache between the crepes ( heat non dairy milk and pour over chopped while chocolate to melt it)…

-add a whipped cream cheese between the layers

So many potential ideas!!!!

Sunday afternoon baking…

Jumped on the bandwagon-here are today’s kitchen adventures!

Oatmeal Banana cookies:

  • 2 smashed bananas
  • 1 cup oatbran
  • 1 cup oat flakes
  • .5 cup chocolate chips
  • .5 cup unsweetened flaked coconut
  • 1 tsp vanilla extract
  • 1 teaspoon cinnamon powder
  • 1 teaspoon ginger powder

350 degree oven- 9-12 minutes- greased baking sheet.

Note: Original recipe posted here:

https://www.ambitiouskitchen.com/2-ingredient-healthy-banana-bread-breakfast-cookies-with-delicious-add-ins/

Banana Oatmeal Coconut chocolate chip cookies

Sweet potato brownie cookies:

  • 1 cup cooked mashed sweet potato
  • .5 cup natural peanut butter
  • .25 cup cocoa powder
  • .25 cup maple syrup

350 degree oven – 10-12 minutes for cookies- lightly greased baking sheet

Original recipe found on Pinterest:

https://pin.it/awcu44lqxr3xqj

Sweet potato brownie cookies

In the crockpot:

Original recipe found here:

https://pinchofyum.com/crockpot-sweet-potato-lentils

I’m using that recipe as inspiration…I don’t have all the spices, nor vegetable broth.

Crockpot Sweet Potato Lentils ( my version)

INGREDIENTS

• 3 large sweet potatoes, diced (about 6 cups)
• 3 cups water
• 1 onion, minced
• 2 teaspoon each ground coriander, curry powder and chili powder
• 1/2 teaspoon salt
• 1 1/2 cups uncooked red lentils (masoor dal)
• 1 can coconut milk
• 1 cup water

INSTRUCTIONS

1. Place the sweet potatoes, water, onion, and spices in a crockpot. Cook on high for 3 hours, until vegetables are soft.

2. Add the lentils and stir once. Replace the lid and cook on high for an additional 1 1/2 hours.

3. Stir in the coconut milk and as much water as needed to get the right consistency.

What? More soup…? mmm…soup

Roasted pepper and Tomato soup
Today is this week’s Domestic Day/ Zero People Day/ 0CommitmentDay / Do Whatever I want Day.
So when I am not sewing, seeing clients for sewing, dancing, teaching dance, teaching sewing, and planning for either upcoming sewing or dance events, I like to cook and bake. Oh, I know – you know that already…
Ok – here’s the Roasted Pepper Tomato Soup recipe.
Roast a pile of peppers:

Lightly oil 2 cookies sheets for about 10 medium size peppers.
Oven = 400 degrees Farenheit
Wash the peppers, split in half, take out the seeds and toss them all in a huge bowl with a bit of olive oil.
Spread them out on the cookie sheets and get them roasting while you take care of the rest of the soup. Maybe 20 minutes… check ’em – see when they start to char. them take them out.
I leave them on the cookie sheet until I’m ready for them, then take them off and peel away any really burnt skin/ section.

In a large saucepan, start cooking the onion, and tomatoes:
Heat 1 tablespoon of olive oil on medium heat. Chop an onion – I used red and it was large so I only used half.
toss it in and saute until it smells awesome. Add in one can of whole tomatoes, and cover and let simmer. < Purists are welcome to peel and seed fresh tomatoes, if that’s your prerogative.>
If your peppers are ready, toss them into the pot and let it all continue to cook.
Add spices to your liking – salt and pepper, basil, oregano, I went italianesque for this batch.
I happened to have roasted a small pumpkin while roasting the peppers and could not fit all of it into my 2 cup container, so I added the remaining pumpkin to the soup too.
Once the peppers are tender, or you are bored, do what you do to puree soup.  I toss it into a big stainless bowl and use an immersion blender – as you can see.
Jar it/ serve it/ find a friend who makes homemade bread and barter some in exchange for a fresh loaf…
Enjoy.

Carob Coconut Cupcakes – my entry for Capital Cupcake Camp

 

Mini goodness!
Mini goodness!

Vegan Carob Coconut Cupcakes

 

Ingredients

1 ½ cups whole wheat flour
½ cups carob powder
3 tablespoons cocoa powder
1 teaspoon cinnamon
½ teaspoons ginger
½ teaspoons baking soda
½ teaspoons baking powder
⅓ cup coconut oil
¼ cup honey
¼ cup molasses
2 teaspoons apple cider vinegar
½ cup water [ you can use coffee if you like]

Method

Cream together the coconut oil [looks more like shortening to me than oil], honey, molasses, and cider vinegar.

Mix the dry ingredients in a separate bowl until well blended.

Alternately add the dry ingredients and the water to the coconut mixture, mixing well in between additions.

Make 12 cupcakes or 24 mini cupcakes and bake at 375 degree for about 10 minutes. Check with a toothpick to confirm done,but they are vegan so they can be gooey inside too!

Sprinkle the top with coconut, nuts, seeds or whatever you like.

 

I had a great time – congrats to the organizers for a very successful day!