Posts Tagged ‘vegan baking’

So I’ve been doing a fair amount of baking lately… ok, maybe fair isn’t quite accurate.  I’ve been doing a somewhat excessive amount of baking lately, at least compared to the rate of what normally goes in and out of my oven.  School starts next Monday and I think I’m feeling my freedom slipping away.  Soon I’ll have no time to bake, or blog, or breath.  I’ll merely be struggling every day to absorb more Italian (which has definitely slipped my mind of late) and read all the other 15 books I’ve been assigned this term.  **sigh**

IMG_2085Anyway, while we were visiting family in WI I happened to see a recipe in a magazine for parsnip bread, my interest was piqued.  Of course it wasn’t vegan, but never mind that.  I awoke one morning shortly after we returned and decided to take a go at my own version, which included pumpkin and cranberries, but a sudden whim caused me to be desirous of a gluten-free version.  So, I hopped on over to the Gluten-Free Goddess to borrow a flour concoction that would hopefully do for the autumn muffins dancing around in my head.  I think they turned out quite well.  They’re dark because of the buckwheat but one should not judge a muffin by its cover.  I didn’t really follow her recipe to a T, or really much at all, but if you would like to know what I did holler at me and I’ll relay it to you.  I’d type it out now but I’m feeling a bit lazy.


On my next endeavor I made these chocolate chip cookies, which I thought were quite superb even in spite of their cake-like consistency, which was entirely my fault.  In my ever going battle to make bad things not so bad for you I shucked half the oil and added applesauce and subbed in some wheat flour, which is likely the reason for their fluffy demeanor.

I also made some oatmeal chocolate chip cookies, which turned out much OatmealChocChipbetter then their cakey predecessor (I didn’t use the applesauce).  The recipe for these came out of none other than one of the most superb cookbooks of all time, ok maybe not all time but at least in my time – Veganomicon.  Isa and Terry are actually at it again by the way.  Soon your cookie jar will be invaded by what I’m entirely positive will be some splendifferous cookies.

Recently I became the owner of an ice cream maker (I ❤ Craigslist)!!!  My life is now complete…  My first batch of ice cream was chocolate, with some strawberries mixed in towards the end.  I kind of wanted to make something vanilla-ie but since I bought chocolate soy milk on a whim I had to figure out something with which I could do ChoIceCreamwith it.  I think it turned out very well, I just have 2 pints of it to eat now.  The recipe also came out of Veganomicon but if you google around you’re sure to finds tons of free vegan ice cream recipes.  This one was comprised of coconut milk, soy milk, sugar, tofu, etc.  If for some reason you aren’t satisfied with the free recipes there’s quite a few ice cream cookbooks running amuck out there, buy one.

Though I’m told the following item resembles a cow pattie I’m still quite proud of it.  I guess a parent can’t tell IceCreamSandwichwhen their child is ugly… same goes for cooking.  The oatmeal cookie and the chocolate ice cream happened to come to fruition on the same day, so I thought it best to combine them.  If you’ve never compiled an ice cream sandwich before it’s actually a bit harder then you would imagine to make it look “pretty.”  My version obviously needs a makeover judging from the supposed “cow pattie” resemblance.  Practice makes perfect I guess.

And last, but by no means least, I made cinnamon rolls last night (because I thought I needed to cram one last sweet and fattening goodie into my less than accommodating fridge).  So how do vegan cinnamon rolls taste anyway?  Freaking awesome!  These cinnamonrolls2were so damn good.  Non-vegans would never have an inkling of suspicion that these were of the animal friendly variety.  Novel Eats also has a chocolate version, which I didn’t make but judging by how delicious the cinnamon ones were they are most definitely heavenly.  I’m thinking next of making them with a strawberry compote and chocolate shavings.  Oh, note to self: let rolls cool prior to applying icing.

Alrighty then.  As you can see, I have a fair amount of sugary calories to burn off, I must to the pavement (which means running in case that was in some way unclear).  Tootles!

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So I’ve been out of pocket for a few days it seems.  Ok, like 10 or 15 days.  I had a really important week of appointments in Hawaii, and one cannot blame me for not blogging during these really important appointments.  I had to meet with the beach a couple times, Senor Frog, and a few (too many) mai tais.  By the end of all these really hectic appointments I was so frazzled I was fighting thin air.

A few days ago I overcame a really crucial milestone in any vegan’s life – I made vegan mac and cheese.  AND IT WAS AWESOME!  Maybe I just haven’t had mac and cheese in a long time, but I’ve been pretty disappointed with other vegan versions of it that I’ve tried previously so I was pretty stoked when this one came out tasting superb.

I also added some buffalo flavored tofu that I ALSO made myself.  Yeah, I rock.  Well, I guess the woman who originally created the recipe rocks, I’m just a cheap imitation.  I found the Flavorvegan blog the other day when searching for buffalo tofu recipes.  Check her out sometime.  I’ve only tried the two recipes previously mentioned here but they were spectacular, though I would recommend adding some cayenne to the buffalo sauce – it wasn’t quite spicy enough for my liking (but my taste buds apparently don’t work as well as most peoples’).

Yesterday I attempted to make espresso cheesecake.  Instead I got “weak cup of coffee” cheesecake.  My sole source for the espresso flavor was espresso itself, which evidently was not enough.  I’m assuming you need coffee flavoring or some kind of coffee liqueur to make the taste strong enough.  On top of the weak taste my chocolate chips seemed to huddle together in certain spots and thus were not proportionally placed espressocheesecakethroughout the cheesecake.  Some days you should just stay out of the kitchen I guess. The base recipe for this cheesecake is definitely a keeper however, just make sure you know what you’re doing when you try to modify it.  I always use this recipe or this one when I attempt to make vegan cheesecake.

I did make a shortbread crust which I got from this lovely lady.  I usually sub applesauce for oil when I bake to decrease the fat content in whatever it is that I’m baking.  I’ve never tried doing this with vegan butter before.  Well, it appears to have worked, though I can’t attest to what it would have tasted like if I had made it with all butter.  I made a mini cheesecake in a rectangular pan so the crust is up around all the sides, in case you noticed that in the picture.

Lets see, what else can I prattle on about….  I recently became the owner of a brand new set of P90X workout DVD’s.  I also, coincidentally, became the owner of some sore muscles.  I’m not normally one for workout DVD’s as I usually get bored 5 minutes into it and turn it off.  I bought some pilates DVD’s years ago and just a month or so ago finally removed the shrink wrap from all the discs.  P90X is different though.  There’s 12 different workouts and they are far from boring.  Most of the workouts are about an hour long but the time flies by before you know it.  These things retail for about $120, but I would recommend perusing Craigslist or Ebay to find them cheaper (that’s what I did as my money tree is not fairing very well at the moment).  If you actually do the straight 90 day workout plan they suggest make sure you eat right and don’t over-strain yourself.  The DVD package comes with a workout plan and nutrition guide, so read it before you dive right into 90 days of intense workouts.

Ok, I think that does it.  I need to go study for mio corso d’italiano.  Arrivederci!

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