The Best Vegan Baking Cookbooks + Birthday Week Kickoff

When I met Maria I was smitten. Never mind that we lived entirely different lives, or that on the surface we didn't have much in common. Maria, a brilliant artist, vegan mom of two beautiful little girls and married to a wonderful husband, was a far cry from my wild single girl, meat eating, slightly crazy self.

Suffice to say it didn't take long for us to realize that while on the surface we seemed polar opposites in reality we were made for each other. A few months into our friendship we finally asked the inevitable question of "When is your birthday."

Lo and behold all was revealed...

We were Aries soul sistas born just 3 days (and a few years) apart. Mine is today, the 15th, and hers is Thursday, the 18th.

Now it all made sense.

Fast forward a year and Maria has impacted my life in more way than one. Most of all her vegan lifestyle inspired me to clean up my diet and look at my lifestyle in a more compassionate way. I credit her with helping me feel more alive, more vibrant, and centered...

...so what on earth to get a woman like that for her birthday?

A vegan baking book, of course! (Let's just hope she doesn't read this.)

Bake and Destroy is one of the mode anticipated baking books of 2013. It's as much of an entertaining read as an excellent set of killer and often irreverent recipes for all kinds of delectable treats.

New for 2013, Whole Grain Baking blends the holy grail of healthy and decadent.

The Joy of Vegan Baking is next on my list of must-have cookbooks.

The latest sensation on the vegan baking scene Chloe's Vegan Desserts is a fantastic addition to your vegan cookbook repertoire.

The icons of vegan cuisine, Issa Chandra and Terry Hope Romeo compiled 75 rock star recipes for iconic desserts in Vegan Pie in the Sky.

Gluten-free baking goddess Jennifer Katzinger was baking gluten-free and vegan way before it was trendy. Her recipes from the Flying Apron are tried and true.

Babycakes Covers the Classics is must have on the list of anyone who wants to delved into vegan baking. The gluten-free bit is just a bonus.

{Kate}

Easter Bread Making 101: Veganized Italian Pandolce

Recipe moved to littlethingsarebig.com

Vegan Dulce de Leche

Photo Courtesy of FancyFoodFancy

Dulce de leche is an ethereal combination of milk and sugar that has been slowly cooked until the sugars caramelize. It famously hails from Argentina and is widely loved all across Latin America.

Producing a vegan version of it wasn't too tough because (as I noted in the Essential Vegan Baking Guide) you can easily swap full-fat coconut milk (the canned version, not the non-dairy milk) for cream. This simple recipe combines all of the moody flavors of traditional dulce de leche and adds a bonus layer of coconut to the mix.

The result is a thick spread that tastes like caramel with an unmistakable hint of vanilla an irresistibly creamy texture. It is likely one of the most divine things I have ever eaten.

Three ingredients and a few hours of patience are all you need to create vegan dulce de leche, which is amazing on ice cream, sandwiched between sugar cookies, stirred into coffee, or slathered on a piece of toast or muffin for breakfast. 

1.5 15oz cans full fat coconut milk (one full and the other just the coconut cream on top)

3/4 cup dark brown sugar

pinch kosher salt

1/2 tsp vanilla extract

1. In a medium saucepan combine the coconut milk and coconut cream. (You can use the liquid from the can you use for the coconut cream for a smoothie.)
2. Add the brown sugar, whisk to combine and bring to a low simmer over medium-high heat. Once it begins to bubble, turn down to very low heat. Stir frequently and scrape the sides of the pan with a heat-proof spatula.
3. Cook for about 45 minutes until sauce is very thick and reduces by about half of its original volume.
4. Add salt and vanilla and whisk to combine. Remove from the heat and pour through a sieve if you detect any lumps.
5. Cool completely and then transfer to a container. It will keep in the fridge for a couple of weeks.

Easy Vegan Chocolate Chip Cookie

I recently had someone tell me that vegan calories didn't count....hmmmm.....I am not really sure about that, but I suppose that you can feel a little bit better about vegan chocolate chip cookies than the alternative.

Here is the chocolate chip cookie recipe I have been fiddling with for ages:
2 1/4 c flour
1/2 tsp salt
1 tsp baking soda
3 tsp EnerG Egg Replacer +4 Tbs. warm water (whisk together separately and then add). A box of this stuff lasts a long time and it works in place of eggs. Best stuff I know of...no they didn't pay me for that.
1 c vegan margarine
3/4 c brown sugar
3/4 c sugar
2 1/4 tsp pure vanilla extract, not imitation (while imitation is the sincerest form of flattery, it is no substitute)
1-2 c vegan chocolate chips (you could also mix in oatmeal, pecans, raisins, or whatever sounds good to you just no more than two cups of chips and other stuff total).

1. Pre-heat oven to 375 F.
2. Mix the flour, baking soda and salt in a large bowl.
3. Cream the sugars and the vegan margarine. Add the vanilla and egg replacer to the sugar mixture, mix it all together.
4. Combine the wet and dry and mix thoroughly. I like to use a hand mixer.
5.Once all combined add the chocolate chips and anything else you want.
6. Drop by rounded spoonful on an un-greased cookie sheet and bake for 9-12 minutes.

Now add a glass of your favorite vegan milk!

~Maria Rose

Vegan Citrus Olive Oil Pound Cake

It might sound a little strange to make a cake with olive oil, but the Italians have been baking with it for centuries. The delicate olive oil flavor makes an excellent substitute for the heavy, dense texture of butter and adds a verdant kick to the ethereal cake. Just make sure you use a good quality extra virgin olive oil. Anything less and you will lose the characteristic flavor.

Blood oranges are in season right now, which means you should snap them up before they are gone. Their ruby red hue and berry tinged sweetness is something everyone should experience at least once in their life. Add a scoop of coconut vanilla ice cream...bliss.

For more baking tips check out our guide to Essential Vegan Baking Substitutions.

2 cups flour 
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
1/2 cup extra virgin olive oil
3/4 cup agave nectar
3/4 cup water
1/4 cup lemon juice
2 Tbs lemon zest
1 Tbs orange zest
2 tsp vanilla extract
1/4 tsp almond extract

1. Preheat oven to 350 degrees F. Grease a Bundt pan. I like to use a grapeseed oil spray from Spectrum Organics, but any neutral canola oil will work well too.
2. Combine flour, baking soda, baking powder and salt in a large bowl.
3. In another bowl whisk together the olive oil, agave nectar, water, lemon juice, zest and extracts.
4. Add the wet ingredients to the dry ingredients and stir with a whisk until combined. Don't overmix or your cake will be tough.
5. Fill the pan evenly and pop into the oven for about 30 minutes rotating the pan half way through to promote even baking. Bake until a toothpick inserted into the cake comes out clean.
Note: It's important to cool the cake completely in the pan or it will stick to the sides and you will be left with a bit of a mess.
6. Slice and serve with a side of blood orange compote and a scoop of vanilla Coconut Bliss ice cream.

Blood Orange Compote
Recipe inspired by Smitten Kitchen 
Segment three blood oranges and place in small saucepan. Add 2 teaspoons agave nectar and 1 Tbs water. Turn to medium low heat and cook, stirring frequently for about 10 minutes or until the oranges are soft and the consistency of a loose jam.

Easy Homemade Focaccia

Foccacia is an oven baked Italian flat bread that has a bajillion different incarnations. This bread can be savory or sweet. You can dip it in oil as a nice appetizer or slice it in half for a sandwich. You are really only limited by your imagination. This is just a little intro into this amazing and versatile flat bread.

2 1/4 tsp active dry yeast
1 1/4 c warm water
2 T vegan sugar
1 1/4 tsp. salt
2 T olive plus more for brushing
1/4 tsp garlic powder
3 c flour

1. In a large mixing bowl combine your yeast, sugar and water. Let proof for about 10 minutes (this is just between us, I never wait that long).
2. Add the salt, olive oil, garlic powder and then add the flour one cup at a time, mixing with your hands (don't forget to take your rings off).
3. Once you have a nice elastic-y dough ball, put it in your bowl and drizzle with a little olive oil. Cover with a clean towel and set in a nice warm spot to rise for about 40 minutes. Punch it down....is it just me or doesn't this just seem rude? All of that progress followed by a beat down. C'est la vie. Anyway, reform your ball and let it rise for another half an hour or so.

Now, your dough is ready! You have so many options. Today I am showing you how to make foccacia, but this dough works great for pizza and stromboli and about a zillion other things so just keep it in mind.

4. I like to divide my dough into halves so I can make a couple of smaller rounds of foccacia. So, it is really up to you--- halves or keep it simple with one big piece. Shape it into a rounds that are about 1 1/2 inches-2 inches thick.
5. Use your fingers to dimple the surface.
6. Lay onto a lightly oiled baking sheet and brush with a bit more oil.
7. Add some toppings. I used kalamata olives and rosemary on one and sun dried tomatoes (oil packed and drained) with a bit of sea salt on the other. Here are a few ideas:

• sea salt, small seeds (sesame, poppy, sunflower, etc.)
• Daiya shredded cheese, sun dried tomatoes
• fresh tomatoes, basil
• rosemary 
• mixed fresh herbs
• olives
• marinated and drained artichoke hearts
• sun dried tomatoes 

8. Bake for about 20 minutes, or until golden, at 375 F.

Now if you want to have your mind blown with the versatility of this dough try making it sweet. JUST BE SURE TO OMIT THE GARLIC POWDER. Top the dough with a drizzle of agave or a sprinkle of vegan sugar then you can add some sweet toppings like: raisins, figs, grapes, etc.

~Maria Rose

Essential Guide to Vegan Baking Substitutions

Baking is enough of a mystery to most cooks, and vegan baking seems downright scary when faced with the conundrum of replacing butter, eggs, cream and milk.

As a professional pastry chef used to cooking with mass quantities of dairy and eggs, I felt a bit lost when I first started eating vegan. After some pretty big flops and a lot of research I discovered a few tips and tricks of the trade.

The Rooted Vegan Guide to Baking takes the mystery out substitutions. The best part? You can do it with a few basic grocery store provisions.

A couple of quick notes:
When experimenting I always cut the recipe in half to make sure everything works together so I don't waste ingredients if the recipe flops.

If you don't feel like turning your kitchen into a lab experiment check out vegan cookbooks. Babycakes Bakery in NYC, Chloe Coscarelli's newest book Vegan Desserts, and Vegan Pie in the Sky by Issa Chandra are some of my favorites.

I always keep this handy print out from PETA on my refrigerator door for a quick reference.

THE ROOTED VEGAN GUIDE TO BAKING

EGGS
Products like Energ Egg Replacer and Ground Flax Seeds are awesome, but you can also use basic baking soda or baking powder. The important thing is to know the role of the egg (binding or leavening) and pick the right replacement.

Leavening = light and fluffy = muffins, quick breads, cakes
1 egg =
2 tsp baking soda + 2 Tbs warm water
2 tsp baking powder + 1 Tbs vinegar (white or apple cider)
1 Tbs ground flaxseed + 3 Tbs warm water (mix until light and frothy)

Binding = dense and thick = cookies, crackers
1 egg =
EnerG Egg Replacer -- 1 1/2 tsp Egg Replacer + 2Tbs warm water
2 Tbs cornstarch + 2Tbs water
2 Tbs potato starch + 2 Tbs water

Custards and Quiches = creme brulee, pots de creme
1 egg = 1/4 cup pureed soft tofu
For firmer like the chocolate torte - 1/4 pureed firm tofu

MILK
Milk adds a light texture and rich flavor to baked goods. Use the unsweetened version.

Soy or Coconut Milk = creamy texture
Almond or Rice Milk = light texture

Buttermilk is unique because the acidity when combined with baking powder or soda helps to leaven the baked good, giving it a fluffy texture. Add 2 Tablespoons of vinegar or lemon juice per cup of non-dairy milk.

Cream is thicker and denser than milk. You need to replace not just the liquid, but also the fat content. Don't substitute straight non-dairy milk. Instead use full-fat canned coconut milk or blend up one-part soaked cashews and one-part water until smooth.

BUTTER
Butter, which gives baked goods their rich, ethereal flavor, is the easiest ingredient to replace as there are a lot of excellent vegan margarines on the market. You can substitute one for one with:

Earth Balance Buttery Spread
Earth Balance Coconut Spread

COCONUT OIL: THE HOLY GRAIL
My all time favorite butter substitute is unrefined coconut oil. It mimics the thickness and creaminess of butter and imparts a slight coconut flavor to your cookies, cakes, muffins and quick breads. Coconut oil is also excellent for pie crusts because it flakes just like butter. It is a bit pricey, but if you aren't making an army of baked goods every week the flavor is worth the money.

When using coconut oil in baked goods (with the exception of pie crust) you want to soften it just a tad to eliminate the little bits of solid oil. I microwave the oil in 10 second increments until it is the consistency of softened vegan margarine.

HONEY
Honey helps baked goods brown and also adds a little extra moisture. Agave nectar and maple syrup are excellent substitutions, but you need to cook them down and simmer some of the water out to create a thicker syrup. If you don't have time add an extra couple of teaspoons of flour to help absorb some of the additional liquid.

{Kate}