icing sugar - vegetarian recipes

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icing sugar vegetarian recipes

Pumpkin Brioche Cinnamon Rolls

October 15 2016 Vegan Dad 

Pumpkin Brioche Cinnamon Rolls This recipe is a bit fussy but I thought I would post it anyway. The idea was to create a cheaper and easier brioche using margarine (instead of Earth Balance which I think has a weird taste, or homemade vegan butter). The problem is that margarine does not firm up in the fridge the way butter does, so the final dough is tricky to work with. Also, you need to keep the ingredients cold so the margarine does not melt. The xanthan gum gives the dough some structure, and flouring the dough before rolling helps as well. Dont worry if the rolls look a bit sloppy before they prove, as you can see from the pic it will all work out in the end. If this sounds like too much trouble, just use vegan butter and forget the xanthan gum.  INGREDIENTS Sponge - 2.25 oz bread flour - 2 tsp instant yeast - 4 oz lukewarm soy milk Dough - 8 oz  very cold  margarine - 6 oz cooked pumpkin, cold (see note below*) - 4 oz cold soy milk - 16 oz bread flour - 2 tbsp sugar - 1/­­2 tsp salt - 1 tsp xanthan gum (optional) Filling - 2 tbsp cooked pumpkin, cold - 1 tbsp margarine - 1/­­2 cup brown sugar - 2 tsp cinnamon - 1 tsp ground ginger - 1/­­4 tsp nutmeg - 1/­­8 tsp allspice Icing - 2 tbsp soy milk (more if needed) - 1 1/­­2 c icing sugar METHOD Sponge 1. Mix together sponge ingredients until four is well hydrated. Cover and let sit for 45 mins. Dough 1. Measure out the margarine and place it in the freezer.  2. Add  pumpkin, soy milk, flour, salt to the sponge and bring together into a dough with the paddle attachment. Let the dough sit for 5 mins.  3. Using the paddle attachment on a mixer, add in 1/­­4 of the butter at a time, waiting until the previous amount has been fully incorporated before adding more. The final dough will be smooth, satiny, and very soft. 4. Switch to the dough hook and knead in the xanthan gum. The dough should gather in a ball around the hook. 5. Transfer dough to a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate overnight.  6. On baking day: Line a large baking sheet with parchment paper. Roll/­­pat the dough on a well-floured surface into a 18 x 14 rectangle. Flour the top of the dough if needed.  7. Whisk pumpkin and margarine together. Mix in sugar and spice. Spread on to the dough, leaving a 1 space on the long side.  8. Roll up along the ling edge, ending at the 1 space. Cut into 12 1.5 pieces, tuck the piece of dough with filling on it to the bottom and place on the baking sheet.  9. Cover with plastic wrap and let rise a room temperature for about 2 hours, or until about doubled in size.  10. Preheat oven to 400 degrees. Bake for 15-18 mins, until golden. 11. Make the icing. Mix together soy milk and icing sugar. It should be thick but able to be drizzled off the end of a spoon. Add more soy milk as needed.  12. Let cool for 10 mins on the baking sheet, then drizzle the icing over the rolls. Let fully cool before eating.  *NOTE: Microwaving is the way to go here. Cut the pumpkin in half and scoop out the seeds. Place cut side down on a plate and microwave until flesh if soft and coming away from the skin. Allow to cool in the fridge before using, and keep the leftovers in a sealed container for other recipes. 

Viennese Whirls

September 10 2016 Vegan Dad 

Viennese Whirls The Great British Bakeoff is back and all is well with the world. I had never heard of these biscuits/­­cookies before I saw them them in episode 2, but I knew immediately that I wanted to try them. What a bonus that the recipe is so easily veganized. I tried a version will all vegan butter but it did not come out as well as this version. I made a bunch of raspberry jelly this summer from our own berries, and it was absolutely perfect for this recipe. Use whatever jam you like, or check out the original recipe and make your own. INGREDIENTS Cookies - 6 oz soft vegetable shortening - 3 oz soft vegan butter - 1 3/­­4 oz icing sugar - 8 oz all purpose flour - 1 oz corn starch - large pinch of salt - pinch of turmeric (optional) Buttercream Filling - 3 1/­­2 oz soft vegetable shortening - 7 oz icing sugar - 1/­­2 tsp vanilla extract - raspberry jam METHOD Cookies Preheat the oven to 375 degrees. Move two racks to the centre positions.  1. Line 2 baking sheets with parchment paper. Use a 2 round cutter as a guide to draw 12 circles on each sheet of paper. Turn the paper over so the pencil marks are underneath. 2. With an electric hand mixer, beat the shortening, vegan butter, and icing sugar until pale and fluffy. 3. Add flour, corn starch, salt, and turmeric (if using) and mix well with a wooden spoon, until smooth. 4. Transfer mixture into a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets. 5. Bake both trays for 6 minutes, then rotate pans (and switch racks) and bake for another 6-8 mins, until they are a pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack. Buttercream Filling 1. Beat all ingredients with an electric hand mixer until light and smooth. Transfer to a piping bag fitted with a large star nozzle. TO MAKE THE COOKIES Spoon jam onto the flat side of 12 of the biscuits. Pipe the buttercream over the jam and sandwich with the remaining biscuits. Dust with icing sugar to finish.

Chocolate Truffle Cake Pop Eggs

March 14 2016 Veganpassion 

Chocolate Truffle Cake Pop Eggs The sun is shining and I am feeling all ready for Easter in two weeks. Oh my - only two weeks and so many ideas I have to try.  I love Easter because it's so colorful and happy. Every recipe delights with joy of happy and bright colors. Because you can't ever get enough good and lovely Easter recipes, here's a delicious one: truffle chocolate cake pop eggs. Enjoy! Makes 10-12 cake pops. For the chocolate sponge: 120 g spelt flour (type 630) 60 g raw cane sugar 1 tsp baking powder 1 packet vanilla sugar 2 tsp cocoa powder 1 pinch of salt some orange zests 25 ml vegetable oil 60 ml orange juice 50 ml cold water 1 tsp apple vinegar In a bowl mix the flour, sugar, banking power, vanilla sugar, cocoa, salt and orange zests. Add the oil, orange juice, water and vinegar and wisk lightly. Oil tree 10cm rund baking pans and pour in the dough. Bake for approximately 20 Minutes at 160°C (circulating air). Then let cool for at least one hour. For the truffle ganache: 40 g dark chocolate 20 g vegetable cream 2 tsp powdered sugar 10 g margarine 1 Tsp orange liqueur Chop the chocolate and put it in a small bowl. Heat the cream with the sugar and pour it over the chocolate. Then stir until combined smoothly and the chocolate has melted entirely. Add the margarine in flakes and the orange liqueur. You also need: 200 g dark chocolate glazing 10-12 lollipop sticks colourful sugar icing Crumble the chocolate sponge in a bowl and mix with the ganache. Form 10-12 eggs and place them on a plate covered with aluminium foil. Cool for 20 Minutes. Melt the chocolate glazing in a water bath. Cover the end of a lollipop stick with some chocolate and stick in in the eggs. Fill up a cup with sugar and put the sticks with the truffle eggs inside. One after another dip the eggs into the chocolate glazing and let cool. Decorate with icing sugar.

Truffle chocolate cake pop eggs

March 14 2016 Veganpassion 

Truffle chocolate cake pop eggs The sun is shining and I am feeling all ready for Easter in two weeks. Oh my - only two weeks and so many ideas I have to try.  I love Easter because it's so colorful and happy. Every recipe delights with joy of happy and bright colors. Because you can't ever get enough good and lovely Easter recipes, here's a delicious one: truffle chocolate cake pop eggs. Enjoy! Makes 10-12 cake pops. For the chocolate sponge: 120 g spelt flour (type 630) 60 g raw cane sugar 1 tsp baking powder 1 packet vanilla sugar 2 tsp cocoa powder 1 pinch of salt some orange zests 25 ml vegetable oil 60 ml orange juice 50 ml cold water 1 tsp apple vinegar In a bowl mix the flour, sugar, banking power, vanilla sugar, cocoa, salt and orange zests. Add the oil, orange juice, water and vinegar and wisk lightly. Oil tree 10cm rund baking pans and pour in the dough. Bake for approximately 20 Minutes at 160°C (circulating air). Then let cool for at least one hour. For the truffle ganache: 40 g dark chocolate 20 g vegetable cream 2 tsp powdered sugar 10 g margarine 1 Tsp orange liqueur Chop the chocolate and put it in a small bowl. Heat the cream with the sugar and pour it over the chocolate. Then stir until combined smoothly and the chocolate has melted entirely. Add the margarine in flakes and the orange liqueur. You also need: 200 g dark chocolate glazing 10-12 lollipop sticks colourful sugar icing Crumble the chocolate sponge in a bowl and mix with the ganache. Form 10-12 eggs and place them on a plate covered with aluminium foil. Cool for 20 Minutes. Melt the chocolate glazing in a water bath. Cover the end of a lollipop stick with some chocolate and stick in in the eggs. Fill up a cup with sugar and put the sticks with the truffle eggs inside. One after another dip the eggs into the chocolate glazing and let cool. Decorate with icing sugar.

PUMPKIN, CHOCOLATE + WALNUT CAKE

January 6 2015 That's Food Darling 

PUMPKIN, CHOCOLATE + WALNUT CAKE pumpkin is darling. pumpkin itself and all the various pumpkin recipes. there are endless possible ways you can prepare and cook it. you know: pumpkin soup, pumpkin puree, oven-baked pumpkin, pumpkin as filling or just pumpkin as side dish. but, why not pumpkin use in sweet dishes?  pumpkin - with its naturally sweetness and moistness - works perfectly in sweet treats like cakes.  folks, are you ready for the best (vegan) pumpkin cake ever? this nutty, chocolatey, sweet + moist pumpkin cake will blow your mind. especially, when you enjoy it warm, or - if you wanna indulge in it the next day - slightly warm it up just before serving, sprinkle it with icing sugar and serve it with coconut whip cream and more chocolate on top. of course, you can go for common cream, rice, oat or soy cream - depending on what you're prefering and your grocery store offers. PUMPKIN, CHOCOLATE + WALNUT CAKE ingredients 150 g cane sugar 200 spelt flour (fine/­­type 630)  1 tsp baking powder 1 tsp cinnamon a pinch of salt 175 g margarine, at room temperature 125 ml rice milk (any type of plant milk works) 100 g chocolate drops (50%) 400 g hokkaido squash, washed, deseeded + grated 150 g walnuts, chopped coconut whip cream (or: cream (non-vegan)/­­oat cream/­­soy cream) icing sugar for sprinkling instructions preheat oven to 190°. grease a 23-25cm (spring form) cake-pan with margarine. in a medium bowl, whisk together cane sugar, spelt flour, baking powder, cinnamon and salt. add margarine and rice milk, and whisk until combined. next, mix in chocolate drops, chopped walnuts and grated pumpkin. pour cake dough into prepared pan and bake for about 45 minutes. let cool in pan for about 10-15 minutes, and enjoy while the pumpkin chocolate cake is still warm. before serving, sprinkle the cake with icing sugar and serve with freshly whipped coconut cream. enjoy, lisa.

Chocolate Danish Braid

November 2 2014 Vegan Dad 

Chocolate Danish Braid This recipe makes use of the quick laminated dough technique I use for puff pastry and croissants.  You can, of course, make a traditional danish dough if you want to (replace the cream cheese in the the recipe with mashed potatoes).  I think the results are pretty good with the quick dough, though, and spending less time laminating works for me. You can fill this with whatever you want, but the chocolate is always a crowd pleaser.  You will also have to forgive my idiosyncratic measurements in the recipe. Quick Danish Dough - 300 g all purpose flour - 3/­­4 tsp salt - 3 tbsp sugar - 1 1/­­2 tsp instant yeast - 140 g cold margarine or vegan butter - 7 oz cold plain soy milk - 2 oz cold mashed potatoes (i.e. potatoes boiled whole, then skinned, then mashed) - 1/­­2 tsp vanilla Chocolate Filling - 1/­­4 cup icing sugar - 1/­­4 cup all purpose flour - 1/­­2 cup semi-sweet chocolate chips - 2 tbsp cold margarine - 1-2 tbsp soy milk - soy milk and maple syrup for brushing - sliced almonds - course sugar METHOD To Make the Dough: 1. Whisk together flour, salt, sugar, and yeast. Cut in cold margarine like you would for a pie crust. 2. Blend mashed potatoes and vanilla into the soy milk with an immersion blender until smooth.  Add to flour/­­margarine mixture and gently mix with a silicon spatula until the flour is hydrated. Use the spatula to shape into a ball as best you can. 3. Cover the bowl and refrigerate the dough over night. 4. On baking day, turn the dough out onto a floured surface and fold twice as per this recipe. 5. Let the dough rest for 15 mins. 6. While dough is resting, blend together sugar and flour for the filling in a food processor. Pulse in the chocolate chips, then the margarine. Blend in enough soy milk to make a thick but spreadable paste. 7. Roll the dough into a 9x14 inch rectangle. Spread the paste down the middle third of the dough rectangle. Use a sharp knife or pizza cutter to cut 1.25 inch diagonal strips on both sides of the filling (like this). Cut off the triangular pieces at the top and bottom to leave a flap at the top and bottom.  Fold the top flap down, then start folding alternating strips over the flap and then the filling at an angle. Fold the bottom flap up before you cover it with the remaining strips. 8. Carefully transfer to a cookie sheet lined with parchment paper, cover, and leave to rise until almost doubled.  Since the dough is cold this will take about 2 hours. 9. Preheat oven to 425. Mix a splash of maple syrup into about 1/­­4 cup of soy milk.  Gently brush the braid with the soy milk mixture.  Let sit for 5 mins, then brush again.  Sprinkle with sliced almonds and sugar. 10. Bake for 15 mins, then reduce oven temperature to 375 degrees and bake for another 15 mins, or until a deep golden colour.  You can cover the braid with foil if it browning too quickly. 11. Transfer to a wire rack to cool.

Vegan Twinkies

August 25 2014 Vegan Dad 

Vegan Twinkies  Finally the final post in my vanilla cake series!  Every time we have a family weekend at the cottage, my sister in law sends me recipe ideas that the whole family can enjoy (vegan and non).  I was never that in to Twinkies, but it is a rather fun way to eat cake and frosting.  She send me this recipe which looked good, but I wanted to make the traditional filling so it could be stable at room temperature.   There is a little bit of wiggle room with this recipe.  The problem I had was getting the bleedin cakes out of the pan.  No amount of greasing, flouring, etc. made it any easier, so I had to go with a more durable cake so it could get it out of the pan in one piece.  If you are better at getting cakes out of a pan than I am, you can add up to 2 tbsp more milk and up to 2 tbsp more sugar (see pic below). INGREDIENTS Makes 8 Cake - 100g cake or pastry flour - 50g all purpose flour - 3/­­4 tsp baking soda - 1/­­2 tsp baking powder - 1/­­4 tsp salt - 1/­­2 cup soy milk - 1 tbsp lemon juice - 1 tbsp orange juice - 1/­­2 cup sugar - 1/­­3 cup oil - 1/­­2 tsp vanilla extract - 1/­­2 tsp lemon extract - 1/­­4 tsp almond extract Filling - 2 tbsp all purpose flour - 1/­­2 cup soy milk - 3/­­4 cup icing sugar - 1/­­4 cup cold margarine - 1/­­4 cup coconut oil, room temp - 1/­­4 tsp salt (or to taste) - 1 tsp vanilla extract METHOD Preheat oven to 350 degrees Cake 1. Sift together dry ingredients in a medium bowl. 2. In a separate bowl, whisk together soy milk, orange juice, and lemon juice.  Whisk in sugar, oil, and extracts until smooth and consistent. 3. Add wet ingredients to dry and gently whisk until smooth.  Divide batter evenly in the separate sections in the pan (60g per section). 4. Bake for 16-20 mins, or until golden and baked through. 5. Allow cakes to fully cool before removing from pan. Filling 1. While cakes are baking and cooling, make your filling.  Whisk flour into the soy milk in a small saucepan.  Place over medium heat and whisk until thick and cooked through.  Set aside to fully cool. 2. When flour mixture is cool, use a hand mixer to beat in the icing sugar, the margarine, coconut oil, and salt.  When fluffy, beat in extract.  Place in fridge to cool down for a least 30 mins. 3. Put filling into a piping bag fitted with a #5 tip (or similar).  Poke the tip into the underside of the Twinkies in three or four spots along its length and gently squeeze in filling.  You will feel the Twinkies swell.  Dont over fill. These cakes have the additional soy milk and sugar.  You can see that they are more tender (and are overfilled) but that has resulted in some breakage getting them out of the pan, and some splitting when they were filled.  They tasted amazing, though.

Chocolate Cake with Mocha Ganache and Frosting

March 2 2014 Vegan Dad 

Chocolate Cake with Mocha Ganache and Frosting Not much to say here other than this is a wonderfully moist chocolate cake with layers of rich ganache and topped with frosting.  I am eating the last piece right now as I blog. INGREDIENTS Cake - 227g cake flour - 65g cocoa - 1 1/­­2 tsp baking soda - 3/­­4 tsp baking powder - 1/­­2 tsp salt - 1 1/­­4 cup chocolate soy milk - 1 tbsp apple cider vinegar - 1/­­4 cup water - 1 1/­­4 cup sugar - 1/­­2 cup + 2 tbsp canola oil - 2 tsp vanilla Mocha Ganache - 1/­­2 cup light coconut milk - 1 tbsp instant coffee or espresso powder - 185g bittersweet vegan chocolate chips - 2 tbsp margarine Frosting - 300g bittersweet vegan chocolate chips - 200g margarine (or a margarine/­­vegetable shortening mix) - 150g icing sugar - 1 1/­­2 tsp vanilla - 1/­­4 to 1/­­2 cup soy milk METHOD Cake Preheat oven to 350 degrees, or 325 convection 1. Grease two 8 inch round cake pans.  Cut out two circles of parchment paper to fit in the bottom of the pans.  Put the parchment papers in the bottom of the pans and grease it.  Flour both pans. 2. Sift flour, cocoa, baking powder, baking soda, and salt into a bowl.  In a separate bowl, whisk chocolate soy milk and vinegar together.  Add remaining ingredients and whisk well to blend. 3. Add dry ingredients and gently whisk until blended.  Dont overdo it. 4. Divide batter evenly between the two pans. 5. Bake for 22-24 mins (convection), or 26-28 mins (non-convection), or until a toothpick comes out clean. 6. Cool on wire racks for 5 mins, then flip the pans over the remove the cake.  Remove the parchment paper.  Cover the cakes with a damp towel and let them fully cool. Mocha Ganache 1. Heat coconut milk and instant coffee to bubbling in a small saucepan over medium heat. 2. Remove from heat and add chocolate chips and margarine.  Stir until everything is melted and smooth.  Set aside to cool. Frosting 1. Get water barely simmering in a double boiler.  Add chocolate chips and margarine and stir until everything is melted.  Remove from heat and let cool for 10 mins, or until just barely warm. 2. Add vanilla and icing sugar and whisk until smooth.  As the icing sits, it will begin to get thicker.  Blend in soy milk until you get the consistency you like.  If you go overboard, you can always add more icing sugar. TO MAKE THE CAKE: 1. Cut each cake horizontally into two pieces. 2. When it has cooled, spoon 1/­­3 of the ganache on top of the bottom layer and spread.  Top with the next layer of cake, then 1/­­3 of the ganache, then the next layer of cake, then the last 1/­­3 of the ganache, then the top layer of cake.  If the layers start to slide a bit, just take your time.  Place the cake in a cool place to firm up in between layers if you need to.  I like the ganache to be a little on the runny side so that it soaks into the cake. 3. When your layers are assembled and stable, ice the entire cake in a thin layer of frosting.  I like to do this after I have blended in the icing sugar in but before I add the soy milk.  Place in a cool place to firm up. 4. Ice the rest of the cake.  Top with grated chocolate if you want to.  Enjoy!

Lemon cake with maple syrup

June 29 2013 Veganpassion 

Lemon cake with maple syrup Recently I am experementing with the flour of arrowroot. It's a very good binder and especially used for vegan baking as it creates a firm and un-crumbling cake. Besides it tastes neutral and therefore doesn't influence the cake-flavor. Here in Germany we can buy arrowroot for about USD6,50 (5EUR) at wholefood shops. Another source is the internet. If you don't get it you can simply use soy flour for this recipe. Another possiblity would be to replace it with two tablespoons of soy yoghurt or apple puree. In this cases you have to use a little less sparkling water. This recipe is for a 7inch (18cm) loaf pan. 12 oz. spelt flour (350g) 5 oz. raw cane sugar (150g) 1 sachet vanilla sugar 2 tablespoons baking powder/­­soda 1 heaped tablespoon of arrowroot flour 1-2 fl. oz. maple syrup (40g) Juice and paring of a not sprayed lemon 2-3 fl. oz. oil (75ml) 9 fl .oz. sparkling water, not sweetened (250ml) Mix the flour, sugar, baking soda and arrowroot flour. Form a "dell" and add the maple syrup, juice and paring of the lemon and oil in it. Stir everything smooth with sparkling water. Grease and dust the loaf pan well. Pour the dough into the pan and bake it for 320°F (320°C) for about 10 minutes. Then carve it lengthwise and bake it for another 40-50 minutes. Test with a skewer. Should the cake become dark but not done, then cover it with aluminum foil and bake it another 5-10 minutes. Let the cake cool down, then remove carefully the pan. Use icing sugar, maple syrup and lemon juice to create a glaze and spread it over the cake. Have fun!

Strawberry Tart

July 6 2015 Vegan Dad 

Strawberry Tart Full disclosure: I have posted this recipe, more or less, before. But this is the version without so much rat in it. A friend surprised me today by dropping off a basket of freshly picked strawberries, and if a pie/­­tart is what you are after then I think this is the perfect way to enjoy strawberries in their prime. The only thing new this time around is the tart shell (I have posted a tart shell recipe before). I dont buy vegan cream cheese on a regular basis so I hope the use of aquafaba makes this recipe more accessible. I think it made for a better shell as well--crisp and durable, yet tender and so very delicious. INGREDIENTS Tart Shell (makes a 9 shell) - 1 1/­­4 cup (200g) all purpose flour - 1/­­2 cup (60g) icing sugar - pinch of salt (or 1/­­4 tsp is using salt-free margarine) - 1/­­2 cup (125g) cold vegan butter (or margarine, or half margarine and half vegetable shortening) - 2 tbsp aquafaba - 1 tbsp light coconut milk METHOD 1. Whisk together flour, icing sugar, and salt. Cut in fat with a pastry cutter. 2. Whisk together aquafaba and coconut milk, then add to flour mixture. Use a fork/­­your hands to bring together into ball. 3. Flatten into a disc and wrap in plastic. Refrigerate for an hour. 4. Roll out dough on a floured surface into a circle large enough to overhang the sides of your tart pan. Trim any excess along the outside bottom of the pan, then fold the overhang to the inside the pan. Press the dough smoothly and evenly into the pan. 5. Place in the freezer for 30 mins. Preheat oven to 400 degrees. 6. Blind bake the shell: line the shell with heavy duty aluminum foil. Fill with dried beans or baking weights. Bake for 15 mins (or until shell looks dry when you peel back the foil), then remove the beans and foil. 7. Reduce heat to 350 degrees and bake for another 8-10 mins, or until golden. Remove from oven and let cool. Filling - 6 cups fresh whole strawberries - 1 cup sugar - 3 tablespoons cornstarch - 1/­­2 cup water METHOD 1. Mash enough of the berries to measure 1 cup. Place remaining berries in a large bowl. 2. In a medium saucepan, whisk together sugar and cornstarch, then gradually whisk in water and then crushed berries. 3. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. 4. Cool for 10 mins, then pour over berries and gently turn to coat. Transfer to cooled tart shell and chill at least 3 hours or until set. Terrible picture but great idea: a creamy topping is the perfect addition. This is rad whip from Vegan Pie in the Sky. 

Lemon Squares

December 24 2014 Vegan Dad 

Lemon Squares Vegan Mom loves lemon squares for the holidays but has been unhappy with any vegan recipe I have tried. So I started experimenting. My basic thinking was to use potato and a variety of binders and proteins to replace the egg so that the filling would both rise and bind in the oven. These are a little more firm/­­gummy than I would like but I think the recipe is good enough to post. The top bakes evenly to a golden colour and the filling is nice and lemony. You can fiddle with the recipe as you see fit. INGREDIENTS Crust - 1/­­4 cup sugar - 1/­­4 tsp salt - 1 cup all purpose flour - 1/­­2 cup vegan butter Filling - 1 oz /­­ 2 tbsp mashed potato (i.e. potato that has been boiled in its skin, cooled, skinned, and mashed) - 1 oz /­­ 2 tbsp water - 1 oz /­­ 2 tbsp soy milk - 1/­­4 tsp turmeric - 2 tbsp glutinous rice flour - 1 tbsp vital wheat gluten - 1/­­2 tsp agar powder - 1 cup white sugar - 1 tbsp lemon zest - 1/­­4 cup lemon juice - 3 tbsp all purpose flour - 1/­­2 tbsp baking powder - 1/­­4 tsp baking soda METHOD Crust Preheat oven to 350 degrees 1. Mix together sugar, salt, and flour. Cut in the butter, then work it into the flour with your fingers so that there are no chunks left. It will be crumbly. 2. Press the flour mixture into the bottom of a 9x9 pan, making sure it is and even depth and well-pressed into the pan. 3. Bake for 15 mins. Filling 1. Blend together potato, water, and soy milk with an immersion blender in a small cup until smooth. Transfer to a medium bowl and whisk in turmeric. 2. Whisk in rice flour until well blended, then whisk in wheat gluten, then the agar. 3. Add sugar and whisk vigorously until very well blended.  Then whisk in zest and lemon juice. 4. Mix together flour, baking powder and baking soda, then whisk into lemon mixture. 5. Pour on top of the crust and bake for 20 mins. 6. Let cool in the pan, then cut into squares. Dust with icing sugar before serving.

Buchty

October 21 2014 Vegan Dad 

Buchty If you are familiar at all with these traditional Czech sweet buns you will note right off the bat that mine do not have any kind of filling. But, since buchty translates as buns I think the name is still appropriate.  I simply find it too finicky to try to seal jam or poppyseed filing inside the dough. I also think you get a better rise, bake, and crumb without a filling.  So do what you want with this recipe. I like to cut the buns in half, toast them, and slather them with strawberry jam for breakfast. INGREDIENTS - 17 oz white bread flour - 1 tsp salt - 1/­­4 cup sugar - 3.5 oz vegan butter, divided (or vegetable shortening) - 8 oz lukewarm non-dairy milk - 4 oz mashed potatoes (i.e. boiled whole in skins, skinned, then mashed) - 1 tbsp instant yeast METHOD 1. Whisk together 10 oz of the flour, salt, and sugar in a mixing bowl. 2. Add the melted butter to the warm milk.  Add the mashed potatoes and blend until smooth (I use an immersion blender in a large 4 cup measuring cup).  The mixture will be thick.  Whisk in yeast and let sit for 5 mins. 3. Add milk mixture to the flour and beat until smooth (batter attachment on a stand mixer works well). 4. Cover and let sit for an hour in a warm place. 5. Add the remaining 7 oz of flour and work into a soft, smooth dough.  It should be tacky, but not sticky.  Add more flour or milk as needed.  Shape into a ball and place in an oiled bowl, turning to coat. Cover and let rise in a warm place until doubled. 6. Line the bottom of a 10x10 baking pan with parchment paper. 7. Melt the remaining 1.5 oz of vegan butter 8. Divide the dough into 16 equal pieces and shape into balls. Roll each ball in the butter to coat and place in the pan in four rows of four. 9. Cover and let rise in a warm place until almost doubled. Meanwhile, preheat oven to 375 degrees. 10. Bake for 22-25 mins, until a dark golden brown. 11. Remove from the pan to a cooling rack.  Dust with icing sugar before serving if desired.

Lemon Raspberry Cake

July 20 2014 Vegan Dad 

Lemon Raspberry Cake I am going to stick with the cake theme for a bit to show you a few variations that are sure to please everyone.  The lemon juice and baking soda action gives this cake a nice rise and a wonderful crumb.  The zing of the lemon with the tartness of the raspberries and the sweetness of the frosting are absolutely perfect.  I made this with jam I had made just the day before from the raspberry canes in our  yard.  Summer perfection! INGREDIENTS - 150g cake flour - 150g all purpose flour - 1 1/­­2 tsp baking soda - 3/­­4 tsp baking powder - 1/­­2 tsp salt - 1 1/­­4 cup plain soy milk - 1/­­4 cup fresh lemon juice - 2 tbsp lemon zest - 1 1/­­4 cup sugar - 1/­­2 cup + 2 tbsp canola oil - 1 tbsp lemon  liqueur  (i.e. Limoncello), or 2 tsp vanilla extract and 1 tsp lemon extract - 1 cup raspberry jam (preferably homemade) - fresh raspberries for garnish - lemon buttercream (recipe follows) METHOD Preheat oven to 350 degrees, or 325 convection 1. Grease two 8 inch round cake pans.  Cut out two circles of parchment paper to fit in the bottom of the pans.  Put the parchment papers in the bottom of the pans and grease it.  Flour both pans. 2. Sift flours, baking powder, baking soda, and salt into a bowl.  In a separate bowl, whisk soy milk, lemon juice, and lemon zest.  Add remaining ingredients and whisk well to blend. 3. Add dry ingredients and gently whisk until blended and mostly smooth. 4. Divide batter evenly between the two pans. 5. Bake for 22-24 mins (convection), or 26-28 mins (non-convection), or until a toothpick comes out clean and cakes are golden. 6. Cool on wire racks for 10 mins, loosen cake from edges of the pan, then flip the pans over the remove the cake.  Remove the parchment paper.  Cover the cakes with a lightly damp towel and let them fully cool. Lemon Buttercream Frosting INGREDIENTS - 1/­­4 cup margarine, room temperature - 1/­­4 vegetable shortening, room temperature - 1 tbsp fresh lemon juice - 2 tsp lemon zest - 2 cups icing sugar - 1 tbsp lemon  liqueur  - soy milk as needed METHOD 1. Blend together margarine and shortening with a hand blender until fluffy.  Add lemon juice and zest and blend until smooth. 2. Add icing sugar and blend until fluffy.  Add liqueur and blend more.  Add soy milk, if needed, to get the desired consistency.   TO ASSEMBLE: Cut each cake in half lengthwise and spread 1/­­3 cup of jam on each of the three internal layers.  Spread a very thin layer of icing over all the cake (i.e. a crumb coat) and place in the fridge to firm up.  Use the rest of  the frosting to decorate the cake as you see fit.  There is not a ton of icing here--just enough for a thin layer and some fanciness on the edges.  No need to overpower this delicate cake with gobs of frosting.  Decorate with fresh berries.  Can stay in the fridge until ready to serve if it is a hot day. 

Cranberry Christmas Cookies

December 21 2013 Vegan Dad 

Cranberry Christmas Cookies This will probably be my last post until the new year, so here is a wonderfully crisp sugar cookie with a tart cranberry filling that are pretty easy to make.  There are many recipes of this kind of cookie floating around out there, so call them whatever you want (I went alliterative).  Usually these kinds of doughs are chilled and then rolled, but I dont find any difference with rolling first and chilling later.  In fact, I find it much easier to roll this dough first because when chilled it is pretty finicky.  The cranberry filling is also a snap.  If it does not set up enough to your liking, just boil it again for another minute and retry. INGREDIENTS Cookies - 1/­­2 cup refined coconut oil, room temperature (or margarine) - 1/­­2 cup margarine, room temperature - 1 1/­­2 tsp vanilla extract - 1/­­2 tsp almond extract - 3/­­4 cup (90g) icing sugar - 2 cups (315g) all purpose flour (spoon and level flour if you are not weighing it) Cranberry Filling - 1 1/­­2 cups cranberries (fresh or frozen) - 3 tbsp orange juice - 3/­­4 cup sugar METHOD Makes 12-18, depending on size Cookies 1. Cream together coconut oil and margarine with a hand mixer, or stand mixer with the whisk attachment, until smooth and fluffy.  Blend in extracts.  Blend in icing sugar. 2. Using a wooden spoon, mix in flour and bring into a soft dough.  Use your hands finish it off if needed. 3. Line 2 baking sheets with parchment paper. 4. Roll out dough on a lightly floured surface to about 1/­­8 inch thick.  Using a metal cookie cutter, cut out as many shapes as you can.  Using a smaller cutter, punch out the centres of half of them (these will be your tops).  Re-roll dough scraps and repeat until dough is all used up.  Place on prepared sheets, (using a pastry scraper to transfer), cover, and chill for about 30 mins, until firm. 5. While cookies are chilling, preheat oven to 325 degrees.  Bake cookies one sheet at a time for 15-17 mins, until lightly golden on the edges. 6. Let cookies cool on the sheet for 5 mins, then remove to a wire rack to fully cool. Cranberry Filling 1. Heat cranberries and orange juice to bubbling in a saucepan over medium heat.  Cook for about 5 mins, mashing cranberries as they cook. 2. When cranberries are well-mashed, add sugar and turn heat to high.  Cook for about 2 mins at a rapid boil, stirring constantly.  Filling is ready when it drips thickly off your spoon (let it drip off the spoon when you first add the sugar and you will see what I mean). 3. Use a spoon to pass the filling through a fine mesh sieve.  Place in the fridge to cool down. Make the cookies: 1. When jam has cooled but is not cold, spread on the bases of the cookies.  If the cookies puffed up too much during baking, simply flip the bottom cookie over so that the baking sheet-sides of the cookies are in the middle.  Dont spread right to the edges, and mound it up a bit in the centre.  Gently press a top on so that the jam spreads into the cut out middle. 2. You can store/­­freeze the cookies like this.  When ready to serve, dust gently with icing sugar. Comment: some people are finding the dough crumbly.  The dough is a bit tricky to work with, but it also makes for a very delicate cookie.  A few tips:  1. Roll first, refrigerate later.  If you chill first, allow the dough to warm up before rolling.   2. Make sure you spoon and level the flour and icing sugar if you are not weighing it.  3. Add some melted margarine if everything is still crumbly.

Mini-Madeleines Apple-Cinnamon

February 12 2013 Veganpassion 

Mini-Madeleines Apple-Cinnamon As I re-discovered my love for Madeleines I just had have to bake them yesterday. For 40 Mini-Madeleines (or 24 normal sized): 5 oz. flour (150g) 3 oz. selfmade vanilla sugar (100g) 1 teaspoon baking powder 1 pinch of salt 2 oz. apple purée (50g) 2 fl. oz. oil (60ml) 1 fl. oz. soy-drink /­­ soy-milk (30ml) 1/­­4 apple, diced finely 1 tablespoon icing sugar 1 pinch of cinnamon Mix flour, sugar, baking powder and salt. If you like you may add some grated lemon zest, that creates a just brilliant taste. Stir in the apple purée, oil and soy-milk and work it to a smooth dough. As the dough will be quite heavy you better use a wooden spoon rather than an egg whisk. That followed stir in the apple dices. Bake the dough in Mini-Madeleine-pans at 425°F (220°C) for 3 minutes, then at 350°F (180°C) for another 3-6 minutes. If you use larger pans please adjust the baking time. If you don't have Madeleine pans you may also form small heaps on baking paper, that also works. Mix the icing sugar with the cinnamon. Push the sweet ones out of the pans and dredge them with the sugar-cinammon-mix. Serve hot or cold. By the way: the Madeleines keep fresh for about 5 days, if stored cool and dry in a well closed glass jar.


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