All posts tagged: vegan baking

Simple vegan meringues

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Vegan meringues, impossible you think? Think again! It all started with a simple post a couple of weeks back from someone who had experimented making vegan meringues and posted the result in the immensly popular facebookgroup What fat vegans eat. The secret ingredient? Chickpea brine! When you whip the brine from jarred or canned chicpeas, it looks like whipped egg-white. Add sugar, put in the oven, et voilà! People have been experimenting with all kinds of variations in shapes and colours, adding ingredients here and there to make it more stable (less fluid), using different kinds of sweeteners, and now also making other things with whipped chickpea brine like chocolate mousse. The meringue hype (or chickpea hype) has even resulted in a seperate facebook group ‘vegan meringue – hits and misses‘ where people post photos of their creations. So I decided to give it a go. Without any fancy ingredients. And it works! recipe simple vegan meringues Just plain simple chickpea brine and powdered sugar, and some drops of lemon juice. I used the brine of two jars of organic chickpeas (contain chickpeas, …

Cherry hazelnut muffins

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These are delicious. It’s a combination I had not tried before and I was curious to taste how it would turn out. Very good! The recipe is adapted from one in the baking book 150 best vegan muffin recipes, by Camilla V. Saulsbury. Will defintely bake these again. Roasting and chopping the hazelnuts takes some work, but otherwise it’s a pretty straightforward and easy recipe. Ingredients cherry hazelnut muffins – vegan 2 cups all-purpose flour 2 ts baking powder 1/2 ts baking soda 1/2 ts salt 1/3 cup sugar 3/4 cup soy milk 3/4 cup plain yofu (soy yoghurt) 1/3 cup canola oil 1 ts vanilla extract 1 cup toasted chopped hazelnuts 1 cup chopped canned cherries (you can also try it with fresh pitted cherries) Recipe cherry hazelnut muffins Put paper liners in a muffin tin. Preheat oven to 200° (400F). In a large bowl, mingle the dry ingredients: flour, baking powder, baking soda and salt. In another bowl, whisk together the ‘wet’ ingredients: sugar, soy milk, yofu, canola oil and vanilla extract. Mingle dry ingredients with wet ingredients. Fold in …

Lemon mousse pie

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I have made this pie only once so far, but I already know it will be one I will be making lots of times again 🙂 Made this when we had friends over for dinner, and everyone loved it! Beware: making this pie requires advance preparation (soaking the cashews and cooling the pie and the topping in the fridge so it can stiffen). You need a large springform pan (23 cm / 9 inch). Ingredients vegan lemon mousse pie For the crust 1 + 1/4 cup finely grated vegan crackers (230 g or about 7 packs of double crackers, I usually use kamut crackers). 3 tbs sugar 4 tbs melted cocount oil 1 tbs soy milk For the pie 1/2 cup cashews, soaked until very soft (I ususally leave these to soak overnight) 400 ml coconut milk 1/2 cup almond or soy milk 1/2 ts agar agar powder 2/3 cup sugar 3 tbs coconut oil 1/2 cup fresh lemon juice 2 tbs lemon zest 2 ts vanilla extract For the topping 3/4 cup water 1 tbs …

#34 Our lunch at vegan restaurant Vegaverso (2), Leuven *****

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Restaurant review #34 – This was our second visit to vegan restaurant Vegaverso in Leuven, which opened only a couple of months ago. We already blogged about Vegaverso here, and in that blog you can also see photos from Vegaverso’s interior. Vegaverso is the second all vegan restaurant in town (the other one is the Loving Hut), and just around the corner from vegan shop SHAVT. We were there for a quick lunch. We had these juices from isis, bitter lemon and apple sparkle, 2,50€ each. — UPDATE – see below — As we had both eaten sandwiches on our previous visit to Vegaverso, we wanted to try the burgers. We had a de luxe burger soft (8€) and a smokey burger (8,90€) with a bowl of salad on the side (don’t remember the price of that). The ‘bacon’ in the smokey burger tasted creepingly real! Or as real as we both could remember what bacon actually tastes like (being nearly 20 years ago that we both had eaten any). The burgers are huge (for the record, you can also …

Vegan animal cut-out cookies

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Yes, vegans do eat animal cookies 🙂 I’ve recently bought some new cut out shapes (more about that in a next post), and was eager to try them out. These cookies are very light, don’t deform when baking (ideal for cut out shapes!) and have a subtle cinnamon twist. The recipe is based on this one found on ‘yourdailyvegan’. The recipe below makes about two oven trays of cookies. You can also double the recipe, and keep half of the dough in the fridge for a couple of days, and then make the other batch of cookies. The dough needs to chill for a couple of hours in the fridge (or you can leave it overnight), so these cookies require advance preparation! Ingredients vegan cut out cookies 1 ts baking powder 1 + 3/4 cup and 1 tbs all purpose flour 1 egg replacer (I use Orgran No Egg) 1/2 cup vegan butter 1/2 cup granulated sugar 3/4 ts vanille extract 1/2 ts cinnamon 2 tbs vegan cream cheese (tofutti) cut out cookie shapes Preparation vegan cut …

Easy vegan pancakes

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Super easy vegan pancakes, with easy to come by ingredients. Ingredients easy vegan pancakes Makes 8 pancakes 2 cups all purpose flour 3 to 4 tbs sugar 4 tbs baking powder 1/4 ts salt 2 cups soy milk 4 tbs canola oil Making easy vegan pancakes Heat pan. Mingle the dry ingredients (flour, sugar, baking powder, salt). Mix in the soy milk and canola oil. Put a big drop of batter in heated pan. Bake for about 2-3 minutes till bubbles form, then flip to bake other side. Serve with maple syrup, coconutblossum syrup, fruit, whip, jam, … Yummie!

Cranberry bread with nuts and papaya

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I’ve made this bread a couple of times. It’s a rather large portion, and because the bread is rather moist (because of the berries) it does not preserve that long. But you can easily put some of it in the freezer, and save it for a later date. I’ve added both walnuts and hazelnuts last time, as I still had a handfull of hazelnuts from our garden. The walnuts are also from our own tree in the garden 🙂 I wish I could say the cranberries are also from our garden, but alas, the birds have eaten most of those 😉 I also added some dried papaya, but you can easily replace this with some other dried berries or fruits, or leave this out altogether. Ingredients cranberry bread with nuts and papaya (vegan) 1 tbs ground flaxseed 3 tbs water 1/4 cup vegan butter – melted and cooled 1 ts vanille extract 1 cup orange juice 1 cup soy milk or almond milk 4 cups all purpose flour 1 cup sugar 4 ts baking powder 1/2 ts …

Frangipane muffins (almond) with apricot jam

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These are definitely one of my favourite muffins, and I have yet to encounter the first person who doesn’t like them (except for the odd person here and there who doesn’t like jam filling)! Frangipane cakes are available in practically every bakery in Belgium, so the almond cake is very well known around here. Most often, they are also filled with apricot jam. These vegan frangipane muffins have a lighter texture than the traditional (non-vegan) frangipane cakes sold in Belgian bakeries. A perfect muffin to convince those that remain skeptic of vegan baking and insist that you need eggs or dairy for traditional baking recipes. Not! You can easily replace the traditional sugar with the same amount of coconut sugar, giving you a dark brown coloured muffin. Ingredients frangipane muffins with apricot jam (vegan) 1 cup + 2 tbs all-purpose flower 1 + 1/2 ts baking powder 1/2 ts salt 1/3 cup almond meal 1/3 cup canola oil 3/4 cup (coconut) sugar 1/4 cup yofu (soy yoghurt) 2/3 cup almond (or soy) milk 1 ts vanille extract 2 ts almond extract 12 ts …

Coconut lime muffins

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These are my new favourites! I’ve only made these coconut lime muffins once so far, but I’m sure I will be making them many more times again! A pretty straightforward classic muffin recipe, with a tropical twist. Close your eyes and think lime cocktails, beaches with coconut trees, and enjoy your muffin 🙂 Ingredients coconut lime muffins (vegan) 1 cup all-purpose flower 1/2 ts baking powder 1/2 ts baking soda 1/4 ts salt 1/3 cup coconut oil 3/4 cup sugar 1 cup coconut milk 1/4 cup soy milk 1 ts vanille extract 1 ts coconut extract 1 tbs or more grated lime zest 1 cup dried shredded coconut Preparation Preheat the oven to 180° (350°). Put paper liners in a muffin tin (12 muffins). In a small bowl, mix the dry ingredients: flour, baking powder, baking soda and salt. Melt the coconut oil in a small saucepan. In a large bowl, mix the sugar with the melted coconut oil. Add the wet ingredients: coconut milk, soy milk, vanilla extract, coconut extract and lime zest. Add the dry ingredients …

Cranberry orange muffins

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Cranberry time! Lots of fresh cranberries in the shops available now (tip: freeze some so you have them available later as well).  We have plenty of walnuts from a walnut tree in our garden, so I like adding chopped walnuts to baking goods. I wish I could say the cranberries are also home grown, but unfortunately our cranberries only produced a handfull of small berries. Ingredients cranberry orange muffins (vegan) 1 1/2 cups all-purpose flower 1 1/4 ts baking powder 1 ts baking soda 1/2 ts salt 1/2 cup sugar 2 ts orange zest 3/4 cup fresh orange juice 1/3 cup canola oil 1 ts vanille extract 1 1/4 cup chopped cranberries 1/2 cup chopped walnuts (optional) some sugar for sprinkling on top (optional) Preparation Preheat the oven to 190° (375°). Slightly grease the holes of a muffin tin (12 muffins) with some canola oil. In a large bowl, mix the dry ingredients: flour, baking powder, baking soda and salt. In another bowl, mix the ‘wet’ ingredients: sugar, zest, orange juice, oil and vanilla extract. Mix the …