Recipes with Julie Van Rosendal: Plant-based baking

We are witnessing a global shift toward more plant-based foods, as consumers become more aware of the environmental consequences of our food systems, animal welfare, or the growing number of plant-based options on grocery shelves. Interested in numbers.

Although it is relatively easy to reduce or eliminate meat (and / or egg and dairy products) from our main meals, baking is often seen as a science – and most recipes default for butter, milk and eggs. Are.

Although baking involves greater accuracy, and recipes can be difficult to tinker with, cookies, cakes, pastries and other baked goods can be made entirely plant-based.

And there is no need to develop formulations as “alternatives” that are not ideal, or not as good as those made with more common ingredients.

We talked about how to bake without butter, milk and / or eggs on the eye opener.

Calgary Eye Opener9:09Julie Van Rosendal on eggless baking

Our food guide Julie Van Rosendal thinks outside the egg carton.

Here are a few notes on each ingredient:

Milk:

That’s the easy part – there are lots of non-dairy milk on the market: oats, coconuts, cashews; Is. Based on oats and coconuts and is the closest to dairy milk I have tried in taste and texture.

Fat:

I default on canola or other neutral vegetable oils in cakes, muffins and quick breads (like banana bread). Liquid grease works best when you’re using the fast bread method – mix the wet and dry ingredients separately, then shake them together. When butter tastes important (as in chocolate chip cookies), or when you need more solid fat (if you’re rubbing it into pastry or biscuit flour) or to add air to the mixture If you are beating it with sugar, then plant it. Butter-based butter and margarine work well, although tub-style varieties have more moisture and may result in higher cake textures. Coconut oil, which is very solid at room temperature, also works well – either on its own or in combination with other fats – and will give your cookies a crispy edge. Shortening is plant based and easy to use in pastry recipes, and often frozen puff pastry contains fat, which is very easy to melt and use.

Eggs:

Although eggs act as a binder and help your baked goods grow, there are plenty of options if you can choose whether or not to use eggs in baking. Flax eggs are a common alternative – stir 1 tablespoon ground flakes with 2 1/2 tablespoons of water to form a sticky mixture that can help stabilize and bind bats like eggs. Vegan mayonnaise, which is thickened with corn and potato starch, works well in cakes and batter, as does fruit puree (I like to mash melted frozen bananas, which contain a lot of pectin and The taste of bananas is not as strong as that of over-ripened bananas. (If you don’t plan on using beans, freeze them later!) Soda is a common addition to watercakes and instant breads, and JustEgg is a great new product – made from peanuts in Canada. Is done. Yellow-yellow liquid that can be used in place of eggs in baked goods, pancakes and everything like that, up to quiches and scrambled eggs. I have tried all of the above with amazing success.

A few more tips that can help in the absence of eggs: Try to use bread flour, which is high in protein (high gluten), which gives your baked goods more texture and elasticity, such as The presence of eggs in your flour or batter. . You can also let your muffin, cake or instant bread batter sit in the pan for 20-30 minutes before putting it in the oven, allowing baking soda or powder to create more carbon dioxide bubbles before baking begins. Get time (You can also increase the amount of baking powder or soda, but do it in small amounts, as too much baking can give a metallic flavor!)

Plant Based Deep N Delicious Chocolate Cake

These biscuits are much faster than traditional leavened cinnamon buns. (Julie Van Rosendal)

I like to use a freezer-mashed over-ripe banana in this cake, which reduces the banana flavor. (Quantity is a limit, because bananas vary in size.) To make cupcakes, divide the batter between paper muffin cups and bake for 20 to 25 minutes, until spring to the touch. ۔

  • 1 cup oats, yellow peas, coconut or other non-dairy milk
  • 1 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 1 3/4 cup sugar
  • 3/4 cup cocoa
  • 2 tablespoons baking powder
  • 1 tablespoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup canola or vegetable oil (or 1/4 cup molten plant-based margarine + 1/4 cup oil)
  • 1/3 cup vegan mayonnaise
  • 1 / 3-1 / 2 cups mashed over-ripe banana (or pumpkin puree)
  • 2 tablespoons vanilla
  • 1 cup hot coffee (DKF is fine! I’ll have it on hand right now for baking)

Frosting:

  • 1/2 cup plant-based butter
  • 3 cups icing sugar
  • 1/3 cup cocoa
  • 1 / 4-1 / 3 cups oats, peas or other non-dairy milk (or water)
  • 1 tablespoon vanilla
  • A pinch of salt

Preheat oven to 350˚F.

In a small bowl or measuring cup, shake the lemon juice in the milk and let it sit until you mix the rest of the flour.

In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt. In another bowl, combine oil, mayonnaise, mashed banana or apple sauce and vanilla. Add the dry ingredients to the milk, and stir until combined. Add hot coffee and stir until the batter is smooth.

Spray two 8- or 9-inch round or square cake pans or 9×13-inch pans with non-stick spray and split the batter between them (or insert into a 9×13-inch pan). Bake for 35-40 minutes or until it is slightly domed and the center of the cake is shiny to the touch. Let cool completely before frosting.

To make the frosting, sprinkle butter, icing sugar, cocoa, about half the milk or water, vanilla and salt until smooth and light, add as much liquid as needed to make it quicker and spread. (If you use unsalted margarine, add a pinch of salt.) Put a spoon into a piping bag with piping of frosted flowers on top of the star and the cake, or spread it over a knife.

Makes two 9×9 inch square or round cakes or one 9×13 inch sheet cake.

Oatmeal Chocolate Chunk Cookies

A chewed oatmeal-chocolate chunk cookie is a beautiful thing. They use boiling water and baking soda instead of eggs, and are based on a classic from the yellow Best of Bridge book, enjoy! I also like to put a piece of chocolate on top of each, to make sure each cookie gets one, and they look extra chocolate.

  • 1 cup plant butter or coconut oil (or a combination)
  • 3/4 cup filled brown sugar
  • 1/4 cup sugar
  • 2 tablespoons vanilla
  • 1 1/2 cup whole purpose flour
  • 1/2 teaspoon fine salt
  • 1 tablespoon baking soda
  • 1/3 cup boiling water
  • 1 1/2 cups old-fashioned or instant oats
  • 1-2 cups (or so) of chopped dark chocolate or vegan chocolate chips
  • 1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 350˚F.

In a large bowl, whisk together the butter, sugar and vanilla for 1-2 minutes, until light and fluffy. Stir in the flour and salt (or beat it at low speed). Stir the baking soda into the boiling water and stir in the oats, chocolate chips and walnuts.

Pour the dough into large tablespoons (or roll us into a scoop, or balls) and squeeze an extra portion of chocolate (or a few chocolate chips) from the top with your hand if you wish.

Bake for 12-15 minutes, until the edges are dark golden but soft in the middle. Transfer to wire rack to cool.

Makes about 1 1/2 dozen cookies.

Cinnamon Sticky Biscuits

I’ve been making these sticky biscuits for decades – they’re much faster than traditional yeast pickled cinnamon buns, but no less delicious! If you wish, drizzle with 1/3 cup icing sugar, 1 tablespoon butter of each plant and glaze made with (non-dairy) milk. Sometimes I do this, and other times I flip them over on a plate or board so that a sticky side-up can be presented.

Viscosity:

  • 1/4 cup plant butter or margarine
  • 1/4 cup filled brown sugar
  • 1/4 cup Roger’s Golden or Maple Syrup
  • 2 tablespoons water (optional)

biscuit:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup oats, yellow peas or other non-dairy milk
  • 1/4 cup canola or other light vegetable oil

to fill:

  • 1/2 cup filled brown sugar
  • 1/4 cup (ash) Roger’s Golden or Maple Syrup (you can add it for free!)
  • cinnamon

Preheat oven to 350 ° F.

Pour the butter, brown sugar, syrup and water into a parchment lined or buttered 8×8 or 9×9 inch pan. Place the pan in the oven when it has been heated for about 5 minutes, or long enough for the butter to melt. Take the pan out and shake everything with a fork.

Meanwhile, in a medium bowl, combine the flour, baking powder and salt. Add milk and oil and stir until you have a soft dough.

On a light surface, knead or roll the dough into a rectangle approximately 9 x 12 inches (should be slightly larger than a standard sheet of paper – it doesn’t have to be perfect). Sprinkle with brown sugar, drizzle with syrup (you can wink it, no need to measure accurately) and sprinkle with cinnamon. Starting from the long side, roll the jelly roll style firmly into the log.

Using a dental floss or serrated knife, cut into 9 or 12 biscuits, and place the cut part in the bottom of the pan. Bake for 20 minutes until golden. Sprinkle them with a simple glaze if you wish, or turn them over on a hot plate.

Makes 9-12 biscuits.

Leave a Reply

Your email address will not be published.