Vegan Baking Failures

Last week when I had the flu I tried making some Chocolate Banana Avocado Nice cream. I can’t remember which recipe I actually used, but here are a couple.

https://www.thehealthymaven.com/2016/06/healthy-chocolate-avocado-ice-cream.html

http://www.diettaste.com/desserts/chocolate-banana-ice-cream.html

I found this pin on pinterest for Healthy(ish) Oatmeal Cookies.  I made the cookies following the suggestions made be pinner Jessica Eiss to use aquafina (bean water) and reduce the oil.

1/2 cup aquafaba 2 T. flax eggs (2T. flax meal + 6 T. water) 1 cup brown sugar 1 tsp. vanilla 1 1/2 cup all-purpose flour 1 tsp. baking soda 1 tsp. cinnamon 1/2 tsp salt 3 cups old fashioned oats 1 cup raisins 1 tbsp. chia seeds* 1 tbsp. hemp seeds*

Preheat oven to 350 degrees F.

In my blender I mixed the aquafaba and flax eggs. *I actually added all the seeds at this point, rather than at the end.  Let sit 5 minutes.

Beat in sugar and vanilla.

In a bowl, mix together flour (I used oat flour that I had on hand), baking soda, salt, cinnamon.  Add the wet ingredients. Mix everything together.

Add Oats, (and other inclusions like raisins and seeds if you like). 

Drop by T. on silpat lined baking sheet.

Bake for 8-10 minutes.

My risotto stilled turned out great, just took a lot longer.

Ingredients:

3 T. date paste* 2 T. + 2 t. liquid (water or non-dairy milk) ½ t. vanilla extract 2 T. smashed avocado (about ¼ an avocado)

6 T. oat flour* ⅛ t. salt ½ t. baking powder 2 t. unsweetened cocoa powder

Puree the wet ingredients together. (I used a personal size blender, you could also use a cup and an immersion blender.)

Add the dry ingredients on top. Mix together well. Pour into a non-stick pan.* Bake in a 350 degree oven for 15 - 20 minutes.

*date paste- To make your own date paste measure your dates into a bowl or cup and add an equal amount of boiling water. Let sit for an hour. Then puree.

*oat flour- you can buy oat flour, or you can make some by blending rolled oats in a dry blender.

*pan- I used a 4' mini cheesecake pan. If it isn't non-stick, you'll want to grease the pan, or line it with parchment.

Apple Pie Biscuits (made vegan with a whole bunch of substitutions).

You can find the original recipe here.

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Ingredients the items i skipped are crossed out [and my substitutions are in square brackets].

For the Apples:

1 Fuji apple, peeled, cored and sliced very thin [I left the skin on] 2 T. unsalted butter [coconut oil] 1 t. ground cinnamon 2 T. packed brown sugar [date paste (soaked, pureed dates)]

For the Biscuits:

2 c. Self-Rising Flour [¼ c. fed or unfed sourdough starter + 1 ¾ c. whole wheat flour + 1 T. baking powder + ½ t. salt] ¼ c. cold unsalted butter, cut into small cubes [coconut oil] 2 T. granulated sugar [date paste (soaked, pureed dates)] ⅔ to ¾ c. cold buttermilk [⅔ c. canned coconut milk + 2 t. apple cider vinegar, let sit for 10-15 miutes]

For the Topping:

1 large egg, beaten [1T. non-dairy milk] 2 T. granulated sugar [date paste (soaked, pureed dates)] ½ t. ground cinnamon pinch of salt

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Proof that “vegan baking failures” is still a suitable name for this blog.

The sourdough no-knead date paste cinnamon rolls, may not have turned out, but they were still delicious.

I went backpacking this weekend with my sister.  She had a (non-vegan) dehydrated meal she needed to use up so I split a two serving pack of Backpackers Pantry vegan curry in two.  It was fairly simple, I poured the contents into a bowl, stirred it well, then slowly divided the packet ¼ c. measuring cup at a time. When I was done, I weighed the two halves to see if they were even, but it isn’t entirely necessary.

I also dehydrated some raw spinach to add to the curry. I laid the raw spinach out on a baking rack on top of a cookie sheet. I put it in the oven on the lowest setting (140 F) for 4 hours.

Today Vegan Baking Failures turns 4!  I don't do as much baking as I used to, but in celebration I wanted to share with you my "recipe" for single lady cupcake.  Based entirely on Chocolate Covered Katie's recipes, I generalized the recipes, (and doubled it).  Giving myself a loose outline to play with when I want a treat.

2-3 T. sweetener

I use dates, if I don't have date paste already made, I'll make some on the fly, 3 T. of dates pour 3 T. boiling water over, let soak for 10 minutes.  Pour the rest of the liquid ingredients on top,

2 T. + 2 t. liquid (non-dairy milk, etc.) ½ t. vanilla extract 2 T. oil (or oil substitute like applesauce)

then puree.  I use a personal size blender. If I already have date paste, then I just mix the wet ingredients together in the mug. Add the dry ingredients on top:

6 T. flour (I use whole wheat) ⅛ t. salt ½ t. baking powder

The dry ingredients tend to sit on top of the dry, so I use a fork to mix the dry ingredients together first, before mixing them into the wet ingredients underneath.

up to 2 T. additives (chocolate chips, fruit, etc.)

Microwave on high for 1 minute 30 seconds.  Check, if it still seems wet on top, microwave another 30 seconds.

Inspired by this recipe.  This filling soup is perfect for cold winter days.

CREAMY VEGAN POTATO CABBAGE LEEK WILD RICE SOUP

2-1/4 cups water 1/2 - 1 cup wild rice, native or cultivated 1 T. olive oil 2 c. sliced leeks, white and light green parts only (about 4 leeks) 2 c. chopped celery (about 4 ribs) 2 clove garlic, minced 5 c. vegetable broth 2 c. red potatoes, skins on, chopped (about five small potatoes) ½ head cabbage, shredded salt and pepper to taste optional: 1 T. nutritional yeast optional: oregano, rosemary, thyme, marjoram

Bring water to a boil in a medium saucepan. Add wild rice and simmer until al dente and nut-flavored, about 25 minutes for native wild rice and 60 for cultivated.

Meanwhile, heat a four-quart Dutch oven heat olive oil. Add leeks and celery, sauté on medium high until soft and just beginning to brown. Add garlic, sauté another minute. Add vegetable broth and bring to a boil. Add potatoes and cabbage and return to a boil. Add salt, pepper, and spices.  Reduce heat and simmer 20 – 30 minutes or until potatoes are soft.

With a standard or immersion blender, purée (using small batches and extra care with a standard blender) hot vegetable broth, leaving some chunks. Stir in wild rice and serve. 

I hope you had a wonderful Thanksgiving.  Here is what I had this year

No-knead Dinner Rolls

Hummus

Sundried Tomato Red Lentil Loaf

Mushroom Gravy (I used wheat flour instead of brown rice flour, and coconut aminos instead of tamari)

Sharp Vegan Sunflower Seed Cheddar Cheese (click through for the original recipe.  Below is my version)

Ingredients:

1 1/2 cups sunflower seeds, soaked in purified water for 4-6 hours

2 packed T. dry pack sun dried tomatoes, snipped into small pieces with kitchen scissors then soaked in the purified water with the seeds

½ c. organic coconut oil

1 T. raw apple cider vinegar

1 T. dry sherry (optional)

1 heaped T. Tahini (you could also use chickpea miso or if you're okay with soy, mellow white miso)

¼ c. nutritional yeast

1 t. sea salt

1 t. onion powder

½ t. dry ground mustard powder

½ t. smoked paprika

¼ t. turmeric

dash cayenne

Method: Pour the soaking water off the sunflower seeds and sun-dried tomatoes and then rinse them with fresh purified water. Drain well.

Place the sunflower seeds, tomatoes, oil, vinegar, sherry, and tahini in high powered blender or food processor (I used a vitamix).  Blend or process until the mixture is completely smooth, scraping down the sides occasionally.

Add all of the seasonings and pulse until thoroughly combined.

This process takes up to 10 minutes in a food processor and a few minutes in a power blender. Scrape the soft cheese into a container. Cover and refrigerate for 4-6 hours or until the cheese is quite firm.

I haven’t been baking a lot lately, but I wanted to share this mock tuna salad  made with sunflower seed mayo that I’ve been obsessed with lately.  It is always great to find new soy-free high protein meals that really hits the spot.

Here is how I made my sandwich, you can click through for the original recipes.

Sunflower seed mayo

1/2 c. sunflower seeds, soaked in water 1/3 c. water 1/4 c. lemon juice 1/2 tsp sea salt 1 small clove garlic 1 tsp prepared mustard 1/2 c. olive oil

Blend all ingredients together until smooth.

Mock Tuna Salad

3 cups chickpeas (aka garbanzo beans), mashed or chopped 2 stalks celery, chopped small 1/4 C minced onion 1 Tbs nutritional yeast (optional) 1 recipe sunflower seed mayo 2 tsp lemon juice 1 tsp Dijon mustard 2 tsp kelp powder Salt and pepper, to taste

I dry chopped my chickpeas in my vitamix on low speed.

Mix all the ingredients together.

I served it on lightly toasted Rudi’s whole wheat bread (soy-free!), with a slice of Daiya Cheddar Slice.

We all know that oatmeal is good for you, but in warm weather hot cereal just doesn't appeal.  This smoothie is the perfect solution, and it tastes like an oatmeal cookie.

1 cup non-dairy milk 1/4 c. quick cooking oats* 1 small frozen banana (or half of a large banana) 1 t. cinnamon

Blend together until smooth.

I have been obsessed with some of the really simple breakfast cookie recipes floating around the internet.

First I came across these two ingredient cookies from The Burlap Bag in banana, and pumpkin. Then I saw Chocolate Covered Katie  had these cookies that use banana or applesauce, (I love using a bit of both) and adds some peanut butter.

I love how simple these are to make, and super easy to customize.  Here is the basic outline of a recipe for you to start with:

Breakfast Cookies

1/2 cup quick cooking rolled oats

1/2 cup fruit puree (banana, applesauce, etc.)

optional: 1-3 T. fat substitute (nut butter, flax, avocado)

optional: 1-3 T. add ins (dried fruit, chocolate chips, nuts or seeds)

optional: spices or flavoring (cinnamon, vanilla extract, pinch salt)

Make sure to either grease or line your baking sheet.

Make the cookies the shape you want them. (They won't flatten out like traditional cookies.)