vegan baking

How To Replace an Egg in Any Recipe

July 24, 2019 by Katherine Baker Leave a Comment

Eggs come up in a lot of recipes – for baked goods, veggie burgers, pancakes and other carby breakfast things. But not everyone eats eggs.

There are many reasons you may need to replace an egg in a recipe. Some people avoid eating eggs because of a vegan diet, a food allergy, or heck – sometimes people who eat eggs run out of them and find themselves in a pickle.

Today I’m going to be chatting about replacing eggs in various situations. Read on for all your egg replacers!

This is a quick guide intended to be a useful reference for your cooking and baking needs. The list is non-exhaustive and I am sure as food science and product availability expands, so will this list.

For now, read on to get a sense of all the different egg replacement options out there, and where they are best suited.

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Easy Vegan Gluten-Free Blueberry Flax Muffins Video

July 14, 2019 by Katherine Baker 2 Comments

If you didn’t know, the recipe for these Easy Vegan Gluten-Free Blueberry Flax Muffins is by far the most popular recipe on my blog.

Yesterday I decided to film a little “hands only” cooking video of these little blueberry beauties. The original recipe is here, but I will copy/paste it down below as well.

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How To Decorate Succulent Cupcakes + Vegan Chocolate Cupcake Recipe and Vegan Buttercream Recipe

June 17, 2019 by Katherine Baker Leave a Comment

Hello everyone! Today I’m doing something a little different; I am going to be doing a mini tutorial of how to decorate succulent cupcakes. I made these for my sister’s baby shower a couple weeks ago and got a lot of inquiries about how I did it. So, I’ve decided a “How To Decorate Succulent Cupcakes” post was warranted. I also included a very basic vegan chocolate cupcake recipe and vegan buttercream recipe in this post for the frosting. Yum!

I also made a “How To Decorate Succulent Cupcakes” video tutorial, if you’re more of a visual learner. I did not show how to make the cupcakes and frosting in the video; it is mostly a tutorial of the frosting process.

I can also make cupcake and frosting videos, if that’s something people would be interested in.

Now, onto these cupcakes. The first time I made them, I used Oh She Glow’s No-Fail Chocolate Cupcakes because it was the first recipe that came up when I googled “easy vegan chocolate cupcakes” on my phone. I added chocolate chips to them and cut the sugar a little and they worked great. Feel free to use literally whatever cupcake recipe you want. I would suggest chocolate for the “dirt” color affect, but truly, any flavor will do. I am including a vegan chocolate cupcake recipe from my ebook below if you want another option.

And next up, the frosting. I would suggest making 2 cups of vegan buttercream per 12 cupcakes. This will give you a little wiggle room with extra frosting, which is nice when you’re decorating cupcakes in case you mess up or use more than you intend to. I have included a very basic vegan buttercream recipe below, but again, feel free to use your favorite buttercream recipe.

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Vegan Brown Butter Chocolate Chip Cookies

June 15, 2019 by Katherine Baker 1 Comment

These Vegan Brown Butter Chocolate Chip Cookies were heavily inspired by Chris Morrocco’s “BA’s Best Chocolate Chip Cookies” recipe that I stumbled upon first on YouTube, because I obsessively watch the BA YouTube channel because it is the best YouTube channel of all times, as far as I’m concerned.

I realized while watching Chris stir his brown butter mixture that I have never had brown butter anything in my life and became deeply intrigued in the idea of making it – vegan, of course.

So here we are – Vegan Brown Butter Chocolate Chip Cookies – my riff on BA’s Best Chocolate Chip Cookies. I subbed dairy butter for Earth Balance baking sticks (which are the best for vegan baking and frosting), and the eggs and yolks for a bit of apple sauce and a spoonful of sunflower seed butter. Another neutral-flavored nut butter (such as cashew or almond) would also work well, as would a tablespoon of plain old oil. I also added a pinch more leavening agent for any extra lift the eggs provided to the original recipe.

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Recent Vegan Early Summer Eats

June 14, 2019 by Katherine Baker Leave a Comment

Hi again my lovely friends from across the interwebs! Back with another recent vegan eats recap for your reading pleasure. I promise the tutorial on the succulent cupcakes will be out in a day or two…until then, onto some foods and life!

Banana Oatmeal Cookies

Recipe here! Yummo.

Mini Vegan Strawberry Shortcakes

Another dessert recipe coming to this page soon!

Scrumptious Vegan Cookies

I posted these on Instagram, but I’ll share the recipe tomorrow or Saturday! Stay tuned. 🙂

Tofu Veggie Stir-Fry

The other evening I marinated tofu in a mix of soy sauce, liquid aminos, coconut aminos, sesame seeds, a dash of sesame oil, a healthy squirt of Sriracha, some maple syrup and some ginger (I eyeball the whole thing and adjust, tasting as I go), and let it chill in the fridge for a bit.

A few hours later after some chaos, I baked it off at 425 for 30ish minutes and served with Trader Joe’s quick frozen rice and a stir-fry veggie mix steamed in the microwave using Stasher bags (which works perfectly!). Trader Joe’s Soyaki sauce and more Sriracha and TJ’s green dragon sauce were added on top. I ate this bowl times two. Yay FODMAPS and bloat and gas.

This was a perfect super quick meal after a long evening pup scare that involved two trips to the ER vet. Sometimes fast and tasty is the way to go.

Beans and Barley Salad

We got Beans to cater my sister and her husband’s baby shower. It was a super scrumptious home run slam dunk, to put it mildly. Almost everything went…except a bulk of the giant salad we bought. So I took it home (along with their magnificent homemade balsamic) to munch on over the courses of a few days.

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Flourless Vegan Peanut Butter Cookies

June 12, 2019 by Katherine Baker Leave a Comment

Welcome to the only recipe for Flourless Vegan Peanut Butter Cookies you will ever need! These babies are originally from my ebook, but I had a request for a recipe #vegan peanut butter cookies on Instagram, so I thought I’d publish them here, with one minor modification I’ve made to the recipe since writing the ebook!

I will keep this post short and sweet because sometimes I get comments that the text for my recipe posts is too long. I honestly do not really care much what other people think of me. That said, do have a tendency to write and speak for days and days longer than I should, so I’ll do y’all a favor and give brevity a whirl.

These Flourless Vegan Peanuts Butter Cookies are definitely worth your time. They are very simple to prepare and very delicious. The cookies give off wholesome, old-school baking vibes in the best way possible. They also happen to be naturally gluten-free, if that’s important to you.

For best results, allow these Flourless Vegan Peanut Butter Cookies to cool completely before transferring from the baking sheet, as they need a moment to firm up after coming out of the oven.

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Easy No-Bake Vegan Banana Cream Pie

May 5, 2019 by Katherine Baker 1 Comment

Can you believe that before March 21, 2019, I had never ever laid my mouth on a piece of banana cream pie? Me either! Which is why, when I realized in early March that I had never before had banana cream pie, I set out to make my own! An Easy No-Bake Vegan Banana Cream Pie to be exact.

I made this Easy No-Bake Vegan Banana Cream Pie to celebrate a belated Pi Day with my pals Kari and Lauren. We gathered over spring break for pie, conversation, and a cute baby. It was so enjoyable to connect over scrumptious food. That’s what life’s about after all, isn’t it?

Now, I know this recipe is delayed. I honestly forgot I drafted it last month. I meant to re-take photos, but have been overwhelmed with school, and haven’t gotten around to re-shooting the recipe. I didn’t make this pie the prettiest the first time as I had no intention of snapping photos. However, it ended up turning out positively scrummy and several people asked me for the recipe after I included it in this round-up. So here we are.

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Wholesome Vegan Carrot Cake with Vegan Cream Cheese Almond Frosting

January 28, 2019 by Katherine Baker 3 Comments

Carrot cake! Vegan carrot cake! Also known as my favorite dessert on the planet (tied with Van Leeuwen vegan ice cream).

My favorite non-homemade carrot cake is from Peacefood cafe (which I ate last weekend!). If you like carrot cake and you’re ever in New York City, go to Peacefood and order their glorious carrot cake, even if you’re not vegan. I promise you, it is life-changing.

This year, I had Peacefood carrot cake the day after my birthday, but I also wanted to make myself a cake for the actual day.

While thinking about my cake, I actually got curious about the origins of carrot cake, and did a little bit of googling. According to Wikipedia, the origins of carrot cake are widely disputed, but most food historians believe carrot cake was somewhat inspired from Medieval carrot puddings eaten in Europe. During the Middle Ages, when sugar became scarce, people began using carrots as a substitute for sugar.

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Vegan Dark Chocolate-Dipped Homemade HobNobs

January 13, 2019 by Katherine Baker Leave a Comment

Do you ever just randomly get the urge to bake something British in the middle of a Saturday afternoon? Because same. I’m not sure if Mary Berry was whispering in my ear as I was sleeping last night, or what (okay, more likely that I saw a pile of HobNobs in the clearance section at Sendiks the other day), but for some reason, I had quite the hankering to make some homemade dark-chocolate dipped homemade hob nobs this weekend.

After chanting “On your mark, get set, Bake!” to myself, I got to the kitchen and made my British bake-off homemade Hobnob dreams come true.

Now what is a HobNob, you may ask? ‘HobNobs‘ are a brand of commercial biscuits popular in the UK (and according to Wikipedia, parts of Ireland).

They’re simple, salty-sweet, crispy cookies that are similar to digestive biscuits, but are visibly studded with oats, making for a rustic-looking round cookie.

The best way I can think to describe the flavor of a Hobnob to someone who has not yet experienced their glory is as follows: imagine a salty and more-textured-than-usual, oat-studded circular graham cracker. That’s kind of what you get when you eat a Hobnob. And they are nothing short of glorious.

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Vegan Sweet Potato & Apple Baked Oatmeal

January 9, 2019 by Katherine Baker Leave a Comment

Hello my fine friends! Happy 2019 to you. How’s the weather where you’re at? Here in Wisco, after a long weird warm spell, we have returned to our regularly scheduled January-in-the-midwest programming, with highs in the teens and twenties. I woke up this morning wanting something warm and comforting, and birthed this easy, delicious, Vegan Sweet Potato & Apple Baked Oatmeal out of my oven.

Baked oatmeal is a favorite comfort food of mine. I used to love the hot stepping bowls of Baked Oatmeal at Alterra (RIP) in Milwaukee. I’ll spare you my opinions on the current state of the now-Collectivo chain, and delve into the details behind this luscious, wholesome version of baked oatmeal you can easily make at home.

This Vegan Sweet Potato & Apple Baked Oatmeal starts with rolled oats (I used Bob’s Red Mill, but any will do). From there, mashed sweet potato (I used canned Organic pureed sweet potatoes, canned pumpkin would also work) adds an umami depth and richness, complimented with a healthy, hefty dose of cinnamon.

I sweeten the deal with a shredded apple and a couple tablespoons of maple syrup. Baking powder brings the fluffiness, salt provides some balance, and nuts add both crunch and lasting satiety.

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