- Shopping Bag ( 0 items )
Posted September 10, 2010
I Also Recommend:
Animal- (and that means cholesterol-, too!) Free Goodies
THE 100 BEST VEGAN BAKING RECIPES: AMAZING COOKIES, CAKES, MUFFINS, PIES, BROWNIES AND BREADS by Kris Holechek is not a compendium of healthful snacks for the diet-conscious. Instead it is a collection of animal-free (with the added bonus of being cholesterol-free) snacks and desserts.
All the recipes in THE 100 BEST VEGAN BAKING RECIPES are rated for ease of preparation from one to five whisks, with one being the simplest. Holecheck provides suggested replacements for milk, yoghurt, and eggs (as well as a few other ingredients) and in what types of recipes the replacements work best. There are plenty of tips, hints, explanations, and definitions that will help novice cooks, novice vegan cooks, and experienced cooks who aren't ashamed to admit they don't know it all. Beginning with cookies, THE 100 BEST VEGAN BAKING RECIPES offers the standards - chocolate chip pecan, lemon drop, shortbread, snickerdoodles, and peanut butter - as well as a few that are unfamiliar but sound intriguing - spice-spiked chocolate chunk, pumpkin chocolate chip, chocolate cherry-filled, and hippy dippy crackers (hearty crackers to accompany soups, stews, hummus, or dips). Muffins, those grand goodies that pretend they're not cake so you can eat them for breakfast, come in 11 varieties, including the holiday-themed eggnog muffins with boozy raisins. Some cooks may not be able to refrain from throwing chopped nuts into the recipe for "Randy's Upside-Down Sticky Muffins," a quick alternative to sticky buns, while others might want to experiment with the topping and favorite coffee cake recipes. A personal favorite is "Peary Berry Muffins" - you can never have too many pear recipes. Fruit pies are not a vegan challenge; most fruit pies are made without animal products when margarine is substituted for the butter in crusts. On the other hand, tarts, tortes, cheesecake (cheese pie, here), and creamy pies call for major substitutions. If you'd rather leave the experimenting to someone else, THE 100 BEST VEGAN BAKING RECIPES gives you a selection of proven recipes that range from the familiar cran-apple pie to the fun (and sticky) "Chocolate Walnut Toffee Tart." Nine pastry recipes designed to showcase wonderful puff pastry are presented, including a recipe for puff pastry that isn't daunting. Those of us who only have pastry "on the road" or from bakeries will discover that it's not difficult at all. Cakes and breads are also presented with that same "you can do it" approach that encourages cooks to try new things. There is a collection of kid-friendly recipes, including pizza dough, and the book closes with a number of frostings, icings, toppings, and cream sauce. If THE 100 BEST VEGAN BAKING RECIPES has a flaw, it would be the lack of photos. There is something about pictures of completed baking projects that just pushes you into the kitchen and accepts no excuses. On the other hand, most people who have some familiarity with food know how these are supposed to look when done. If you've never seen a chocolate chip cookie, you have no business in the kitchen. Excerpted from blogcritics.org: http://blogcritics.org/books/article/book-review-the-100-best-vegan2/
1 out of 1 people found this review helpful.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted December 6, 2011
Tasty results from all the test recipes
The choice to follow vegan eating patterns may come from health choices, convictions, or other needs. Regardless, most people don¿t want to give up taste and the pleasure of eating good food while meeting this goal. Fortunately, Kris Holechek provides a variety of baked good recipes that prove you don¿t have to give up great taste or texture simply because you want to eliminate animal products from your kitchen.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Early in the book a handy table is provided with a variety of options for replacing eggs in recipes. Thanks to this chart you¿re not locked into a specific replacement for most of the recipes. Another choice that is setup and maintained in the recipes relates to dairy replacement. The author states that all dairy references are for non-animal products. As with the egg substitutions, in most recipes you can use the alternative of your choice. This great outlook means you don¿t need to run to the store for a different type of milk, yogurt or cheese beyond what you typically use. Definitely a vegan cook-friendly approach!
You¿ll also learn how to make vegan puff pastry. Once you see this recipe, I¿m sure you¿ll want to grab the book and get started. This one got rave reviews from family, friends, and those at work. I¿m sure you¿ll also enjoy it.
Sweet Cream Apple Strudel (pg 118)
1 recipe puff pastry, thawed to fridge temperature
½ an 8-ounce container of soy cream cheese
¼ plus 1/3 cup sugar, divided
½ teaspoon vanilla
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
3 tart apples, peeled and sliced into ½ inch slices
Sugar to sprinkle
Preheat the oven to 375 degrees. Line a baking sheet with apartment paper. Roll out the puff pastry to fit the pan, and then return it to the fridge.
In a small bowl, combine cream cheese, ¼ cup sugar and vanilla. Bring puff pastry out of the fridge¿spread the cream cheese mixture down the middle of the puff pastry [at longest line] leaving 1 ½ inches remaining on either edge. Return to the fridge.
Combine remaining 1/3 cup sugar, cornstarch and cinnamon in a bowl. Add the apples and toss to coat. Remove puff pastry from the fridge. Place apple mixture on top of the cream cheese mixture, scraping any remaining sugar mixture onto the apples. Fold the short 1 ½ inch edges in and fold one long side over the other to cover the apples. Your pastry should now look like a log. You many need to use a little water to seal the edges of the pastry.
With a sharp knife, score several lines through the top of the strudel log all the way down to the apples. Brush the top of the log with water and sprinkle with a little sugar. Bake for 25-30 minutes or until gold and puffy. Let cool for at least 30 minutes before serving. Store leftover strudel covered in the fridge.
Yield: 8 servings
Prep time: 20 minutes
Although the recipe includes instructions for leftovers, I doubt you¿ll have to worry about that for long. At least the strudel I made disappeared quickly. If you want to have great results and stay true to your vegan choice, then I highly recommend this book for interesting and successful baking.