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Post by catlady on Aug 10, 2011 22:04:46 GMT -5
Whelp, I use plain coconut milk yogurt a lot when replacing eggs (1/2 a cup per egg you're replacing), but that's only if you're looking to make gooey cookies. For normal consistency cookies (snickerdoodles, chocolate chip, etc) you would probably want to use a mixture of corn starch and syrup (which also cuts down on your need to use a ton of sugar!) or a mixture of canola oil and ground flax seeds is a good route. I would check out the post punk kitchen blog for some easy vegan cookies. She has a recipe on there for chewy chocolate chocolate chip cookies that are mouth-watering! Love them.
/cooking nerd.
(but I know lauren does a lot of baking, so maybe she has a different suggestion for you)
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Post by lauren on Aug 11, 2011 10:57:09 GMT -5
aight, here's my two cents:
For things like scones or sugar cookies (as in white, "flour-power" things, if that makes sense) I opt for Ener-G egg replacer. It's a white powder made mostly from potato starch, but it acts as both a leavening agent and emulsifier. I did a chemistry project on it sophomore year when I taught the class how to make vegan cinnamon rolls. You can buy it from Whole Foods. It comes in a box and will last ya forever. 1.5 tsp per 2 T water (I think that's it -- the box says). I found out about it from The Joy of Vegan Baking (worth a look, even though I've had to fix some recipes. I've learned a lot about the finite aspects of baking from it). Oh! Also: if your whisking abilities are not quite up to snuff, you may want to use a food processor to combine the ingredients. Ener-G is great, but it can get some clumps if you're not careful.
Flaxseed is wonderful, as well. The trick is to let it expand to get a creamier consistency. Like, usually the egg replacer is the first thing I deal with when making something. Whisk the ingredients together and let stand for 10 mins before re-whisking and adding. Make sense? And you can use either water or canola oil. Flaxseed is better for things like "darker" cookies -- chocolate chip, ginger snaps, etc. I think I've used it for snickerdoodles.
A note about water! Sorry this post is all over the place. Anyway, although the difference is only slight, if you're adding water to a recipe, make sure it's purified. (or, you can let tap sit out overnight). The deal is that you don't want the chlorine because it kills yeast and makes leavening not turn out so well.
Uhm, there's also silken tofu. That's more for pies and spongy cakes. You just whip about .25 cups in a food processor until smooth, and you've got one egg. Make sure there's no little chunks or scrapings! I've used it for pumpkin pie and an absolutely delicious blueberry orange bundt cake.
That's about it, although I could probably think of more. but good enough for now!
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alyssa
Not A N00B
Faithless, I'll adore you.
Posts: 96
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Post by alyssa on Aug 13, 2011 18:13:54 GMT -5
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Post by invisiblellama on Aug 13, 2011 21:14:16 GMT -5
The posts in this thread are making me wickedly hungry.
For whatever reason - my mom bought an ice cream maker today. I'm so excited to try it, because my bestie gave me a Ben and Jerry's ice cream recipe book for my birthday like, two years ago. I've never been able to try and make the ice cream. Until now! Woo hoo!
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Post by Ka on Aug 14, 2011 3:14:33 GMT -5
i'm going to go make some nutella toast. as long as the toaster in the lounge doesn't catch fire again. then i'll have to eat nutella with a spoon.
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Post by Bottle on Aug 14, 2011 23:34:09 GMT -5
Dinner: Tofu scramble and potatoes
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Post by Bottle on Aug 17, 2011 23:38:26 GMT -5
Per request of some people. A recipe: Vegan Mexican Hot Chocolate Snickerdoodles: It is adapted and modified from a recipe found on Post Punk Kitchen. They are sweet and chocolately with a little spicy kick too them. For the topping: -1/3 cup sugar (if you're making it for vegans to eat, DEFINITELY use raw sugar, not regular old white sugar. If you don't care about it being vegan/needing to be vegan, you can use white sugar) -1 tsp ground cinnamon For the cookies: -1/2 cup Earth Balance (let it sit out for a little bit and get softer/room temp before you use it) -1 cup sugar -1/4 cup maple syrup -3 Tbsp almond milk (or soy milk or rice milk or coconut milk, etc I just prefer almond milk) -2 tsp vanilla extract -1 & 2/3 cups flour - 1/2 cup unsweetened cocoa powder - 1 tsp baking soda - 1/4 tsp cream of tartar (not necessary and can be skipped, but I think it helps it bake better). - 1/4 tsp salt -1/2 tsp ground cinnamon - 1/2 tsp cayenne pepper STEPZ: - Preheat oven to 350 F. - Line baking sheet with parchment paper. If you have two baking sheets, that is probably even better. You'll have to bake multiple rounds of cookies, unless you make them larger than what I tell you to. I just like small, bite sized cookies. They are cute. - Mix the ingredients for the topping (the sugar and cinnamon) in a small container and set aside for later. - In a bowl, I'd say medium to large size, mix the Earth Balance, sugar, syrup, "milk", and vanilla extract until it's smooth (as in no lumps of Earth Balance). I don't like electric things so I use a paddle of an electric mixer and do it by hand. It takes a little longer but whatevs. - Add the cocoa, salt, cinnamon, baking soda, cream of tartar and cayenne and mix. - Gradually add the flour and mix until you get pliable, cookie dough. You'll be able to tell. If it still isn't solid enough add tiny amounts of flour, cocoa powder, and then a pinch of baking soda and mix until you do. My most recent batch needed more flour as it was still at the consistency of cake batter, not cookie batter. It should be firm enough to roll into little balls if that helps. - When mixed, I take a teaspoon to measure out my cookies. I scoop a teaspoon of dough and roll it into a ball in my hands and then roll it in the cinnamon/sugar mixture from earlier - Place them on the lined baking sheet about an inch apart from one another. - I smoosh the cookies a bit so they look like little discs that are about an inch and diameter. - Bake for 10-12 minutes. Depending on the type of your oven, I'd check them at about 7 minutes if you have an oven that bakes things faster. - Place cookies on a cooling rack and allow for them to cool before you insert into your mouth. - Keep baking sheets of cookies until you're out of dough. - Om nom nom.
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Post by catlady on Aug 18, 2011 19:06:17 GMT -5
^yummmmmm!
My roommate's dad's garden is going nuts with vegetable right now, so we've pretty much been eating veggies like we depend on them, which is just fine with me! Tonight I made a stir fry with green beans, squash, and homemade seitan. Then I poured it over some rice and added a little teriyaki sauce and nom mom nommed.
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Post by emmeth on Aug 18, 2011 21:10:50 GMT -5
Ooooh I made curry. Hadn't had curry in a long while so I was stoked. I had it over shirataki tofu noodles and just noooo. I bought the noodles because Dan in the 'Stan asked me to try them out and tell him what I thought, but honestly just do tofu anything. The texture grosses me out too much. No tofu for Emmeth. I'll just stick to brown rice.
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Post by michaelson on Aug 25, 2011 12:11:19 GMT -5
Gonna try making those vegan snickerdoodles today. Not much of a baker, but we'll see how they come out.
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Post by catlady on Aug 25, 2011 13:02:11 GMT -5
I've been on quite the baking spree as of late. My most recent makings have been a blackberry pie, banana bread, and garlic focaccia. Baking 4 lyfe.
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Post by emmeth on Aug 25, 2011 23:04:42 GMT -5
Oh my God, why didn't I see this till now?!
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Post by catlady on Aug 31, 2011 14:30:58 GMT -5
By now you all know just how much I love cooking everything under the sun. Well, these five days of not being able to eat anything that a person with dentures couldn't eat is KILLING me. I usually try to make a new recipe every couple of days and by the time I can eat normal again, I'm gonna have about ten new things to make. I did make a new soup the other day, though and boy, was it amazing. African peanut soup! It was very spicy (me likey spicy), very creamy, and had the most perfect amount of curry involved. I have a little left over plus I had to freeze some because it made a huge amount of soup and I couldn't possibly eat it all. Then today I made some baba ganoush and spread it on some naan (softest bread I could think of). So, two new recipes in five days isn't so bad, but it is less than what I'm used to! As soon as my mouth is well again I'm going to be making spaghetti squash mushroom carbonara and I've been craving pesto like nuts, so I'll have to make a batch of that too oh! And this weekend I'm gonna make chocolate chip banana bread! (poop, I really need a boyfriend to cook for because not enough people get to appreciate how much I love cooking. I do love lots of leftovers though) Oh, also! Within the last week I've acquired a HUGE amount of blackberries. I'll probably end up freezing most of them (blackberry chai smoothies, anyone?), but I've got big plans for them all! Okay, I'm done boring you all with my food obsession.
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Post by emmeth on Aug 31, 2011 21:12:04 GMT -5
^ I can be your temporary long-distance boyfriend if that means chocolate chip banana bread. Also...naan. Holy crap, I love that stuff...one day, I'm gonna try to make it myself and see how well I do. Also, I'd love to cook more if: I had the money to buy shit and if I had people to try it out. I had a taste-tester, but he went and got a girlfriend and has decided to exclude me from his life entirely. Boh. The family would be cool if everyone's stomach had the same schedule. Sigh. I need more people to come eat foods I make.
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Post by catlady on Sept 17, 2011 23:37:33 GMT -5
I had the most wonderful dinner tonight. It was at my mom's house, so we had dinner around a bonfire and played horseshoes afterwards. I had fresh garden tomato slices, vegan shepherd's pie, beer, gin, and cupcakes for dessert.
So good. I think I gained five pounds.
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