Whole Foods is a proud sponsor of Secrets of Vegan
Baking and generously provided free
space and ingredients for our classes in 2010 with Bay Area Vegetarians.
Maker
Faire
Join Christine at the 2011 Maker Faire in San Mateo,
California where she will unveil her Easy Bake Vegan Hostess Cupcakes. Read more...
SECRETS OF VEGAN BAKING:
CHRISTINE'S BAKING TIPS
Tip #2: Expeller Pressed Canola Oil is a key ingredient in my vegan cakes and sweet breads. It makes my cakes moist and flavorful. Expeller pressed canola oil has a mild flavor and is low in saturated fat. I love Spectrum brand canola oil. It can be purchased organic and seems to have a richer flavor and texture than other brands of canola oil.
Tip #3: Soymilk: I love to use plain soymilk in my cakes and cookies. My favorite brand is Soy Dream Soymilk. It is organic, enriched with vitamins and minerals, high in fiber, has a great taste, and a creamy texture. It can be purchased in the health food isle of any regular grocery store.
Tip #4: No White Sugar: White sugar is bleached with chemicals and most brands are processed using animal bones! I only use Wholesome Evaporated Cane Sugar in my desserts. I love Wholesome brand sweeteners. All products are organic and are also available in Brown Sugar and Powdered Sugar.
Tip #5: Bread Flour: I love to use bread flour in my baking. It gives my desserts a very soft texture plus the extra gluten helps with binding. Bread flour can be found at any regular grocery store but I prefer King Arthur Organic Bread Flour which can be found at Whole Foods Market.
Tip #6: Replacing Eggs in Cakes: For cakes, I like to use a 1/4 cup of fruit sauces like apple, berry, or apricot-apple plus 1 teaspoon of EnerG Egg Replacer Powder to replace 1 egg in a recipe.
Replacing Eggs in Cookies & Brownies: In my Oatmeal Raisin Cookies, Peanut Butter Cookies, and Brownies I use 3 Tablespoons of Tofutti Cream Cheese plus 1 teaspoon of EnerG Egg Replacer Powder to replace 1 egg.
Tip #7: Most vegan cake recipes call for vinegar, which is used as an acid that activates the leaving agents in the recipe. I never use vinegar and instead use juice or coffee. In regular cakes, juice gives the cake an added dimension. Try Apricot Nectar or Orange Mango Juice from Santa Cruz Organics.
Tip
#1:
Earth Balance
Margarine is a key ingredient in my vegan cookies. It has
the same amount of fat as butter but it's much healthier for
you. Earth Balance Margarine can be found at the health food
isle of any regular grocery store.
Tip #2: Expeller Pressed Canola Oil is a key ingredient in my vegan cakes and sweet breads. It makes my cakes moist and flavorful. Expeller pressed canola oil has a mild flavor and is low in saturated fat. I love Spectrum brand canola oil. It can be purchased organic and seems to have a richer flavor and texture than other brands of canola oil.
Tip #3: Soymilk: I love to use plain soymilk in my cakes and cookies. My favorite brand is Soy Dream Soymilk. It is organic, enriched with vitamins and minerals, high in fiber, has a great taste, and a creamy texture. It can be purchased in the health food isle of any regular grocery store.
Tip #4: No White Sugar: White sugar is bleached with chemicals and most brands are processed using animal bones! I only use Wholesome Evaporated Cane Sugar in my desserts. I love Wholesome brand sweeteners. All products are organic and are also available in Brown Sugar and Powdered Sugar.
Tip #5: Bread Flour: I love to use bread flour in my baking. It gives my desserts a very soft texture plus the extra gluten helps with binding. Bread flour can be found at any regular grocery store but I prefer King Arthur Organic Bread Flour which can be found at Whole Foods Market.
Tip #6: Replacing Eggs in Cakes: For cakes, I like to use a 1/4 cup of fruit sauces like apple, berry, or apricot-apple plus 1 teaspoon of EnerG Egg Replacer Powder to replace 1 egg in a recipe.
Replacing Eggs in Cookies & Brownies: In my Oatmeal Raisin Cookies, Peanut Butter Cookies, and Brownies I use 3 Tablespoons of Tofutti Cream Cheese plus 1 teaspoon of EnerG Egg Replacer Powder to replace 1 egg.
Tip #7: Most vegan cake recipes call for vinegar, which is used as an acid that activates the leaving agents in the recipe. I never use vinegar and instead use juice or coffee. In regular cakes, juice gives the cake an added dimension. Try Apricot Nectar or Orange Mango Juice from Santa Cruz Organics.