das Rezept (-e) | Recipes

Schokoladenkekse | 3-2-1 Cookies!

cookie_christmas.jpg

I started baking these cookies in non-vegan form in 2009 while I was in New Zealand. The recipe has evolved over time. It used to be named 3-2-1 because I'd use 3 half-cups flour, 2 half-cups sugar, and 1 half-cup butter, but I've cut back on the sugar.

Current form

Ingredients

IngredientMetricImperial
Sugar (e.g. brown)125 mL0.5 cups
Fat (e.g. Becel vegan margarine)125 mL0.5 cups
Flour (e.g. whole wheat)375 mL1.5 cups
Egg replacer (e.g. pumpkin puree)~125 mL~0.5 cups
Chocolate chips (e.g. fair trade Camino semi-sweet)125 mL0.5 cups

Steps

  1. preheat oven to 180°C (350°F)
  2. cream the sugar and margarine together
  3. add flour and egg replacement (e.g. pumpkin puree)
    1. mix in part of the flour until it becomes difficult
    2. add some of the egg replacement until it becomes easy
    3. repeat until you've mixed in all the flour and egg replacement
  4. mix in chocolate chips (and things like vanilla extract if desired)
  5. mix, mix, mix and hopefully it will become a big shiny clump in your mixing bowl with a thousand chocolate eyes; don't leave a chip unattached!
  6. place on pan
    1. I typically grab chunks of dough and roll them into little balls
    2. may want to use a greased pan, parchment paper or, like me, a silicon baking mat (no wasted paper, no extra grease!)
  7. bake for 10-15 minutes, varies by oven
    1. 10 minutes for undercookies, 15 minutes for overcookies. ;)

In New Zealand, I could complete preparation in under 8 minutes from opening a pantry door to closing the oven. I'm aiming for 0 minutes for instacookies.

Variants

  • oats: Substitute in some oats, with ratios up to 1 cup flour:0.5 cups oats. More oats makes it weirder. :)
  • other egg substitutes
    • apple sauce: ~0.5 cups
    • flax meal (1 tablespoon, with 3 tablespoons water; see here)
      • if you use this, prepare the mixture before doing anything else, as it should have time to sit and mush up before using
    • banana: 1 (preferably ripe)
    • egg replacer (typically a mixture with corn starch)
  • flavouring
    • cocoa powder
    • cinnamon
    • mint extract: 1 teaspoon
    • vanilla extract: 1 teaspoon
    • candy cane: 1 or 2 small crushed ones (or one big one); I crush them with a tanrenbo
  • gluten-free flour: I straight substitute using Selection brand all-purpose gluten free flour from Metro (A&P). They come out a bit dusty (tasty, but you'd want soy milk to wash it down).

cookie_pie.jpg

For your pie shell, use cookie dough instead of pie dough to make your shell. You can also use the cookie dough in a muffin pan to make cookie tart shells. Then you can fill them with ice cream and have ice cream cups or ice cream pie.

Cake!

Current form

This recipe originally came from:

http://www.veganbaking.net/recipes/cakes/sponge-cakes/chocolate-cake-2

My changes are mostly in the type of ingredients (and the addition of candy cane)

cake.jpg

Ingredients

Cake

  • 1¼ cup whole wheat flour
  • 1 cup sugar
  • ⅓ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup warm water
  • 1 teaspoon vanilla extract
  • ⅓ cup vegetable oil
  • 1 teaspoon vinegar
  • (optional: crushed candy cane (1 or 2 small ones))

Glaze

  • ½ cup sugar
  • 4 tablespoons vegan margarine
  • 2 tablespoons soy milk
  • 2 tablespoons cocoa powder
  • 2 teaspoons vanilla extract

Steps

Cake

  1. preheat oven to 180°C
  2. mix dry stuff with a fork (flour, sugar, cocoa powder, baking soda, and salt)
  3. mix in wet stuff (water, vanilla, oil, and vinegar)
  4. bake for 30 minutes
  5. cool

Glaze

  1. let boil, then simmer for 2 minutes, the sugar, margarine, soy milk and cocoa powder in a sauce pan
  2. remove from heat and sit for 5 minutes, stirring
  3. mix in vanilla extract

Finally

  1. cover cake in glaze
  2. (optional: sprinkle on crushed candy cane)
  3. let sit for ~1 hour

Waffles


waffles.jpg

These come from:

http://artofdessert.blogspot.com/2012/12/best-vegan-waffles-ever.html

“Makes about 8 waffles” - I've halved that recipe to actually make 8 waffles

Ingredients

  • 1.5 cups flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar (optional)
  • 1/4 teaspoon salt
  • 1.5 cups soy milk
  • 1/6 cup orange juice (or water)
  • 1/6 cup vegetable oil
  • 1/2 teaspoon vanilla extract

Optional toppings:

  • icing sugar, syrup
  • fresh fruit
  • chocolate chips (baked inside!)

Steps

  1. Preheat waffle iron
  2. Lightly brush with oil (really, waffles come out so much more easily)
  3. Mix together dry ingredients
  4. Mix in wet ingredients
  5. Pour batter onto iron (consider pouring from a measuring cup, and trying to even it out)
  6. Iron till golden brown
  7. Garnish or whatever

Zucchini Bread

zucchinibread.jpg

Ingredients

Dry

  • 3 cups all-purpose flour
  • 1 t. salt
  • 1 t. baking soda
  • 3/4 t. baking powder
  • 2 t. ground cinnamon

“Wet”

  • 2 cups white sugar
  • 3/4 cups vegetable oil or
  • 1/4 cup soy milk
  • 2 t. vanilla extract

“Zucchini”

  • 3 1/2 cups grated zucchini

Steps

  1. preheat oven to 180°C/350°F, and grease loaf pans
  2. mix dry ingredients together
  3. mix “wet” ingredients together
  4. mix dry and wet together, folding in zucchini
  5. fill pan(s)
  6. bake for 45-75 minutes

K-Bel Scones

Ingredients

Dry

  • 1.5 cups flour
  • 2 tbsp sugar (brown)
  • 3 tsp baking powder
  • 0.25 cups margarine

Wet

  • 0.75 cups soy milk

Steps

  1. Preheat oven to 400°F
  2. Mix dry ingredients
  3. Mix in wet ingredients “just until mixed”
  4. Bake for 12 minutes

Vegan FrankenSushi

Credit goes to my friend Frank for providing the following instructions.

Spicy Sauce


1. 30ml (2 tablespoons) sesame oil
2. 30ml (2 tablespoons) Sriracha (Vietnamese hot chili sauce)
3. 10ml (2 teaspoons) soy sauce

Rice

1. Use sushi rice (i.e. medium or short grain Japanese-style rice).
2. If the consistency is going to be off, better a little too firm than too soft.
3. Add the vinegar dressing when the rice is piping hot, so the added moisture evaporates off.
4. If possible, mix with dressing in a spacious bowl so you don't get mashed rice.
5. Fan (the most fun part) and let to cool somewhat before using.
6. If left to sit for some time, do something to prevent it from drying out (e.g. lid or slightly moist cloth).

You can buy “sushi” rice vinegar that has sugar, salt, and sometimes other stuff added (not always vegan) and can be used as-is for dressing. I make my own as follows. It takes some time and stirring and perhaps a few seconds in the microwave to make the sugar and salt dissolve. You can change the proportions to suit yourself. This quantity is suitable for roughly 720 mL rice (measured uncooked).

Rice dressing:
1. 6 tablespoons rice vinegar
2. 2 tablespoons sugar
3. 2 teaspoons salt

Ingredients

1. Fresh lettuce (washed but no longer dripping)
2. Avocado (ripe)
3. Julienned carrots (tossed with a pinch of salt, a sprinkle of sugar, and a small splash of rice vinegar)
4. Eggs (hardboiled but not over-boiled, and quartered)
5. Asparagus (tops are best; boiled for 1 minute in water with a bit of salt, and allowed to dry)
6. Sweet potato (cut like fries, boiled 2 minutes, tossed with a bit of soy sauce and olive oil, and baked to taste)

I've never tried that last; I like sweet potato but the usual deep-fried preparation is hard to do at home. I thought this might be an acceptable substitute. As for other ingredients, you could also try other greens (e.g. arugula) or sprouts. I imagine mushrooms would also be good, but I don't know the best way to prepare them (the method I've sometimes used takes hours). I think sautéed would make them too oily.

As for the process of rolling, I recommend using (very) clean hands to spread the rice, rinsing in a solution of diluted rice vinegar to keep them from getting sticky. As I always say, it should be spread “like freshly-fallen snow”, 0.5 to 1 cm thick. Be sure to leave an empty strip at the end of nori that will close the roll, so it will close nicely.

For cutting, I recommend a knife with a blade that isn't too broad, which will get through the rice more easily. I like to wipe it off with a clean, damp cloth between every 1 to 2 slices as well, to prevent it from getting sticky and smushing the rolls.