Tag Archives: vegetarian baking

Walnut Ginger Cookies

Walnut ginger cookies are great for tea time. The cookies are sweet and crunchy with a subtle zip of crystallized ginger. They’re so easy to make you can whip them up in 1/2 hour, make a pot of herbal tea ,and be ready for entertaining.

walnut ginger cookies

My favourite spice is ginger and I like how the subtle heat of the spice comes through in baked goods. This recipe used dried ginger and crystallized ginger to flavour the dough. If you have fresh ginger you can grate it and substitute 1 tbsp for the dried spice.

I used walnuts in this recipe but if you don’t like them you could use chopped almonds. I’ve tried chopped cashews but find them too sweet combined with both types of sugar. If you have a sweet tooth though, you could add them, add some dried coconut and reduce the brown sugar by 1/4 cup.

If you want to serve these on a Christmas platter and need to jazz up the cookie appearance I’d use coloured sprinkles mixed into the batter. Icing on this cookie is too sweet for my taste.

Enjoy!

Continue reading Walnut Ginger Cookies

Blueberry Mango Cobbler

The weather is turning chilly in Canada and it’s the time of year I like to make comfort food. Cobbler is a favourite dessert my mother made when I was a child. The cobblers she made were usually full of tart plums or fresh blueberry and on occasion we’d have sweet peach. Blueberry mango cobbler is a version of her best recipe. Local blueberries mingle with tropical mango for a unique and tasty combination. You can serve the cobbler on its own or add coconut ice cream if you like fruit mixed with a creamy filling.

Cobblers like crisps are quick and easy to prepare, taste delicious, and are adaptable. If you don’t like mango try adding peaches or shake up the flavours and use cherries, strawberries or blackberries. Use what you have in the freezer or what is in season.

Since the local blueberries are finished bearing for the year this recipe uses a mixture of wild and regular blueberries that I picked and froze. You can purchase frozen blueberries and mango from the grocery store if you don’t have any in the freezer. Frozen fruit is usually cheaper than fresh during the winter and the nutrients and taste are amazing.

If you use fresh fruit the recipe will be just as tasty but you will have to watch the baking time. It will take significantly less time to cook. Try looking at the recipe after 20 minutes to see if it is cooked. If not put the cobbler back in the oven for 5 or 10 minutes and watch it to make sure it doesn’t burn.

The topping and the fruit filling are tart in this recipe. If you like a sweeter filling

Continue reading Blueberry Mango Cobbler

Harvest Pumpkin Pie

Pumpkin pie has always been a staple in my home on the holidays. It’s rich creamy texture blended with fragrant pie spices is warm and comforting and brings back many happy memories of childhood. That’s why when I decided to try a vegan lifestyle I was a little hesitant to try a vegan pumpkin pie. I tried recipes made with tofu and I wasn’t happy with the taste. I tried other recipes made with coconut cream. They’re better but many recipes don’t have enough spices.

Harvest pumpkin pie is a vegan recipe using coconut cream with the tasty spices I remember. If you don’t like pie spice try cutting the spices in half and tasting before baking the pie. You can also use either pumpkin pie spice or cinnamon, nutmeg, cloves and ginger separately.

Continue reading Harvest Pumpkin Pie

Cherry Rounds

Cherry rounds are cherry hand pies. They’re quick and easy to make and great on a picnic or as a snack. For an extra special treat add coconut cream.

INGREDIENTS

4 cups cherries

1 tbsp lemon juice

1/4 cup of your favourite juice

2/3 cup sugar

1/4 cup cornstarch

1/4 cup water

1 1/2 cups flour

1 tsp salt

2 tbsp sugar

1/2 cup vegetable shortening

1/4 cup cold water

Continue reading Cherry Rounds

Rhubarb Strawberry Pie

Rhubarb Strawberry pie is tangy and delicious. It’s amazing served with coconut cream or by itself on a hot summer’s day. Try the recipe with different kinds of juice to find your preferred taste.

Enjoy!

INGREDIENTS

1 vegan or vegetarian pie shell (baked and cooled). Here is one recipe

2 cups orange juice

2 cups strawberries

2 cups of rhubarb

2/3 up sugar

2 tbsp cornstarch

2 tbsp water

Continue reading Rhubarb Strawberry Pie

Rhubarb Blueberry Crisp

Rhubarb Blueberry crisp is sweet and tangy. It’s the perfect spring dessert. Try serving with coconut cream.

Enjoy!

TOPPING
Rhubarb Crisp

1 cup flour

1/2 cup oats

2/3 cup brown sugar

1/2 cup melted coconut oil

BASE

2 cups chopped fresh rhubarb

rhubarb crisp

1 cup frozen blueberries

1/8 cup cornstarch

2/3 cup sugar

1/4 cup flour

Continue reading Rhubarb Blueberry Crisp

GINGER COOKIES

Ginger cookies are sweet and moist. The combination of molasses, banana and ginger melts in your mouth. Try serving the cookies with hot tea or a strong cup of coffee.

Enjoy!

INGREDIENTS
Ginger Cookies

1/2 cup sugar

1/2 cup melted coconut oil

1/3 cup molasses

1/4 cup mashed banana

2 flax eggs

3 tsp baking powder

1 1/4 cups flour

3 tsp ginger

Continue reading GINGER COOKIES

Rhubarb Bread Pudding

A sure sign of spring is fresh produce from the garden. Rhubarb is one of the first crops ready. I like to use the fruit in crisps and pies. I also use it in this Rhubarb Bread Pudding recipe. The rhubarb mixture is just tart enough so that the bread pudding is not overly sweet. If you love rhubarb use more rhubarb filling.

Enjoy!

RHUBARB FILLING
Rhubarb Bread Pudding

2 cups chopped fresh rhubarb

1/4 cup sugar

1 tbsp water

Combine ingredients in a pan over medium heat. Simmer until mixture is soft. Remove from heat and set aside.

Continue reading Rhubarb Bread Pudding

Vegan Replacements

One of the major hurdles to becoming vegan is replacing common food groups in baking. The vegan replacements below are for eggs, milk, cream and other common baking ingredients. I hope you find it helpful.

EGG SUBSTITUTE

1 tbsp ground flaxseed + 3 tbsp water

1/4 cup pureed tofu

1 tbsp chia seeds + 3 tbsp water

1/4 cup avocado

1/4 cup applesauce

1/4 cup pumpkin

1 mashed banana

3 tbsp aquafaba

1 tsp baking soda mixed with 1 tbsp white vinegar

MILK

Almond, soy, cashew or coconut Milk – Equal parts

BUTTERMILK

1 cup = 1 cup nut milk + 2 tbsp lemon juice

Vegetarian Symbol
HONEY

Agave Syrup, Maple Syrup or Rice syrup to taste

CREAM

Coconut cream

3/4 cup soy milk + 1/4 cup vegan margarine

YOGOURT
Vegetarian Symbol

soy, coconut, almond or cashew yogourt (equal parts)

BUTTER

vegan butter – equal parts

coconut oil – equal parts

olive oil – 1/4 cup + 2 tbsp per cup of butter

View this other article – Vegan egg and milk replacements

Apple Crumble Muffins

Apple crumble muffins are tart and sweet at the same time. They have the best ingredients of the old fashioned apple crumble assembled in a muffin that can be taken anywhere. Enjoy with milk, coffee or tea.

CRUMBLE INGREDIENTS

1/4 cup packed brown sugar

apple crumble muffins

1/8 cup flour

1/8 cup butter

3/4 tsp cinnamon

MUFFIN INGREDIENTS

1 1/2 cups flour

1 tbsp baking powder

1 tsp salt

1/2 cup sugar

1 large egg

2/3 cup almond milk

1/4 cup safflower oil

3/4 cup grated Granny Smith apples

Continue reading Apple Crumble Muffins