The Complete Idiot's Guide to Vegan Baking - Donna Diegel [1]
This book contains something for everyone. Muffins, cakes, cupcakes, pies, crisps, buckles, quick breads, yeast breads, and so much more, I’ve included over 150 recipes for you to try—all 100 percent vegan, all 100 percent delicious!
If you’re just starting out on your vegan journey, you might have to change your modus operandi a bit. One thing is constant in vegan eating: no animal products or by-products should cross your lips. This also goes for honey and any food products produced with animal products. Don’t worry though; it’s not difficult, just a different way of doing things.
Once you get the hang of using alternative ingredients and baking vegan, you’ll soon be a baking wiz, whipping up gourmet cupcakes and ultra-creamy cheesecakes. Your family and friends will be amazed they’re all vegan!
You can have your vegan cake, and eat—and most importantly, enjoy—it, too! Bon appétit!
How to Use This Book
Each of the six parts in this book digs deep into specific areas of delicious vegan desserts and baked goods, with plenty of tips, ideas, and recipes for new or experienced vegan bakers.
Part 1, Vegan Baking Made Delicious, answers the question, “Why vegan baking?” I explain how vegan baking is different from “regular” baking, and what you need to make the most delicious vegan baked goods. I also discuss a few special tips and techniques, gizmos, and gadgets that will help make your time in your vegan kitchen a little easier and enjoyable. You also learn how to veganize your favorite recipes with easy substitutes.
Part 2, Muffins, Coffee Cakes, and Pastries, starts off with muffins, muffins, and more muffins. With so many muffin choices and variations, you’ll be busy for weeks trying them all. Buckles and coffee cakes follow with not only the traditional offerings, but unique recipes as well. Try the Chocolate-Chip and Coffee Coffee Cake, or the Cherry Carob Coffee Cake for those of you who can’t have chocolate. And of course, they’re all vegan. Who doesn’t love breakfast pastries? I’ve included a selection of easy-to-make Danish, scones, and turnovers, too!
Part 3, Breads, Rolls, and Flatbreads, opens the bakery doors to the wonderful world of quick breads, yeast breads, rolls and sticky buns, flatbreads, and crackers. First up are quick breads, including everyone’s favorites—Banana Nut Bread and Gingerbread. Yeast breads are next, with a short primer to help you choose the best yeast to use and instructions on how to use it, with another quick chat on hand-kneading yeast bread versus kneading dough with a mixer. Next, we go on to the sweet bread portion of the book with ooey, gooey Maple Sticky Buns and Cinnamon Rolls. Finally, we get to flatbread and cracker recipes, focaccia, homemade pita pockets, and pizza dough.
Part 4, Cookies, Brownies, and Bars, features every kid’s dream—cookies! Whether you’re a vegan or not, one taste of these cookies, and you’ll be back for more. Classic Chocolate-Chip Cookies, Snickerdoodles, or Oatmeal Raisin Cookies—each one will bring out your inner child. With specialty cookies for holiday platters and vegan Crispy Rice Treats with peanut butter, no matter how old you are—8 or 80—getting caught with your hand in the cookie jar never felt so good! Fudgy brownies and fruit bars are next, with yummy vegan handheld treats just right for sharing. Mmmmm … pass the plate!
Part 5, Classic Pies and Desserts, begins by showing you how to make and roll a perfect Flaky Piecrust for a variety of awesome pies. I explain in detail how to make crusts, including fluting, lattice piecrusts, and double-crusted pies. Fruit and nut pie recipes follow, along with rustic free-form tarts, with directions for freezing baked and unbaked pies. The classic dessert section tempts you with luscious fruit