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concentrate, not diluted

½ tsp. pure vanilla extract

1 cup grated vegan rice or soy

cheddar cheese

¾ cup finely diced dried apricots

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper, or spray with vegetable shortening spray.

2. Into a large bowl, sift unbleached all-purpose flour, whole-wheat pastry flour, aluminum-free baking powder, baking soda, and salt, or blend with a wire whisk. Add unbleached cane sugar, and blend well. Add vegan margarine, and using a pastry blender, cut in until mixture resembles very small peas.

3. In a medium bowl, whisk together egg substitute, Vegan Buttermilk, apple juice concentrate, and vanilla extract. Add to dry ingredients, and mix only until dry ingredients are incorporated. Don’t overmix dough. Gently fold in vegan cheddar cheese and dried apricots.

4. Turn out dough onto a well-floured surface. (You might need more flour if dough is especially sticky.) Using a rolling pin, roll dough to approximately ¾ inch thick. With a 3-inch biscuit cutter, cut out as many scones as possible, and place on prepared baking sheet, leaving enough room for pastry to spread. Gather up any extra dough, roll it or pat it, and cut out remaining scones.

5. Bake for 20 to 25 minutes or until puffy and light brown. Cool for 5 minutes, and transfer scones to a wire rack to cool completely.

BAKER’S BONUS

Hard vegan cheese needs to be grated before adding to this recipe. A simple way to do this is to use a regular cheese grater, or a Microplane grater with larger holes. Vegan cheese can also be grated in a small food processor with the grater attachment.

Part 3

Breads, Rolls, and Flatbreads

In today’s busy world, for most of us, our daily bread consists of basic and everyday sandwich breads, rolls, flatbreads, and crackers. Kind of boring, isn’t it? It doesn’t have to be!

Making and baking bread has often intimidated some of the most accomplished bakers, but it doesn’t have to be the scary, all-day adventure it once was. Before the day of heavy-duty stand mixers and bread machines, a home baker would have to endure standing at the counter to knead the dough for at least 15 minutes until they felt as if their arms would fall off. Things have come a long way since then! You can make great-tasting bread in half the time, and without all the back-breaking, labor-intensive work. Thank goodness for technology and instant yeast!

Bread-making is an intensely personal endeavor. Getting your hands in the flour and kneading the dough can be very therapeutic. It can also be an artistic and creative expression to share with others—make two loaves, give one away.

And this part’s quick breads sweetened with fruit and natural flavors are so good, you’ll find yourself grabbing a slice and happily smacking your lips, knowing they’re totally vegan.

Whatever your reason for making bread, I hope the recipes in Part 3 will become part of your daily bread collection!

Chapter 6

Quick Breads

In This Chapter

• Tantalizing quick breads

• Mini loaf and muffin adaptations

• Sweet (and not-so-sweet) quick breads for any occasion

• Succulent cornbread

Quick breads are called “quick” because—you guessed it!—they don’t take a long time to make. Quick breads are some of the first baked goods many of us learned to make as grade-school children or by baking with Grandma. These kid-friendly recipes are great for youngsters “playing baker” in the kitchen. With adult supervision, an apron, and a spatula, children can easily learn how to make delicious quick breads.

Usually leavened with baking powder and/or baking soda, these delicious breads take less time and effort than yeast-type breads. Traditional nonvegan quick breads also rely on eggs for binding and texture. However, the vegan quick bread recipes in this chapter get an extra kick from cornstarch, applesauce, and the chemical reaction of vinegar and baking soda.

Banana Nut Bread is probably the most popular quick bread, with the spicy Zucchini Bread coming in a close second. Don’t