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BATTER UP!

Honey is not on the Vegan Society’s list of approved vegan ingredients. That said, many vegans still choose to consume honey. Whether you’re for honey or against it is a personal choice, but know that I do not include it in the recipes in this book. If you like honey, you can substitute it in most recipes that call for liquid sweeteners such as agave syrup, maple syrup, brown rice syrup, or molasses. Keep in mind, this may alter the taste.

Flaxseeds come in brown or golden, or you can purchase already ground flaxseed meal. The whole seeds can be used raw or toasted for a nutty flavor. Ground and mixed with water, this high-fiber seed makes an amazing egg substitute. Whatever version you buy, keep it refrigerated or frozen because it goes rancid quickly.

Egg substitutes such as Ener-G Egg Replacer and Bob’s Red Mill, among others, are essential for vegan baking. (See Chapter 2 for more.)

When vegan recipes call for milk, you can use soy, rice, or almond milk. Buy the plain, unflavored variety for baking.

Soy lecithin, derived from soy beans, is used as an emulsifier and reduces the need for more fat. It also aids in increasing bread volume and stabilizes fermentation. Use either liquid or granular lecithin in bread recipes. A little goes a long way—one bottle of liquid lecithin makes many loaves of bread and lasts a long time. Find it in natural food stores.

Canola oil, vegetable oil, safflower, or extra-virgin olive oil are interchangeable. Depending on what recipes you use them in, they may, however, alter the taste.

Vegan marshmallow fluff, a fluffy, sweet, and smooth product made with brown rice syrup, soy protein, natural gums, and flavors, can be used in most recipes that call for marshmallow fluff. It’s gluten free and kosher and is often stocked in natural food stores.

Poppy seeds are also handy to have on hand, but be aware that they can go rancid fast. Keep them stored in the freezer in an airtight container.

Hopefully this list eliminates some of the confusion you might face as you stock your vegan pantry. I include a complete list of vegan animal-product substitutions in Chapter 2, so check there for more ingredients you might want to try.

Tools and Equipment You’ll Need

You can easily bake healthful breads, desserts, and more when you have the right supplies and ingredients on hand. You may even have some or all of these small appliances, pans, and gadgets already:

❑ Heavy-duty high-speed stand mixer and/or a powerful hand mixer with dough hooks, whips, and beater attachments

❑ Small electric grinder for grinding flaxseed

❑ Food processor for chopping nuts, mixing dough, grating veggies, blending tofu, and more

❑ High-speed blender

❑ Nonstick or silicone muffin pans, round and square cake pans in different sizes, Pyrex or metal 9×13-inch pans, 8×8-inch pans, regular- and mini-size bread loaf pans, baking and cookie sheets, springform pans, pie pans, etc.

❑ Assorted stainless, glass, and other mixing bowls in various sizes

❑ Cookie scoops, large and small

❑ Rubber or plastic spatulas in various sizes and stiffness

❑ Oven thermometer

❑ Kitchen scale

❑ Vegetable peeler

❑ Assorted knives

❑ Cutting board

❑ Rolling pins

❑ Microplane grater/zester or rasp

❑ Cherry pitter

❑ Pastry brushes

❑ Pastry blender

VEGAN VOCAB

A pastry blender is a gadget you’ll use over and over again. Usually made of stainless steel, it has a handle attached to five or six thin, sharp blades that mix the topping ingredients together. A pastry blender duplicates using two knives, and it’s quicker and less messy.

❑ Measuring cups and spoons

❑ Wooden and stainless spoons for mixing

❑ Mortar and pestle for pulverizing herbs and spices

❑ Large balloon whisk and assorted others

❑ Parchment paper

❑ Cupcake liners

❑ Pot holders or oven mitts

❑ Wire cooling racks

❑ Zipper-lock bags for storing baked goods

Some of these tools and larger pieces of equipment will simplify your vegan baking, but not all are necessary, and some are merely