Veganomicon_ The Ultimate Vegan Cookbook - Isa Chandra Moskowitz [157]
Grease two baking sheets. Roll the dough fairly tightly, starting from the filled long edge to other bare edge (like rolling sushi or a jelly roll). If desired, seal the seam of the roll with a little soy milk and place roll seam side down on a cutting board. With a sharp, thin, ser- rated knife, slice the roll into 1½-inch pieces and place about 2 inches apart on the prepared baking sheets. Cover the slices loosely with plastic wrap and then a kitchen towel, and let rise another 30 to 40 minutes.
While the rolls are rising, preheat the oven to 350°F. If desired, brush the tops of the rolls with a little soy milk just before baking. Bake rolls for 25 to 30 minutes, until golden brown. Turn out onto a rack to cool.
Prepare the icing: In a medium-size bowl, cut the confectioners’ sugar into the margarine to form crumbs. Whisk in the soy milk, orange rind, and orange juice. Ice the cooled buns.
➣Line baking sheets with parchment paper to avoid any sticking issues.
COOKIES AND BARS
EVEN THE MOST jaded vegan can get behind (and into his or her mouth) a perfectly chewy, crunchy, sweet, nutty, chocolaty, or spicy cookie without the addition of dairy products.
We use flaxseeds and starches to create chewy or crispy textures, and sometimes both, so you can toss out that dusty old box of “egg replacing powder.” Instead, invest in the best-quality flours, oils, chocolate, and spices you can buy. Go organic if you can. Of key importance is to get your hands on high-budget, real vanilla extract. Without butter or eggs to get in the way, you’ll really taste every glorious note in these wholesome confections. On that note, why not replace some all-purpose flour with a little whole wheat pastry and boost the fiber content? We love the rich color; light, nutty flavor; and delicate texture that whole-grain flours add to cookies and other baked goods. But if you’d rather keep things traditional, we won’t hold it against you either.
And who can resist the charm of a plateful of bar cookies? This chapter also includes our famous fudgy wudgy blueberry brownies, which is surely the taste combination to usher us into the next decade. We’ve also finally created the perfect lemon bar that shines like a citrus-colored jewel. Meanwhile, apple lovers and peanut butter lovers can finally come to an agreement and end their thousand years’ war once and for all, with our apple bars topped with peanut butter caramel.
COOKIE TIPS
➣Cooling racks are great for perfectly textured cookies; this way they won’t brown too much on the bottom. But if, for whatever reason, you refuse to get cooling racks, you can turn the cookies upside down on a plate to cool completely.
➣Store completely cooled cookies in a tightly covered container and they should last for 3 to 5 days.
➣Silpat is a silicone baking surface that you can place over your cookie sheet, making greasing the sheet or baking parchment obsolete.
➣When we direct you to lightly grease the cookie sheet, you can spread a very thin layer of shortening on it or spray with a light coating of cooking spray.
PISTACHIO-ROSE WATER COOKIES
MAKES 32 COOKIES
TIME: 35 MINUTES
Pretty as a picture, these delectable disks are studded with jadelike pistachio nuts and are delicately scented with rose water. These cookies are a miracle of science, really; delicately flavored and somehow light and airy, chewy and crispy all at once. Lime juice and zest add a little citrus kick. A perfect end to your Persian feast, or even just some Middle Eastern takeout.
1¼ cups sugar
½ cup canola oil
3 tablespoons rice milk (soy is okay, too)
1 tablespoon rose water
2 teaspoons pure vanilla extract
1 tablespoon fresh lime juice
1 teaspoon finely grated lime zest
¼ cup cornstarch
1¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon