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Mike Cross and Huntsville Vegans present: Cruelty-free Holiday Sweets: Vegan Baking Flax: For each egg to replace, add 1 Tbs of golden or regular ground flax meal to 3 Tbs warm water. Stir, and allow it to sit for at least five minutes. Itll form a soft gel-like mass. Silken tofu: Dont make the mistake of trying to use regular tofu in your baking! There are some recipes that call for regular tofu for baking (like tofu ricotta in lasagna) but usually youre going to want to use silken tofu. It comes in small sealed cardboard tetra boxes. If you find some at a good price and want to stock up, I suggest getting the extra firm variety, unless you want to use it mainly for smoothies, in which case go for Firm or softer. cup of silken tofu should work great. Starches: A mixture of arrowroot powder and tapioca starch can act as a really good binder, 1 tsp arrowroot + 1 Tbs Tapioca starch + water or mashed fruit, like ripe bananas or applesauce. Try experimenting with different combinations of thesea particular method may be best suited to a particular baked item. Youd think from cooks like Paula Deen that butter is an essential nutrient, but there are good reasons to avoid it. Butter is 63 percent saturated fat and 1 tablespoon has 30 milligrams of cholesterol. Cholesterol is ONLY found in animal products, so switching to plant-derived fats and oils will have an immediate and significant positive health impact. Its very easy to replace in bakingoils like canola or light olive oil or coconut oil cover just about every application. For a few items there are plant-based shortenings specifically made for baking. One popular brand is Earth Balance. Use the same volume of a plant-based oil or shortening as you would butter.
Recipes
Vegan Flaky Pie Crust
Making your own pie crust is time consuming, but a homemade crust tastes about 23 times better than a store-bought one. You can make multiple batches and freeze the rest for later use. Home made pie crust has that irresistible flakiness and gives you the satisfaction of knowing that you made the whole pie. This vegan Flaky Pie Crust recipe can be used for any pastry such as pop tarts, turnovers, English pasties or anything else you'd like to envelop in tender, flaky goodness. In a pie crust the goal is tenderness and flakiness. This is achieved by a high level of fat and a low level of water. The Vegan Butter in this recipe breaks into small pieces, coating the flour and inhibiting gluten from forming. The shortening is cut into larger pieces so it doesn't break down as much when it's cut into the flour. This is so the shortening forms thin layers as the dough is rolled. These thin layers catch evaporating water as the crust bakes which causes the crust to form thin, flaky layers similar to what's found in puff pastry. This pie crust is adapted from Cook's Illustrated's famous vodka pie crust which takes crusts to the next level. The result is a dough that's easier to work with and more tender and flaky than traditional pie crusts. The vodka allows the dough to feel more moist so it's easier to roll, cut and form. The gluten in the flour doesn't bind in the presence of ethanol so the crust ends up
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Mike Cross and Huntsville Vegans present: Cruelty-free Holiday Sweets: Vegan Baking being more tender. The alcohol cooks off so don't worry- your pie crust won't taste like alcohol but it will seem extra moist while you're working with it. This is by design. Don't worry about the quality of the vodka you use. 80 proof vodka is 60% water and 40% alcohol. Just remember: don't drink and roll. If you really aren't able to use vodka then change the water content of this recipe to 6 to 8 Tablespoons total. Ingredients: 2 cups all-purpose flour 2 Tablespoons sugar 1 teaspoon salt cup (1 sticks) cold Regular Vegan Butter or non-hydrogenated stick margarine, cut into inch cubes cup (1 stick) cold vegetable shortening, cut into 4 pieces cup cold water 3 Tablespoons cold vodka Directions: 1) In a large mixing bowl whisk together the flour, sugar and salt. Using a fork or pastry blender, cut the Vegan Butter and shortening into the flour until mixture resembles coarse sand. Take extra caution that you don't over mix. 2) Drizzle half of the chilled water and vodka over the mixture then gently toss using your fingers. Drizzle the other half in and toss again. Now use the open palm of your hand to press down the dough to compress it. Break up the dough with your fingers and compress it again. Cut the dough in half inside the bowl with a spatula. 3) Wrap each piece of dough in plastic wrap, compress it to a 4 inch disc and chill in the refrigerator for at least one hour. This dough can be kept in the freezer for up to 6 months for later use. If you're working in extremely hot weather conditions, don't be afraid to put things in the freezer for a few minutes while you're working. The goal is to have a cool crust go into a hot oven so the crust 'pops' from the pockets of fat and water. This is what makes a flaky crust. 4) Cut two pieces of parchment paper to 12 inch by 12 inch size. Rolls of parchment paper for home use are 12 inches long so you can use the box as a ruler. Unwrap one of the dough disks, place the dough on a sheet of parchment paper and cover it with the other sheet of parchment paper. Roll the dough out from the center until it goes out to the edges of the parchment paper. Remove the top layer of parchment paper and carefully flip the dough over into a pie plate. Now remove the other piece of parchment paper and form the dough to the pie plate. Gently lift the pie crust with one hand and push it into the plate with the other hand. Don't worry if you have to patch the pie crust; this is normal. It's easily patched and repaired by lightly wetting each part to be joined with water then grafting on an extra piece of dough. Once it comes out of the oven, your repairs won't be too noticeable. When I work with pastry crusts I usually have a pastry brush and a glass of water on hand so I can easily wet the dough with the brush and patch it
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Mike Cross and Huntsville Vegans present: Cruelty-free Holiday Sweets: Vegan Baking with pieces of leftover dough when necessary. Using scissors, cut off the dough so that inch of it extends beyond the pie plate. 5) Now go around the perimeter and tuck and fold the outer edge under the crust so that it's uniform with the edge of the pie plate. Flute the dough with your fingers or press the edges down with the end of a fork to shape. Pre-baking your crust Some pie recipes that don't require the pie to be baked for very long will require it to be prebaked, also known as blind-baked. To do this, first preheat your oven to 425F( 218C). Go around the perimeter of your pie crust and tuck and fold the outer edge under the crust so that it's uniform with the edge of the pie plate. Flute the dough with your fingers or press the edges down with the end of a fork to shape. Place your pie crust in the refrigerator until it's firm, about 15 minutes. Poke the bottom of the crust with a fork about 8 to 10 times to create holes for steam to escape. Now line the pie crust with tin foil then place legumes or the pie weight of your choice inside of the crust. The tin foil keeps the walls of the pie crust from sliding down while under heat. Place the pie on a cookie sheet that is on the oven's lowest rack. The cookie sheet will draw extra heat to the pie crust's bottom, allowing it to bake at the same rate as the upper parts of the crust. Bake it for 15 minutes, then remove the foil and pie weights. Rotate the pie 180 degrees and bake it for another 5 to 10 minutes until the crust is golden. You can also use this recipe to make two 9-inch pie shells.
Mike Cross and Huntsville Vegans present: Cruelty-free Holiday Sweets: Vegan Baking Directions: Preheat oven to 350 F. Grease a 9 shallow glass pie dish, set aside. In a blender or food processor, blend tofu, non-dairy milk, cornstarch and vanilla until smooth, stopping to scrape sides periodically. Add remaining ingredients and blend for about a minute more, until the mixture is uniform and well combined. Pour the mixture into the pie dish and bake for 1 hour. Allow the pie to cool on the counter, away from the hot oven, until room temperature. Cover with plastic wrap and refrigerate overnight or for at least 4 hours.
Mike Cross and Huntsville Vegans present: Cruelty-free Holiday Sweets: Vegan Baking
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Mike Cross and Huntsville Vegans present: Cruelty-free Holiday Sweets: Vegan Baking Special addendum:
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