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Who needs chicken to make an awesome soup?

Not me! Try my No Chicken Soup recipe and you will see for yourself!

I’ve been making this soup for years and it is the cure for what ails ya!

Easy to make and enough for several meals.

Lately I have been trying to get myself into the habit of cooking with no oil.

It doesn’t change the outcome at all, meaning my food is still great and you don’t even need the oil.

It’s more of changing habits since we have been cooking with oil our whole lives, but once you see how unnecessary it is, well… it’s easy to get out of that habit.

Add whatever veggies you like best in any combination you like the most, or keep it simple with the standard carrots, celery & onions.

I serve mine with brown rice pasta spirals for an instant soul warming meal!

This recipe was part of my video for ‘What I Eat in a Day” on my vlog series on Youtube for How to Cook Vegan for Beginners

Vlog #18 What I Eat in a Day || Gretchen's Vegan Bakery - YouTube

No Chicken Soup
 
Prep time
20 mins
Cook time
1 hour
Total time
1 hour 20 mins
 
I like to cook my pasta in a separate pot and serve it with the soup rather than add it to the main pot of soup, this way it doesn't get mushy after a day or two
Serves: 8-10 servings
Ingredients
  • Vegetable Bouillon 2 Tablespoons
  • Water 2 Quarts
  • Celery 4 large ribs chopped
  • Carrots 3 large peeled & chopped
  • Onion 2 medium (approx 1½ cups chopped)
  • Zucchini Squash or Yellow Squash 2 small chopped
  • Mushrooms 1¼ cups sliced
  • Fresh Garlic 4 cloves
  • Fresh Grated Ginger 2 teaspoons
  • Fresh Parsley ½ cup chopped
  • Scallions ¾ cup
  • Kale 2 cups torn leaves
  • Tumeric 2 teaspoons
  • Dried Thyme ¼ cup
  • Bay Leaf 2
  • Salt & Pepper to taste
  • Fresh Squeezed lemon 1 small lemon
  • Pasta *optional
  • Vegan Parmesan Cheese *optional
Instructions
  1. Cook the celery, onions, garlic and carrots in a large stock pot with a small amount of water (4 tablespoons?) to get them steaming.
  2. Add the vegetable bouillon and stir well to coat
  3. Add the water and bring it up to a boil then reduce heat to a simmer and add the rest of the veggies and seasonings and let simmer for at least an hour then add the lemon juice and adjust to taste with salt & pepper
  4. Serve with brown rice pasta and a sprinkling of vegan parmesan cheese
Notes
Store soup in the refrigerator for up to 1 week reheat as needed
3.5.3226

 

 

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One of my favorite recipes to make (and eat) is a veggie stir fry.

#1 because I love it, but #2 because it is so easy and I make enough that I can eat it for several meals.

Sometimes I will try the bottled sauces if I find an interesting one in the supermarket but for the most part I like to make my own sauce concoction which I am sharing with you here today.

It is way cheaper to make your own of course, and it is really simple too, but of course you can grab a bottle of your favorite Asian stir fry/marinade if you prefer.

Also feel free to add whatever veggies you like best.

Here I am using the standard peppers, onions, broccoli, carrots and mushrooms; but sometimes if I have asparagus, zucchini or snow peas I’ll add those instead or in addition to.

Brown rice made with rice milk instead of water will change your life forever!

And I’ve been obsessed with air fried tofu lately!

As I mentioned in the video you can forgo the air fryer and simply cook the cornstarch coated tofu cubes in the pan with a little bit of oil if you want to do it that way instead.

This recipe was part of my recent video on Youtube for my vlog series How to Cook Vegan for Beginners

Vlog #18 What I Eat in a Day || Gretchen's Vegan Bakery - YouTube

General Tso's Crispy Tofu Vegetable Stir Fry
 
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Serves: 4 servings
Ingredients
  • For the Sauce:
  • Cornstarch 3 Tablespoons
  • Soy Sauce ¼ cup
  • Mirin 1 Tablespoon
  • Rice Vinegar 1 Tablespoon
  • Water 2 Tablespoons
  • Sugar or your preferred sweetener ¼ cup
  • Fresh grated Ginger 2 teaspoons
  • Garlic 2 teaspoons (I did not add this to the sauce, but to my veggies instead)
  • Red Pepper Flakes 1-2 teaspoons
  • For the Veggies:
  • Onion 1 medium chopped
  • Bell Peppers 1 medium seeded & chopped
  • Carrots 2 medium sliced
  • Broccoli 1 small head (approx 1½ cups sliced)
  • Mushrooms Baby Bella 1½ cups sliced
  • Garlic 3 gloves minced
  • Scallions ½ cup sliced or chopped
  • Water Chestnuts optional 1 small can
  • For the Tofu:
  • Firm or Extra Firm tofu pressed 2 hours 1 Block
  • Cornstarch as needed
  • Bread Crumbs 1¼ cup
  • Parsley 2 Tablespoons
  • Garlic Powder 2 teaspoons
  • Salt & Pepper to taste
  • Soy Milk 1 cup
  • Olive or Coconut Oil 2 Tablespoons
  • For the Brown Rice:
  • Brown Rice 1 cup
  • Rice Milk 2¼ cups
Instructions
  1. Prepare the rice according to the instructions on the bag
  2. Toss the pressed tofu in the cornstarch to coat shake off the excess.
  3. Dip in the soy milk oil mixture and then into the bread crumbs and spice mixture, air fry at 400F for 10-15 minutes or saute in a pan with a small amount of oil until crispy
  4. Combine all the sauce ingredients and then get the veggies into a large wok or saute pan with a lid to steam over medium to high heat (I microwave the broccoli for 1-2 minutes because that takes longer to cook, then add to the rest of the veg)
  5. Once the veg is fork tender add the sauce and cook until it boils and the sauce thickens.
  6. Add the water chestnuts and scallions last then add the tofu, toss everything to coat well
3.5.3226

 

 

 

 

 

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Happy Valentine’s Day!

Vegan Boston Creme Donuts coming at ya!

Nothing says I love you like deep fat fried dough!

But watch the video all the way through so you can see my variation using the air fryer!

Yes virtually fat free air fried donuts!

I know what you’re thinking, “But donuts are supposed to be fried!”

And yes I agree with you, but as you get up there into your senior years like me, you have to watch things a bit more closely than you did in your youth!

But hey, I’m just offering up alternatives, you can deep fat fry until your little heart… Umm…. desires!

Homemade sprinkles are my favorite thing about these donuts and I think you will agree, when you see how easy it is to make them and how much money you can save by making your own!!

Now get to work! It’s almost Valentine’s Day!

Vegan Boston Creme Donuts
 
Prep time
3 hours
Cook time
5 mins
Total time
3 hours 5 mins
 
Serves: 12 Donuts
Ingredients
  • For the dough:
  • Soy Milk ¾ cup (180ml) warmed to 65°F
  • Dry Yeast 1 Tablespoon (6g)
  • Flax Meal 1 tablespoon (8g)
  • Hot Water 3 Tablespoons (45ml)
  • Vegan Granulated Sugar 1 Tablespoon (14g)
  • All Purpose Flour 2½ cup (325g)
  • Baking Powder ½ teaspoon (3g)
  • Salt ¼ teaspoon
  • Nutmeg Ground ⅛ teaspoon *optional
  • Cardamom ⅛ teaspoon *optional
  • Vegan Butter or Coconut Oil 4 tablespoons (56g)
  • Peanut or your favorite Vegetable frying oil approx 2½ cups
  • For the Custard:
  • Soy Milk 1½ cups (357ml)
  • Granulated Sugar ¼ cup + 1 Tablespoon (65g)
  • Cornstarch 4 Tablespoons (40g)
  • Vanilla Extract 1 teaspoons (5ml)
  • Tumeric *for color tiny pinch
  • Vegan Butter 1 tablespoon (14g)
  • For the Glaze:
  • 4 Tablespoons coconut oil
  • 5 Tablespoons cocoa powder
  • 1½ Tablespoons agave
  • For the Sprinkles:
  • Confectioner's Sugar 1½ cup (180ml)
  • Salt pinch
  • Vanilla Extract 1 teaspoon (5ml)
  • Aquafaba or Water 1 Tablespoon (15ml)
  • Color as needed
Instructions
  1. For the Dough:
  2. Sprinkle the dry yeast over the warm milk and allow to proof for about 5 minutes until slightly frothy
  3. Melt the earth balance and then get the flax meal combined with the hot water and let it stand to thicken for 5 - 10 minutes
  4. In a mixer fitted with a dough hook attachment combine all the ingredients including the frothed yeast/milk mixture EXCEPT FOR OIL~ the oil is for frying the donuts!
  5. Mix on low speed until everything is incorporated for about 30 seconds
  6. Scrape the bottom and sides of the bowl to help it along and mix on low to medium for 8 more minutes on medium speed.
  7. Place the dough into a lightly oiled bowl and set in a warm spot, covered for 30 minutes
  8. After 30 minutes, fold the dough over onto itself and continue the rest for another 30 minutes.
  9. Turn the dough out onto a lightly floured surface and roll it to ¼" - ½" thick
  10. Cut dough with a 3" heart shaped cookie cutter
  11. It is not great to re-roll this dough so I like to take the scraps and twist them up to make crullers.
  12. Transfer the donuts to a parchment lined sheet pan and allow them to rest for 30-45 minutes and then heat the frying oil.
  13. In a large, deep heavy bottom sauce pot heat 3 cups of frying oil to approximately 360°F (190°c)
  14. Fry the donuts for approximately 2 minutes on each side using a metal or wooden utensil to do the flipping.
  15. Be very careful working with hot oil it is very dangerous if it spills or splatters on your skin.
  16. Remove the donuts to a cooling rack or a sheet pan lined with paper towels to absorb the excess oil.
  17. For the air fryer method brush the donuts lightly with oil and then fry at 400°F for 10 minutes or until golden
  18. For the Custard:
  19. Combine all the ingredients except for the vanilla extract and butter in a medium sauce pot over medium to high heat and bring to a boil stirring occasionally .
  20. Once it starts to bubble be sure to stir constantly to avoid burning on the bottom, and let it boil on low heat for about 30 seconds.
  21. Add the vanilla extract and the vegan butter and stir to melt the butter
  22. Pour into a shallow dish and cover with plastic wrap to avoid forming a skin, then refrigerate until cold
  23. For the Glaze:
  24. Combine all ingredients together in a small sauce pot and heat on low stirring constantly until melted
  25. For the Sprinkles:
  26. Combine all the ingredients together and stir to form a stiff dough, add color as desired
  27. Fill the donuts as shown in the video
3.5.3226

 

 

 

 

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This Tuxedo Strawberry Cake is another revival from my past life (before I went vegan!) and it was a popular one believe me!

I felt it deserved another go around and this time it’s better than ever because of course it’s vegan!

My moist vanilla layer cake filled with creamy custard, fresh strawberries and rich chocolate ganache.

Strawberries and white chocolate all dressed up in their tuxedos adorn this cake.

It is a lot easier than it may look if you follow me step by step as I show you in the video tutorial below.

The best way to making successful cakes like this one (and avoid getting stressed out along the way) is to simply organize yourself.

This is a prefect example of a Building On Recipes project where it takes several recipes to complete the final cake and by tackling each one as a separate task rather than all at once is the way to go!

The white chocolate decorations with gold or silver dragees can be made even a week ahead of time! Just be sure to store them in a spot where the cats or kids won’t get to them!

You can prepare the vanilla cake days ahead of time and just have them ready to go in the freezer the day you want to build your cake.

I do this all the time, in fact it would have been impossible to do it any other way when I owned my bakery with the amount of cakes we pushed out daily!

So check out this video for how to freeze your cake layers.

Make the buttercream ahead of time too and check out this video for how to bring it back to a workable consistency just like it was the day you made it!

Then when you are ready to build your cake, you can prepare the other 2 recipes and you are almost done!

See? Easy!

**Note all the links highlighted here are clickable and will bring you to the recipe with a full video tutorial for a better understanding of how to make the buttercream and the ganache recipe since I did not go into full detail in the video for making the finished cake.

This is a larger cake as you can see, it will serve close to 15 people.

I like baking my layers in 1/8 sheet pans and you can grab them here.

Otherwise bake all the batter in 1- 12″ X 18″ cake pan and simply cut your layers from that.

You will see in the video I only used 3 of the 4 layers because I didn’t want my cake to be so towering tall.

But I will use that extra layer for something believe me! I felt it was best to just do it this way rather than try to do some weird math equation to get the perfect amount.

You can also bake the batter into 2- 8″ cake pans for a round cake instead.

Tuxedo Strawberry Cake || Gretchen's Vegan Bakery - YouTube

Tuxedo Strawberry Cake
 
Prep time
3 hours
Cook time
20 mins
Total time
3 hours 20 mins
 
Grease with my professional bakery pan grease the cake pans of your choice as listed above.
Preheat the oven to 350°F
Serves: serves 15 people
Ingredients
  • For the Cake:
  • Ground Flax Seeds 4 tablespoons (32g)
  • Hot Water 10 tablespoons (150ml)
  • Soy Milk 1 cup (237ml)
  • Vanilla Extract 2 teaspoon (10ml)
  • All Purpose Flour 2½ cup (325g)
  • Granulated Sugar 1½ cup (300g)
  • Baking Powder 4 teaspoons (20g)
  • Salt 1 teaspoon (6g)
  • Vegan Butter 12 Tablespoons (175g)
  • For the Custard:
  • Soy Milk 3 cups (709ml)
  • Granulated Sugar ½ cup + 2 Tbs (125g)
  • Cornstarch 6 Tablespoons (60g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Tumeric *for color ⅛ - ¼ teaspoon *I used ¼ and thought it was a bit intense
  • Vegan Butter 1 tablespoon (14g)
  • For the Ganache:
  • 12 ounces vegan chocolate semi sweet
  • 12 ounces soy milk
  • For the Buttercream:
  • Vegan Butter 1½ Cups (3 sticks) (336g)
  • Solid Vegetable Shortening 1½ Cups (336g)
  • Confectioners Sugar 6 cups (720g)
  • Vanilla Extract 2 teaspoons
  • Salt ¼ teaspoon *optional- I use Earth Balance butter so it is already salted and I leave it out to avoid an overly salty buttercream
  • Vegan White Chocolate 12 ounces
  • Fresh Strawberries 2 lbs
Instructions
  1. For the cake:
  2. Combine the flax meal with the hot water and let stand for about 5 minutes to thicken
  3. Add the vanilla extract to the soy milk
  4. Sift the flour with the baking powder and salt
  5. Cream the vegan butter with the sugar until light and fluffy and this may take about 3-5 minutes on medium to high speed
  6. Add the thickened flax paste while mixing on medium speed, scrape the bottom and sides of the bowl to incorporate evenly, add the vanilla extract
  7. Add about ⅓ of the flour to the creamed mixture then add half of the milk
  8. Add another ⅓ of the flour and then the remaining milk
  9. Add the last amount of flour and mix just to combine evenly.
  10. Divide batter into your greased and parchment lined cake pans and bake in a preheated 375°F oven for 15 minutes then turn the oven down to 350°F for the remaining time, approximately 10 minutes more or until springy to the touch when you gently press the centers
  11. For the Buttercream:
  12. Combine the vegan butter and shortening in the Kitchen Aid (or stand mixer) bowl with the paddle attachment
  13. Whip on medium to high speed for about 3 minutes.
  14. Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt if using and extract
  15. Stop mixer and add the sifted confectioners sugar all at once.
  16. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes
  17. For the custard:
  18. Combine all the ingredients except for the vanilla extract and butter in a medium sauce pot over medium to high heat and bring to a boil stirring occasionally .
  19. Once it starts to bubble be sure to stir constantly to avoid burning on the bottom, and let it boil on low heat for about 30 seconds.
  20. Add the vanilla extract and the vegan butter and stir to melt the butter
  21. Pour into a shallow dish and cover with plastic wrap to avoid forming a skin, the refrigerate until cold
  22. For the ganache:
  23. Chop the chocolate into fine pieces that are all the same size and place in a large mixing bowl
  24. Bring the soy milk to a boil and immediately pour over the chocolate in the bowl and whisk smooth, cool to a pourable consistency (not hot) before using on the cake
  25. Assemble the cake as shown in the video below
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The post Tuxedo Strawberry Cake appeared first on Gretchens Vegan Bakery.

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Lately I’ve been getting asked about ideas for finger foods to bring to a party that will wow both vegans and non vegans alike and with the Superbowl just a few days away I thought what a perfect time to introduce my Parmesan Tofu Bites.

Most people cringe at the word tofu, and believe me I was one of those people before I found the perfect way to cook it!

With the exception of my ultimate breakfast scramble like here in my Cheesey Tofu Scramble with crispy smoky bacon, I really don’t like tofu any other way than fried!

But let’s face it fried food is no bueno for our health!

So you can imagine my delight when I finally got my air fryer!

I have been frying up tofu every chance I get!

It is simply the best!

Here is a quick easy recipe for crispy tofu breaded with Parmesan crust and topped with tomato sauce and vegan mozzarella cheese!

They are perfect for a party or just to snack on!

You can of course bake these little bites in the oven to get them nice and crispy too.

Parmesan Tofu Bites for Superbowl || Gretchen's Vegan Bakery - YouTube

Parmesan Tofu Bites
 
Serves: 24 Bites
Ingredients
  • 1 Block Extra Firm Tofu
  • 1¼ cup Panko Bread Crumbs *or any bread crumbs you like
  • 2 Tablespoons Parsley
  • 1¼ teaspoons Dried Oregano
  • ½ cup Vegan Parmesan Cheese
  • 1 teaspoon Garlic Powder
  • salt & pepper to taste (about ¼ teaspoon each)
  • 1 cup Soy Milk
  • 2 Tablespoons Coconut Oil
  • 1 -16ounce Jar Tomato Sauce
  • ¼ cup Vegan Mozzarella Cheese
Instructions
  1. Press tofu of the excess water
  2. Cut into bite sized cubes
  3. Toss in cornstarch, shake off excess
  4. Dip in soy milk & melted coconut oil mixture and then dredge in the breadcrumbs, parsley, oregano, salt, pepper, garlic and parm cheese mixture
  5. Air fry at 400°F for 15-20 minutes or bake on a sheet pan in a preheated 400°F oven for 25 minutes or until crispy
  6. Top each bite with tomato sauce and vegan cheese bake to melt the cheese
  7. Serve with additional tomato sauce for dipping
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Well here is a throwback to my very first vegan recipe I shared before I transitioned my entire blog & Youtube Channel to vegan!

My first vegan cake recipe was adapted from the wacky cake recipe that was floating around.

You know the one from the depression era days when they didn’t have an abundance of eggs and milk going around.

It was actually very good, however I have come a long way since that first vegan cake recipe and you now have so many vegan cake recipes to choose from here at Gretchen’s Vegan Bakery if you do decide to recreate this masterpiece!

Or just make the cake recipe below with my  Best Vegan Buttercream Icing there is!

The decorations are from satin ice fondant mixed with a little tylose powder to help them harden up and keep their shapes.

I did not film the tutorial for how to make the veggies, but you can just try your best to mold them into the best vegetable shapes you can!

The cabbages are just my famous buttercream roses and that turorial is here

How to Make a Vegetable Garden Cake - YouTube

Garden Cake
 
Prep time
4 hours
Cook time
35 mins
Total time
4 hours 35 mins
 
Serves: serves 18-20 people
Ingredients
  • For the chocolate cake:
  • Cake Flour 3 cups (360g)
  • Unsweetened Natural Cocoa Powder 6 Tablespoons (36g)
  • Granulated Sugar 2 cups (400g)
  • Baking Soda 2 teaspoons (10g)
  • Ground Cinnamon 1 teaspoon
  • Salt ½ teaspoon (3g)
  • Apple Cider Vinegar 2 teaspoons (10ml)
  • Vanilla Extract 2 teaspoons (10g)
  • Vegetable Oil 12 Tablespoons (165g)
  • Hot Water 2 cups (480ml) *approx 180°F - boiling
  • 1 recipe Best Vegan Buttercream
  • 1 package Vegan Sandwich cookies *Newmans O's are definitely vegan!
  • Assorted gel paste colors
Instructions
  1. Sift the flour, baking soda, salt, cinnamon and sugar together in a large mixing bowl.
  2. Combine the cocoa powder with the hot water and then add the vinegar, oil and the vanilla extract.
  3. Pour the wet ingredients into the sifted dry ingredients and whisk vigorously with a hand whisk until smooth (about 15 strokes)
  4. Pour batter into greased and parchment lined 12" X 18" sheet pan
  5. Bake in preheated 350°f oven for approximately 30-35 minutes or until a toothpick inserted into the center comes out with moist crumbs
  6. Prepare the buttercream recipe as per the instructions on that blog post and then assemble the cake as shown in the video
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You just can’t lose when it comes to Tiramisu anything.

I’ve already made the Classic Tiramisu and also Tiramisu Cupcakes,  so it only seemed normal to keep running with that idea and make the Mac Daddy of all Tiramisu desserts:

Vegan Tiramisu Cheesecake.

Complete with lady fingers sponge cake soaked in kahlua and rum syrup to adorn the sides and vanilla sponge cake equally soaked for the base of this cheesecake.

My vegan cheesecakes have always been a hit with vegans and non vegans alike, so if you are looking for a dessert to wow even your most carnivorous friends, THIS IS IT!

Really easy recipe to make since my cheesecake is basically “throw it all in a food processor and then bake it” method!

You will have to make the vanilla sponge cake of course, but I show you step by step how to do everything in the video below.

For my lady fingers I did commission a special pan to get them exactly in the shape of the fingers, and the Wilton Delectovals pan is just perfect for this.

You can of course forgo that entire part and make a more simple version of this cheesecake and it will still taste really great!

But since the Tiramisu Cake is classically made with lady fingers I wanted to keep this one looking as authentic as possible!

I also made my recipe of Buttercream with some vanilla and some flavored with mocha to decorate the top and also as “glue” to stick on those lady fingers.

This is also optional but if you want it to look exactly like mine, you will have some extra steps to do, but it is so worth it!

Oh yeah one more thing! I found some vegan wafer cookies and chocolate covered espresso beans for garnish too!

These things are often hard to find but I happened upon an accidental vegan treasure at my local Shop Rite with these chocolate wafer rolls!

And they were only $1.69 a box!

The Trader Joe’s Chocolate Covered Espresso Beans are what I used to garnish the cake

Vegan Tiramisu Cheesecake || Gretchen's Vegan Bakery - YouTube

4.0 from 1 reviews
Vegan Tiramisu Cheesecake
 
Grease and line 2-7" cake pans with parchment paper and preheat the oven to 350°F
I made HALF a recipe of buttercream for the building of the cake and for the crumb coat to stick the lady fingers on. ¾ of that half recipe of buttercream was kahlua and the other ¼ was mocha, all recipes below
Serves: serves 8 people
Ingredients
  • For the Vanilla Sponge Cake:
  • Ground Flax Seeds 4 tablespoons (32g)
  • Hot Water 10 tablespoons (150ml)
  • Soy Milk 1 cup (237ml)
  • Vanilla Extract 2 teaspoon (10ml)
  • Cake Flour 2½ cup (300g)
  • Granulated Sugar 1¼ cup (250g)
  • Baking Powder 4 teaspoons (20g)
  • Salt ½ teaspoon (3g)
  • Vegan Butter 12 Tablespoons (170g)
  • For the Cheesecake:
  • Vegan Cream Cheese 2 packages 8ounces each (454g)
  • Vegan Butter almost melted 2 Tablespoons (28g)
  • Granulated Sugar 1 cup (200g)
  • All Purpose Flour 2 Tablespoons (14g)
  • Cornstarch 2 Tablespoons (20g)
  • Lactic Acid or Apple Cider Vinegar 1 teaspoon
  • Salt ½ teaspoon
  • Soy Milk 1 cup (237ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • Kahlua 2 Tablespoons (30ml)
  • For the Soaking Sryup:
  • Sugar ½ cup (100g)
  • Water ½ cup (120ml)
  • Instant Coffee granules 2 teaspoons
  • Kahlua ¼ cup (60ml)
  • Rum 2 Tablespoons (30ml)
  • Optional ½ Recipe of Buttercream for the garnish
  • To make ¾ of the recipe Kahlua, just divide it by eye and then add 2 Tbs Kahlua to the larger portion and then to make the rest mocha, add 2 teaspoons of instant coffee powder and 1 Tbs cocoa powder to 3 Tbs boiling water, to the smaller portion of buttercream recipe when cooled
Instructions
  1. To make the cake combine the flax meal with the hot water and let stand for about 5 minutes to thicken
  2. Add the vanilla to the soy milk
  3. Sift the flour with the baking powder and salt
  4. Cream the vegan butter with the sugar until light and fluffy and this may take about 3-5 minutes on medium to high speed
  5. Add the thickened flax paste while mixing on medium speed, scrape the bottom and sides of the bowl to incorporate evenly
  6. Add about ⅓ of the flour to the creamed mixture then add half of the soy milk
  7. Add another ⅓ of the flour and then the remaining soy milk
  8. Add the last amount of flour and mix just to combine evenly.
  9. Fill 2-7" cake pans with about 1½ cups of batter and then pipe about 3 Tbs of batter into each cavity of the Delectovals pan (you will have enough batter to make 24 lady fingers in the delectoval pan) and bake in a preheated 350°F oven for 15 minutes for the lady fingers and about 25 minutes for the cake layers or until they are springy to the touch when you gently press the centers
  10. Next prepare the cheesecake batter by combining all the ingredients together in a food processor and process smooth.
  11. Bake in a greased and parchment paper lined 7" cake pan in a water bath for 1 hour at 350°F.
  12. After 1 hour turn the oven off but leave the cake inside to cool for another hour.
  13. Remove from the oven to cool completely then refrigerate overnight to set to firm.
  14. Prepare the tiramisu syrup by combining the sugar and water together in a small sauce pot and bring to a rolling boil.
  15. Remove from the heat and add the instant coffee granules and the rum & kahlua, cool to cold, refrigerate until needed.
  16. Prepare the buttercream of your choice and then the next day decorate as shown in the video.
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Frangipane is a classic pastry that is more like a creamy almond filling than actually a cake or pastry.

It can be used for many different pastry applications from almond danish to a delicate cake for petit fours; but today it is the filling for my Apricot Frangipane Tart.

This is a spinoff of the recipe I am sharing with you in my new cookbook Modern Vegan Baking where I made it with apples, raspberry jam and a vanilla shortbread crust.

Today I decided to make the crust chocolate by substituting a small amount of the regular flour for cocoa powder and since apricots were calling my name in the supermarket last night I just had to buy them!

Sweet juicy apricots nestled in a bed of creamy almond frangipane with a crisp chocolate shortbread crust.

With just two simple recipes to mix you will be on your way to a show stopping dessert worthy to be front and center in any patisserie window!

I found this recipe to be surprisingly NOT Sweet.

I’m sure why I was surprised though, since I didn’t add any additional sugar to the filling (almond paste is very sweet on it’s own)

But I thought it was a nice change from overly sweet desserts and this tart really let’s the almond paste and apricots shine without a heavy mask of sugar.

The chocolate crust was a really good idea (if I do say so myself!) as these three flavors really balance nicely together.

If you are used to super sweet desserts (which most of here in the USA are) you may want to add about ¼ cup of sugar to the creamed almond paste to make it more in line with your palette.

Those across the pond will probably find this tart to be just perfect since my friends in the UK are often telling me how sweet our American desserts are and “can they cut back in the sugar!?” LOL

This is one dessert where you can adjust the sweetness to your liking and based on the fruits and jams you are using. The great thing about it being vegan is you can taste the raw almond cream to see where you stand before baking!

Vegan Apricot Frangipane Tart || Gretchen's Vegan Bakery - YouTube

Apricot Frangipane Tart
 
If you cannot get fresh apricots thinly sliced apples, pears or even berries sprinkled over top will do fine
You can use 1 larger8" Tart shell or 6 individual tart molds
Serves: 1 8" Tart to serve 12 people
Ingredients
  • For the Chocolate Crust:
  • All Purpose Flour 1 cup (125g)
  • Cocoa Powder ¼ cup
  • Baking Soda ⅛ teaspoon
  • Confectioner's Sugar ½ cup + 2 Tbs
  • Vanilla Extract 1 teaspoon
  • Vegan Butter ½ cup + 2 Tbs (140g)
  • For the Frangipane Filling:
  • Almond Paste 8 ounces (226g)
  • Vegan Butter ½ cup (113g)
  • EnerG Egg Replacer 1 Tablespoon
  • Warm Water ¼ cup (60ml)
  • Vanilla Extract 1 teaspoon
  • All Purpose Flour 2 Tablespoons (15g)
  • Fresh Apricots 3-4 medium sized
  • Apricot Jam ½ cup + more for glazing
Instructions
  1. First prepare the crust by combining the flour, cocoa powder, baking soda and confectioner's sugar together in a large mixing bowl.
  2. Add the softened vegan butter and mix until it comes together to a crumbly dough.
  3. Add the vanilla extract and continue mixing until it comes together to a soft pliable dough.
  4. Wrap dough in plastic wrap and refrigerate for at least 1 hour
  5. Meanwhile prepare the frangipane combining the enerG egg replacer with the warm water and whisk smooth.
  6. Break up the almond paste into the work bowl of your mixer and mix it on low speed to smooth out.
  7. Add some of the egg replacer mixture to help it smooth out then add the rest.
  8. Add the vegan butter and mix smooth
  9. Add the vanilla extract and then flour last
  10. Mix to a smooth paste.
  11. Roll the chilled shortbread dough to fit into a 9" tart shell with a removable bottom
  12. Spread ½ cup apricot jam into the bottom then pipe the frangipane over top (*It's easier to use a pastry bag rather than try to spread it with a spatula because it will have a tendency to mix into the jam rather than keep clear separated layers)
  13. Arrange the sliced apricots over top and sprinkle with sugar *optional
  14. Bake in a preheated 375°F oven for approximately 50 minutes or until the frangipane is baked through and no longer raw in the center. The frangipane will be slightly puffed and golden browned.
  15. Cool slightly then glaze with extra melted apricot jam
  16. Cool before serving
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If you thought it was impossible to find a cheese that reminded you of the real thing, think again!

Yes it’s true homemade mozzarella cheese for this Pizza Margherita!

Perfectly creamy, melty and tastes just like what I remember mozzarella cheese to be!

I’d been settling for the store bought varieties over the last couple years; and I wish I didn’t wait so long to try a homemade version.

I guess I thought it was going to be a difficult project and honestly, is it really worth it when you can just grab a bag of shredded Daiya for your pizza?

Let me tell you- YES IT IS WORTH IT! And no, it is not difficult!

The only catch is, you will have to purchase the book Non Dairy Evolution Cookbook since I do not have permission to publicly share the recipe that I used.

I’m sorry about that, the author is very adamant about that, and I do understand and respect the copyright laws.

So if you want to grab a copy you can do so here Non Dairy Evolution Cookbook

(I am not getting paid to advertise this cookbook)

There are other recipes for homemade cheeses with cashew base you can find on the internet of you didn’t want to buy the book, or there is the old standby for store bought vegan cheeses that I have used in the past and they are fine. I mean I never had a problem with using them before, but it is really worth checking out the cookbook for the recipe that I used in this video

You can absolutely use your favorite vegan cheese from the supermarket and any toppings you like best!

Pizza Margherita
 
Prep time
2 hours
Cook time
15 mins
Total time
2 hours 15 mins
 
Serves: 2- 12" Pizzas
Ingredients
  • For the Pizza Dough:
  • All Purpose Flour 3 cups (375g)
  • Active Dry Yeast 1 Tablespoon
  • Sugar 2 teaspoons
  • Salt 1½ teaspoons
  • Olive Oil 2 Tablespoons (30ml)
  • Warm Water 1¼ cup
  • 1 recipe Mozzarella Cheese from the Non dairy Evolution Cookbook
  • OR
  • Any Store bought Vegan Cheese you like best 16 ounces
  • 1 16 ounce jar tomato sauce
  • 2 Tablespoons Tomato Paste
  • OR
  • 1- 28oz can crushed tomatoes
  • 4 Tablespoons Tomato Paste
  • Onion ½ cup
  • Fresh Parsley ¼ cup packed
  • Fresh Basil ¼ cup packed
  • Fresh Garlic cloves 4
  • Crushed Red Pepper optional ½ teaspoon
  • Salt & Pepper & Sugar to taste
  • *Additional toppings/ optional: Oregano, salt & pepper, crushed red pepper, garlic powder, vegan parmesan cheese, olive oil
Instructions
  1. For the Pizza Dough:
  2. Whisk the yeast into the warm water with a pinch of sugar and let stand to frothy for about 5 minutes to prove it is alive.
  3. Once you know your yeast is working, you can combine it with all teh other dough ingredients in a large mixing bowl with a dough hook attachment and mix on low speed for 3 minutes until combined, then increase speed to medium for 8 minutes to develop the dough
  4. Turn the dough out into a lightly oiled bowl, cover and place in a warm spot to rise to double (about an hour)
  5. Alternatively you can place the dough in the refrigerator to rise slowly and the next day proceed as follows.
  6. Divide the dough in half and make 2 separate pizzas as shown in the video
  7. For the Quick Sauce:
  8. Put all ingredients together in a sauce pot over low-medium, bring to a boil then reduce heat and simmer for about 30 minutes.
  9. Blend the sauce smooth in a food processor or with a stick blender once it is done
  10. Prepare your pizza as per the video instructions and bake in a pre heated 550°F oven for 10-15 minutes or until golden browned and cheese is melted
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The post Pizza Margherita (vegan) appeared first on Gretchens Vegan Bakery.

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Love is in the air and these 3 Easy Vegan Valentine’s Day recipes will be sure to give you more time for amore and less time in the kitchen!

Sugar cookies that are slightly crisp on the outside but chewy and buttery on the inside, adorned with Valentine’s Day  sprinkles or just chocolate chips will be a sure way to your sweethearts heart!

If you are up for a slightly bigger challenge go ahead and make the best red velvet cake baked into heart pans of course!

With cream cheese buttercream icing and a bouquet of flowers on top.

The basketweave design is optional; but if you try it you may be surprised at just how easy it really is!

Or how about cake pops?

They have never really gone out of style and it is such a fun easy way to say “I Love You!”

You will of course have to make the red velvet cake to make them, (or any cake you love the best) and some buttercream icing to get the ball rolling!

See what I did there?? Ball… rolling???

Just click the links below for the full recipes and video tutorials for each recipe!

Vegan Valentine’s Day Sugar Cookies

Valentine’s Day Red Velvet Cakes

Valentine’s Day Cake Pops

*Note when I made these recipe originally I was using Wilton Sprinkles which are not vegan due to the confectioner’s glaze they use. But since then I have found some really amazing tasty vegan sprinkles! CLICK HERE

The post 3 Easy Vegan Valentine’s Day Recipes appeared first on Gretchens Vegan Bakery.

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