Vegan Baking Cookbook Features Traditional Classics
by Larry Cox on Dec. 22, 2010, under UncategorizedVegan Baking Classics: Delicious, Easy-to-Make Traditional Favorites by Kelly Rudnicki (Agate, $17.95)
When most of us think of vegan cooking, we immediately assume vegetables and other dishes that are free of any animal ingredients. This collection of recipes focuses on healthful baked goods that are timeless and foolproof.
Kelly Rudnicki, a mother of five, public advocate on food allergy issues, and author of “The Food Allergy Mama’s Baking Book, demonstrates that it is not difficult to prepare baked goods while still maintaining a completely plant-based diet. Her recipes also proves that it is also possible to create delicious baked goods in the family kitchen that are tasty enough to be enjoyed by everyone who craves good baked treats, whether they are vegan or not.
This collection is divided into two main sections, Vegan Baking Tips and Advice, and The Recipes. The first section lists top dairy and egg-free ingredients, baking hints, and favorite baking tools. The recipe chapters are Quick Breads, Muffins and More; Biscuits, Scones, and Yeast Breads; Cookies and Bars; Cakes and Cupcakes; Crisps, Pies and Other Fruit Desserts; and Other Sweet Treats.
Two recipes were tested from this cook book, Molasses Cookies and a traditional Irish Soda Bread. Both were easy to prepare and required accessible ingredients.
Irish Soda Bread
Yields one round loaf
3 cups unbleached all-purpose flour
2 Tbs brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 and ½ cups dairy-free buttermilk (2 cups soy or rice milk mixed with 2 Tbs white vinegar, let sit for 5-10 minutes
½ c currants
¾ tsp caraway seeds
Preheat oven to 350F, and spray a 9-inch pan with dairy-free baking spray. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, and salt with a wire whisk. Slowly add the buttermilk, and stir with a rubber spatula until just combined. Stir in the currants and caraway seeds.
Place the batter into the prepared pan, and bake for 30 to 40 minutes, or until lightly browned.
Cool on wire rack.
This bread was served with homemade vegetable soup and made a perfect meal for a cool, autumn evening.
