You are here

The Joy of Vegan Baking

Anyone try this cookbook? Or planning on buying it?

http://www.amazon.com/Joy-Vegan-Baking-Compassionate-Traditional/dp/1592332803/ref=dp_return_1/103-7005927-6356664?ie=UTF8&n=283155&s=books

After VCTOTW and this site, I don't know if I really *need* a new cookbook on desserts... but... well, anyone?

I recently bought this cookbook and have made the brownies and currant scones so far.

The brownies are very fudgy. Most other brownie recipes I've tried end up too cakey and totally fall apart so these was good. I did find them too sweet though so next time I will probably cut back on the sugar a bit. Otherwise, these were very easy to make and the texture is wonderful. Oh, and did I mention they are LOADED with chocolate. Yummmmm

For the scones, instead of currants I used dried cranberries, since it's what I had. My first time making scones and these were delicious. I think I rolled them too thin though since they came out a bit on the crispy side but the flavor is amazing. I'll be making these again.

0 likes

By the way, has anyone listened to Colleen Patrick-Goudreau's podcast? If not, go to the iTunes store and download them for free. They're great! Really good to recommend to fence-sitters or newbies--and it gives you ways to respond when people challenge you about your veganism.

0 likes

i made the Chocolate Brownies and thought they were delicious!  instead of using a cup of chocolate chips i used a half cup of chopped up dark chocolate bar and a half cup of ghiridelli ground chocolate (w/ cocoa).  i only baked them for 35 minutes instead of the recommended 40 so i could end up with fudgier brownies.  they were great still a little warm from the oven but i think they are even better today - super fudgy.  they are pretty thick in a 8x8 pan, so if i ever wanted to put a topping on them (mint or cappuccino with a ganache) i think they'd be perfect in a 9x13 with a lowered cooking time.  and i would never have guessed they had no oil (and either would the other people that i gave them to).

0 likes

I'm planning to try baking the soft pretzels today.  I'd like to sprinkle them with sesame seeds instead of the salt.  I'll report back...

0 likes

I made the Strawberry Cupcakes and topped them with the Chocolate frosting and they were just ok. I could barely taste the strawberries in the cupcakes, especially with the frosting. The frosting is super sweet (duh, it's frosting) and the sweetness I think drowns out the flavor of the cupcakes. And I even halved the frosting recipe and it was still more than enough.

If I make these again, instead of pureeing the strawberries, I might puree half and cut up the other half to see of that enhances the flavor. I'll leave the frosting off too. I'm not a huge frosting fan but just wanted to try it out this time. Maybe I'll do a ganache instead.

0 likes

I bought the book last weekend and I made the Raspberry Oatmeal Bars last night, since y'all thought it would be a good place to start.  Did anybody else have trouble getting the margarine to mix in?  She tells you to do it with your hands, which was just a disaster.  I kept thinking, wouldn't this be easier with oil?  She seems to use margarine (or "non-dairy butter" as she insists on calling it) instead of oil in most things.  I might have to experiment.

I used my hands last time, instead of a mixer, and it worked fine. You just have to make sure the non-dairy butter is at room temperature so it's a little soft and mixes well. Also, you may want to wear gloves if you have long fingernails so it doesn't get trapped underneath your nails.

0 likes

I got it for a bday present and at first I was a little skeptical since I usually get all my recipes from here!  But it does have a good recipe for cornbread and lots of other breads.  I would say that it has pretty basic recipes but nothing that makes it really stand out.

0 likes

i made the Peanut Butter Cookies and thought the original recipe was a little too crumbly after mixing it up.. i added a little bit more soymilk - just enough to get it to hold together a bit  more and i bunch of cinnamon - they were awesome!!  really chewy and the cinnamon really added alot to them.. even my friend who told me she usually doesnt even like pb cookies ate 3 of them cus she liked the cinnamony flavor so much.  the next time i made them i think i added a bit too much soymilk and they turned out a little more cakey.. not as dense and chewy - but still good.  i liked them more the first time i made them though.

0 likes

i made the Peanut Butter Cookies and thought the original recipe was a little too crumbly after mixing it up.. i added a little bit more soymilk - just enough to get it to hold together a bit  more and i bunch of cinnamon - they were awesome!!  really chewy and the cinnamon really added alot to them.. even my friend who told me she usually doesnt even like pb cookies ate 3 of them cus she liked the cinnamony flavor so much.  the next time i made them i think i added a bit too much soymilk and they turned out a little more cakey.. not as dense and chewy - but still good.  i liked them more the first time i made them though.

I made these last month and they were really good, perhaps the best Peanut Butter Cookies I have ever made. The dough is kind of dry and crumbly, so I just packed little balls together with my hands, and flatten the balls a little on the cookie tray with the bottom of my spatula.

The Banana Chocolate Chip Muffins also taste great, and are easy to make. Perfect muffin texture, they are best enjoyed right out of the oven so the chocolate chips are warm and oozing. I found that I didn't need as much chocolate chips as the recipe called for.

The German Apple Cake is the other recent success I've had with this cookbook. I love the brown sugar/cinnamon/ginger topping on this cake which is not too sweet either(and can be made fat-free if you like too, although I have never tried this suggestion in the book). This cake also freezes well, reheats quickly when you zap it in the microwave.

0 likes

I just bought this yesterday because i was at borders with some very convincing people and I had a cupon. And i'm not sad at all.
My friend and I made the cinnamon coffee cake and it was excellent, not to sweet but just good enough to eat as a snack. I think tha what sets it apart is just the fact that it takes so many traditional recipes and veganizies them. How many vegan cookbooks have what, three cheesecake recipes in them? I really want to try the mexican wedding cookies but I'm out of almond extract. I used to love those cookies :D

0 likes

I don't have this book, and I don't whether someone mentioned it yet on this thread, but do you guys ever listen to Colleen Patrick-Goudreau's podcast?  It's at compassionatecooks.com. It's really good.  You can listen to it online or in your itunes or ipod.  She talks a lot about how to be a good advocate for veganism and answer people's questions about veganism intelligently.

I gotta get me this book!  :)>>>

0 likes

I really want to try the mexican wedding cookies but I'm out of almond extract. I used to love those cookies :D

Those cookies are awesome! They were a childhood favorite of mine, and this veganized recipe is exactly like the ones we used to make! :) I even replaced half the "butter" with unsweetened applesauce, and they still turned out perfectly. Very buttery, slightly sweet, and the perfect amount of almond-y goodness!

0 likes

I finally got around to making the pretzels yesterday.  They were amazing!!!

I did use bread flour instead of all-purpose and added about 1/4 c. extra liquid (water) to compensate for the difference in flour, but these were tasty.  I made some sesame and some cinnamon-sugar and even a few pretzel buns (for a seitan sandwich!)

I did have trouble rolling out the dough into a pretzel shape, but I'm not sure if that was the dough's fault or mine.  Most of my pretzels are shaped like magnetic car ribbons.  ::)

0 likes

>:( >:( This is the second time the chocolate chip cookies have flopped.  They spread too much and are greasy and overly sweet.  I'll stick with the vegweb recipes!  >:( >:(

0 likes

>:( >:( This is the second time the chocolate chip cookies have flopped.  They spread too much and are greasy and overly sweet.  I'll stick with the vegweb recipes!  >:( >:(

That's weird! I've made them a few times, and don't remember having any problems... I think I might have replaced half the "butter"/oil (can't remember which it calls for) with applesauce because I usually do, so maybe that's the trick? ??? Bummer! I hate when recipes flop.

0 likes

Hmm. I've made them too and they came out great. Perhaps your vegan butter was too soft? On another cookie that called for room temperature vegan butter, my "butter" was too soft and melty and gave me cookies that spread too much.

0 likes

Hmm. I've made them too and they came out great. Perhaps your vegan butter was too soft? On another cookie that called for room temperature vegan butter, my "butter" was too soft and melty and gave me cookies that spread too much.

Yeah, along those lines, you could chill the dough before you shape them and bake them, and don't flatten the balls at all before you put them in the oven.

0 likes

I don't think I'll try them again.  I also thought they were greasy and way too sweet.

On a happier note, I made the pancakes last night using OJ concentrate and a handful of malt-sweetened chocolate chips and they were great.  I got 7 small pancakes (using 1/4 c. measure for each) out of the recipe.

0 likes

I JUST BOUGHT THAT BOOK TODAY!!!

I'm in love with it, I'm so excited to start baking some recipes out of here!!  :biggrin: :biggrin: :biggrin:

0 likes

I bought it today, too! I think several people have purchased it recently.  ;)b This thread should come to life!!

0 likes

Pages

Log in or register to post comments