Monday, November 12, 2012

Sweet Vegan

SWEET VEGAN
Vegan Chocolate Chip Cookies-- photo by Julie Hasson

As the holidays approach and the gym sounds less and less tempting, I'm thinking of ways to indulge without paying a price. (And aren't we all?) Recently I was reminded of how much I love vegan baking-- and why you should too!


  • Pantry staples only. How many times have you been thwarted by forgetting to set out butter and cream cheese to come to room temperature? Or realizing that your heavy cream has become something... somewhat less desirable after suffering neglect in the fridge? By and large, vegan baking relies on flours, sweeteners, and liquids that are basic pantry staples: pastry flours, brown and granulated sugars, and non-dairy milks that you can keep in the pantry until opening. It couldn't be easier.


  • Allergy-friendly. So many friends' children are allergic or otherwise avoid nuts, dairy, eggs, and other common allergy-triggering foods. Vegan recipes almost always fit the bill for a treat that can be enjoyed by all. Trying to substitute other ingredients for eggs and dairy in conventional recipes can lead to disaster if you're not 1) skilled in the art of pastry or 2) patient, and willing to try a few batches to get it right. Vegan recipes are built for success using leavening agents like baking powder and binders like agar and chia: completely natural, not-scary plant-based foods. And you can buy them anywhere!


  • Healthy and delicious. Vegan eats are always cholesterol-free. If that's not exciting, consider it from this angle: chocolate, vanilla beans, fruits, and caramelized flavors taste more intense when they're not competing with heavy fats for top billing.


I won't go totally vegan anytime soon, but that won't stop me from playing for the other side as I bake my way through a particularly exciting vegan manuscript this winter. If you're looking for some plant-based inspiration, follow some of these skilled vegan cooks for great recipes: Fran CostiganJulie Hasson, Robin Asbell, and so many more!

May your ovens bake evenly,
Kristen