Brioche Bagels

I recently saw brioche bagels at the grocery store and, quite frankly, they looked terrible. I was pretty sure I could make a vegan version that was so much better than whatever Loblaws was peddling. I was right! These are tender and absolutely delicious toasted with jam, or as a sandwich. They are the perfect addition to any brunch or lunch. The recipe is a Reinhart adaptation and mashup. You can also make two 1 lb sandwich loaves if that is more your thing. 

INGREDIENTS

Makes 8 large bagels

Sponge

- 2.25 oz bread flour

- 8 g instant yeast

- 4 fl oz lukewarm plain soy milk

Dough

- 2 oz cooked sweet potato

- 4.5 fl oz plain soy milk (cold), or aquafaba*

- 14.75 oz bread flour

- 1 oz sugar

- 1.25 tsp (10 g) salt (or generous .25 tsp (4 g) if using salted butter)

- 4 oz vegan butter, at room temperature**

Poaching Liquid

- enough water the fill your pot about 1.5" high

- 1 tbsp baking soda

- 1 tbsp brown sugar

* I did not find any difference between soy milk or aquafaba in a blind taste test.

**You need a butter that will firm up when cold. I used home-made and Melt with great results.

METHOD

1. Whisk together the sponge ingredients in a stand mixer bowl until smooth. Cover and let rise for 45 mins.

2. Blend together sweet potato and milk (or aquafaba) with an immersion blender in a small container (I use a pyrex 1 cup liquid measuring cup) until very smooth. Whisk into the sponge.

3. Add the flour, sugar, and salt, Use the dough hook to bring the ingredients together into a rough dough. Make sure all the ingredients are incorporated. Let rest for 5 mins.

4. With the dough hook running on medium speed, add the vegan butter about 2 tbsp at a time, waiting for it to be incorporated into the dough before adding more. The dough will start out tough but will soften as it takes on more fat.

5. Once the butter is incorporated, knead the dough for 5-7 mins, or until smooth. 

6. Shape into a ball, place in a lightly oiled bowl, cover, and let rise for 60 mins. 

7. Divide the dough into 8 equal pieces. Shape each piece into a ball. 

8. Line a large baking sheet with lightly oiled parchment paper.

9. Pinch though the centre of the ball with your thumb and forefinger, then shape into a ring. (I find this method best because the final bagel is delicate and this allows it to withstand the poaching process without breaking apart). 

10. Place the shaped dough rings on the prepared sheet, mist with oil, cover with plastic wrap, and immediately refrigerate for 8 hours, or overnight. The bagels will have risen and firmed up in the cold.

11. When you are ready to bake, preheat the oven to 450 degrees. Get the poaching liquid simmering in a large pot. 

12. Add as many bagels as will comfortably fit in your pot (usually four), top side down (they should float). Poach for no more than 30 seconds, then flip over. Poach for no more than 30 seconds more, then transfer back to the prepared baking sheet. Repeat with remaining bagels.

13. Bake for 8 mins, then rotate the pan. If the bottoms of the bagels are browning too much, you can at this time place the baking sheet on top of an empty baking sheet to insulate the bottom. Bake for another 6-8 mins until golden. 

14. Let cool and serve!

Snowballs

This is a fairly familiar Christmas cookie--nuts, fat, and flour coated in icing sugar. Growing up we had something like them called Russian Tea Balls. I like this version because the almond flour makes for a more crisp and smooth cookie than the one of my childhood. These are flavoured to be reminiscent of eggnog, but you could leave the nutmeg out of you'd like. 

INGREDIENTS
Makes 48 cookies
- 1/2 cup almond flour/meal
- 2 tbsp corn flour
- 1 tsp fresh ground nutmeg
- 1/2 cup icing sugar
- 1 cup margarine
- 1 tbsp rum
- 2 tsp rum extract
- 1 tsp vanilla extract
- 2 1/4 cups all purpose flour

- 1 1/2 cups icing sugar
- 2 tsp fresh ground nutmeg

METHOD
Line two large baking sheets with parchment paper

1. Whisk together almond flour, corn flour, nutmeg, and icing sugar. 

2. Add margarine and mix into a smooth paste with a wooden spoon. Add rum and extracts and mix well.

3. Add flour and mix with the wooden spoon into a ball of dough. 

4. Roll 2 tsp of dough into balls and place 1" apart on the baking sheets (2 dozen per sheet if they are big enough).

5. Refrigerate the balls of dough while you preheat to the oven to 350 degrees with the racks in the top and bottom third of the oven.

6. Whisk remaining icing sugar and nutmeg in a medium bowl. 

7. Bake for 20 mins, rotting the pans and switching racks after 10 mins. Cookies should be dry and firm and very slightly browned.

8. Let cool for 5 mins, then toss in batches in the icing sugar mixture. Let fully cool on a wire rack. If you are going to freeze these for later, do it now. 

9. Toss again in the icing sugar before serving. 

Eggnog Snickerdoodles

I am emerging from a large research project just in time for the holiday season. So, the plan is to post as many holiday-themes recipes as I can in the next 3 weeks. It's going to be mainly baking, of course, but that's not a bad thing. First up are these snickerdoodles. They are basically a veganized Betty Crocker recipe with added nutmeg and rum for an eggnog-y taste. Remove both and you have a regular snickerdoodle. These are both crisp and chewy thanks to the magic of aquafaba, and are perfectly sized for a holiday cookie tray. 

INGREDIENTS

Makes 4 dozen

Cookie Dough

1 1/2 cups white sugar

1/2 cup margarine

1/2 cup vegetable shortening

1/3 cup aquafaba

1 tbsp golden rum

2 1/2 cups all purpose flour

1/4 cup corn flour

1/2 tsp fresh ground nutmeg

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

Topping

Mix together in a shallow bowl:

1/4 cup sugar

2 tsp cinnamon

METHOD

Heat oven to 400ºF. Line a baking sheet with parchment paper.

1. Cream sugar, margarine, and shortening in large bowl until fluffy (I use a heavy-duty whisk). Whisk in aquafaba, then the rum.

2. Sift in flours, nutmeg, cream of tartar, baking soda and salt. Mix into a dough with a wooden spoon.

3. Roll tablespoons of dough into balls, then roll in the cinnamon-sugar topping to coat. Place on the prepared baking sheet. 

4. Bake 8 to 10 minutes. The tops should be cracked and not too wet looking. Let cool on a wire rack.

Dosa

Welcome to post two of two of fermented breads! If you made the injera recipe, you will find the method for this recipe very similar. And, like injera, the bread is a wonderful gluten-free addition to a meal. You may toss the first few as you get used to spreading out the batter but it is worth persevering to get it right. These are best served fresh, so halve the recipe if you need to. 

INGREDIENTS
Makes 2 dozen
- 2 cups basmati rice
- 1 cup red lentils
- 1 tbsp fenugreek seeds
- 2 tsp. salt
- margarine
- water for thinning, if needed

METHOD

1. Soak the rice in cold water overnight. In a separate bowl, soak lentils and fenugreek in cold water overnight. 

2. Drain the rice (discard the water) and add to a blender. Drain the lentils/fenugreek (save the water), and add to the blender with the rice. Add the salt and blend on high speed, adding as much of the lentil soaking water as needed to make a thin batter (like crepe batter). Add fresh water if needed.

3. Transfer the blended mixture to a large glass jar, and affix a piece of cloth over the mouth of the jar. Let ferment at room temperature for about 2 days, or until bubbly and foamy.

4. Stir the batter, adding water if needed to thin it if needed. It should still coat the back of a spoon but not be too thick. 

5. Preheat a non-stick pan over medium heat. When pan is heated, add 1/4 cup of batter to the pan. Use the back of a spoon to speed the batter thinly--start in the middle and quickly spread outward in a circular motion. 

6. Cook until the does is dry and the edges start to curl up a bit. Remove from heat to a cooling rack. Spread a thin layer of margarine over the surface of the dosa, and roll while still warm. Store under a towel until ready to serve. Repeat with remaining batter. 

Wagon Wheel Cake

This cake is insane. It's massive, probably too sweet, has 5 separate elements, and is totally awesome!  Of course, my health conscious mother never bought us Wagon Wheels when my brothers and I were young, and oh, how we jealously pined for them when other kids brought them to school for lunch! When Vegan Mom and I were dating (and not yet vegan) in university, we used to keep ourselves motivated to study through the positive reinforcement of Viva Puffs. This cake evokes all of those memories, and is simply a lot of fun to make and eat. 

INGREDIENTS

- about 1 1/2 cups raspberry jelly

Cake

INGREDIENTS

- 227g all purpose flour

- 65g cocoa

- 1 1/2 tsp baking soda

- 3/4 tsp baking powder

- 1/2 tsp salt

- 1 1/4 cup soy milk

- 1 tbsp apple cider vinegar

- 1/4 cup water

- 1 cup sugar

- 1/2 cup canola oil

- 1 tbsp vanilla

METHOD

Preheat oven to 350 degrees

1. Grease two 10 inch round cake pans.  Cut out two circles of parchment paper to fit in the bottom of the pans.  Put the parchment papers in the bottom of the pans and grease it.  Flour both pans.

2. Sift flour, cocoa, baking powder, baking soda, and salt into a bowl.  In a separate bowl, whisk chocolate soy milk and vinegar together.  Add remaining ingredients and whisk well to blend.

3. Add dry ingredients and gently whisk until blended.  Don't overdo it.

4. Divide batter evenly between the two pans.

5. Bake for 22-24 mins, or until a toothpick comes out clean.

6. Cool on wire racks for 10 mins, then flip the pans over the remove the cake.  Remove the parchment paper.  Let them fully cool.

Graham Cookie Layer

INGREDIENTS

- 3/4 cup all purpose flour

- 3/4 cup whole wheat flour

- 2 tbsp dark brown sugar

- 1/8 tsp salt

- 1/2 tsp cinnamon

- 1/2 tsp baking powder

- 1/4 cup vegetable shortening

- 1/4 cup maple syrup

- 2 tbsp soy milk

METHOD

1. Mix together dry ingredients. Cut in vegetable shortening with a pastry cutter to the size of small peas. 

2. Add syrup and soy milk and bring together into a ball. Add a tiny splash more soy milk if needed.

3. Divide dough into two equal pieces. Roll and trim each into a 10" circle on a piece of parchment paper, using the cake pan as a guide. Don't worry, you can trim it more after it is baked. 

4. Place each piece of parchment/dough circle on a baking sheet. Place in the fridge to cool for 30 mins.

5. Heat the oven to 350 degrees. Bake one the middle and upper rack for 10 mins, rotating and switching the racks after 5 mins. Cookies should dry on the top and only very, very lightly brown. Do not over bake.

6. Remove from pans (parchment and all) to a cooling rack. When cooled, trim as needed with a small sharp knife using the cake pan as a guide. 

Marshmallow (from Plantified)

INGREDIENTS

- 3/4 cup salt free aquafaba

- 1/2 tsp xanthan gum

- 1 tbsp vanilla extract

- 1 1/2 cups sugar

- 2 tsp agar powder

- 2 tbsp glucose syrup

- 1/3 cup water

METHOD

1. In a large bowl, whisk aquafaba and xanthan gum to stiff peaks with a hand mixer. Whisk in vanilla. Set aside.

2. Bring the sugar, agar, glucose, and water to boiling in a small saucepan over medium heat. Bring to 250 F, stirring regularly/constantly to keep the mixture from sticking to the bottom of the pan. Be patient. The sugar will quickly jump in temperature, plateau, then rise again. Resist cranking the heat to hurry the process along.

3. Slowly stream the hot sugar mixture into the aquafaba, constantly whipping it in with the hand mixer. When the sugar mixture is fully incorporated, keep whipping the mixture until it returns to room temperature (more or less--the bottom of the bowl should not feel warm). You can do all this with a stand mixer, but I find that the sugar mixture likes to get caught up around the top of the beater, so using a hand mixer is better). 

Ganache

INGREDIENTS

- 1/2 cup light coconut milk

- 200g bittersweet vegan chocolate chips

- 2 tbsp margarine

METHOD

1. Heat coconut milk to bubbling in a small saucepan over medium heat. 

2. Remove from heat and add chocolate chips and margarine.  Stir until everything is melted and smooth.  Set aside to cool completely. 

TO MAKE THE CAKE!

1. Bake and cool the cake. Level the top of the cake, if necessary (i.e. make sure it is flat and not domed). 

2. Bake and cool the graham cookie layer. Trim to fit on top of the cake (you can do this while the cookie is still slightly warm if you want). 

3. Place one of the cake layers on a serving platter. Spread 3/4 cup of raspberry jelly on top. Place one of the graham cookies on top of the jam. 

4. Repeat step 3 with the remaining cake, jelly, and graham cookie, and set aside.

5. Make the marshmallow. The marshmallow will set fairly quickly, so be prepared. Spread 7/8 of the marshmallow on top of the cake/jam/cookie layer in your serving platter. Put the second cake/jam/cookie layer on top of the marshmallow (making sure the cookie side is down and the cake layer on top). Gently press down and use an icing spatula to smooth the sides. Use the remaining 1/8 of the marshmallow to aid in this endeavour. 

6. Let the marshmallow fully set. I like to put the cake in a cool place for this step because it makes the ganache step easier.

7. Make the ganache and let cool to room temperature.

8. Spread a thin layer of ganache over the entire cake, like you would a crumb coat of butter cream. Set aside in a cool place (the fridge) to set.

9. Use the remaining ganache to cover the cake. Set aside in a cool place to set.

English Muffins

I love English muffins but I find making them from a batter to be a real pain. It's hard to get quality muffin rings here, it's not easy to make them a consistent size, and it seems to take forever to make them. So, I reworked a Reinhart recipe by significantly upping the liquid and working the dough more like a ciabatta. The end result is a delicious muffin with some respectable air holes in the dough. Not as many as with a batter, but still pretty good. A stand mixer is essential here to get the gluten to develop properly. You also need a griddle, preferably one big enough to hold 8 muffins at a time so you can whip these off in three batches. 

INGREDIENTS (by weight, except where indicated)
Makes 24. Cut in half if needed. 
- 1 oz apple cider vinegar
- 27 fl oz soy milk at room temperature
- 1 lb 14 oz bread flour
- 22g sugar
- 16g instant yeast
- 16g salt
- 1.5 oz vegetable shortening

METHOD

1. Mix the vinegar into the soy milk, then add to the rest of the ingredients in bowl of a stand mixer.

2. Using the batter attachment, mix together until combined. Increase the speed to med-lo/med and keep mixing until the dough collects around the beater (this will take about 5-7 mins). 

3. Switch to the dough hook. Knead the dough on med-lo/med speed until it no longer sticks to the sides of the bowl (this will take a few minutes).

4. Transfer to a large, well-oiled bowl. With oiled hands, stretch and fold the dough 2-3 times. Let rest for 5 mins and stretch and fold 2-3 times again. Cover and let rise at room temperature. 

5. While dough is rising, oil enough baking sheets to hold 24 muffins.

6. When dough has doubled in size, shape into 2.5 oz balls. Use oiled hands as necessary, and try not to degas the dough. Place on the prepared sheets.

7. Cover dough with cling wrap. Place a empty cookie sheet on top of the dough. Gently press down to flatten the dough into pucks. Let the dough rise with the sheet on top. If the sheet is too heavy and seems to be flattening the dough, don't use it. Just keep pressing the dough down with your fingers throughout the rise to keep a puck shape. 

8. While dough is rising, preheat the oven to 350 degrees, and get a griddle heating to around 350 degrees. 

9. Working in batches, cook the muffins on the griddle for about 4 mins per side. These get a great rise on the griddle, so use your fingertips to press and keep them into a puck shape when they first go on the griddle.

10. Transfer to a baking sheet and bake in the oven for 8 mins. Transfer to a wire rack to cool.

TIPS:
1. Make sure to pinch the balls of dough tightly to seal the dough together. You need the good dough ball integrity (if that makes any sense) to get these to rise correctly.
2. Don't let the dough get too warm or it will get really hard to work with. Room temperature all the way.
3. Don't let the dough over-rise when shaped into balls. You want to bake these on the way up, so don't let them double.

WHAT IF I DON'T HAVE A STAND MIXER?!
Never fear! You can still make these. It's going to take some muscle but it can be done. To help you. here is a picture essay.

First, make sure to dissolve the yeast in the liquid before adding it to the flour.

Second, use a strong wooden spoon to bring the dough together. I actually prefer this spurtle because you can muscle through the dough without too much resistance. When it looks like this, let the dough rest for a few minutes. Then get back at it. The idea is to get the dough to gather around the spurtle in a ball. A vigorous circular motion will accomplish this. If you feel the gluten offering too much resistance, let the dough rest for a few minutes and then try again. It should pull away from the sides of the bowl and gather around the spurtle.

 When you have a fairly smooth dough, transfer it to to a lightly floured surface. You want enough flour to keep the dough from sticking.

 With the help of a pastry scraper, stretch and fold the dough like a letter. If you don't know what a letter is or how to fold one, ask your parents (or maybe even your grandparents).

 Rotate the dough 90 degrees and stretch and fold a second time.

Transfer the dough to a well-oiled bowl and turn to coat. With oiled hands, stretch and fold the dough  a third time. Let the dough rest for 5 mins.

What you are doing is building a gluten structure, and you should feel the dough firm up as you stretch and fold. When you can shape the dough into a ball like what you see below, your stretching and folding is done. Just keep the dough and your hands oiled, and stretch and fold until you reach perfection. Then cover and let rise.

 Good gluten structure will give you a good rise.

Now it's time to shape some balls of dough! I keep the dough on my fingertips, using my thumb to push the middle of the dough down while the fingers of my other hand bring the sides of the dough up. You should feel the bounciness of the gluten and a firm ball forms and firms up. If the dough gets too sticky, just lightly oil your hands.

The key is to seal the dough into a tight ball. This will give you a good rise.

 Let rise on a well-oiled piece of parchment per the recipe above.

 A good griddle is your friend.

 Flip and bake per the recipe above.

Sweet Potato Challah

I've been meaning to post this recipe for ages. Sweet potato is my new favourite way to replace eggs in enriched bread dough recipes. It makes the final loaf nice and soft, and adds colour to the dough that     mimics the many egg yolks of non-vegan challah. This is a version of Peter Reinhart's recipe from Artisan Breads Everyday, but I use a blender to incorporate the potato into the liquid ingredients. You can let the dough rise in the fridge, then shape and bake the next day as he calls for, but I usually just do everything in the same day because I don't have the time or the fridge space to follow his method. The recipe produces reliable results every time. Trust me: I make at least two recipes a week so the kids have buns for school lunches.

Makes 2 loaves, or 16 buns

INGREDIENTS
All measurements are weight, not volume

- 17oz warm water

- 2.5 oz oil

- 4 oz cooked sweet potato (see note* way below)

- 3 oz sugar

- 14 g instant yeast

- 19 g salt

- 2 lb 3 oz bread flour

- soy milk for brushing

METHOD

1. Place water, oil, sweet potato, sugar, yeast, and salt in a blender. Blend until smooth.

2. Add liquid to flour in a large bowl and bring into a dough. Knead until smooth. 

3. Shape into a ball and let rise, covered, in a large oiled bowl until doubled in size. 

4. From here, YouTube is your friend. Determine how many braids you want in your loaf (the pic above is a 6 braid) and find a video for how to braid it. Remember that the recipe makes two loaves.

5. Place braided loaves on a cookie sheet lined with parchment paper (ideally both loaves on one big sheet). Brush with soy milk.

6. Leave to rise, uncovered, in a warm place until almost doubled in size (about 1 hour). Keep brushing with soy milk every 15 mins or so, to keep the dough from drying out and to build up layers of soy milk (this will give the loaf that glossy finish when baked). 

7. While dough is rising, preheat oven to 350. 

8. Bake for 20 mins, then rotate the pan and bake for another 15-20 mins, until the loaves are evenly browned and sound hollow when thumped on the bottom. A convection oven really helps get an evenly browned loaf. 

A NOTE ON BUNS

This is also my go to recipe for buns--it makes 16 buns that I do as a 4x 4 batch bake on a large sheet pan. Brush them with soy milk like the loaves, but bake at 400 for 15-17 mins, rotating the pan half way through. Or, space them apart, slash the tops before baking, and sprinkle with sesame seeds after the last brushing with soy milk (as pictured below).

Or do hot dog/sausage buns. 

*Note: I prick the skin of a sweet potato a few times with a fork, then cook it in the microwave on the potato setting. It's fast and makes for a sweet potato that is not too wet. 

Naan Buns

When we were in Quebec City last week vegan food for the entire family was pretty hard to come by. We ended up eating at a burger place that had some vegan options: tofu on a bun, or something they called L'Indien. It was more like a large falafel on a bun, but the kids were more or less pleased with it. The idea is a good one, so I made my own version when I got home (caveat: I did not actually eat the original burger because fried food and me don't get along. Thanks, Crohn's!). First up, the naan bun. Next, the burger.

INGREDIENTS
Makes one dozen buns
- 2 cups warm soy milk
- 1 tbsp sugar
- 1 tbsp lemon juice
- 1 tbsp yeast
- 775g/1lb 11oz all purpose flour
- 3/4 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tbsp oil

METHOD
1. Whisk sugar and lemon juice into the soy milk. Whisk in yeast and set aside to fully dissolve and get frothy.
2. Whisk together flour, salt, baking soda and baking powder.
3. Add oil and yeast mixture to the flour and bring together into a dough. Knead for about 5 mins, or until smooth. Shape into a ball and placed in an oiled bowl, covered, to rise for an hour.
4. Divide the dough into 12 pieces and shape into boules. Press each boule into a flat, puck shape with your finger tips. Place on a baking sheet lined with parchment paper (or two, depending on the size of your oven and baking stone). Mist buns with oil, then cover. Place another baking sheet on top of the buns (this will let them rise but keep the puck shape) and let rise for about 45 mins, or until almost doubled in size.
5. While bread is rising, place a baking stone on the middle shelf of the oven and preheat to 450 degrees.
6. The buns work best if you bake them directly on the hot stone. I slide the parchment off the pan and on to the stone, but you could just put the pan right on the stone. In any event, brush the buns with water (top with poppy seeds if you want), and place in the oven. Reduce heat to 400 degrees.
7. Buns right on the stone will bake in 8-9 minutes. Buns on the sheet won't be far behind. Bake until buns are a deep golden brown and sound hollow when thumped on the bottom.
8. Cool on wire racks and enjoy!

1:15 Buns

Welcome to the new year! If your 2017 is going to be anything like my 2016, then you will need this recipe to get some rich bunly goodness into your meals post haste. They are a little more stodgy than a regular bun, but, hey, you can make these in one hour and 15 minutes and they taste better than anything from the grocery store. The key is to have a nice warm place to help the dough rise quickly. The baking powder also gives them a better oven rise.

Makes 6 buns
INGREDIENTS
- 15 oz bread flour
- 1 tsp baking powder
- 1 tsp salt
- 3 tbsp sugar
- 1 tbsp instant yeast
- 1/2 tsp apple cider vinegar
- 4 oz warm soy milk
- 5 oz warm water
- 1.5 oz oil

- warm soy milk for brushing
- sesame seeds

METHOD
0:00 - 10:00: Whisk together flour, baking powder, salt, sugar, and yeast. Whisk apple cider vinegar into the soy milk, then whisk in water. Add to flour along with the oil. Bring into a dough and knead until smooth. Shape into a ball.

10:00 - 30:00: Place dough in an oiled bowl, cover, and let rise in a warm place.

30:00 - 35:00: Shape dough into 6 boules. Place onto a baking sheet lined with parchment paper. Flatten into more of a puck-like shape. Brush with warm soy milk.

35:00 - 50:00: Let buns rise in a warm place, brushing with soy milk one more time half way through  the rise. Preheat oven to 400 degrees.

50:00 - 60:00: slash buns about 1/3 of the way through with a sharp knife. Brush once more with soy milk and sprinkle with sesame seeds. Finish the rise. The final buns won't have as much rise as a regular dough but don't worry, they have a good oven rise.

1:00:00 - 1:15:00: Bake the buns for 7.5 minutes, then rotate pan and bake for another 7.5 minutes. Cool and serve.

Bread Sticks

Vegan Daughter watched a movie at her friend's house last night and was intrigued with the bread sticks that came with their pizza order. She asked if I could make some for our pizza and movie night tonight. Vegan Son #3 is on a trip to Niagara Falls with his best friend this weekend, so I used his portion of pizza dough to make these. So, if you don't want to make six pizzas as my dough recipe  allows, consider making some bread sticks.

INGREDIENTS
- pizza dough
- 8 tsp onion powder
- 4 tsp garlic powder
- 1 cup nutritional yeast
- melted margarine

METHOD
Preheat oven to 400 degrees. 

1. Make the dough per the recipe (a half recipe will make 14 bread sticks). When dough has risen, make 60g boules, then roll into 10" ropes. 

2. Place ropes an inch or so apart on a baking sheet lined with parchment paper. Mist with oil, cover, and let rise until almost doubled. 

3. While dough is rising, pulse the onion powder, garlic powder, and nutritional yeast in a coffee grinder (or blender). 

4. When ready to bake, brush the the sticks with melted margarine. Top with the onion powder mixture (if you don't use it all, save the leftovers in a sealed container for next time).

5. Bake for 7 mins, liberally drizzle more melted margarine over the bread sticks, and bake for another 7 mins. 

6. Let cool on a wire rack, but eat while still warm. 

Garbanzo Bread (or buns)

I developed this recipe to get rid of the many cans of beans I had sitting in my fridge, drained of their precious aquafaba. The beans up the protein content of the bread and enrich the dough, giving it a wonderfully soft texture and more delicate crumb. Although the sponge does smell rather "beany," the chickpeas are indistinguishable in the final loaf. I always make a double recipe (in two separate bowls) and bake four loaves, or two loaves and a dozen buns. (And I apologize for my idiosyncratic measurements. That's just how I roll.) 

INGREDIENTS

Makes 2 loaves or 12 buns

Sponge

- 1lb 1oz flour (see note 1 below*)

- heaping tbsp instant yeast

- 1/2 can unsalted chickpeas (see note 2 below*) + warm water to make 20oz

Dough

- all the sponge

- 11oz flour

- 1/3 cup packed brown sugar

- 3oz oil

- 2 1/4 tsp salt

METHOD

1. Make the Sponge: Whisk together flour and yeast. Place your blender container on your scale, add the chickpeas, then the water to make 20oz. Blend until very smooth. Add to the flour and mix with a wooden spoon until blended. It will take a little elbow grease. Cover and let sit for an hour.

2. Make the Dough: add the remaining ingredients to the sponge and bring into a dough. Knead for 5-7 mins, or until smooth.

3. Let rise in a lightly oiled bowl for an hour, or until doubled in size. 

4. Punch dough down. If Making Bread: divide into two, shape into loaves, and let rise in 1.5 lb loaf pans. Bake at 350 for 38-40 mins. If Making Buns: divide into 12 pieces and shape into boules. Flatten into pucks and let rise on a large baking sheet (or two) lined with parchment paper. Brush with soy milk and bake at 400 degrees for 15-17 minutes. 

*NOTE 1: You can use hard baking flour, all purpose flour, or a mix of the two. All purpose flour gives the bread a "country loaf" feel and is perfect for hamburger and hotdog buns (and makes a great loaf too). When I use hard flour, I usually slash the tops of the loaves (and the hamburger buns) before baking (as you can see in the picture).  You can also use whole wheat flour but may have to add more water to the final dough.

*NOTE 2: I realize cans of chickpeas vary in size. Generally here they are around 12-15 oz. Half of any can will work, as long as your total liquid is 20 oz. 

Pumpkin Tarts

This is the last of my pumpkin recipes for this fall. It's too late for Canadian Thanksgiving, but these could be a hit at your very own American Thanksgiving. The filling has lots of pumpkin flavour but has a lighter texture than usual pumpkin pie filling. The filling does not have to be baked so these tarts come together relatively quickly. 

INGREDIENTS
Makes 24 tarts
- 24 frozen tart shells, baked

- 1/3 cup unsalted chickpea aquafaba
- 1/8 tsp xanthan gum
- 3 tbsp sugar

- 1/4 cup raw cashews
- 1 cup plain soy milk
- 1/3 cup sugar
- 1 cup cooked pumpkin (see note below*)
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- large pinch allspice
- pinch of salt
- 1 tsp vanilla
- 2 tbsp corn starch
- 1/4 tsp agar powder

- whipped topping

METHOD

1. Bake the tart shells per the instructions on the package. Cool.

2. Soak cashews in boiled water for 15 mins. Drain.

3. While cashews are soaking, add aquafaba and xanthan gum to a mixer bowl. Fix the mixer with a balloon whisk and whisk on med-hi speed until foamy. Add sugar 1 tbsp at a time, and blend until soft peaks form.

4. Put the soaked cashews and the remaining ingredients (but not the aquafaba mixture) in a blender. Blend until very smooth.

5. Pour the blender contents into a saucepan and cook on the stove or medium heat, stirring constantly. When bubbling, cook for two minutes.

6. Let mixture cool for 2 mins, stirring regularly to prevent a scum from forming. Fold in the aquafaba mixture completely.

7. Spoon mixture into the cooled tart shells (save any leftovers in the fridge and call it pumpkin custard). When they reach room temperature, transfer to the fridge to fully cool. I think these taste best the next day.

8. When ready to serve, top with the whipped cream of your choice (I use the recipe from Homemade Vegan Pantry, but you could use a commercial topping as well).

Pumpkin Oatmeal Raisin Cookies

The sudden proliferation of pie pumpkins in the grocery store has let to some experimentation in the kitchen. Accuse me of jumping on the pumpkin spice bandwagon if you must, but these cookies are irresistible with their perfect blend of chewy and crispy. 

INGREDIENTS
Makes at least 24 cookies
- 75g minute oats
- 150g all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt (omit if using salted margarine/butter)
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 112g margarine or vegan butter
- 105g packed brown sugar
- 90g white sugar
- 3 tbsp cooked pumpkin (see note below)*
- 2 tbsp unsalted chickpea aquafaba
- 1 tsp vanilla extract
- 1 cup raisins


METHOD
Preheat oven to 350 degrees. Line two baking pans with parchment paper.
1. Whisk together dry ingredients in a medium bowl.
2. Cream together margarine/butter with sugars in a separate medium bowl with an electric hand mixer. Add pumpkin and blend well. Add aquafaba and blend well, then blend in the vanilla. 
3. Add dry ingredients and mix until just combined. Mix in raisins
.4. Drop rounded tablespoons of batter on to the prepared baking sheets. This is a very wet dough, so a cookie scoop is the way to go. I use the 3/4 oz scoop. 
5. Bake in batches until golden, about 16-18 minutes. NOTE: baking time will be less on a dark baking sheet.
6. Let cool on the pan for 5 mins, then transfer to a wire rack until cool.

*NOTE: Microwaving is the way to go here. Cut the pumpkin in half and scoop out the seeds. Place cut side down on a plate and microwave until flesh if soft and coming away from the skin. Allow to cool before using, and keep the leftovers in a sealed container for other recipes. 

Pizza Dough

Every Saturday we have pizza and watch a movie. Needless to say, I have made a lot of pizza dough in my day. For years I have made fairly wet doughs (Neapolitan, focaccia, New York, etc.) which produce thin and crispy crusts with some chewiness when baked on a hot stone. More recently the kids have been asking for a thicker crust and I was happy to oblige. I wasn't happy with recipes I found since they tended towards the dense and stodgy, so I made my own recipe. This crust is thicker (and can handle a truck load of toppings) but is still crispy and chewy. The cold ferment imparts great flavour which is the most important thing of all.

INGREDIENTS

Makes six 10" crusts

- 6.5 oz semolina flour

- 14 oz bread flour

- 13 oz all purpose flour

- 2 tbsp sugar

- 2 tsp salt

- 1 tbsp instant yeast

- 4 oz oil

- 13 fl oz cold water*

- 6 fl oz cold soy milk*

*NOTE: you can use up to 22 fl oz of total liquid. They final dough is wetter, but nothing that some stretching and folding with oiled hands can't solve. I find this makes a perfect crust for freezing--the higher moisture content allows it to be baked, frozen, thawed, and reheated without drying out. I use 30g of sugar, 20g of salt, and 15g of yeast when I up the liquid. 

METHOD

1. Add all ingredients to a mixer bowl and bring together into a rough dough with a dough hook. Let dough rest for 5 minutes, then knead with the dough hook for 5-7 minutes, or until dough is smooth and slightly tacky (but not sticky). Add more flour or water as needed.

2. Turn dough out onto an oiled baking sheet. Divided into six equal pieces and shape into balls.

3. Mist with oil, cover well with plastic wrap, and place sheet in the fridge over night.

4. On baking day, take the dough out of the fridge at least two hours before you want to start baking. Reshape the balls and leave to rise in a warm place, covered. The dough is ready to shape when it is warm and has risen.

5. Preheat your baking stone in a 450 degree oven.

6. Lightly spray six separate pieces of baking parchment with oil (you can reuse these from week to week). With your fingertips, spread the dough into a 10" circle, creating a ridge on the outside if you want. Let the dough rise, uncovered, for another 30 minutes.

7. Top with whatever suits you, and bake until crust is golden and cheese is melted (about 8-10 minutes), removing the parchment once the crust swells and begins to firm up.

NOTE: If you don't want to do the overnight ferment, use warm water and soy milk, then let rise in an oiled bowl until doubled. Shape into 6 balls and let rise, covered, on an oiled baking sheet. Shape into crusts per the instructions above in step 6. 

Pretzel Buns

With the new school year ready to start in just over two weeks, it's time to get serious about baking for lunches. Of course, with two weeks of summer still left why not bake something that can also  help you get the most out of the waning BBQ season? These pretzel buns are perfect for a veggie burger, tofu salad, or my summertime favourite: tomato and cucumber. The dough recipe is more or less Peter Reinhart's but I have altered the method so the end product has that deep brown pretzel colour but it still soft enough to function as a bun.

INGREDIENTS

Makes 12 buns

Dough

- 31.5 oz (6 3/4 cups) white bread flour

- 16.5 g (generous 2 1/2 tsp) salt

- 5 g (1 1/2 tsp) instant yeast

- 18 fl. oz (2 1/4 cups) lukewarm water

- 1.5 oz (3 tbsp) oil

Poaching Liquid

- 16 fl. oz (2 cups) water

- 2 oz (8 tsp) baking soda

- aquafaba for brushing

- sesame seeds

METHOD

1. Combine the flour, salt, yeast, water, and oil in a bowl. Bring together into a rough ball and let sit for 5 minutes. Knead (either by hand or a machine) until dough is smooth but slightly tacky (about 5 mins).  Add water or flour as needed).

2. Shape dough into a ball and transfer to a lightly oiled bowl. Cover and let rise for an hour, or until doubled in size. Punch dough down, knead lightly for a minute, reshape into a ball and let rise in the covered bowl for another hour (or until doubled).

3. Line a large baking sheet with parchment paper and lightly spray with oil.

4. Divide the dough into 12 equal pieces and shapes into boules.

5. Roll each boule into a rope about 12 to 14 inches long. Shape into buns per the pictures below.

a) Grab the rope with your left hand about 1/3 of the way up, with your right hand at the opposing end.

b) Use your right hand to make a knot in the dough where your left hand is positioned. Use the fingers of your left hand to keep the knot open. 

c) Tuck the end in your right hand under and through the hole (at 4:00 if the bun was a clock).

d) Tuck the end in your left hand over and through the hole (at 7:00) to the back of the bun. Use the end that was formerly in your right hand to close the hole.

6. Mist the top of the buns with oil, cover with plastic wrap, and let rise for about 30 mins, until swelled but not doubled.

7. Preheat oven to 400 degrees F.

8. Prepare the poaching liquid: in a large pot bring the water to simmer. You want about 1.5 inches of water it the pot, so adjust the amount above as needed. Make sure to increase the baking soda the same amount. When water is simmering mix in the baking soda and stir to dissolve.

9. Poach the buns (working in batches as your pot will allow) for 30-60 seconds each side, placing the top side in first. Remove with a slotted spoon back to the prepared baking sheet.

10. Brush each bun lightly with aquafaba and top with sesame seeds.

11. Bake for 16-18 minutes, rotating the baking sheet at the halfway point.

12. Let fully cool on a wire rack.

Savoury Stuffing Rolls

What?! A new post?! As I explained on ye olde Vegan Dad Facebook page, I have been battling Crohn's this entire year and that has very much dampened my enthusiasm for cooking and eating. I think I am finally getting it under control, so here's hoping! I have also spent the last three weeks on strike which was the inspiration for these buns. On the picket line we have been blessed by endless treats from supporters. I thought it would be nice to have a handheld savoury snack instead and these fit the bill. They are reminiscent of stuffing, hence the name. You could easily add some cranberries in with the apple, or raisins. Use this as a starting point and go nuts (maybe even add nuts?). Could be great for Thanksgiving or Christmas dinner.

INGREDIENTS
Makes 24 rolls
- 1 recipe everyday whole wheat bread (make with all white bread flour, if desired, as I did)
- 2 potatoes and 1 carrot, small dice (about 2 cups total)
- olive oil
- sea salt
- 4 garlic cloves
- 1 leek, white and light green part, halved and thinly sliced
- olive oil
- 1 cooking apple, peeled, small dice
- 1/4 tsp sage
- 1/2 tsp thyme
- 1/2 tsp marjoram
- 1/4 tsp cinnamon
- freshly ground pepper
- soy milk for brushing

METHOD
1. Make the dough per the recipe link above. While the starter is rising, preheat the oven to 400 degrees.
2. Toss the diced potato and carrot in a splash or two of olive oil and season lightly with sea salt. Transfer to a cookie sheet lined with baking parchment and bake for 20 mins, turning the veggies after ten to ensure and even roast.
3. Wrap the unpeeled garlic cloves in a piece of aluminum foil and roast along with the veggies for 20 mins.
4. Set veggies and garlic aside to cool.
5. Heat a splash of olive oil in a small frying pan over med-lo heat and saute leeks until softened (about 5-7 mins). Add apple and cook for a minute more. Skin and chop up roasted garlic and mix through. Remove from heat.
6. Continue making the dough but add the herbs in to the dry ingredients. Add the veggies and diced apple/leek mixture in during the final two minutes of kneading. I like to start this in the stand mixer with the dough hook, but finish on a lightly floured counter to make sure nothing gets too smushed up. Add more flour is the dough is too wet. It should be slightly tacky but not sticky.
7. Transfer dough to a oiled bowl and let rise for an hour, or until doubled.
8. Line a large cookie sheet with parchment paper (or two smaller trays). Divide dough into 24 equal pieces and shape into rolls (a little tricky with all the veggies and apple, but be patient). Place on tray (in six rows of four), mist with oil, and cover with plastic wrap to let rise.
9. Preheat oven to 400 degrees.
10. When rolls have almost doubled and are touching one another, brush tops with plain soy milk and bake for 15 minutes, rotating tray half way through for an even bake. Cool but enjoy while still warm.

Strawberry Tart

Full disclosure: I have posted this recipe, more or less, before. But this is the version without so much rat in it.

A friend surprised me today by dropping off a basket of freshly picked strawberries, and if a pie/tart is what you are after then I think this is the perfect way to enjoy strawberries in their prime. The only thing new this time around is the tart shell (I have posted a tart shell recipe before). I don't buy vegan cream cheese on a regular basis so I hope the use of aquafaba makes this recipe more accessible. I think it made for a better shell as well--crisp and durable, yet tender and so very delicious.

INGREDIENTS
Tart Shell (makes a 9" shell)
- 1 1/4 cup (200g) all purpose flour
- 1/2 cup (60g) icing sugar
- pinch of salt (or 1/4 tsp is using salt-free margarine)
- 1/2 cup (125g) cold vegan butter (or margarine, or half margarine and half vegetable shortening)
- 2 tbsp aquafaba
- 1 tbsp light coconut milk

METHOD
1. Whisk together flour, icing sugar, and salt. Cut in fat with a pastry cutter.
2. Whisk together aquafaba and coconut milk, then add to flour mixture. Use a fork/your hands to bring together into ball.
3. Flatten into a disc and wrap in plastic. Refrigerate for an hour.
4. Roll out dough on a floured surface into a circle large enough to overhang the sides of your tart pan. Trim any excess along the outside bottom of the pan, then fold the overhang to the inside the pan. Press the dough smoothly and evenly into the pan.
5. Place in the freezer for 30 mins. Preheat oven to 400 degrees.
6. Blind bake the shell: line the shell with heavy duty aluminum foil. Fill with dried beans or baking weights. Bake for 15 mins (or until shell looks dry when you peel back the foil), then remove the beans and foil.
7. Reduce heat to 350 degrees and bake for another 8-10 mins, or until golden. Remove from oven and let cool.

Filling
- 6 cups fresh whole strawberries
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup water

METHOD
1. Mash enough of the berries to measure 1 cup. Place remaining berries in a large bowl.
2. In a medium saucepan, whisk together sugar and cornstarch, then gradually whisk in water and then crushed berries.
3. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute.
4. Cool for 10 mins, then pour over berries and gently turn to coat. Transfer to cooled tart shell and chill at least 3 hours or until set.

Terrible picture but great idea: a creamy topping is the perfect addition. This is rad whip from Vegan Pie in the Sky. 

Chocolate Chip and Walnut Cookies

Most of my forays into aquafaba have been failures, but these are a smashing success. I don't know why the magic bean juice acts just like an egg in this recipe and not in others, but it does. These are thin and crispy and yet still chewy--exactly like a chocolate chip cookie should be. The recipe is adapted from The Essentials of Baking.

INGREDIENTS
Makes 18-24 cookies
- 1 1/4 cups (200g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt (omit if using salted margarine/butter)
- 1/2 cup (125g) margarine or butter
- 1/2 cup (105g) packed brown sugar
- 1/4 cup plus 2 tbsp (90g) white sugar
- 3 tbsp chickpea aquafaba
- 1 tsp vanilla extract (or maple extract)
- 1 cup chocolate chips
- 3/4 cup chopped walnuts

METHOD
Preheat oven to 350 degrees. Line two baking pans with parchment paper. 
1. Whisk together dry ingredients in a medium bowl.
2. Cream together margarine/butter with sugars in a medium bowl. Mix in aquafaba and extract. Add dry ingredients and mix until just combined.
3. Mix in chocolate chips and walnuts.
4. Drop heaping tablespoons of batter on to the prepared baking sheets. Flatten a bit with your fingers.
5. Bake in batches until golden. Smaller cookies will bake in 10-13 minutes, larger cookies in 12-15 minutes. I like to bake for 10 mins, then give the pan a quick rap in the counter to flatten the cookies, the return the pan to the oven to finish baking.
6. Let cool on the pan for 5 mins, then transfer to a wire rack until cool.

Mexican Bread Pudding with Spiced Syrup

This recipe is a mash-up of Isa's bread pudding from Isa Does It and a recipe from the very first vegetarian cookbook I ever bought, Simple Vegetarian Recipes. I used the all white flour version of my Everyday Bread because it has a nice open crumb structure that easily soaks up the liquid. If you are using a denser or leaner bread, give it more time to soak. I think it's worth the time to use the vanilla bean, but your can sub in 2 tsp vanilla extract and forget heating it on the stove. The agar is probably not needed--I was just panicking that I was adding too much liquid. As written, the end result is a moist and custardy pudding that pairs nicely with the anise notes from the syrup. The almonds provide some texture to make for a perfect dessert.

INGREDIENTS
Bread Pudding
- 7 cups cubed stale bread
- 1 cup raisins
- 3/4 cup sliced almonds
- 1 1/4 cups almond milk
- 1/8 tsp turmeric (optional)
- 1 vanilla bean
- 1 can light coconut milk
- 1/4 cup cornstarch
- 1/4 tsp agar (probably optional)
- 2/3 cup sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp allspice

Spiced Syrup
- 1 cup water
- 1 cup packed brown sugar
- 1 cinnamon stick
- 2 star anise
- 4 cloves

METHOD
Bread Pudding
Preheat oven to 350 degrees. Grease a 9x9 baking pan.
1. Put bread in a large bowl. Add raisins and almonds and toss to mix.
2. Scrape vanilla bean and whisk into the almond milk in a sauce pan. Whisk in turmeric. Add the bean pod and bring to bubbling over medium heat. Remove from heat and let cool. Remove bean pod.
3. Whisk in coconut milk, then whisk in cornstarch until smooth. Whisk in agar.
4. Whisk in the sugar and spices. Pour mixture over the bread and gently turn to coat. Let sit for 5-10 minutes, or until the bread has soaked up as much liquid as it can. Gently mix the bread halfway through if necessary. Transfer to prepared pan and distribute evenly.
5. Bake for 35 mins, or until golden and the liquid has set.

Spiced Syrup
1. While the pudding is baking, add all ingredients to a small saucepan. Bring to bubbling over medium heat and let bubble away for 10 mins. Remove from heat. Remove spices just before drizzling over the served pieces. 

Creamy Chickpeas and Biscuits

This is pure comfort food inspired by a frosty walk home one day. The creaminess of the coconut milk complements the earthiness of the chickpeas and the sweetness of the roasted pepper. And all of that on top of a tender biscuit. The biscuits are a Reinhart-esque riff on The New Basics Cookbook recipe. The key here is to make sure all of the sides of your biscuit are cleanly cut--you can accomplish this with a good biscuit cutter, or by using a pastry cutter as I have suggested below. Cleanly cut sides allow the laminated dough to rise nice and high.

INGREDIENTS
Creamy Chickpeas
- 3 tbsp oil
- 1 medium red onion, diced
- 1 rib celery, small dice
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 medium (yellow) potato, diced
- 1 spring fresh thyme
- 2 tbsp finely chopped fresh sage
- 1/4 cup all purpose flour
- 3.5 cups warm vegetable stock (more as needed)
- 1 can chickpeas (or white kidney beans), drained and rinsed
- 2 roasted red or orange pepper, peeled, seeded, and chopped
- 1/4 cup nutritional yeast
- 3/4 cup corn
- 3/4 cup peas
- 1 can light coconut milk
- salt and pepper to taste

METHOD
1. Heat oil in a large pot over medium heat. Saute onion and celery for 5-7 mins, or until golden. Add garlic and saute for 1 min more.
2. Add carrot, potato, herbs, and a big pinch of salt and saute for 3-5 mins, until fragrant and sizzling. Add flour and mix well to coat. Cook for 1 min then stream in the stock, stirring constantly to avoid lumps.
3. Add chickpeas, roasted peppers, and nutritional yeast and bring to bubbling. Reduce heat and simmer for about 30 mins, uncovered, until veggies are tender. If the sauce reduces too much, add more stock.
4. Add corn and peas and cook for 3 mins, or until done. Remove thyme sprig.
5. Add in as much of the coconut milk as needed to get the consistency you want (I used the whole can).

Biscuits
- 1 1/2 cups all purpose flour
- 1 tbsp baking powder
- 2 tsp sugar
- 1/2 tsp salt
- 5 tbsp (2.5 oz) cold vegan butter
- 1/2 tsp apple cider vinegar
- 3/4 cup plain soy milk

METHOD
Preheat oven to 450 degrees. Line a baking sheet with parchment.
1. Whisk together flour, baking powder, sugar, and salt in a medium bowl.  Cut in the butter until the mixture resembles coarse bread crumbs.
2. Add the vinegar to the bottom of a 3/4 cup measure. Fill half way with soy milk and mix until thick. Fill the cup measure full and add to flour mixture. Bring together into a soft dough with a wooden spoon.
3. Turn dough out onto a well-floured surface. Roll/pat into a rectangle then fold like a letter. Turn the dough 90 degrees and repeat. Repeat again. The dough should have firmed up by now. Roll into a rectangle, trim the outside edges with a pastry cutter, and cut into 6 or 8 pieces.
4. Brush the tops of the biscuits with soy milk and bake for 14 mins.