Baking without Dairy & Eggs Class

I forgot how exciting it is to hear new or possibly new vegans talking around you. That exploration into something new that helps the animals, the planet and yourself can be extremely rewarding. The talk I gave last night concerning baking without dairy and eggs will hopefully give people some more tools to be successful at their new lifestyle.

One thing I heard discussed last night is whether you will actually see a personal difference when adapting to a vegan diet. The truth is, we are all so different and our bodies react in their own special way, it is hard to say. When I went vegan I was young, I was not as in tune with my body and I didn’t really care about health since it was all about the animals for me. I was too distracted trying to change the world. I do know that now, I have good cholesterol readings. I was such a cheese addict I know that would not be the same case if I was not vegan. I have become more aware of nutrition. I look younger than my age. Whether a person has a noticeable change when they go vegan may not always happen, but I guarantee, that all individuals will reap benefits by switching to a plant based diet. And most importantly to me, I can live with my conscious of knowing my life (mostly) did not cause the suffering of others through my dietary choices.

Here are some links to recipes I thing you will enjoy.

Non-dairy cheese class (ricotta, cheese sauce and my roasted red pepper cashew spread).

Cheesecake!

Gluten Free & Vegan Recipes!

Black Eyed Peas and Greens Soup (It is so good!)

Buckwheat Stuffing (also gluten free)

Fresh Collard Wraps

Mango Mint Salad

Cannellini Herb Spread

There are lots more recipes on my blog for biscuits, pancakes, cupcakes, cakes, sour cream lasagna, cookies, gluten and so much more!

Here is the information from the class:

Dairy Free Baking

• Any recipe which calls for milk, a replacement can be used. These include “milk” made from soy, rice, almond, oat and even hemp. Soymilk works the best as a replacement.

• To replace butter in a recipe, use a non-hydrogenated margarine or shortening. Earth Balance is a non-dairy margarine which works really well and Spectrum has a shortening made from palm oil. Using a regular oil may not work properly for the recipe.

• If a recipe calls for buttermilk, simply add 2 tsp lemon juice or apple cider vinegar per one cup of milk replacement. Stir, and let stand a minute.

• If a recipe calls for milk powder, you can use a non-dairy milk equivalent in a powdered form. Two brands which work well in baking includes “Better than Milk” Soy Powder and DariFree Milk Powder Alternative made from potato. If a recipe calls for less than 2 Tb of the milk powder, you can simply omit the ingredient.

Egg Replacers

• Flaxseed Meal: 1 Tb. flaxseed meal + 3 Tb. water = 1 egg. Mix together flaxseed meal and water, let sit a couple of minutes, then add as you would egg. This is a useful egg replacement that works for most applications, but will add some color specs to your baked goods.

• Chia Seeds: Combine 1/3 cup of seeds with 2 cups water and let sit a few minutes. Use ¼ cup gel per egg. Very versatile and works for most baked good, plus it adds nutrition.

• Starches: Combine 1 Tb. of starch (corn starch / potato starch) + 3 Tb. water = 1 egg. Eggs are mostly used as a binder in cookie recipes, so this works best with cookies.

• Bananas: Use ¼ cup of mashed banana per egg. Great for muffins or sweet breads that benefit from a banana taste.

• Apple Sauce: Use ¼ cup of applesauce per egg. Works best in muffins and sweet breads.

• Blended Silken Tofu: ¼ cup tofu = 1 egg. Blend before adding to the recipe. Great for cakes! This will gives cakes a moist texture without being too dense.

Please feel free to contact me with any questions. I am happy to help!

Egg and Dairy Free Baking Class Tonight!

As part of Try Vegan Week here in Portland, OR, I am teaching a class on egg and dairy free baking. Learn to veganize your favorite recipes and why vegan baking is so much more fun! Plus, I will be available to answer any questions you have about egg and dairy free alternatives, whole grain baking, gluten free info, veganism, how cute my rats are (especially eating tofu) and so much more!

Baking Without Dairy & Eggs
8 pm at Bay Leaf (4768 SE Division St.)

For more information please go to http://www.tryveganpdx.com/ or here is a link to the whole week’s schedule.



Biscuits made with a veganized buttermilk.

Camping requires cookies

The other Chelsea eats the cookie while waiting for the ferry.

Baking cookies the night before a camping trip has become a ritual and I like it. The trip to San Juan Island included a 5 hour drive, 2 hour ferry wait and 1+ hour ferry ride, so the cookies made good snacking. The plan was to use the cookies as a sandwich with roasted vegan Dandies marshmallows as well, but sadly, the marshmallows were placed in the cooler and got ruined. It really was sad. I’ve only gotten to roast marshmallows twice in the last 15 years, since vegan versions are still fairly new to the market. Luckily there were orcas and beautiful landscape, deer and friends to distract me from this flaw in the trip. And the cookies were great by themselves.

Chocolate Chip Oat Coconut Cookies

2 cups Organic Unrefined Cane Sugar
½ cup Vegan Margarine
½ cup Almond Milk
2 tsp Vanilla
2 cups Unbleached White Flour
1 cup Quick Rolled Oats
2 tsp Baking Powder
¼ tsp Salt
½ cup Shredded Coconut, unsweetened
½ cup Vegan Chocolate Chips

Cream together the sugar and margarine until smooth. Add the almond milk and vanilla and blend some more. Add the flour, oats, baking powder and salt, and mix until mostly combined. Add the coconut and chocolate chips and finish mixing until combined, but careful not to mix too much. Refrigerate for 20-30 minutes. Form into balls and place on greased cookie sheet. Bake at 350°F for 10-12 minutes. Allow to cool on cookie sheet for a few minutes before cooling on rack. Makes about 2 dozen cookies.

Lemon Coconut Cake

A little bit tart, occasionally sour and lots of sweet. That sums up my friend Liz who just celebrated her birthday, and the cake I made for her. Looks like the cake was a success and I love the different flavor combination. And it is always great to celebrate with a good friend!

Lemon Coconut Cake

Lemon Coconut Cake:

½ cup Soy Margarine

1 ½ cups Organic Raw Sugar

½ cup Silken Tofu, blended

1 cup Almond or Coconut Milk
½ cup fresh Lemon Juice

1 tsp Vanilla

2 ½ cups Unbleached White Flour
½ cup Shredded Coconut (unsweetened)

1 Tb Baking Powder

½ tsp Salt

Lemon Frosting:

1/2 cup Margarine

3 cups Powdered Sugar

3-5 Tb Lemon Juice

1 cup Coconut Flakes (unsweetened)

Cream together the margarine and sugar until smooth. Add the tofu and blend. Add the vanilla and lemon juice and blend some more. Slowly add the almond or coconut milk as the beaters continue mixing. Add the flour, baking power and salt and blend until just mixed in. Put in the shredded coconut and stir in with a spatula until incorporated. Fill two greased 9-inch cakes pans with equal amounts of batter. Bake at 350°F for 25-30 minutes. When cakes are done, the top should spring back when lightly touched.

Frosting: Blend the powdered sugar and margarine together. Add lemon juice, a little at a time, until you reach the desired texture.

To assemble the cake, frost the top of one 9-inch cake. Add the other cake layer on top and frost it as well. Go around the sides with more frosting making sure to cover the entire cake. Sprinkle the coconut flakes onto the frosting (top and sides), patting it into the frosting to make sure it sticks. Serve with a birthday.

Curry Veggie Split Pea Soup

This is the time of year that I can really get into veggies! I am trying to visit the farmers markets and check out all the local offerings at my local natural food store. I have been eating a lot of salads and have found that making bean spreads work great in place of a traditional salad dressing. I have used hummus, bean & artichoke dip and I even had success blending up black beans with a green tomatillo salsa.

Soups are also great for veggies. Although I avoid making soup when the temperature is above 90°F outside, the summer here has been mild and soups can be so easy to conjure up. Here is my latest creation.

Curry Veggie Split Pea Soup

1 ½ cups Green Split Peas
4 cups Water
4 cups Vegetable Broth
2 Potatoes, diced
2 large Carrots, chopped
1 small Onion, chopped
1 bunch Kale, chopped
2-inch piece of Ginger, minced
2 tsp Curry Powder
1 tsp Garlic Granules
1 tsp Black Pepper
1 tsp Sea Salt
1/4 cup Nutritional Yeast (optional)

Bring the water and split peas to a boil. Reduce heat to a simmer, cover and cook 30 minutes. Add the broth, potatoes, carrot, onion and ginger and cook an additional 15 minutes. Add the spices and kale and simmer until kale is soft, about 10 minutes.

These spices are how I like it. You may find starting with less salt and pepper and adding more as you go will cater to your own taste buds. I really like ginger, so cut down on this is you are not as much of a fan. Soups are great in that they can easily be altered to your own liking.

Rats are Rad!

Devi and Anatidae being held by auntie Liz

People just do not understand rats. I have spent most of my adult life in and out of relationships with rats, since their one downfall is a short lifespan of 2-3 years. Even with this in mind, it is worth the love investment in these tiny furry creatures regardless of the heartbreak you will later suffer.

What does this have to do with veganism? Part of me being vegan is my understanding of animals and their feelings and personalities and knowing who they are, not what they are. Animals in general are misunderstood as an object, something put on earth to use or something that can’t feel. Rats are especially subject to these misconceptions where they are readily used in animal research and so many people hate the idea of them being companion animals.

I personally describe rats as being like very small dogs, but smarter. I’ve even had a rat who once out-smarted my dog who was confused for days after she moved her nest to get away from his insistent curiosity. They are very loyal and loving as well. My rats Nicademus and Sadhu were brothers adopted at the Oregon Humane Society. I went in there with only $2 planning to not take anyone home. But there was a special, 2 for 1 deal, and rats only cost $2. It was fate that brought me so much joy and love and laughter. I remember them running up to me everyday when I would get home to greet me. They would often sleep in my arms at night or sit on my shoulder while watching tv. They were with me often and shared many wonderful moments together.

When I was faced with a decision to adopt more rats who needed a home, I asked myself what to do? I did not want any more pets at home with my two needy cats already getting so much of my attention. But then I remembered all that affection from my previous rats and knew the answer once I stopped asking my brain, and asked my heart what to do.

Devi and Anatidae are about 2 months old and already their individual personalities are shining through. Devi was named after Amrita Devi, who gave her life in the 1700s to save the forest her village relied on from being cut down. Although many people died that day in the effort Devi started, the forest was spared. This little rat is a sweet heart who is more social and more adventurous. Anatidae is the family order for ducks and geese which I did a report on for a biology class. I call her little Ana and she is much more shy than Devi, but has moments of bravery which is cute to watch.

I am so excited for years of experiences with these two adorable rats. They are a good reminder how sometimes two species can get along so amazingly well.

Portland's Vegan Iron Chef 2010

I have never seen an iron chef competition on TV so I was excited my first experience would be with Portland’s first Vegan Iron Chef competition organized by friends with Try Vegan PDX. Liz did an amazing job with the art direction and all the posters and everything was top notch. I was impressed with Jess’ directing abilities shouting for action to the runners to make sure everything got done. Who knew she could be so authoritative. I liked it! Of course there were tons of other volunteers for the pantry and donations and the venue and other things that Deanna, Tina, Cindy, Val and people I did not know got done. Personally, I enjoyed just being able to take a seat and enjoy. It was quite the show!

The competitors included Aaron Adams from Portobello who is opening at his new location this month. This is where I have found the best lasagna I have ever eaten and his friendliness and culinary knowledge is impressive.

Wes from Blossoming Lotus excels at raw foods in my opinion and has unique vegan options to choose from.

I have never eaten at Quasu’s Asaase Ital Palace food cart by PSU, but somehow I found myself routing for her. Maybe it was her mystery or the fact she was the closest to me on the stage with no formal training or maybe it was that I found her poster to be the most compelling.

The competition was fun to witness and the stage was hectic with chefs and their assistants trying to get everything done in the 75 minutes allotted and volunteer runners were busy trying to help and not be in the way. I think they did a great job. I was so jealous I did not get to taste anything since everything looked so tasty.

I especially appreciated Joanna from Yellow Rose Recipes since she explained more what she tasted rather than stating the obvious one judge did. In the end, Quasu was announced the winner, but I think the whole Portland vegan community were the winners that night.