Hey there, holiday lovers! Let's talk about what makes this time of year so special: spending quality time with family and friends, enjoying the festive vibes, and indulging in all those delicious holiday treats. This year, we're making it a point to ensure everyone in our family gets to enjoy the holiday feasting, no matter their dietary preferences. That's why we're thrilled to introduce you to Vegan Baking Made Simple, a cookbook that’s a real game-changer for plant-based baking enthusiasts.
Author and pastry chef Saloni Mehta explains her mission: “My aim with this cookbook is to simplify complex baking recipes, ensuring they're made with easily accessible vegan ingredients that don’t break the bank.” And let me tell you, her recipes are just as straightforward as their non-vegan counterparts. This season, why not add one of these delightful creations to your holiday dessert table?
Zesty Lemon Poppy Seed Cupcakes
(Makes 12 cupcakes)
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3⁄4 cup unsweetened vegan milk, at room temperature
1 ⁄3 cup plain vegan yogurt, at room temperature
1 tbsp. lemon juice
1 cup sugar
Zest of 1 lemon
1 ⁄3 cup canola oil
1 tsp. vanilla
1 3⁄4 cups flour
1 1 ⁄2 tsp. baking powder
1 ⁄2 tsp. baking soda
Pinch of salt
2 tbsp. poppy seeds
Prepared vegan lemon curd
Directions:
1. Preheat your oven to 350°F. Line your cupcake tray with liners. In a bowl, combine the first three ingredients; let them sit for about three minutes. Then whisk in the sugar, lemon zest, canola oil, and vanilla.
2. In a separate bowl, mix all the dry ingredients together. Gradually add this mixture to the wet ingredients, folding gently to combine. Stir in the poppy seeds. Fill each cupcake liner about 2/3 full. Bake for 15 minutes, or until a toothpick comes out clean. Let cool completely.
3. Once cooled, carve out a 1-inch hole in the center of each cupcake and fill it with the prepared vegan lemon curd. Frost with buttercream* and serve.
*Buttercream Instructions: In a bowl, use an electric whisk to beat 3⁄4 cup cold, cubed vegan butter and 1 cup powdered sugar for about five minutes. Slowly incorporate another cup of powdered sugar and whisk for another three minutes. Add in 2 tsp. vanilla and 4 tsp. lemon juice, mixing until smooth. Transfer to a piping bag for easy application.
PER PIECE: 378 calories, 6 grams protein, 57 grams carbs, 1 gram fiber, 38 grams sugar, 15 grams fat.
Delightful Apple Crumble Bars
(Makes 9 bars)
1 cup cold vegan butter, cubed
3⁄4 cup plus
3 tbsp. sugar
1 tsp. vanilla
2 3⁄8 cups flour
2 tbsp. cornstarch
1 ⁄8 tsp. salt
1 Gala and 2 Granny Smith apples, cubed
1 tsp. cinnamon
Caramel sauce, optional
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Directions:
1. Preheat your oven to 350°F. Grease an 8 x 8-inch baking pan and line it with parchment paper, leaving an overhang for easy removal. In a bowl, use an electric whisk on low speed to mix the cubed butter and 3⁄4 cup sugar for about three minutes.
2. Add the vanilla, 21⁄4 cups flour, 1 tbsp. cornstarch, and a pinch of salt. Mix on low until the dough comes together. Press the dough into the prepared pan and bake for 12 minutes. Let it cool for 10 minutes.
3. In another bowl, mix the cubed apples, cinnamon, 3 tbsp. sugar, 2 tbsp. flour, and 1 tbsp. cornstarch. Spread this mixture evenly over the shortbread base. Top with the crumble mixture*. Bake for 35 minutes.
4. Allow the bars to cool in the pan before lifting them out. Drizzle with caramel sauce if desired, then slice into 9 bars and serve.
*Crumble Mixture: Combine 1 ⁄4 cup brown sugar, 2 tbsp. sugar, 9 tbsp. flour, 1 ⁄2 cup rolled oats, 1 ⁄2 tsp. cinnamon, and a pinch of salt in a bowl. Pour in 1 ⁄3 cup melted and cooled vegan butter, mixing until crumbly.
PER PIECE: 533 calories, 13 grams protein, 84 grams carbs, 4 grams fiber, 35 grams sugar, 19 grams fat.
Decadent Chocolate Chunk Cookies
(Makes 12 cookies)
3⁄4 cup chopped vegan dark chocolate bar
2⁄3 cup cold vegan butter, cubed
3⁄4 cup plus
2 tbsp. light brown sugar
1⁄4 cup unsweetened vegan yogurt, at room temperature
2 tsp. vanilla
1 cup flour
3⁄4 tsp. baking soda
1⁄4 tsp. salt
Flaky sea salt, for topping
Directions:
1. Grease a baking tray and line it with parchment paper. Chop the chocolate bar into small chunks and set aside. In a bowl, combine the cubed butter and brown sugar. Use a stand mixer with a paddle attachment or an electric whisk to mix on low for 2 to 3 minutes. Add the yogurt and vanilla, mixing on low.
2. In another bowl, whisk together the flour, baking soda, and salt. Gradually incorporate this dry mixture into the butter mixture, mixing on low for 1 to 2 minutes until the dough forms. Fold in three-quarters of the chocolate chunks.
3. Use a cookie scoop to portion out the dough onto the prepared tray, spacing them about 2 to 3 inches apart. Chill the dough in the fridge for at least two hours.
4. Preheat your oven to 350°F. Bake the cookies for 11 to 12 minutes. While they’re still warm, add the remaining chocolate chunks on top. Let them cool completely on the tray, then sprinkle with flaky sea salt before serving.
PER PIECE: 246 calories, 5 grams protein, 33 grams carbs, 0 grams fiber, 11 grams sugar, 12 grams fat.
