Dear Baking, I miss you.

IMG_2094

 

Hi bakers!

My apologies for the complete lack of cooking and baking posts these past few weeks. I spent a good chunk of the new year with a cast on my arm (yaaaay), moved to Toronto, and have been training for a race.  Needless to say, baking has not been at the top of my ‘to-do’ items.

Now that I am settled and completly healed I am going to try and post more often on cooking/baking, especially healthy and low fat recipes!

Happy Baking!

Emma

The Bookshelf

Hi Everyone!

It’s Wednesday again (believe it or not) so it’s time for another book shelf selection!

Since I am writing this post pretty ‘early’ this morning breakfast seems to be on the brain. In fact, my stomach is growling while I am writing this.

One of my favourite grab-and-go breakfasts is a homemade muffin and one of my all time favorite muffin cook books is 150 Best Vegan Muffin Recipes!

This book is written by Camilla Saulsbury, a freelance food writer, recipe developer and cooking instructor.

Eveything I have made from this book has been delicious! The Morning Oatmeal Muffins are fantastic. I could eat one right now!

Another appealing aspect of this book is its price. The book is around $15 and can be found on Amazon and Indigo/Chapters.

I hope you try it out.

Happy Baking (and eating)!

Emma

Vegan Pumpkin Pie

This past weekend was Canadian Thanksgiving and I made my annual easy vegan pumpkin pie. I love this recipe and it has been my go-to ever since my mom sent it my way. You can find the recipe at About.com.

Ingredients:

3/4 pound silken (soft) tofu
1 16 ounce can pumpkin puree
1 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/3 cup oil
1 tsp vanilla
1 cup brown sugar
1 1/2 tbsp molasses
1 pre-made pie crust

 

 

Preparation:

Pre-heat oven to 350 degrees.
Combine all ingredients in a food process or blender and process until smooth. Pour into pie crust.

Bake for one hour.

Chill before serving and top with whipped cream or non-dairy whipped cream if desired.

 

 

This pie is so good and so quick. Hope you have the chance to try this recipe and love it like I have!

Happy Baking!

Emma ❤

 

The Bookshelf

Hi Everyone!

It’s Wednesday already and that means it’s time for another selection from my bookshelf! Last week I featured a book full of sweet treats, so I thought this week I would feature a book more on the savoury and spicy side.

Everyday Indian is an extremely delicious and accessible guide to Indian cooking, written by Bal Arneson.  Bal is a chef, Food TV personality, and cook book author becoming increasingly well known for her tasty and un-intimidating Indian recipes.

Everyday Indian is a great book worth owning.  There are many vegetarian options in this book, as well as many vegan friendly recipes.  Indian food uses many legumes and vegetables often making it a very balanced choice for people going meatless or meat-reduced.

I have made the lentil soup.  So easy, healthy, and delicious!

I also made homemade paneer cheese using Bal’s book. I substituted goat milk in for cow’s due to allergies.

Bal’s website features some recipes that are free to try.  Check them out!

Everyday Indian is not Bal’s most recent book but it is the one I own and love. You can pick up this book at Chapters/Indigo or Amazon.

If you are curious about starting to cook Indian food this is a great place to start!

Happy cooking!

Emma

The Bookshelf

Hi Everyone!

It’s time for a selection from my bookshelf!

Every Wednesday I will be posting one of my favorite books, cook books and crafting books that have inspired me.  These may be books I own myself or ones I fantasize about owning.

This week I have selected my all time most used baking book.  Vegan Cookies Invade Your Cookie Jar is loaded with phenomenal recipes.

The book is co-authored by Isa Chandra Moskowitz and Terry Hope Romero, together making up the Post Punk Kitchen (PPK). You can read about the authors and find out more about the PPK here.

This book is vegan, but I have watched many non-vegans and skeptics gobble these cookies up and comment on how amazing they are, blissfully unaware that they are loving on some vegan baked goods.  When I bring a dessert anywhere 9 times out of 10 it is from this book.

The recipes range from basic Chocolate Chip cookies (best i’ve ever had)…

…to more intricate cookies and bars like the Peanut Butter Chocolate Pillows.

The authors have posted some sample recipes on their site for people to try.

Recipes

Peanut Butter Chocolate Pillows

Mexican Hot Chocolate Snickerdoodles

Magical Coconut Bars

You can also view the book online at Chapters/Indigo and Amazon.

I sincerely hope you pick up this book!  I have loved everything I have made from it.

Happy Baking!

Emma

Peach Crisp

I made a delicious vegan peach crisp while peaches were in season this year. It was easy, tasty, and vegan! With the cooler weather here, this recipe could easily be made with apples for a cozy autumn dessert.

Ingredients

Filling:

peaches, peeled and sliced, enough to fill your pie plate or casserole

Topping:

1 cup rolled oats

1/3 cup white flour

1/2 cup brown sugar

1/3 melted vegan margarine (Vegan Becel, Earth Balance, etc.)

1/2 tsp salt

1 tsp cinnamon

Directions:

preheat oven to 375 degrees

1. peel and slice peaches (apples) and place them in a lightly greased pie plate or casserole (whatever size suits you)

2. in a bowl, combine the oats, flour, salt, cinnamon, and sugar and mix with a spoon until combined

3. in a separate bowl or saucepan melt margarine (could easily use butter if you are not vegan)

4. add the melted margarine to the oat mixture, and combine

5. spread crumble mixture over the peaches, spreading evenly

6. bake in a 375 degree over for 30 minutes, or until golden

7. let cool slightly and enjoy while still warm. I topped mine with a scoop of vanilla soy ice ‘cream’.

Enjoy!

Emma