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Step by Step Photos for Vegan Baking

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Apr 16, 2010.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    introduction - placement reserved.
     
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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Vegan Cornbread (1) - hot, moist, delicious & ready in 30 mtes!!

    I used skimmed milk & olive oil.
    Non-dairy Milk - 355ml

    Distilled white vinegar - 1 ½ tbsp

    Cornmeal - 1 cup -140gms

    Maida - 1 cup 125 gms

    Sugar - 3 tbsp

    Baking powder & baking soda - each 1 level tsp

    Salt - ½ tsp

    Canola Oil - 2 tbsp

    Corn kernels - ½-1 cup (optional)

    Lightly oil a 9”*9” baking tin & preheat oven to 220 C

    In a small bowl, mix milk & vinegar set aside,

    Mix cornmeal, flour, baking powder, baking soda, and salt in a large bowl.

    Add the vinegar-milk mixture and oil.

    Add corn kernels at this stage, though it is optional. But gives a crunchy taste.

    Stir until just blended.

    Spread the batter evenly in the baking dish.

    Bake for 25-30 mtes till top is golden brown.

    Delectable when taken out of the oven; but can be served at room temperature also.

    Serve with butter for breakfast!

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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Vegan Cornbread (2)

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    Last edited: May 12, 2010
    sindmani likes this.
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Vegan Drop Biscuits (1) - Makes a hearty breakfast dish!

    Delicious served with non-dairy butter and jam.
    I made this using skimmed milk & melted dairy butter. I also used half, whole wheat flour & half maida.
    1 tsp Fresh or dried Rosemary (minced)
    or
    ½ cup of sunflower or pumpkin seeds
    can be added for a variation.

    Maida/unbleached all-purpose flour - 200 gms

    Baking powder - 1 level tbsp

    Salt - ½ tsp

    Nondairy milk - 157 ml

    Canola oil/non-hydrogenated or nondairy butter - 80 ml

    Raisins/currants - ¼ cup ( optional)

    Preheat oven to 240-250C & grease a baking sheet.

    In a large bowl, mix flour, baking powder & salt until combined.

    Add milk & oil/melted butter & stir just until the dry ingredients are moistened.
    This is very important. It will be sticky & thick, unlike smooth cake batter.

    Take walnut-size scoops of bater & transfer to agreased cookie sheet.
    Space 1.5” apart.

    Bake for 8-10 mes till bottoms are golden brown.

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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Vegan DropBiscuits (2)

    Photos continue.............

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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Wheat Bran muffins (1) - healthful can be flavourful too!

    A high fibre bran muffin recipe like this one isn't just good, it's very good for you.
    Made with whole wheat flour and wheat bran, this is a very healthy muffin recipe your family will love.
    The raisins give a sweet touch and will keep you regular all day, which is a good thing. Store uneaten muffins in a ziplock cover in the fridge; to keep them longer, in the freezer.
    I used skimmed milk & olive oil.

    Flaxseed powder – 4 tbsp+120 ml of water (beat till thick & creamy).

    Mix with

    Nondairy milk - 250 ml

    Canola oil - 1/3 cup

    Keep ready.

    Sieve together:

    Wholewheat flour - 180 gms

    Baking soda - 2 ½ level tsp

    Salt - ½ tsp

    To the above add:

    Wheat bran - 250 gms

    Brown sugar - 170 gms

    Add the first mixture to the dry ingredient mixture, adding

    Raisins - 150 gms

    Stir till just blended – do not overmix.

    Spoon into muffin tins with paper cups inside.

    Bake in a pre heated oven at 200 C for about 15 mtes till a toothpick inserted in the centre comes out clean.

    Makes 3 dozs.

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    Last edited: Apr 17, 2010
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Wheat Bran muffins (2)

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    A healthy breakfast with fresh fruits & ragi porridge.

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  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Vegan 100% Whole Wheat Flour Bread (1) - perfect, hearty and wholesome.

    This recipe makes 2 loaves. The proportion is best not changed.

    The recipe calls for agave nectar or other liquid sweetener. I substituted honey. Maple syrup or molasses can be substituted.
    Since the amount is large for my FP, I first mixed all ingredients in a large vessel with electric hand beater & THEN USED THE FP FOR 2 BATCHES OF PERFECT KNEADING.

    Active dry yeast - 7 gms

    Whole wheat flour - 750 gms

    Hot water - 2 ¼ cups (about)

    Salt - 1 tsp

    Agave nectar or other liquid sweetener - 30 ml

    Olive oil - 45 ml

    Usual method as for regular bread.

    Makes 2 loaves.

    Just before you put the loaf in the oven, slash the top diagonally, three or four times about1/4” deep with a serrated knife. By making these cuts, we enable the bread to expand. THE TEXTURE BECOMES MORE AIRY AND LESS DENSE.
    Add a brush of melted (non-dairy) butter before & after baking for a softer, richer flavoureed crust.

    Bake at 220 C for 10 mtes & then at 180 C for 20-30 mts till it is completely done and turns golden brown. Cool thoroughly before slicing.

    Ingredients photo to be posted later.

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  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Vegan 100% Whole Wheat Flour Bread (2)

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  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Vegan Carrot Cake - simply delicious, but very easy!

    I used olive oil & half wheat flour+half maida.

    Ground Flax seed powder - 3 tbsp

    Water - 120 ml

    Canola oil - 155 ml

    Peeled & finely grated carrots - 180 gms

    Chopped walnuts/pecans - 150 gms

    Raisins - 150 gms

    Maida/all purpose flour - 165 gms

    Sugar - 200 gms

    Baking soda - 1 ½ tsp

    Baking powder - 1 tsp

    Ground cinnamon - 1 tsp

    Ground nutmeg & ground cloves - each, ½ tsp

    Ground all spice - ½ tsp (optional)

    Salt - ½ tsp

    Blend flaxseed with water in a blrnder till thick & creamy.

    Add oil & blend till well combined.

    To this add carrot, nuts, raisins & mix.

    SIEVE ALL DRY INGREDIENTSINTO A LARGE BOWL.

    Add wet mixture to dry mixture & stir with a rubber spatula until thoroughly combined, but DO NOT OVERMIX.

    Transfer to a greased pan & bake in a preheated oven at 180C for 30 mtes or till done.

    Let cool the pan for 15 mtes.

    Cut when thoroughly cold.


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    Last edited: Apr 21, 2010
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