Beating Back Butter

One of the concerns that I had when we were making the switch to veganism was butter.  I love to bake and I love toast, especially toast slathered with butter and jam or cinnamon sugar.  So more than anything this was an ingredient that I worried about a bit.  But we are very luck to be vegan in a time when this is a total non-issue. 

Because there is EarthBalance!

EarthBalance is the greatest food product I know.  It comes in sticks and several spreadable varieties and because of it, I've never given the switch from dairy butter a moment's thought or concern. 

The sticks are perfect for baking and sauteing, just like dairy butter sticks.  It melts, separates and softens just like dairy butter and makes perfect flaky biscuits and pie crust too.

I've used this when making heavily butter-based cookies, like shortbread or the Mexican Wedding Cakes/Russian Tea Cakes shown below, with no change in the texture or flavor.  I've made rouxs and risotto and sauteed mushrooms too.

Here I've creamed two sticks with sugar when making the Tea Cake cookies.  Looks just the same, right?

with the added flour...

baked and nicely browned...

Done!

EarthBalance tastes and acts just like dairy butter but with out all the cruelty and cholesterol. In fact, I don't know why more bakeries and chef's don't use it exclusively.  You open up your menu to more people and reduce the negative elements. 

So, if you are ready to make some cookies (or want to make me some!) grab some EarthBalance and you are good to go!

How do you Celebrate? Let's get Grilling!

This is a weekend celebrating freedom and independence and struggle. What better time to go vegan and extend those liberties and desires to live free of suffering and fear towards all animals.

But that doesn't mean that you need to feel left out from all the yummy summer foods. In fact some of the best foods are not animal based or can include some easy substitutions.

Cow burgers = veggie or black bean burgers.

Easy to find, easy to grill, tastes just as good with all the ketchup, mustard, onions, tomatoes and lettuce.

Hot Dogs

Personally I've always found hot dogs to be disgusting in theory. Do you know what goes in those things??? Gross! Gag! But hey, I'll eat a SmartDog. Topped with ketchup and onion; those are the best! And no bug bits.

Coleslaw and Potato Salad

Use a non-egg based mayo (Vegenaise is the best!) or make a vinegar-based version. Same thing for potato salad

Apple pie and ice cream

Purely Decadent ice cream comes in a ton of flavors and is, in my opinion, better than cow's milk ice cream. I love the coconut milk options better than the soy ones, but that's just me. Apple pie can easily be made with soy milk and Earth Balance sticks instead of cow's milk butter and milk.

Corn on the cob

Slather on some Earth Balance spread and you are good to go!

Sides

All of the best sides are vegan ready - salsa and chips, roasted veggies, corn salad, Popsicles

There is no reason to cause suffering when we eat. Not to the animals, and frankly, not to us. Remember, only animal-based foods like meat, eggs and dairy have cholesterol but on top of that, grilling animal flesh is a huge cancer risk.

The Cancer Project has listed the Top Five Worst Foods to Grill and they are:
Chicken
Steak
Pork
Salmon
Hamburgers

Don't risk it! Grill a delicious portobello mushroom instead! Celebrate your freedom from poor health and Happy Fourth of July!

Photo source here

Cooking without Eggs.

For many people transitioning to veganism eggs can be a sticking point, especially when it comes to baked goods. It's easy to take eggs out of the main part of your meal but baking is as much science as it is art. Ingredients are coupled in specific ratios to create specific reactions. It's less easy to improvise.



But once you understand the purpose of each ingredient in different types of recipes, it can be much easier to swap out the eggs for another less cruel (and healthier) alternative.

Remember folks - these are just ingredients! You can still have the chocolate cake, or muffins or whatever it is you are emotionally attached to.

What I find even more interesting is that eggless (and baking without dairy too) is not a new thing at all. Many of our grandparents and great-grandparents went through the WWII and Depression era where these ingredients were rationed so they had to create meals without using them.

Luckily we don't have these same problems but, just as many attribute the economic problems of the time to the fact that there was too much of everything, we're seeing the same thing but in terms of food options. Our health is suffering because we have food at every turn... and little of it good.

But let's get back to the purpose of eggs in baked goods. Eggs are generally used for 3 purposes: binding, moisturising and thickening. And there are may other (vegan) ingredients that can easily fill these requirements.

Depending on what the original purpose of the egg ingredient, you can use an egg replacement, vinegar and baking soda, ground flax seeds, pureed fruit, or silken tofu.

I've made:

Chocolate chip walnut cookies -



Blueberry pancakes -



Pumpkin pie -




... And tons more. There are a number of great cookbooks and online recipes. Heck, just search "eggless baking" and you are sure to find a ton of resources. The Joy of Vegan Baking is one of my new favorite cookbooks and she has a great overview on this information too.

Besides reducing the horrors of the egg industry, these replacements are healthier and much easier to keep on hand... and they're usually less expensive too.

Happy baking!