The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets

289 Pages·2007·20.33 MB·English

by  Colleen Patrick-Goudreau

“Finally! A contemporary dessert book with all the
traditional favorites—that happen to be vegan!”
—Tanya Petrovna, chief executive offi cer, Native Foods
Restaurant Group
“I just love this book! I can’t wait to give it to all my
friends—both the vegans and nonvegans alike—who will
learn and will undergo an instant conversion experience!”
—Jeffrey Masson, author of When Elephants Weep and
Altruistic Armadillos, Zenlike Zebras

“Whether you want to prepare an occasional vegan meal,
or make vegan eating a major part of your lifestyle, The
Joy of Vegan Baking will take you the next step forward.”
—John Robbins, author of Healthy At 100, The Food
Revolution, and Diet For A New America
“Thanks for nothing, Colleen. Now, I want to quit my
job and spend a year exploring each and every incredible
recipe in this book.”
—Matt Ball, co-founder of Vegan Outreach

“Eating dessert fi rst is not a mantra of which mothers
would approve, and it’s usually risky for those who avoid
cream, eggs, and butter. Until now. The Joy of Vegan
Baking corrects both of these non-edible edicts so that
everyone, no matter where she falls along the dietary
spectrum, can enjoy traditional baked goods without
compromise. Colleen Patrick-Goudreau blends the perfect
mix of stories, photos, and recipes with amazing grace and
taste. Her words will open your heart; her recipes will fi ll
your tummy.”
—Joseph Connelly, publisher of VegNews Magazine
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Vetghe ajoyn of Baking
The Compassionate Cooks’
Traditional Treats and Sinful Sweets
COLLEEN PATRICK-GOUDREAU
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Dedication
This book is dedicated to each and every person
willing to challenge the preconceptions and abandon
the misconceptions of what “vegan baking” really means.
“If it tastes good, they will eat it. That’s the bottom line.” ~Sascha
“Don’t do nothing because you can’t do everything.
Do something—anything!” ~Colleen Patrick-Goudreau
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Contents
9 93
INTRODUCTION CHAPTER FIVE
The Whys and Wherefores Timeless Temptations:
of Choosing Vegan Pies and Tarts
A Journey to Compassionate Cooking 9
Why Vegan? 15
109
CHAPTER SIX
Familiar Favorites: Cookies,
17
CHAPTER ONE Brownies, and Bars
The How-to’s and
What-nots of Vegan Baking
131
Better Than Eggs 17 CHAPTER SEVEN
Better Than Cow’s Milk 24 Bearing Fruit: Crumbles,
Better than Buttermilk, Condensed Cobblers, Crisps, and
Milk, and Evaporated Milk 27 Whole Fruit Desserts
Better Than Butter 29
How to Read a Recipe 32 151
CHAPTER EIGHT
Decadent Delicacies and
37 Elegant Eats: Strudel,
CHAPTER TWO
Rise and Shine: Muffi ns, Crêpes, Blintzes, and Pastries
Biscuits, and Scones
165
CHAPTER NINE
53 Ancient Wonders:
CHAPTER THREE
Cozy Comforts: Sweet and Yeast Breads and Rolls
Savory Quick Breads
181
CHAPTER TEN
71 Creamy Concoctions:
CHAPTER FOUR
Cause for Celebration: Mousses and Puddings
Cakes and Cupcakes
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193 240
CHAPTER ELEVEN LAST BUT NOT LEAST:
Sweet Somethings: THE APPENDICES
Confections and Candy Appendix I: Stocking Your
Vegan Pantry
Baking Staples: A Guide to Ingredients 240
203
CHAPTER TWELVE Essential Kitchen Tools 248
Frozen Treats: Sorbets, Resources and Recommendations 252
Shakes, and Smoothies
258
211 Appendix II: Making
CHAPTER THIRTEEN Sense of It All
Fundamental Foundations:
Glossary of Terms 258
Crusts for Pies and Tarts
Cake Pan Substitutes 262
Common Ingredients:
219 Yields and Equivalents 266
CHAPTER FOURTEEN
Baking Soda and Baking Powder:
Restorative Refreshments:
What’s the Difference? 268
Hot and Cold Beverages
Suggested Reading 270
Suggested Viewing 272
229
CHAPTER FIFTEEN
Over the Top: Frostings,
FINDING YOUR WAY: THE INDICES
Sauces, Syrups,
Index I: General 273
and Spreads
Index II: Seasonal 283
Index III: Celebrations and Occasions 285
ACKNOWLEDGMENTS 286
ABOUT THE AUTHOR 288
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Introduction
The Whys and Wherefores
of Choosing Vegan
A Journey to Compassionate Cooking
The foods we choose, the meals we plan, and the way we construct
our plates are all habits. They’re cultural, personal, familial, and social
habits, but they’re all habits. Deeply ingrained, these habits are tied to
our most basic needs and earliest memories. As children, we received
applause for fi nishing our dinner and admonishments for not clean-
ing our plates. Food was used as both reward and punishment, and the
eating habits and patterns with which we grew up still inform our
adult choices.
Despite how little people cook these days, the kitchen remains the
center—the heart—of the home. No matter how small, it is the room
that everyone gravitates to, and it is there that we celebrate family tra-
ditions and create new ones around what we eat. Simple images and
recollections arouse pleasurable emotions for most of us: picking fruit
from a tree, gathering vegetables from a home garden, cooling a home-
made pie on a windowsill, or using a recipe that has been passed down
from previous generations. And yet despite our strong attachment to
food, most of us know very little about the processes by which it winds
up on our plates. The rest of us say we don’t want to know.
9
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SELECTIVE COMPASSION
Born in a suburban New Jersey town, I grew up during the 1970s eat-
ing everything from roast beef and hamburgers to cupcakes and ice
cream—and lots of it! My father owned several ice cream stores, and
we had a separate freezer for the tubs he would bring home. From a
child’s perspective, it was a pretty fantastic way to grow up. Looking
back, I realize that much of my bliss was due to my ignorance about
what I was actually eating.
I didn’t know that my steak was from the same cattle I admired at
the petting zoo; that pork, veal, and lamb chops were from the backs
of baby pigs, calves, and sheep, whose adorable faces were depicted
on all of my childhood clothing; or that the ice cream, on which I so
voraciously feasted, was made with the eggs of hens, whose maternal
instincts, lauded in all the books read to me, were denied so I could eat
their eggs. I had no idea. And nobody told me. Even when I asked.
In fact, my parents, like many in our society, created in me a
schizophrenic attitude toward animals. On the one hand, I grew up in
an environment that used the images of baby animals to create feelings
of peace, joy, and security. On the other hand, I was fed these very same
animals. My bedroom was not unlike that of any other child. Animals
were everywhere—hanging over my crib, stuffed on my bed, painted
on my walls, and printed and sewn on almost every piece of fabric I
wore. Even more striking is the fact that animals—in books, on televi-
sion, and at school—were used to teach me my most basic skills: how
to count, spell, read, and talk. Through the use of myths and fables, ani-
mals even taught me such values as respect and kindness.
Like most children, I had a natural instinct to act compassionately
toward animals. I cried when Bambi’s mother was shot, I wept when
Dumbo was separated from his mother, I helped baby birds back into
their nests, I adored my dog, and I took in stray animals. The adults
around me, as well as my parents—like all parents who seek to encour-
age compassion in their children—were supportive of my actions
and praised my responses. Kindness toward animals is usually a good
indication of a child’s ability to empathize with others. It’s a virtue we
admire.
10 THE JOY OF VEGAN BAKING
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