Baking Vegan

I remember years and years ago, I was at an event that happened to have a vegan baked goods stand. They were giving out samples, and I tried a cookie. I thought it was the most disgusting thing I'd ever tried. So when I first considered doing the vegan thing, I had to face my fears that cookies would never be the same again. Or cakes. Or pies. Or buttermilk biscuits for that matter.

I've learned a thing or two since then, and by life as defined by baked goods is rich and abundant. I've mastered the art of vegan "buttermilk" biscuits complete with some down south gravy. The cakes and cookies actually taste better than their animal killing counterparts.

The key is finding the right substitutions. My favorite tricks are easy. To make "buttermilk," place 1 tsp lemon juice or apple cider vinegar in 1 cup of soy milk and let sit about 10 minutes. That's it. Add it like you would buttermilk, and the effect is the same.

To substitute eggs, the options are endless. In sweet baked goods, I use about 1 1/2 Tablespoons applesauce for 1 egg. In others, I use cornstarch, soy flour, flax meal, or any of these awesome subs.

And the best of the best, are these two vegan products that help me make everything I want in the kitchen.

Spectrum Naturals Organic Shortening



All Vegetable, Non-hydrogenated

I use it for pie crusts, biscuits, frosting, pizza dough, and some cookies. It's so great- and it's non-hydrogenated AND organic, so it beats all those other vegetable shortenings by a long shot.

Also, on my list of things that save me is this

Earth Balance Natural Buttery Spread

It's also free of hydrogenated oils, and it's made from non-GMO soybeans. It's also one of the very few margarines that are actually vegan. Many contain casein and whey, but this is animal free. I use this in biscuits, frostings, spreads, and just like butter on toast, potatoes, rolls, etc.

So get in the kitchen, and make some cookies, for Vegan's sake!!!