hey i just wondered if you had any suggestions on not making vegan cupcakes so doughy, mine always come out really soft in the middle even though i have tried many recipes, thanks.
It could be that you have too much liquid in your batter - whether it’s milk, oil, apple sauce or bananas it can have an effect on the texture of the cupcake. Also if your oven is not pre-heated properly it may be too cold and that will make your cupcakes not rise in the middle - I really hope this helps! Good luck with your baking :)
the chocolate waffer cookie recipe calls for spelt flour,,, would whole wheat flour work just as well for the recipe?? i'm making them for a holiday party i'm going to =) and also for my son! he's severely allergic to dairy so baking vegan is a lot of fun for me to do for him!
Whole wheat will definitely work as well. Both Spelt and whole wheat will add a bit of density to baked goods so if you’re just looking for something tasty and don’t care about health you could use all-purpose flour as well! I hope you enjoy the cookies :)
Well the pumpkin cake with pecan topping prompted my question :) but good luck with your business that's fantastic!
Darn, I was hoping it wasn’t the Pumpkin Cake recipe you were looking for! ;) That cake gave me a lot of trouble when it was baking, although the finished product was awesome! I am still figuring out what to change up, but I am probably going to make it again in the next 2 weeks or so for Thanksgiving so if all goes smoothly I would love to pass it along to you!
I post all kinds of recipes, but I usually don’t post my baked goods as I am in the process of opening an online store as well as getting my baked goods into a few stores. Also, I am constantly testing, tweaking and improving recipes! If there is something in particular you would like a recipe for I would (probably ;) ) be more than happy to give to you.
Yay, Cupcakes!! I love spending hours in the kitchen baking, and for some reason cupcakes just warm my heart so it’s always a treat when I get to bake them. These bad boys were for my mom’s after work staff meeting so I hope they made staying late a little sweeter for her (non-vegan) employees :)
These are a Mocha flavoured Chocolate Cupcake with Mocha Buttercream Icing, a Toasted Almond Trim and a Dark Chocolate Ganache Drizzle (extra fancy cupcakes!) These were a lot of fun to make, and decorate but time consuming for sure!
These are just another example of what you will find at The Scrumptious Vegan Bakery, which is still under construction but coming soon, I promise!! For now you can whet your appetites by staring at more photos :)
Seriously, what is life without pizza? And just because you’re vegan doesn’t mean you have to abandon hope of ever having a deliciously cheesy, scrumptiously healthy pizza! With the help of a little bit of Daiya Cheddar/Mozzarella Style Shreds and lots and lots of fresh veggies, you too can make your own Veggie Delight! Paired with this ultimate whole wheat pizza dough recipe, you have yourself a serious pizza! The dough will need some time to rise, so it’s a good idea to prepare it ahead of time! Just like my Pita Pizza post, I encourage all of you to explore and experiment with your toppings to make a perfect pie, but here is my amazing pizza crust recipe to create the canvas for your own ultimate pizza!
1 Tsp Agave Nectar
1 1/2 Cups Warm Water
1 Tbsp Active Dry Yeast
1 Tbsp Olive Oil
1 Tsp Salt
2 Cups Whole Wheat Flour
1 1/2 Cups All-Purpose Flour
In a large bowl, combine agave nectar and water, sprinkle yeast over the top and let stand until foamy, about 10 minutes
Stir in the olive oil and salt
Mix in the whole wheat flour and 1 Cup of the all-purpose flour until the dough starts to come together
Use the remaining 1/2 Cup of all-purpose flour to flour a clean surface for you to roll out the dough
Tip dough onto the floured surface and knead until all of the flour has been absorbed and the dough becomes smooth, about 10 minutes
Place dough into a bowl and cover loosely with a paper towel and let stand in a warm place until dough has doubled in size, about 1 hour
Place dough onto a lightly floured surface and divide into two pieces for two thin crust pizzas, form into two tight balls and let rise, again until doubled, about 45 minutes
Pre-heat oven to 425 F
Roll out dough with a rolling pin until thin (or reaches the desired size to fit onto your baking sheet)
Place on baking sheet and top with your favourite toppings (Go wild!!)
Bake for 20 minutes, or until the crust is crisp and golden and, of course, the cheese is melted
Carbonara, a traditional Italian dish, usually consists of cheese, eggs, and bacon but you will find none of that nonsense going on here folks! So maybe this isn’t quite a Carbonara but I don’t care, it’s insanely delicious none the less! Made with a trio of mushrooms (and without all that fat) this dish is creamy and rich, and extremely satisfying for vegans and non-vegans alike. And if you’re not familiar with Spaghetti Squash you don’t know what you’re missing! It’s a great alternative to regular pasta noodles and is a nice, light base for our creamy sauce! While this dish looks and tastes decadent and rich, it really is quite simple and super low-fat - what else can you ask for?!
1 Spaghetti Squash
2 Cups White Button Mushrooms, Sliced
2 Cups Brown Mushrooms, Sliced
1 Large Portobello Mushroom, Sliced
1 1/2 Tbsp Olive Oil
1 Tsp Salt
1 Tsp Black Pepper
2 Tsp Dried Basil
1 Cup Unsweetened Almond Milk
1 Tbsp Cornstarch + 2 Tbsp Water
Pre-heat oven to 425 F
Cook spaghetti squash as directed, allow to cool and shred insides into “noodle” like strands with a fork, place “noodles” into a large bowl
Meanwhile, As your squash is baking, put all three kinds of mushrooms into a bowl along with olive oil, salt, pepper and basil and toss until well coated
Place mushrooms onto a baking sheet lined with parchment paper and bake until golden, about 15-20 minutes
Pre-heat a large saucepan to medium heat, and in a small bowl whisk together cornstarch and water until combined, set aside
Remove mushrooms from oven and place directly into sauce pan, add almond milk and stir
Add the cornstarch mixture to the sauce pan and stir, lower heat and allow sauce to simmer until thickened, about 5-10 minutes
Remove sauce from heat and toss with your spaghetti squash noodles until well coated
Serve with a delicious salad for a truly elegant and healthy meal!
Pictured above: I have served mine with a Fennel and Sprout Salad, with Strawberries and Avocado and a home-made Dijon Vinaigrette - Scrumptious Vegan is getting a little fancy today!
Mmmm, muffins have always been a favourite of mine and I never seem to get around to baking them, but when I saw a big bag of Bran sitting in my pantry I decided that I would wait no longer! Alas, the Morning Glory muffin was born!
These are the ultimate healthy muffin, jammed packed with fiber and all kinds of nutritious super-foods like almonds, pecans, prunes and bran. They are also made without oil so these are a guilt-free way to start your morning, or they make great grab and go pre or post workout snack! Such an easy way to add some fiber to your diet, and we all know how important fiber is :)
So my time here in Vancouver has been memorable so far, but the best thing yet has to be my mom’s own Coconut Bliss Balls (My name for them, not hers - hers isn’t quite blog friendly hehe) Like mother, like daughter as the saying goes, and it definitely fits! I did loads of cooking and baking with my Mom growing up and it’s no surprise when she whips up something delicious like these sweet and healthy treats! I call them Nearly raw because she uses plain ol’ delicious vegan chocolate chips but that can easily be modified so that any raw foodie can indulge too!
Chock full of healthy ingredients, these make a great after workout snack or when you need a little pick me up throughout the day! I just couldn’t resist posting these as I haven’t been able to go a day without eating one! Look for these on my new on-line store The Scrumptious Vegan Bakery - Opening soon!!
Exciting news!! Scrumptious Vegan is expanding - My new online store The Scrumptious Vegan Bakery is currently under construction and will be up and running soon so everyone can get their fix! Get your tastebuds ready :)
If you have already read my previous post you will know that I made some delicious pierogies tonight, and so I decided to go a little wild with the leftover filling/dough! Meet my vegan version of a “Hot Pocket”; stuffed with delicious Marinated Smoky Maple Tempeh Bacon, Daiya Cheddar Style Shreds, as well as onion and potato, this sandwich makes one amazingly decadent treat! Crispy and baked to perfection on the outside, creamy and cheesy on the inside this scrumptious stuffed sandwich will fool even the pickiest of eaters!!
Look at that filling explode! Too much goodness to be contained!
UPDATE: My boyfriend went crazaaay for this! A must try for anyone with a hungry vegan man in the house (or hungry vegan woman of course!)
hello everyone :) so it’s been a little while since i’ve updated or posted anything and that’s because i’ve relocated! i have been travelling for 4 days across the beauty that is western canada all the way from toronto, ontario to vancouver, british columbia! i am settled and relaxing into my new digs that i will be enjoying until october when i drive back to toronto! so stay tuned for my new recipes, as well as my explorations around vancouver as i get more acquainted with the city and the vegan hot spots!
p.s. anyone from vancouver with tips, info or just generally wants to hang out please let me know :)