Spreading the Vegan Love

I've been very into vegan baking this past month (nesting?). A typical Sunday for me this past February involved baking for hours and trying several new recipes. My husband was treated with aromas of Banana Chocolate Chip muffins, Zucchini Walnut Bread, Cranberry Orange Scones,  Pistachio Whoopie Pies, Mint Oreo Brownies, Rosewater cream cheese Cookies and his all-time favorite Chocolate Chip Walnut Cookies...mMmMmm...

What I love about vegan baking (besides being delicious and healthy!) is how easy it is! I initially used only vegan recipes (mostly from  The Joy of Vegan Baking by Colleen Patrick-Goudreau) but soon discovered how simple it is to make pretty much any recipe vegan. I've listed some quick substitutes below. I love using EnerG Egg Replacer. At around $5 for a 16 oz box (that's 116 eggs!) I don't have to worry about eggs going bad.

With our kitchen overflowing with baked good, I decided to spread the love. My husband pouted a little, but I ignored his puppy dog eyes and dropped off some cookies to the neighbors and brought treats into work. I casually mentioned they were vegan, and everyone was shocked. Not many people knew what Vegan meant, so it was a great opportunity to educate, and show they how delicious it is! Several people asked for recipes and even shared on Facebook. What a great way to introduce and enlighten coworkers and neighbors on a vegan lifestyle.
 

Baking Substitutes:
Earth Balance for Butter/Margarine
Vegan Chocolate Chips (I use Wegmans)
Soy or Almond Milk for Milk
EnerG Egg Replacer for Eggs

For a reduced fat option:
Applesauce for oil (equal portions)


 
Favorite Cookbooks:
http://www.compassionatecook.com/publications/the-joy-of-vegan-bakinghttp://www.amazon.com/Isa-Does-It-Amazingly-Delicious/dp/0316221902