Vegan Diner (2 page)

Egg Replacer
: A powdered product to use in place of eggs in baked goods. You can't make meringues with it, but it is very effective in cakes and cookies. Two great brands are Bob's Red Mill and Ener-G Foods, both available in well-stocked health food stores. I also like to use ground flax meal or soy flour as an egg replacer in recipes.

Flaxseed Oil
: A great vegetarian source of omega-3 fatty acids. You don't want to heat flax oil. Use it in salad dressings or drizzled on food.

Flour
: I use primarily unbleached wheat flour in my baked goods, although in some recipes I also call for cake flour, whole wheat flour, white wheat flour, whole wheat pastry flour, oat flour, chickpea or garbanzo bean flour, and spelt flour. Look for specialty flours in well-stocked grocery or health food stores or online. I especially like the wonderful flours from Bob's Red Mill and used their
flours for the recipes in this book.

Instant Yeast
: Once I started using instant yeast I became hooked. I particularly like the SAF
^®
brand, although there are several brands on the market. Instant yeast is very easy to use (no need to proof or pre-dissolve your yeast). It's also fast-acting and very reliable, even for beginners. Look for instant yeast in inexpensive one-pound packages found in club stores, online, or from restaurant suppliers. Keep your yeast in the freezer in an airtight container. It will stay fresh for up to two years. Instant yeast is sometimes sold as quick yeast or rapid-rise active dry yeast.

Liquid Smoke
: Liquid smoke adds a wonderfully smoky flavor to recipes. It is in fact vegan and natural, although check the ingredient label because some varieties add unnecessary ingredients.

Malt Powder
: Powdered malt extract is a non-diastatic barley malt, which is made from the evaporated concentrate of barley malt (check the packaging for the correct variety). The malt extract can also be used as a natural sweetener. Look for it in natural foods stores and online.

Margarine
: Look for a good-tasting, vegan, non-hydrogenated margarine such as Earth Balance
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brand. Margarine can be used almost interchangeably when a recipe calls for butter, especially when a buttery taste is required.

Milks
: There are many different varieties of non-dairy milks. Look for almond milk, hemp milk, oat milk, hazelnut milk, rice milk, coconut milk, and soymilk. Also look for organic varieties in vanilla, chocolate, plain, and unsweetened. Soymilk works well in baking and cooking. Use plain unsweetened soymilk for savory cooking. The flavor can vary from brand to brand, so I recommend conducting your own taste test to see which brands you prefer. Non-dairy milks can be found both refrigerated and shelf-stable in most grocery stores.

Millet
: A small, quick-cooking grain. Millet is high in protein and gluten free.

Nutritional Yeast Flakes
: Dried flakes derived from yeast. They are are high in B vitamins, protein, and minerals. Nutritional yeast also acts as a flavor enhancer in food. I especially love Red Star
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brand.

Oats
: A whole grain that is usually purchased “rolled.” Buy quick-cooking and old-fashioned varieties to use in desserts, bread, and granola. You can also grind the oats into fluffy flour, using a blender, for use as a thickener in gravy.

Poultry Seasoning
: A must-use spice blend in the vegan kitchen! This is a savory blend of herbs and spices, which typically includes thyme, sage, marjoram, rosemary, black pepper, and nutmeg.

Quinoa
: An ancient grain that is quick cooking, this complete protein is packed with vitamins and minerals.

Salt
: All of the recipes in this book were tested with fine sea salt.

Smoked Paprika
: Also known as pimentón or Spanish paprika. When used in cooking, it imparts a wonderful smoky flavor to food.

Soy Crumbles
: Look for soy crumbles in packages in the refrigerated section of well-stocked grocery and health food stores. I like the Yves brand Meatless Ground Round Original. You can also find soy or veggie crumbles in the freezer section of grocery stores.

Soy Curls™
: A delicious and versatile product made from whole, non-GMO soybeans. These come in dried strips, and simply need to be reconstituted in hot broth or water for 10 minutes. They are available online and in some health food stores.

Soy Yogurt
: Non-dairy yogurt made from soymilk. There are a number of different brands out on the market. Two of my favorite brands are WholeSoy & Co. and Wildwood. Soy yogurt works really well in vegan desserts and baked goods. Soy yogurt is usually too sweet for savory recipes.

Spelt Flour
: Spelt is an ancient variety of wheat, with a delicious nutty flavor. It is not gluten free.

Sugar
: Not all sugars are vegan, as cane sugar is sometimes filtered through bone char (from animals). Beet sugar (granulated white and brown) and organic sugars are processed without the use of bone char.

Tahini
: Hulled and toasted sesame seeds that have been ground into a paste. It's rich in calcium and protein, and is most often used in hummus.

Tempeh
: A fermented soy product that is high in protein. Tempeh has a chewy, nutty flavor.

Tofu
: Made from soymilk, a high-quality source of protein. Tofu comes in many different varieties, from silken to extra firm. Silken is usually best blended in desserts, dressings, or creamy sauces. Firm and extra-firm water-packed tofu (not silken) works best for grilling, sautéing, and other savory applications.

TVP or TSP
: Textured vegetable protein or textured soy protein, (essentially the same thing). They're made from defatted soy flour. It's low in fat, high in protein, and cooks quickly.

Vanilla
: Always use pure vanilla, never artificial! I use and love the vanilla from Nielsen-Massey. They also carry a vanilla paste, which is incredible, with little flecks of the vanilla bean.

Vegetable Shortening
: When I use vegetable shortening in a recipe, I like to use organic palm shortening, such as Spectrum brand.

Vegan Cream Cheese and Sour Cream
: There are a couple of brands of vegan cream cheese and sour cream now on the market. My first choice is Tofutti, which is what I used for testing recipes in this book. I like Follow Your Heart
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brand, too, which also makes a delicious mayonnaise called Vegenaise
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.

Vital Wheat Gluten
: This stuff is amazing! It is simply the pure protein from wheat, which gives mock meats their wonderfully chewy texture. It comes as a flour (although don't confuse it with gluten flour which is something different), and can be purchased in bags or bulk bins at some supermarkets,
health food stores, and online. Not all brands work well in seitan recipes. I highly recommend Bob's Red Mill, which is what I used for developing and testing these recipes.

Xanthan Gum
: Used to add volume and viscosity to gluten-free bread and baked goods. It can also be used as a thickener.

Blender
: This really helps in the vegan kitchen, from blending cashews into a silken cream to whipping silken tofu into a luscious mousse. There are several brands that I have used and loved over the years, including the famous Vita-Mix and Blendtec's Total Blender models. Power and wattage does make a difference when it comes to a blender.

Cookie/Ice Cream Scoops
: These are available in a variety of sizes, and are one of my secrets for perfect cookies. Use scoops to measure batter so that your cookies and muffins will bake evenly, come out the same size, and look bakery-perfect every time!

Cooling Rack
: Elevates the baking pan or baked goods so that air can circulate around it.

Dry Metal Measuring Cups
: This is the most accurate way to measure dry ingredients (with the exception of a digital scale), and the way that I always measure my flour. Always spoon your flour or dry ingredients into the cup and level the top by scraping across with the flat side of a knife (or skewer). This will give you an accurate measurement.

Food Processor
: This machine is essential for chopping vegetables and nuts, blending tofu, and a million other things! I recommend the Cuisinart or KitchenAid brands, as they will last for years and do a more consistent job than less expensive brands.

Ice Cream Maker
: Once you try your hand at making vegan ice cream at home, you will never want store-bought again! I tested the ice cream recipes in this book on two different Cuisinart models, and both were fabulous. One of the models uses a separate bowl, which is first frozen overnight, and the other model has a built-in compressor so that no pre-freezing is necessary.

Immersion/Stick Blender
: I love immersion blenders. They blend ingredients quickly with a minimum of mess. They are great for blending sauces, dressings, and whipped cream.

Liquid Measuring Cups
: The most accurate way to measure liquid ingredients is in glass or plastic liquid measuring cups with a lip or spout. I like to keep a variety of different sizes in my kitchen for baking.

Metal Measuring Spoons
: This is the most accurate way to measure small amounts of both liquid and dry ingredients.

Microplane Zester/Grater
: A handy tool for quickly removing and grating citrus zest. They also work well for grating cinnamo-sticks, whole nutmeg, garlic, and ginger.

Mixing Bowls
: A nesting set (or two or
three) of mixing bowls is a must in the dessert kitchen. I like to have both stainless steel and ceramic, depending on the mixing job. Stainless steel works better for whipping cream, ceramic for cookie or cake batters.

Oil
: I generally use canola oil for baking and olive oil for cooking. I find that not only does canola oil have a mild flavor, but cookies actually come out softer and fluffier. Both oils come in organic varieties. For deep-frying, I generally use vegetable oil.

Oven
: Make sure your oven is calibrated (precisely adjusted) so that it bakes evenly and at the required temperature. I also recommend using an oven thermometer, so you know the exact temperature of the oven. The recipes in this book were tested using a conventional gas oven.

Parchment Paper
: A grease and heat-resistant paper used to line baking pans. It keeps your baked goods from sticking and burning (unless you over-bake them of course!) and makes clean-up a breeze.

Sifter or Strainer
: This works well for sifting dry ingredients, or dusting a dessert with powdered sugar.

Silicone Spatulas
: The new silicone spatulas are heatproof to 600°°F. They are a boon to bakers, as they will scrape a bowl clean with ease. They are dishwasher safe and can be used for stovetop cooking as well.

Silpat® Silicone Pan Liners
: A fabulous nonstick baking mat that fits on top of your baking sheet. Used in place of parchment paper, it is heat resistant up to 480° F, making any baking sheet nonstick.

Stand Mixer
: This isn't a must for all recipes, but it sure makes life a lot easier. I recommend a heavy, sturdy stand mixer, and have used a Cuisinart, KitchenAid, and Bosch, all with fabulous results. It will last for years and makes baking a snap!

Whisk
: A great tool for whipping or whisking both liquid and dry ingredients. I like to use it to mix together and aerate dry ingredients in recipes, as well as for emulsifying dressings and sauces.

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Read the entire recipe through before starting. This way you know both the steps and ingredients in the recipe before you start.

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Make sure that your oven is properly preheated before baking. It will probably take between 10 to 15 minutes to preheat, depending on your oven.

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When measuring dry ingredients, always spoon into dry measuring cups or spoons, and level the top by scraping across with the flat side of a knife (or skewer).

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If baking more than one cake or tray of cookies at a time, rotate your baking sheets halfway through baking.

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If baking multiple desserts (or trays of cookies) at a time, the baking time will take longer. Adjust your baking time accordingly, relying on visual signs of doneness.

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A fine-mesh strainer makes a quick and fabulous flour sifter.

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Make sure that your biscuits and cookies are evenly spaced on the pan to allow room for spreading and rising.

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Use a cookie scoop for a professional appearance with your biscuits, cookies, or muffins. They will also bake more evenly if they are all the same size.