One of the things I’m most excited about with using Vegg is with desserts. I bought a “Chocolate Bible” from a discount store a while ago and every cake recipe calls for 7-10 egg yolks. I tried one once, using a combination of flax meal and Ener-G Egg replacer… it was a thick, dense disaster. I’m optimistic that I can figure out how to veganize a sponge cake eventually, and maybe the Vegg is in that equation.
The best-sounding dessert in the Vegg cookbook, in our opinion, was the Tiramisu Cupcake recipe by Matthew Calverley of Vegan Heartland. We made it for a family dinner with my parents and siblings to see how they felt about a Vegg dessert.
Overall, approval was high. The cupcake, was much denser and chewier than cupcakes I’ve had before (vegan or not). The cream cheese frosting was very tasty, though a bit runny on a hot summer day.
The reason for the chewiness, I believe is over mixing. The recipe called for whipping the wet ingredients. Then, folding in the dry ingredients. Then, stirring in additional milk and vanilla extract. I think this caused too much mixing and thus too much gluten development, thus a denser, chewier cupcake. I think the milk and vanilla extract should have been added to the wet ingredients to reduce the amount of mixing.
Also, the tiramisu flavorings came from cocoa powder in the frosting and a coffee glaze poured over top the cupcake. Unfortunately, I don’t think this provided enough flavor, especially since the coffee glaze didn’t really soak into the cake. Instead, next time I would add some coffee liquor/ground coffee powder and cocoa powder into the batter from the start.
I didn’t have enough cream cheese on hand for the frosting recipe, so I subbed in enough shortening to make it hold together. This worked pretty well and made a nice frosting which was easy to pipe onto the cake.
Overall, we were really pleased with how these cupcakes turned out, we can’t wait to experiment a little more with them.Posted on August 29th, 2013 by Dan
The second recipe we made out of the Vegg Cookbook were these little bite-size Indian croquettes. Fried quinoa and potato patties, coated with bread crumbs from Nancy Montuari Stein of www.ordinaryvegan.net. We only had them fried, but she gives a baked option in the cookbook.
In the cookbook, they’re suggested to be served with a spicy dipping sauce, which, disappointingly, is not in the cookbook, so we ate them with Trader Joe’s “Goddess” tahini dressing and peach, cherry chutney from last summer’s preserves, along with sauteed lemony kale and garlic from the garden.
A few weeks ago, The Vegg, posted a call on facebook asking for vegan bloggers to review their new cookbook and product. We were quick to ‘offer’ our time to get a free cook book and chance to try out Vegg in a purposeful, systematic way. For those who aren’t familiar, Vegg is a ‘vegan egg yolk’ which can be used as a substitute for egg yolks in baking and cooking. It comes in a flaky, powder form and has gelling properties which can be used to spherify into a yolk or bind other ingredients.
We had used Vegg before, but without much thought, basically using it in lieu of the usual egg substitutes, Ener-G Egg Replacer, flax meal, etc. Now, though, with a whole cookbook of recipes, we were excited to try them out. The book has recipes divided, basically, into breakfast/brunch, entrées and desserts. The fun thing about the cookbook is that many of the recipes tackle the egg as a main ingredient. Things like egg noodles, omelets, egg salad, frittata, egg nog, and my first Vegg Cookbook dish, quiche.
I’ve never had quiche before, at least that I can remember, and never really had a strong urge to make it, especially eating vegan. There a re a few quiche recipes in the book. I made the Broccoli Quiche by Helen Rossiter of Vegetarian Recipe Club and Lots of Nice Things. I’ll tell you, I was very impressed by this recipe. In fact, I loved it. The recipe made one quiche in a 8″ pie plate and I ate half of it in one sitting.
The crust was very flaky, the consistency (primarily a silken tofu and vegg mixture) was rich and delicious and the broccoli and sun-dried tomatoes were a perfect filling.
For the pastry, I added the flour, salt and margarine in a food processor and pulsed a few times until a sandy consistency, then added just enough water to bring it together (less than a teaspoon). This made the dough difficult to roll and lay over the pie plate, so I did my best and pieced together most of it. I think this allowed for a more flaky pastry as adding 2-3 Tbs of water would have made it too tough and chewy.
Also, I mixed my broccoli, onion-garlic mixture and sun-dried tomatoes with the tofu-vegg mixture, then poured into the parbaked pastry crust. This ensured even distribution and prevented the veggies from burning by sitting on top.
Topped with a mixture of Diaya mozzarella and cheddar shreds.
After this first success, we are very excited to keep plugging away at the cookbook and trying our own recipes with The Vegg. Many of the recipes in the book were user submitted and credit the chef. This is another cool way to find new vegan recipe blogs to follow and share in the vegan community. However, a downside to this is that there isn’t much consistency as far as directions, serving sizes or methods. Some may be intimidated by this… or see it as a fun challenge!