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The Edgy Veggie

You won’t miss the dairy in these vegan bakery treats

 

Bread

Spring Herb Quick Bread

Vegan sweets are great, but don’t forget about vegan savory quick breads like this one. It’s tender, lively with spring herbs and a cinch to make. Enjoy by itself, or topped with tapenade, hummus or roasted vegetables. Feel free to swap the herbs for your favorites.

1 1/2 cups unsweetened soy milk

1 tablespoon cider vinegar

2 cups whole wheat flour

1/2 cup toasted wheat germ

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons finely chopped fresh dill

2 tablespoons finely chopped fresh chive

2 tablespoons olive oil

1 tablespoon agave or maple syrup

Pinch sea salt

Heat oven to 350 degrees. Lightly oil a 9-inch loaf pan.

In a medium bowl, combine soy milk and cider vinegar. This creates a mildly tangy, slightly curdled, plant-based version of buttermilk. Set aside.

In a large bowl, sift together whole wheat flour, wheat germ, baking powder and baking soda.

Pour wet ingredients into flour mixture, stirring gently to combine. Fold in chopped herbs, olive oil, agave and salt. Pour batter into prepared pan, and bake 45 minutes, until bread puffs and top forms a golden crust. Makes 12 slices.

Per slice: 119 calories (25 percent from fat), 3.4 g fat (0.4 g saturated, 1.7 g monounsaturated), 0 cholesterol, 5 g protein, 18.5 g carbohydrates, 2.8 g fiber, 140 mg sodium.


By Ellen Kanner

ellen@ellen-ink.com

It’s a sweet time to be vegan in Miami, with not one but two online vegan bakeries offering cookies and cupcakes that give dairy-rich bakery treats a run for their money.

Bunnie Cakes ( bunniecakes.com) makes mini cupcakes ($1.50 each, $18 per dozen) that are decadent mouthfuls. Mari Cortez, a vegetarian and yummy mummy with a sweet tooth, took the cake recipes of her 93-year-old Venezuelan grandmother, ditched the butter, cream and eggs but kept the sweet.

Cortez’s cupcakes come in a fantasy of flavors, including triple chocolate, guava, with a perfect little dollop of guava paste hidden inside, and dulce no leche. Some varieties are organic, soy-free, nut-free and gluten-free, too. They’re topped with a teensy round of creamy but creamless vegan cream cheese frosting. Bunnie Cakes also bakes regular-size cupcakes and custom cakes to order.

What sound do we make when snarfing treats? Om nom nom. What does vegan and Miami native Anthea Ponsetti call her vegan cookie company? Om Nom Nom Cookies ( omnomnomcookies.com). A smart cookie with serious culinary training, Ponsetti bakes big-enough-to-share vegan cookies ($2.50 each) in half a dozen flavors, from classics to new spins.

The chocolate chip is a little on the chalky side, but the sassy, spicy Mexican snickerdoodle is a tender sugar cookie scented with cocoa with just the right kick of cayenne. Made with organic agave, almond milk and animal-friendly evaporated cane sugar, cookies have that true homemade taste.

Besides selling online, both bakeries have their wares at some of our favorite indie establishments including Green Gables Cafe, O Cinema, Panther Coffee and Lost and Found Saloon. Sweet.

Ellen Kanner is the author of “Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner” (New World Library). She blogs at edgyveggie1.blogspot.com.

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