Healthy Vegan Cooking Receipes you will find in this E-Book : http://snurl.com/21oyr7y

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An E-Book for Healthy Vegan Cooking Receipes you find here :
http://snurl.com/21oyr7y
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In recent years, the vegan lifestyle has caught on in everyday, mainstream society for a number of
reasons. Many people simply believe it is a more ethical way of living in terms of reducing cruelty
to animals raised in modern, mass-production agricultural systems. Others point out its
environmental benefits, noting that a plant-based diet generally consumes fewer natural resources
and leads to less pollution (from feed lots, dairy farms, etc.). Still others do it for the health
benefits, as the vegan diet has been shown to be a lifestyle that is easier on the heart, and can
reduce many types of disease associated with the traditional Western diet.
While being vegan can be a beneficial and healthy lifestyle, most vegans do not want to
completely forgo all the foods they once loved. This can mean eating a vegan Boca
"cheeseburger" or making a faux "pepperoni" pizza once in a while. And, of course, there are the
desserts, because who wants to live without their favorite treats?
Natural food stores and even vegan bakeries have popped up all over the country. If you're a lucky
vegan, there's a tasty store or bakery near you where you can grab a cupcake, muffin, or cookie
when you get a craving for sweets. Sometimes though, you just want to be able to bake up some
chocolate chip cookies in your home and eat them warm and fresh out of the oven with your
favorite non-dairy beverage. And really, who doesn't like it when their home smells like sugar
cookies or chocolate cake?
When it comes to vegan baking, there are some easy parts, and then there are the trickier
elements. Of course, you can easily substitute any milk a recipe calls for with your non-dairy
beverage of choice. I've had a lot of success with Silk soy milk in baking, although some people
prefer to use almond, hemp, or rice milk. I find that plain soy milk has a consistency and flavor that
doesn't detract from the taste of baked goods, but that is a matter of personal preference, and
most non-dairy choices will work perfectly fine.
The next ingredient that vegans often replace in traditional baking is butter. The simple substitution
there is vegan margarine or shortening. My favorite brand to use is Earth Balance, and I find the
whipped variety works best to make treats light and fluffy. It also seems to work better when it is
slightly cold to begin with (not melted down or at room temperature). I've also had good luck with
Spectrum non-hydrogenated vegetable shortening. Again, any type of vegan margarine or
shortening will typically work well.
Flour is straightforward. Some vegan bakers opt to use whole wheat pastry flour in part, or all, of
their recipes. This does give treats more fiber, but it typically also gives them a heavier, denser
taste, and makes things a bit drier. I recommend substituting only half of a recipe's flour with whole
wheat pastry, but if you're a die-hard-no-white-flour type of vegan, then go with what makes you
happy.

2. Then there's sugar. This is a controversial topic for some vegans. Some sugar is bleached in a
process that uses animal bi-products. If this is something that concerns you, you may want to do
some research or contact the sugar manufacturer in question. I avoid this dilemma in my baking
by using dehydrated cane juice. You can get it in the bulk section of many natural food stores, and
it has a nice, fine texture and it is less processed than traditional white sugar.
And how could we discuss vegan baking without mentioning the eggs? Egg substitution can be the
trickiest part of vegan baking. If you want to go for a quick fix when trying to "veganize" a
traditional recipe, buy Ener-g Egg Replacer off of the shelf of your natural market. If you follow the
directions on the box exactly, substituting eggs in most recipes for baked goods will go fairly well.
And the newbie vegan baker is in luck, because many people have done the homework for you.
The Post Punk Kitchen has some great recommendations for when and how to use egg replacers
such as soy yogurt, bananas, and silken tofu. It's a great resource.
Another direction that I often take is to find tested, proven vegan recipes that don't necessarily call
for a complicated egg substitution. There are amazing recipes out there that somehow just work
without the eggs. Who knew it could be done? There's nothing complicated about many of these
recipes--except maybe trying to keep your kids or roommates from eating all the cookie dough.
Good luck with vegan baking, and making the world a happier place one vegan treat at a time!
Crystal has been vegan for fifteen years, and is currently raising two young boys on a plant-based
diet. She shares some of her favorite vegan baking recipes at
http://www.bestvegancookierecipes.com.
Article Source:
http://EzineArticles.com/?expert=Crystal_Hansen
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An E-Book for Healthy Vegan Cooking Receipes you find here :
http://snurl.com/21oyr7y
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