Vegan Recipes and Plant Based Cooking

 I've continued baking with soy protein isolate. In this case, a savory corn bread. The soy protein acts as a binder and egg replacer. If I believed in magic, I would say that's what it is. But it's not magic. It's just the power of plants.  I love corn bread as both a sweet and savory food. It truly shines in both applications.  In this case, I went savory. It's a soft, fluffy and spicy corn bread that you'd never know is without eggs.  Instead of baking with white flour, I use old fashioned oats that I turn into dust using a spice grinder. Oats are gluten free. Oats are also better for you than white flour.  Ingredients 1 1/2 cups corn meal 3 1/2 cups ground old fashioned oats 2 Tbls soy protein isolate 2 Tbls Canola Oil 1 Jalapeno, minced 1 Serrano, minced 1 Habanero, minced 5 Small Cloves Garlic, minced 1 Cup Shreeded Vegan or Regular Cheddar Cheese 1/4 Cup Almond Milk 2 1/2 Cups Water 3 Tbls Baking Powder 2 Tbls salt Instructions The 3 1/2 cups measure of o...

 Recently I posted a vegan cookie recipe that usesd soy protein isolate as an egg replacer. I noted that the cookies came out soft and chewy, which is wonderful for cookies. Because of this, I thought that soy protein isolate would not work well in vegan cake recipes because no one wants chewy cake.  However, I have since learned that when you combine soy protein isolate with baking powder you do not get a chewy cake. In fact, you get a beautiful, fluffy and tender sponge. I was amazed at how perfectly it worked. I was able to create a vegan cake that was just as moist, fluffy and tender as a traditional one.  It really was a revelation for me that this one single ingredient could have such a profound impact on all my vegan baking. It makes such a supple, tasty cake that it doesn't even need frosting.  In this case, I created an almond cake. I like almond extract in conjuction with vanilla extract for this recipe because it's a little more potent. And since I used o...