Sunday, November 20, 2011

Vegan Cookies

I have worked at 10 cafeterias within Compass over the last 20 years. One constant has been the choice of cookies: 
Chocolate Chip, Oatmeal, Peanut Butter, Sugar, and Snickerdoodles

If I were to write a professional vegan cookbook,  I would need to include these cookies, and they would have to be:

1) Delicious
2) Look exactly like regular cookies
3) Remain soft for a couple of days
4) Made with common ingredients found in all kitchens: This would require using vegetable oil instead of vegan margarine and no egg replacer powder.
And,
The recipes would have to make at least 6 dozen large cookies.


Soft Chocolate Chip Cookies 
(Should I have used more chocolate chips? 
Is there such a thing as too many chocolate chips?)


My Recipe Book
(no looking)

Oatmeal cookies
One secret I found: Let the batter sit for 30 minutes before scooping to allow the oatmeal to soften and the batter to thicken.

Everyone wants me to substitute the raisins with chocolate chips.

Most kitchens use convection ovens so be careful with 
the time and temperature.
Rotate the cookie sheets for even cooking.

Yummy!

It must be some kind of unwritten kitchen law to flatten peanut butter cookies with a fork...
(see recipe on recipe page/tab)

Ready for their close-up.

When making a recipe, I always round down on the yield.
This guarantees you have enough 
no matter how much cookie dough you eat.

I like the way they puff slightly and then get 
little cracks in the dough.

Snickerdoodles cooling on a speed rack. 

Snickerdoodles are versatile. With a little frosting they can be made
into a completely different cookie.




by Brian P. McCarthy







The Vegan 
Family Cookbook
by Brian P. McCarthy



Wednesday, November 9, 2011

Vegan Lasagna

Vegan Lasagna Recipe available on Recipe Tab/Page

(vegan lasagna)
Add the Tomato and Secret Seasoning
(vegan lasagna)
Sauce is Done
(vegan lasagna)
Get the Soy Cheese and Soy Ground Ready
(vegan lasagna)
Get the Noodles Ready
(vegan lasagna)
Check the Label

(vegan lasagna)
Add the Sauce
(vegan lasagna)
Add the Uncooked Noodles
(vegan lasagna)
Add the Soy Ground
(vegan lasagna)
Add the Soy Cheese
and do this 2 more times
(vegan lasagna)
Ready for the Oven
(vegan lasagna)
Out of the Oven
(vegan lasagna)
Ready to Eat


(vegan lasagna video)

Saturday, November 5, 2011

Vegan Chocolate Hazelnut Tarts

One of the most challenging aspects of vegan cooking is baking.
I killed more zucchini than I will ever admit to while perfecting zucchini bread.
My latest quest is to make catering quality desserts for work.

Vegan Chocolate Hazelnut Tarts
Chocolate is the great equalizer.
Even if you are scared of vegan food you are still willing to try anything if it contains chocolate.
(I found the dark chocolate horns in the storeroom...score!)

The 3-inch vegan pie shells are made by
Les Boulanger Associes, Inc. (LBA)
You just bake, cool, and fill.



The carrot cake luckily only took me one try.
I have always wanted to make those little frosting carrots.

Most commercial frosting is vegan.
You can also buy vegan cream cheese to make your own.

Coconut Custard Kiwi Tarts
I use a special secret thickening method for the coconut custard.
It is a combination of cornstarch and flour.
The cute little vegan fillo cups are from The Fillo Factory

The tartness from the kiwi blended perfectly
with the coconut custard.

Thursday, November 3, 2011

Know Your Salt

Salt is one of the most important ingredients in cooking.
Too much salt and the food is ruined.
Too little salt and the food is just okay.
Just right and the food is perfect.
Always add salt to taste when you can.
If this is not an option, like when baking, be aware of the sodium levels of the salt you are using.

280mg per 1/4 tsp.

590mg per 1/4 tsp.

Tuesday, November 1, 2011