Flax Seeds
If you like to bake cakes, muffins, cookies etc. you have a bit of a problem when you don’t use eggs. They add moisture, structure, and stability to your baked goods and if you simply leave them out you have a dry, too crumbly product. But there is no need to give up baking delicious desserts when you become vegan! Enter the “Flax-Egg”: You start with 1 TS ground flax seeds. I always buy whole seeds and grind them in a dedicated coffee grinder; the seeds contain oils which can oxidize much easier when ground and improperly stored. Combine the ground flax with 3 TS water in a small bowl, stir until well combined, and let rest for about 10 - 15 minutes. It turns into a gel-like substance that you can add to the wet ingredients when you bake – substitute 1 flax egg for every egg your recipe asks for. Baked goods that use flax eggs are chewy and dense, maybe a bit heavier.
Flax seeds are high in omega-3 fatty acids and a number of other nutrients and are linked to many health benefits.1
1 Flax egg:
1 Flax egg:
1 TS ground flax seeds mixed in
5 TS water
Let rest 10 - 15 min
Vegan Chocolate Cherry Cake
Mix in larger bowl:
2 c flour
½ c rolled oats
pinch of salt
1 TS baking powder
½ TS baking soda
2/3 c unsweetened cocoa powder
1 c chopped walnuts
1 c vegan chocolate chips
In smaller bowl:
1 flax egg (1TS ground flax seed, mixed with some water)
½ c vegetable oil
¾ c brown (organic) sugar
2 c soy or other non-dairy milk
1 tea spoon vanilla
1 LB frozen dark cherries
Beat oil and sugar with a wire whisk until sugar is dissolved. Add flax seed mix, vanilla, and soy milk. Let cherries defrost.
Prepare baking form: rub a bit of vegan butter onto bottom and sides of a spring form, then dust with flour. Preheat oven to 350 degrees F. Pour liquid mix into dry ingredients, mix well, then add the cherries. It should have the consistency of thick mud; add a bit more milk if too dry. Pour into spring form.
Bake for about 50 min., test that it’s done. Let cool a bit, then open the spring of the side of the form so that the cake can cool. I always cover everything with a clean white cotton cloth, to absorb any moisture.
Sprinkle organic powdered sugar on top, or – use vegan whipping cream!
Nutritional Yeast
Well, it’s not Parmesan cheese. However, it’s actually more versatile: you can sprinkle it on popcorn, soups, stews, stir-frys and of course on pasta dishes, but you can also use it to coat tofu, cauliflower, and/or broccoli before frying (air fryer works best), and you can make delicious sauces. AND it is a great source of vitamins and minerals – it is indeed nutritional. So, what is it exactly? It is similar to baker’s and brewer’s yeast, but is deactivated which means that the yeast cells are not alive any more. It’s a great source of protein, B vitamins, and trace minerals. It also contains high amounts of antioxidants which may help prevent cancer and strengthen the immune system. Other health benefits include regulation of blood sugar levels, muscle repair, and reduction of inflammation.2
Nutritional Yeast Cheese Sauce (“Nooch”)
In a sauce pan placed over medium-high heat:
Melt 3 TS vegan butter or coconut oil
Add ⅓ c unbleached flour, stir, and let it brown a little3
Gradually whisk in 1 c heated vegetable broth, stir until there are no lumps, reduce heat, and cook for a few minutes. If too thick, add more broth.
Add ⅓ c nutritional yeast, a pinch of salt, and 1 T of Dijon mustard. Stir until well mixed, turn heat off.
I found this recipe many years ago at a German website, but it’s now widely available at many vegan recipe blogs. Some people suggest coconut milk instead of broth; you’d have to increase the salt a bit or add Marmite or vegan soup stock concentrate. One can also add a little paprika and or other spices.
Mix the sauce with some cooked pasta and fried mushrooms/onions, add it to your favorite vegan pizza, use it to create mac & cheese – the sky’s the limit!
I’ve seen recipes that use gluten-free flour; please use the flour of your choice if you’re allergic to gluten.