Vegan Baking 101

Last month's cooking class, Vegan Baking 101, drew a full house, but Sublime's pastry chef, David Kalas, gave personalized attention to every attendee. After giving the lowdown on vegan alternatives to eggs, milk and butter (see below), Chef David prepared traditional English currant scones for everyone! Just in case you missed the class, here's the recipe for the scones:

Sublime Scones
(makes 8-10 pieces)

1 1/2 tsp Ener-G Egg Replacer
2 tbsp water
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
4 tsp baking powder
1/2 tsp salt
3/4 cup non-dairy butter
1 cup currants or raisins
1/2 cup nondairy milk
2 to 3 tbsp nondairy milk for brushing tops
Cinnamon and sugar for sprinkling on top

Preheat oven to 425F. Line baking sheet with parchment paper. Whip the egg replacer and water until thick and set aside. Combine flour, sugar, baking powder and salt. Cut the butter into small pieces and add to the dry ingredients; mix till crumbly. Stir in the currants. Add the milk and egg replacer mixture. Mix minimally with a spoon or your fingers just until the dry ingredients are moistened. Gather the dough into a ball. On a lightly floured surface, roll the dough to a 1/2 inch-thick round. Cut into 8 or 10 pieces, triangular in shape. Brush tops with nondairy milk and sprinkle with cinnamon and sugar. Bake until the tops are golden brown, about 12 to 15 minutes. Cool on a rack or serve warm.

Sublime Recommends . . .

Egg Alternatives

(equivalent to one egg unless otherwise noted)

• Soy Milk (1 cup)/Apple Cider Vinegar (1 tsp): cakes, cupcakes

• Ground Flaxseed (1 tbsp/3 tbsp water): waffles, pancakes, muffins, cookies

• Banana - 1/2 pureed banana (equals approximately 1-2 eggs)

• Silken Tofu - 1/4 cup whipped to smooth consistency

• Commercial Egg Replacers - Ener-G: 1 1/2 tsp/2 tbsp water; Bob’s Red Mill: 1 tbsp/3 tbsp water

Milk Alternatives

• Almond, Rice, Hazelnut, Cashew, Soy or Coconut