I found out via Twitter that Lindsay S. Nixon, author of Everyday Happy Herbivore: Over 175 Quick-and-Easy Low Fat and Fat-Free Vegan Recipes, was doing a virtual blog tour and I knew I wanted to pick her brain about vegan baking (something I’m still wrapping my head around). Aside from writing multiple books and being a consulting chef at La Samanna, a luxury resort and four-star restaurant in the French West Indies, Lindsay has also been featured in Vegetarian Times, Women’s Health Magazine and on The Huffington Post.
Basically, Lindsay is SUPER busy spreading the word on vegan cooking and eating. And while I don’t necessarily agree with her about why a recipe should be veganized (I honestly would rather use farm fresh eggs than a commercial egg replacer, which a number of vegan bakers use), I must give her plenty of credit: of the recipes she shared with me, NONE of them called for artificial ingredients. So kudos there!
I’m joking–I mean, yes, that’s true, I had signed a contract to write three books, but I knew after writing my first book if it was successful, I’d write more books for my fans.
I started my blog (and now write cookbooks) with one mission: to show that eating healthy, plant-based meals is easy, approachable, affordable and most importantly–delicious. My recipes are all no fuss, everyday ingredients, quick and easy. I’m proving that healthy doesn’t have to be expensive or complicated or a shore. It’s possible–and fun!
CFP: When it comes to baking, why veganize it?
Lindsay: Ever since my friend pointed out that eggs are chicken menstruation and milk is cow breast milk–I’ve been completely been turned off by both. So its vegan baked goods or none at all for me. Plus dairy and eggs are both high in cholesterol, which isn’t good for our bodies.
I prefer vegan goodies because they’re healthier, and also more compassionate–and I find the taste better too.
CFP: Can you offer some baking tips?
Lindsay: I actually have a plethora of tips in my cookbooks for fool-proof baking, but off the top of my head:
• Don’t over-stir your batter and stir it gently.
• Use an oven thermometer.
• Know if you are at sea level or not, or high altitude.
CFP: What are your favorite vegan sweet treats?
Lindsay: Happy Herbivore’s carrot cake cupcakes are probably my hands down favorite.
Lindsay has offered to share her Apple Fritter Cups recipe, a dessert that is both delectable AND healthy!
As my friend Sheree says â€œThese treats just jump right in to your mouth and make you dance!â€
Yields: 12 muffins
- 1 1/2 cup chopped apple (skin optional)
- 1 cup nondairy milk
- 1 tsp apple cider vinegar
- 2 tsp vanilla extract
- 1/4 cup light brown or raw sugar
- 2 cups whole wheat pastry flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon, divided
- Nutmeg or ground ginger
- Basic Glaze
Heat oven to 350 degrees Fahrenheit. Fill muffin tin with paper liners and set aside.
Toss 1 cup apples with a few dashes of cinnamon and a little brown sugar until well coated and set aside.
In a small bowl, whisk nondairy milk with vinegar and set aside.
In a large bowl, whisk flour, salt, baking powder, baking soda, 1/2 to 3/4 tsp cinnamon (your choice) plus a dash of nutmeg or ginger, and stir to combine.
Whisk in sugar then pour in milk mixture. Add vanilla and remaining 1/2 cup apples and stir to combine.
Spoon into muffin cups just a tad more than half-way full. Add apple toppingon each.
Bake 15-25 minutes, until a toothpick inserted in the center comes out clean.
Meanwhile, make glaze, substituting 1 tsp of liquid with 1 tsp pure maple syrup (optional). Drizzle warm fritters with glaze.
Tip: Once the fritters completely cool, the liners will peel off. If you plan to eat them warm, lightly spray the inside of the liner with oil-spray to prevent sticking or forgo the liners and grease your muffin tin or use a nonstick pan.