Christmas cookies

Chocolate Chip Cookies (from “Vegan Cookies Invade Your Cookie Jar” by Isa Chandra Moskowitz and Terry Hope Romero, ISBN: 978-1-60094-048-4)

“Vanillekipferl” on the left side, veganized version of my grandmother’s recipe; “Florentiner” on the upper right side, veganized version of my mum’s recipe, “Linzertorte Thumbprint Cookies”, out of the same book as the chocolate chip cookies.

Vanillekipferl close-up

Gingerbread Cookies, again from “Vegan Cookies Invade Your Cookie Jar”


Vegan Panettone

I basically used this recipe:

To be exact, I used this:

500g (1 pound) of pastry flour

42g (1 pack) fresh yeast
(dry yeast should work as well.. use the amount that’s advised for 2 pounds of flour)

100g sugar

230 ml (1 cup) soy milk

150g margarine

1 orange (just the zest)

200g raisins

80g dried and candied orange peels

80g dried and candied lime peels

Use 4 tbs of the flour, 2tbs of sugar and mix them with the yeast and 10 tbs of the soy milk (needs to be lukewarm!). Dust the dough with a bit of flour, and let it rise for 15 minutes, covered with a wet cloth. Let the margarine melt in the soy milk. Wait until the margarine and soy milk mixture is lukewarm again. Then add it to the dough (after it’s risen for 15 minutes), also add: orange zest, remaining flour and sugar. Knead it until it becomes a nice, smooth dough, that won’t stick to the bowl while kneading. Let the dough rise for 30 minutes, again covered with a wet cloth. Finally add the candied orange peels and lime peels and knead again. Finally, let it rise for another 30 minutes, don’t forget about covering it again.

Now bake it at 180°C (355°F) for about 50 minutes (in the lower part of the oven). Cover the panettone with tin foil after 10-15 minutes of baking.

How do you get the Panettone shape? I believe there are special baking pans for Panettone, but here’s what I did: Simply use a pot and baking parchment. [Pot: about 16 cms in diameter (6″), 10cm in height (4″)]


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