Vegan Christmas Baking: GINGERBREAD!

VEGAN GINGERBREAD!

My daughter celebrates her birthday at the end of November every year with a "Gingerbread-House Making Party" for several of her (not so little anymore) friends. It's always a HUGE hit and the girls spend hours making beautifully (?) decorated little houses.

I realize some of the candies you'll see pictured are NOT vegan but the gingerbread is, and actually VERY tasty. Besides making the sheets of gingerbread for the houses, I always make plenty extra, just to be baked into cookies that we eat...

GINGERBREAD COOKIES

1/3 cup canola oil
3/4 cup sugar
1/4 cup molasses
1/4 cup plain soymilk
2 cups whole wheat pastry flour or all-purpose flour (or a mix of both)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
spice blend:
1/2 teaspoon each ground nutmeg, cloves and cinnamon
1 1/2 teaspoons ground ginger

Directions:
In a large bowl beat together oil and sugar for about 3 minutes. Add molasses and soymilk. The molasses and soymilk won't really blend with the oil but that's ok.

In a seperate bowl, sift together all the other ingredients.

Add the dry ingredients to the wet in batches. MIx together with a firm spoon or spatula until well combined. You should have a pretty stiff dough. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. (If you chill longer than an hour you may want to let it sit for 10 minutes to loosen up a bit before proceeding).

Preheat oven to 350 F. Lightly grease your cookie sheets.

On a floured surface roll you dough out to a little less than 1/4 inch thick. You can do this in 2 batches if you don't have the space. Cut out your shapes with your cookie cutters and gently place on cookie sheets (if you are using them to decorate with remember to cut a hole with a straw or something before baking).

Bake for 8 minutes.Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.

If baking "walls" for a gingerbread house, make cookies 1/2 inch thick and bake at 300 F until very firm - about 15 minutes or longer. Then let cook on a rack overnight.

Christmas baking! YAY! ~~ "Cranberry-Orange Bread"

Just finished making this in it's new vegan version, and it turned out scrummy! We used to make this all the time and I'm glad I figured out how to vegan-ize it easily. I wish you could smell it, it's made the whole house smell like Christmas! I think I'll make some small loaves to give out for the Holidays.

Cranberry-Orange Bread

2 cups all-purpose flour
1 cup vegan sugar
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 Tblsp vegetable oil
hot water
1/2 cup unsweetened (fresh squeezed) orange juice
(I use juice from those tiny tangerines you get around the holidays)
1/2 Tblsp orange peel, grated
Ener-G Egg Replacer for 1 egg
1 cup cranberries, coarsely chopped (fresh or frozen)
1/2 cup hazlenuts, chopped

Directions: Preheat oven at 375 F.
Grease and flour loaf pan.
In a large bowl, mix dry ingredients (flour, vegan sugar, salt, baking powder and baking soda).
In a small bowl, add nuts, cranberries and 1/2 cup of dry mixture to coat the nuts and berries.
In a measuring cup, add oil and top-up with hot water to make 3/4 cup. In a medium bowl, mix oil/water mixture, orange juice, orange peel and Ener-G Egg Replacer. Combine liquid mixture to dry mixture (don't overmix!).
Fold in nuts and berries. Bake for 1 hour.