GO VEGAN. WHY NOT?

Basic Irresistable Biscuits

Walk don't run to your pantry, collect these few simple ingredients and whip up a batch of biscuits now.  You'll experience such a feeling of mastery and accomplishment.  = ) 

First, preheat your oven to 450.  Then measure out margerine and vegetable shortening onto a small plate and put them in the freezer.  Line a cookie sheet with parchment paper (or lightly grease).  This recipe yields seven 2-1/2 inch biscuits with some extra for the chef's treat.  The photo above is one recipe cut into 2-1/2 inch rounds, mini biscuits, and pinwheels.  Note: It's a good idea to make two batches because they go down so easily!

• 1 cup all purpose unbleached white flour

• 1 cup whole wheat pastry flour

• 5 teaspoons baking powder

• 1 teaspoon salt

• 1 teaspoon sugar

• 3 Tablespoons non-hydrogenated vegetable shortening

• 2 Tablespoons non-hydrogenated margerine

• 2/3 cup rice or soy milk

In a medium bowl, sift together the flour, baking powder and salt.  Give the mixture a quick whisk.  Cut the frozen fats into the flour mix with two knives or a pastry knife until the fats are thoroughly incorporated into the flours.  Add the milk and mix it into the flour until a scrappy dough forms.  Pour the dough out onto a working surface and, adding flour as needed to avoid the dough sticking, pat the dough to 1/2 inch high.  Cut into desired shape or round.  Mini biscuits are delightful.  Use the top of a cordial or other small glass as your cutter.  Place onto the parchment.

You will have leftover dough to make cook's treats!  Bring the scraps together and pat down again, about a quarter inch thick.  Sand with a layer of cinnamon and sugar or spread with jam.  Roll up and slice 1-inch wide.  Place onto the parchment with the biscuit rounds.

Bake for 15 minutes.  I dare you not to have one immediately.

P.S.  Barbarella says "Go Vegan, why not?"

 

Ginger Cake Triumph!

Here's an email I received about my Best Ginger Cake recipe from the extremely talented artist and Harrison Team client, Robin Kibby. Along with an adorable picture taken of Robin and husband Brian the day they were handed the keys to their beautiful Berkeley Hills home last month. All followed by the famous recipe. I hope you make it too!

Ellen!

I have made the ginger cake twice already and its been a big hit.
It puts me in a tough spot, since its displacing my easy-vegan choco cake and roasted pumpkin pie as a new favorite.

I used blackstrap molasses, which gave it very deep note, and used a smidge extra vanilla. My inaccurate measuring the second time around yielded a better dessert (I baked 25 degrees hotter, since I was already making pies) but I am still not sure what else was different... maybe a little extra whole wheat flour.

Topped with some vanilla bean gelato, its awesome.

Thanks again for sharing.

best,
Robin

Best Ginger Cake Recipe

1 cup plus 2 teaspoons whole wheat pastry flour
1 cup unbleached white flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/2 cup canola oil
1 cup pure maple syrup
1/2 cup molasses
1 cup plain (not vanilla) soy milk
1 Tablespoon apple cider vinegar
2 Tablespoons vanilla extract
Optional garnish: 1/4 cup chopped crystallized ginger
Optional garnish: 2 Tablespoons Turbinado sugar

Pre-heat oven to 350 degrees F.

Oil a 9-inch springform pan or cake pan. Line it with a parchment circle.

Alternatively, oil and line with parchment paper ten 3-inch individual cake molds. If you are using individual cake molds, put them on a baking sheet for easy removal from the oven.

In a medium bowl, sift together the flours, baking powder, baking soda, salt and spices. Whisk to combine.

In a blender, or in another medium bowl, combine the canola oil, maple syrup, molasses, soy milk, vinegar, and vanilla. Whisk vigorously or blend until the ingredients are emulsified.

Pour the liquid ingredients into the dry, whisking todether just until all the liquid ingredients are absorbed. The batter will be quite wet.

Pour the batter into the prepared pan/s and place on a middle rack in the oven. Bake for about 55 minutes, or until the cake is springy to the touch and a toothpick inserted comes out clean. The baby cakes take a little less time, so start checking after 35 minutes.

Immediately after removing from the oven, scatter tops with optional chopped crystallized ginger and Turbinado sugar.

p.s. Charlotte Rampling says "Go Vegan - Why Not"?