Yoga_Journal_Singapore_FebruaryMarch_2017

51

february / march 2017

yogajournal.com.sg

VEGETABLE OILS

Replace butter with liquid plant-based oil

rather than using margarine, which contains

processed or partially hydrogenated oils. It’s

an easy swap in buttery cookie recipes: Just

use 1o tbsp oil for each cup of butter. Choose

a heart-healthy option like extra-virgin olive oil

(rest assured, the grassy flavor bakes off),

or walnut or canola oil. For flaky results

in pastries, such as pie crusts, scones, and

biscuits, chill the oil first and drizzle it into the

flour slowly, then quickly add any remaining

liquid and shape the pastry. Or replace butter in

pastries with equal parts chilled and solidified

coconut oil. To use, simply grate oil into flakes

and toss with the flour. Try raw-nut purées or

nut butters to add richness in baked goods:

Replace half the fats with peanut or almond

butter in granola bars, cookies, and cakes.

CREAMINESS

Replace milk or cream with nondairy milks;

almond and coconut are the most neutral

tasting and have good body for baking fluffy

cakes and muffins. Higher-fat canned coconut

milk is more like cream, great for ganache or ice

cream. To make “whipped cream”, chill a can of

coconut milk overnight. Pour off watery liquid

and scoop solid cream into a chilled bowl. Add

1–2 tbsp confectioner’s sugar and whip until

fluffy. Chill until ready to serve. For a stand-in

for cream cheese or sour cream, make cashew

cream: Soak 2 cups raw cashews overnight,

drain, then purée in a food processor, gradually

adding water until creamy. This yields 2 1/2 cups

thick or 3 1/2 cups “pourable” cream. Sweeten

with agave or maple syrup.

PANTRY STAPLES

Olive or canola oil, nondairy milk, canned

coconut milk.

Robin Asbell is a chef and author of

eight cookbooks, including Sweet &

Easy Vegan.

dairy-free double

chocolate chunk cookies
MAKES 14 COOKIES
Plentiful dark-chocolate chunks and

vegetable oil make these chewy cookies
rich and satisfying. No milk chocolate
or butter is necessary.

1/2 oz unsweetened baking chocolate

2 tbsp olive or canola oil
1 large egg
1 tsp vanilla
3/4 cup light-brown sugar

1/2 cup unbleached flour
1/4 cup whole-wheat pastry flour
1/4 cup cocoa
1/2 tsp baking soda

1/2 tsp salt
3/4 cup sweetened dark-chocolate chunks

Heat oven to 350°F. In a double boiler over

medium heat, combine baking chocolate

and oil. Heat, stirring, until chocolate melts

and mixture is smooth. Let cool to room

temperature. Whisk in egg and vanilla.

In a bowl, whisk together sugar, flours, cocoa,

baking soda, and salt. Stir in the chocolate

mixture. It will be stiff, so use your hands to

knead it all together. Mix in chocolate chunks.

Divide dough into 14 pieces and roll into balls.

Place 3 inches apart on 2 parchment paper–

lined baking sheets. Dampen hands with water

and gently flatten the balls to 3/4-inch thick.

Bake cookies for 5 minutes. Exchange the

position of the baking sheets and bake until

cookies are slightly puffed and darker around

the edges, 5 minutes. Cool on sheets, 5

minutes. Transfer to racks to cool completely.

NUTRITIONAL INFO141 calories per serving,

7 g fat (3 g saturated), 21 g carbs, 2 g fiber,

2 g protein, 137 mg sodium

FOR NONDAIRY BAKING