Sugar Plum Vegan

Sweetly Humane musings from a vegan bakeress

Holiday Menu 2008 November 5, 2008

We have listed our Holiday Menu below.

Please call to order.  Wholesale inquires contact us for pricing 916-706-8101.

Blessings!!

Winter Holiday Menu

All items are wheat, dairy, casein, egg and animal free (gluten free where noted)

Traditional Pumpkin Pie $14

Custardy and Delicious with a Spelt Crust or Crustless for Gluten Free

Chai Spiced Sweet Potato Pie $14
Exotic Spices make this Delectable with a Spelt Crust or Crustless for Gluten Free

Double Crust Apple Pie $18
Local Apples piled high in a Spelt Crust

Pumpkin Cheezecake 9-inch $24 4-inch $7.50
Vegan Cream Cheese/Tofu/Agave Filling With a Gluten Free Cinnamon Pecan Crust

Orange Scented Chocolate Mousse Pie $16

Chocolate Agave Mousse with Gran Marnier and Local Oranges in a Spelt Crust or Gluten Free Curst

Jelly Donut Cupcakes $2.50 each

A Hanukkah Favorite in a Cupcake

Gluten Free Vanilla or Chocolate Cupcakes $2.75 each

With choice of Cream Cheez, Vanilla or Chocolate Buttercream Frosting

Raspberry Walnut Rugelach $1.90 each

A Traditional Jewish Recipe Veganized

Gluten Free Chocolate Dipped Agave Macaroons $1.50 each

Delicate Haystacks kissed with the Food of the Gods

Pumpkin Whoopie Pie Sandwich Cookies $2.75 each

with Cinnamon Spice Cream Filling

Gluten Free Pumpkin Walnut Chocolate Chip Muffins $2.50

Moist, Delicious and Perfect Anytime

Sweet Potato Layer Cake 9 inch–$32 6 inch –$22

With Candied Walnuts and Cream Cheese Frosting-A Kwanzaa Delight

Assorted Cookie & Bar Platters Available

Contact our Sales Manager for More Information

Sugar Plum Vegan Sweetly Humane™

Call Khy’em To Order: 706-8101


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Daring Bakers Challenge–Eclair–Making it Vegan August 31, 2008

A vegan puff--gooey and delicious

A vegan puff--gooey and delicious

This is my second Daring Bakers challenge and boy what a challenge it was this month for a vegan! The recipe was from a cookbook written by Dorie Greenspan: Chocolate Desserts by Pierre Herme.

Pierre Herme is a world-renowned French pastry chef who Vogue called, “The Picasso of Pastry”. His website demonstrates his beautiful creations that can be found in at his jewel box pastry shop in France.

We were given his eclair recipe to replicate. I’ve made eclairs before in my past non-vegan life and they are quite delightful to make and eat. Pate a choux is the dough that is used to make this puffy babies. One of the key ingredients is the eggs to help them rise. I thought about this for some time and tried to figure out how this was going to work for a vegan. I surfed the web to find any inspiration for this recipe and found a lot of chefs saying it’s just not possible. Well, I did not want to give up so I daring took this challenge on not sure of my success.

Eclair and a Cream Puff--Twice as nice!

Eclair and a Cream Puff--Twice as nice!

So I used Ener-G Egg Replace and whipped the heck out of it with my mixer. My pate a choux did not turn out as puffy as it should be but I kind of expected that. I filled them with a coconut pastry cream and dipped them in a delicious dark vegan chocolate ganache and drizzle some homemade white chocolate on the tops.

Homemade White Chocolate is so yummy!

Homemade White Chocolate is so yummy!

If I had more time in my life I would spend hours and hours perfecting the recipe but I have to run a business and be a mom.   Maybe when I retire and Sugar Plum Vegan is so successful that I have other people doing my job for me I will tackle the vegan eclair again.  Until them I am satisfied with my outcome, they are good enough for me to eat and sometimes that’s just all you need.

 

My First Daring Bakers Challenge-Almond Gateau with Praline Buttercream July 30, 2008

Filed under: 1,baking,vegan — Jivana @ 9:41 pm
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I am a Daring BakerI am now officially a daring baker!
I got through my first challenge which was filled with eggs, egss, more eggs and butter . The original recipe Filbert Gateau with Praline Buttercream came from the book Great Cakes by Carol Walter. The recipe uses 7 egg yolks and 5 egg whites in the cake and another 3 egg whites and 3 sticks of butter in the frosting. What a challenge to start with for a vegan baker! But that’s what being a daring baker is all about. I embraced this recipe with all my vegan love.

Almond Gateau with Praline Buttercream

Almond Gateau with Praline Buttercream

Firstly, I switched the hazelnuts to almonds because Mr. Sugar Plum Vegan prefers them. I also used organic spelt flour in the cake to make it wheat free. The cake itself didn’t rise as much as I would have liked it too so I only cut the cake into two layers instead of three. I used organic orange oil instead of alcohol in the cake to make it baby friendly. The praline buttercream was made using Follow Your Heart cream cheese that I got as a sample from this great company. It turned out delicious–we are still eating the leftover frosting! My ganache was made using vegan chocolate and almond milk–my husband sang a song about it because it tasted so good. It goes, “Oh my gosh, Oh my gosh, Oh my gosh it’s vegan ganache!” Super cute and sung in the voice of King Julian of Madagascar–our son’s new favorite movie.

I also skipped the whipped cream filling layer because I couldn’t find the Soyatoo Whipping Cream, which I love by the way. You use it just like regular whipping cream and it tastes amazing–use it if you can find it. And finally my apricot glaze turned into stawberry glaze because I just plain forgot to buy apricot and had some strawberry in the fridge. Overall my cake turned out delectable. I skimped a little on the decoration and went for the simplistic look. It was a fun challenge and I can’t wait for more to come!

Have a slice my friend.

Have a slice my friend.

Sugar Plum Vegan’s Almond Gateau with Praline Buttercream

1 Almond Genoise

1 recipe sugar syrup, flavored with orange oil

1 recipe Praline Buttercream

1/2 cup Soyatoo Whipped Cream, whipped to soft peaks

1 recipe Strawberry Glaze

1 recipe Ganache Glaze, prepared just before using

A few almonds for decoration

Almond Genoise
1/2 cup Earth Balance vegan spread
1 cup organic sugar
1/2 c vanilla soy yogurt
1 cup almond milk
1 cup white spelt
3/4 cup almond meal–I ground my own almonds in the food processor
2 1/4 teaspoon baking powder
3/4 teaspoon salt

Cream Earth Balance and sugar in mixer. Add soy yogurt and almond milk and mix well.

Stir together flour, almond meal, baking powder and salt.

Add dry to wet and pour into a high six inch cake pan or two or three small sided ones.

Bake in a preheated 350 degree oven for about an hour.
The cake can be made a few days before just wrap it tightly

Sugar Syrup–adapted from original recipe
1/2 cup water
1/8 cup organic sugar
1 tablespoon orange oil

Bring the water and sugar to boil in heavy sauce pan and simmer for 5 minutes. Remove from heat and add the oil. Let it cool before coating the cake. This can be made in advance and any left over can be used to sweeten your ice coffee or tea.

Praline Buttercreamadapted from original recipe
1 recipe creamy cheez buttercream
praline paste
2 tablespoons orange oil

Blend buttercream into paste and add oil.

Creamy Cheez Buttercream
1/2 cup Earth Balance Vegan Spread
1/2 cup Follow Your Heart Cream Cheese
2 cups organic powdered sugar
1/4 cup almond milk

Blend Earth Balance and Cream Cheez for a few minutes. Add sifted powdered sugar and blend again for a few more minutes. Add almond milk and blend one more time until you get a creamy goodness that bowl lickable! Refrigerate the buttercream for a few hours or overnight. It will keep for a while.

Praline Pasteadapted from original recipe
1/2 cup almonds, toasted/skinless*
1/3 cup organic sugar

Pour sugar into a skillet and heat on low flame for about 10-20 minutes until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. Watch out this is some hot stuff!! Spread out evenly on a silpat or parchment paper lined cookie sheet. As it cools, it will harden into brittle. Break the candied nuts into pieces and put them in the food processor–but not before you try a few–yummy! Pulse into a powder and process several minutes to make a paste. Store in an airtight container and do not refrigerate.

*to remove almond skin just soak them in hot water for a few minutes and the skins will remove easily with your hands.

Candied Almond Brittle

Candied Almond Brittle

Strawberry Glaze
1/3 cup organic strawberry preserves
2 teaspoons water

Bring preserves and water to boil and simmer for a few minutes. Remove from heat and press through stainer. Brush on cake while still warm.

Ganache Glaze
1/2 cup good vegan chocolate, chopped
1/2 cup almond milk
2 teaspoons orange oil

Set up a double boiler with a large pot filled with water and a metal bowl over it. Melt chocolate in double boiler and once melted, remove from heat and whisk in almond milk and orange oil. Let cool a bit but do not let it get cold or you’ll end up with vegan truffle base.

Assembling The Cake

Cut the cake into two layers and trim the top of the cake so it has a flat surface. Place one layer on a 6-inch cake circle. Using a pastry brush, moisten the layers with the warm sugar syrup mixture. Using a pastry bag with a round tip, make a well with the praline buttercream on one layer by circling around the edges to create height. Fill the well with the buttercream and put the other layer on top. Refrigerate to chill for at least 30 minutes.

Remove cake from fridge and trim the sides so they are perfectly straight with a slight bevel at the top so the ganache will pour easily. Brush the tops and side of the cake with warm strawberry glazr, sealing the cut areas completely. Chill while you prepare the ganache.

Place a rack over a cookie sheet to catch the ganache drippings. Remove the gateau from the refridgerator and put it on the rack. Wit a metal spatula in hand, and holding the ganache bowl about 10 inches about the cake, pour the ganche onto the cakes’s center. Move the spatula over the top to get a smooth apperance. The ganache should cover teh top and run down the sides of the cake. When the ganache is poured and is coateing the cake, life one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. Patch any bare spots on the side witha smaller spatula, but do not touch the top afeter the “bang”. Let the cake stand 15 minutes in refridgerator to set.

Decorate the cake to you fancy using any leftover praline buttercream and the extra almonds. Refridgerate uncoverd for 3 hours to allow the cake to set. Allow to set at room temperature before eating if you can wait that long.

Blessings to you and enjoy!