posted April 27, 2021

by Linda Voorhis, MVLCE

Whether you are vegan, transitioning to a vegan diet, veg-curious, or looking to add more plant-based meals into your diet, Linda Voorhis’ debut cookbook, Veganification^®, is a cookbook that celebrates becoming and being vegan.

Veganification^® offers recipes that are approachable for the novice cook, providing step-by-step procedures that walk you through each recipe to ensure success in the kitchen. If you are more experienced and are looking to enhance your kitchen prowess, Linda’s guidance will hold your hand every step of the way.

Her culinary passion and enthusiasm come to life through family heirloom recipes that have been veganifed as well as a myriad of her own original recipes in these pages. She includes some of the delightful stories behind the recipes, why she chose particular ingredients, ingredient swap-outs, and tips and techniques she’s found helpful to ensure the gustatory pleasure of both vegans and omnivores alike. In addition to enjoying the recipes in this book, Linda hopes this book inspires you to adapt your own non-vegan favorites into vegan delectables.

Ten recipe chapters (Breakfast Any Time; Appetizers; Sauces, Dressing and Condiments; Soups; Salads; Keeping It Under Wraps; The Main Event; Yeast Doughs; Specialty Cakes; and for the Sweet Tooth) are rounded out by a chapter of Voorhis’ Vegan Versions, which is a list of Linda’s current favorite vegan food items that can be found either at a market or online.

Veganification^® is more than just a book of recipes. Linda includes tips and techniques that are instructional and educational. Many recipes include options to create an entirely different flavor profile in the hopes that the reader will be inspired to try out their own swap-outs to make the recipe their own, based upon their flavor preferences.

There is also a link included in the cookbook, Ask Linda, where readers are directed to a page on the website, Veganification^®, where readers can ask any recipe- or technique-related question as well as how to veganify one of their own personal favorite omnivore recipes. Linda will personally respond to every query so that readers will have an additional resource as well as a personal connection with her.

Try Linda’s veganified Pizzelles, a family favorite cookie, from her Veganification^® cookbook!

Pizzelles

These Italian waffle cookies, sprinkled with a touch of powdered sugar, were always a staple in our house. Quick, easy, and fun to make in a pizzelle machine, you might want to make a double batch because they are irresistible. You can completely transform them by varying the flavorings, making it a versatile recipe, not just a waffle cookie. Use a pizzelle roller to make mini ice cream cones that you can fill with ice cream or even flavored pastry cream. Use a cannoli form and you have your own homemade cannoli shells ready to be filled with cannoli cream or chocolate hazelnut mousse. I’ve made these sugar-free as well as gluten-free with outstanding results.

Ingredients:

4 cups white whole wheat pastry flour

2 teaspoons baking soda

¾ cup coconut milk (from the can, full-fat)

3 tablespoons egg replacer powder

12 ounces vegan butter

1-1/3 cup organic unrefined cane sugar or organic erythritol

4 teaspoons vanilla

½ cup confectioner’s sugar

Directions:

• Preheat your pizzelle machine.
• In a small bowl, sift the flour and baking soda together. Set aside.
• Using a wire whisk, whisk the coconut milk and Egg Replacer together. Set aside.
• In a large mixing bowl, whip together the butter, sugar, and vanilla until smooth and creamy.
• Whip milk/egg replacer mixture into the butter/sugar mixture until well blended.
• Gradually add flour mixture into wet mixture in 3-4 batches, mixing until blended.
• Put 1 well-rounded teaspoon of batter onto pizzelle machine. Close lid and cook for 1 to 1-1/4 minutes, or golden.
• Place cookies on a wire rack to cool. Or, while still hot and straight off the griddle, use a form to create cones or shells.
• When cooled, sprinkle with confectioner’s sugar and stack in an airtight container.

 

Linda Voorhis, MVLCE is a Vegan Culinary Instructor and Main Street Vegan Academy Master Vegan Lifestyle Coach and Educator. She earned her Certificate for Plant-Based Nutrition from the Center for Nutrition Studies at Cornell University. A passionate cook since she was literally old enough to stir a spoon in a pot, becoming vegan transformed her love for cooking and baking into the process she affectionately refers to as Veganification^®. It includes developing original recipes and converting non-vegan recipes into sumptuous vegan versions that will knock the socks off any plant-based eater. Possibly even more important is being able to create offerings that omnivores are equally impressed with and delightfully devour.