Because the Mid-Autumn Competition approaches on September 29, the Chinese language custom of indulging in mooncakes takes heart stage. These intricately crafted treats—resembling the moon with their spherical form—are eagerly anticipated every year.
However with the rising variety of vegans in america, the hunt for a plant-based mooncake choice generally is a problem. Conventional mooncake flavors usually function components corresponding to lard or hen’s egg yolk, rendering them off-limits to these embracing a plant-based way of life.
Oakland, CA-based baker Annie Wang is now filling the hole, pushed by her private journey of in search of vegan variations of the Asian confections she cherished rising up. “Mooncakes have been one of many meals I ate with my household rising as much as rejoice particular events,” Wang tells VegNews. “There are such a lot of totally different types and flavors and it’s one thing I grew up with very fond recollections of.”
Annie T’s Truffles
“The vegan salted egg yolk and lotus paste taste was one I beloved and had yearly,” Wang says. “However as soon as I turned vegan, I might not share in that custom with my family members anymore.”
In 2021, she based vegan bakery Annie’s T Truffles. Considered one of her preliminary triumphs was the creation of vegan Taiwanese pineapple truffles, which rapidly received the hearts of shoppers.
Constructing on this success, Wang expanded her menu to incorporate a various vary of choices, together with almond cookies showcased at a San Francisco premier of Academy Award-winning All the pieces In all places All At As soon as, in addition to the standard tangyuan, glutinous rice balls served in flavorful broth.
The making of vegan mooncakes
Nevertheless, when Wang was approached to craft vegan mooncakes throughout her inaugural 12 months in enterprise, she encountered a steep studying curve. The duty of crafting mooncakes, not to mention formulating a vegan variant, posed a big problem.
After diligent experimentation, Wang formulated her personal recipe and delved into crafting modern fillings.
Lavender lotus paste and white chocolate ganache with black sesame emerged as distinctive flavors. On the similar time, prospects yearned for acquainted, typical tastes corresponding to lotus paste and purple bean mooncakes that includes salted egg yolk.
Annie T’s Truffles
Wang, hesitant because of the complexity and buyer expectations, realized that veganizing the purple lotus and salted egg yolk mooncake could be her most demanding feat but.
At first, Wang explored various recipes and alternate options to duplicate the wealthy texture of the standard mooncakes. Finally, she developed a vegan salted egg yolk recipe, choosing a singular ingredient for the vegan egg: potatoes.
“My aim was to make it as allergen pleasant as doable,” Wang says. “As an alternative of utilizing cashews as a base, I opted for potatoes.”
Presently, Annie’s T Truffles is launching an assortment of specialty mooncakes as a part of an unique Mid-Autumn Competition reward bundle. The choice consists of two variations of salted egg yolk mooncakes, complemented by lotus paste and purple bean counterparts. Jasmine tea with candied lemon mooncake, and a black sesame mooncake adorned with white chocolate chips are additionally a part of the gathering.
Patrons have the selection of a four-piece or six-piece reward field, which will be shipped throughout California or conveniently picked up domestically inside the Bay Space.
Vegan baking for the planet
Wang’s culinary enterprise encompasses extra than simply recreating cherished childhood sweets in vegan type. With a background in environmental advocacy and meals know-how, her vegan bakery aligns along with her mission to positively affect local weather change by means of dietary decisions. The bakery’s dedication extends past the recipes, encompassing eco-friendly packaging that’s compostable after eradicating the label.
Wang’s previous involvement with the Pure Assets Protection Council in Beijing and subsequent engagement within the meals tech sector laid the groundwork for her sustainable and inclusive enterprise.
Annie T’s Truffles
“There’s lots of alternative to positively shift the local weather by means of the meals area,” Wang says. “I hope to have the ability to each positively affect the local weather whereas additionally creating extra variety of flavors and management within the meals area.”
Wang says she additionally strives to diversify the plant-based culinary scene. A core motivation behind Annie’s T Truffles is to introduce a broader vary of flavors to the vegan meals panorama, permitting Asian American delicacies to shine within the realm of plant-based meals.
Annie’s T Truffles difficult preconceived notions that adopting a specific weight-reduction plan entails compromising style or traditions. Wang’s driving pressure is to encourage people to discover various diets, recognizing the affect of their decisions whereas relishing delectable creations like her vegan salted egg yolk mooncakes.
“I made this and different mooncakes so that people like myself, [who] grew up sharing these conventional desserts with family members on particular events, might as soon as once more take part in making cherished meals recollections as they used to,” Wang says.
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Nicole Axworthy is the Information Editor at VegNews and writer of the cookbook DIY Vegan.