Sometimes being green is simply a matter of re-thinking the way you use that big power drawing oven you already have. When you think about using the right tool for the job, sometimes it’s worth investing in small appliances that use less electricity, and will save you money in the end. Here are some tips to let you navigate the choices available which will be useful to you even after the holiday season is over.

1. Use a toaster oven

My mother lives alone and she was feeling increasingly guilty about turning on her large oven just to bake a potato for herself, or make a single batch of cookies for her grandchildren. I bought her a good toaster oven and she uses it all the time. Granted, you can’t fit a big cookie sheet into her toaster oven, but it will easily bake pies and cakes. It heats more quickly, and draws significantly less power.

2. Use a convection oven

I’ve become a convert to the convection setting on my gas oven since I read Kate Heyhoe’s wonderful book Cooking Green. The cooking time can be reduced and you can cook at a lower temperature, which often results in lighter baking.

3. Preheat the oven when you are ready

Preheating the oven has caused a lot of debate over the years on TreeHugger. There are plenty of things that can be started in a cold oven, but generally baking requires a hot oven. However, just because the first step in the recipe usually tells you to turn on the oven, it doesn’t mean you have to do it then.Turn the oven on about ten minutes before you are ready to bake, otherwise you are simply wasting energy.

4. Don’t Peek!

Remember when you were a kid and you left a door open, your dad would yell that he wasn’t heating the neighbourhood. Well, think about that every time you open the oven door unnecessarily. You lose about 25 degrees of heat every time you open that door to peek. That means you should have your oven racks in the right place before you heat the oven, and you should keep the window clean so you can see what is happening without having to open the door.

5. Maintain Your Appliance

John at TreeHugger weighed in on keeping the oven clean (as well as preheating). I have to admit that before I read his post, I had no idea that a clean gas oven cooked more efficiently. Try cleaning your oven with this simple, non-toxic, and no-scrub cleaning solution of just baking soda and water! Cooking Green suggests that you should ensure that the seal on the oven is tight to prevent heat loss. And don’t put foil down on the bottom of the oven, you need air flow for efficient heating.

Next: Tips 6-10 (including creative ideas to get you thinking outside the oven box!)

6. Re-evaluate your bake ware

It might be time to invest in some new bake ware to improve on your baking efficiency. Metal pans heat up quickly, but they also lose their heat quickly. Try using a glass or ceramic pan and you’ll find that you can cut down on the cooking time, and you can reduce the temperature of the oven. I have two bread pans, one pyrex and the other metal, and when I use them at the same time, the difference is quite obvious. The loaves in the pyrex generally rise more, and the sides and base of the bread (which you can see) generally cooks more evenly, and doesn’t stick to the pan as often.

7. Do some simultaneous baking

You need to use a bit of common sense here, baking a sheet of cookies under a spitting roast of beef will result in some beefy tasting cookies, but there are plenty of things that you can bake at the same time. If you already have the oven on for a casserole, why not slip in a pie for some piggy-back baking rather than keeping the oven on to do it consecutively.

8. Double the recipe

I often advocate making a double recipe of food to allow for leftovers for later dinners or lunches, so why not do the same with baking once you already have the oven on? My mother keeps about six different kinds of homemade cookies in her freezer and when she wants them, she just takes a couple out and by the time she has eaten her dinner, the cookies are thawed and ready to eat.

9. Use passive heat when you can

If I have used the oven for dinner and I want to serve warm pie for dessert, I’ll put the pie in and turn the oven off and let the residual heat warm it up. Cooking Green suggests putting items you want to stay hot straight from the oven into the microwave and allow the seal and the insulating properties of the appliance keep it warm.

Vegan Baked Goods

1. Vegan Chocolate Chip Cookies

With this recipe for vegan chocolate chip cookies,

all the ingredients must be at room temperature. This is very important in order to produce a soft and chewy end product. Also, unlike traditional baked goods, when you sneak a peak to check on them in the oven they won't look like they are finished. Nevertheless, do not extend the baking time past what the recipe says. Just remove them and place them on a cooling rack so that they can set. If you over cook them, they can get a bit dry and the carob chips may burn, which would ruin the cookies. If you've ever had carob chips, you know that they're a flavorful vegan substitute for chocolate chips, which are made using milk.

2. Vegan Popcorn Balls

3. Vegan Chocolate Cake

I saw this recipe for vegan chocolate cake on Get Fresh With Sara Snow and I just couldn't wait to try it. It's a bit labor intensive but with a glass of vegan wine in hand, this is a blast to make. The recipe uses really high quality ingredients and in the end it comes out pretty healthy, the perfect sweet treat.

4. Pumpkin Pie Brownies

This recipe for Pumpkin Pie Brownies comes from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. The recipe is so delicious and the pumpkin adds a seasonal touch. I'd choose an exotic brownie any day over the likes of a tired old pumpkin pie.

5. Vegan Pumpkin Cheesecake

Coming from a variety of the Cannabis plant that contains the lowest amount of THC, the psychoactive ingredient contained in marijuana, hemp seeds are fast becoming one of the most popular healing foods out there. With more protein than milk or eggs, it's easier to digest than both of them. It contains tons of Omega 3 and 6 essential fats, more Omega 3 essential fats than any fish. And most importantly, it makes one delicious cheesecake.

Vegan Pumpkin Cheesecake
3/4 cup shelled hemp seeds
1 cup warm water
1/2 cup maple syrup
16 oz firm tofu
1 cup organic pumpkin puree
1 tsp vanilla
1/2 tbsp lemon juice
1 tbsp Arrow root
1 graham cracker crust (recipe to follow)

Method

1. Preheat oven to 350 degrees.

2. In blender, puree shelled hemp seeds with water until smooth.

3. Add remaining ingredients and blend.

4. Pour mixture into graham cracker pie shell, and bake for about 30 minutes.

Graham Cracker Crust
1 1/2 cups graham cracker crumbs
2 to 3 tbsp oil
3 tbsp water
1 dash salt

Method

1. Mix together all the ingredients in a medium bowl.

2. Use your fingers or the back of a spoon to press the mixture evenly into the bottom of a pie plate or cheesecake pan.

Recipe: Recipezaar

6. Bread for the Holidays

Often times bread is vegan, if you don't use your obvious perpetrators like butter, eggs, lard, etc. This is one of my favorite bread recipes because it's easy and it's a people pleaser. Finding good bread these days is pricey and often times no matter the cost, the taste pales in comparison to the homemade variety. Your best bet is to make your own. Accompany all your festive meals with fresh bread for the holidays. Here are step by step directions for making your own focaccia.

7. Vegan Gingerbread Cookies

Vegan Gingerbread Cookies
1/2 cup sugar
1 tsp powdered ginger
1 tsp cinnamon
1-1/2 tsp baking soda
1/4 tsp salt
1/3 cup molasses
1/3 cup soy milk
2-1/4 cups whole wheat pastry flour

Method

1. Preheat oven to 275 degrees. Lightly mist two or three baking sheets with vegetable oil spray, then dust with flour.

2. Mix the sugar, ginger, cinnamon, baking soda, and salt in a large bowl. Add the molasses and soy milk and mix well. Add 1 cup of flour and mix well. Mix in enough of the remaining flour to make a very stiff dough (if mixing by hand, knead the dough to thoroughly mix the flour).

3. On a floured surface, roll out a portion of the dough with a flour-dusted rolling pin to 1/16-inch thickness. Cut the dough into shapes with flour-dusted cookie cutters.

4. Transfer the cookies to the baking sheets. Bake until the edges are dry, about 20 minutes.

5. Allow to cool on a baking sheet for 5 minutes, then transfer with a spatula to a wire rack to cool