Chocolate Zucchini Bread!

I came across this recipe for zucchini bread with chocolate when I was still super excited about harvesting an abundance of squash from my own garden. Once I accepted that I won't have any home-grown zucchini of my own (*sigh*), I was ready to find another way to make this delicious bread. Bought a big, healthy zucchini from a Grow Pittsburgh stand this weekend, and made this recipe that very day. :)

The result is a moist, chocolatey bread that is more like cake. The zucchini seemingly melted away into the cake, and with the chocolate chips added little, random pockets of gooey goodness. YUM!























I veganized the recipe and changed a few things, but click on the title to follow the link to the original instructions. I also doubled the recipe with good results.


Chocolate Zucchini Bread

Ingredients

1 1/2 c Shredded Zucchini

1 c Whole Wheat Pastry Flour

1/2 c Cocoa Powder

1 tsp Baking Soda

1/4 tsp Baking Powder

pinch of salt

1/2 tsp Ground Cinnamon

1/2 c Canola Oil (I used half applesauce to reduce the fat content. Use 1/3 c applesauce to replace all oil.)

1/2 c Sugar (For a less sweet bread, use 1/4c sugar here.)

1/2 c Packed Brown Sugar

Vegan substitute for 2-Eggs (I used Ener-G Egg Replacer.)

1 tsp Vanilla Extract

1/2 c Chocolate Chips























Directions

In large bowl, use a mixer to combine oil/applesauce, sugars and vanilla. Add egg replacer and shredded zucchini. In a separate bowl, sift together flour, cocoa powder, salt, cinnamon, baking soda and baking powder. (I used a regular, fine metal kitchen strainer, as my sifter broke.) Slowly add dry ingredients to wet. Beat until combined. Stir in chocolate chips.

Scrape batter into a greased 9x5x3 loaf pan, OR a loaf pan lined with parchment paper (my preference). Bake at 350 degrees for 50-65 minutes, or until sharp knife inserted into center comes out clean.

Eat it up, yum! :P

Eating Out Loud: Easy and Scrumptious Vegan Halvah!

Halvah is a sweet found in many cultures and made from varying ingredients. Though I'm not 100% sure of the exact origin of this particular recipe, I'm guessing Indian, as it's very close to an Indian halvah made with semolina flour called Sooji Halwa. ;) This is just like the halvah I used to get at one of my favorite Tucson, AZ restaurants, a delicious natural foods buffet owned by Hare Krishnas and called Govinda's. I searched and searched for a vegan version online that would replicate it, and this comes very, very close to matching Govinda's. I've added some of my own tips and instructions. It's super easy to make, sooo yummy, and has a light and grainy sweetness I find irresistible! It's an indulgence with all of the margarine and sugar, but well worth it! Enjoy the yum!

I haven't taken a photo of the halvah I've made, but this looks just like it in terms of texture. Just imagine this shaped like a square. :)

Vegan Halvah

Ingredients
1 cup vegan margarine
2 cups farina or Cream of Wheat cereal, dry/uncooked
4 cups water
2 cups unrefined brown sugar
1/2 cup golden raisins (I omitted the raisins and added frozen blueberries, but you can come up with your own variation! Try nuts, various dried fruit, strawberries, or anything you like the sound of.)

Directions
Melt the margarine in a heavy-bottomed pot and boil it a few minutes, being careful not to burn it. Turn the heat to low and slowly add the Cream of Wheat cereal, stirring constantly. Cook this mixture on low heat until it has the texture of wet sand. Stir frequently and don't let it stick to the bottom or burn.

When it is the right texture, bring water to a boil in a separate pot. When water is boiling, turn the heat under the cereal to high and quickly add the boiling water and Raisins. Cook a very short time stirring constantly; then turn heat back down to low and let steam about 10 minutes.

Spoon into a baking pan and smooth to the edges- the size of the pan will depend on your preferred thickness. I used a 9x11" (23 x 28 cm) rectangular clear glass casserole dish. Let cool completely before cutting into squares and serving. Room temperature is best, but it will need refrigerated if keeping over several days.

Baking Out Loud: Vegan Strawberry Shortcake!

It's National Strawberry Shortcake Day! :D What better time to share my favorite recipe for vegan strawberry shortcake? The strawberries are sweet, juicy, and delish this time of year- make this while they are in season locally!
















Vegan Strawberry Shortcake (6 Servings)
from http://www.vegancoach.com

(*my comments are in pink*)

This is such a yummy recipe. It's kind of time-intensive, but absolutely worth it. I made the berries first, then let them marinate while I made the shortcakes and whipped cream (I have used storebought, too, and it works well).

The BEST Vegan Whipped Cream

1/4 cup unbleached white flour
3/4 cup non-dairy milk
1 1/4 cups powdered sugar
3/4 cup non-dairy butter
1/2 teaspoon vanilla
1/2 teaspoon almond extract

1. In a small sauce pan, combine the flour and milk and cook over medium-low heat, stirring constantly, until VERY thick. Remove from heat and chill completely.

2. In a large mixing bowl, beat together the powdered sugar and margarine until smooth. Add the extracts and beat until combined. Begin adding the cooled flour/soy milk paste 2 Tbsp. at a time and beating thoroughly after each addition until the mixture is completely smooth and the paste is incorporated.

3. Sometimes a hot kitchen or the action of the blender will cause your whipped cream to be VERY runny. Just pop it into the fridge for a bit and let it firm up to your desired consistency. Also, if you don't finish all the shortcakes in your first sitting (highly unlikely!!), refrigerate the whipped cream. This action will firm it up. Simply let it sit out for 10-20 minutes and stir again before using.


Strawberry Filling

Make sure you choose ripe, whole berries with little to no white areas, no moldy spots. Organic is always best (they are on the list of top 12 foods that should always be bought organic), and those grown in CA are best avoided.

4 cups sliced strawberries (about 2 pints)
2 Tablespoons granulated unrefined sugar
1 to 2 Tablespoons Grand Marnier or orange juice (optional) (I recommend 2T, as this time I made it with just one and we would have like more sauce.)

1. Place 2 cups sliced strawberries in a bowl. Sprinkle with sugar and crush lightly with fork. Stir in remaining berries along with Grand Marnier or orange juice, if using.

2. Set aside for 20-30 minutes.


Vegan Shortcakes

1/3 cup non-dairy milk
1 teaspoon lemon juice or cider vinegar
3/4 cup whole wheat pastry flour
3/4 cup unbleached all-purpose flour
3 Tablespoons granulated unrefined sugar, plus 1 teaspoon to sprinkle on dough
1 1/2 teaspoons aluminum-free baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg (I am not a fan of nutmeg in this recipe, and prefer to leave it out)
1/3 cup non-dairy butter
1 teaspoon vanilla extract

1. Set rack in middle of oven and preheat oven to 425 degrees. Line baking sheet with parchment paper and set aside.

2. Combine milk and lemon juice or vinegar in measuring cup. Set aside for at least 5 minutes to curdle.

3. Combine flours, 3 Tablespoons sugar, baking powder, baking soda, salt, and nutmeg in large bowl. Stir well with wire whisk to aerate and combine.

4. Use small spoon to drop tiny bits of butter evenly over flour mixture. With pastry blender or fork, work in butter until mixture resembles coarse crumbs.

5. Add vanilla to milk mixture and drizzle over dry ingredients. Stir with fork just until mixture forms soft dough. (Do not overwork dough.) Personally, I just pick it all up and work it together with my hands.

6. Divide dough into 6 equal portions and place on prepared baking sheet. Shape into round blobs approximately 1" thick. Sprinkle the tops with 1 teaspoon sugar.

7. Bake until tops have hint of color and bottoms are lightly browned, 10-12 minutes (watch so they don't burn). Transfer shortcakes to wire rack to cool.

Serve shortcakes topped with the yummy berries and a large dollop of whipped cream. SO fresh, light and awesome!