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

Confetti Couscous Salad (vegan)- Vibrant, Fresh, Super Easy

Been making this recipe from Vegetarian Times for years, and it's a favorite because of its alive, bright flavors. I'd forgotten about it for a while, until the recent heat wave and a need for some easy & nutritious whole foods made me start digging for some dishes that are low-cook, low-kitchen-time, and low cost. This is very similar in ingredients to the Easy Burrito recipe I posted last week, but with a little less cooking!

Use fresh peppers and herbs from the garden or farmer's market! I used a fresh-picked Habanero pepper, which is one of the hottest peppers on the Scoville Heat Scale, and my fingertips burned for hours, literally! We made vegan chocolate chip cookies for dessert after this- try this awesome recipe (I prefer to use another egg substitute- Ener-G Egg Replacer- in place of the applesauce. A bit too cakey otherwise)!



















Confetti Couscous
from Vegetarian Times Issue: June 1, 2000, p.60

Ingredient List

6 servings

1/2 cup diced yellow bell pepper (optional)
1/4 cup finely chopped fresh cilantro
1 small jalapeno pepper, seeded and diced
2 Tbs. olive oil
3 to 4 Tbs. fresh lime juice (2 limes)
1/2 cup diced red bell pepper (optional)
1 tsp. salt
1/2 tsp. ground cumin
1 cup uncooked couscous
15-oz. can black beans, rinsed and drained, or 1 3/4 cups cooked black beans
1 cup cooked fresh (about 2 ears) or thawed frozen corn
1/2 cup diced red onion

Directions

NOTE: Because of my dislike of most raw veggies, I actually saute the peppers for a few minutes before adding to the salad.

In medium saucepan, combine salt, cumin and 1 1/2 cups water. Bring to a boil over high heat. Add couscous, stir and return to a boil. Reduce heat to low and simmer 2 minutes. Remove from heat and fluff with fork. Let stand 5 minutes. Fluff again.

Add beans, corn, onion, bell peppers if using, cilantro and jalapeno. Stir in oil and enough lime juice to give salad a puckery edge. Serve warm or at room temperature.

Easy Bean & Veggie Burritos

This is a throw-in-the-kitchen-sink kind of dish, so be experimental and throw in any leftovers that you think might work. :) We have added sweet potatoes, grilled or steamed veggies, rice, mango, etc.















Measurements are approximate, so adjust to taste. I err on the side of caution here to leave room for correcting mistakes- it's far easier to add more than dilute or reduce. This dish also lends itself to fresh goodies from the garden, like herbs, squash, peppers, lettuce, and tomatoes.


Super Easy Bean & Veggie Burritos (Serves 2)

Ingredients:

olive oil
1 14.5oz can beans, any type, rinsed well
1 medium onion, sliced thin
1 bell pepper, any color, sliced thin
1 c fresh or frozen sweet corn kernels
1/2 - 1 medium zucchini or yellow squash, cut into chunks
garlic clove (or 2 or 3), minced
1 jalapeno or other chile pepper, seeds removed and minced
1-2 T chile powder (start with a little, then increase to taste)
nice pinch of dried cumin
1/2 - 1 T or more juice from fresh lime (or to taste)
salt and pepper to taste
fresh avocado, chopped or sliced
fresh tomato, chopped
fresh lettuce greens, shredded
fresh cilantro, chopped
cheddar cheese, dairy or vegan (I prefer Daiya vegan shreds or Sheese Cheddar)
flour or corn tortillas (I prefer whole wheat)
















Have fresh ingredients chopped ahead of time, as well as lime juice squeezed. Add olive oil to a skillet or wok and heat over medium heat. Toss in onions, peppers, jalapeno, and garlic. Saute until onions are slightly translucent and garlic is browning slightly. Add dried spices and stir a few minutes until fragrant. Add corn and squash, as well as other produce ingredients you may be adding on your own. Stir in beans (and rice, if adding) and heat through. Add lime juice and salt and pepper to taste.























After beans are added, turn oven on to 300 degrees F. Distribute tortillas onto oven rack to warm for a few minutes.

To serve, sprinkle cheese (if using) onto warm tortilla, then layer bean and veggie mixture, fresh lettuce and tomatoes, herbs and avocado.

Eat'em up yum! :)

Vegan Polenta Lasagna

After watching Nigella Lawson make a Venetian Lasagna on the NBC Today Show, I was inspired to come up with my own variation, vegan (easily made vegetarian) of course. ;) I greatly simplified the recipe, using primarily the idea of using layers of polenta to make a fantastic, creamy-tasting lasagna!













POLENTA LASAGNA
(inspired by Nigella Lawson's Venetian Lasagna)

INGREDIENTS

2-4 c tomato sauce(depending on how much sauce you prefer), jarred or homemade, any flavor

1/2 c water

1 vegetable bouillon cube, or enough vegetable broth or water to make up the polenta following the instructions on the package

2 c unprepared polenta

1 T vegan butter

2 cloves garlic, minced

1 T dried parsley

1 t each of dried basil and oregano

2 t kosher salt or 1 t table salt, or to taste

1 c vegan Parmesan cheese

2 medium-large carrots, peeled and cut into thin discs (any veggies would work)

1c shredded vegan mozzarella cheese (I suggest Follow Your Heart brand or Daiya)

*You will also need parchment paper and a 9x11" or 8x8" glass baking dish, lightly oiled.


MAKE IT

If making your own sauce, do so first and set aside.

Prepare for making lasagna layers by tearing off 2 pieces of parchment paper a little larger than the size of the lightly-oiled pan you are using. Set aside.

If using a bouillon cube, dissolve in the specified amount of water, or measure out veggie broth or water. Follow the preparation instructions for the polenta you have on hand, using a medium-large saucepan.

Stir as instructed with wooden spoon, and when the polenta has thickened, add, stirring well as you go, the tablespoon of butter, garlic & herbs, salt, and 1 cup of Parmesan. Taste to see if you want any more seasoning. The polenta is finished once thick and coming away from the sides of the saucepan.

When polenta is ready, immediately and quickly pour a thin layer evenly into the bottom of your baking dish. Divide the rest quickly into more thin layers, all the same size, on the sheets of parchment paper. Obviously, the layer depth will be thinner if you have chosen a larger pan. As you drop each layer, use a silicone spatula run under cold water to spread it evenly to the same size as your pan. The polenta will set almost instantly, so you have to work quickly. Allow to set further and cool.














When you are ready to assemble the lasagna, preheat the oven to 400°F. In your polenta-lined baking pan, spoon 2/3c (or other preferred amount) of sauce over bottom. Add one layer of carrot slices and a light sprinkle of vegan mozzarella.

Carefully hold the parchment paper with the next layer of polenta over the pan. Peel back paper as you set the polenta on top.
-OR-
Carefully peel next polenta layer off of paper with fingers or spatula and move to pan.
If any breaks into pieces, simply reassemble in pan.

Add another layer of 2/3c sauce, carrots, and sprinkle of mozzarella.














Top with the final layer of polenta from the third pan, then remaining sauce and rest of mozzarella.















Bake for 1 hour until bubbling and melty, even in middle. Allow to set for 10-15 minutes, then serve. So Good! :)

Eating Out Loud: Vegan Raviolis!

I came across this delicious ravioli recipe when searching the Web for special meal ideas for my sweetie for Valentine's Day. These amazing "Hearty Raviolis" from Vegalicious delicious, healthy, and well worth the extra time. Plus, the heart shapes are adorable and really make an impact!

My comments are in parentheses. Enjoy!

Classic Spinach Ravioli Floating in an Italian Tomato Sauce (serves 4)

Ingredients

Filling:
•1 lb (450 grams) of spinach, large stems removed and chopped
•1 T grainy mustard
•1 t sesame oil (I went a bit light on the sesame oil as I had reservations about it's flavor, and though it works brilliantly here, I am glad I used less.)
•1/2 t nutmeg
•2 T bread crumbs
•pinch of salt

Raviolis:
•1 c semolina four
•2 t olive oil
•1/2 c water
•pinch salt

Sauce:
•1 can crushed tomatoes (I used a 28 oz or 828 ml can.)
•1 onion, minced
•1 T olive oil
•1 clove garlic, minced
•various Italian herbs (Fresh are always best, I used fresh parsley and basil, with dried oregano.)
•salt and pepper to taste
•dash of lemon
•pinch of cayenne pepper





Directions

Ravioli dough:
1.In a bowl, combine the pasta dough ingredients to make a dough.
2.Wrap in a towel and let sit for 30 minutes.


Filling:
1.Wash the spinach and remove the large tough stems.
2.Chop the spinach and steam or saute in water. (sweat)
3.Place in a large mixing bowl.
4.Add the mustard, salt and bread-crumbs and mix well.
5.Season further with salt, cayenne and pepper.

Sauce:
1.Saute the minced onion in the olive oil until the onion is glassy.
2.Add the minced garlic and saute.
3.Add the tomatoes and reduce heat to simmer.
4.Add the herbs, lemon juice, salt and pepper and continue to simmer on a low heat.
5.Season to taste with additional salt, pepper and cayenne.





Making the ravioli

1.Divide the dough in fourths and roll out each portion on a floured work space, allowing the first sheet of pasta to sit while rolling out the second. One of the tricks to the pasta is to make sure you’ve rolled the dough out very thin.

2.Cut out your ravioli shapes and fill with the filling. Place the top part of the ravioli over the filling and close with a fork.

3.If you have a form or press, then of course that saves time you merely place 1 sheet of dough on one side, put the filling on the dough and then lay the 2nd sheet of dough on top. Close the form to seal and cut off the extra using a knife.

4.Meanwhile, bring a large pot of salty water to boil.




5.Put your ravioli into the salty water and cook. They are ready when they come floating to the top. I would suggest cooking only a few raviolis at a time.

6.Place the first cooked raviolis in the oven to keep warm until they are all ready.

7.When ready to serve, put a layer of sauce on the plate and lay the raviolis on top.

8.You can garnish with some fresh cut herbs or if you have soy cheese, you can dust some on top.

Eating Out Loud: West African Groundnut Stew (vegan)

Not quite the type of recipe you'd expect to be posted on a sunny, summer afternoon, but the warm, aromatic and delicious spices of my very favorite stew/soup ever seem to me to fit with the hot and vibrant day. When I first tried this stew, a friend made it for me for dinner at her home. I was blown away by the excitement in my mouth and warm exuberance in my stomach. Sweet potatoes, ginger and garlic, a kick of pepper and spices, and the unexpected and unusual mixture of tomatoes and peanutbutter made me fall in love with this extraordinary dish, and I am sure it will do the same to you! :)





West African Groundnut Stew
(author unknown- if you know, please inform me so I can credit them)

Ingredients

1T canola oil
1 med onion
1 red or yellow pepper, diced
2 cloves garlic, minced
2 t minced fresh ginger
1 cayenne or serrano chile, seeded and diced
2 c water
2 c tomato juice (I sometimes mix tomato paste and water)
1 14oz can stewed or diced tomatoes (preference)
2 c sweet potato, diced
1 T dried parsley
1 1/2 t dried thyme
1 1/2 t cumin
1 1/2 t sea salt
1/2 c chunky peanutbutter
2 c shredded spinach or chard





Directions

1. Saute onion, pepper, garlic, ginger, and chile in oil 4-5 minutes.

2. Add water, tomato juice, tomatoes, sweet potato, and spices. Simmer 25 minutes over medium-low heat. Stir occasionally until potato is very tender.

3. Aggressively stir in peanutbutter.

4. Add spinach or chard and return to simmer, stirring frequently.

5. Remove from heat and let stand 5-10 minutes.

The recipe suggests serving over couscous or rice, but I prefer it with a crusty, fresh ciabatta instead. Enjoy! :)

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!

Eat Deliciously, Shop Freely- Celebrate World Vegetarian Day!

Today is World Vegetarian Day, October 1, 2009! I'm celebrating along with the EtsyVeg team of veg artisans on Etsy (see their blog for more recipes and special sales) by sharing this original vegan recipe and having a 25% off sale on the handcrafted jewelry and original brush paintings in my shop! Enjoy shopping and feasting and celebrate Veg Living! :)




Vegan Festive Summer 'Skillet Casserole’ with Dill (Serves 4)

Though this easy, nutritious recipe uses veggies typically harvested in summer, it’s vibrant flavors are fabulous year round!

2T olive oil
2 medium zucchini, sliced in half-moons
2 shallots, minced
2 garlic cloves, pressed or minced
½ medium red bell pepper, diced
1 ½c cooked pinto beans, drained and rinsed
1 14.5 oz can diced tomatoes, drained and finely chopped (Muir Glen canned Fire-Roasted Tomatoes add the best flavor.)
1c corn kernels, fresh or frozen
2 tsp natural sweetener
2-3 tsp fresh lemon juice, or to taste
3T fresh dill, finely chopped
2-3c cooked brown rice
4 oz. vegan (or dairy) grated mozzarella cheese (I like Follow Your Heart brand)
salt and ground black pepper to taste


1. Heat olive oil in large skillet over medium heat. Add shallots, pepper, garlic, sliced zucchini. Cover and cook until zucchini is tender, about 10 min.

2. Add beans, tomatoes, corn, sweetener, lemon juice, and dill. Simmer 10 minutes covered, then 5 uncovered, stirring occasionally until liquid is absorbed.

3. Mix in cooked rice, stirring until combined well. Cover and place on low heat until rice is steaming. Salt and ground black pepper to taste. Add cheeze and mix well until melty.

4. Serve and enjoy!

EtsyVeg Celebrates World Vegetarian Day October 1st

I will be posting an original recipe here tomorrow, as well as hosting a special sale in my shop to honor World Veg Day tomorrow! Tune in for more info! :)

Baking Out Loud: Sweet, Puffy Vegan Donut Deliciousness

Fabulous, wonderful, delicious DONUTS! Better yet, they're VEGAN! Woot! Until recently I hadn't had a donut (which I adore) since going vegan over eleven years ago. My mom lives less than a block from a donut shop, and when I visit I can smell the sweet, warm, glazey goodness every morning and night. The urge to seek and consume is a hard one to fight! So imagine my utter excitement when a recent Vegetarian Times issue had a VEGAN DONUT feature! Yay!

I read through the magazine and made myself be patient until I got to the article, and it was worth the difficult wait. The piece featured several luscious-sounding donut recipes, all but one of which they suggested cooking in a donut baking pan. I'd never seen one, but I took the article's recommendation and found one online to buy right away (I'm such a sucker). Anyway, I chose the "French Toast" donut recipe, and was not disappointed. The results were heavenly, puffy, cinnamon-sugary rings of delish.


My review of the baking pan? It makes making donuts a complete breeze! The texture of the donuts ends up being more dense than that of fried donuts, but still awesome and still craving-satisfactory. It's suggested to fill the pan's individual donut cups, which look like little bundt pans, only partly full. I suggest filling them to the brim or a bit higher, as they don't seem to rise much. I ordered the larger of two pan sizes- the other was a mini- but the large are still not very big. I will order the mini at some point 'cause I can't resist the cuteness of teeny donuts.

Gotta share the recipe! :) Here' goes... Enjoy!



French Toast Doughnuts
from Veg Times Sept 2009 issue

(Makes 18 mini doughnuts or 6-8 large)

INGREDIENTS
1 1/4 cup all-purpose flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2/3 cup plain soymilk
4 Tbs. nonhydrogenated vegan margarine
1/2 tsp. apple cider vinegar
1 1/2 tsp. egg replacer,such as Ener-G
1 tsp. vanilla extract

Maple Glaze
2 Tbs. plain soymilk
2 Tbs. maple syrup
1 cup confectioners’ sugar
1/8 tsp. salt
1/2 tsp. vanilla extract

Cinnamon Sugar
2 Tbs. sugar
1/2 tsp. ground cinnamon

DIRECTIONS

1. To make Doughnuts: Preheat oven to 350°F. Coat doughnut pan with cooking spray.

2. Whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg in large bowl.

3. Combine soymilk, margarine, and vinegar in saucepan, and heat over low heat until margarine is melted. Cool. Whisk egg replacer with 2 Tbs. water in small bowl; whisk this mixture and vanilla extract into soymilk mixture. Stir soymilk mixture into flour mixture.

4. Fill each doughnut mold half full with batter. Bake 12 minutes, or until toothpick inserted in doughnut comes out clean. Unmold doughnuts on wire rack to cool, and repeat with remaining batter.

5. To make Maple Glaze: Combine soymilk, maple syrup, sugar, and salt in saucepan, and bring to a simmer, whisking constantly. Remove from heat, and cool 5 to 10 minutes, or until thickened. Stir in vanilla extract.

6. To make Cinnamon Sugar: Whisk together sugar and cinnamon in small bowl.

7. Dip each doughnut into Maple Glaze and sprinkle with Cinnamon Sugar. Let glaze set before serving.

Vegan Out Loud: Vegan Cookbook Giveaway!

To help spread the word about how easy and delish it is to eat vegetarian and vegan, I'm giving away a vegan cookbook! Win a copy of Fresh & Fast Vegan Pleasures, by Amanda Grant, which includes over 140 tasty, compassionate recipes for everything from basics like Vegetable Stock to entrees like "Gnocchi with Tomatoes and Fresh Mint" and desserts like Warm Hazelnut Scones with Fruit Salsa!

Enter by commenting here about your favorite animal or veg-related cause, posting both a link to their site and describing the organization. Tweet about this contest or post about it on your blog or FB page, and earn an extra for each! Earn a bonus entry by doing any two of the following: become a fan of my Etsy shop's Facebook page; follow my blog; follow me on Twitter; or follow any of the EtsyVeg, Vegan Etsy, or the Cruelty Free Etsy blogs! That's up to four chances to win! Just make sure to post back here with a list of where you posted the contest or the pages you followed. :)

Enter by midnight local time Monday, August 10th. Winner will be announced by Wednesday, August 12th. Good luck!

Baking Out Loud- The Best Vegan Oatmeal Raisin Cookies Ever

These are the best vegan oatmeal cookies I have tried! I have tried a lot of recipes, but this one yielded, hands down, the tastiest one with the best texture. So yummy! :) I came across it on VegWeb, but as I can no longer seem to find it there, I can't credit the author (so sorry). I have a tendency to add variations or make changes while I am writing a recipe down, so who knows what it looked like before that. ;)


I suggest making them the first time exactly like the recipe if you can, then next time trying any variations. A number of times I have substituted applesauce for half of the butter, but the cookies end up not spreading correctly and have turned out very crumbly, breaking apart easily. Using just a little less butter has turned out well, though. There are probably other fat replacements that would lead to better results (banana or tofu?)

Cinnamon is one thing I would add to this recipe- I have put in up to a full teaspoon and ended up with excellent flavor. Adding some semi-sweet chocolate chips or a small handful of nuts is a tasty variation, too! Enjoy!


Vegan Oatmeal Raisin Cookies (makes 2 dozen)

Oven to 350 F

1/2c non-dairy margarine (NOT melted)
1/2c firmly-packed brown sugar
1/4c granulated sugar
1 1/2 t Egg Replacer mixed with 2 T water
1/2 t vanilla
3/4c whole wheat flour
1/2 t baking soda
1/8 t baking powder
1/4 t salt
1 1/2c rolled oats
1/2c raisins

1) Cream butter with both sugars in a mixing bowl.

2) Add vanilla and Egg Replacer mixture.

3) Add rest of ingredients slowly to avoid overload in mixer.

4) Add a dash of non-dairy milk, if necessary. Batter will be very thick and sticky, but not dry.

5) Bake 10-12 minutes, and allow to cool a few minutes on cookie sheet.

6) Transfer cookies to wire rack to finish cooling.

Baking Out Loud: Vegan Coconut Banana Bread!

The folks at Turtle Mountain (So Delicious) posted on Twitter about this awesome vegan banana bread recipe that incorporates their new Coconut Milk Beverage. I couldn't wait to try it, as I adore coconut... A few days ago I made it for the second time, and it is just as delish as the first batch!

I tweaked the recipe a little here- the original recipe doesn't call for the dried coconut. I also subsituted extra banana for the butter called for in the original to reduce fat and calories. I used medium-large bananas the first time I baked it, and waited until they were so ripe they had started to soften. The second time around I used small bananas that a were a little less ripe. I prefer the larger, riper ones! The end result is SO moist and flavorful- the coconut adds a whole new dimension to traditional banana bread. The chocolate chips make it even more incredible. It's even more amazing the next day!

I think the lite version of any canned coconut milk (as it's closer to the texture of the Coconut Milk Beverage than the full-fat) would work just as well as the So Delicious in the recipe, which, by the way, I do not recommend plain. I'm also not a fan of it in cereal, but the extra creaminess and more complex flavor makes it perfect for baking. I have been using it in everything from pancakes to cupcakes. Very versatile. :)

Enjoy!


Chocolate Chip Banana Bread with Coconut

1 cup turbinado sugar
2 medium-large, very ripe bananas, mashed
½ cup So Delicious Coconut Milk Beverage, Original flavor
1 teaspoon vanilla extract
½ teaspoon coconut extract
3 teaspoons Ener-G Egg Replacer mixed with 4 tablespoons warm water
1 cup whole wheat pastry flour
1 cup unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1/2c dried, unsweetened coconut
¼ cup dark chocolate chips



Preheat oven to 350°F. Grease a loaf pan with a little Earth Balance or non-stick spray, and set aside.

In a large bowl cream together sugar and bananas just enough to incorporate them together. Add coconut milk, vanilla extract, coconut extract, and Ener-G egg replacer mixture, and blend together.

In a separate bowl mix together flours, baking powder, baking soda, and salt.

Add dry ingredients to wet ingredients, and continue to mix together, scraping down sides of the bowl. Stir in dried coconut and chocolate chips. When the ingredients are mixed together, fill the greased loaf pan, and place in oven for 1 hour, until top is golden brown and knife comes clean from the center. The banana bread will get dark on top but will stay moist inside.

Let cool for 30 minutes and cut and serve.

Eating Out Loud: Roasted Veggie Pasta with Tofu

My own recipe... Enjoy!

Roasted Veggie Pasta with Tofu (Serves 4)

This is a simple and flavorful entrée that is vastly versatile and rich in tasty goodness!

Preheat oven to 425° F.

Ingredients:

~olive oil

~6c chopped (bite-sized) fresh vegetables of your choice (You can change it
every time! I typically use summer squash, carrots, asparagus, and the occasional mushroom)

~3 cloves garlic, minced (not pressed)

~salt and ground black pepper to taste

~7 oz (1/2 can) diced Muir Glen Fire-Roasted Tomates, drained & rinsed well

~1 16 oz package of extra-firm tofu plain or in a flavor of your choice,
drained and cubed (I love to use White Wave baked tofu in “Italian” or ~“Lemon Pepper”)

~8-12 oz cooked whole grain pasta, drained

~¼ c fresh basil, loosely chopped

~vegan (or dairy) parmesan

1) Chop and rinse fresh vegetables and with the garlic to a 9x12 glass baking pan. In the pan, add amount of olive oil desired, along with salt and pepper, and toss well. If using just minimal oil, it’s best to oil or spray the baking pan separately prior to adding veggies.

Place in oven and roast uncovered, mixing once or twice, for 10-20 minutes or until veggies are to your preferred tenderness. I find that the longer they are in, the sweeter and more flavorful they are.

2) While veggies are roasting, prepare water for pasta. Add pasta when water comes to rolling boil and cook according to package instructions. Turn off heat when pasta is al dente, and rinse just before veggies are done.

3) Also while veggies are cooking, use a large skillet or wok over medium heat to sauté tofu in a bit of olive oil until golden brown. Add tomatoes. Stir occasionally until tomatoes are just slightly caramelized.

4) Once veggies are cooked, add to tofu-tomato mixture along with drained pasta and chopped fresh basil. Toss well and allow to sit covered over low heat for 5 minutes to let the flavors blend. It may be necessary to add more olive oil here if pasta seems dry.

5) Divide onto plates and sprinkle with vegan parmesan and additional salt and pepper, if needed. Enjoy with a leafy green salad!