Category Archives: Vegan Recipes

Sourdough Peanut Butter Chocolate Chip Bread

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I’m running short on ideas and had 2 cups of discard to use today. So, this is what came out of that! It’s a dense bread, more like banana bread than a savory bread.

Ingredients
2 cups sourdough starter (or discard)
2 cups all-purpose flour
4 teaspoons  baking powder
1/2 cup sugar
1 teaspoon salt
2/3 cups non-dairy milk 
1 cup peanut butter 
1 ½ cups chocolate chips
Brown or natural sugar for sprinkling on top (optional)

Process
Mix and spoon into 2 loaf pans. This isn’t a very sweet bread, so if you like more sweet, you can add additional sugar or sprinkle some on top.
Bake at 325* for 1 hour (start testing at about 50 minutes).

Sweet Potato Curry Soup

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I made soup and baguettes today. The soup looks prettier, though the baguettes were tasty. I sort of fake this soup recipe, so I am guessing on the amounts!

Ingredients
4 tbsp olive oil
1 medium onion
2 tsp minced garlic
1 tsp minced ginger
3 lbs of sweet potatoes, chopped
2 lbs of white potatoes, chopped
2 quarts of vegetable (or faux chicken) broth
Curry powder
Cumin
Red pepper flakes
Salt and pepper
1 large can of coconut milk

Process
Add olive oil, onion, garlic, and ginger to your pressure cooker and sauté until onions are translucent.
Add the potatoes, broth, and seasoning and put the lid on. Bring to high pressure and cook for 20 minutes, then allow to come back down. Use an immersion blender or other blender to blend soup, then add the coconut milk and allow to simmer for 10 more minutes.
Serve with crusty bread!

Peachy Sourdough Bisquick Coffee Cake

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While working on some dough for tomorrow, I wanted to do a quick little something for today. And this is what came out of that!

Ingredients

Cake Base
2/3 cup sourdough starter
1/2 cup vegan sour cream
1/2 cup soy milk
2 teaspoons vanilla extract
2 tablespoons of Just Egg or 1 /2 a mashed banana
1/4 cup melted vegan butter
3 cups Bisquick
1 1/2 cups sugar
2 cups frozen or fresh peaches

Cake Topping
1/2 generous cup brown sugar
1/2 cup Bisquick
3 teaspoons cinnamon
1/4 cup cold vegan butter

Process
Preheat oven to 375.
Mix wet ingredients for cake base. Add dry ingredients and mix well. Add fruit. Spoon into a buttered 9×13 pan, making sure it is packed down in all areas.
Mix dry ingredients for topping. Cut in cold butter with a fork or pastry cutter. Sprinkle over base.
Bake 45 minutes. Test with a toothpick or cake tester and allow additional time if necessary.

Adapted from recipe on Justapinch.com