As we were packing for a trip to see family in Indiana (go Purdue), I noticed that there were several nice zucchinis on the counter. I know Mr. notVeganAsana well enough to know that he was not going to make anything involving a zucch while we were gone, so I decided some muffins for the road would be a good idea. This recipe pulled together easily and quickly and made a nice large batch of muffins that are tasty and moist. You could certainly add nuts or raisins to it (I mostly just forgot).
This can be made in small loaves, as in the image above, or true muffins. I made 12 muffins and 1 loaf with this recipe, but forgot to take pictures of the muffins!
3 cups all-purpose flour
2 cups white sugar
2 t. cinnamon
1 t. salt
1 t. baking soda
3/4 t. baking powder
3/4 cups vegetable oil
1/4 cup soy milk or other non-dairy milk
2 t. vanilla extract
3 1/2 cups grated zucchini
Mix dry ingredients in large bowl. Mix oil, non-dairy milk, and vanilla. Add wet ingredients to dry. Fold in zucchini and raisins or nuts if desired. Spoon into muffin tins, bread pan, or other baking dish and bake at 350* for 35-45 minutes.
This is a recipe adapted from Isa Chandra Moskowitz, author of many wonderful vegan cookbooks. You should check them out! I altered it very slightly for my tastes, but it’s more or less her recipe.
Makes 1 loaf
1/2 cup brown sugar
1/2 cups white sugar
1/2 cup margarine, at room temp
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup soy milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
Preheat oven to 350 F. Spray a 8×4 bread pan with non stick cooking spray, or lightly coat with margarine. If you have a stoneware bread pan, no preparation is needed.
Sift together flour, baking soda, salt and spices.
Cream together the margarine and sugars. Add bananas, soy milk and vanilla.
Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour. Test with a cake tester or toothpick and bake additionally as needed.
We just got back from a family trip that included a lot of big meals out, as well as cooking for a crowd. So, tonight I wanted something a bit more simple. I cooked up some Italian sausage (both vegan and not), steamed some green beans from the garden, and threw together a simple bruschetta with fresh locally grown and made ingredients.
Vegan Tomato and Basil Bruschetta
1 loaf Italian bread, sliced into 1/2 inch slices
1 large tomato (or 2 smaller tomatoes – I used one red and one yellow)
3 cloves garlic
Enough basil to have a 1/2 leaf or leaf for each bread slice
Preheat oven to 450* Slice tomatoes very thinly and into half slices. Remove basil leaves from stem and clean.
Slice garlic cloves in half and rub each slice of bread with garlic. Brush bread with olive oil (or spray on).
Place bread on baking sheets or stones and cook 5-6 minutes per side (more or less depending on how browned you like the bread to be).
Remove bread from oven and place 1 tomato piece and one basil leaf on each. Optionally, you can spray or coat again with olive oil at the end and/or gently salt with sea salt.