Tuesday, September 28, 2010

Veganville Bakery: Carrot, Nut, and Seed Bread

This hearty, nutritious and delicious bread is perfect for the season. Here in Middle Georgia, we're almost upon the time of year when carrots are in season and we're getting ready to shake down the pecan trees. Since I'm all about being seasonal with ingredients, I thought I'd share my take on a Joy of Cooking recipe.

Carrot, Nut, and Seed Bread
Makes One 9X5 in. loaf

1 1/2 c. all-purpose flour
1 t. baking soda
1 t. baking powder
1/4 t. ground cinnamon
3/4 c. sugar
2 eggs worth of egg substitute (3 t. Ener-G + 6 T. H2O)
1/2 c. vegetable oil
1 t. vanilla
1/2 t. salt
1 1/2 c. grated carrots*
1/2 c. flax seeds
1/2 c. (+1/4 c.) ground pecans
1 T. wheat germ

*I used the attachment for my food processor to grate the carrots to save time and energy.

Preheat oven to 350. In medium bowl, whisk together flour, baking soda, baking powder, and cinnamon. In large bowl, whisk together sugar, egg, oil, vanilla, and salt. Stir in dry ingredients. Fold in carrots, flax seeds, and 1/2 c. pecans. Crape batter into greased 9X5 loaf pan. Sprinkle top with 1/4 c. pecans and wheat germ. Bake 45 minutes to one hour (until bread pulls away from the sides of the pan). Cool in the pan for 10 minutes. Unmold loaf to finish cooling.

Saturday, September 18, 2010

The Veganville Bakery: Pumpkin Muffins

Two of my favorite things in the world come in the fall: college football and pumpkin flavored things. Even thought it's still in the mid-90's in Middle Georgia, it's no reason to NOT indulge in pumpkin things. Yesterday, I made perfect vegan pumpkin muffins. These take the cake (or muffin) as the best vegan baked good I've produced thus far.

Vegan "Punkin" Muffins
Dry ingredients:
2 c. all-purpose flour
1 T. baking powder
1/2 t. salt
1/3 c. sugar
1 t. ground cinnamon
1 t. ground nutmeg
Wet ingredients:
2 large eggs worth of egg substitute (3 t. Ener-G + 6 T. H20)
1 c. plain almond milk
2/3 c. sugar (white or brown)
1/3 c. vegetable oil
1 t. vanilla
1 c. cooked pumpkin

1/2 c. pepitas (pumpkin seeds)

Preheat oven to 400. Line a standard 12-muffin pan with paper liners. Whisk dry ingredients together. Whisk wet ingredients together in a separate, large bowl. Add dry ingredients to wet, and stir gently until combined (DO NOT OVERMIX). Fold in pepitas. Fill muffin cups. Sprinkle extra pepitas over batter in cups (optional). Bake for 18-20 minutes, or until toothpick inserted in a muffin comes out clean. Let cool before removing from pan.

These are so yummy and really filling!

Thursday, September 9, 2010

Autumnal touches

I haven't dug into any major projects since the holiday weekend, but I have been trying to touch-up the house with a little fall flair.

I picked up some fake fall foliage from Michael's (how'd ya like that alliteration?!)and have been using it sparingly around the house. Our dining room centerpiece was one place that needed a pick-me-up.

I've also been running out of ideas for ways to use our hot peppers from the garden. Then it came to me...a chili riesta. Here's the beginning of my riesta.

Last Week (or so) in Veganville

Last week I was in desperate need of comfort food. Being nearly full-blooded British, I decided Shepherd's Pie was in order.

Vegan Shepherd's Pie
1 large baking potato, cubed
2 T. margarine (I like Earth Balance)
2 T. Tofutti sour cream
1 T. chopped fresh chives
1 large carrot, peeled and chopped
1 stalk celery, chopped
1 c. Baby Portobello mushrooms, sliced
1/4 c. white onion, chopped
1 T. garlic, minced
1/2 c. frozen peas
1/2 c. vegetable (or mushroom) broth
1 sprig fresh Thyme
Olive oil
salt and pepper

Preheat oven to 375. Place potato in large saucepan and fill with water. Bring potato and water to a boil; boil until potatoes are fork tender. Drain potatoes. Mash with margarine, sour cream, chive, salt, and pepper. Set aside.
In medium-large saucepan, heat olive oil over medium heat. Add onion, garlic, celery, carrot and mushrooms. Cook until vegetables are tender. Add vegetable broth and thyme sprig. Simmer for 10 minutes. Add peas; cook until fully heated. Salt and pepper to taste.
Pour vegetable mixture into medium-sized casserole dish. Spoon potato mixture over the top and smooth with spatula. Bake in oven for 15 minutes. Enjoy!

This made about 3-4 1 cup servings. Expand amounts as necessary for your family, or try swapping different veggies based on preference or what's in season! Lately, I've been substituting leeks for onions in recipes.