When figs are in season, I love having them for dessert. What you will need:
Two pieces of your favorite bread. I always get a sprouted wholegrain
Tofutti cream cheese, plain
3 whole figs, washed
Toast the bread, spread creams cheese on both slices. Cut off stem from each fig and slice into about about 4 slices each. Cover each piece of toast with figs.
Sometimes, I will even have this for breakfast. Yummers!
These are worth eating. Soft and a subtle flavor that won’t overpower your wrap fillings. If looking for a gluten-free and vegan sandwich holder, this works nicely.
I need no excuse to turn on my oven this time of year and cornbread is such a yummy addition to soups and stews. What you will need is:
3/4 cup white whole wheat flour
1/2 cup unbleached flour
3/4 cup corn meal
1/4 cup sugar
3 and 1/2 tsp baking powder
1/2 tsp sea salt
2 TBS water
1 cup soy milk
1/4 cup canola oil
1/4 cup corn kernels, frozen works great
Coconut oil spray
Preheat oven to 400 degrees
Spray a square pan with coconut oil
Sift all the dry ingredients together and stir. Make a hole in the center and add the wet ingredients. Stir just long enough to combine and then add the corn and stir in. Don’t stir too much or the cornbread will be too dense. Pour batter into the square pan and bake 20 to 25 minutes. The edges will look a little golden and a an inserted toothpick to the center will come out clean. Yummy!
Giant zucchini is everywhere right now and when they get this big, they are best for baking. Mmm… zucchini bread. This recipe makes two loves and stays moist for days. Oh, and it’s easy, as is always my goal. What you need:
2 cups grated zucchini
4 tsp baking powder
6 TBS water
1/2 cup unsweetened apple sauce
1/2 cup oil, I used canola
2 cups brown sugar
1 tsp vanilla
3 cups white whole wheat flour
1 tsp salt
1 TBS baking soda
1 TBS cinnamon
2 tsp nutmeg
Spray coconut or canola oil
Preheat oven to 350. Spray two glass bread pans with oil. Place all wet ingredients and sugar in a bowl and mix. Add the dry ingredients and stir until well mixed. This dough is not time sensitive, so no worries about over stirring. Also, don’t worry if it seems a little too wet. Pour an even amount into each bread pan and bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out dry. Let cool a few minutes and turn over the pans for the bread to fall out. Yummy!
Aronia berries, also known as chokeberries or even choke cherries, grow wild and have a bitter flavor. The CSA delivered about a cup worth, much to my surprise and excitement. I had been hearing about these since moving to the midwest, but had never seen or eaten them. Of course, once I had some, I had to figure out what to do with them. I’m always up for a cooking challenge and this bread was excellent. What you need:
1 cup white whole wheat flour
1 cup unbleached flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
2 TBS butter flavored non-hydrogenated vegetable shortening
2 TBS cold water
The zest from one orange
The juice from the same orange + 1/4 cup fresh orange juice, from an orange
1 cup chopped pecans
1 cup fresh chokeberries, sliced in half
Canola oil spray
Preheat oven to 350 degrees. Spray a bread pan with canola oil. Pour dry ingredients into a bowl and stir to mix and add air. Add shortening and mash with a fork until well mixed. Stir in orange zest. Add water and orange juice and mix well. Stir in pecans and chokeberries. Pour into bread pan and bake for 55 minutes or until a toothpick inserted in the middle comes out clean. Let cool a few minutes before turning over to separate the bread from the pan. Yum!
Tip: If you get whole pecans like I do, place the amount needed in a small paper or plastic bag, seal, and run over the nuts with a rolling pin until the nut size desired is created.
This bread is a yummy addition to any soup. And, it takes very little time to make. Eat it right away for the best flavor and texture. It’s delicious alone or with a little margarine or even fruit preserves. For leftovers, just toast slices. The bread will only last two or three days before it’s too hard to eat, but my loafs are always eaten for then. What you will need:
2 cups plain soy or almond milk
2 tsp white distilled vinegar
3 cups whole wheat flour
1 cup whole wheat pastry flour
1 1/2 tsp baking soda
1 tsp sea salt
1/3 cup rolled oats
3/4 cup dried raisins or unsweetened cranberries
2 TBS non-hydrogenated margarine
Spray canola oil
Start by preheating the oven to 425.
In a small bowl, pour in the nondairy milk and vinegar. You are making “buttermilk,” so let it “curdle” for at least 5 minutes while you work with the other ingredients.
In a large bowl, pour in the flours, baking soda, salt, and oats. Stir. Cut in the margarine with two knives or a pastry cutter until everything looks damp. This means the dry ingredients have completely mixed with the margarine. Add raisins or cranberries and stir. Make a well in the center and pour in the “buttermilk.” Stir until a sticky dough. Knead the dough with your hand about 10 to 12 times. No more than this or the dough will be too thick and the bread too heavy.
Spray a round 9 or 10 inch cake pan with canola oil.
Place your dough into the sprayed pan and cut a cross on top. Bake between 30 and 40 minutes or until loaf sounds hollow when thumped on the bottom of the pan.
Perfect for breakfast, brunch, or a pot luck, this old banana staple is simple to make.
1/3 cup non-hydrogenated vegan margarine – I use Earth Balance Buttery Sticks
1/2 cup sugar
1 cup whole white wheat flour – adds a nutty flavor, nutrients, and fiber
1 cup unbleached all-purpose flour – keeps the bread fluffy
1 1/2 teaspoons baking powder – the fresher it is the better the bread rises
1/2 teaspoon baking soda
2 ripe bananas, peeled and mashed
1/2 cup vanilla non-dairy milk – soy or almond work best
1 teaspoon vanilla extract
1/2 cup chopped walnuts – can make without, but why?
Preheat oven to 350 degrees. Using a high-heat canola oil spray, spray a glass bread pan (8 1/2 x 4 1/2 inches).
Using a fork, mash the margarine and sugar together until thoroughly mixed. Add the flour, baking powder, and baking soda and continue to mash into the margarine and sugar mixture until the dry ingredients look damp. Add the remaining ingredients and stir well. This is a recipe that does not mind accidental over mixing. Pour mixture into pan and flatten the top of the batter into the pan. Bake for 50 minutes.