Vegan Spiced Peach Carrot Bread

Just because you’re vegan, that doesn’t mean you have to throw out all of your non-vegan cookbooks. Making a recipe vegan is oftentimes really simple. If the recipe is good in the first place, making it vegan won’t change that fact.

This June, the peach tree we had at the bakery produced a bumper crop. So many peaches. So I needed to come up with some more ways to use them. I did the expected peach cobbler, peach pie, and even some peach crumb muffins. So I turned to the internet like we modern folks do. And this Spiced Peach Carrot Bread caught my eye.

When trying to find an easy baking recipe to veganize, look for one that has two or fewer eggs. It’s not that you can’t veganize one with more eggs, fewer is just easier. Milk and butter are easy to replace your non-dairy milk of choice and Earth Balance.  My egg replacer of choice in most baked goods is flax. I use one tablespoon of ground flax plus two tablespoons of warm water to replace each egg. So here’s this recipe above as made and served at the bakery:

Vegan Spiced Peach Carrot Bread

vegan spiced peach carrot bread

Ingredients

¾ cup chopped pecans
2 ½ cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 ½ cups peeled and chopped fresh, ripe peaches
¾ cup freshly grated carrots
⅔ cup vegetable oil
½ cup non-dairy milk
2 flax eggs

Directions

Preheat oven to 350°. Toast pecans in pan on stove top until fragrant. Cool 15 minutes.

Stir together flour and the rest of the dry ingredients in a large bowl; add peaches, remaining ingredients, and toasted pecans, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased 9- x 5-inch loaf pan.

Bake for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Eating out, take away

So much eating out lately. Too much. It can be harder to make good choices when eating out. Especially when tempted by Soul Vegetarian’s mac and cheese. I’m not going to say that these are super healthy choices, but at least they include some good veg, even some raw, and healthy grains.

This is the small salad combo at Soul Vegetarian with carrot salad, eggless salad and beets on romaine with sprouts, cucumber and tomato. Oh, and their prince dressing. Sure can’t forget that. And a side of corn bread. The fun part about eating a bunch of beets is the surprise you’ll get after they, uh, work their way through.

R. Thomas is a local restaurant here in Atlanta. They aren’t even vegetarian, but have a decent number of veg*n options. They also have grab and go food you can pick up at a few different markets around town. This one was my lunch one day. A bean wrap, eggless wrap and quinoa salad wraps with a raw cabbage salad.

Cold Weather Food

I thought yesterday morning was cold. Especially when Grover escaped as I was letting when I let Tak out for her first pee. Chasing him around the yard for ten minutes all bleary eyed at 5:30am was not much fun. He runs, he meows, he runs some more. I think he finally let me catch him when he realized he was cold. It’s a good think he’s a handsome cat. See?

 

Im too sexy for my fur, too sexy for my fur...
I'm too sexy for my fur, too sexy for my fur...

On to food. If you haven’t made the Cholent from Veganomicon, this is the perfect time for it. After chasing Mr. Short Bus cat around the yard, I swear I would have eaten this for breakfast if I’d had any left. So warming and satisfying. The tvp chunks have the perfect chew to them. It’s like the stew my mom made growing up without all the death. Hell, next time I might even make it with biscuits on top like she did if I don’t make it into a pot pie form.