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Category: recipe (page 2 of 27)

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).

Vegan cheese grits

Despite growing up in the South, I never ate grits growing up. It was mostly a texture thing. I didn’t like anything mushy like that. Mashed potatoes don’t count.

Once I started making vegan cheese grits I felt stupid for not making them before. They’re so easy, cheap and delicious! So here’s my basic recipe. I use Daiya in these because the flavor is stronger than most of the other vegan cheeses.

Vegan Cheese Grits

Ingredients

5 1/3 cups water or unsweetened non-dairy milk
1 1/3 cups white corn grits
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup Daiya mozzarella or cheddar shreds

white corn grits

Bring the water or non-dairy milk to boil. Slowly stir in grits then add salt and pepper. Cook on medium until it starts to thicken. Stir in Daiya. Continue to cook a minute or two more until it’s the thickness you want. Add more salt and pepper to taste. Makes about 6 servings.

cooking vegan cheese grits

These particular vegan cheese grits ended up with sausage gravy on top. Perfect for a Breakfast for Dinner situation.

vegan cheese grits and gravy

Vegan Cheesy Roasted Cauliflower

If you think you hate cauliflower or know someone who thinks they hate cauliflower, this is the way you need to try it. Actually, any vegetable you think you hate, you might like roasted. In this case, the cauliflower is also coated in seasoned nutritional yeast which makes it particularly tasty.

If you’re locked into going grocery shopping once a week or less, cauliflower, like broccoli, is very forgiving and will hang out and chill in your fridge for at least a week if not longer. When you aren’t sure of your plans day-to-day, these vegetables become your best friends.

cauliflower florets

Vegan Cheesy Roasted Cauliflower

Ingredients

1 head cauliflower
1/4 cup nutritional yeast
1/2 tsp garlic powder
1/4 tsp ground black pepper
1/2 tsp salt
2 TBS olive oil

Preheat oven to 400F. Spray a baking sheet with oil.

Cut cauliflower into fairly uniform florets about 1 1/2-2″ long and put them in a bowl with room to stir them around. Chop up the leftover stalk and feed it to your dog if she likes that kind of thing. (mine really does)

Stir together dry ingredients in a small bowl.

nutritional yeast seasoning

 

Drizzle olive oil over florets and stir to coat. Sprinkle dry ingredients over cauliflower and stir to coat. Pour out onto prepared baking sheet.

seasoned cauliflower

 

Bake 10 minutes, then stir around and bake another 10 minutes. Test to see if largest pieces can be pierced with a fork. If so, they’re done. If not, give ‘em a few more minutes.

vegan cheesy roasted cauliflower

Do you roast vegetables? What’s your favorite?

The best vegan Parmesan

“Being vegan is so expensive!”

We’ve all heard that one, right? And it’s easy to see how people might think that. If you look on the store shelves at straight vegan substitutes, the price differential can be alarming.

Let’s look at Parmesan cheese. Many of us probably grew up with the familiar green shaker container of Parmesan that came out every time you had something in an Italian red sauce for dinner. This stuff is pretty cheap due to subsidies, factory farming etc.

conventional parmesan cheese

Now, if you just grab a straight vegan substitute off the shelf, it’ll be about three times the price of the conventional version. Ouch.

vegan parmesan parma

Yellow Rose Recipes by Joanna VaughtBut guess what? You can make your own vegan Parmesan! If you search online, you’ll find a number of recipes, but Joanna Vaught‘s from Yellow Rose Recipes is my absolute favorite. Unlike some of the other vegan Parmesan recipes, Joanna’s includes walnuts which give you Omega-3 fatty acids.

Speaking of Joanna and Yellow Rose Recipes, keep an eye on her website. If you weren’t lucky enough to get a copy of Yellow Rose Recipes before it went out of print, she’ll be posting all the recipes on her site! The Butternut Squash Lasagna will impress the most skeptical omnivores. Make extra spice mixture in her Cajun Spiced Tofu recipe to keep on hand so you can bust that tofu out even faster. And make “chicken” and waffles with her Crispy Beer-Battered Seitan. Oh man.

Joanna kindly gave me permission to post her Vegan Parmesan recipe here for Vegan Mofo. I always have a shaker in my fridge and have been known to use it on Mexican food.

To save even more money on ingredients, shop in the bulk bins. If you can find broken cashew pieces, those are often cheaper than whole ones.

Vegan Parmesan

vegan parmesan

by Joanna Vaught published in Yellow Rose Recipes

Makes 2 cups, or exactly 1 used 5 oz. nutritional yeast jar full (reduce, reuse, recycle!)

vegan parmesan in shaker jarIngredients

1/2 cup walnuts
1/2 cup raw cashews
1/2 cup brown rice flour (I’ve substituted other flours like whole wheat when I’ve been out. Still works great.)
1/2 cup nutritional yeast
1 TBS garlic powder
2 tsp salt

Combine all ingredients in food processor and process until fine crumbs. Will last up to a month in an airtight container in your fridge.

 

Broccoli Pesto Pasta

In May, we picked up a few herbs and planted them outside the kitchen door: cinnamon basil, regular basil, lavender and stevia. And we already had mint plants going. The basil has really taken off and they were little bushes when we got back from vacation. They have already paid for themselves and are still going strong. Gee, it’s so much easier to take care of plants when it actually rains every once in a while.

So, time to use up some basil. How about Broccoli Pesto Pasta from The Happy Herbivore? I used whole wheat pasta and a mix between the regular and cinnamon basil. I might’ve added a little bit of olive oil because pesto doesn’t seem quite right without it. But only like a tablespoon for the whole batch. So it’s not like I totally fatted it up. The silken tofu seemed to make it really filling. This is easy and pretty quick to make. Would be a great recipe to recommend to new cooks and new veg*ns.

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