Lori's Zucchini Bread - Vegan

This bread has been in the family for quite some time now, and the end of summer seemed a good time for veganisation. That, and I was jonesing for the deliciously moist and sweet top crust.



3 C AP flour
1.25 t baking powder
1 t baking soda
1 t cinnamon

2 C sugar
2/3 C oil
1 t salt

6 T flaxseed meal
.5 C water
1 T vanilla
.25 C non-dairy milk

2 C finely shredded zucchini

Preheat oven to 350ºF. Coat two 9 x 5-inch loaf pans (preferrably glass) with non-stick cooking spray.

Sift together the dry ingredients and set aside. Whisk together the flaxseed meal and water in a small bowl and set aside.

Cream together the oil, sugar and salt until lighter in color and somewhat fluffy. With mixer on low speed, beat in the flaxseed mixture, vanilla and milk. Add the dry ingredients and beat until combined. Add the zucchini and beat 1 minute on medium-low speed.

Divide mixture evenly between prepared pans and bake, 40-60 minutes, until golden brown and a cake tester inserted in the center comes out clean. Cool 10 minutes in pans before removing to a wire rack to cool completely.



The mixing method described above works just fine; however, I've been using another method I brought home from work. Once I determine the legality of sharing it, I shall.

Oatmeal Raisin Cookies - Macrobiotic

rich and sweet, as cookies should be.



Macro Oatmeal Raisin Cookies
makes about one dozen cookies

.5 C brown rice syrup
.25 C canola oil
.25 C non-dairy milk
1 T flaxseed meal
.5 t salt

.5 C whole wheat or whole wheat white flour
.25 C almond meal
.5 t baking soda
.5 t cinnamon

2/3 C raisins
1.5 C old fashioned/rolled oats

Preheat oven to 325ºF.

Combine the first set of ingredients in a large bowl, whisking til well combined. Add the second set of ingredients and stir to incorporate. Stir in the raisins and oats.

Scoop 2 T portions of dough onto parchment-lined cookie sheet and flatten to about .5-inch with the palm of your hand. Bake 15-20 minutes, until golden brown and slightly crisp around the edges. Cool 2 minutes on pan before removing (with paper) to wire rack to cool completely.

Cherry-Coconut-Oatmeal Cookies - Vegan

makes 10 large cookies

Hearty, soft and slightly cakey, these cookies have an mellow coconut flavor with a tart cherry counterpoint. With some dark or white chocolate chunks, these cookies could rule the world.




Cherry-Coconut-Oatmeal Cookies
makes 8-10 large cookies

.25 C oil
.5 C sugar
.5 t blackstrap molasses
.25 t salt

6 T unsweetened coconut milk
1 t vanilla extract

.75 C flour
.5 t baking powder
.5 t ground cinnamon

1.5 C old fashioned or rolled oats
.5 C dried cherries, chopped
.5 C shredded unsweetened coconut


Preheat oven to 350ºF

Sift together the flour, baking powder and cinnamon and set aside. Toss the chopped cherries in 1 t of the flor mixture and set aside.

Cream together the oil, sugar, molasses and salt until lightened and fluffy. Scrape down the mixing bowl before incorporating the coconut milk and vanilla on medium-low speed. Scrape the bowl again.

With the mixer on low speed, beat in the flour mixture in two batches, mixing until just combined. Scrape the bowl before adding the oats, cherries and coconut with the mixer running on low just until they're incorporated.

Use a scoop or .25 C measure to portion out onto parchment-lined sheet pans. Press each cookie to flatten them to about .25-inch. Bake 14-18 minutes, rotating halfway through, until light golden brown and springy when lightly pressed. Let cool 2 minutes on pans before removing to wire rack to cool completely.

Coconut Cream Pie with Pecan Crust - Vegan

Makes one 9-inch or four 4-inch pies

Light coconut flavor, creamy custard, fluffy whipped cream, crispy nutty crust and just a bit of dark chocolate.

Pecan-Wheat Germ Press-In Pie Crust

1.25 C pecans, ground
.5 C raw wheat germ
2 T sugar
2 T AP flour
1 T lightly toasted unsweetened coconut
.25 t salt
3 T non-hydrogenated margarine

2 oz unsweetened chocolate

Preheat oven to 375ºF.

In a food processor, process pecans to a medium grind – some larger and smaller pieces are fine. Be careful not to overprocess to nuts into a paste. Add the remaining ingredients except for chocolate and pulse until just combined.

Press the mixture into the bottom and sides of a 9-inch pie plate (four 4-inch mini-pie plates). Bake 20-25 (12-25) minutes or until light golden brown and slightly aromatic. Cool completely.

Melt the unsweetened chocolate and drizzle or brush over the bottom of the tart shell. Let set at least 15 minutes or chill in refrigerator for at least 5 minutes before filling.


Coconut Pastry Creme
modified from the vegan chef

.25 C unbleached AP flour
.25 C garbanzo bean flour
2 C coconut milk
.5 C sugar
pinch fine ground white pepper
pinch turmeric
pinch of salt
2 T lemon juice
1 t vanilla

In a small bowl, make a slurry of the flours and .5 C milk and set aside.

In a small saucepan, whisk together the remaining milk, sugar and salt. Whisk to incorporate the flour mixture into the liquid ingredients.

Cook over medium heat, whisking constantly, until thickened, about 4-6 minutes. Whisk in the remaining ingredients and continue cook and additional minute. Remove from heat and transfer crème to a clean bowl.

Cover with plastic wrap or waxed paper, pressing the cover to the top of the crème to prevent skin formation. Cool completely before using.


Assembly

soy or rice whipped cream
baked, chocolate brushed pie shell
coconut pastry creme

Stir creme to loosen it up before folding in .5 C of whipped cream. Spread lightened creme into prepared shell. Decorate top of pie with remaining whipped cream (a simple starpoint pattern or wavy lines look lovely). Dust the top with cinnamon, drizzle with melted unsweetened chocolate or sprinkle on some toasted unsweetened shredded coconut. Chill for at least 15 minutes before serving. Cover with plastic wrap if reserving for a longer period, up to a day in the refrigerator.