Category Archives: recipe

Pepper, Peanut, and Potato Sabzi: A Simple But Elegant Meal With an Indian Flair

You’re faced with a dilemma: you want to eat an elegant international meal, but you don’t have much time and/or cash on hand. What’s a hungry gourmet to do? The answer is simple — whip up a platter of our vegan, gluten-free Pepper, Peanut, and Potato Sabzi! Though it looks deceptively like a simple, stir-fried dish of potatoes and peppers, once you experienced your first bite, you’ll know there is something special going on. The exotic flavor comes from the addition of cumin and fennel seeds, spices that are popular staples in Indian cuisine. The peanuts add protein, and the potatoes are hearty and filling. Just perfect for these chilly autumn nights!

INGREDIENTS

2 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 small yellow onion, chopped
1 large russet potato, chopped
2 medium-sized bell peppers, chopped (red is best, but you can also use yellow, orange, or a combination)
1 teaspoon sea salt (NOT iodized!)
1/4 cup roasted, unsalted peanuts, chopped
1 tablespoon fresh lime juice (about half a lime)

OPTIONAL INGREDIENTS

chopped cilantro
hot sauce
extra lime juice
tortillas
cooked basmati rice

INSTRUCTIONS

Heat olive oil in a large skillet on medium heat setting (cast iron is best). Add the cumin seeds and cook for a minute or so until they start to turn brown. Stir in the fennel seeds and onion and continue cooking for about 4-6 minutes. Be sure to stir frequently!

Stir in potato and distribute evenly across the bottom of the pan. Cover the pan and cook for about 10 minutes until the potatoes begin to soften. It’s okay if they’re a bit browned in spots. Stir in the sea salt and bell pepper. Cover the pot again and cook until peppers are cooked through (about 5-7 minutes). Ideally, the peppers should be lightly charred on the bottom, but not burned. You can peek occasionally to make sure.

Stir in the peanuts and lime juice and cook, uncovered, for another couple of minutes. Remove the pan from the burner, and ladle the contents onto several plates. That’s all there is to it! You can garnish with hot sauce, cilantro, extra lime juice, or whatever your heart desires. Also, this mixture can be served over basmati rice or corn tortillas if you want to get really fancy. But it’s perfect all on its own!

Serves 3-4 guests. Leftovers keep well in the refrigerator for 2-3 days and taste great reheated. We guarantee that you’ll love this inexpensive but exotic and delicious meal.

Posted in Recipes | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Incredibly Easy Gluten-Free Soy-Free Homemade Chickpea Tofu

Did you know that there is a type of tofu that you can easily make at home, that is delicious, and that is soy-free?? It’s true! You can whip up this chickpea tofu in about 10 minutes, and with ingredients that you may already have in your pantry! And it tastes divine! (We like it better than soy tofu!)

Here is the recipe for chickpea tofu (also known as Burmese tofu).

First, here are some of the great things about this chickpea tofu:

  • It’s delicious!!
  • It is soy-free, for those who are avoiding soy or who are feeding someone who is avoiding soy
  • It is so incredibly easy to make!
  • You make it with ingredients that you likely already have on hand
  • The ingredients are all dry goods which can sit on your pantry shelf, rather than taking up space in your refrigerator
  • You don’t have to worry about an expiration date like you do with store-bought tofu, or worry about it going bad in your fridge!

The only thing that you might need to pick up from the store to make this awesome chickpea tofu is chickpea flour (also known as besan). Our local supermarkets now carry besan (King Soopers actually has their own private label organic chickpea flour!) But if you can’t find it locally, there are tons of options on Amazon.

King Soopers Organic Chickpea Flour
king soopers chickpea flour

Ok, here’s the recipe.

Incredibly Easy Gluten-Free Soy-Free Homemade Chickpea Tofu

1 cup chickpea flour (besan)
1 tsp salt
3 cups of water
Greased baking pan (we use a small springform pan but that is not necessary)

Bring half of the water to boil in a saucepan. While that is coming a boil, whisk the flour, salt and other half of the water together. Stir into the boiling water in the saucepan, then reduce heat to medium low, and continue to stir until the mixture becomes thick and glossy, about 8 minutes. Pour into a greased pan, and let cool at room temperature. Remove from pan, cut into pieces, and store in refrigerator.

As we mentioned, we make this chickpea tofu in a small spring form pan, but you don’t have to – we do it because we happen to have that small springform pan and so it’s convenient for us. But any pan will do.

This tofu holds up just as well as any commercial soy-based tofu in recipes! (See second picture)

burmese chickpea tofu recipe

Here is our homemade Burmese tofu in a tofu mushroom curry!

chickpea tofu mushroom curry

Posted in Recipes | Tagged , , , , | Leave a comment

Vegan Indian Pudding Just in Time for National Indian Pudding Day

This gluten-free vegan Indian pudding recipe is just in time for National Indian Pudding Day! Some of us here at the Happy Gluten-Free Vegan grew up in New England, and fondly remember enjoying bowlfuls of warm Indian Pudding. Of course, back then it wasn’t vegan, and so when we realized that today (November 13th) is National Indian Pudding day, we had to post this vegan Indian Pudding recipe!

According to NewEngland.com, Indian Pudding evolved from hasty pudding, the recipe for which early colonial settlers brought with them. But because the wheat flour with which hasty pudding is made was scarce, they started using cornmeal, which they called Indian flour, and which was plentiful as it was a Native American staple.

Here is a tale recounted in our well-loved, well-worn copy of Yankee magazine’s Favorite New England Recipes, alongside the Indian Pudding recipe:

As in the 1800’s our new country became more and more prosperous, it attracted certain groups of wanderers who brought with them an atmosphere of mystery, a flair for colorful clothing, and a sorcerer’s skill in extracting money from the pockets of the yokels.

These were the gypsies following a path that had started somewhere in northern India and that led them to the farm of the mother of Minnie Smith of West Franklin, New Hampshire. Among their gifts to her were a recipe and a story.

“When I was a small girl, my mother consented to let a band of gypsies pitch their tents on the lower part of her land.

Toward morning a young gypsy came to our door. He begged Mother to let him bring his young wife to our barn, as she was already in labor, and their tents leaked. My mother told him to bring his wife to the house.

The gypsy girl was tucked up in Mother’s bed, warm and comfortable, and tenderly cared for. Mother was obliged to act as both midwife and doctor. When daylight came, there was one more gypsy to join the band.

The gypsies were so grateful to Mother for her kindness that they tried to do all kinds of helpful things. One of them brought her a dish of their wonderful Indian pudding, made over their campfire. When they asked her what else they could do for her, she said that if they would give her the pudding recipe, that was all she could ask. So, years ago, she wrote down the rules given her by a grateful gypsy.”

yankee magazine favorite new england recipes indian pudding

yankee magazine favorite new england recipes

As you can see, the Indian pudding recipe given to the narrator’s mother by the gypsies is decidedly not vegan. So here is the recipe for vegan Indian Pudding, which also just happens to be gluten-free.

Gluten-Free Vegan Indian Pudding

2 cups non-dairy milk (almond, soy, or coconut will work best)
1/4 cup molasses
1/4 cornmeal
1 to 1 1/2 tsp cinnamon
1/4 tsp nutmeg
dash of salt

Heat the milk and molasses in a medium saucepan until it just starts to boil, and then whisk in the cornmeal and the rest of the ingredients. Simmer while whisking until the mixture thickens to the point that it is like frosting (that’s how we judge it – could I frost a cake with it if I wanted to?)

Pour into a greased casserole dish (solid coconut oil is good for this) and bake at 300° for about an hour or so until done (the edges will be brown, the center may or may not be firm at this point – in part it depends on how you like it).

Posted in Recipes | Tagged , , , | Leave a comment

The Best Pumpkin Cheesecake You’ve Had in Your Life Just Happens to be Vegan and Gluten-Free!

There’s no dessert quite like cheesecake. Smooth, creamy, sweet, decadent — what’s not to love? However, most of the cheesecakes you encounter in restaurants and coffee shops are made with tons of dairy and gluten. Since we love this delectable confection so much, we decided to make our own, using plant-based ingredients. The filling utilizes cashews and coconut milk, blended to perfection. Stunned by our stellar results, we decided to share the secret with you. You can thank us later.

CRUST INGREDIENTS

1 cup packed medjool dates, chopped
1 1/2 cups raw walnuts
pinch of sea salt

FILLING INGREDIENTS

1 1/2 cups raw cashews
1 small lemon, juiced (about 2 tablespoons lemon juice)
1/3 cup full-fat coconut milk
1/2 cup pure maple syrup
1/3 cup pumpkin puree (about 1/3 small can)
pinch of sea salt
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon pure vanilla extract

OPTIONAL TOPPINGS

vegan whipping cream
additional chopped walnuts and/or pecans

INSTRUCTIONS

Pour cashews into a container filled with boiling water and let them soak, uncovered for one hour. Meanwhile, chop the dates and place them into a blender or food processor. Blend them until they turn into a thick paste. You may need to add a bit of water for smoothness.

Remove dates from blender or food processor and set aside. Wash and dry the interior, then pour in walnuts. Blend until they achieve a fine consistency. Add dates to the walnut mixture and blend together for a couple of minutes. They will be sticky, so add a little more water if necessary. Be careful — you don’t want your crust to be runny!

Press your mixture into a round cake pan or deep pie pan and spread thoroughly. Use a large spoon to tamp down the surface. Set the pan aside and prepare filling ingredients.

Wash and dry blender or food processor one more time. Drain the cashews, then place them into blender/food processor. Add the coconut milk, pumpkin puree, maple syrup, lemon juice, vanilla extract and spices and blend for 2-3 minutes. The mixture should be creamy and frothy. Pour it over the pie crust, making sure it is evenly distributed.

Place the pan in your freezer for 3-4 hours. Remove, thaw slightly, and dig in! You can top your creation with additional chopped walnuts and/or vegan whipping cream if you desire. But this cheesecake tastes heavenly all on its own!

Serves 4-6 people. Guests will be your friends for life. This is the best cheesecake you’ve ever tasted, guaranteed. You’ll want to make it again and again. It’s an excellent Thanksgiving dessert, and we’ve been known to have it for breakfast (but don’t tell anyone). Leftovers can be frozen for several weeks, and keep well in the refrigerator for 3-4 days. Don’t expect them to last that long.

Posted in Recipes | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Delicious Vegan, Gluten-free, Tofuless Quiche using Just Egg!

A vegan quiche that is also gluten-free and doesn’t use tofu?? Yes!! As regular readers of this site know, we’ve been doing a lot of experimenting with Just brand’s Just Egg. First we made vegan egg bites in our Instant Pot, and then we took it a step further and made stuffed vegan egg bites (also in our Instant Pot)! Now we are going to tell you how to make an amazing, delicious, 100% vegan, 100% gluten-free quiche with Just Egg! In fact, other than a tiny bit of soy lecithin, this vegan quiche is also soy-free!

[You can find those vegan egg bite recipes here: Original vegan egg bites recipe, and meatball-stuffed vegan egg bites recipe.

First, for those of you wondering what is in Just Egg, here is the ingredients list for Just Egg:

Water, Mung Bean Protein Isolate, Expeller-Pressed Canola Oil, Contains less than 2% of Dehydrated Onion, Gellan Gum, Natural Carrot Extractives (color), Natural Flavors, Natural Turmeric Extractives (color), Potassium Citrate, Salt, Soy Lecithin, Sugar, Tapioca Syrup, Tetrasodium Pyrophosphate, Transglutaminase, Nisin (preservative)

If you are unable to find Just Egg in the store (although it’s sold widely now, not just at Whole Foods and Natural Grocers, but also at King Soopers, Safeway, and Sprouts, to name a few), you can buy Just Egg on Amazon.

Ok, so on to our recipe!

Vegan, Gluten-free Quiche using Just Egg

Ingredients

One gluten-free pie crust (we buy them frozen, but you can also get the King Arthur gluten-free pie crust mix on Amazon, and it’s vegan)

1-2 bottles of Just Egg (how many will depend on the size of your pie crust and how much space the other ingredients take up in your pie crust)

1/2 medium onion, chopped

3/4 cup sliced mushrooms

1/2 cup broccoli florets

1/4 cup vegan bacon bits (optional – take care if you are sensitive to soy as many are made from soy)

1/3 cup shredded vegan cheese (optional)

Salt and pepper to taste (or not at all)

Directions

Preheat oven to 300° (yes, 300° – that is not a typo)

Saute the mushrooms in a bit of olive oil or water until they are limp. You can also throw the onions in and cook them until they are translucent, if you want, but that is optional (it depends on how you like your onions).

Spread the mushrooms, onions, and broccoli (and any optional ingredients) over the bottom of the pie crust.

Shake the first bottle of Just Egg very well and pour it over the other ingredients in the pie crust. If the mixture does not fill the crust, top it off with the other bottle of Just Egg.

Put the quiche in the 300 degree oven for 40 minutes. Then, keeping the quiche in the oven, turn the oven up to 350°, and cook the rest of the way – about 20 minutes. The quiche is done when a knife inserted in the middle comes out clean. NOTE: Depending on your oven and your altitude, you may need to cover the edges of the crust to keep them from getting too dark while the quiche is cooking to completion

Enjoy!

vegan gluten free soy free quiche

Delicious Vegan, Gluten-free, Tofuless Quiche!

Posted in Uncategorized | Tagged , , , , | Leave a comment

Herb Tofu Scallion Spread is Gluten-Free, Vegan, and Delicious on Crackers or Bread

You’ve undoubtedly had the disheartening experience of going to a potluck and encountering a slew of dairy-based dips and spreads. This can be frustrating if you’re doing your best to follow a vegan, gluten-free diet. Don’t despair! Here is a delicious, creamy spread you can make from tofu that tastes just as good as the dairy-based variety! Even your non-vegan friends will love it. They may even beg you for the recipe. The spread is healthy, since it utilizes basil and Italian parsley, herbs that are rich in vitamin C. The tofu adds protein and calcium. Much healthier than your average spread, and so easy to make!

INGREDIENTS

2 cloves garlic, minced
1/2 cup chopped scallions
1/2 teaspoon olive oil
1/4 teaspoon red pepper flakes
1 14-ounce package of firm tofu, drained
2 teaspoons white miso (make sure it doesn’t have soy sauce, which contains wheat)
1/4 cup fresh basil, chopped
1/4 cup fresh Italian parsley, chopped
3 teaspoons fresh lemon juice
1/4 teaspoon sea salt
1/4 cup water

OPTIONAL INGREDIENTS

black olives
capers
sliced zucchini
salad mix
carrot sticks
gluten-free crackers or bread

INSTRUCTIONS

Heat the olive oil in a small frying pan on medium setting. When oil is hot, add chopped garlic and fry for about one minute. Pour in scallions and red pepper and continue frying for about 2-3 more minutes, until the scallions are bright green. Remove from the burner and set aside.

Crumble tofu into a blender or food processor. Add the basil, parsley, sea salt, lemon juice, miso, and water (try less than 1/4 cup of water at first, then add more if mixture is too thick). Pour in the scallion/red pepper/garlic mixture and continue blending until your mixture is creamy and frothy. Scoop mixture out of the blender or food processor and transfer to a medium-sized bowl.

Serve with crackers, wedges of gluten-free bread, and condiments like black olives, capers, salad mix, carrot sticks, zucchini slices, etc. Really, the possibilities are endless. You can make an entire meal out of this tofu spread if you so desire. It’s much heartier than you might imagine.

Serves about 4 people, depending upon whether you transform this spread into a main dish or serve it as an appetizer. You can cover leftovers and store them in your refrigerator for up to three days. You don’t need to tell anyone that it’s made from tofu — unless you feel like it, of course. Your friends will be astonished! You’ll want to make this simple but elegant spread again and again.

Posted in Recipes | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Vegan, Gluten-Free Pasta Puttanesca is Spicy, Hearty, and Delicious

Autumn is well underway, and our desire to devour pasta dishes continues in earnest. Pasta puttanesca is a traditional Italian dish that tastes great, even without the addition of anchovies. It’s hearty, filling, delicious, and so easy to make. Though most pasta puttanesca recipes utilize thin spaghetti noodles, we had some dried, gluten-free fettucine noodles in our kitchen and decided to use those instead. We were delighted by the results. You don’t need many ingredients to make this wonderful meal. It’s super inexpensive! In fact, you probably have most of the ingredients in your cabinet or refrigerator already.

INGREDIENTS

1 large jar of spaghetti sauce (approximately 26 ounces) or equivalent amount of diced tomatoes
1/3 cup chopped Kalamata olives
1/3 cup capers
1 tablespoon Kalamata olive brine (from your container of olives)
1 tablespoon caper brine (from your container of capers)
2-3 cloves chopped garlic
1/4 teaspoon red pepper flakes
1 tablespoon olive oil
1/2 cup chopped Italian parsley leaves
fresh ground black pepper
sea salt to taste
8 ounces gluten-free noodles of your choice

INSTRUCTIONS

In a large saucepan, combine spaghetti sauce, olives, capers, caper juice, olive juice, red pepper flakes, and garlic. Simmer at low to medium heat for 20-30 minutes until ingredients are thoroughly blended. An incredible aroma will fill your kitchen! Make sure to stir your sauce frequently so it won’t stick or burn.

As the sauce simmers, boil your pasta noodles in a separate, large pan. Drain in a colander and set aside. Toss with a bit of olive oil so they won’t stick as they cool.

Turn off the heat and remove sauce pan from burner. Stir in the chopped parsley leaves and a tablespoon of olive oil. Season with a bit of ground pepper and sprinkle with sea salt if desired. The sauce will already taste salty, so you might not need any more. Use your best judgement! Pour sauce into the pan with the noodles. Stir until combined, making sure the noodles are well-coated with sauce.

Serve with a sprinkle (or two, or three) of additional chopped parsley for extra zest and visual excitement. This dish serves four hungry people. We like to serve our pasta puttanesca with a nice green salad and a chewy loaf of gluten-free French bread (with vegan butter, of course!) You can store leftovers in your refrigerator for a couple of days. You know what they say about tomato-based sauce dishes — they taste even better the next day. Bon Appetit!

Posted in Recipe Book Reviews, Recipes | Tagged , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Instant Pot Vegan, Gluten-Free ‘Chicken’ Noodle Soup

This gluten-free vegan chicken noodle soup recipe is exactly what you need for those fall and winter days, or when you have a loved one with a cold or flu to whom you want to provide vegan comfort. We originally posted the stove-top version of this vegan chicken noodle soup last year; since then we’ve had requests for an Instant Pot (or other pressure cooker) version, so here it is!

[Go here for the stove top vegan chicken noodle soup recipe]

The combination of vegetables and herbs in this soup are what give it that authentic flavor that you remember from your childhood, and that will have your friends not believing that it’s not actually chicken noodle soup.

Instant Pot Recipe for Vegan Chicken Noodle Soup – Also Gluten Free!

1 Tablespoon olive oil
1/2 cup chopped onion
1 potato, diced
1 carrot, chopped
1 stalk of celery, chopped
2 cloves of garlic, chopped
1 quart vegetable stock (use the Imagine brand ‘No Chicken’ veggie broth if you can get it)
1 1/2 teaspoon thyme
1 bay leaf
gluten-free noodles, or gluten-free fettucine broken into pieces
salt and pepper to taste

Optional: Quorn or other brand vegan chick’n (such as their chick’n tenders, etc. – in some markets only their ‘naked cutlets’ are vegan, in which case you can chop them up and add them).

Also optional: 1/2 to 1 cup frozen peas and carrots, or frozen corn, or both.

Put the olive oil in the bottom of your Instant Pot and press the Saute button (on the ‘low’ setting). Add the onions and saute until translucent. Add carrots and celery and saute for 4-5 more minutes, stirring regularly.

Turn Instant Pot off, and add all of the rest of the ingredients, including the noodles.

Lock the lid on, and set to 3 minutes manual pressure. Let pressure release naturally for at least 10 minutes (because soup can spatter and sputter), and then quick release.

Now enjoy a steaming bowl of delicious vegan, gluten-free chicken noodle soup!

gluten-free-vegan-chicken-noodle-sopu

Posted in Recipes | Tagged , , , , | 2 Comments

The Soup Nazi’s Mulligatawny Soup in the Instant Pot! Vegan and Gluten-Free!

The Soup Nazi’s mulligatawny soup recipe has been around for years, and it’s amazing, and delicious. But up until now it hasn’t been reworked for the Instant Pot, and we felt that it really needed to be. So here is the Instant Pot Soup Nazi’s mulligatawny soup recipe!

But first, before anything else, it’s called the “Soup Nazi’s” soup based on a Seinfeld episode, which in turn was based on an actual soup restaurant in New York City, Soup Kitchen International (you can read more about that here). The point is, we didn’t name it.

The original recipe, which we’ve made many times in the past, calls for a total of 22 cups of liquid (yes, you read that right), and then you simmer it for 4 hours to reduce it. So, as you can imagine, this made adapting the recipe for the Instant Pot a bit challenging, as of course when you pressure cook something, there is virtually no reduction in the liquid, but just cutting the liquid in half still wouldn’t give it that melding of flavors that you get with a long simmer time.

After some experimenting, the resulting Soup Nazi mulligatawny in the Instant Pot was declared “incredible” by all of our taste testers. :~) So here it is.

The Soup Nazi’s Mulligatawny Soup in the Instant Pot! Vegan and Gluten-Free!

6 cups water
3 cups vegetable broth
1 potato, diced
1 carrot, sliced
1 stalk celery with tops, sliced
1/4 eggplant, diced
1/2 medium onion, chopped
1/2 cup frozen corn kernals
1/3 cup roasted red peppers, sliced
1/4 cup tomato sauce
1/4 cup shelled pistachios
1/4 cup roasted cashews
1/4 cup chopped Italian parsley
1/8 cup lemon juice
1 1/2 tablespoons sugar
1/4 teaspoon curry powder
1/4 teaspoon pepper
1/8 teaspoon thyme
1 small bay leaf
1 dash marjoram
1 dash nutmeg

All the Dry Ingredients in the Instant Pot
seinfeld soup nazi mulligatawny in the instant pot

Combine all ingredients in Instant Pot. Press the ‘Soup’ button, making sure to use the low pressure option, and set time to 120 (2 hours) using the ‘More’ button.

When it is done pressure cooking, let the pressure release naturally.

Remove the lid from the Instant Pot, and press the ‘Saute’ button, and then ‘Less’. This will bring the soup to a simmer.

Simmer on ‘Saute’ for at least an hour, with the lid off – you can let it go longer if you want a deeper, richer broth flavor.

NOTE: Even though the recipe does not call for it, next time we are going to try browning the eggplant a bit (using the Saute function) first.

If instead you want to make the original, stove-top recipe, double everything above, then add two more cups of water, bring to a boil, and simmer for 4 hours.

Unfortunately, we neglected to take a picture of the finished soup, so
instead here is a still from the Seinfeld Soup Nazi episode.

vegan gluten-free seinfeld soup nazi mulligatawny soup in the instant pot

Posted in Recipes | Tagged , , , , , , | Leave a comment

Vegan, Gluten-Free Chocolate Zucchini Bread is Like Heaven on a Plate

Do you still have a few leftover zucchinis from your summer garden? You may be wondering what to do with them. Most likely, you’ve given several of them away to friends, and they’ve made it clear they don’t want or need any more. Try as you might, you can’t get rid of all of them! Never fear — our sweet bread recipe will give a whole new purpose to those succulent, green vegetables. The addition of unsweetened cocoa and walnuts will send you into orbit. Good thing this recipe makes two loaves, because you won’t have any trouble devouring the first one.

INGREDIENTS

1/4 cup unsweetened cocoa
3 tablespoons boiling water
3 cups gluten-free flour (Bob’s Red Mill All-Purpose is our favorite)
2 cups coconut sugar
2 teaspoons ground cinnamon
1 teaspoon aluminum-free baking soda
1 teaspoon sea salt
3/4 cups coconut or olive oil
3/4 cups plant-based milk (we used unsweetened coconut milk)
2 teaspoons vanilla extract
3 1/2 cups grated zucchini (about 3 medium-sized zucchinis)
1 cup chopped walnuts (optional)

INSTRUCTIONS

Boil 3 tablespoons of water and whisk in the cocoa. Continue to whisk until it forms a thick paste and set aside. In a large bowl, combine the flour, sugar, sea salt, and baking soda. Stir until thoroughly combined, then fold in the oil, plant milk, and vanilla extract. Keep stirring, then add the cocoa mixture, grated zucchini, and walnuts. Your batter should be creamy but not too thick. The zucchini will add a lot of moisture. Don’t fret!

Grease two small (8 x 4 x 2 1/2) bread pans with coconut oil or vegan butter or margarine such as Earth Balance. Pour the batter evenly into the two pans. Bake in 350 degree oven for 50-60 minutes. Your kitchen will smell divine. You can insert a toothpick or fork into the center of the loaves to make sure they are done. The surface should be slightly cracked but not burned.

Remove both loaves from your oven, and do your best to allow them to cool before digging in. This bread is great either hot or cold. You can serve it as is, or with a dab of vegan butter, margarine, jam, or cream cheese. Feel free to experiment! Serves 6 guests with ease, but your bread will probably disappear fast. If you have any left in the morning, it’s great as a quick breakfast with coffee. Since this bread contains two cups of coconut sugar,it is decidedly not a diet food. But, when it’s this delicious, who cares? Not us! Dig in and enjoy!

Posted in Recipes | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment