Monday, August 25, 2014

Zucchine Bread Takes Over the Freezer

It's that time of the year. The invasion of the giant zucchini. They seem to be very good at hiding when they are little. Turn your back on one for a day, and it has reached giganitc proportions. Eat them before they eat you!

What's a great way to do that? Why, zucchini bread of course.

I use a recipe from the Joy of Vegan Baking. No egg, no dairy. Instead of egg, you whip flax seed and water. It really does end up with an eggy consistency. The recipe calls for a lot of oil. But also says you can substitute applesauce for half the oil. I do that, actually using more than half applesauce.

This bread contains many of good things: home grown zucchini, organic flour and sugar, cinnamon, walnuts, organic raising, flaxseed, and organic applesauce.  I have been doubling the recipe to make four loaves at a time.

It will make a nice reminder of summer when winter gets here.

Saturday, August 16, 2014

Black and White Cookies

This is not the first time I have made these, it is not even the best job I have done making them, but I made a batch today and managed to remember to take a picture.

The recipe comes from Vegan Cookies Invade your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero. Great little cookbook.

The cookies are lemony and good just as they are. But then they are iced with a white glaze, slightly flavored of almonds and a chocolate icing on top of that. Yum.