food news

Plant-Powered Kitchen

selectAfrikaansAlbanianArabicArmenianCatalanChineseCroatianCzechDanishDutchEnglishEstonianFilipinoFinnishFrenchGalicianGeorgianGreekGermanHaitian CreoleHebrewHindiHungarianIcelandicIndonesianIrishItalianJapaneseKoreanLatvianLithuanianMacedonianMalayMaltesePersianPolishPortugueseRomanianRussianSerbianSlovakSlovenianSpanishSwahiliSwedishThaiTurkishUkrainianUrduVietnameseWelshYiddish

Spiced Sweet Potato Hummus (vegan, oil-free, nut-free, gluten-free)

This Sweet Potato Hummus takes some liberties with the definition of hummus.

Technically, this probably should be called a bean dip. But pretty much any chickpea or bean combination pureed into dippy goodness – is hummus in my book.

I just can't help myself… #hummusisafoodgroup

Even if we can't agree on whether it should be called a dip or hummus – I have a feeling we can agree that this combination tastes delicious!

This was another recipe intended for my Plant-Powered Families cookbook. I got a little excited with recipe development! When needing to round out the recipes by chapter in PPF, I decided to scale back with a hummus recipe – and share it here.

This sweet potato hummus is a little unique, combining a mix of kidney beans with chickpeas, along with cooked sweet potato. Yes, sweet spuds!

I love sweet potato in bean dips hummus. They lighten up the bean texture, while adding a touch of creaminess and also some sweetness – which is incredibly tasty in contrast to the spices and lime juice.

So, whenever I bake sweet spuds, I'll cook a few extra to have on hand for recipes like this – and also cake! I talk about this type of batch-cooking and repurposing ingredients in Dreena's Kind Kitchen as well. Just prepping a few extra portions of staples can really come in handy for other meals during the week.

I recently filmed this Sweet Potato Hummus, so you can see how easy and delicious it is to prepare:

Lime most hummus, this dip is wonderful with veg and snack chips. But, also try 'repurposing' this dip. Use it as a spread to hold other fillings in green wraps, or for baked burritos. Or, try a lunch or dinner bowl, gently warming the hummus and topping over cooked quinoa along with some veggies and chopped avocado, with a drizzle of dressing.

Think outside the hummus bowl. Do you have any suggestions for turning hummus into a meal? If so, please share!

Enjoy the recipe, and remember if you are loving Dreena's Kind Kitchen, please add a review on amazon!

Print Spiced Sweet Potato Hummus Cooked sweet potato lends a little creaminess and sweetness to this hummus-like dip. The lime juice lends a fresh tang, and there's just enough chili powder and cinnamon to give it flavor without too much kiddo-offending spice! Course Appetizer, dips, hummus, SnackKeyword hummus, sweet potatoes Ingredients

• 1 can (14 oz) white beans or kidney beans rinsed (about 1 3/4 cups)
• 1 can (14 oz) chickpeas rinsed (about 1 3/4 cups)
• 1 cup precooked and peeled orange sweet potato (see note)
• 2 tbsp tahini
• 1 tsp sea salt (or more to taste)
• 1/2 - 1 tsp chili powder adjust to taste; see note
• 1/2 - 1 tsp chipotle hot sauce
• 1/4 tsp cinnamon
• 1 medium or large clove garlic sliced or quartered
• 4 - 5 tbsp freshly squeezed lime juice (zest limes first, see note)
• 1/4 cup fresh cilantro or parsley optional
• 1/2 - 1 tsp lime zest
• 5-8 ice cubes, to thin, adjust as needed

Instructions

• In a food processor, combine the beans, chickpeas, sweet potato, tahini, sea salt, ½ tsp of the chili powder, 1/2 tsp chipotle sauce, cinnamon, garlic, and lime juice. Purée until smooth, scraping down sides of bowl as needed, and adding ice, 1 cube at a time to thin. Puree more! Taste, add additional seasoning to taste, lime zest, and fresh cilantro or parsley if desired. Purée briefly to incorporate. Season with additional salt and spices to taste, if desired. Serves 4-6.

NotesSweet Potato Note: Prebake your spuds! Keep whole and unpeeled, just give a quick wash. Then, place on a baking sheet lined with parchment paper. Bake at 425/450 for 40-60 minutes (baking time varies based on size of spuds). Bake more than you need at a time, keep extras refrigerated for 4-5 days to use in other dishes - like salads, soups, pasta sauces, and more. Spice Note: Use a good quality chili powder that isn't too hot. If you aren't sure of the heat intensity, start with a lesser amount, and then add more if desired. Our kids like this with 1/2 tsp of chili powder, but you may want to add more. You can also substitute a chipotle powder or chipotle hot sauce, to taste.

photos credit: Nicole Axworthy

SaveSave

The post Spiced Sweet Potato Hummus (vegan, oil-free, nut-free, gluten-free) appeared first on Dreena Burton | Vegan Recipes & Cookbooks.

translate | Tue, 21 Sep 2021 21:09:00 +0000

Top Of The Muffin To YOU!

Top Of The Muffin To YOU! Delicious, easy, and fun to make, these muffin tops are vegan, whole-grain and oil-free.

Who knew this would be one of the recipes in Dreena's Kind Kitchen getting so much attention?

When I created this recipe for Top Of The Muffin To You!, it was one of those inspired kitchen moments. I pulled out some cooked sweet spud and overripe banana, and got to mixing.

Of course, I didn't write down the measurements.

When our youngest tried them she said "mom I love these, are they a new recipe?"…

I said, "no, I just winged it". She replied, "you always do that, mom! You need to write them down."

Wise words. #weegan

But some of the best recipes emerge from me winging it.

And, after many years of creating recipes, I prefer cooking and even baking more intuitively.

Yet, recipes need to be recorded. Thankfully I was able to remember the components of these Top of The Muffin To YOU! and recreate them.

Top of the Muffin TO YOU! segment from Seinfeld

After I made these muffin tops, I just couldn't resist dubbing them with the full name: Top Of The Muffin To YOU!

Now, shortly after Dreena's Kind Kitchen was released, I had notes from people making these muffin tops. Including Tami from Nutmeg Notebook. She's been making them as healthy snacks for her grandchildren.

At first, I thought the recipe was getting attention because of this…

But, it turns out this isn't the reason. Rather, the recipe and name itself catches the eye!

As for the photo mishap, you have all been very understanding about this issue. Thank you.

As promised in the video, I'm now posting the recipe along with several photos.

Please click one of the recipe photos and print it off for your cookbook. Enjoy the recipe. x Dreena

Are you loving Dreena's Kind Kitchen? I would appreciate your positive review on amazon.

Print Top of the Muffin to You! One morning I needed to bake a healthy snack and was short on time. I pulled out what I had on hand—a little cooked sweet potato, a ripe banana, and yogurt—and mixed it all with some flour to bake as muffin tops. They turned out so well my youngest asked for them over and over. So the recipe began! Course Breakfast, muffins, SnackKeyword muffins Ingredients

• 1 cup mix of sliced cooked yellow sweet potato flesh cooled, and sliced ripe banana (see note)
• 1 tablespoon cashew butter or other nut butter
• 1/2 cup plain or vanilla nondairy yogurt see note
• 1/4 – 1/3 cup pure maple syrup see note
• 1 cup oat flour
• 1/3 cup rolled oats
• 11/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon sea salt

Topping (optional)

• 11/2 tablespoons rolled oats
• 1 tablespoon unrefined sugar

Instructions

• Preheat the oven to 350. Line a rimmed baking sheet with parchment paper. In a mixing bowl, mash the sweet potato and banana together. Add the nut butter and mix, then mix in the yogurt and maple syrup. Add the flour, oats, baking powder, cinnamon, and salt. Stir until just combined. Use a large spoon or ice cream scoop to place generous mounds of the batter on the prepared baking sheet, spaced a couple of inches apart. You should get 8 or 9 mounds. If using the topping, mix the oats and sugar together with your fingers in a cup or small bowl. Sprinkle over the top of the batter mounds. Bake for 18–19 minutes, until set to the touch. Remove and let them cool on the pan for a couple of minutes, then transfer to a wire rack to cool completely.

NotesPotato/Banana Note: Any combination of sweet spuds and banana will do. Or, try all of one or the other! Using full sweet potato will be a little less sweet than including banana. Yogurt Note: If using a vanilla nondairy yogurt, the batter will be sweeter. You can always reduce the maple syrup a little if you don't want them too sweet. Maple Syrup Note: Adjust based on the sweetness of your yogurt. If using 1/4 cup, make up the difference of liquid with about 1 tablespoon nondairy milk.

The post Top Of The Muffin To YOU! appeared first on Dreena Burton | Vegan Recipes & Cookbooks.

translate | Wed, 08 Sep 2021 00:22:34 +0000

Light & Fluffy Vegan Pancakes: feature from Dreena’s Kind Kitchen

These fluffy vegan pancakes are positively foolproof! Made with only 6 ingredients (5 of which are pantry staples), you can whip up these pancakes in no time at all. Top them off with your favorite fruits and maple syrup, and you've just made the best breakfast ever!

If you've had troubles with vegan pancakes (or any pancake recipe) in the past, this is your recipe.

This is my first featured recipe from Dreena's Kind Kitchen. Many of you pre-ordered the book, and now have the cookbook in your hands.

So, I highly encourage you to try these pancakes!

My book launched yesterday, and I made these fluffy vegan pancakes on Global News The Morning Show. The hosts were lovely, very welcoming, and pretty keen on vegan pancakes… have a watch:

Fluffy Vegan Pancake FAQs Do I need eggs for fluffy pancakes?

Not at all. These pancakes use a little acid (from the vinegar) along with the baking powder for leavening. And, the flour needs no binding, it has its own natural binding properties.

Do I have to use white whole wheat flour?

No. You can use whole-wheat pastry flour, though white whole wheat flour will give a lighter color and texture.

Do I have to use a non-stick pan?

If you want the pancakes to flip easily, yes. Non-stick pans have come a long way and there are many brands with PFOA-free and PTFE-free coatings. Also consider that when your coating wears down with scratches, it's time to replace.

What plant-based milk is best for these pancakes?

I prefer oat milk or organic soy, but the choice is yours! You can use plain or vanilla, vanilla will generally add a touch of sweetness.

What is vanilla bean powder? Can I omit it?

I posted about vanilla bean powder here, it's one of my favorite ingredients and a kitchen staple. It's totally optional, even though it adds beautiful flavor! You can for sure omit it, or use about 1 tsp of pure vanilla extract.

Can I reheat these fluffy vegan pancakes?

Yes! I keep them in an airtight container at room temperature for the day, or refrigerate overnight. Simply reheat in a warm toaster/toaster oven and they are delightful!

Can I freeze vegan pancakes?

Absolutely. Freeze in an airtight container separated with slips of parchment paper.

Is there a substitute for apple cider vinegar?

If you cannot consume vinegar, try lemon juice.

Before we get to the recipe, a couple of cookbook admin items:

• I'm doing a virtual signing! Join here, no purchase required – but if you do want a signed copy of Dreena's Kind Kitchen, this is where you can get one. There will be door prizes, Q&A, lots of good stuff. And, you will NOT be on video, no worries if you're camera shy.
• If you are already loving Dreena's Kind Kitchen, would you please add a review on amazon? It can be brief, and these reviews help the book's visibility. Thank you.

Time to enjoy fluffy vegan pancakes! x Dreena

Print Light and Fluffy Pancakes In our house, Sunday is usually the morning for making pancakes. With just six ingredients, these are possibly the easiest pancakes I have ever made—simple enough to make any day of the week! Serve with pure maple syrup and fresh fruit, or try my Strawberry Sauce Forever or Coconut-Date Caramel Cream (both in Dreena's Kind Kitchen). Course BreakfastKeyword pancakes Ingredients

• 1 cup plain or vanilla nondairy milk
• 1 tablespoon apple cider vinegar
• 1 1/4 cups white whole- wheat flour or whole-wheat pastry flour see note
• 1 tablespoon baking powder
• 1/4 teaspoon pure vanilla bean powder optional; see note
• Couple pinches sea salt

Instructions

• In a small bowl, combine the milk and apple cider vinegar. Let sit for 5 minutes. Heat a nonstick skillet (see note) over medium-high heat for a few minutes, then reduce the heat to medium. While the pan is heating, in a large bowl, mix the flour, baking powder, vanilla bean powder (if using), and salt. Add the milk and vinegar mixture to the dry mixture and whisk to combine. Fold in any optional add-ins you like. Using a ladle, scoop 1/4–1/3 cup of the batter into the hot pan, fitting as many as you can without allowing the pancakes to touch. Cook for several minutes, until small bubbles form on the outer edge and in the center and the pancakes starts to look dry on the top. Flip the pancakes and lightly cook the other side for about a minute, then transfer to a plate. Repeat until all the batter is used.

NotesFlour Note: White whole wheat flour is not all-purpose flour. It is a whole-grain flour that is made from a different variety of wheat, so it is very light in color and texture. It's wonderful to use in cakes and other baked goods and also in these pancakes—makes them extra fluffy! If you cannot find it in your stores, whole-wheat pastry flour works just fine. Vanilla Bean Powder Note: I love vanilla bean powder, but you can substitute pure vanilla extract here, anywhere from 1/2–1 teaspoon. Ideas: For extra flavor, try adding 1/2 teaspoon or so ground cinnamon and/or nutmeg, or 1/2–1 teaspoon grated orange or lemon zest. You can also add other pure extracts like almond or orange extract. Beyond seasonings, try some chopped banana, blueberries, or nondairy chocolate chips. (Berries with chocolate chips are even better!) Nonstick Skillet Note: For pancakes, it's important to use a good-quality nonstick skillet. If yours has a worn surface or isn't nonstick, the pancakes will stick!

The post Light & Fluffy Vegan Pancakes: feature from Dreena's Kind Kitchen appeared first on Dreena Burton | Vegan Recipes & Cookbooks.

translate | Thu, 26 Aug 2021 01:30:42 +0000

Summer Pasta with Tomatoes and Zucchini

This Summer Pasta makes the best of your garden bounty, with fresh tomatoes, zucchini, and basil!

Whether growing in our backyard or picking up at farmers' markets, we have an overflow of zucchini and tomatoes. This easy pasta recipe also features fresh oregano and basil, fresh garlic, and optionally, kalamata olives. Bringing them all together is flavor harmony!

Now, you know I'm a big fan of zucchini and summer squash. As you can probably tell from some of my most popular posts, including two types of zucchini bread and zucchini fritters.

I love the neutral flavor of zucchini, as compared to other vegetables like cruciferous veg, bell peppers, and carrots.

With this more neutral flavor, zukes are like vegetable chameleons! In this Summer Pasta, the chopped zucchini softens down with the tomatoes and garlic, and almost melts in your mouth.

Although named "Summer Pasta", in fact, this recipe can be made any time of the year. It's just that tomatoes, zucchini, and basil are abundant right now, and especially fresh and flavorful.

As for the type of pasta you use for this dish: I like cut whole-grain pasta, like penne or rotini. But you could use a long noodle such as spaghetti or fettuccine.

The wine in this recipe is used just for flavor. The alcohol simmers off, reducing exquisite flavor into the simmered vegetables. However, I do give you an option to substitute in the FAQ section, below.

Summer Pasta FAQ Can I substitute pattypan squash for the zucchini?

Yes! In fact, I love using yellow summer squash or pattypan squash better than green zucchini, just for color.

What's the best type of pasta to use: brown rice or whole-wheat?

It's really a personal preference. If you need gluten-free pasta, brown rice is an obvious choice. I like pasta blends with brown rice and quinoa. Whole wheat pasta tastes a little grainier and nuttier than standard semolina pasta. I might not use legume-based pasta (ex: chickpea) as I find they break down and become quite mushy. A legume-blend pasta (ex: red lentil and brown rice) would be a better choice.

Do I have to use wine?

The wine cooks down and the alcohol burns off. However, if you don't want to use wine, try a good quality white grape or apple juice combined with a small splash (about 1/2 tbsp) of red wine or apple cider vinegar.

Can I substitute dry basil for fresh?

In general, I don't find dry basil substitutes well for fresh. However, if you want to add it, use about 1-2 tsp and add at the beginning of cooking. It will need time to release some flavor; dry basil shouldn't ever be added to finish a dish, only fresh basil.

Can I substitute black or green olives for the kalamata olives?

Yes. I like the flavor of kalamata olives, but you can certainly substitute.

What if I don't like olives?

They are optional, but do add a special umami quality to the pasta. If you don't want to use them, try adding 1/4 cup of sun-dried tomatoes to the saute. Also, serve drizzled with a balsamic reduction or a sprinkle of vegan parmesan.

Before I sign off, please know that the pre-order for my new book is almost over. One day left to get the FREE ebook, recipe demo videos, and enter the giveaways. Please don't miss out, order right here! Thank you to everyone that has already ordered.

And, enjoy this Summer Pasta! x Dreena

Print Vegan Summer Pasta with Zucchini When summer produce is at its best and you have a bounty of zucchini, tomatoes, and fresh basil… bring it to this simple but impressive pasta dish! Serves 4. Course entree, Main Course, pastaKeyword basil, olives, pasta, tomatoes, zucchini Ingredients

• 1/3 cup white wine
• 6-7 cups diced yellow summer squash or green zucchini see note
• 1 tsp sea salt
• Freshly ground black pepper
• 1/4 tsp or more crushed red chili flakes (see note) optional
• 2 – 2 1/2 cups chopped tomatoes or sliced/halved grape or cherry tomatoes
• 2 tbsp chopped fresh oregano see note if using dried
• 7-8 cloves garlic minced
• 1/3 – 1/2 cup chopped fresh basil see note
• 1 lb dry cut whole-grain pasta ex: penne, rotini, bow-tie
• 2-3 tbsp olive brine optional
• 1/2 cup halved or chopped pitted kalamata olives optional
• Extra salt / pepper to taste for finishing ; extra basil leaves for finishing

Instructions

• In a large pot or saute pan over high heat, add the wine, diced squash/zucchini, and salt and pepper. Cool uncovered over high heat for 8-9 minutes, until zucchini has started to soften, stirring occasionally.* If mixture is sticking, add a teaspoon or two of water as needed (usually do not need as the zucchini releases a lot of moisture).
• Reduce heat to low. Add tomatoes and fresh oregano and stir through. Then add garlic and stir through. Cover pot, increase heat to medium-low, and let cook for another 8-9 minutes, until the zucchini and tomatoes have softened and developed a chunky sauce-like texture. Once pasta is cooked and drained, add it to this mixture and stir through. Add basil, olive brine, and olives if using. Taste, adding extra seasoning as desired. Serve with an extra topping of olives or fresh sprinkle of basil leaves (see other serving ideas below).
• *While the zucchini and tomatoes are cooking, you can begin to prepare the cooking water for the pasta. Bring a large pot of water to a boil. As you finish cooking the tomatoes, begin cooking the pasta according to package directions. Once just cooked through (or al dente), drain pasta.

NotesZucchini Note: Yellow squash/zucchini are my preference for this dish. With the cooking, the squash softens but doesn't mute in color as green zucchini does. Chili flakes note: I often make this pasta without the chili flakes. If you love a pop of heat, however, add the chili flakes when cooking the squash – adding more to taste if desired. Oregano and Basil Note: If you don't have fresh oregano, you can substitute 1 1/2 teaspoons of dried oregano, but add it at the beginning of the cooking process, when adding the zucchini. Don't substitute dried basil for the fresh basil in this dish. If you don't have fresh basil, you can use fresh parsley or omit it altogether. Serving Ideas: Top with pasta with either a light drizzle of a balsamic reduction, or a generous sprinkle of vegan parmesan.

The post Summer Pasta with Tomatoes and Zucchini appeared first on Dreena Burton | Vegan Recipes & Cookbooks.

translate | Sun, 22 Aug 2021 15:03:38 +0000

Vegan Cobbler Cake

You will be smitten with this vegan cobbler cake! Plentiful amount of berries, easy to prep, and with a delicate crisp topping—it's delicious.

I have been smitten with this vegan cobbler cake—and I think you will be too!

We have been picking blackberries, as they grow abundantly wild in our area. We can walk for 5 minutes and start picking. Blackberries are prickly to pick (lots of thorns), but worth the effort.

Paul is our designated blackberry picker. He takes pride in bringing home buckets of berries! A couple of weeks ago he brought home two large containers of beautiful blackberries.

Char looked at them and said "mom, do you have a cobbler recipe?"
I had to think. I wasn't sure. I've written a few recipes.

And, as you know, I often name my recipes in rather unconventional ways. For instance, in eat, drink & be vegan, I have a "Berry Grunt" recipe. Very much a cobbler by definition, except that it cooks stovetop rather than in the oven.

And then I thought back to one of my very first recipes. It's called "Blueberry-Orange Crisp Cake", from The Everyday Vegan.

My cooking and recipes have changed some since that book. But I remember that cake fondly and decided to recreate it – in the style of a vegan cobbler cake to share with you all.

This new version is oil-free, whole-grain, and gluten-free (if you can use gluten-free oat products). And it's darn easy! Plus, it has a delicate 'crisp' topping that is entirely delightful with the tender, fragrant cake.

Vegan Cobbler Cake Q&A Do I have to use blackberries in this vegan cobbler cake?

No, you can use any berry you love. I've also made it with blueberries, and you can make it with raspberries or chopped strawberries.

What is a cobbler?

Traditionally a cobbler is an oven-baked desert with a fruit base (often berries, but sometimes peaches, cherries or other fruit) with a pastry or biscuit-like topping.

How is a cobbler different from a fruit crumble or crisp?

Fruit crumbles and crisps are quite similar. They both have a streusel-like topping made with flour, sugar, (and traditionally butter). Crisps usually also contain oats.

Can I use other fruit in this cobbler?

Yes, try it with peaches, nectarines, or plums, or other berries. Share your variations with me!

Do you have a berry crisp recipe?

Yes, I have a couple. My newest that is oil-free, is called "Charming Apple Crisp". You'll find it in Dreena's Kind Kitchen.

What else can I make fresh berries?

Try my Fresh Blueberry Squares, Sugar-Free Jam, Berry "SCUFFINS", and Chocolate Chip Blueberry Muffins.

Can I use frozen berries?

Yes! Baking time will be a little longer, but you can absolutely use frozen berries, see my recipe notes.

Before we get to the cake, a reminder that you have JUST over a week to order Dreena's Kind Kitchen and get your FREE ebook (and other gifts). And, to enter the giveaway of over $1K in prizes. Link to do so.

Now let's get to this delicious Vegan Cobbler Cake recipe!

Print Berry Crisp-Cobbler This is a very easy version of a berry cobbler, with a 'sugar-crisp' topping. It's so delightfully easy to make, and just delicious. I usually make it with blueberries or blackberries, but you can sub another favorite berry as you like. Course DessertKeyword berries, cake Ingredients

• 2 cups oat flour
• 1/2 cup unrefined sugar remove & reserve 2 tbsp for topping, see note
• 1 – 1 1/2 tsp lemon zest
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 cup non-dairy milk
• 1/2 tbsp apple cider vinegar
• 1/2 tbsp pure vanilla extract
• 1 1/2 cup fresh or frozen berries see note

Topping:

• 2 tbsp rolled oats
• 2 tbsp reserved unrefined sugar see note

Instructions

• Preheat oven to 350ºF. Prepare a baking dish (I use 8" x 12" glass dish, see note) by wiping the inside with a drop of oil and lining with a strip of parchment paper. In a large bowl, add oat flour, sugar, zest, baking powder, baking soda, and salt. Stir through to combine. In another bowl, add milk, vinegar, and vanilla, stir through. Add wet ingredients to the dry, and mix through to incorporate. Finally, add the berries and gently but quickly mix through. Pour batter evenly into prepared pan. Sprinkle on the 2 tbsp of reserved sugar and rolled oats. Bake for 25-28 minutes, until lightly golden and a toothpick inserted in the center comes out clean. Remove from oven and cool in pan before cutting into pieces. Serves 6 or more.

NotesSugar Note: Measure out the 1/2 cup of sugar and remove 2 tbsp for the topping. A light-coloured sugar works best, such as unrefined cane sugar. Berries Note: Any berry will work here. If using strawberries, cut them into smaller pieces so more the size of a blueberry or raspberry. If using frozen berries, allow another 2-3 minutes for the batter to set. Baking Dish Note: I like using a long shallow baking dish for this cobbler. It bakes up more like a sheet cake, but this size dish allows for quick baking and a wonderful contrast between cake and crisp topping!

photos credit: Angela MacNeil

The post Vegan Cobbler Cake appeared first on Dreena Burton | Vegan Recipes & Cookbooks.

translate | Sat, 14 Aug 2021 02:26:18 +0000

Healthy Zucchini Bread

Meet your new healthy zucchini bread. No grating zucchini! This delicious and easy vegan zucchini bread recipe is whole grain and oil-free, plus the whole family will love it!

Meet your easiest, healthy zucchini bread!

Forget grating zucchini. Forget fussy baking techniques.

After creating my Chocolate Zucchini Bread, I wanted to develop a non-chocolate version. Not just because you all loved the recipe, but also because sometimes I want a healthy zucchini bread.

I know… shocking given my love of chocolate. A quick search will bring you to Sweet Potato Chocolate Cake, Orange Chocolate Pudding, Chocolate Gelato, Chocolate Chip Muffins – and that's just a few.

But, we aren't here to talk chocolate. So, let's talk about this healthy zucchini bread and what makes it special…

This Healthy Vegan Zucchini Bread Is…

• easy: unlike other zucchini bread recipes, but in line with my popular chocolate zucchini bread, you do not need to grate the zucchini. Instead, simply a quick chop of the zukes, into the food processor with the other wet ingredients – boom, ready!
• whole-grain: this zucchini bread recipe uses whole grain spelt flour or whole-wheat pastry flour. I prefer spelt for texture, but both work very well.
• oil-free: this is an oil-free zucchini bread, but is still beautifully moist. The moisture comes from the combination of zucchini and banana, as well as the addition of hemp seeds or cashew meal (whicheve you choose).
• nut-free: as mentioned above, I offer a nut-free option in this recipe using hemp seeds. If nuts aren't an issue, you can opt to use cashew meal or almond meal. I prefer the hemp seeds.
• naturally sweetened: this recipe is lower in sugar than many zucchini breads, sweetness coming from the zucchini and bananas, and pure maple syrup
• tender and delicious: despite having no eggs, no butter or oil, and being naturally sweetened, this zucchini bread is moist and tender, and absolutely delicious!

Finally, always an option: chocolate chips can be added ('nuff said)

Zucchini Bread FAQ Is zucchini bread healthy?

It can be. However, even though most recipes use a good amount of nutritious zucchini, they can also be made with butter, oil, white flour, and a lot of sugar.

Do I have to peel the zucchini?

No! First, it's easiest to leave the zucchini peel on. Secondly, there are nutrients in the peel, so leave 'em on.

Can I use yellow squash or yellow zucchini instead of green zucchini?

Absolutely, yellow zucchini/squash is an excellent substitution for green zucchini in this recipe.

Can I make muffins instead of a quick bread?

Yes, see the recipe notes to adapt to muffins.

I don't like banana. What can I substitute?

I give a substitute for you in the recipe ingredients.

Why didn't you just take the cocoa out of your chocolate zucchini bread?

Baking can be precise, and removing cocoa is removing some of the dry ingredients and also changes the sweetness level (as cocoa is bitter). I decided to rework the recipe, and tested it more than five times to ensure it had a pleasing taste and texture.

What if I have grated zucchini on hand? Can I just substitute?

If you already have grated zucchini, measure a little scant, maybe 1 3/4 cups (since chunks of zucchini take up more space in measuring cups). Then puree it with the banana and other wet ingredients.

I have a ton of zucchini. What can I make with it?

In addition to this zucchini bread, try my chocolate zucchini bread, and also try these popular zucchini fritters. Furthermore, I will be sharing another zucchini recipe very soon – a zucchini pasta. Stay tuned!

I think it's time to bake! Strap on that apron, and let me know how you like the recipe.

Reminder: Dreena's Kind Kitchen releases August 24th. These are the last few weeks to jump in on the pre-order gifts and enter the giveaway. Thanks for your support… and enjoy! x Dreena Print Healthy Zucchini Bread No grating, no problem! Just like its chocolate counterpart, this zucchini bread is easy, and delicious. Course baking, Breakfast, SnackKeyword bananas, muffins, zucchini Servings 1 loaf Ingredients

• 2 cups whole-wheat pastry flour or 2 1/2 cups whole-grain spelt flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp ground cardamom or nutmeg
• 1/4 tsp sea salt
• 2 cups roughly sliced/cut zucchini see note
• 1 cup sliced ripe/overripe bananas OR 1/2 cup applesauce
• 2/3 cup pure maple syrup
• 1/4 cup canned coconut milk or a richer non-dairy milk
• 1/4 cup hemp seeds (or cashew meal /almond meal)
• 2 tsp vanilla
• 1 1/2 tsp lemon juice

Instructions

• Preheat oven to 350 degrees. Prepare a loaf pan by spraying/wiping with a touch of oil, and lining with a strip of parchment paper (for easy removal after cooling) In a large bowl, add dry ingredients: flour, baking powder, baking soda, cardamom/nutmeg, cinnamon, and salt. Stir through until well combined. Add zucchini, bananas/applesauce, milk, hemp seeds, vanilla, and lemon juice to a blender and blend until very smooth. Add wet mixture to dry and stir through until just well combined.Transfer mixture to loaf pan. Bake for 45-50 minutes, or until set in the centre (test with a toothpick if unsure). Remove and let cool in the pan on a cooling rack. Once cool, remove loaf and cut into slices. Makes 1 quick bread.

NotesMuffin Swap: If you want to make into muffins, fill 12 muffin cups (lined with parchment liners) and bake for 25 minutes. Zucchini Note: Since the zucchini will be blended, no need for precise slicing. Simply cut in rough cubes or slices! Chocolate Chip Note: If you do want to add chocolate chips (hey, I get it), add about 1/3 cup of chips (miniature size especially good). 

Zucchini Bread images credit: Leona Škopac

The post Healthy Zucchini Bread appeared first on Dreena Burton | Vegan Recipes & Cookbooks.

translate | Tue, 03 Aug 2021 01:22:56 +0000

foodnews