This vegan chocolate zucchini bread is sweet, rich, and decadent with a fine, moist crumb. Once it's baked, cooled, and given some time to settle in an air-right container, the "crust" is soft, delicate, and almost sticky - like a muffin top or a Starbucks loaf.
There is an entire zucchini hiding in this loaf, but upping your vegetable intake is not this recipe's purpose.
The zucchini's role? Moisture. (And using up zucchinis after you've already eaten them grilled, baked, roasted, sautéed, spiralized, and you can't bring yourself to eat anymore of them.) Zucchinis are cheap and plentiful in the summer. Where I live, it's an affordable vegetable year round. Making zucchini bread is the ideal way to make use of any of those monstrous, late-harvested zucchinis that aren't ideal for other cooking methods.
Vegan zucchini bread is incredibly easy to make. Preparation takes 15 minutes and then you're ready to pop it in the oven. It freezes beautifully so you can make extra and freeze a few loaves for later.
It's essential that you use natural cocoa powder in this recipe. Baking soda (the leavener in this zucchini bread recipe) is alkaline and requires acidity to do its job. By nature, cocoa powder/chocolate is acidic. Dutch-processed cocoa is treated to be alkaline (you may also see it labeled as "alkalized cocoa powder"). Without natural cocoa powder's acidity, your chocolate zucchini bread won't rise properly!
Natural cocoa powder is lighter in colour and its flavour is rich, chocolatey, and bitter. Dutch-processed cocoa powder is deeper and darker in colour and has a milder flavour.
From big brands, Hershey's and Fry's are good examples of each type of cocoa powder. Hershey's is a natural cocoa powder, Fry's is an alkalized cocoa powder. For this recipe I used Camino's natural cocoa powder (they sell both types). They're a Canadian brand that makes organic, fair trade chocolate products and other baking ingredients.
This vegan chocolate zucchini bread is moist, sweet, and decadent. Preparation takes 15 minutes and then you're ready to pop it in the oven! Freezer-friendly.
IngredientsIf your zucchini is very dry, give it a quick soak in water before shaking out any excess moisture using a strainer. (Don't squeeze it though, just shake out as much as you can.)
Keywords: vegan chocolate zucchini bread, vegan zucchini bread
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переводить | Sun, 04 Oct 2020 21:02:09 +0000Broccoli slaw is a classic summer salad to serve at potlucks and barbeques. This vegan version retains all of the texture, colour, and contrasting flavours of the original. It's an easy crowd-pleaser that takes less than 35 minutes to toss together.
A sweet and tangy poppy seed dressing and a blend of broccoli florets and slaw are the base of the salad. Roasted sunflower seeds, dried cranberries, crispy tempeh bacon bits, and red onion add flavourful pops of nuttiness, tart sweetness, smoky savouriness, and bite.
Preparing the poppy seed dressing takes just 5 minutes in a blender. Blitz the onion with white wine vinegar, Dijon mustard, sugar, and salt. Slowly drizzle in the oil to make an emulsion and add a touch of vegan mayo for extra creaminess. Finish off the simple dressing with a spoonful of poppy seeds.
Adding vegan bacon bits is optional. To make crispy vegan bacon bits, pan-fry the tempeh in a generous amount of vegetable oil. Once both sides are browned, break the strips into bits and continue cooking them until they're crispy. Once the "bacon" bits are cooked, drain off the excess oil. Using vegan butter/margarine or too little oil makes for a softer texture. Lightlife's Smoky Tempeh Strips are my go-to for vegan bacon bits and BLT's.
I use a store-bought broccoli slaw mix because it's much easier and more convenient than making it from scratch. It's a colourful combination of shredded broccoli stems, red cabbage, and carrots.
Finish up the vegan broccoli slaw by tossing the florets, slaw, cranberries, sunflower seeds, "bacon" bits, and onion together. Mix in the remaining poppy seed dressing. (Maximize flavour by massaging some of the poppy seed dressing into the tops of the broccoli florets.) Just before serving, garnish the broccoli salad with an extra sprinkle of sunflower seeds and bacon bits.
This vegan broccoli slaw salad is full of texture and flavour. Broccoli florets, slaw mix, roasted sunflower seeds, dried cranberries, smoky tempeh bacon, red onion, and a tangy-sweet poppy seed dressing.
Ingredients Poppy Seed Dressing:*If using fine sea salt, start with 2 tsp and add more to taste.
*Dress the salad just a few hours prior to serving.
*If you are not serving the entire salad at once: Combine all of the ingredients but do not mix in the poppy seed dressing. Dress individual portions of salad before serving.
Keywords: vegan, broccoli slaw, broccoli salad, vegan broccoli slaw, vegan broccoli salad
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переводить | Wed, 08 Jul 2020 05:01:56 +0000
Summer is the time for big batch salads! Potato salad, Greek salad, and pasta salads like classic macaroni or this vegan Italian pasta salad are great for summer.
This vegan Italian pasta salad is quick, easy, and full of flavour. Fusilli pasta, fresh herbs, a colourful array of summer tomatoes, tofu "feta", olives, pepperoncinis, red onion and a basil dressing. It's perfect for summer barbeques and picnics.
It takes less than 35 minutes to throw together. Make the basil dressing and prepare the tofu while the pasta boils. Prepare the rest of the vegetables while you marinate the tofu and chill the pasta. Once the pasta is cold, toss everything together and you're done!
The tangy basil dressing is based on the vinaigrette in our Greek salad recipe. Just throw everything into a blender and blitz until the dressing is a creamy light green with plenty of basil flecks throughout.
This vegan Italian pasta salad recipe is a great base for you to customize to your liking. Spinach, bell peppers, pickled jalapenos, green olives, marinated artichoke hearts, roasted red peppers, and sun-dried tomatoes are all great options.
More Vegan Summer SaladsThis vegan Italian pasta salad is quick, easy, and full of flavour. Fusilli pasta, fresh herbs, a colourful array of summer tomatoes, tofu "feta", olives, pepperoncinis, red onion and a basil dressing. It's perfect for summer barbeques and picnics.
Ingredients Basil Dressing:* Be sure to use coarse sea salt. If using fine sea salt, start with a 1½ tsp. Taste and adjust the dressing with more salt as needed. The dressing should still taste strong and salty to adequately season the large volume of pasta.
*If needed, you can prepare the dressing without fresh basil. Increase the amount of dried basil to 2-3 tsp, add more to taste.
*For best flavour and texture, press as much moisture out of the tofu as possible. I like to slice it up before pressing it to increase the surface area. After that, I break it up into small pieces and briefly press it again (using my hands) to further remove excess moisture.
Keywords: pasta salad, vegan pasta salad, italian pasta salad
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переводить | Fri, 26 Jun 2020 22:41:55 +0000These vegan lemon bars have a simple shortbread crust and a tangy-sweet lemon layer topped with a dusting of powdered sugar. This pretty spring and summer dessert is quick and easy to make. They need just 45 minutes of active cooking time (plus time to chill).
A typical non-vegan lemon bar recipe uses eggs to thicken and colour the lemon layer. In this vegan version, cornstarch thickens and sets the filling and a touch of turmeric adds the lemon yellow colour.
A bit of coconut milk in the lemon layer rounds out the flavour and makes the filling an opaque, creamy yellow. It offsets turmeric's slightly greenish-yellow colour and cornstarch's translucency as a thickener. The bars end up looking like lemon bars (that happen to be vegan) rather than vegan lemon bars. This is great when you're serving someone who's skeptical of vegan baking.
(If you want to, you can swap out the canned coconut milk and use non-dairy milk instead. I prefer using coconut milk but oat, cashew, or soy milk will work too.)
Most lemon bars are baked twice - first to cook the crust, and second to set the lemon filling. In this recipe you bake the crust while you make the filling on your stove top - like lemon meringue pie filling. Making the filling on your stove top saves time, ensures you don't over bake the crust, and prevents the lemon layer from soaking into the crust. The lemon layer sets as the bars cool.
These vegan lemon bars have a simple shortbread crust and a tangy-sweet lemon layer topped with a dusting of powdered sugar.
IngredientsKeywords: vegan lemon bars, vegan lemon squares
The post Vegan Lemon Bars appeared first on I LOVE VEGAN.
переводить | Fri, 19 Jun 2020 00:25:29 +0000This vegan Greek salad has everything you'd expect! Cucumbers, bell peppers, tomatoes, olives, onion, and crumbled chunks of punchy, flavourful tofu feta marinated in a simple Greek salad vinaigrette.
For best flavour, allow plenty of time for the tofu feta to marinate. Overnight will do, but you can marinate the tofu for up to 72 hours. The tofu feta gets firmer and more flavourful the longer it marinates.
Preparing the vegan Greek salad: Marinating the tofu feta and preparing the vegetables.
Greek Salad DressingThe Greek dressing is simple: oil (and optionally, vegan mayo), vinegar, water, sea salt, oregano, garlic and onion powder. Canola oil (or another neutral vegetable oil) and white vinegar make for a clean flavour and sharp tang. A touch of vegan mayo adds a hint of creaminess which helps to change plain tofu into flavourful tofu feta.
Vegan Greek salad vinaigrette.
Making Vegan Tofu "Feta"Transform mild tofu into a punchy vegan alternative to feta cheese by removing the water and replacing it with the briney Greek dressing.
Choosing tofu:I use medium firm (or "traditional") tofu. Before pressing it, medium tofu is silky and full of moisture. Afterwards it's firmer, spongy, and ready to soak up plenty of the flavourful marinade. A good quality firm pressed tofu works really well too, but some brands of firm tofu can have a slightly grainy texture which isn't ideal for making tofu feta.
Press the tofu to remove as much moisture as possible but don't let it crumble into bits.
Cut the tofu into rectangles to increase the surface area for quicker pressing. Lay the tofu between layers of paper towel and clean kitchen towels. Top with a few heavy books or use a cutting board to make a flat surface for awkwardly shaped heavy objects. When the tofu feels dry and just barely begins to crumble, it's ready.
(To minimize waste, let the kitchen towels absorb the moisture from the tofu. A sheet of paper towel provides a barrier between the tofu and kitchen towel.)
Top: Medium-firm tofu pressed until it's dry to the touch and just barely beginning to crumble. Bottom: Before pressing, medium-firm tofu is silky and full of moisture.
Marinating the tofu feta:Tear the pressed tofu into small uneven chunks. If you've used medium tofu, the texture will be almost chewy now. Mix in some nutritional yeast and top with enough Greek dressing to submerge the tofu.
For optimal texture (and flavour), marinate the tofu feta for as long as possible. The tofu feta gets firmer over time. Overnight is the minimum but I aim for 48-72 hours.
As it marinates, taste test the tofu feta from time to time to decide when it's flavourful enough for you.
Pressed medium tofu, torn into small uneven chunks and topped with Greek salad dressing. The tofu will firm up more and more the longer it marinates.
Preparation NotesThe tofu feta and Greek dressing are the key parts of the recipe but feel free to adjust the ratios and cuts of the vegetables to suit your preference. I prefer my Greek salad to be heavy on the cucumber with halved tomatoes and sliced olives.
Add Greek dressing and tofu feta to the salad just before serving. Once mixed, the dressing begins to break the vegetables down (especially the cucumbers) and they lose their crisp texture.
To prepare individual servings, dish up desired portion of undressed salad and add tofu feta and Greek dressing to taste.
If you're preparing the salad in advance for a potluck or gathering, you can leave the tomatoes and olives whole and cut the other vegetables into large pieces for more longevity.
This vegan Greek salad has everything you'd expect! Cucumbers, bell peppers, tomatoes, olives, onion, and crumbled chunks of punchy, flavourful tofu feta marinated in a simple Greek salad vinaigrette.
Ingredients Greek Salad Dressing:* Be sure to use coarse sea salt. If using fine sea salt, start with a 1½ tsp. Taste and adjust the dressing with more salt as needed. The dressing should still taste strong and salty because it's seasoning a lot of raw vegetables.
Storage: Store tofu feta and dressing separate from vegetables. Once the dressing is mixed with the vegetables they begin to break down and lose their crisp texture.
Preparing individual servings: Dish up desired portion of undressed salad and add tofu feta and Greek dressing to taste.
If you're preparing the salad in advance for a potluck or gathering, you can cut the vegetables larger and leave the tomatoes and olives whole for more longevity. Add the dressing and feta to the vegetables shortly before serving.
Keywords: vegan Greek salad, tofu feta, vegan feta
The post Vegan Greek Salad with Tofu Feta appeared first on I LOVE VEGAN.
переводить | Sun, 17 May 2020 18:48:15 +0000This simple and rustic sheet pan focaccia has two topping options: jalapeños & (vegan) cheese or tomatoes, herbs & garlic.
Flatbreads like focaccia are great for beginners! They use simple ingredients and tools, they don't require much active cooking time, they're highly customizable, and it's easy to tell when they're cooked through.
Spread your choice of toppings (minus olive oil and sea salt) over the surface of the dough. Then, work the toppings into the dough by dimpling it quickly and thoroughly using all your fingers (like you're a very passionate but absolutely awful pianist). Top the surface with a generous drizzle olive oil and a dusting of sea salt before baking it until it's golden-brown.
Pickled jalapeños, vegan cheese, cashew Parmesan (optional), garlic, sea salt, and olive oil.
I use "tamed" pickled jalapeños. They're flavourful but mild so you can use a lot of them without their heat becoming overwhelming. If you use hot pickled jalapeños (and you're sensitive to spicy food) you can chop them up and use less of them.
Use your favourite vegan cheese shreds. I like Daiya's Cheddar Style Shreds (the Original kind) because they melt quickly and they're widely available.
Cherry or grape tomatoes, sliced garlic, fresh or dried herbs, sea salt, and olive oil.
You can use fresh or dried herbs, depending on what you have. I used a dry Italian herb blend of rosemary, thyme, oregano, basil, marjoram, and thyme. Bruise hardy herbs like rosemary to release their flavourful oils before adding them.
We also have a lovely potato & rosemary focaccia recipe on the blog. It's a tidier looking version made in an 8" cast iron skillet.
You can make focaccia as simple or elaborate as you like. Other topping ideas are: olives, marinated artichoke hearts, roasted red peppers, shallots, sliced potato, roasted garlic, vegan pesto, and caramelized onions. Feel free to be creative or try multiple flavour combinations on divided sections.
This focaccia dough is perfect for homemade pizzas, we used it in our Mediterranean pesto pizza recipe. For a thick pizza crust that's eerily similar to Pizza Hut's pan crust, liberally oil your pan/parchment paper before assembling and baking.
Cut leftover focaccia into slices, spread with garlic butter, and cook it butter side down in a hot skillet until it's golden brown. Serve with spaghetti or other pasta dishes.
CroutonsCube leftover (preferably slightly stale) focaccia. Add vegan butter or olive oil to a hot skillet. If desired, add some Italian herbs, minced garlic and/or garlic and onion powder. Add the cubed focaccia and cook, stirring often, until the croutons are golden brown and crisp. Use the croutons in a salad like our vegan crispy chick'n Caesar.
Using a stand-mixer vs. kneading by handYou can knead focaccia by hand or in a stand-mixer. I prefer using a stand-mixer for bread because it's much easier to keep the dough moist. When you knead by hand you use more flour to prevent the dough from sticking to your hands and countertop. Start by adding ¾ the amount of flour and then add more, using the minimum amount required to keep the dough workable.
Proofing yeastBread recipes often start with a proofing step (adding yeast and sugar to warm water and waiting for the yeast to froth and rise to the surface). It tests yeast to make sure it's active. Proof your yeast if you're not sure how fresh it is to make sure your dough will rise. If you're using fresh yeast you can skip this step.
Easy sheet pan focaccia with two different topping combinations: Jalapeño & (Vegan) Cheese and Tomato, Herb & Garlic.
Ingredients FocacciaJalapeño & Cheese Option (1 full sheet pan)
Tomato & Herb Option (1 full sheet pan)
Ingredient amounts for toppings options are for 1 full sheet pan. If you want to make ½ and ½, half the ingredient amounts.
Keywords: focaccia, vegan focaccia, jalapeño cheese focaccia, tomato herb focaccia
The post Focaccia (Jalapeño Cheese and Tomato Herb) appeared first on I LOVE VEGAN.
переводить | Sun, 19 Apr 2020 20:42:37 +0000