How It All Vegan!: Irresistible Recipes for an Animal-Free Diet (25 page)

APPLESAUCE BREAD

Be tempted by this fruity-tasting bread. Serve toasted with nut butter and jam.

2 cups flour

2 tsp baking powder

½ tsp salt

1 tsp cinnamon

¼ tsp nutmeg

¼ cup wheat germ

egg replacer (to equal 2 eggs)

cup maple syrup

cup oil

1½ cups applesauce

¾ cup nuts, chopped

1 tsp vinegar

Preheat oven to 350°F. In a large bowl, stir together the flour, baking powder, salt, cinnamon, nutmeg, and wheat germ. Add the egg replacer, maple syrup, oil, applesauce, nuts, and vinegar. Mix together gently until “just mixed.” Spoon the batter into a lightly oiled bread pan and bake for 50-55 minutes. Test with a knife to see if done. Makes 1 loaf.

GINGER BREAD

Ginger is known for its healing properties and spicy taste. It turns this already dynamic loaf into a Spice Capade.

3 cups flour

2½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp allspice

egg replacer (to equal 2 eggs)

½ cup oil

½ cup molasses

1 cup soy milk

1 tsp vinegar

3-6 tbsp fresh ginger, grated

½ cup crystallized ginger, chopped (optional)

½ cup walnuts

Preheat oven to 350°F. In a large bowl, sift together the flour, baking powder, baking soda, salt, and allspice. Add the egg replacer, oil, molasses, milk, vinegar, ginger, optional crystallized ginger, and nuts. Mix together gently until “just mixed.” Spoon the batter into a lightly oiled loaf pan and bake for 50 minutes. Test with a knife to see if done. Cool for 10 minutes before slicing and serving. Makes 1 loaf.

ZUCCHINI BREAD

This sweet, summer squash loaf makes an equally good impression as a light, healthy snack or a sensible dessert.

1½ cups flour

2 tsp baking powder

½ tsp salt

1½ tsp cinnamon

egg replacer (to equal 1 egg)

½ cup sweetener

cup oil

1 tsp vinegar

1 tsp vanilla extract

1½ cups zucchini, grated

½ cup raisins

½ cup nuts, chopped

¼ cup water (optional)

Preheat oven to 350°F. In a large bowl, sift together the flour, baking powder, salt, and cinnamon. Add the egg replacer, sweetener, oil, vinegar, and vanilla, and mix. Stir in the zucchini, raisins, and nuts and mix together gently until “just mixed.” Add a little water if the dough seems too dry. Spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes. Test with a knife to see if done. Cool for 10 minutes before slicing and serving. Makes 1 loaf.

RHUBARB BREAD

This summer spectacular is a classic combination of both sweet and tart.

2½ cups flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp powdered ginger
or

1 tbsp fresh ginger, grated

egg replacer (to equal 1 egg)

½ cup sweetener

½ cup oil

½ cup orange or apple juice

1½ cups rhubarb, finely chopped

¾ cup nuts, chopped

Preheat oven to 350°F. In a large bowl, sift together the flour, baking powder, baking soda, salt, and ginger. Stir in the egg replacer, sweetener, oil, juice, rhubarb, and nuts. Mix together gently until “just mixed.” Spoon into a lightly oiled loaf pan and bake for 35-40 minutes. Test with a knife to see if done. Cool for 10 minutes before slicing and serving. Makes 1 loaf.

APRICOT BREAD

Closely related to the peach, the apricot offers a sweet yet subtle flavour to this loaf.

2 cups flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

¼ tsp powdered ginger
or

¾ tbsp fresh ginger, grated

1 cup dried apricots, chopped

egg replacer (to equal 1 egg)

cup sweetener

2 tbsp oil

1 cup apricot or orange juice

1 tsp vinegar

1 tsp vanilla

½ cup nuts, chopped

Preheat oven to 350°F. In a large bowl, sift together the flour, baking powder, baking soda, salt, and ginger. Stir in the apricots, egg replacer, sweetener, oil, juice, vinegar, vanilla, and nuts. Mix together gently until “just mixed.” Spoon the batter into a lightly oiled loaf pan and bake for 50 minutes. Test with a knife to see if done. Cool for 10 minutes before slicing and serving. Makes 1 loaf.

BANANA BREAD

Simply the world’s greatest loaf. For added sweetness, add ½ cup of chocolate chips to this recipe.

3 ripe bananas, mashed

1 tbsp lemon juice

½ cup oil

½ cup sweetener

¾ cup chopped dates

1½ cups flour

½ cup wheat germ

½ tsp salt

½ tsp baking powder

½ tsp baking soda

Preheat oven to 375°F. In a small bowl, mash the bananas with a fork until very mushy, then add the lemon juice, oil, sweetener, and dates and stir together. In a separate large bowl, stir together the flour, wheat germ, salt, baking powder, and baking soda. Add the banana mixture to the flour mixture and mix together gently until “just mixed.” Spoon into a lightly oiled loaf pan and bake for 40-50 minutes. Test with a knife to see if done. Makes 1 loaf.

SPICY SOUP MUFFINS

Warm, spicy, and fragrant, these muffins are sure to please.

1 cup flour

1 cup rye flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

½ tsp pepper

½ tsp nutmeg

¾ tsp cinnamon

½ tsp fresh ginger, grated

¼ tsp allspice

½ cup raisins

egg replacer (to equal 2 eggs)

½ cup applesauce

¼ cup sweetener

cup sour soy milk (soy milk + 1 tsp vinegar)

4 tbsp oil

Preheat oven to 400°F. In a large bowl, stir together the flours, baking powder, baking soda, salt, pepper, nutmeg, cinnamon, ginger, and allspice. Add the raisins, egg replacer, applesauce, sweetener, sour milk, and oil. Mix together gently until “just mixed.” Spoon the batter into lightly oiled muffin tins, filling them until about
full. Bake for 15-20 minutes. Makes 6 muffins.

MAPLE-NUT SOUP MUFFINS

Try these delicious muffins as an accompaniment to any of our hearty soup recipes.

1
cup flour