Veganomicon: The Ultimate Vegan Cookbook (82 page)

Read Veganomicon: The Ultimate Vegan Cookbook Online

Authors: Isa Chandra Moskowitz,Terry Hope Romero

Tags: #food.cookbooks

 
PREHEAT THE oven to 350°F and lightly grease a non-stick 12-cup muffin tin.
In a medium-size bowl, whisk together the soy milk and ground flaxseed. Allow to sit for 1 minute, then whisk in oil, agave nectar and vanilla.
In a separate large bowl, sift together flour, almond meal, baking soda, baking powder, salt, and spices. Add the wet ingredients to the dry, mixing until just incorporated. Gently fold in the cooked quinoa and the apricots and mix until only the large lumps are gone.
Pour into the prepared muffin tin and bake for 20 to 22 minutes until a toothpick inserted into the center of a muffin comes out clean.
CRANBERRY-ORANGE-NUT BREAD
 
MAKES ONE LOAF
TIME:
1 HOUR 20 MINUTES, NOT INCLUDING COOLING TIME
 
 
This is Isa mom’s recipe, but we think it was originally from a Fannie Farmer cookbook from the ’60s and been tampered with over the years. This is a bake sale favorite. It smells just as lovely as it tastes!
½ cup soy milk
¼ cup fresh orange juice
¼ cup canola oil
1 cup sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground allspice
1 tablespoon grated orange zest
1 cup chopped fresh cranberries
½ cup chopped walnuts
 
PREHEAT THE oven to 325°F. Lightly grease a 9 × 5-inch loaf pan.
In a large mixing bowl, mix together the soy milk, orange juice, canola oil, sugar and vanilla.
Sift in the flour, baking powder, baking soda, salt, and allspice. Mix just until smooth. The batter will be thicker than a normal cake batter, so don’t be alarmed!
Fold in the orange zest, cranberries, and walnuts. Spoon the batter into the prepared loaf pan.
Bake for about 1 hour. Let the bread cool for about 15 minutes before inverting it onto a cooling rack. Flip it right side up to cool further.
LOWER-FAT BANANA BREAD
 
MAKES ONE LOAF
TIME:
1 HOUR 20 MINUTES, NOT INCLUDING COOLING TIME
 
 
This bread is pure, unadulterated banana goodness. No one will know it’s lower in fat, swear to God. We’ve made this with two large or three small bananas, but don’t stress about the exact measurement; it always comes out really yummy.
Never use a hand mixer for banana bread because it makes it gummy; treat it like a muffin batter and mix with a wooden spoon just until the wet and dry ingredients are combined. In fact, if you would like to turn these into muffins, pour the batter into a greased muffin tin and bake for eighteen minutes.
2 large or 3 small very ripe bananas
¼ cup applesauce
¼ cup canola oil
½ cup sugar
2 tablespoons molasses
2 cups all-purpose flour
¾ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (or grated fresh)
½ teaspoon salt
 
 
➣
Spray the measuring spoon with a little oil before measuring out the molasses; it will slide out very easily.
PREHEAT THE oven to 350°F. Lightly grease a 9 × 5-inch loaf pan.
In a large mixing bowl, mash the bananas really, really well. Add the sugar, applesauce, oil, and molasses, and whisk briskly to incorporate.
Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the chocolate chips, if using.
Transfer the batter to the prepared pan and bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean. (If you’re using the chips then of course some chocolate will come out on your knife.)
Remove from the oven and invert onto a cooling rack; flip the bread right side up and let cool.
APPLESAUCE-OAT BRAN MUFFINS
 
MAKES 12 MUFFINS
TIME:
45 MINUTES
 
 
Apples and oat bran are as honest as a muffin can get. These may be our favorite in this triptych of well-behaved baked goods. These little muffins have a special moist texture and a distinctive applesauce aroma and oat bran’s hearty texture. Oat bran can be found in the cereals section; it’s sold as a hot cereal but also leads a secret double life of lending plenty of heart-healthy fiber to baked goods.
¾ cup soy or rice milk
½ teaspoon apple cider vinegar
1 cup unsweetened natural applesauce
3 tablespoons canola oil
½ cup brown sugar, packed
1½ cups all-purpose or whole wheat pastry flour
¾ cup oat bran
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground nutmeg
½ teaspoon salt
½ cup raisins or dried cranberries or dried apple
pieces
 
PREHEAT THE oven to 350°F and lightly grease a 12-cup nonstick muffin tin.
In a large bowl, whisk together the soy milk and apple cider vinegar; allow it to rest for 1 minute to curdle. Add the applesauce, canola oil, and brown sugar, and whisk to completely incorporate them.
In a separate, smaller bowl, sift together the flour, oat bran, baking powder, baking soda, spices, and salt. Fold the dry ingredients into the wet; stir only to moisten and don’t overmix. Fold in the raisins. Use an ice-cream scoop or measuring cup to scoop the batter into the muffin cups.
Bake for 28 to 30 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to complete cooling.
MAPLE AND BROWN SUGAR PINWHEELS
 
MAKES 12 TO 14 ROLLS
TIME:
ABOUT 2 HOURS
 
 
Brown sugar swirls with a touch of spice and orange zest are sure to please for brunch or an afternoon snack. We think these are sweet enough on their own, but we’ve included an orange icing for fancy occasions. Make these rolls with white whole wheat flour and feel virtuous when you’re going for seconds.
 
➣
If you like, flip over the buns when hot, right out of the oven, so that the gooey stuff on the bottom is transferred to the top.

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