Toni Okamoto's Blog, page 76
July 13, 2021
Lemon Poppy Seed Snack Cake
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From the author, Honor: With a bit less sugar and fat than traditional cake, I'm okay with slipping a piece into my kid's lunchbox for a treat. This lemon poppy seed cake can be enjoyed as is but I'm partial to a drizzle of that tangy lemon glaze.From Plant-Based on a Budget: This lemon poppy seed sheet cake is soft and moist with a zesty citrus flavor and a slight crunch of poppyseeds. However, it’s also healthier than regular lemon poppy seed cake with less sugar and fat while being egg-free and dairy-free- meaning you can enjoy it any time of the day!
Zesty Moist Vegan Lemon Poppy Seed Sheet Cake
When a piece of cake is up for grabs for breakfast, you’ve officially caught my interest! This lemon poppy seed snack cake (aka lemon sheet cake) is moist, zingy, and contains less sugar and fat than regular cake, meaning it can be enjoyed for breakfast, a snack, in lunchboxes, or for dessert! It’ll become a go-to recipe all summer (and year-round) and your kids will thank you for it!
For anyone that loves the combination of zingy/zesty and sweet, then lemon is a perfect addition to your sweet recipes. So along with berry lemon scones, berry lemon smoothie, creamy lemon popsicles, lemon pudding, and even cucumber watermelon lemonade - now it’s the turn of this vegan lemon poppy seed cake – sheet cake/snack cake style.
This lemon snack cake is sweet without being overly so and can optionally be topped with a lemon glaze for extra flavor. As cake recipes go, this is super simple too – just mix the wet then dry ingredients, pour into your cake tin and bake to perfection! All you need is just 9 simple ingredients, including several baking basics.
Even better, while this recipe is naturally egg-free and dairy-free, it is also super versatile. Adjust the amount of citrus based on how tart you’d like the vegan lemon cake to be, swap out the lemon for lime or orange or even mix in some optional extras like berries or tea. There are tons of ways to enjoy it, making it a great addition to parties, potlucks, and gatherings!
That being said, simple lemon poppy seed is more than impressive enough on its’ own and something we haven’t nearly explored enough (yet) on PBOAB, apart from this cake and this Brussel sprout slaw with lemon poppyseed dressing. The seeds add a slight crunch and just enough flavor to elevate lemon snack cake to new heights; you won’t regret it!
Want more delicious vegan cake recipes to try? Why not try this chocolate cake, carrot cake muffins, or pineapple upside-down cake!
The Ingredients and Substitutes
Lemon: I recommend using fresh lemon for this recipe as you’ll be using the juice and zest. Feel free to increase the amount if you prefer things particularly tangy.
Oil: Use any neutral oil. I used vegetable oil, but coconut oil would also work.
Sugar: Regular granulated sugar is all that’s needed.
Applesauce: Applesauce not only acts as a sweetener but is also a great egg replacer for this vegan lemon cake. Use unsweetened applesauce.
Vanilla: Natural vanilla extract will yield better results, but any vanilla extract will work.
Flour: All you need is regular All-purpose flour. The recipe hasn’t been tried with all-purpose gluten-free flour, so I can’t guarantee results.
Baking soda: This leavening agent helps to add lift to the vegan lemon cake.
Poppy seeds: The combination of lemon and poppy seed is an absolute classic. However, you could also omit these seeds and/or sub them with another add-in (keep reading below)
Salt: Just a ‘pinch’ helps balance the sweetness and enhance the overall flavor of this lemon snack cake.
Lemon glaze: While optional, I strongly recommend making a glaze for this lemon poppyseed snack cake with a combination of powdered sugar and lemon juice.
Did you know that you can make your own powdered sugar using the granulated sugar of your choice (Regular or an unrefined option like coconut sugar) and a coffee/spice grinder? Just grind into a powdered consistency, and voila!
Optional Add-ins:
Zucchini: If you want to add extra nutrients to your lemon poppy seed cake, zucchini is an excellent addition to baked goods. I recommend using 1 cup of shredded zucchini (not squeezed) in place of 1 cup of water (minus 2 tbsp).
Berries: Raspberries and blueberries pair very well with lemon baked goods, and the same goes for this lemon snack cake. I recommend adding around ½ cup of berries to the cake.
Earl Grey: Simply add the leaves from two tea bags into the cake batter, and voila! You could also use regular black tea, but I find that lemon earl grey cake tastes fantastic!
Chocolate: Perhaps not as traditional, but you can also add some of your favorite dairy-free dark, milk, or white chocolate chips/chunks to the cake. Alternatively, swap out the lemon glaze for a melted chocolate drizzle.
Cream cheese frosting: If you want more of a decadent frosting, you can create a quick vegan cream cheese frosting using vegan cream cheese, powdered sugar, and lemon juice.
How to Make Lemon Poppy Seed Cake?
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
First, preheat the oven and grease the baking pan.
Then, combine all the wet ingredients (lemon juice and zest, oil, applesauce, vanilla) and sugar in a large bowl, and mix until well combined. Add the water and mix again.
Next, add the dry ingredients (flour, baking soda, and salt) and stir until just combined. The batter can have a few small lumps; that’s okay. Just be careful not to overmix the batter, as it can impact the rise and texture.
Carefully fold in the poppy seeds. Then pour the batter into your prepared pan and bake for 35 minutes, or until the edges are golden and beginning to pull away from the pan sides. To check the cake is ready, insert a toothpick into the center – it should come out clean. If it’s still wet, bake in further 5-minute increments until ready.
Prepare the glaze (if using) by combining the powdered sugar and lemon and mixing. Add more lemon/sugar until you reach the desired consistency if needed.
Allow the lemon poppyseed cake to cool for at least 15 minutes (but entirely is best) before drizzling with the lemon glaze - enjoy!
How to Store?
Store the lemon poppy seed sheet cake covered at room temperature for several days (2-3) or in the fridge for 5-7 days in an airtight container.
To freeze the vegan lemon sheet cake, it’s best to do so with slices that are un-iced. You can either lay the slices on a large baking sheet or stack them up with pieces of parchment paper between. Freeze until solid and transfer to an airtight freezer-safe container/bag. Freeze for up to three months.
To thaw, you can allow a piece to rest on the counter for several hours or in the fridge overnight.
How to Serve Lemon Sheet Cake?
This lemon poppy seed snack cake can be enjoyed as-is (with or without glaze) or made into more of a snack/dessert with optional ‘extras,’ including:
Yogurt or cream and berries: Use your favorite dairy-free yogurt or whipped coconut cream and pair it with some fresh berries. Raspberries and blueberries pair exceptionally well with lemon.
Ice-cream: For more of a hearty dessert, add a small scoop of vegan ice cream over the chilled or warmed lemon poppy seed cake slice.
FAQs:
Can I use another citrus instead of lemon?
While it might not be as ‘classic,’ you can technically use several types of citrus for this lemon snack cake. Lime, orange, and even blood orange all make for great cake flavors
Will sugar-free sweetener work in place of sugar?
In general, when it comes to baking, sugar does more than just add flavor; it also helps achieve the correct texture. For that reason, I can’t guarantee great results when using a sugar alternative. However, you may be able to substitute the granulated sugar for something like granulation monk fruit sweetener or erythritol. You can also use a powdered sweetener for the glaze. However, adjust the amount based on how ‘sweet’ they are.
Recipe Notes and Tips
Don’t overmix the batter: I know it seems odd not to make sure that cake batter is 100% smooth, but overmixed cake batter will have a weaker structure, leading to a fragile cake (which already has less structure as it’s egg-free). It can also impact texture, changing from fluffy and light to more chewy/gummy.
Measure flour carefully: I recommend using the spoon and level method. Spoon the flour into the measuring cup then the back of a knife to level it off. DON’T simply scoop the cup into your bag of flour all you’ll end up with too much flour and a denser cake.
Slicing the lemon sheet cake: This cake makes an excellent option for gatherings as there are so many ways to slice the cake- slice it into squares or bars of different sizes. You can even cut bite-sized pieces to be part of a dessert platter.
Other Ways to Enjoy Lemon
Lemon Asparagus with Caramelized Shallots
Buttery Lemon Tofu
Lemon and Garlic Roasted Vegetables with Farro
Lemon Dill Pasta Salad
Simple Lemon Salad Dressing
Lemon Garlic Vegetable Quinoa
Lemon Blackberry Vinaigrette
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Lemon Poppy Seed Snack Cake 
(2 votes, average: 5.00 out of 5)
Loading... 5 from 2 reviews Author: Honor 
Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes 
Yield: 9" x 13" cake 
Category: Dessert 
Method: Oven 
Cuisine: American Diet: Vegan [image error] Print Recipe [image error] Pin Recipe Description Do you love lemons? You’re going to absolutely adore this lemon-flavored baked good! This cake is moist, delicious, and full of amazing lemon flavor!
Ingredients 1 1/2 cups of granulated sugar1/2 cup of vegetable oilJuice and zest of 2 small lemons1/4 cup of unsweetened applesauce2 teaspoons of vanilla2 cups of water3 cups of all-purpose flour2 teaspoons of baking soda1 teaspoon of salt1/3 cup of poppy seeds1 cup of powdered sugar4 to 5 teaspoons of fresh lemon juice Instructions Preheat the oven to 350 degrees F. Lightly grease a 9 x 13-inch pan.In a large mixing bowl, whisk together the sugar, oil, lemon juice, lemon zest, applesauce, and vanilla until well combined. Add water and mix thoroughly.Add the flour, baking soda, and salt, and stir until just combined. (Your batter may have a few small lumps and that’s okay. You don’t want to overmix.)Fold in the poppy seeds.Pour the batter into the pan. Bake for 35 minutes or until the edges are golden and begin to pull away from the pan. Take a toothpick, insert it into the middle of the cake and make sure it comes out clean. If it doesn’t bake in 5 minute increments until it does.In the meantime, prepare your glaze by simply whisking together the powdered sugar and lemon juice. Start with 4 teaspoons, and if it’s too thick, add another one.Allow the cake to cool completely (or at least 15 minutes if you just can’t wait!) before drizzling with glaze. Enjoy! Equipment
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July 12, 2021
Vegan Calabacitas
Calabacitas is a classic Mexican side dish primarily made of juicy zucchinis tossed with other vegetables and other spices. It is a wholesome dish that is substantial enough to be savored on its own. However, it is also perfect when you need something light, and fresh to pair with your mains. Especially when you are trying to reduce eating rice as part of your diet. Aside from enjoying it as a great side dish, you can also use it to make some vegan tacos or wraps.
Aside from being meatless, this dish is also naturally gluten-free, soy-free, nut-free, and sugar-free. We just love how each comforting spoonful is filled with crisp veggies and warm spices. A total summer treat that is good for everyone!
Ingredients Used and Notes
Cooking oil - you can use any neutral plant oil you have. Like canola, grapeseed, or sunflower oil.
Yellow onion - you may also try using red onion if you prefer its milder and sweeter taste.
Garlic
Zucchinis- Pick the small ones! They have softer seeds and skin and taste so much better than big ones.
Roma Tomatoes - alternatively, you can use cherry tomatoes.
Corn kernels - I bought a can of this because it's easier. But feel free to use fresh ones.
Salt
Spices - Mexican oregano, cumin, and black pepper.
Cilantro - you can also try other fresh herbs like parsley and basil.
Add on options
Poblano pepper or Pepper flakes - Add a pleasant zing of fieriness to the dish. If you like to keep the spiciness at a minimum, add some bell peppers instead.
Lime or Lemon juice - Squeeze a quarter to give the salad a touch of tanginess and extra freshness.
Black or Pinto beans - Extend the dish further by adding some extra protein.
Vegan Cheese - Traditional Calabacitas has some cheese melted into it. I don’t usually replace it with vegan cheese, but you’re welcome to give it a try.
How to Make Vegan Calabacitas
This amazing one-pan dish is a breeze to make! It'll only take you 10 minutes to cook it following very simple steps:
In a large pan over medium-high heat, heat the oil. Using a large pan ensures that there is enough space for the veggies to cook evenly without overcrowding. An overcrowded pan will result in the temperature dropping making the vegetables limp and mushy. Saute the onion and pepper until the onion becomes tender and translucent. It should take around 1 to 2 minutes.
Add in the garlic, zucchini, tomatoes, and corn and saute stirring occasionally for about 5 minutes.
Add the salt, oregano, cumin, and black pepper. Continue cooking for a minute or two.
Garnish with chopped cilantro. Serve and enjoy!
Is zucchini good for you?
This summer squash, also called courgette by some, is full of health benefits that make it a superfood! It is packed with antioxidants, plant compounds that help protect your body from harmful free radicals. These antioxidants are mainly found on the skin. It is also full of nutrients, with a very high level of Vitamin A, which helps strengthen our immune system and eyesight. If you want to improve your digestion and heart health, then it should be part of your regular diet.
Do I have to peel the Zucchinis?
No need. Save yourself the effort and hassle in doing so because zucchini skin is 100% edible. As a matter of fact, that is where most of the nutrition is concentrated. It is rich in vitamins and packed with fiber and antioxidants.
Storing leftovers
You can store your leftover Calabacitas in the fridge for up to 3-5 days. Make sure that it cools down completely before placing it in a food container. Reheat the leftovers for a minute or two, or until it has warmed through. You can use a microwave or your stovetop to do so. Make sure to not overly reheat them because they will turn mushy.
What to serve it with?
It will go great with any of your grilled or fried entrees as a side dish. Try pairing it with Grill Tofu Steaks, BBQ Tempeh, Mushroom Vegan Steak, or BBQ Cauliflower Wings. Use it as a filling for my handmade Flour Tortilla or simply wrap them in large lettuce leaves to make delicious wraps. Or you can simply enjoy it with Homemade Pinto Beans and Golden Garlic Rice.
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Vegan Calabacitas (20 votes, average: 5.00 out of 5)Loading... 5 from 20 reviews Author: Toni Okamoto Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Yield: 2-4 servings Category: Side Method: Stove Cuisine: Mexican Diet: Vegan [image error] Print Recipe [image error] Pin Recipe Description This recipe for Vegan Calabacitas is a Mexican-inspired Zucchini dish brimming with vibrant summer veggies like zucchinis, tomatoes, and corn kernels! Sauteed with a trio of aromatic spices, Mexican oregano, cumin, and black pepper, making it delightfully savory and mildly spicy!
Ingredients 1 tablespoon of vegetable oil1/2 of a medium yellow onion, diced1 poblano pepper, diced (optional)3 garlic cloves, minced3 small zucchinis, sliced and halved2 Roma tomatoes, diced1 (15-ounce) can of corn, drained and rinsed1/4 teaspoon of Mexican oregano2 teaspoons of salt1/4 teaspoon of cumin 1/4 teaspoon of black pepperA handful of cilantro, minced Instructions In a large pan over medium-high heat, heat the oil. Once heated, add in the onion and pepper and saute for 1 to 2 minutes, or until the onion becomes tender and translucent.Add in the garlic, zucchini, tomatoes, and corn and saute for about 5 minutes, stirring occasionally. Stir in the salt, oregano, cumin, and black pepper. Cook for another 1 to 2 minutes.Garnish with chopped cilantro and enjoy! Equipment
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Vegan Calabasitas
Calabasitas is a classic Mexican side dish primarily made of juicy zucchinis tossed with other vegetables and other spices. It is a wholesome dish that is substantial enough to be savored on its own. However, it is also perfect when you need something light, and fresh to pair with your mains. Especially when you are trying to reduce eating rice as part of your diet. Aside from enjoying it as a great side dish, you can also use it to make some vegan tacos or wraps.
Aside from being meatless, this dish is also naturally gluten-free, soy-free, nut-free, and sugar-free. We just love how each comforting spoonful is filled with crisp veggies and warm spices. A total summer treat that is good for everyone!
Ingredients Used and Notes
Cooking oil - you can use any neutral plant oil you have. Like canola, grapeseed, or sunflower oil.
Yellow onion - you may also try using red onion if you prefer its milder and sweeter taste.
Garlic
Zucchinis- Pick the small ones! They have softer seeds and skin and taste so much better than big ones.
Roma Tomatoes - alternatively, you can use cherry tomatoes.
Corn kernels - I bought a can of this because it's easier. But feel free to use fresh ones.
Salt
Spices - Mexican oregano, cumin, and black pepper.
Cilantro - you can also try other fresh herbs like parsley and basil.
Add on Options
Poblano pepper or Pepper flakes - Add a pleasant zing of fieriness to the dish. If you like to keep the spiciness at a minimum, add some bell peppers instead.
Lime or Lemon juice - Squeeze a quarter to give the salad a touch of tanginess and extra freshness.
Black or Pinto beans - Extend the dish further by adding some extra protein.
Vegan Cheese - Traditional Calabacitas has some cheese melted into it. I don’t usually replace it with vegan cheese, but you’re welcome to give it a try.
How to Make Vegan Calabasitas
This amazing one-pan dish is a breeze to make! It'll only take you 10 minutes to cook it following very simple steps:
In a large pan over medium-high heat, heat the oil. Using a large pan ensures that there is enough space for the veggies to cook evenly without overcrowding. An overcrowded pan will result in the temperature dropping making the vegetables limp and mushy. Saute the onion and pepper until the onion becomes tender and translucent. It should take around 1 to 2 minutes.
Add in the garlic, zucchini, tomatoes, and corn and saute stirring occasionally for about 5 minutes.
Add the salt, oregano, cumin, and black pepper. Continue cooking for a minute or two.
Garnish with chopped cilantro. Serve and enjoy!
Is zucchini good for you?
This summer squash, also called courgette by some, is full of health benefits that make it a superfood! It is packed with antioxidants, plant compounds that help protect your body from harmful free radicals. These antioxidants are mainly found on the skin. It is also full of nutrients, with a very high level of Vitamin A, which helps strengthen our immune system and eyesight. If you want to improve your digestion and heart health, then it should be part of your regular diet.
Do I have to peel the Zucchinis?
No need. Save yourself the effort and hassle in doing so because zucchini skin is 100% edible. As a matter of fact, that is where most of the nutrition is concentrated. It is rich in vitamins and packed with fiber and antioxidants.
Storing leftovers
You can store your leftover Calabasitas in the fridge for up to 3-5 days. Make sure that it cools down completely before placing it in a food container. Reheat the leftovers for a minute or two, or until it has warmed through. You can use a microwave or your stovetop to do so. Make sure to not overly reheat them because they will turn mushy.
What to serve it with?
It will go great with any of your grilled or fried entrees as a side dish. Try pairing it with Grill Tofu Steaks, BBQ Tempeh, Mushroom Vegan Steak, or BBQ Cauliflower Wings. Use it as a filling for my handmade Flour Tortilla or simply wrap them in large lettuce leaves to make delicious wraps. Or you can simply enjoy it with Homemade Pinto Beans and Golden Garlic Rice.
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Vegan Calabasitas 
(No Ratings Yet)Loading... Author: Toni Okamoto Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Category: Side Method: Stove Cuisine: Mexican Diet: Vegan [image error] Print Recipe [image error] Pin Recipe Description This recipe for Vegan Calabasitas is a Mexican-inspired Zucchini dish brimming with vibrant summer veggies like zucchinis, tomatoes, and corn kernels! Sauteed with a trio of aromatic spices, Mexican oregano, cumin, and black pepper, making it delightfully savory and mildly spicy!
Ingredients 1 tablespoon of vegetable oil1/2 of a medium yellow onion, diced1 poblano pepper, diced (optional)3 garlic cloves, minced3 small zucchinis, sliced and halved2 Roma tomatoes, diced1 (15-ounce) can of corn, drained and rinsed1/4 teaspoon of Mexican oregano2 teaspoons of salt1/4 teaspoon of cumin 1/4 teaspoon of black pepperA handful of cilantro, minced Instructions In a large pan over medium-high heat, heat the oil. Once heated, add in the onion and pepper and saute for 1 to 2 minutes, or until the onion becomes tender and translucent.Add in the garlic, zucchini, tomatoes, and corn and saute for about 5 minutes, stirring occasionally. Stir in the salt, oregano, cumin, and black pepper. Cook for another 1 to 2 minutes.Garnish with chopped cilantro and enjoy! Equipment
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July 7, 2021
Guide to Tofu
What is it?
In short, tofu is basically soybeans but in a different form. Let's go over the steps of how tofu is made!
Soybeans are broken down into a liquid mixture.
The liquid mixture is then turned into a solid by a coagulation process (basically heating up the mixture to change the form)
Lastly, it is then nicely packed and pressed into the block form that we see in the stores.
If you want to see it being made in action, you can check out this video! Fun fact - it’s been said that it was discovered on accident by a Chinese chef that was experimenting with different methods of soy over 2000 years ago. Thank goodness for accidental food discoveries!
Nutrition:
Tofu is primarily protein-based and is loaded with tons of vitamins and minerals such as iron and calcium. Depending on the type of tofu, it has about 30-40 grams of protein per block. Who said you can’t get enough protein on a plant-based diet? It’s also naturally gluten-free so it’s a great way to up your protein intake if your diet calls for excluding gluten-containing foods. Another big plus is that there is no cholesterol or saturated fats included so it’s a great fuel source for the heart!
Where Can I Find it in the Grocery Store?
With plant-based options becoming more accessible in stores, I’ve found that you can typically find a variety of tofu easily in the refrigerated plant-based section. These sections are usually found near the fresh vegetables/fruits area or the dairy cheese/egg section. If you have trouble finding it in your local grocery store, you can always ask an employee that should be able to look up the brand and guide you to the right aisle/section. Another great place to find more variety is at your local Asian or international supermarket!
Types of Tofu:
Depending on the way that the tofu is made, it can consist of different types of firmness from silken, medium, firm, extra firm, and super firm. More often than not, most recipes that call for one block of tofu without specifying are meaning firm or extra firm tofu, but once you get the hang of this amazing food, you’ll get the gist of which type you need for certain recipes!
Silken AKA soft - The softest of all types with a jell-o-like consistency. You’ll want to use this type when the texture you’re seeking is more creamy and smooth such as in smoothies, pies, purees, and sauces, or even a mozzarella-based recipe like this Italian Caprese Salad. You can also use it as an egg substitute!
Medium - This type is slightly more dense than silken, however still fairly delicate. It’s best used for stir-frys or in recipes that don’t call for the tofu to keep its shape.
Firm - Probably the most abundantly stocked, firm tofu is more compact and solid. You’ll be able to do a lot more frying, baking, and glazing with this type as it will hold its shape fairly well after pressed.
Extra Firm - If you have the choice to choose between Firm and Extra Firm, I’d lean towards Extra Firm as it is the most dense and able to keep its shape when cooked. Because it’s the most tightly secured, it’s great for pan-frying, deep-frying, battering, and baking! These Tofu Bites would be a great first recipe to use this type of tofu with!
Super Firm - The holy grail of all things tofu! Why? You don’t have to press it! It’s basically like Extra Firm tofu with the added convenience of skipping the pressing process. If you want to learn more about pressing tofu, we have a Guide to Tofu Pressing that goes over the ins and outs of what to do and devices to help with the process.
Ways to Prepare it:
There are so many ways to make tofu. Literally, the options are endless! Let's go over some ways to whip up this amazing food.
Freezing - If you want to ensure that your press is crumble-free, freezing is your best bet! All you have to do is take the tofu out of its package, drain the water, place the block in a freeze-safe container and let it freeze. Once you defrost it, the pressing process will be a lot easier and the texture will be nice and chewy. Definitely not necessary, but worth it if you have the time.
Shape - If you want cubes, strips, fillets, crumbles, or triangles to be fancy, tofu is your blank canvas to make whatever your heart desires!
Raw - Tofu is also great raw! After pressing, you can enjoy it right then and there and toss it into a salad, buddha bowl, or even just as a pick-me-up snack protein boost!
Marinating - My favorite way to marinate tofu is in a bowl. Place all of your favorite seasonings (both dry and wet) into a bowl and let the tofu do it’s thing and soak up all of the flavors! You can use a brush to glaze it on or let it soak in a reusable bag also. To increase the flavor uptake, you can even use a fork to make a few holes in the tofu before marinating. Here’s a super tasty marinade example you can try!
Oven - One of the easiest ways to prepare tofu in bulk! You can bake or broil some tofu and toss it into salads, stir-frys, or soups throughout the week. Simple cut it, marinate it and place it in the oven and voila, you’re ready to go for the week!
Stovetop - Frying or stir-frying tofu is another method that brings a lot of tofu recipes to life. Oil your pan, season your tofu, and place your high-protein delight on the stovetop and you’ll be enjoying your meal in minutes! Here’s a delicious and really easy Buffalo Tofu Wedge recipe that you can fry in just 15 minutes!
Grilling - If you love that smoky flavor that grilling gives to your food, you can get that same satisfaction from tofu too! Marinate your tofu and plop it on the grill. Your tofu will look and taste awesome with those grill marks!
I hope that you’re less intimidated and inspired more than ever to add more tofu to your meals! Just remember, the opportunities are endless with what you can make with tofu and it’s only intimidating and bland until you get a couple of reps under your belt! Here are 16 Savory Tofu Recipes that are so delicious, easy to follow, and will have you feeling like a tofu master!
More Tofu Recipes:
Buttery Lemon Tofu
Sweet Coconut Thai Tofu
Tomato and Silken Tofu Caprese Salad
Yellow Tofu Curry
Photos by Alfonso Revilla
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July 6, 2021
Zucchini and Potato Casserole
Healthy Hearty Zucchini Potato Casserole
As zucchini season hits its stride, it’s the perfect time to try this light and nutritious zucchini potato casserole. Whether you need a way to use up your summer zucchini bumper crop or are just a zucchini fan, this zucchini potato bake is the ultimate summer side. It’s perfect for serving up with various proteins at BBQs, potlucks, gatherings, or even just mid-week meals!
This zucchini and potato casserole combines just a few ingredients and aromatics, adding a cheesy flavor with nutritional yeast and texture with a crunchy breadcrumb addition. Simply slice the veg, combine the elements, and bake! (who doesn’t love a simple bake like this and tomato mushroom polenta bake, pumpkin pasta bake, and frittata-esque potato bake).
Even zucchini-wary guests will struggle to dislike this dish, as the breadcrumbs work to keep the zucchini from becoming ‘mushy,’ and the adaptable seasonings mean you can perfectly pair this to any themed spread/main. You can even enjoy this zucchini potato casserole as part of a brunch spread alongside tofu scramble (or polenta scramble), eggless benedict, bagels, fruit salad, etc.
Best of all, this zucchini potato bake is also particularly diet-friendly. It’s dairy-free, egg-free, nut-free, soy-free, plant-based, Paleo, Keto, and can be made gluten-free! So if you love zucchini as much as us, you’ll find this easily slots into your rotation of zucchini dishes time and time again!
The Ingredients and Substitutes
Zucchini: Use 3 medium zucchini or 1 ½ larger zucchini. You could also use summer squash.
Potatoes: I tend to use russet potatoes; however, red-skinned potatoes, Yukon gold, etc., will also work.
Bell pepper: Use the bell pepper of your choice. I usually use red or green – though orange/yellow peppers will work too.
Aromatics: All you need is garlic and onion. Feel free to use garlic paste or powder if it’s all you have.
Nutritional yeast: This helps to add a cheesy, nutty flavor to the zucchini potato casserole in place of parmesan. You could, alternatively, reduce (or omit) this and use some of your favorite melty dairy-free cheese.
Breadcrumbs: Use gluten-free breadcrumbs if necessary. You could also use Italian breadcrumbs (seasoned) or panko crumbs (lighter and crisper).
Oil: I used olive oil, but you can use another neutral cooking oil of your choice. You could also use an infused oil for extra flavor (like garlic olive oil).
Salt & Pepper
Optional Add-ins:
Spices/Herbs: Feel free to ramp up the flavor of the zucchini potato bake with extra herbs and spices. Smoked paprika, chili/cayenne powder or chili flakes, oregano, dried rosemary, etc. You can even make versions like Italian zucchini and potato casserole with garlic, rosemary, oregano, etc.
Other vegetables: There are several vegetables you can add-just be aware of the size you chop them and their baking time. Mushrooms, tomatoes, carrots, eggplant, kale (holds up better than spinach), cauliflower, corn, etc.
Protein: Add extra protein with the addition of legumes (like beans or chickpeas) or even small chunks of tofu or seitan.
Cream: For more of a zucchini and potato gratin, you can add a dairy-free cream (like coconut cream) to the mixture (1 ½-2 cups cream). If doing so, add the breadcrumbs to the top along with some optional, dairy-free cheese. Alternatively, you could make a creamy sauce like this vegan scalloped potatoes.
How to Make Zucchini Casserole?
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
Start by preheating the oven and preparing the potato and zucchini. First, rinse both well and then halve lengthwise and thinly slice (around ¼- ½ inch). Try to make the pieces all even in thickness, so they bake evenly.
You can use a mandoline to get all even pieces but be careful when doing so. Otherwise, a sharp knife will work fine.
Combine all the ingredients in a large bowl (or directly in your casserole dish) and mix.
Bake for between 50-60 minutes, stirring once halfway through. Keep an eye on it after 45 minutes to make sure it doesn’t burn (golden brown is normal).
The resulting dish is a family favorite for any occasion. It also makes for a great rotation dish with other simple casseroles like sweet potato and cauliflower casserole and quinoa vegetable casserole – even green bean casserole
How to Make Ahead and Store?
You can prepare this zucchini potato casserole up to a day in advance. Slice and combine all the ingredients (apart from the potatoes) in your casserole dish and store, covered, in the fridge. The sliced potatoes will need to be stored submerged in water with 1-2 tsp lemon juice or vinegar to keep them from browning. When you’re ready to bake the casserole, pat the potatoes dry, add to the casserole dish, stir, and bake!
Once baked, store any leftover zucchini and potato casserole in an airtight container (or tightly-wrapped) in the refrigerator for 3-4 days.
You can reheat the leftovers in the oven or microwave, covered, until heated through.
FAQs:
Can I grill the zucchini and potato instead?
If you have a BBQ/grill going and don’t want to turn on the oven, you can still enjoy this dish. First, mix the ingredients, separate them into several foil packets, and then cook on the grill for between 20-30 minutes, until tender.
Can I make this with sweet potato?
Yes – this zucchini and potato casserole is versatile, so sweet potatoes and yams should both work. Just note that cooking times may vary somewhat with different potato varieties. You could even use butternut squash or other squash (like pumpkin) for this zucchini casserole.
How to serve zucchini potato bake?
This is one of those ultimate versatile sides that pair with tons of proteins and mains, including:
Proteins: like these seitan or tofu dishes
Salads: Pair this zucchini potato casserole with all kinds of salads, including hearty noodle salads to leafy green ones.
Stew/chili: Zucchini and potato pair well with many stew and chili recipes.
BBQ dishes: Like these grilled tofu steaks, other grilled dishes, and sides like coleslaw, etc.
Brunch: Serve alongside all your brunch faves (some ideas mentioned above) – waffles, pancakes, fruit, etc.
The zucchini potato casserole is browning too much - what can I do?
If you notice the zucchini and potato casserole becoming a little too dark on top, add foil to the top of the dish and continue baking for the remaining time.
Recipe Notes and Tips:
Don’t slice the vegetables too thin: If you do, the zucchini can become a bit mushy. ¼-inch to ½-inch pieces work perfectly based on how tender you want the bake to be – thinner for more tender results and thicker for a little ‘bite.’
For more crisp results: You can optionally broil the casserole for just 1-2 minutes at the end of the cooking process for a crispy top. Just keep an eye as it can burn quickly.
Using the leftovers: Not only does this zucchini and potato casserole taste great reheated, but you can even use the leftovers for other uses, including adding to vegan frittatas, omelets, or as a filling for wraps.
If the zucchini casserole is too watery: Zucchini are made up primarily of water, making dishes watery on occasion. I’ve not had this issue, but if you do, then I recommend salting the zucchini before baking. Add the zucchini to a colander and mix with 1tsp salt. Leave to rest for 10 minutes, then pat away the excess liquid and salt and continue with the recipe. Don’t squeeze the zucchini, as it can become mushy.
More Vegan Zucchini Recipes You’ll Love:
Summer Zucchini and Hominy
Baked Zucchini Fries
Rosemary Zucchini Tart
Sesame Zucchini Fritters
Creamy Zucchini-Basil Soup
Veggie Kung Pao
Ohio Valley Vegetable Soup
Photos by Alfonso Revilla
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Zucchini and Potato Casserole (1 votes, average: 5.00 out of 5)Loading... 5 from 1 reviews Author: Toni Okamoto Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Yield: 8 servings Category: Dinner, Side Method: Stove Cuisine: American Diet: Vegan [image error] Print Recipe [image error] Pin Recipe Description This Zucchini and Potato casserole is so delicious! It’s dairy-free, egg-free, nut-free, soy-free, plant-based, Paleo, Keto, and can be made gluten-free! So if you love zucchini as much as us, you’ll find this easily slots into your rotation of zucchini dishes time and time again!
Ingredients Units USM 3 medium zucchini, quartered and cut into large pieces3 large potatoes, peeled and cut into large chunks1 medium green or red bell pepper, seeded and chopped3 cloves garlic, crushed or finely minced2 shallots, diced1/2 cup dry bread crumbscrushed red pepper, to tasteseasoned salt and pepper, to tastepaprika, to taste1/3 cup olive oil1 cup nutritional yeast (optional) Instructions Preheat oven to 400 degrees.In a large casserole dish, thoroughly mix together all the ingredients.Place in preheated oven. After 30 minutes, mix it and let bake for another 30-40 minutes. Keep an eye on it to prevent burning. Equipment
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Vegan Walnut Oat Scones
From Plant-Based on a Budget: These walnut oat scones are hearty, wholesome, and the perfect addition to any breakfast spread or to enjoy alongside a cup of tea or coffee! Best of all, they require just two bowls, 10 minutes of prep, and 11 ingredients - all of which are pantry staples!
Hearty Wholesome Vegan Walnut Oat Scones
If there is ever a ‘treat’ that perfectly encompasses hearty, wholesome, and slightly sweet, then it’s delicious vegan scones. Having already shared berry lemon scones and vanilla coconut scones – these walnut oat scones are even heartier with an oat and walnut filling that creates a delicious oat cookie flavor in scone form!
We love the addition of oats in desserts; they’re incredibly cost-effective, naturally gluten-free, and packed with several vitamins, minerals, and fiber – to keep you full until your next meal. Along with these oat scones, we’ve previously shared pumpkin oat cookies, strawberry oat bars, coconut oatmeal cookies, and oatmeal raisin protein balls. And plenty more to come!
These walnut scones have a crumbly and lightly crunchy exterior thanks to a brown sugar topping and a soft, tender interior! Serve these vegan walnut oat scones as-is or top with a simple ‘cream cheese’-style or maple glaze for a sweeter treat- you won’t regret it! Even better, there are several ways you can customize these walnut scones with extra add-ins and substitutions (recommendations below!).
Whether you enjoy these vegan scones as an afternoon snack, hearty breakfast, or light dessert – these are a crowd-pleaser. Serve them up and just watch them devoured in no time at all! Looking for more ideas to use walnuts? You might like these pineapple walnut muffins, this vegan walnut pesto, or walnut-based chorizo meat.
The Ingredients and Substitutes
Rolled oats: Rolled oats are best for this vegan scone recipe- not instant or steel-cut!
Flour: You can use a combination of whole-wheat flour and all-purpose flour or just all-purpose flour (check recipe below for amounts). I like the addition of whole wheat flour for its more robust flavor and healthful properties.
Leavening agents: Use baking powder and baking soda to help provide texture and lift to the vegan scones.
Plant-based milk: Use your favorite milk – oat milk, almond milk, etc.
Vinegar: This helps to mimic buttermilk and yield super amazing vegan scones.
Sugar: I used a combination of regular white granulated sugar (for the dough) and brown sugar (to sprinkle over the top). Though feel free to swap the brown sugar for any coarse granulated sugar or even sugar-free sweetener.
Butter: Use unsalted dairy-free butter. Softened coconut oil should also work.
Salt: Just a little helps to enhance the oaty flavor of these oat scones.
Walnuts: Crushed walnuts are used within (and to top) these oat walnut scones. You could also use pecans.
Oil: I used canola oil. You can use another neutral cooking oil, though, if preferred.
Optional Add-ins:
Chocolate chips: Use your favorite brands of dairy-free chocolate chips or chunks.
Vanilla: A little natural vanilla extract is a wonderful addition to these oat scones.
Herbs/Spices: You can also easily add extra flavor to these vegan scones with spices or even fresh herbs (like rosemary). For these walnut oat scones, I recommend cinnamon and/or ginger powder.
Dried fruit: Raisins, cranberries, cherries, and/or dried blueberries would all work (1/2-1 cup).
Citrus: Lemon or orange zest are top additions to any scone and pair wonderfully with nuts, berries, dried fruit, etc.
Maple glaze: Adapt this recipe to maple walnut scones with the addition of a simple maple glaze by combining maple syrup, confectioners’ sugar, and just a pinch of salt to balance the flavors.
‘cheese’ frosting: Instead of the maple glaze, you could also serve these with a ‘cream cheese’ glaze combining dairy-free plain cream cheese, powdered sugar, vanilla, and optionally a little milk if needed to thin.
How to Make Vegan Walnut Oat Scones?
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
Start by preheating the oven and preparing a baking sheet with parchment paper, a silicone baking mat, and/or cooking spray.
Combine the ‘buttermilk’ by mixing the milk and vinegar. Then combine all the dry ingredients and walnuts in a large bowl and mix.
Melt the vegan butter and combine it with the vegan ‘buttermilk’ and oil, then add to the dry ingredients and stir until just combined (don’t overmix!).
Turn the dough out onto a lightly floured surface and knead a few times into a ball. Then flatten into an 8-inch circle (around 1-inch thick) and divide into eight triangular pieces.
Sprinkle each _ with some brown sugar (you may need to lightly brush with some milk first) and walnuts and bake for 12-15 minutes, or until lightly browned. When ready, remove from the oven, cool on a rack, and then enjoy!
Enjoy a scone with a little dairy-free butter, maple butter, whipped coconut cream and the jam of your choice, etc.
How to Make Ahead and Store?
These walnut scones, like any scones, are best enjoyed fresh. However, you can store any leftovers in an airtight container at room temperature for 2-3 days - but within two is best. You can also refrigerate them for 4-5 days, though they tend to become quite tough when chilled.
You can reheat the oat scones in the oven, a toaster oven, or even a microwave.
FAQs:
Can walnut oat scones be frozen?
Yes- I recommend doing so as soon as they’ve cooled and freeze for up to three months. You can then thaw overnight in the fridge and reheat as written above.
Can you make the scones ahead?
To prepare the scones ahead, you can prepare and cut out the dough, place them on your baking tray, and cover to refrigerate overnight before baking.
Can you make these into vegan gluten-free scones?
I haven’t tried this vegan scone recipe with gluten-free flour, so I can’t guarantee results. However, a general all-purpose gluten-free flour may work.
Top Tips for Vegan Scones
To avoid spreading: If you let the dough become too warm, it can spread in the oven. For that reason, if you don’t plan on baking the oat scones immediately or live in a warm place, it’s best to chill the cut scones for 30 minutes on the baking tray (in the fridge or freezer) before baking.
Leave to cool: The oat scones are crumbly when they’re first removed from the oven, so it’s essential to allow them to cool slightly before slicing and serving.
Toast the walnuts and oats: To add an incredible depth of flavor to the walnut scones, you can toast the ingredients first. Add the walnuts and oats (separately) to a large dry (no oil) pan and lightly toast until fragrant and lightly browned. Alternatively, toast them spread across a baking tray in the oven at 350F/180C for around 8-10 minutes, or until they smell fragrant and are browning.
Don’t overwork the dough: It’s important not to overmix or knead the dough too much; otherwise, the scones can become dense and overly chewy.
For more of a savory scone: You can reduce the sugar to just a pinch, omit the sugar topping, and optionally add some herbs. Savory walnut scones taste amazing when served with strong vegan cheese varieties like ‘goat cheese'-style cheese and chutneys/jams like fig, quince, or red onion marmalade.
More Vegan Snacks You’ll Love
Raspberry Thumbprint Cookies
Lavender-Scented Apricot Crisp
Carrot Cake Muffins
Blueberry Banana Muffins
Vegan Zucchini Bread
Fresh Blueberry Shortcake
Large Skillet Chocolate Chip Cookie
Photos by Alfonso Revilla
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Vegan Walnut Oat Scones (1 votes, average: 5.00 out of 5)Loading... 5 from 1 reviews Author: David Sterkel Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Yield: 8 scones Category: Breakfast, Dessert Method: Oven Cuisine: American Diet: Vegan [image error] Print Recipe [image error] Pin Recipe Description If there is ever a ‘treat’ that perfectly encompasses hearty, wholesome, and slightly sweet, then it’s delicious vegan scones! These walnut oat scones are hearty, wholesome, and the perfect addition to any breakfast spread.
Ingredients 1/2 cup of plant-based milk 1 teaspoon of vinegar2 tablespoons of vegan butter1 3/4 cup of rolled oats3/4 of all-purpose flour3/4 cup of whole-wheat flour (or sub for all-purpose flour)3/4 cup of granulated sugar1 tablespoon of baking powder1/2 teaspoon of baking soda1/2 teaspoon of salt1/2 cup chopped walnuts + more for the tops2 tablespoons of canola oil1/4 cup of brown sugar Instructions Preheat the oven to 425 degrees F; spray cookie sheet with nonstick cooking spray, or parchment paper or my new favorite: a silicone pad!!Mix together the milk and vinegar and set aside.Combine dry ingredients and walnuts in a large bowl, mix well. Melt the vegan butter and combine in a small bowl with the sour plant-based milk, and oil; add to dry ingredients and stir until just mixed. Turn the dough onto a lightly floured surface and knead a few times to form into a ball; flatten the dough into an 8-in.-diameter circle and cut into eight wedges.Sprinkle the brown sugar on top of the scones, place more walnuts on topPut the wedges on a prepared cookie sheet and bake for 12 to 15 minutes, until lightly browned. Cool slightly on a cooling rack. Equipment
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July 5, 2021
How to Freeze Bananas
I hate it when good food goes to waste, and these creamy tropical fruits are notorious for ripening quickly and spoiling if you do not fast quick enough to use or eat them! Same as everyone else, I also buy full "hands" of bananas when I go to the market. But even when you buy semi-ripe ones, unless you plan on eating or using the whole bunch right away, there would always be some pieces left over that becomes spotty and mushy. Since I am a firm believer that all bananas should be saved, I developed a sure-fire method to keep them fresh for months. Doing this will allow you to enjoy perfectly good bananas every time you want to make smoothies, bread, cakes, ice cream, popsicles, and more!
Should I remove the peel before freezing?
I highly recommend doing so. I always peel my bananas and slice them before freezing for several reasons. First, frozen bananas with peel on them are difficult to use. It happened to me before and I really struggled with removing the banana skin. Second, I also noticed that the peeled and sliced bananas look fresher and store better. Lastly, peeled bananas are more convenient to use when I need them, saves me time and effort!
Should I freeze them whole or in slices?
As I mentioned earlier, I prefer slicing them before freezing. I like it because it saves space in my freezer, and I can easily transfer them into my measuring cups when I need to use them later on. This method also makes them easier on the blender when I am making smoothies. However, you can also freeze bananas whole if you are planning to use them in recipes that require them that way.
Can I freeze mashed bananas?
Yes, you can! This is probably the best method if your bananas are already overripe and mushy. By this time, slicing them can get a bit challenging, so just mash away! Make sure to take note of how many pieces of banana are in a freezer bag as a reference for future use.
When to freeze bananas?
Freeze bananas when they are fully ripe because the ripening process stops once they are frozen. Yellow and spotty is the way to go since they’ll be sweeter and easier to blend, not to mention easier to digest.
How to Properly Freeze Bananas
Step 1. Line a baking sheet with parchment paper or a silicone mat.
I place the slices of bananas in a baking sheet to flash freeze them first. Flash freezing is important because it allows the pieces to rapidly freeze and retain the flavor, texture, and moisture. This also ensures that the pieces do not get frozen into one messy lump in your freezer. If done properly, you should be able to scoop out frozen pieces individually without a problem.
Step 2. Peel the ripe bananas, slice them about .5 inch thick, and place them on the prepared baking sheet.
Make sure that the pieces do not touch each other when you place them on the pan. The parchment paper is there to make sure that they do not freeze onto the pan.
Step 3. Freeze for at least three hours. Store in a silicone or plastic freezer bag for up to six months.
The half-inch slices should be frozen solid after 3 hours. If you slice them bigger, make sure to keep them there a bit longer. Once they are fully frozen, place them in a silicone or plastic freezer-safe bag. press to let air escape before sealing. I recommend writing down the date it was made on the freezer bag. It's always a good idea to make everyone in your household know how long it's been frozen and when it needs to be used up. And you are done!
How to thaw Frozen Bananas
If you are using them for a recipe that calls for them to be mashed or soft, make sure to defrost them in the fridge at least overnight. Defrost them at room temperature a few hours before using them. It should be easy to mash after that.
Use them in different ways!
Oh, the possibilities! I for one love using them to make myself a healthy and invigorating Banana Kale Smoothie, Banana Green Smoothie, or Cherry Banana Smoothie in the morning! Here are some other recipes of mine where these delightful frozen banana slices come in handy:
Banana Ice Cream - in 3 Ways! - Make some classic vanilla-infused banana flavored, or make it fun by making pink strawberry-banana ice cream! And our favorite, the indulgent and creamy Chocolate Banana PB.
Banana Cheesecake - this vegan banana cheesecake is easy to whip up. With a shortlist of ingredients and just twenty minutes to prepare, the recipe will become a favorite.
Vegan Banana Bread - a true classic and a real favorite. Make it using simple ingredients and needing only one bowl to prepare.
Banana Breakfast Shake - this shake will rattle your sweet tooth and satisfy your belly so blend up and drink up.
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How to Freeze Bananas (No Ratings Yet)Loading... Author: Toni Okamoto Prep Time: 5 Freezing time: 3 Total Time: 3.08 Diet: Vegan [image error] Print Recipe [image error] Pin Recipe Description Freezing your bananas is indeed easy, but there are certain steps that I would like to share today to make sure that you do it the right way!
IngredientsSpotted or brown bananas
Instructions Line a baking sheet with parchment paper or a silicone mat.Peel the ripe bananas, slice them about .5 inch thick, and place them on the prepared baking sheet.Freeze for at least three hours. Store in a silicone or plastic freezer bag for up to six months.Keywords: How to Freeze Bananas, Frozen Bananas, Freezing Bananas
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July 2, 2021
Vegan Zucchini Bread
If I had a garden, I would tell you a story about how it’s zucchini season and how it is overflowing with them. I will also play with ideas as to what to do with it all. Sadly, that’s not the case. I, unfortunately, don’t have a garden and there isn’t an abundance of zucchini in my home. But hey, it IS the season and therefore it's super cheap at the store. So, go get some and whip up a couple of loaves of this bread!
Easy Zucchini Bread
Bread-making can be daunting for some. Especially if you are a novice in the kitchen or are still finding your way into the art of baking. Indeed, some bread and pastries can involve intricate steps and techniques that you need to master first, but this vegan Zucchini bread is NOT one of those! It can easily be the most novice-friendly bread you can ever make. Even someone who has not baked bread before will surely ace this one and be proud of it. All you need to do is to pre-heat your oven, mix all the ingredients together, and bake it for less than an hour. You don’t even need to use an electric mixer! So, get your gear on- that means your apron and oven mitts- and let’s get baking!
Is Zucchini good for you?
Most mistake zucchini, or courgette, as a vegetable because of how it is prepared and used in different dishes. But this summer squash is actually considered a fleshy fruit. And a super healthy one at that! This versatile fruit is nutrient-rich and is loaded with minerals and antioxidants. It promotes good digestion and heart health and aids in lowering blood sugar.
What does zucchini do for bread and other baked goods?
Adding zucchini to baked goods makes it moister and gives that perfect texture that lasts for days! It also extends the bread further, making it more substantial and nutritious. It’s a great way to sneak in some much-needed health boosters to your kids without them being aware of it! With its delicate flavor, they wouldn’t even notice the greens; the vanilla and cinnamon will shine through.
Do I have to peel the zucchini?
I highly recommend not peeling the skin off for several reasons. First, the skin is perfectly edible, you can even eat it raw. Next, it is thin and soft enough that it melts once baked, so peeling it is just a waste of time. Lastly, the skin contains a lot of antioxidants, so don’t let those go to waste!
How do you know when Zucchini Bread is done?
Baking time really does depend on the oven and pan that you are using. The best way to always check if your bread is baked through is by doing a “toothpick test”. All you have to do is to insert a toothpick or any thin stick in the middle on the bread until it touches the bottom. Once you pull it out and it comes out clean, then the inside of the bread is also baked. This means you can remove it from the oven.
How can I amp it up?
This recipe is quite customizable! You can keep it very simple by flavoring it with vanilla and cinnamon only. Or you can experiment with different add-ons depending on what you like.
Use other spices- Aside from cinnamon; you can also your favorite spices to make your bread even more flavorful! Try adding some nutmeg for a warm, nutty flavor. A pinch of cardamom to provide a mild minty and fruity undertone. Also, some ground cloves will even out the sweetness of the bread.
Add some nuts- add some crunch to your bread by adding walnuts, pecan, almond, or cashew. Adding texture to your baked goods is always a good idea. If you are allergic to nuts, you can try sunflower seeds, pumpkin seeds, or hemp seeds instead.
Raisins, dried fruits, and berries- Make your bread sweeter and fruity by adding some cranberry, blueberry, currants, apricots, and citruses.
Chocolate chips- make it even more enticing by adding chocolate chips in the mix. I’m sure your kids won’t be able to resist!
Can I use my muffin pan instead?
Absolutely! You don’t need to change anything in the ingredients and measurements to turn this into a muffin-tastic treat. The baking time should be lesser as you are making smaller, single-serve sizes.
How do I store leftover Zucchini Bread?
The best thing about this bread is that it retains its moistness days after baking it if stored properly. Place any leftovers in an airtight loaf container, or a Ziploc or plastic wrap. Store it in a cool, dry place at room temperature for a few days. Refrigerate it to keep it fresh for a whole week.
Can I freeze them?
This delicious bread is freezer-friendly too! Allow it to cool completely before wrapping it with both plastic and aluminum foil. This is to prevent freezer burns. I recommend placing the date it was made on the package so everyone in your household is aware of it. Consume it within three months at most. Let it thaw in the fridge overnight before serving.
Tips when making vegan Zucchini Bread
Use small to medium-sized zucchinis, they have more moisture content.
If you like to have some zucchini pieces still showing to give it a chunkier texture, use the widest holes in your grater box. If you like it “barely there”, then use the smallest one to grate them thinly.
Do not over mix your batter. Just mix until everything is evenly distributed. The consistency of the batter should be thick but not doughy, pourable but not watery.
Once baked, let it cool down for at least 10 minutes in the pan. Then move the loaf into a cooling rack. Remember that the pan remains hot for a long time, so keeping your bread there can make the edges too crusty.
Try more zucchini recipes:
Banana Zucchini Cookies
Zucchini and Hominy
Potato and Zucchini Casserole
Baked Ratatouille
Mexican Fideo
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Vegan Zucchini Bread (1 votes, average: 5.00 out of 5)Loading... 5 from 1 reviews Author: Toni Okamoto Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 60 minutes Yield: 1 loaf Category: Dessert Method: Baking Cuisine: American Diet: Vegan [image error] Print Recipe [image error] Pin Recipe Description This Vegan Zucchini Bread recipe is so easy to make using a few wholesome ingredients. A deliciously moist bread loaf done in three simple steps! It’s a dairy-free and gluten-free treat that you can enjoy as a breakfast or afternoon snack!
Ingredients 1/3 cup of applesauce1/2 cup of vegetable oil1 cup of sugar1 cups of grated zucchini1 teaspoon of vanilla extract1 1/2 cups of flour1/4 teaspoon of salt1 teaspoon of baking powder1/2 tablespoon of cinnamon(Optional) add-ins – raisins, walnuts, chocolate chips, etc Instructions Preheat the oven to 350 degrees F.In a large bowl, mix together the applesauce, oil, sugar, zucchini, and vanilla in a bowl. Then add the remaining ingredients and whisk until thoroughly combined.Pour the batter into a greased loaf pan and bake for 50 to 55 minutes. Equipment
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The Best Vegan Fertilizers
Growing your own vegetables and fruit is a truly satisfying hobby. Over the past year, I've learned a lot about gardening, so I wanted to share tips and strategies that have helped me. In this article, I'll be discussing vegan fertilizers I've used in my garden.
What Do Vegans Use as Fertilizer?
Many fertilizers use animal products like blood meal, fish meal, or feather meal, which is so frustrating. Luckily, I did some research and found several options that use zero animal products. These fertilizers are made out of vegan ingredients and are usually organic. Organic means that it has ingredients that come naturally from the environment.
What Does NPK Stand for?
Since soil doesn't have enough nutrients to feed your plants, you'll want to check out a fertilizer's NPK ratio. It helps add nutrients back into the soil and gives your plants growing power.
NPK stands for three macronutrients and their atomic symbols. NPK means nitrogen (N), phosphorus (P), and potassium (K). Vegan fertilizers have an NPK ratio that tells you how much nitrogen, phosphorus, and potassium it contains.
You can use a specific NPK ratio depending on what kind of plants you want to grow. Roses need a different ratio than strawberries, for example. NPK can also help your soil if it's deficient in a certain nutrient. I recommend testing your soil to find out what fertilizer ratio you need to add.
Vegan Fertilizers I Tried
Over the past year, I tried out several vegan fertilizers. I found some at my local nursery, but all of them can be found online. Here are the ones I used in my own garden.
1. Down to Earth Vegan Mix
Down to Earth Vegan Mix is one of the most common vegan fertilizers. I found it at my local nursery, and it cost $13 for a five pound bag. You can also purchase it on Amazon for $19.50. To use it, put one to two tablespoons of fertilizer into the hole when you're transplanting your seedlings. Down to Earth Vegan Mix has an NPK ratio of 3-2-2. Here's their website.
2. Walt's Organic Garden Blend
Walt's Organic Garden Blend is a vegan and all-purpose fertilizer that is registered and approved for organic planting. It's a blend of soybean meal, seaweed, and minerals. This one is a bit more expensive at $14.95 for a four pound bag. Shipping is $8, unless you live in Seattle and can pick it up at their store. To use it, work it into the soil or sprinkle it on top of the soil. The NPK is 6-2-5. Here's their website.
3. Wildroot Organic Mighty Mycorrhizae
I love using Wildroot Organic Might Mycorrhizae and add it to my garden all the time. It adds beneficial mycorrhizae, which helps plants become healthy and strong. Mycorrhizae are fungi which make plants' immune systems stronger. This water-soluble vegan concentrate also works well with a variety of plants, so you can use it across your garden and yard.
It costs $15 for a one ounce packet on their website or Amazon, but it goes a long way. A tiny scoop gets added into one gallon of water, and overall the packet makes 50 gallons. This vegan concentrate doesn't have an NPK since it uses mycorrhizae, but it works wonders. Here's their website.
4. Yum Yum Mix
Yum Yum Mix is one of the easiest to apply. You can buy it on their website at $20 for a 4.5 pound jug. It comes with a perforated lid, so I just sprinkle the plant-based fertilizer onto the soil. I love that it's super easy to use! It's made out of ingredients like alfalfa meal, cottonseed meal, kelp meal, and soft rock phosphate. The NPK for the Yum Yum Mix is 2-1-1. Here's their website.
5. Marphyl Marine Phytoplankton
Marphyl Marine Phytoplankton is an organic soil enhancer that works especially well in vegetable gardens. It costs $22 for a one liter bottle on their website, and you can also find it on Amazon for a bit less. To use this water-soluble soil enhancer, mix one portion with 20 portions of water. It doesn't list an NPK ratio, but the company states that it's high in nitrogen, phosphorus, and potassium. Here's their website.
6. Sweet Garden Organics VeganVeggie
Sweet Garden Organics VeganVeggie is my least favorite because it's lacking in information. The cost is about $20 for a one pound bag, and there's no information about NPK or ingredients. The packaging only has directions for using this vegan vegetable fertilizer. Add one to three cups for every 100 square feet of soil. Here's their website.
7. Incredible Bulk Organic Bloom Booster
Incredible Bulk Organic Bloom Buster is great because it won't burn your plants if you overfeed them. The certified organic symbol is printed on the package, which is useful if you're dedicated to creating an organic garden like I am. It's made of soluble rock phosphate, sulfate of potash, and kelp. I like using it when I'm transplanting. The NPK is 0.1-10-25. Here's their website.
Honorable Mention: E.B. Stone Naturals Cottonseed Meal
E.B. Stone Naturals Cottonseed Meal saved my plants this year! I had a serious issue with lack of nitrogen in my soil. I didn't get my soil tested when I first purchased it, and it ended up being very deficient in nitrogen. My plants were stunted and their leaves were yellowing. When I asked the nursery for tips, they wanted to put a lot of animal products into my soil. That of course was not an option for me, so I looked for vegan fertilizers.
I found the vegan product with the highest level of nitrogen available at my nursery. E.B. Stone Naturals has an NKP of 6-2-1. It's been the real MVP in my garden, boosting my husky cherry red tomatoes, lemon cucumbers, and several pepper plants. Here's their website.
Have you tried any of these vegan fertilizers? I'd love to hear from you! Share your gardening experience in the comments below.
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June 30, 2021
14 Delicious Zucchini Recipes You Need To Try!
The Best Summer Squash
The magic of zucchini is that it can be enjoyed in so many ways! You can eat it raw, steam them into a veggie stir fry, grill them alongside other veggies on a skewer, turn them into zoodles, or even grate them into something sweet like cupcakes! You can have a full day of zucchini-based dishes alone if you wanted to and we’re all for it! Let’s dive into these amazing zucchini recipes!
Vegan Zucchini Bread
This amazing zucchini bread is the perfect combination of sweetness mixed with healthy, wholesome ingredients to enjoy as a dessert as well as a snack. It’s incredibly easy to make and you’re going to love how perfectly moist it turns out!
Vegan Lasagna with Tofu Ricotta
If you’re looking for your new go-to lasagna recipe, you’ve found it! It’s perfect for meal prepping for the week and is also freezer-friendly. This recipe is from The Friendly Vegan Cookbook and is one of our absolute favorites!
Creamy Zucchini Basil Soup
Do you like creamy soups? This one is full of bold flavors and uses super simple ingredients. Get ready to use up a ton of your zucchini supply because this one calls for 2 pounds!
Summer Zucchini Pesto
Are you up to your ears in garden zucchini yet? How about a fresh-tasting Zucchini Pesto to help you get through it? This recipe by Vegan Huggs is quick, easy, oil-free, vegan and delicious!
Zucchini and Potato Casserole
If you love casseroles, you’re going to adore this delicious blend of potatoes and zucchinis! This crowd-pleaser will have everyone screaming seconds!
Vegan Chocolate Zucchini Bread
Ultra rich and moist vegan chocolate zucchini bread that no one will know is healthy and gluten free! Incredibly decadent yet low sugar and refined sugar, this chocolate zucchini bread by The Banana Diaries is the perfect excuse to use up that extra zucchini!
Summer Zucchini and Hominy
Looking for the ultimate simple recipe to use up those zucchinis? This recipe is full of refreshing summer veggies! Zucchini, hominy, onion, garlic - it can’t get much better than that!
Grilled Zucchini
Grilled Zucchini is a super great way to use up some of those zukes in the garden. This recipe by Vegan in the Freezer uses a simple marinade for tossing before grilling.
Baked Zucchini Fries
These amazing zucchini fries by Plantifully Based are the perfect summer appetizer or snack. It’s sprinkled with panko bread crumbs and vegan parmesan cheese and will be an absolute hit with the kids!
Vegan Ricotta Zucchini Ravioli
Have you ever tried making ravioli from zucchini? This zucchini ravioli recipe by VeggieKins is the perfect light yet satiating lunch recipe to enjoy with the entire family.
Vegan Zucchini Lasagna
This gluten-free lasagna recipe by Two Spoons uses thinly sliced zucchini for pasta noodles and is so warm and hearty! It’s gluten-free and full of delicious veggies and an amazing vegan cheese sauce. You’re going to want to share this recipe with all your friends!
Banana Zucchini Cookies
Here’s a healthy twist on your everyday cookie! If you’re really trying to use up all of your zucchinis and want something sweet, these cookies are the perfect choice! They’re so easy to make and are super delicious! Who knew you could increase your veggie intake by snacking on cookies?
Zucchini Soup with Fresh Herbs
This super creamy soup by The Plant Riot is so comforting and delicious! Paired with basil, parsley, and marjoram, this zucchini soup is full of amazing flavors that will make it your new favorite summer soup!
Grilled Veggie Skewers
Eat your zucchini this summer with these delicious vegan veggie skewers. These Veggie Skewers by The Forked Spoon made with zucchini, red onion, and bell peppers are grilled to perfection and drizzled with tangy balsamic vinegar, and brushed with a fresh garlic herb sauce.
That’s a wrap! We hope you put some good use to those zucchinis and make the most amazing zucchini dishes. Let us know which ones you make and which one is your favorite!
The post 14 Delicious Zucchini Recipes You Need To Try! appeared first on Plant Based on a Budget.
