Recipes

The zucchini bread recipe I tried this evening produced fantastically tasty results, which reminded me that people are often asking me for "Amaris friendly" or "vegan" recipes I have enjoyed. SO...I thought maybe the easiest way to spread the cheer was to post them on here. A few things you should know about most of these recipes (the cooking more so than baking recipes anyhow):
(1) If you are making any of these for an individual who is allergic to any of the above items, it's also imperative that you do have thoroughly cleaned all utensils, measuring cups, baking/cooking pans, etc. before you begin. Cross-contamination is one of the biggest ways that allergens end up in food. Also-triple check your ingredients because sometimes things will be made on shared equipment, which means they may contain allergens.
(2) Sometimes these recipes take some time to perfect. I have written them exactly as I have made them, in their most successful form, so they should work, but everyone does things slightly differently somehow so be patient. You will find some baking recipes require more bake-time than you're used to, or are baked at lower temperatures. If something looks strange in the directions, it's not a misprint (hopefully!), just go with it.
(3) I have included notes where I have changed ingredients simply based on taste preference. I don't know how it will taste if you use the original ingredients since I omitted them, but I'm sure they'll be fine since that is how they were originally written.
I will probably include other notes as we go along...for now...here they are


ZUCCHINI BREAD

Makes 2 5x9 loaves. Grease pans, preheat oven to 325.

Ingredients:
-4 1/2 t Ener-G Egg Replacer powder mixed with 6 T water
-1 C canola oil (*when I made this, I split the recipe to make 1 loaf, and accidentally used 1/2 C oil and 1/2 C applesauce...the bread was super moist and tasty, SO, you could double that mistake if you want similar results)
-2 C sugar
-3 t vanilla
-3 C flour (*original recipe calls for 1 1/2 C oat flour and 1 1/2 C millet flour. I used 1 C white whole wheat and 1/2 C all purpose)
-1 t salt
-1 t baking soda
-3 t cinnamon
- 1/4 t baking powder
-2 C grated zucchini
*-optional 2 C vegan chocolate chips or carob chips (I didn't use this)

In a large bowl, beat egg replacer mixture, oil, sugar and vanilla together. In separate bowl, sift flour(s), salt, baking soda, cinnamon, and baking powder, then beat this into the wet mixture 1/2 C at a time. Add grated zucchini (and choco chips if using them). Pour batter into the 2 greased pans. bake for 60-90 minutes , or until tops are golden brown and a knife inserted comes in clean. Cool in loaf pans.


CHOCOLATE CHIPPERS

Ingredients:
2 C all purpose flour
1/2 t baking soda
1/4 t salt
1 C vegan butter substitute, softened (*Earth Balance buttery sticks are great)
3/4 C brown sugar
1/3 C granulated sugar
1/3 C plus 1T applesauce
2 T nondairy milk (*I've used vanilla soymilk)
2 t vanilla (*original recipe calls for 1 t vanilla and 1 t almond extract. I omitted the almond and used 2 t vanilla instead)
1 to 1 1/4 C non-dairy chocolate chips (easier to find than you think)
* you can add nuts if you're not worried about the allergy aspect, 1 C of whatever you like

Preheat oven to 350. Combine flour, baking soda, and salt in a bowl. In a separate large bowl, combine the vegan butter, brown sugar, granulated sugar, and beat with a wooden spoon until fluffy. beat in the applesauce, milk and extracts. Add flour mixture and stir to combine. Stir in chocolate chips (and nuts if using them). if dough is soft, refrigerate for 20 minutes. Drop in balls onto baking sheets and bake for about 16 minutes. Makes about 30 cookies.

FUDGY CHIP COOKIES

Ingredients:
2 1/4 C all purpose flour
1/2 C unsweetened cocoa powder
1 t baking powder
1 1/2 C granulated sugar
1 C vegan butter softened, at room temperature
1/2 C soymilk
2 t vanilla
1 C nondairy chocolate chips
(2/3 C nuts optional)

Preheat oven to 350. Sift flour, cocoa powder, and baking powder into a bowl. In a separate large bowl, combine the sugar and vegan butter and beat with a wooden spoon until creamy. beat in soymilk and vanilla. Add flour mixture and stir to combine. Stir in chocolate chips (and nuts, if using). Drop onto baking sheets and bake about 15 minutes. Cookies might not look as done as other cookies, and they won't be firm or dry. Don't overbake them.

CARROT CAKE

This cake is actually best the day after, and the icing is best the day after, too.

Ingredients:

2 1/4 all purpose flour
2 t baking powder
1 t baking soda
2 t pumpkin pie spice
2 t cinnamon
1/2 t salt
1/2 C oil
1/2 C brown sugar, packed
1/2 C sugar
2 C finely grated carrots
1 C applesauce
1/3 C vanilla soymilk (or coconut milk works well here, too)
1 t vanilla
1/3 C raisins
(optional 1/3 C walnuts, if not making for nut allergy)

Preheat oven to 350. Grase and flour sides and bottoms of 2 9-inch cake pans (it's recommended to line bottoms with parchment paper, but I never have this, never have done it, and have had perfectly fine results without it).
In a small bowl, combine flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. In a large bowl, combin oil, sugar, and brown sugar. Add carrots, applesauce, soymilk, and vanilla, and mix well. Add dry ingredients to wet in two batches, then stir in raisins (and nuts) until just mixed. Divide batter between 2 pans.
Bake 25-28 minutes, until cakes are golden and toothpick comes out clean. cook on a cooling rack for 20 minutes. once completely cooled, frost with cream cheese frosting recipe below. I have used Pillsbury white frosting when I didn't feel like making the vegan cream cheese, and it tasted fine, though not the "classic" carrot cake cream cheese combo.

Cream Cheese Icing

1 8-ounce container soy cream cheese at room temperature
1/4 C vegan butter substitute
1 t vanilla
2 to 2 1/2 C sifted powdered sugar

In a large bowl with an electric hand mixer, cream together cream cheese, vegan butter, and vanilla on medium speed. Add powdered sugar and blend to desired taste and thickness (more sugar= stiffer frosting). This recipe is enough to frost top, sides and middle of the whole carrot cake.

OK im sick of typing for one sitting...gets boring even when watching The Office. SO, that's enough for today. I'll add more later.