Tag Archives: zucchini

(Wannabe Vegan) Zucchini Bread

My name is Jaclyn and I’m a wannabe vegan.

(Hi, Jaclyn)

Sigh…it’s true.  Sometimes, I flirt with veganism.  In fact, just last night, R* and I had a conversation about it.  It went a little something like this:

Me: I think I’m going to become a vegan.

R: Oh no, not again…(rolls eyes)…why on earth would you want to do that?

Me: Oh, I think it would be good for me. And the environment.

R:  So you wouldn’t eat any dairy, eggs, meat, or fish? Wouldn’t that be difficult?

Me: Well, I’m not supposed to eat dairy, so that’s one less thing to give up.  How hard could it be?

R: True.  But what about bacon and butter?

Me: Good point.  Can I still be considered a vegan if I eat bacon and butter?

R: No.  That doesn’t count. If you eat those things you’re not a true vegan.

Me: Hmm.  Fine.  Guess I’ll be a wannabe vegan then.

*True story; names have been changed to protect the innocent.

In all seriousness, I do think that I could adapt to a vegan diet, or a mostly vegan diet with the occasional slice of double-smoked bacon and smear of fresh creamery butter, of course.  It would be an adjustment, but not an impossible one.

However, as you may have picked up on by now, I love to bake.  I’ve been unsure about how to adapt many of my favourite recipes and create new ones that don’t include eggs or dairy and are still mouth-watering good.  There are many vegan substitutes for dairy (soymilk, almond milk, and the like), but eggs? That’s a whole different animal.  Literally, I suppose.

However, I am never one to back down from a challenge.  I am also never one to allow a 69-cent zucchini perish in my fridge, so I did some experimenting and here’s what I came up with.  Wannabe vegan with me?

Oh good, I was hoping you’d say yes! Here’s what we’ll be playing with today:

Flour (I’m using all-purpose and whole-wheat spelt), baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ground flax-seed, buttermilk, coconut oil, applesauce, brown sugar, white sugar, vanilla, zucchini, winter squash (optional), walnuts or pecans (optional).

In my extensive research on vegan baking over the years, I’ve found that many sources recommend using a “flax egg”.  Essentially, ground flaxseed is mixed with warm water and left to sit for 10 minutes or so until it becomes gelatinous.

Easy enough, right?

I dutifully ground up my flaxseed, using my trusty Magic Bullet.  I used to use my coffee grinder, but after a few rather nutty cups of Pike Place I learned my lesson.

However, I’m a wannabe vegan, not a full-blown one.  I am, however, full-blown Scottish, so I wasn’t going to let the buttermilk in my fridge go bad while I used (gasp!) water.

Buttermilk flax egg? Don’t mind if I do.

I whirled up 3 T of ground flaxseed meal with 9T of buttermilk (that’s 1/2 c + 1T, in case you’re wondering), and began to doubt whether or not I should quickly run to the store for eggs while the oven was pre-heating.

(Side note: maybe this bread should be called “I’m too lazy to run to the store since its raining and too frugal to let my buttermilk go bad and what on earth am I going to do with this zucchini that is knocking on death’s door? bread”.  I think that has a nice ring to it, don’t you?)

One look at my fuzzy slippers and sweats and the decision was easy.  I left the buttermilk and the flax-seed to its own devices, and got started on the dry ingredients.  With fingers crossed, of course.  And toes.

Sorry, true vegans.  I promise the rest of the recipe doesn’t contain any more dairy, eggs, or bacon.  At least, not this round.  Can’t make any promises for (Wannabe Vegan) Zucchini Bread 2.0.

Since I like to complicate things, I figured since I was making something practically vegan, I might as well also make it almost healthy.  So, I used a combination of whole wheat and all-purpose flour, but you can use whatever you have on hand.

I’m trying to deplete my 13 types of flour, can you tell?

In the mix:

1.5 c AP flour
1.5 c whole wheat or spelt flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon fresh grated nutmeg
¼ tsp ground cloves

Give it a stir and set it aside.

Next, the wet ingredients!

Grab yourself some coconut oil and melt it down – 1/3 of a cup or so.  If you’d prefer, you can use a neutral flavoured oil instead.  If you’re feeling particularly rebellious, you can use melted butter.  Off the record, of course.

Add the oil to a bowl, and then dump in the rest of the wet ingredients:

If you’re thinking that’s not a lot of oil, you’re right – I wannabe healthy, after all! Besides, I had exactly ⅔ c of homemade (cinnamon) applesauce in my fridge that didn’t want to be left out, so I figured I could cut the oil down considerably from a typical quick bread.  I also wanted to be mindful of the sugar, as many quick breads are deliciously sweet but sometimes more cake than breakfast material.  I ended up adding 2/3 c each of brown and white sugar, and found the bread perfectly sweetened for my (terribly jaded) taste buds.  Throw the buttermilk-flax (wannabe) egg in with this, and you’re good to go.

Oh yes, and I also added the about 2 t vanilla. Obviously.  Everything is better with vanilla.

Before I introduced the wet and dry ingredients to each other, I grated up my zucchini – all 69-cents of it.

Houston, we have a problem: apparently I needed $1.38 worth of zucchini, as I could only get 1 c worth and I knew just by looking at it that I probably needed double the amount for the amount of batter I was making.

Kabocha squash (aka Japanese Pumpkin) to the rescue!

I chose this because it’s sweet and mild, and I figured it would blend into the bread well.  And also because it was sitting on the counter and the thought of another bowl of squash soup is about as appealing as going for a 10km run in a torrential downpour.

Just a heads up: the next recipe you’ll see on here will probably be for squash soup.  Consider yourself warned.

However, if you like leaving your house more than me, you could use grated zucchini (2 c total), or a combo of zucchini, butternut, kabocha, or pumpkin. I won’t judge.

Time for the magic to happen.

Love at first sight?

Not quite; still shy.

Everybody play nice now…just because the eggs didn’t show up doesn’t mean you have to rebel.

Ahh, that’s better.

(I’m not going to lie, I was completely nervous at this point. Embarrassing but true.  Had I made a mistake by not running out to the store to get more eggs????)

After about 50 minutes at 350-degrees, I would soon find out.

Hmm….smells delicious and looks promising, but how will they hold up once they’re out of their pans?

Dare I say I’m impressed?!?!

The bread rose just fine, and held together beautifully.  It is perfectly moist with really nice warm spice undertones.  Wannabe vegan or not, this sure is a winner in my books.

Wannabe healthy? Try this bread for breakfast or a quick snack instead of an oil and sugar laden bakery muffin or quick bread.

Wannabe frugal? Experiment with what you have on hand instead of buying more.

Wannabe vegan? Yes please!

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Bison-Stuffed Zucchini Boats

If you’ve been reading this blog for longer than 2 weeks, you will probably have picked up on the fact that I often enjoy the challenge of using up what I already have on hand instead of just constantly buying new food.  So, every few months or so, I get the urge to do a complete pantry, fridge, and freezer inventory whereby I pull everything out, asses, and then either dispose or re-home my findings.  It’s a good way for me to see what I have, what I need, and what needs to be used up relatively quickly.

It’s also a good way for me to procrastinate from doing my laundry or cleaning out my car, both of which need to be done but neither of which you want to hear about.

During my last inventory session, I unearthed a package of ground bison in the freezer and a can of pizza sauce in the pantry.  I knew I could build a meal out of those two ingredients without having to run to the store, which is always a bonus since a certain manager at a local grocery store sees me so often he now calls me “trouble”.

So much for ever being incognito, huh?

I pulled out a few zucchini, some cheese, and an onion from the fridge along with some frozen red peppers, and got cooking.  Since it was almost midnight, I knew I had to work quickly so as to not wake M up.

Using up what you already have and making a quick and delicious meal? A good thing indeed.

Zucchini, red onion, garlic, red peppers, ground bison, cheese, pizza sauce, Italian seasoning

Wash and halve a few zucchini’s lengthwise, like so:

If need be, cut a small slice off of the bottom of each half so that the zucchini sits nicely.  Mine were ok, and I couldn’t be bothered to make them perfect so I didn’t.  Use a spoon to hollow out the zucchini, but leave a 1/4″ border or so for stability, and because zucchini is delicious.

Give the zucchini innards a rough chop, and set them aside.

Next, chop up a red onion, while trying not to cry.

I found a bag of frozen red pepper strips in my freezer, so I chopped up a few handfuls of those too.

Throw all of the veggies into a pan with a drizzle of olive oil, and saute for a few minutes.  Add a few cloves of minced garlic too, for good measure.  If you have any veggies that are knocking on deaths door, this would be a great way to use them up.

Surely I am not the only one that ever has vegetables go bad in their fridge.

When the veggies have started to soften, add the ground bison. If you don’t have any ground bison, try ground beef, or turkey, or chicken, or pork.  This is all about using up what you have, folks!

However, if you aren’t familiar with ground bison and would like a reason to be, you should give it a try – it’s fabulous!  Check out this post where I talk about some of it’s attributes, or just take my word for it.

Since bison is extremely lean, it doesn’t give off much fat (i.e. probably no need to drain the meat).  Open up a can of pizza sauce, or tomato sauce, or diced tomatoes, or whatever you find in your pantry, and add it to the skillet.

Next, a healthy sprinkling of Italian seasoning.  If you don’t have any of that in your posession, give a few good shakes or basil, oregano, rosemary, thyme, or whatever sounds good to you.

Give it a stir, and reduce the heat to low.  Let the meat mixture simmer for about 20 minutes or so to allow the flavours to all blend together in a way that’s just magical.

I heard that said on TV once, although I’m not sure if it’s true or not.

Once the meat has thickened up like this…

…taste it for seasonings, and add more of whatever it needs.  I debated adding some cooked quinoa to the filling, but decided against dirtying another pot.  If you have any leftover grains already cooked in your fridge, now would be a good time to use them up.  It would also stretch the meat a little further, which is never a bad thing.

Grab the zucchini boats and put them on a baking sheet, and then fill with the meat mixture.

Sprinkle liberally with cheese, because cheese makes everything better.

Sing with me now…mozzarella and cheddar!

Up close and personal, just the way I like it:

After about 20 mins at 350-degrees, dinner was served!

And I didn’t care that it was 11:48pm; I dug right in!

Yummm…these bison-stuffed zucchini boats feel both healthy and decadent at the same time, which I will never complain about.  M and I both loved these (“These are fantastic!” he proclaimed the next day) and fought over who could have the last one.

He won, by the way.  I figured it was only fair to let him win since he often puts up with me cooking in the wee hours of the morning.

Please contain your jealousy.

Until next time…

xoxo

Jaclyn