Vegan Cooking with TLC

Growing up I was never a big fan of Zucchini Bread. In full disclosure, I don't remember actually tasting it, but I was sure I wouldn't like it. Several years ago, we grew zucchini in our garden. One year it did really well, and I didn't know what to do with all the zucchini. I decided to make zucchini bread with some of it. For some reason, I thought it would take a lot more zucchini per loaf than it did. I made some modifications to the recipe and was surprised when it tasted much better than I expected. I particularly like it toasted for breakfast, but it also makes a tasty dessert or snack. Zucchini Bread 2 cups plant-based milk* 1 avocado 2 tablespoons ground flaxseeds ½ cup date sugar** 2 teaspoons vanilla extract 3 cups spelt flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger ¼ teaspoon ground cardamom ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg 1 teaspoon matcha powder, optional*** 2 medium zucchinis ½ cu...

As I thought about making Spelt Biscuits to share on the blog, I kept remembering my Daddy making Blackberries & Biscuits for breakfast on winter weekend mornings. He used the blackberries we'd picked and frozen during the summer. He sometimes made his own biscuits and sometimes used canned. Those blackberries tasted better than the store-bought ones I used this time. Maybe it had something to do with knowing we'd picked them ourselves. Maybe it had something to do the soil they grew in on our farm. Or maybe it's just nostalgia telling me they tasted better. Regardless, I decided to make this a two-recipe week and share both the biscuit recipe and this very simple recipe for Blackberries & Biscuits in honor of my Daddy. Blackberries & Biscuits 1 pint - 1 quart frozen blackberries 1 batch biscuits Place blackberries in a small pan . Heat over medium-low heat until soft and steaming.* Serve with biscuits.** * I think Daddy added some sugar to his when he cooked...

I remember biscuits at both of my grandmother's houses. They had very different styles for making biscuits, but both had their appeal. What I remember most about them thinking back is how cozy it felt when my grandmas served biscuits, even making biscuits with them felt cozy. I don't think my biscuits have ever been as good as either of theirs, but sometimes I wonder if that's as much about nostalgia as technique. I will readily admit that I find rolling dough kind of soothing and far too often roll my dough a bit too thin for biscuits, as I did when I made these biscuits this morning. So while this variation of biscuits has little in common with the biscuits either of my grandmas made, they both inspired me to develop a biscuit recipe. So, Grammy Stamm and Granny Cooper, this one is in your honor! Spelt Biscuits   2 cups spelt flour 1 tablespoon baking powder 1 teaspoon ground flaxseeds ½ cup hazelnut pulp ¾ cup hazelnut milk 1 tablespoon apple cider vinegar     Preheat ...

I made Sunny Pumpkin Seed Bread this week to go with flageolet beans (recipe coming soon). It was quite a nice accompaniment to the beans. I've also made it to go with veggie burgers. It's also really good toasted with peanut butter slathered on it not to mention just eating it plain! Sunny Pumpkin Seed Bread 1 ½ cups plant-based milk* 1 tablespoon yacon syrup** 1 tablespoon dry yeast 3 cups whole wheat flour 2 tablespoons ground flaxseeds ¼ sunflower seeds ¼ cup pumpkin seeds In a small saucepan , combine the plant-based milk   and d ate sugar ov er low  heat until it reaches approximately 110 degrees. Remove from the heat, stir in the yeast, and set aside for 10 minutes until bubbly. In a large bowl, combine the flour, flaxseeds, and seeds. Add to the yeast mixture and mix well to combine.  Turn the dough out onto a lightly floured work surface.  Let set for 10 minutes. Knead for 5 minutes. Place the dough in a large bowl. Cover with a clean, lint-free...

This banana bread makes a great breakfast while being just sweet enough to also serve as a dessert. I served it toasted with a fruit salad for breakfast and with tea for dessert after dinner. It is also good for an afternoon snack.  The chocolate chips will make it a bit more decadent and dessert-like. Omit them if you want a less sweet version Banana Mango Hazelnut Spelt Bread 2 cup spelt flour 1 cup whole wheat flour 2 tablespoon ground flax seeds 2 tablespoons hot water 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cardamom 1/8 teaspoon ground cloves 1 cup mashed banana (approximately 3) ½ cup date sugar 2 cups unsweetened hazelnut milk* ½ cup hazelnut pulp 1 teaspoon vanilla ½ cup dried mango ½ cup hazelnuts** ¼ cup vegan chocolate chips (optional) Preheat oven to 350 degrees F. Place flax seeds and hot water in a small b...

I'd love to claim I developed this cornbread as an attempt to create a gluten-free cornbread, but the truth is I started to make cornbread and then discovered I was out of whole wheat flour and spelt flour, my two go-to flours for baking... So I grabbed what I had in the pantry and hoped it would work - chickpea flour. And I liked it so much I wrote the recipe down. I don't make it often, but it makes a nice change once in a while. Chickpea Cornbread 2 tablespoons ground flaxseeds 2 tablespoons hot water 2 cups hazelnut milk 1 tablespoon apple cider vinegar 2 cups cornmeal 1 cup chickpea flour 1 teaspoon baking soda ¼ cup hazelnut pulp ¼ cup date sugar* 8 drops hot sauce Preheat oven to 400 degrees. Place a round 9 or 10 inch  cast iron skillet ** in the oven to heat while oven preheats. Combine flaxseeds and hot water. Stir together. Set aside to thicken. Whisk together hazelnut milk and apple cider vinegar. Set aside. Mix to...

I have created so many variations of banana bread, I've lost count. Banana bread feels like a basic to me, so I tend to build off it to create other recipes. I do this with many recipes. Start with a basic, traditional recipe and then start experimenting with little tweaks and big changes combining ideas from multiple sources and looking for ways to make it as healthy as possible. Chocolate Banana Bread is quite sweet and definitely dessert-like. Adding the spices to this recipe elevated its flavor profile nicely adding a bit of interest without the spice overwhelming the other flavors. Chocolate Banana Bread 2 cups spelt flour* 1 cup whole wheat flour* 2 tablespoons ground flax seed 2 tablespoons hot water 1 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cardamom 1/8 teaspoon ground cloves 1 cup mashed banana (approximately 3) ½ cup date sugar ½ cup hazelnut pulp 1 ½ cup unsweetene...

This is one of several versions of banana bread I've created over time. I like to play with the ingredients in classic recipes. I don't make this particular banana bread as often as some others, but I always enjoy it when I do. Combining bananas, chocolate, and coffee just seemed natural. This banana bread makes a good breakfast, a great afternoon snack with tea or coffee, and a satisfying dessert when served with some berries on the side. I also like to toast slices after the first day. The toasted Mocha Banana Bread kind of reminds me of French Toast. Mocha Banana Bread 3 cups whole wheat flour 1 teaspoon baking soda 2 tablespoons ground flaxseeds 1 tablespoons hot water 1 teaspoon cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cardamom 1/8 teaspoon ground cloves ½ cup unsweetened cocao powder 1 cup mashed banana (approximately 3) ¼ cup molasses * ¼ cup maple syrup * ½ cup peanut butter ½ cup unsweetene...

I make these whole wheat buns to go with veggie burgers and vegan sloppy joe type recipes. If you want a softer bun, be sure not to over bake them. The tops get crusty quite quickly. I know because I've left them in the oven a bit too long a couple of times. Whole Wheat Buns 2 tablespoons ground flax seeds 2 tablespoons water 3 cups whole wheat flour ¼ cup vital wheat gluten 1 tablespoon active yeast ½ teaspoon baking soda 1 ½ cups warm water 2 teaspoons date sugar Mix ground flax seeds and hot water. Set aside to thicken. Mix date sugar, ½ cups of warm water (approximately 110 degrees) and the yeast in a mixing bowl . Set aside for approximately 10 minutes until the mixture begins to bubble. Stir in flax seed mixture. Stir together the flour, wheat gluten, and baking soda in a bowl. Add dry ingredients to yeast mixture. Trickle in 1 cup of water slowly until mixed together. Turn out onto a flat surface. Knead for 4-...