I have been referring to this as "chocolate bread" around the house, so as not to tip anyone off to the hidden veggies. But everyone agrees that it's wicked yummy. The recipe is from Joy Of Baking.
1.5 cups shredded raw zucchini
1 cup flour
1/2 cup cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp allspice
1/2 cup canola oil
1/2 cup white sugar
1/2 cup light brown sugar
2 large eggs
1 tsp vanilla extract
.75 cup chocolate chips
Preheat oven to 350. Grease 4 small loaf pans.
Combine the wet ingredients in one bowl, then stir in the zucchini. Combine the dry ingredients in another bowl. Mix them together, then stir in the chocolate chips. Pour into loaf pans and bake for 30-40 minutes, or until done. Cool on wire rack for 10 minutes, then remove from the pan.
Wednesday, August 8, 2012
Sunday, August 5, 2012
Lemony Baked Tofu
This marinade is from Moosewood Restaurant New Classics. It's easy to make and really yummy, served warm or cold.
1/4 cup fresh lemon juice
2 Tbso soy sauce
3 Tbsp vegetable oil
1/2 cup water
1/4 cup chopped fresh cilantro
1 Tbso minced scallions
1 tsp Tabasco sauce or other hot pepper sauce
1/4 tsp ground black pepper
1. Preheat the oven to 400.
2. Cut the tofu into 12 rectangular slices. Lay flat them on a foil-covered, rimmed pan, and then pour the marinade over them.
3. Bake for 45-60 minutes, until the tofu is browned and bubbling.
1/4 cup fresh lemon juice
2 Tbso soy sauce
3 Tbsp vegetable oil
1/2 cup water
1/4 cup chopped fresh cilantro
1 Tbso minced scallions
1 tsp Tabasco sauce or other hot pepper sauce
1/4 tsp ground black pepper
1. Preheat the oven to 400.
2. Cut the tofu into 12 rectangular slices. Lay flat them on a foil-covered, rimmed pan, and then pour the marinade over them.
3. Bake for 45-60 minutes, until the tofu is browned and bubbling.
Smoky Corn Risotto
The recipe is (only very slightly adapted -- I changed just a couple tiny things) from Didi Emmons' "Entertaining for a Veggie Planet." Make it in the summer when corn is at its peak. I served it with Lemony Baked Tofu (recipe also on blog) and lightly steamed young green beans fresh from the garden.
3 ears corn, shucked
4 cups vegetable broth
2 Tbsp extra virgin olive oil
1 small sweet potato, peeled and diced
1 medium red onion, chopped
1.5 cups Arborio rice
3 garlic cloves, minced
1 tsp salt
1/2 cup dry sherry
1 tsp powdered chipotle pepper
1 Tbsp fresh oregano, chopped
10 sun-dried tomatoes, drained if oil-packed, thinly sliced
freshly ground back pepper, to taste
1. Cut the corn kernels off the cobs. You should have about 2 cups.
2. In a small saucepan, bring the broth plus 1/2 cup water to a simmer and keep it hot.
3. In a large saucepan, heat the olive oil over medium heat. Add the sweet potato and onion and sauté, stirring occasionally, until the onion is soft, about 7 minutes. Add the rice, garlic, and salt and sauté for 1 minute, stirring to coat the rice with the oil.
4. Stir in the sherry, chipotle and oregano and simmer for 30 seconds.
5. Add 1/2 cup of the broth to the rice mixture and simmer, stirring frequently, until the liquid is absorbed. Add the remaining broth 1/2 cup at a time, stirring constantly until each addition is absorbed.
6. When there is just 1 cup left, add the corn and sun-dried tomatoes. Cook until the rice is tender but still slightly chewy, 18-20 minutes total, adding some additional hot water if the rice absorbs all the broth.
7. Season with salt and pepper. Serve immediately.
3 ears corn, shucked
4 cups vegetable broth
2 Tbsp extra virgin olive oil
1 small sweet potato, peeled and diced
1 medium red onion, chopped
1.5 cups Arborio rice
3 garlic cloves, minced
1 tsp salt
1/2 cup dry sherry
1 tsp powdered chipotle pepper
1 Tbsp fresh oregano, chopped
10 sun-dried tomatoes, drained if oil-packed, thinly sliced
freshly ground back pepper, to taste
1. Cut the corn kernels off the cobs. You should have about 2 cups.
2. In a small saucepan, bring the broth plus 1/2 cup water to a simmer and keep it hot.
3. In a large saucepan, heat the olive oil over medium heat. Add the sweet potato and onion and sauté, stirring occasionally, until the onion is soft, about 7 minutes. Add the rice, garlic, and salt and sauté for 1 minute, stirring to coat the rice with the oil.
4. Stir in the sherry, chipotle and oregano and simmer for 30 seconds.
5. Add 1/2 cup of the broth to the rice mixture and simmer, stirring frequently, until the liquid is absorbed. Add the remaining broth 1/2 cup at a time, stirring constantly until each addition is absorbed.
6. When there is just 1 cup left, add the corn and sun-dried tomatoes. Cook until the rice is tender but still slightly chewy, 18-20 minutes total, adding some additional hot water if the rice absorbs all the broth.
7. Season with salt and pepper. Serve immediately.
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