recipe: vegan chocolate zucchini cake

Enjoy diving into this decadent dessert that is not all that bad for your health! Hello New Year and new healthy body!

Ingredients:

(For the cake)
½ cup canola oil
¾ cup almond (or any dairy-free) milk
1 tsp vanilla extract
1 cup white sugar
1 cup unbleached all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup zucchini, shredded
dairy-free butter, to grease

(For the icing)
1 ¼ cup icing sugar
2 tbsp dairy-free butter
1 tsp vanilla extract
6 tbsp almond milk (or more depending on desired consistency)
½ cup dairy-free chocolate chips

Steps:

1. Preheat oven to 350°F. Grease an 8”x8” (or thereabouts) baking dish and set aside.

2. In a medium bowl, combine the oil, milk, vanilla extract, and sugar. Mix well.

3. In a large bowl, mix together the flour, cocoa powder, baking soda, and salt. Fold in the wet ingredients, adding the zucchini last. Stir until just combined.

4. Pour batter into the prepared baking dish and put in the oven for 30-40 minutes or until a toothpick comes out clean.

5. Meanwhile, prepare the icing. Add all ingredients to a medium saucepan and cook over medium heat until melted. Stir often and do not burn.

6. Once the cake has cooled thoroughly, top with the dairy-free icing. Yum!

Emory

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recipe: white apple cinnamon loaf

White Apple Cinnamon Loaf

Ingredients:

⅓ cup brown sugar
⅔ cup white sugar
½ cup butter, room temperature
1 tsp ground cinnamon
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 ½ tsp baking powder
½ cup milk
1 large apple, peeled and chopped
butter to grease

Steps:

1. Preheat oven to 350°F. Prepare a greased loaf pan.

2. Add brown sugar, white sugar, butter, cinnamon, eggs, and vanilla extract in a large bowl. Beat with an electric mixer for 2 minutes. Set aside.

3. In a medium bowl, combine flour and baking powder. Fold ingredients into wet mixture. Add milk.

4. Pour half the batter into the loaf pan. Add half the apples. Pour the remaining mixture over top then add the remaining apples, pressing down gently so they are not completely exposed. Bake in the oven for 1 hour. Cool completely before removing from loaf pan and cutting into slices.

For added sweetness, you can spread a layer of icing on this loaf. Make from scratch using icing sugar in order to control its consistency!

Emory

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recipe: vegetarian refried bean & rice burritos on homemade tortillas

I recently watched a Ted Talks called “How to Live to be 100+“. In it, Dan Buettner discussed communities where their residents commonly lived to be over 100 years of age. Scattered around the globe, one thing that they had in common was that they lived largely on plant-based diets. More specifically, they ate a lot of beans.

I went on to read a related article that stated if you eat a handful of beans everyday, you can increase your overall lifespan by up to 4 years. Incredible! After that, I immediately began to look up delicious recipes that featured beans. Geoffrey and I have agreed to eat more beans and less meat, starting with one vegetarian day per week. We will see where it goes from there.

This is my take on one of those recipes. Geoff said that it was honestly the best supper I have ever made! Thus, there is no reason for you not to try it out for yourselves. ;-)))

Vegetarian Refried Bean & Rice Burritos on Homemade Tortillas

(Takes 1 hour)

Ingredients:

For the tortilla
(Makes 6)

2 cups all-purpose flour
½ tsp salt
¾ cup water
3 tbsp canola oil (and more for cooking)

For the burritos

6 tortillas
1 cup long grain rice, cooked
2 cups refried beans, warmed
1 cup corn, cooked
1 cup tomatoes, diced
1 cup cucumber, chopped
½ cup onion, sliced
1 cup cheese (any), grated

Steps:

1. For the tortilla- combine flour and salt in a large bowl. Mix in water and oil.

2. Place dough on floured surface. Knead into ball. Cover and set aside for 10 minutes.

3. Separate dough into 6. Using a floured rolling pin, roll into thin and smooth circles.

4. Heat pan to medium. Add oil and then one tortilla at a time. Cook until brown (approximately 2 minutes on either side). Remove from pan and place on plate. Set aside.

5. For the burritos- cook rice, beans, and corn. Cut up remaining vegetables and grate cheese. Heat clean skillet or press to medium. Fill each tortilla evenly with each ingredient.

6. Take one side of the tortilla and fold it over to the middle. Holding that side down, grab the left and right side and fold those in as well. Then roll it closed and place it face down on the skillet or press. Cook until browned and sealed close. Serve warm. Add salsa, sour cream, or any other condiment if so desired!

Emory

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recipe: apple and prune crumble

We are big connoisseurs of prunes in our household. Or perhaps I shouldn’t say “we” so much as Remy. We quickly discovered that if she didn’t consume prunes on a daily basis, she would not be able to do what prunes make you do that day. I realize that is too much information, but these things are important! As Stephen King wrote, “a regular man is a happy man.” Same thing goes for babies.

Remy ate pureed prunes on a daily basis from the time she started solids until she was a year old. It was dessert to her. Lately she hasn’t been enjoying baby food, and so we switched her to an all finger-food diet. Prunes are still too tough to eat when you only have four teeth, so we had to find a creative way to cook them for her. This recipe is the answer.

Apple and Prune Crumble:

Ingredients

1 cup rolled oats
⅔ cup flour
1 cup brown sugar
1 ½ cups prunes, sliced
1 cup apples, peeled and cubed
2 tsp cinnamon
1 tbsp margarine
⅓ tsp salt

Steps

1. Preheat oven to 350°F. Combine prunes, apples, ½ cup brown sugar, and 1 tsp cinnamon in a medium pot. Cook on low heat until apples are soft.

2. In a bowl, mix together flour, oats, 1 tsp cinnamon, margarine, salt, and remaining brown sugar. Set aside.

3. Pour the fruit mixture into a baking dish. Top with the crumble. Place into the oven and bake for 30 minutes.

Adding apples and turning it into a crumble ensures that babies and adults alike can enjoy it! Try it out for yourselves.

<3

Emory

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recipe: swiss braided bread

Today I’m going to share a recipe that I am actually quite proud of. Why, you ask? Well because it’s actually my first ever attempt at making bread! In true Emory form, I chose a somewhat complicated route. I also made some of it up as I went along since I have difficulties following instructions when it comes to baking. However, it certainly paid off. This bread was soooo delicious, and you get two loaves out of this recipe. Bonus.

Swiss Braided Bread:

Ingredients

3 ½ cups flour
1 ½ cup milk
1 egg
1 tbsp active dry yeast
1 tsp salt
1 ½ tbsp sugar
4 tbsp butter (melted)

Steps

1. Warm the milk. In a bowl, combine the egg, milk, yeast, and butter. Stir. Let the mixture sit for 15 minutes, ensuring that the yeast completely dissolves.

2. In a separate large bowl, mix the flour, salt, and sugar. Make a well.

3. Add the wet ingredients to the well. Mix with a wooden spoon until it forms a firm dough.

4. Move the dough onto a floured surface. Knead for approximately 10 minutes.

5. Brush a new large bowl with butter. Place the dough in the bowl. Cover with a dishcloth and put into the oven for 1.5 hours. It will double in size.

6. Remove from oven. Cut the dough in half and place on a floured surface. Taking one half, divide again into three equal pieces. Turn each piece into a long rope, 12” in length.

7. Lay all three ropes side by side. Pinch the end of three pieces together. Now braid. When you get to the end of the first loaf, fold the bottom under. Repeat with the second loaf.

8. Grease a baking sheet with butter. Place both loaves onto the sheet. Butter the loaves, then cover with a dishcloth and place in the oven for 1 hour. They will more than double in size.

9. Remove the loaves, and heat the oven to 400°F. Place them back in and bake for approximately 20 minutes.

10. Once the loaves are golden brown, remove them from the oven. Serve them with a preserve or with any meal.

<3

Emory

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