Friday, June 08, 2007
I was so excited when Kris, over at Squirrel's Vegan Kitchen, came out with her new vegan baking guide last month. Like many of you, I have drooled at the tasty creations on her blog, and was excited to get a chance to bake some of those treats for myself.
Well I ordered the book, "Damn Tasty! Vegan Baking Guide" and it arrived at my doorstep the day before Daiku and I were leaving Syracuse. What luck! I immediately got a chance to use the book to use up ingredients sitting around the house, and with delicious results.
First up were these zucchini muffins. The recipe, for garden muffins also called for carrots, but I had no carrots, and a humongous zucchini to use up from the farmer's market, so I decided to just go for that. These are really healthy muffins, using whole wheat pastry flour and maple syrup. We ate a couple, and froze the rest, so we'll have ready-made snacks waiting for us when we get back.
Secondly, I was glad to find a banana bread recipe, which I doubled, baking two loaves with my 4 about-ready-to-kick-it bananas. This recipe is deceptively simple- I didn't even have any nuts in the house, so it's just straight-up banana bread. But it is SO wonderful- perfectly sweet, moist, and fluffy, with an extra-moist crust. I gave some of the first loaf away, and still had the second loaf as road food for our trip. I can say honestly that this is the best, and simplest banana bread I've made. When I try baking it again, I might try experimenting with a bit of whole wheat flour, but then again, why mess with perfection?
Have you ordered this book yet? Go, go!