Video: Top 5 Vegan Cookbooks for Beginners

Cookbooks Mentioned:

How It All Vegan, Tanya Barnard & Sarah Kramer

Isa Does It, Isa Chandra Moskowitz

The Kind Diet, Alicia Silverstone

Vegan Cookies Invade Your Cookie Jar, Terry Hope Romero & Isa Chandra Moskowitz

Thrive, Brendan Brazier

Breakfast Approved: Oatmeal Chocolate Zucchini Bread

I haven’t made zucchini bread in ages. When I decided to make a loaf with some leftover squash I was sick of staring at, I wanted it to be hearty and healthy enough to eat for breakfast. You do remember how much I love breakfast, don’t you?

Yes. So much love.

Spelt flour and Scottish oats make this bread taste like a meal. Serve it with a spread of almond or coconut butter and it’s absolute heaven. The carob and coconut sugar sweeten this loaf without making it taste too much like dessert.

Light, filling and and breakfast-approved. I’m a happy camper.

Speaking of camping, this would be a great breakfast to pack on our upcoming trip! We’ll see if this loaf lasts long enough…

Chocolate Zucchini Bread

Dry Ingredients

1 cup spelt flour

1/2 cup Scottish oats

1/4 cup carob  or cocoa powder

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

1/2 teaspoon baking soda

Wet Ingredients

1/3 cup coconut sugar

2 tablespoons coconut oil, melted

3 tablespoons non-dairy milk

1 teaspoon vanilla

1 and 1/4 cup grated zucchini

*Optional: 2 tablespoons of rolled oat or muesli

Preheat oven to 350. Line a 9×5 baking pan with parchment paper and oil lightly so bread does not stick.

In a large bowl, combine dry ingredients and mix until combined.

In a separate bowl, add sugar and wet ingredients and whisk until smooth.

Add wet ingredients to dry ingredients and mix until just combined. Add half the grated zucchini and stir until fully incorporated into mixture. Add the second half of the zucchini and do the same.

Spread batter evenly into 9×5 baking dish.

If you’d like, top with a sprinkle rolled oat or muesli for added texture.

Bake at 350 for 40-50 minutes. To check, stick a toothpick in the middle of the loaf – it should come out dry.

Allow loaf to cool for at least 30 minutes before serving.

Breaking Bread: Fig & Rosemary Soda Bread

Believe it or not, I tasted Irish Soda Bread for the first time this year. And it was so delicious that I’ve been craving it ever since. Originally full of butter and cream, I wanted to put my own vegan and (semi) healthy spin on it.  Oh, and I couldn’t help but spice it up with some unexpected flavors.

I gotta admit – I was nervous and intimidated to tackle this baby. What is it about bread making that makes it so untouchable and forbidden?

Nerves aside, I decided to face my fears and attempt my first homemade loaf of bread. All for the sake of a craving. And guess what? The results were pretty darn tasty.

Some ingredient notes:
*You could probably use any flour mixture you want. I decided on gluten free and basic flour simply because it’s what I had on hand in the largest amounts. Also this specific gluten-free mix gives the bread a density that is key for this specific recipe.
*Since I’m not the biggest fan of raisins, I substituted figs. They’re a little more rich in flavor and compliment the rosemary really well.

Ingredients
1 1/2 cup unsweetened almond milk
1 1/2 tablespoons apple cider vinegar
2 cups Gluten-Free Flour (I used Bob’s Redmill)
2 cups unbleached flour
1/4 cup coconut sugar
2 teaspoons baking soda
1 teaspoon salt
4 tablespoons vegan margarine
3/4 cup dried figs, chopped
2 tablespoons fresh rosemary, finely chopped

Preheat oven to 350 and lightly oil a flat baking sheet

In a small bowl, combine almond milk and apple cider vinegar. Set aside

In a (very) large bowl, sift together the flours, sugar, baking soda and salt

Cut shortening into dry mixture. You can do this with a mixer, your hands or two knives. I find it easiest to do it with my hands so I can feel the shortening blending into the mix evenly.

Create a hole in the middle of your flour mixture and pour the almond milk into the center. Add the dried figs and rosemary. Mix until just combined.

Lightly flour a flat surface and gently kneed dough until it comes together, forming a disc shape. Do not over-kneed as this will make your bread tough.

 Form into a medium-sized disc, about 1 1/2 inches in height and place on baking sheet.

Bake bread for 55-60 minutes (time may vary depending on flour mixture)

Soft in the middle, crispy on the outside with bites of sweet and savory in-between. What more could you ask for? I dare you to not eat this all up in one day. Good luck.