Cookbook Recommendation: Babycakes NYC Cookbook!

First order of business: it' Vegan MoFo again! For you non blog nerds, that stands for the Vegan Month of Food, in which vegan bloggers get really jazzed on blogging and try to blog as much as they possibly can within the month of November. It technically started yesterday, but I was out of town (lame excuse, I know!) but I'm back and ready to blog!

For this year's MoFo, I am going to try to do a few cookbook recommendations per week since I love/collect/readthemliketheyareactualbooks vegan cookbooks. For the first selection, I want to talk about the Babycakes NYC Cookbook, written by Erin McKenna, the owner of the Babycakes NYC bakery. Last time I was in New York, I went there at least once a day for a whole week. This place is serious about vegan baked goods, and it is a huge blessing that Erin was kind enough to give us some of her secrets in this cute and fun-to-read cookbook. Babycakes is totally vegan, but that's not even the best part (well, it really is I guess)...they are extremely health-conscious, too! Babycakes is almost exclusively gluten-free, except a few recipes that use spelt flour; they also use mostly agave nectar to sweeten they're treats, with only a few desserts that have organic evaporated cane juice used; and...yes, there is more....they bake with coconut oil as their oil of choice, instead of refined oils. Could this get any better? Well, yes, they have frosting shots at the bakery...but we're talking about the book here! :)I have made a few of the recipes from the book so far, and they've all turned out great! The ingredients are more expensive, but oh so worth it when you taste the baked goods and when you think about how much better they are for you! And they people you share them with (yeah, right)!

Here's the Cornbread..... And the Spelt Biscuits (coconut oil makes them all buttery and stuff. mmm.)....

I have also made a modified version of the Pumpkin Muffins, turned into Pumpkin Bread, which I blogged about in my previous post.

All in all, I would say anyone who is vegan, health-conscious or gluten intolerant, or who loves to bake should get this book! Bonus, there is a picture and a little blurb about the adorable Jason Schwartzman in the book! He's vegan! And a hottie!

Healthy Pumpkin Bread!

Fall in Missouri is beautiful...changing leaves, clear blue skies, crisp breezes....and that means it's definitely that time of year again: time for pumpkin-y baked goods!! I modified this recipe from a Babycakes NYC recipe for banana bread, since I wanted to make a pumpkin bread that was free of refined sugars, refined oils, and refined flours. I think I succeeded--it tastes amazing! Especially slathered with homemade apple butter and/or almond butter!

I processed my own pumpkin that I got at the farmers' market (see how to do it yourself here!) but you can use canned pumpkin if you like...try to get organic if possible, though!Super Healthy Vegan Pumpkin Bread (gluten-free, soy-free, sugar-free)
Modified from Babycakes NYC recipe

2 1/2 cups gluten free all-purpose flour (or whole wheat pastry flour if you like)
2 tsp baking powder
2 tsp baking soda
1 tsp sea salt
1 tsp xantham gum (use tapioca or arrowroot if unavailable)
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp cloves
1/2 c coconut oil, melted
2/3 cup agave nectar
2/3 cup almond milk
1 tsp vanilla extract
2 Tbs ground flaxseed + 2 Tbs warm water
1 1/2 cup pumpkin puree

Preheat oven to 375 F. Lightly oil a loaf pan.
In a large bowl, sift together the dry ingredients (flour through cloves). Create a well in the center of the bowl and add in the wet ingredients. Whisk the wet ingredients together and incorporate into the dry ingredients, until completely mixed. Fold in the walnuts.
Pour into the oiled loaf pan; the batter is thick, so use a spoon to press the batter all the way down into the pan and ensure all air bubbles are pushed out. Smooth the top and sprinkle with extra cinnamon and walnuts if desired.
Bake for 30 minutes, rotate pan 180 degrees in the oven, and bake 20 more minutes, until an inserted toothpick comes out clean and the bread springs back slightly when touched.
Let cool in the pan at least 30 minutes before removing.

Another Round of Springy Tester Recipes! Urban Housewife and Vegan Bakesale!

Savory, from upcoming Vegan Girl's Guide to Life, ala Melisser (the Urban Housewife): Asparagus Almondine! Truly, spring has sprung! The Sweet, from Carla's (of The Vegan Year blog) upcoming Vegan Bakesale Cookbook:
Sunny Sunflower Bread. I am a quick bread fanatic, and sunflower seeds are one of the best flavors ever....what a perfect pairing!! Orange marmalade and Earth Balance made this the most wonderful breakfast!!

Also from Carla: Lavender Shortbread! Buttery, crispy, rich shortbread, infused with bright, floral lavender. Phenomenal with Earl Grey tea, and on its own, too!!!

Vegan MoFo: Pumpkin Bread!

It's already Day 8 of Vegan MoFo...I can't believe it! With such an awesome, rainy fall day like today, it was perfect weather for baking, drinking tea, and cuddling up with a nice book. Here's my recipe for pumpkin bread; I love love love it and I think you will too! I used pumpkin from a local pumpkin I roasted and pureed, as well as local whole wheat flour, but you could use canned pumpkin or regular all-purpose flour as well. I'm sure it would be great any way you try it!
Pumpkin Bread (makes 1 loaf)
Egg replacer for 2 eggs
1/4 cup sugar
2 Tbs canola oil
1/2 cup soymilk + 2 Tbs apple cider vinegar
1/2 cup unsweetened applesauce
1 1/2 cups pumpkin puree ( or 1 can of pumpkin)
3 cups whole wheat flour
1 tsp sea salt
1 tsp cinnamon
1 pinch each: nutmeg, allspice, cloves
1 Tbs baking soda
1 1/2 tsp baking powder
1 cup chopped pecans

Preheat oven to 350 F. Lightly oil a loaf pan and set aside.
In a large bowl, whisk together the egg replacer, sugar, applesauce, soymilk mixture, and canola oil. Whisk vigorously until well mixed. Fold in the pumpkin puree. Sift in the dry ingredients and stir until just combined, being careful to not overmix. Fold in 3/4 c of the chopped pecans.
Pour the batter into the loaf pan, then sprinkle 1/4 cup pecans over the top. Bake for 1 hour, until an inserted toothpick comes out clean.
Let rest in pan for 10 minutes, then turn out loaf onto a cooling rack to allow to cool completely.


So this pumpkin bread is super moist and flavorful and tasty. But it is even better when schmeared with this:PB and Co. Mighty Maple Peanut Butter!! It's like autumn in a nice little jar, ready to be eaten up! Of course, the PB is good on bananas, apples, toast, or a spoon, but believe me, these two are made for each other! Throw in a warm blanket and a mug of hot apple cider, and your fall dreams have come true!Not food-related, but here's a gratuitous shot of my kitties, Petey and Stewie! They're friends! Aren't they just soooo cute?!

Zucchini Bread!! With local zucchini!!

Summer just wouldn't be complete without me whipping up some Zucchini Bread made with homegrown zucchini! Here's my favorite favorite favorite new recipe that I came up with earlier this week...it is even more perfect slathered with Earth Balance and drizzled with a little agave nectar! Makes a great breakfast with a big glass of soymilk and a mug of strong black coffee! I think you'll love it, too. Vegan Zucchini Bread (makes 1 loaf)
2 1/2 cups whole wheat pastry flour
1 Tbs baking powder
1 1/2 tsp baking soda
1 tsp sea salt
1 tsp cinnamon
1/4 tsp nutmeg
Egg Replacer for 1 egg
1/2 cup canola oil
1/2 cup applesauce, unsweetened
1/2 cup sugar
3 cups zucchini, shredded
1 Tbs apple cider vinegar
1/2 cup chopped nuts, such as almonds or walnuts
1/2 cup raisins, optional

Preheat oven to 350 F. Lightly grease a loaf pan and set aside.
In a large bowl, sift together the dry ingredients and stir to combine. Create a well in the center of the dry mix and add in the egg replacer, applesauce, oil, and sugar. Stir until just combined, being sure to not over mix the batter. Fold in shredded zucchini, nuts, and raisins, if using. Pour into prepared loaf pan and spread to make an even layer. Sprinkle the top with more chopped nuts. Bake for 1 hour, until an inserted toothpick comes out clean, and top has begun to brown. Remove from oven and let cool for another hour or two before transferring to a cooling rack. Serve!

I have to give a holla to my friend, Gabi, who gave me the homegrown zucchini for this loaf! Local zucchini is the best, folks! Cherish it while we still got it!

Bianca's Back and a Recipe from My Grandma!

I have lots of yummy things to share, so I hope you're ready!

First off, the lovely Bianca of the Vegan Crunk blog is, as you know, working on her upcoming cookbook, Cookin' Crunk. After some issues with her computer situation, her new tester recipes are up...and they are delicious!

The first recipe on the list is.....Sweet Potato Bread! This is by far the best quick bread I have ever made or eaten!! And I have eaten my fair share of quick breads. It is so dense and moist, with a perfect balance of sweet potato and spice flavors...it is also healthier than most because it is made with very little oil and is made entirely with whole wheat flour! Yes, I even had some for breakfast...slathered with Earth Balance, of course. Sweet Potato Bread, in the pan.

Sweet Potato Bread, sliced and ready to be devoured.

The other recipe for this week was her Granny's Squash Casserole. This is a creamy yellow squash and rice casserole, made with a gravy sauce. It's texture and flavors are really comforting, and it smells just like a creamy casserole I would see at any of my family gatherings! I think I could fool some folks with this one. Anyway, the chewy texture of the brown rice with the soft baked squash is awesome. This makes an awesome side dish with some Cornmeal-Crusted Tofu and Roasted Brussels Sprouts, which is how I rolled with it. I highly recommend!!Granny's Creamy Squash Casserole

Now, a good foodage picture with no recipe...I'm still perfecting it! Last night for dinner, I made Vegan Monte Cristo Sandwiches!!! I loved these in my pre-vegan days, and I even had a veg version at the amazing Chicago Diner, which I also loved. It was high time that I tried making some myself! Well, these turned out so goooooood! I just put some veggie ham with some Follow Your Heart monterey jack cheeze and creole mustard between some whole grain bread that I French-toasted. I had to put them in the oven for a bit to melt the cheeze, but whatever. Then I served it up with some organic black cherry jam, and a side of Cajun-roasted potatoes. Brunch for dinner is the best. Period!
And now, for a veganized version of one of my grandma's recipes: Italian Sausage Ragout. This seems so simple, yet it is so wonderful. I crave this often and have just now decided to give it a shot. It turned out really savory and flavourful!! Perfect with some steamed broccoli....and some sorbet or vegan ice cream for dessert! Unfortunately, I cut my thumb pretty severely (4 stitches worth, thank you!) while chopping the veggies for this dinner, so be careful!! BTW, this copycat version got my grandma's seal of approval! Bonus!

Grandma's Italian "Sausage" Ragout

Grandma's Italian "Sausage" Ragout (serves 4)

1. 4 Vegan Italian Sausage links, sliced into 1/2" pieces
2. 1 large yellow onion, diced
3. 1 green bell pepper, diced
4. 2 cloves garlic, minced
5. 8 oz. mushrooms, sliced thinly
6. 1 can diced tomatoes, drained (I used the kind already seasoned with Italian spices)
7. 1 Tbs extra virgin olive oil
8. 1/2 tsp salt
9. 1/2 tsp black pepper
10. 1/4 tsp crushed red pepper
11. 1 Tbs Italian seasoning
12. 1/2 lb whole wheat linguine, uncooked

In a large stock pot, heat the olive oil over medium-high heat. When the oil is hot, pour the onions into the pan. Saute for 5 minutes, until softened and translucent. Add the green pepper, mushrooms, and garlic to the pan and saute for 5 more minutes on medium heat to soften. Add in the sliced sausages, tomatoes, Italian seasoning and crushed red pepper. Stir until well combined and cover. Turn to medium-low heat and allow to simmer while you make the pasta, about 20 minutes. Make the pasta according to the package directions, making sure you only cook the linguine to al dente. Add the salt and pepper, using more or less to taste, to the ragout mixture, along with 1/4 cup of the pasta cooking water. Stir well and serve immediately over the cooked pasta!

Seriously, try this dish. The Italian Sausages just give the sauce a little something extra, maybe it's love, I don't know. Oh, and I used the Field Roast brand Italian Sausages for mine, but the Tofurkey brand or even homemade sausages would rock, too!

Hey, what are you all doing/cooking/baking for Valentine's Day? I need ideas to steal!