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Vegan carbs!

Vegan Irish Soda Bread

Vegan Irish Soda Bread

This Vegan Irish Soda Bread has actually made me like St. Patrick’s Day more! It is warm, dense, hearty, and low in sugar. It is also really fun and easy to make! Last year, I think I made about 5 of them within a span of two weeks because everyone liked them so much. 

vegan irish soda bread

The recipe is adapted from a great blog called Hungry Knomes. I remember being so excited when I found this recipe last year and it has really lived up to its expectation!

The bread before it goes in the oven

The bread before it goes in the oven

The weather was so beautiful this weekend! After walking the NYC High LIne, going for a run in Fort Green Park, and seeing A Gentlemen’s Guide to Love and Murder (which I highly recommend), I was hungry! This bread was a perfect addition to my Vegan Tomato Soup and Kale Salad.

The NYC Highline

The NYC Highline

Vegan Irish Soda Bread
Serves 12
A vegan version of a classic St. Patty's Day treat!
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
230 calories
49 g
0 g
0 g
7 g
0 g
104 g
2811 g
12 g
0 g
0 g
Nutrition Facts
Serving Size
104g
Servings
12
Amount Per Serving
Calories 230
Calories from Fat 4
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 2811mg
117%
Total Carbohydrates 49g
16%
Dietary Fiber 2g
8%
Sugars 12g
Protein 7g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups of soy or almond milk
  2. 2 teaspoons apple-cider vinegar
  3. 1 teaspoon vanilla
  4. 4 cups plus 2 tablespoons whole wheat flour
  5. 1/2 tsp. salt
  6. 1 tablespoon baking soda
  7. 1 tablespoon raw sugar (you can add 1 to 2 more if you like a sweeter bread)
  8. 1 cup raisins
  9. powder sugar to garnish
Instructions
  1. Pre-heat the oven to 375 degrees Fahrenheit.
  2. Whisk the soy milk and apple-cider vinegar until the milk becomes foamy. Set aside.
  3. Whisk the 4 cups of flour, salt, baking soda, and sugar together.
  4. Add the vanilla to the vinegar/milk combination.
  5. Blend the wet and dry ingredients together. The dough will be very dry, this is good!
  6. Add raisins!
  7. Knead the dough for about 5 minutes adding the 2 tablespoons of flour here if needed. You will know you need a little more flour if the dough is extremely sticky. Mine was and this really helped.
  8. Place the batter in a 8 inch pie tin with parchment paper.
  9. Sprinkle with a little flour.
  10. Make an X using a knife.
  11. Bake for 45-50 minutes until a knife comes out clean.
  12. Sprinkle with confectioners sugar and let cool for about 10 minutes before eating.
  13. Enjoy with a cup of tea or soy milk!
Adapted from The Hungry Knomes
beta
calories
230
fat
0g
protein
7g
carbs
49g
more
Adapted from The Hungry Knomes
Bed Stuy Foodie http://bedstuyfoodie.com/
megfood 022 vegan irish soda bread 

What is your favorite St. Patty’s Day treat?  

Vegan Orange Cranberry Muffins

IMG_2014
The cold weather is finally upon Brooklyn! On Saturday, for the first time this season, I was officially too cold without a jacket during the day. The farmers market was full of gourds, apple cider, and eucalyptus!

My friend and I made some delicious cranberry orange muffins. We used little Halloween cupcakes papers to make them festive. These muffins have a robust almond and orange flavor. They are hearty and not too sweet. They made the entire apartment smell wonderful!

IMG_1997
Yield: 2 dozen muffins
Time: About 45 minutes
Ingredients:
3 cups whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cloves
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup brown sugar
3/4 cup oil
1 cup applesauce
3 tablespoons of organic orange zest
1/4 cup orange juice
1 1/2 teaspoon vanilla
1 teaspoon almond extract
2 cups whole fresh or frozen cranberries
3/4 cup roasted almonds
IMG_1526

Method:
1. Pre-heat the oven to 350 degrees Fahrenheit.
2. Toast a few almonds by placing them in a frying pan with a little oil over medium-high eat and tossing until they are slightly brown.
3. In a large bowl, combine the flour, salt, baking powder, baking soda, cloves, cinnamon, and nutmeg. Stir together until well combined.
4. In a smaller bowl, combine the sugar, oil, applesauce, orange juice, orange rind, almond extract, and vanilla and stir together.
5. Add the wet ingredients to the dry ingredients and stir until you cannot see any flour.
6. Fold in the cranberries.
7. Grease the muffin tins or use cupcake papers.
8. Fill the tins until they are almost full. Place the almonds on top and press gently.
9. Bake for 23-25 minutes or until a knife comes out clean.

Vegan Pumpkin Muffins

IMG_1143

I have a confession to make. I LOVE fall. Every year as summer comes to a close, I find myself longing for fresh apples, squash, and tall leather boots. I bought my first squash of the season the other day, today I ordered vegan pumpkin cheese cake from Cinnamon Girl, and, I know it is too soon, but I have made pumpkin muffins (twice) already.

I am really excited about this recipe because it uses less oil than some other recipes I have tried. It is also bursting with fall flavors. It is also very quick and easy.

Cook time: 50 minutes
Yield: 12 medium or 18 small muffins
Ingredients:
Dry
2 cups whole wheat pastry flour
1/8 teaspoon allspice
1/8 teaspoon cloves
1/8 teaspoon freshly ground nutmeg
1 teaspoon cinnamon
1/2 teaspoon baking powder
1 teaspoon baking soda
a pinch of salt
Wet
1/4 cup of maple syrup
1/4 cup soy milk
1 can of pumpkin (pure pumpkin, not pumpkin pie mix)
1/2 cup of vegetable oil
Additional
1 cup of raisins
1/2 cup pumpkin seeds for topping

Pumpkin Muffin

Method:
1. Pre-heat the oven to 375 degrees Fahrenheit.
2. Grease a muffin tin or add muffin papers.
3. Mix the dry ingredients together in a large bowl.
4. Mix the wet ingredients together in a small bowl.
5. Combine the wet and dry ingredients.
6. Fold in the raisins.
7. Place the muffin mixture in the muffin tins (I filled each cup about 3/4 of the way full).
8. Bake at 375 for about 35-40minutes or until a knife comes out clean.
9. Let cool for about 5 minutes and enjoy warm or cool!

What are your favorite fall recipes that you would like to see made vegan?

Vegan Zucchini Muffins

Zucchini Muffins

Today was such a beautiful, cool day that I decided to make one of my favorite late summer/early fall dishes, zucchini muffins. I had some beautiful zucchini that I got at the Rosendale Farmers’ Market upstate this weekend. These muffins were very simple and they came out wonderfully.

Fresh, local zucchini!

Fresh, local zucchini!

Yield: 18 muffins
Ingredients:

3 cups whole wheat pastry flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/8 tsp cloves
1 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/2 cup brown sugar
3/4 cup oil
1 cup applesauce
1 1/2 tsp vanilla
2 cups fresh zucchini grated
3/4 cup raisins

Method:
1. Pre-heat the oven to 350 degrees Fahrenheit.
2. Grate the zucchini and set aside.
3. In a large bowl, combine the flour, salt, baking powder, baking soda, cloves, cinnamon, and nutmeg. Stir together until well combined.
dry ingredients
4. In a smaller bowl, combine the sugar, oil, applesauce, and vanilla and stir together.
5. Add the wet ingredients to the dry ingredients and stir until you cannot see any flour.
6. Fold in the zucchini and raisins.
Zucchini and raisins
7. Grease the muffin tins or use cupcake papers.
8. Fill the tins until they are almost full.
9. Bake for 23-25 minutes or until a knife comes out clean.

IMG_0972

Vegan Mango Coconut Muffins (Whole Wheat)

 
 
According to Rich these are the best muffins, vegan or otherwise, I have ever made.  They are light and sweet. The crumb topping is something I don’t often do, but it is a nice treat. The pieces of mango keep the muffins moist and add their sweet, tropical flavors. The coconut gets nice and crisp on top. 
 
 
 
These muffins are also incredibly quick and simple to make. It was a hot day when I made them and I was in and out of the kitchen quickly. 
 
 
Cook Time: 45 min
Yield: 1 dozen muffins
Recipe: Inspired by The Bakerita
      Muffins
1 1/2 cups whole wheat pastry flour. 
1/2 cup brown sugar (not packed)
1/4 teaspoon salt
1/2 cup unsweetened, shredded coconut
2 teaspoons baking powder
1/3 cup coconut oil
1 large banana mashed
3/4 cup of soy or almond milk 
1 tablespoon vanilla
1 cup of fresh mango peeled and cut into small 1/2 inch pieces
 
 
 
  Toppings 
1/4 cup flour
1/4 cup oats
1/4 cup coconut oil
1/4 cup brown sugar
3 tablespoons shredded coconut
1 teaspoon vanilla
 
Method
1. Pre-heat the oven to 375 degrees Fahrenheit and grease 1 muffin tin with vegan butter. 
2. Combine the dry ingredients (flour-baking powder) in a large bowl. 
 
 

3. Combine the wet ingredients (oil-vanilla) and whisk together until well combined. If your coconut oil is hard, you can whisk it separately to help it turn into oil. You could also leave it on the stove while it is pre-heating.

4. Add the wet and dry ingredients together, stirring until well combined. 
 
5. Fold in the chopped mango. Make sure your mango is not too large or it will break apart the muffins. After I took the picture below, I had to cut the mango again to make it smaller.
 

 6. In a small bowl, combine flour, coconut, and oats.

7. Mix in coconut oil and vanilla (for this phase, you want the oil to be a little hard because it will help to form the crumbs).

 8. Divide the batter evenly among the 12 muffin tins.

9. Add the crumb topping to each of the muffins.

10. Bake for 22-25 minutes at 375 degrees Fahrenheit, or until a knife comes out clean. 
11. Let the muffins cool for about 7 minutes before moving them to a cooling rack. 
 

 11. Enjoy with a little jam, soy milk, or tea.

Vegan Banana Peanut Butter Muffins

 

We were pretty much out of food last Friday before going out of town, hungry, and too tired to go to the grocery store. I decided I would make something with the few ingredients I had in my house. First, I tried avocado muffins with the two overripe avocados I had in my house. They turned out to be beyond overripe. I had already mixed the dry ingredients and so I needed to figure out a recipe I could make with that. I opted for banana muffins, then Rich suggested I put peanut butter in them. They came out great!

The muffins were moist and slightly dense. They tasted like banana bread with a hint of peanut butter. They made a great dinner and pre-running snack the next morning.

This recipe was really quick and easy, assuming you don’t try to make them with avocados first. Let me know how yours come out!

Recipe
2 cups whole wheat pastry flour
1 1/2 teaspoon baking powder

1 1/2 teaspoon cinnamon
2 bananas
1/3 cup maple syrup
1 teaspoon vanilla
1/3 cup vegan butter (I use Earth Balance)
1/2 cup peanut butter
1 cup soy milk

Method 
1. Pre-heat the oven to 350 degrees Fahrenheit
2. Mix dry ingredients (flour, baking soda, and cinnamon) together in a small bowl.
3. Mash the bananas and place them in a large bowl.
4. Add the remaining ingredients, besides the soy milk, to the mixture. Using an electric mixture, beat for about 1 minute.
5. Add half the dry ingredients and 1/2 cup of soy milk, mix again with the electric mixer.
6.  Mix in the remaining 1/2 cup of soy milk until all is well combined.
7. Grease muffin tins or use muffin papers. Place about 1/4 cup of batter in each muffin cup.
8. Bake for about 22 minutes, or until a knife comes out clean. Let cool for about 5 minutes before removing to a cooling rack.
Yield: About 2 dozen muffins

Homemade Vegan Cracker Recipe

I have been wanting to make homemade crackers for some time. Yesterday Rich surprised me and got me my favorite vegan cheese. I really wanted some crackers to go with it, but the gourmet corner store wanted to charge me $5 for about 12 crackers that had half of their calories from fat. I couldn’t justify it on so many levels. I decided this would be a great opportunity to finally make my own!

My favorite vegan cheese – made in Brooklyn!

This recipe was amazingly simple and I was pleasantly surprised by the crackers! They were light and savory. The whole wheat flour gave them a hearty flavor. The herbs and salt added the savory taste. The black pepper also made them a little spicy. My only complaint was they were a little thick, next time I will try to roll them thinner.

This recipe was inspired by a recipe from SpiceFoodie.

Cook Time: 25 minutes
Yield: 24-30 crackers


Recipe
2 cups whole wheat pastry flour (plus a little more for rolling and dusting)
1 teaspoon baking powder
2 teaspoons italian herbs (mixed rosemary, thyme, oregano)
1 teaspoon garlic powder
1 teaspoon ground black pepper
3/4 teaspoon salt
1/2 cup warm water
4 tablespoons olive oil

Method
1. Pre-head the oven to 400 degrees Fahrenheit

Vegan cheese, apples, and homemade crackers!

2. Add all of the dry ingredients together in a large bowl and mix well.
3. Make a well in the center and add the water and olive oil. Stir until the flour is no longer visible.
4. Sprinkle flour on the place you will roll them out. Add more sprinkled flour to the top or your dough and dust your roller with flour.
5. Roll the dough so that it is about 1/8 inch thick and transfer to a baking dish lined with parchment paper.
6. Use a pizza slicer to cut the crackers to the desired size and shape.
7. Bake for 12-14 minutes and then remove from the oven.
8.  Move the crackers to a cooking rack and give them about 8 minutes to cool.
9. Sprinkle with a little salt and/or herbs.

You can really get creative with the herbs and spices added. What kinds of herbs will you try?

Vegan Cinnamon Raisin Bread

 
 
 
I wanted to make a different variation of my usual Whole Grain Bread recipe. I made a cinnamon raisin bread that came out delicious! It was not as sweet as most cinnamon breads, which I really liked. The jumbo raisins and molasses provided a more subtle, natural sweetness.  The whole wheat flour made it hearty and healthy. It is best served warm. We couldn’t stop eating this bread!
 
 
Ingredients:
1 cup soy milk (almond milk also works)
2/3 cup water
2 tbsp olive oil
2 tbsp molasses
1/2 tsp salt (you can use a little more if you like saltier bread)
1/4 tsp cloves
2 tsp cinnamon 
3 ¾ cup whole wheat pastry flour
½ cup old fashion oats
1 cup of jumbo raisins
2 ¼ tsp active dry yeast
 
Method
1. Place the wet ingredients in the bread machine
2. Add flour, oats, and raisins. Make sure the raisins are separated (sometimes they stick together). 
3. Make a hole in the flour (see picture above) that is not too deep to touch the liquid.
4. Add the dry yeast in the hole. This is to keep the yeast from rising if you are setting your bread maker to start a little later. I love to set it for 3 hours before I wake up so I wake up to the smell!
5. Set your bread maker on the “whole wheat” setting.
6. Try to wait patiently for 3-4 hours, depending on your bread maker. Let cool for 15 minutes.
 
 
We used this bread to make tempeh reubens. The sweetness really added to the flavor. It was also great when warm with vegan cream cheese. 

Vegan St. Patrick’s Day Recipes

 
 
 
 
Here are some vegan St. Patrick’s Day recipe ideas. I decided to make traditional cabbage and Irish Soda Bread. I wasn’t really in the mood for imitation meat and didn’t want anymore carbs, so we made a lentil loaf instead. We were cooking for our families and so there was also the traditional corned beef available for those who wanted it.

If you are cooking all of these recipes at once, I recommend cooking the Irish Soda Bread first and letting it cool so you can use the oven for the lentil loaf. The lentil loaf is best served warm. Also, start the cabbage about 15 minutes before you want to eat. It will be done quickly and is also best served warm.

Irish Soda Bread (From an earlier post)

Ingredients
2 cups of soy milk
2 tsp. apple cider vinegar
4 cups plus 2 tsp. whole wheat flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. raw sugar
1 cup raisins

The Irish Soda Bread batter after mixing the wet and dry ingredients. The vinegar and baking soda have a reaction. 

Method
1. Preheat the oven to 375 degree Fahrenheit.
2.  Whisk the soy milk and apple cider vinegar until the milk becomes foamy. Set aside.
3. Whisk the flour, salt, baking soda, and sugar together.
4. blend the wet and dry ingredients together. The dough will be dry, this is good.
5. Fold in raisins.
6. Knead the dough for about 5 minutes adding the 2 tbsp. of flour.
7. Place the batter in an 8 inch pie tin with parchment paper.
8. Sprinkle with a little flour.
9. Make an X using a serrated knife.
10. Bake for about 50minutes or until a knife comes out clean.
11. Sprinkle with confectioners sugar and let cool for 10 minutes on a rack before eating.

 

Vegan Lentil Loaf

Inspired by Whole Foods

I was a little nervous about this new lentil loaf recipe. I couldn’t understand what would hold it together. It came out really good and it stayed intact. However, if you are cooking this for guests, cut and serve it for them as it is a little delicate. 

 
Rich and I cooked this meal together for our families.
















Ingredients
1 cup lentils
3/4 cup bulgur wheat 
1 large onion
10 ounces cremini mushrooms
1 red bell pepper
1/4 cup apple cider vinegar
2 tsp. italian seasoning (equal parts dried rosemary, oregano, thyme, and parsley)
1/2 tsp. black pepper
1/2 tsp red pepper flakes
3/4 cup quick oats
1/2 cup fresh parsley

Rich made me a finely chopped red pepper heart.

Method
1. Bring two cups of water and lentils to a boil. Cover and simmer for about 20 minutes or until lentils are soft. 
2. Bring 1 1/2 cups of water to boil and add bulgur. Let simmer for about 20 minutes or until the water is absorbed.
3. Preheat the oven to 375 degrees Fahrenheit.  
4. Finely chop onion and sauté on medium heat for about 5 minutes. 
5. Add finely chopped mushrooms and sauté for 5 more minutes. 
6. Add finely chopped red bell pepper and apple cider vinegar. Cook until vinegar is absorbed (about 3-5 minutes). 
7. Mix in spices and dried herbs. 
8. Remove from heat and mix in lentils, bulgur wheat, oats, and fresh parsley. 
9. Place parchment paper in a bread pan. 
10. Add the mixture to the bread pan and pack it down tightly with a spoon. 
11. Bake at 375 degrees Fahrenheit for 1 hour. 
12. Let the loaf sit in the pan and cool for about 20 minutes. This will help it to hold its shape. 
13. Garnish with organic ketchup and parsley. 

 

St. Patrick’s Day Cabbage! 

This is a favorite recipe in our family that my mom has been making forever. It is amazing how good simple cooked cabbage is!

Ingredients
1 tbsp. olive oil
1 large head of cabbage
1/4 tsp salt
1 tsp. sugar
1/2 tsp. black pepper

Method
1. Heat some olive oil in a pan on medium high heat.
2. Add cabbage and stir every 45 seconds so that pieces are browning but not burning. *You may not be able to fit all of the cabbage at once. That’s okay, just add more once the cabbage has cooked down a little or do it in two batches. 
3. After the cabbage has cooked down, add salt, sugar, and black pepper.  
4. Serve warm!

Vegan Irish Soda Bread

The finished product!

St. Patrick’s Day is creeping upon us (in case you are wondering it is Sunday, March 17th). Here is a simple Vegan Irish Soda Bread recipe you can make using ingredients you probably already have in your house. The end result was not as dry as traditional Irish Soda bread but it had a similar flavor. This recipe was inspired by a new blog I am following, Hungry Gnomes.

Make an X in the uncooked dough


Ingredients
2 cups of soy milk
2 tsp. apple-cider vinegar
4 cups plus 2 tbsp. whole wheat flour
1/2 tsp. salt
1 tsp. baking soda
1 tbsp. raw sugar
1 cup raisins

Method 
1. Pre-heat the oven to 375 degrees Fahrenheit.
2. Whisk the soy milk and apple-cider vinegar until the milk becomes foamy. Set aside.
3. Whisk the flour, salt, baking soda, and sugar together.
4. Blend the wet and dry ingredients together. The dough will be very dry, this is good!

The batter will be dry

5. Add raisins!
6. Knead the dough for about 5 minutes adding the 2 tbps. of flour here if needed. You will know you need a little more flour if the dough is extremely sticky. Mine was and this really helped.
7. Place the batter in a 8 inch pie tin with parchment paper.
8. Sprinkle with a little flour.
9. Make an X using a serrated knife.
10. Bake for 45-50 minutes until a knife comes out clean.
11. Sprinkle with confectioners sugar and let cool for about 10 minutes before eating.
12. Enjoy with a cup of tea or soy milk!

Want more vegan St. Patrick’s Day recipes? Check out some more ideas from a recent post here.