Vegan Zucchini Banana Bread


Vegan Zucchini Banana Bread #veggieangie

Happy Monday friends! I’m feeling good about getting this week kicked off right. We had a great production meeting yesterday and today we are getting back to our daily exercise and healthy smoothie routine. I love Earth Burger and Thai Hot, but we have to balance eating out with cooking healthy meals at home. That said, I can’t wait till the next time we visit either of those restaurants, it’s all about supporting local businesses (and amazing vegan food).

Vegan Zucchini Banana Bread #veggieangie

Anyway! I have been baking at home lately and my new favorite quick bread recipe is this Zucchini Banana Bread. I got burnt out on my old Banana Bread Muffin recipe (which is still my Mom’s favorite), so I’ve been looking for a new banana bread recipe to try. When I saw Isa over on PPK share this recipe with zucchini, I just had to try it.

Vegan Zucchini Banana Bread
Makes 1 loaf, Recipe adapted from Post Punk Kitchen

· 1 large ripe banana
· 3/4 cups organic sugar
· 1/4 cup unsweetened applesauce
· 1/4 cup canola oil
· 2 teaspoons vanilla extract
· 1 cup grated zucchini
· 1 1/2 cups unbleached all-purpose flour
· 1 teaspoon cinnamon
· 3/4 teaspoon baking soda
· 3/4 teaspoon salt
· 1/2 cup coarsely chopped walnuts

Vegan Zucchini Banana Bread #veggieangie

Preheat your oven to 350° F. Lightly grease an 8×4 or 9×5 metal bread pan with canola oil. In a large mixing bowl, use a strong fork to mash the banana. Mix in the sugar, applesauce, canola oil, and vanilla. Then add the grated zucchini, no need to press out the excess moisture from the zucchini. Add in 1 cup of the flour, the cinnamon, baking soda, and salt. Mix with a large spoon to combine. Lastly, stir in the remaining 1/2 cup flour and the walnuts. Pour the batter to the prepared pan and bake for 45 minutes. Remove from oven and check the bread by sticking a toothpick in the center. If it comes out clean, it’s ready. If it needs more time, turn heat down to 300° F and bake for an additional 10 to 15 minutes. Cool in the pan for 10 minutes and transfer to a cooling rack. Allow to cool completely before slicing and serving, enjoy!

Vegan Zucchini Banana Bread #veggieangie

I love zucchini in baked goods, my favorite homemade cookie recipe is my Zucchini Chocolate Chip Cookies, which I just might be baking today for a surprise event. I’m terrible at keeping secrets, so let’s just change the subject! My blog has received lots of attention the last few days since my Vegan White Pizza was published on Finding Vegan. Thanks to all of you who have visited in the last few days, it’s nice to meet you all!

Vegan Zucchini Banana Bread #veggieangie


Vegan News

· Join the San Antonio Vegetarian Society for an outdoor feast at Earth Burger tomorrow, June 24 at 7pm. If you’d like to attend, RSVP on Meetup.

· Have you heard about Soylent? It’s FDA approved product designed to replace food. It’s a very futuristic way to think about nutrition. Luckily the powder is vegan, but you have to create your own “plant-based oil blend in order to ensure the correct nutritional profile”.

· Check out this Houston based Community-Based Photography Project called No One’s Dog. They are asking the Houston community to share images of homeless dogs with the hope that increased visibility will lead to positive change in the lives of residents and animals alike. Selected images will be exhibited at DiverseWorks from July 26 – August 9, 2014.

xo angie

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Local Review: Earth Burger Veggie Burger Stand


Earth Burger San Antonio #veggieangie

Happy Monday! If you’re reading this you need to make plans to visit San Antonio’s first Plant-based Fast Food restaurant, like, now. The hubby and I visited on their first day open to the public last Friday. Earth Burger is a free-standing restaurant located in the Park North Shopping Center at 410 and San Pedro. We ordered our lunch from a very friendly Earth Burger employee, got our sweet teas, and sat in a cute diner style booth next to wall of big bright windows.

Earth Burger San Antonio #veggieangie

I excitedly watched a steady stream of people dining inside and going through the drive-thru. It pleased me to see so many people supporting vegan food in San Antonio. The food arrived before I knew it. I barely had time to take a couple of photos before we devoured everything.

Earth Burger #veggieangie
Earth Burger

Earth Burger Sandwich #veggieangie
Spicy Chik-n Sandwich

The burger and sandwich sizes are just perfect, they fill you up without feeling like you just ate a fast food burger. The fries were soft and yummy, but it’s good to know I have healthier options for sides such as edamame, apple slices, hummus and carrots, and kale salad. Their cookies were amazingly soft and chewy, I expected no less considering the amazing vegan baking that goes down over at Green Vegetarian Restaurant.

Earth Burger Fries #veggieangie
Earth Burger Fries

Earth Burger Cookie #veggieangie
Earth Burger Chocolate Chip Cookie

The entire Earth Burger menu is vegan with the exception of the Gluten-free burger and string cheese. Since 2007 the Green Vegetarian team has proven that San Antonio loves vegetarian and vegan food. Their two restaurant locations are greatly supported by their surrounding communities and this new Veggie Burger Stand is off to a great start.

Earth Burger Menu #veggieangie
Earth Burger Drive-Thru Menu

You should visit Earth Burger because it’s convenient, affordable, locally owned, family friendly, and delicious! We plan to visit again soon to try out other menu items. The hubby has his eye on the Chik-n Tender Basket and I know I’ll be ordering the Coconut Soft Serve for dessert!

Earth Burger
Park North Shopping Center
818 NW Loop 410, 78216
Open Sunday – Thursday 10am-10pm, Friday 10am-8pm, Closed Saturday
www.eatatearthburger.com / Earth Burger on Facebook

xo angie

p.s. Go Spurs Go!

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White Vegan Pizza with Sundried Tomatoes and Rosemary


White Vegan Pizza #veggieangie

I can’t believe the Spurs lost by two points in last night’s game! I mean, Happy Monday. We’ve been following the Spurs all season long and are so excited to be in the NBA Finals. We watched the first game at my sister Sarah’s house last Thursday. She made us delicious vegan-friendly party snacks such as Buffalo Sandwiches and Smart Dogs in a Blanket. She inspired me to make awesome game night food. You definitely want something that’s easy to modify, share, and everyone loves. There is only one answer: pizza.

White Vegan Pizza #veggieangie

White Vegan Pizza
2-4 servings, Recipe Adapted from Sweet Beat and Green Bean

Pizza Crust
· 1 1/2 tsp active yeast
· 2 tbsp sugar
· 1 cup warm water
· 1 tsp salt
· 2 tbsp + 1 tbsp + 1 tbsp olive oil
· 2 cups all-purpose flour + 1 cup flour for dusting
· 1 tbsp chopped fresh rosemary

Garlic Coconut Sauce
· 6 cloves garlic
· 1/2 cup coconut milk
· 1/4 tsp salt

Toppings
· 1/2 cup sundried tomatoes in olive oil
· 1 tsp chopped fresh rosemary

White Vegan Pizza #veggieangie

Combine the yeast and sugar in a small bowl, pour in the warm water, and stir. Allow the mixture to proof for 10 minutes. You’re looking for a bubbly foam to start forming on the surface. Mix in salt and 2 tbsp olive oil. Slowly add in flour and rosemary until it combines into a loose dough. If the dough is too sticky to form in your hands, add more flour 1/4 cup at a time.

Lightly flour a clean surface and turn the dough out onto it, kneading for about a minute. Add 1 tbsp olive oil to a large, clean bowl. Transfer the dough into the bowl and roll it around so it’s evenly coated. Cover the bowl with a damp tea towel and allow the dough to rise for 2 hours, or until doubled in size.

White Vegan Pizza #veggieangie

Preheat the oven to 475°F. Rinse the sundried tomatoes, drain, and set aside. Sauté garlic cloves in 1 tbsp olive oil over medium heat until browned. Blend the garlic with the coconut milk and salt in a food processor.

White Vegan Pizza #veggieangie

Lightly flour a large baking pan and the top of the dough. Transfer the dough from the bowl onto the pan, adding flour to your hands and the dough if needed. Gently press the dough into a large oval with slightly thicker edges.

Pour the garlic coconut cream evenly across the crust. Add the sundried tomatoes and rosemary. Bake at 475°F degrees for 10 minutes or until the edges have lightly browned. Allow the pizza to cool slightly before slicing. Enjoy!

White Vegan Pizza #veggieangie

This pizza will go perfectly with tomorrow night’s game. Go Spurs Go!

xo angie

p.s. Apparently, last Friday was National Donut Day. Celebrate late with my Chocolate Covered Vegan Donuts!

 

Posted in Pinned it Made it, Savory Recipes | Tagged , , , , , , , , , , , | 39 Comments

Edamame Sushi Bowl


Edamame Sushi Bowl #veggieangie #vegan
Edamame Sushi Bowl

This past weekend we celebrated my nephew Dylan’s 6th birthday. There was a big party at my sister’s house complete with an appearance by Darth Vader. (Thank you again Karl for letting us put you in a costume on a hot day and having 10 kids with weapons attack you). Today and yesterday have been our days “off”. I’m still making time to complete a residency application and test a new recipe, but when you want to do those things they are not technically “work”.

Edamame Sushi Bowl #veggieangie #vegan
My Meatless Monday lunch

The last few weeks the hubby and I have been sticking to a regular workout schedule and enjoying lots of fruit and veggie smoothies. We have also been cooking a nice meal together for lunch. I actually can’t remember the last time we had lunch at a restaurant, which means we’re saving money. While the hubby was getting his haircut this past week I was reading through a Fitness magazine to pass the time. I found a couple of recipes that sounded so good I wrote them down on the back of my receipt before we left. I decided to try the Edamame Sushi Bowl recipe first, since I’ve been on an edamame kick. I made a few modifications to make it my own, and it came out delicious!

Edamame Sushi Bowl
Serves 4, Recipe Adapted from Fitness Magazine

Edamame Sushi Bowl Sauce
· 2 tbsp soy sauce, reduced-sodium if desired
· 1 tbsp chili garlic sauce
· 1 tbsp honey flavored agave
· 1 tbsp grated ginger
· 1 tsp sriracha
· 1 tsp sesame oil

Cook 2 cups sushi rice according to package directions, this will yield 4 cups cooked rice. Whisk together soy sauce, chili garlic sauce, agave, ginger, sriracha, and sesame oil in a small bowl.

Edamame Sushi Bowl #veggieangie #vegan
Edamame Sushi Bowl Sauce

Edamame Sushi Bowl Vegetables
· 3 cups cooked edamame
· 1 cup shredded carrots
· 1 cucumber, cut into matchsticks
· 1/2 cup diced green onion

In a large bowl add edamame, carrots, cucumber, and green onion. Pour the edamame sushi bowl sauce over the vegetables and toss the vegetables together gently.

Edamame Sushi Bowl #veggieangie #vegan
Chopping Sushi Bowl Vegetables

Edamame Sushi Bowl #veggieangie #vegan
Vegetable Mixture

Edamame Sushi Bowl Toppings
· 1 cup cooked sushi rice per serving
· 2 sheets roasted seaweed cut into bite-size pieces
· 1 avocado, diced
· 1 tbsp toasted sesame seeds

Add 1 cup warm sushi rice to a single serving bowl. Add 1/4 vegetable mixture, 1/2 sheet seaweed pieces, 1/4 diced avocado, and top with sesame seeds. Enjoy!

Edamame Sushi Bowl #veggieangie #vegan
Big Sushi Bowl serving for the hubby!

Mark really loved this recipe, especially after adding more sriracha for a spicier kick. I particularly loved the sweet ginger and sticky sushi rice. This recipe checks all the boxes for the perfect lunch, it’s easy, fast (if you pre-cook the rice), delicious, filling, and would make for a great packed lunch or picnic. While I was preparing this recipe I kept thinking it was Sunday. It just feels like a relaxing Sunday. I’m looking forward to going for a nice walk, watching French Open Tennis matches, and having Edamame Sushi Bowl leftovers. Also, wish me luck finishing our residency application!

xo angie

P.S. Thanks to Meatless Monday for featuring my Edamame Burger in this week’s Newsletter.

Posted in Gluten-Free, Savory Recipes | Tagged , , , , , , | 5 Comments

Umami Edamame Burgers with Homemade Buns


Edamame Veggie Burgers with Homemade Buns #veggieangie #vegan
Umami Edamame Veggie Burger

Happy Memorial Day! It was pouring rain when I started writing this post. I can imagine there are a lot of outdoor celebrations being pushed indoors or canceled all together. Since it rained all morning the hubby and I didn’t go for our 3 mile run or to the grocery story to pick up burger buns. That meant I had to bake some buns myself, for the first time! It took a little while, but it was worth it for warm, homemade burger buns.

Homemade Burger Buns #veggieangie #vegan

Vegan Burger Buns
Makes 4 large or 6 medium buns, Recipe adapted from Holy Cow!

· 2 tsp organic pure cane sugar
· 1 1/2 tsp active dry yeast
· 1/2 + 1 cup warm water
· 3 cups all-purpose flour
· 1 tsp salt
· 1/2 tsp baking soda
· 3 tbsp + 1 tsp canola oil
· 1 tsp sesame seeds, optional

Combine the sugar, yeast, and 1/2 cup warm water in a stand mixer bowl. Allow the mixture to proof for 10 minutes. You’re looking for a bubbly foam to start forming on the surface. Once the yeast has proofed, add the flour, salt, and baking soda into the bowl. Knead on low-speed for about 5 minutes, slowly pouring in the remaining 1 cup of warm water until the dough is smooth but slightly sticky. Add the oil and continue kneading on low-speed for an additional minute until the oil has been absorbed by the dough. If the dough is too sticky to form in your hands, add more flour 1/4 cup at a time.

Add 1 tsp oil to a large, clean bowl. Transfer the dough into the bowl and roll it around so it’s evenly coated. Cover the bowl with a damp tea towel and allow the dough to rise for 1 1/2 hours, or until doubled in size.

Preheat the oven to 375°F degrees. Punch down the dough. Take the dough out of its bowl and separate it into four equal parts and form the parts into smooth bun shapes. Place the buns on a lightly greased and floured baking sheet, at least a couple of inches apart. If desired, brush the buns with a canola oil and sprinkle sesame seeds on top. Place the buns in the oven and bake 25 minutes. Once the buns are golden brown, remove them from the oven and place them on a rack. Allow the buns to cool before slicing them in half.

Edamame Veggie Burgers with Homemade Buns #veggieangie #vegan
Umami Edamame Veggie Burger

While my dough was rising I began working on my Umami Edamame burgers, say that five times fast. My sister Sarah gave me some umami seasoning the last time we visited her family. It has a magical aroma, that is difficult to describe. According to Wikipedia “It can be described as a pleasant ‘brothy’ or ‘meaty’ taste with a long-lasting, mouth-watering and coating sensation over the tongue.” That sounds like something that needs to go into a veggie burger, now.

Umami Edamame Burger Patties
Makes 4 large or 6 medium patties, Recipe adapted from A Beautiful Mess

1 flaxseed egg (1 tbsp flaxseed meal + 3 tbsp warm water)
3 cups cooked edamame
1 cup white onion, chopped
2 garlic cloves
1/4 cup chopped fresh cilantro
1/2 cup brown rice
1 tsp umami seasoning
1/2 teaspoon red pepper flakes, optional
salt and pepper to taste

Edamame Veggie Burgers #veggieangie #vegan
Umami Edamame Veggie Burger mixture

Prepare the flax egg in a small bowl by combining the flaxseed meal and warm water. Place the flax egg, covered, in the fridge to set for 10-15 minutes. I use frozen edamame, which takes 5 minutes to cook in the microwave. In a food processor, blend together 2 cups edamame, onion, garlic, cilantro, 1/4 cup brown rice, flax egg, umami, red pepper flakes, salt, and pepper until a thick paste forms. Roughly chop the remaining 1 cup edamame and add it to a medium bowl with the paste and remaining 1/4 cup rice. Mix together until just combined. Using clean hands, form 4 large or 6 medium-sized patties. Cook them right away, or wrap them in plastic and freeze them for another day.

Edamame Veggie Burgers  #veggieangie #vegan
These Umami Edamame Veggie Burger patties are ready for cooking!

To cook, heat 1 tbsp olive oil in a large pan over medium heat. Lightly dredge the patty in flour and place them in the pan. Cook for a few minutes on both sides until brown and crispy.

Edamame Veggie Burgers with Homemade Buns #veggieangie #vegan
Umami Edamame Veggie Burger

I served our burgers with lettuce, slices of avocado, and vegenaise. They were so big, we didn’t need to serve anything on the side. My burger got a little messy, but they were even more delicious deconstructed and eaten with my fingers. The rain has finally stopped, so we can maybe go for a jog later this afternoon. I hope you have a restful Memorial Day. Let’s all take a moment to thank all the men and women who have sacrificed for our country. I hope that those lost will never be far from our minds. See you all next week!

xo angie

Posted in Savory Recipes, Veganized It! | Tagged , , , , , , , | 6 Comments