Monday, April 4, 2016

Currently Eating 4/4/16

If you've ever considered going vegan, or wondered what it's like, I implore you to watch this video. It pretty much sums it up (it's only 5 minutes):

I know, I'm amazingly funny.

But seriously, here's a recipe I made for the caretakers at the sanctuary when I went to volunteer this weekend. It's simple, it's delicious, and it's ~vegan~. It was the m-word (moist) and we all leveled up to Level 1293 Vegan.

Prep time:  
Cook time:  
Total time:  
Serves: Makes about 12 slices
  • Dry Ingredients:
  • 2 Cups Whole Wheat Flour
  • ¾ Cup White Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 3 Tablespoons Poppy Seeds
  • Wet Ingredients:
  • 1¼ Cups Non-Dairy Milk (such as soy or almond)
  • ½ Cup Canola Oil (or other light oil)
  • 2 Tablespoon Lemon Zest
  • ⅓ Cup Lemon Juice (from about 2-3 lemons)
  • 1 teaspoon Vanilla Extract
  • Lemon Icing
  • 1 Cup Powdered Sugar
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Lemon Zest
  1. Preheat your oven to 375F (190 C). Lightly grease a loaf pan.
  2. In a large bowl, whisk together all the wet ingredients and then set aside.
  3. Zest the lemons and then juice them. If you are making the icing, make sure to have extra and set that aside.
  4. In a medium bowl whisk together the wet ingredients, including the lemon juice and zest.
  5. Now pour the wet ingredients into the dry and stir until just combined. Don't over mix!
  6. Pout the batter into a loaf pan and bake for 45 - 55 mins, rotating once midway through. The loaf is ready when a toothpick inserted into the center comes out clean.
  7. Let cool completely before icing. When cool, mix the lemon icing ingredients together in a bowl. Set the loaf on a cooling rack over a baking sheet to catch all the excess icing. Drizzle the icing over the loaf. Let the icing set for about 30 minutes before slicing.

And just to sneak in more sanctuary photos...
The Tiniest Herd (10 kids and 2 lambs) gets chaotic 

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