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Vegan Quick Breads and SconesThere are lots more classic American baked goods in Great American VegetarianCLASSIC CURRANT SCONES Makes 8 large wedges Currant scones are a standard accompaniment to afternoon tea, but they're a great change-of-pace breakfast treat, too. Fresh out of the oven, they’re quite good with no embellishment, but a bit of all-fruit preserves is nice, too.
Combine the first five ingredients in the bowl of a food processor and pulse on and off until the mixture resembles coarse crumbs. Transfer to a mixing bowl and stir in the currants. Make a well in the center of the flour mixture and pour in the rice milk. Mix in, then work together with well-floured hands to make a soft dough, then form into a ball. If the dough is too sticky, work in a little more flour. On a well-floured board, roll the dough out into a 1/2-inch thick round. Place on a floured baking sheet and with a sharp knife, cut into 8 wedges halfway through the dough. Bake for 15 to 20 minutes, or until golden on top. Serve warm, split in half and spread with jam if desired. DENSE AND FRUITY BANANA BREAD Makes 1 loaf Wholesome and seductive all at once, this dark bread is wonderful with tea or as a breakfast bread.
Combine the first 6 (dry) ingredients in a mixing bowl and stir together. Make a well in the center of the flour mixture and pour in the bananas, applesauce, oil, and enough milk to make a smooth, stiff batter. Stir until thoroughly mixed, then stir in the dried fruit and optional walnuts. Pour the batter into a lightly oiled 9-by 5-by 3-inch loaf pan. Bake for 40 to 45 minutes, or until the top is firm and a knife inserted into the center tests clean. When cool enough to handle, carefully remove the bread from the pan, place it on a rack or platter, and allow it to cool until just warm before slicing. QUICK THREE-GRAIN BROWN BREAD Makes 1 loaf, about 10 slices Pop this easy bread into the oven while your favorite soup is simmering on the stove.
Combine the first 5 (dry) ingredients in a large mixing bowl and stir together. Combine the remaining ingredients in another mixing bowl and whisk together until smoothly blended. Make a well in the center of the dry ingredients and pour in the wet mixture, using enough milk to make a smooth, stiff batter. Stir together until completely combined. Pour the batter into a lightly oiled 9- by- 5- by 3-inch loaf pan. Bake for about 40 minutes, or until the top is golden brown and a knife inserted into the center of the loaf comes out clean. When cool enough to handle, carefully remove the bread from the pan, place it on a rack or platter, and allow it to cool until just warm before slicing. |
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