Tuesday, October 29, 2013

Vegan Jalapeno Zucchini Bread

I made this recipe for my husband.  He loves spicy food and he loves my bread so I married the two together!


1/2 cup applesauce (unsweetened)
1/2 cup liquid from the jalapeno jar
1/2 cup your favorite oil.  I like coconut oil. 
2 1/2 cups grated zucchini
2 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 tablespoon onion powder
1 teaspoon sea salt
1 teaspoon garlic salt
4-5 cloves of fresh garlic, minced
2-4 tablespoons jarred jalapenos, finely chopped


Preheat the oven to 350F.  Grease and flour 2 bread loaf pans.  (this may look like you could make one large loaf, but it won't cook all the way through if you don't make the two smaller loaves.)  In one smaller bowl, mix your wet ingredients together.  In a large bowl mix all the dry ingredients together.  Pour the wet mixture into the dry and mix well.  Pour into the pans.  Bake for 50-55 minutes.  Insert a toothpick in the center of each loaf.  If it's done, the toothpick will come out clean.  Allow the loaves to cool for at least 15 minutes before digging in.  I highly recommend smearing some vegan cream cheese on a warm slice of this bread!  Enjoy!

Vegan Sweet Potato Soup

Spinkle a little more parsley on top.

I wasn't always vegan.  Once upon a time, I used to love clam chowder and the comforting feeling I got from the creamy soup when it was chilly outside.  Here is a cruelty-free version of a chowder that is a great comfort food!  Perfect for chilly fall weather. ~ Renny


6 cups of vegetable broth/stock
2 cans coconut milk
1 tablespoon olive oil
2 large sweet potatoes, cut into 1/2 inch cubes
1 cup sliced mushrooms
2 medium bell peppers, diced
1 medium onion, diced
1 large carrot, sliced
2 green onions, sliced
1 teaspoon dried parsley
2 tablespoons ketchup
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
2 tablespoons cornstarch
1 cup cold water


Pour the 1 cup of cold water into a small bowl with the cornstarch and whisk it together.  Throw everything into a large crockpot or Soup pot and allow to simmer, on low, until potatoes and carrots are fork tender.  A crockpot on low would take 2 hours - on high 1 hour.  On the stove 45 mins to 1 hour of simmering.  Stir occasionally and make sure it is not sticking to the bottom of the pot. 

Serve in a vegan bread bowl for an extra special treat.  This makes at least 15+ servings which is great for left overs.  You can freeze this in containers and it reheats well on the stove.