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menu the abundance diet recipe page about/why vegan? search for: vegan chocolate chip zucchini bread (with a special sugary crust) years and years ago before i went vegan, a lovely neighbor brought me the most delicious chocolate chip zucchini bread. the loaf had an extraordinary sugary crust that gave the slices a satisfying crunch on the edges. naturally, i begged her for the recipe. i’ve revamped it here to make it vegan, as well as significantly reducing the sugar and fat content, however i wouldn’t go as far as to classify this as “health food.” regardless, it still tastes delightfully indulgent and it’s a wonderful way to use up any surplus of zucchini you may have. feel free to omit the chocolate chips or add nuts to make this recipe more to your personal liking. don’t hesitate to fight for the end pieces. vegan chocolate chip zucchini bread 3 cups organic unbleached all purpose flour. to make this loaf gluten-free, use a gluten-free cup for cup replacement flour plus 1 teaspoon xanthan gum 1 tablespoon ground cinnamon 1 tablespoon baking powder 1 teaspoon sea salt 1/2 cup organic sugar 1/2 cup organic light brown sugar, firmly packed 2 cups grated zucchini 1/2 cup aquafaba 1/2 cup safflower or other neutral vegetable oil 1/2 cup unsweetened organic applesauce 1 tablespoon vanilla extract 1 cup vegan fair trade chocolate chips method: preheat the oven to 325 degrees. sift the flour into a large mixing bowl. add the cinnamon, baking powder, salt, sugar and brown sugar. combine all the ingredients with a wire whisk. add the zucchini to the bowl and toss in the flour mixture until evenly distributed. add the aquafaba, safflower oil, applesauce and vanilla. stir until everything is well incorporated but do not over mix. fold in the chocolate chips. take two 8×4 loaf tins and generously grease them with vegan butter. add two heaped tablespoons of sugar to each loaf tin. tilt the tins to evenly dust the sugar around to the entire interior of the tins. gently tap out any excess sugar into the sink. scoop batter into the sugared loaf tins, evenly distributing between the two loaves. bake for 60 to 70 minutes until loaves are deeply golden and a toothpick inserted into the center comes out clean. let loaves cool for a couple of minutes in their tins before running a butter knife along the edges to carefully loosen the loaves prior to turning out onto a wire rack to further cool prior to serving. if the bread feels like it might stick, use the knife as a lever gently along the bottom edges too. makes 2 loaves. advertisements share this: email print facebook twitter pinterest linkedin google reddit tumblr pocket like this: like loading... posted in uncategorized on august 15, 2018 by somer mccowan . 1 comment ultra tasty vegan naan i’ve been almost entirely gluten-free as of late due to autoimmune issues, but i had company over for dinner tonight and wanted to make something to impress with ingredients i had on hand. i made a lovely chana masala with some basmati rice and came up with this ultra tasty vegan naan. after several recipe requests through instagram, i decided to put the recipe up on my site. here you go! ultra tasty vegan naan (makes 16 naan, recipe can be halved) • 1.5 cups warm water • 1 heaped teaspoon sugar • 2 teaspoons pink salt • 1 tablespoon instant yeast • 1.5 teaspoons baking powder • 1/2 cup soymilk combined with 1 tablespoon fresh lemon juice (let set for 5 minutes) • 1/4 cup extra virgin olive oil • 4.5 – 5 cups unbleached all-purpose flour (scoop and level) • melted vegan butter, mixed with several cloves of fresh minced garlic. plus black onion seeds (kalonji) for topping naan after cooking method: in a kneading apparatus (or use a large bowl and spoon and then your hands) add water, sugar, salt and yeast. mix to combine. then add baking powder, soymilk mixture, and olive oil. mix again. add the flour and mix until roughly combined. add the additional 1/2 cup flour if dough is too wet and sticky. then knead for 10 minutes or until dough is smooth and elastic. this is a soft dough. cover and let dough rest for one hour. then punch down and divide into 16 pieces. use a floured surface to shape each piece into a teardrop shape with your hands. heat a cast iron or griddle type skillet over medium high heat. once skillet is quite hot, brush with a bit of olive oil. cook until naan is puffed and brown on one side, then flip and let brown on the other side. repeat until all naan are cooked. brush warm naan with melted vegan garlic butter. then sprinkle with the black onion seeds (if desired). serve warm. share this: email print facebook twitter pinterest linkedin google reddit tumblr pocket like this: like loading... posted in uncategorized on july 15, 2018 by somer mccowan . 5 comments microwave coconut bacon i didn’t want to heat up my house today so i made my old standby coconut bacon recipe, but in the microwave. thought you might like to try it too. it takes less than 3 minutes total to make. microwave coconut bacon 1 tablespoon soy sauce, tamari (gluten-free) or coconut aminos (soy-free) 1 teaspoon pure maple syrup 1/2 teaspoon apple cider vinegar 1/4 teaspoon smoked paprika 1/2 teaspoon liquid smoke 1/4 teaspoon ground black pepper 1 cup large coconut flakes method: add the soy sauce (or substitute), maple syrup, vinegar, paprika, liquid smoke and pepper to a cereal sized bowl. give the mixture a quick whisk. add the coconut flakes and stir to coat evenly with the liquid marinade. put in the microwave, cook for 30 seconds, remove and stir. repeat, except at 15 second microwave intervals, stirring each time, until the coconut bacon is toasty. my coconut bacon took about 1 minute and 30 seconds total in a 1000 watt microwave. use caution as bowl will be hot. do not over-cook as it will definitely burn. coconut bacon will crisp up as it cools. if you don’t have a microwave, you can double this recipe and cook in the oven at 375 on a baking sheet for 10 minutes, stirring at least once halfway through. again, watch carefully so it doesn’t burn sprinkle on everything. love, somer share this: email print facebook twitter pinterest linkedin google reddit tumblr pocket like this: like loading... posted in uncategorized on july 6, 2018 by somer mccowan . 5 comments vegan and gluten-free crusty olive oil sourdough peasant bread about a month ago, i made a gluten-free bread recipe by dan lepard that sort of blew my mind. i’d never made gluten-free bread that rose so well -it doubled! i’d also been used to baking gluten-free bread dough that looked more like quick bread batter. this dough was sturdy! shapeable! dare i say: “fairly similar to gluten dough?” the secret to this bread lies in the psyllium husks and ground flax, both have rad “binding” abilities which gives the bread amazing structure like the gluten proteins in regular flour do. the bread also had such a delicious crispy crust without tasting like cardboard. however, due to some unknown cause, my first attempt had a slightly gummy interior, i suspect i didn’t bake it long enough or that altitude played a role there. i sent my mom the recipe and she made the loaf on the same day with better success than i had. regardless, we both agreed on one thing: we needed a sourdough version and a stronger flavor profile. my loaf: my mom’s loaf: we both kept playing with the recipe and last week during spring break at her house, we had a break through. sliced: toasted and half eaten: over the process of the last year, my mom had converted her positively ancient sourdough starter into a gluten-free starter. we made a seeded sourdough version of the bread and the results were brilliant, full bodied and full flavored. however her crust didn’t brown very well and the bread still didn’t contain any whole grains. so, when i got home i resolved to improve on the recipe even further. raised in a proofing basket : i tested and tested and then tested again until i had a crusty brown sourdough loaf

URL analysis for vedgedout.com

https://vedgedout.com/2018/07/06/microwave-coconut-bacon/?share=google-plus-1
https://vedgedout.com/2018/08/15/vegan-chocolate-chip-zucchini-bread-with-a-special-sugary-crust/
https://vedgedout.com/#cancel
https://www.google.com/amp/s/vedgedout.com/2012/10/31/virtual-vegan-potluck-spooky-vegan-macadamia-nut-brie-en-croute/amp/
https://vedgedout.com/2017/11/20/truffled-macadamia-nut-brie/?share=pinterest
https://vedgedout.com/recipes/
https://vedgedout.com/2018/07/06/microwave-coconut-bacon/?share=linkedin
https://vedgedout.com/2018/04/11/crusty-olive-oil-sourdough-gluten-free-peasant-bread/?share=email
https://vedgedout.com/2018/07/15/ultra-tasty-vegan-naan/?share=reddit
https://vedgedout.com/2017/10/27/vegan-pumpkin-chocolate-chip-cookies/?share=facebook
https://vedgedout.com/2017/10/27/vegan-pumpkin-chocolate-chip-cookies/?share=email
https://vedgedout.com/page/2/
https://vedgedout.com/2017/10/27/vegan-pumpkin-chocolate-chip-cookies/?share=reddit
https://vedgedout.com/2017/11/14/dads-wild-rice-cranberry-and-pine-nut-stuffing/?share=pinterest
https://vedgedout.com/2013/11/15/kick-ace-extra-sharp-raw-vegan-holiday-cheddar-cheese-ball-virtual-vegan-potluck-edition/
bbc.co.uk

Whois Information

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Domain Name: VEDGEDOUT.COM
Registry Domain ID: 1720641835_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.wildwestdomains.com
Registrar URL: http://www.wildwestdomains.com
Updated Date: 2018-04-18T16:45:10Z
Creation Date: 2012-05-15T20:32:08Z
Registry Expiry Date: 2019-05-15T20:32:08Z
Registrar: Wild West Domains, LLC
Registrar IANA ID: 440
Registrar Abuse Contact Email: [email protected]
Registrar Abuse Contact Phone: 480-624-2505
Domain Status: clientDeleteProhibited https://icann.org/epp#clientDeleteProhibited
Domain Status: clientRenewProhibited https://icann.org/epp#clientRenewProhibited
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Domain Status: clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited
Name Server: NS1.WORDPRESS.COM
Name Server: NS2.WORDPRESS.COM
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2018-11-21T13:26:58Z <<<

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  REGISTRAR Wild West Domains, LLC

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =vedgedout.com

  PORT 43

  TYPE domain

DOMAIN

  NAME vedgedout.com

  CHANGED 2018-04-18

  CREATED 2012-05-15

STATUS
clientDeleteProhibited https://icann.org/epp#clientDeleteProhibited
clientRenewProhibited https://icann.org/epp#clientRenewProhibited
clientTransferProhibited https://icann.org/epp#clientTransferProhibited
clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited

NSERVER

  NS1.WORDPRESS.COM 198.181.116.9

  NS2.WORDPRESS.COM 198.181.117.9

  REGISTERED yes

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