“Tuscan Vegetable Soup & Vegan Zucchini Bread”
My darling Mom called & told me about the lovely vegan dinner she made tonight, so I asked her to take a photo & share the recipes for Vegenista!
I wish we lived a little closer, because this looks amazing! At least we live close enough that she can share some yummy bread when we have our lunch & movie date tomorrow! She “veganized” the zucchini bread by substituting applesauce for the eggs & said it worked like a charm. Nicely done, Mommy Cat!
Tuscan Vegetable Soup
From Ellie Krieger’s “The Food You Crave”
- One 15.5 ounce can cannellini beans preferably low sodium, drained and rinsed
- 1 tbsp olive oil
- 1/2 large onion diced (about 1 cup)
- 1 medium carrot, diced (about 1/2 cup)
- 2 stalks celery, diced (about 1/2 cup)
- 1 small zucchini, diced (about 1/2 lb) (about 1 1/2 cups)
- 1 clove garlic, minced
- 1 tbsp chopped fresh thyme or 1 tsp dried
- 2 tsp chopped fresh sage or 1/2 tsp dried
- 1/2 tsp salt, plus more to taste
- 1/4 tsp freshly ground pepper, plus more to taste
- 4 cups low sodium vegetable broth
- One 14.5 ounce can no salt added diced tomatoes, with their juices
- 2 ounces baby spinach leaves (2 cups lightly packed), chopped
- 1/3 cup freshly grated Parmesan cheese, (optional)
- In a small bowl, mash half of the beans with the back of a spoon and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt & pepper, & cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes and bring to a boil. Add the mashed & whole beans & the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with the Parmesan if desired.
“Grate” Zucchini Bread Veganized
Adapted from Jane Brody’s “Good Food Book”
- 3/4 cup whole-wheat flour
- 3/4 cup unbleached white flour
- 1/2 sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 cup of applesauce
- 6 tbsp vegetable oil
- 1 1/4 cups packed, grated unpeeled zucchini (about 1 medium)
- 1 tsp vanilla
- 1/2 cup finely chopped walnuts
- In a large bowl, combine the whole-wheat and white flours, sugar, baking powder, baking soda, salt, cinnamon, nutmeg & cloves.
- In a medium bowl, mix together applesauce, oil, zucchini, & vanilla. Add this mixture to the flour mixture, stirring the ingredients to combine them well. Stir in the walnuts.
- Pour the batter into a greased 9X5X3 loaf pan.
- Bake the bread in a pre-heated 350 oven for 50 to 60 minutes or until a pick inserted in the center of the bread comes out clean.
