Persimmon Bread

-

Pat and Allen shared at least a dozen persimmons with us from their bountiful harvest, along with their persimmon bread recipe. Here's a slightly tweaked, vegan version of their bread; turned out yummy!

Ingredients

1 tsp. baking soda
2 T lukewarm water
1 1/2 C persimmon puree

1 1/2 C sugar
1/2 C salad oil
2 flax eggs (2 T flaxmeal, 6 T warm water)

Dry:
2 C flour
2 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. cloves
1/2 tsp nutmeg
1/2 tsp. salt

1 tsp. lemon juice
1 C walnuts

Instructions

Remove skin and puree persimmons in a food processor.

Mix baking soda and warm water. Add persimmon pulp.  Let sit a few minutes.

Mix sugar, oil, and flax eggs.  Mix flour, baking powder, salt, cinnamon, cloves.  Combine persimmon and sugar mixture.  Add flour mixture with lemon and walnuts.

Pour into loaf pans. For a regular large loaf, bake at 400 degrees for 15 minutes; then reduce temperature to 350 degrees and bake for 45 minutes or until done. 

For small loaf pans (what I use): Cook at 350 degrees for 15 min.  325 degrees for 30 minutes.

Mixing it up:



Just a few of Pat & Allen's persimmons (at their house, not ours :)


Popular posts from this blog

Blood Orange Chocolate Olive Oil Cake

-
Image
Shelley Million gave us a blood orange cake when we made a backyard visit in March, and it was divine! I asked Larry what he wanted for his birthday, and he said this cake. Shelley made it with regular oranges and without the topping, and we had lots of oranges on our tree, so I did the same - except I made the topping and used a few blood oranges there, figuring I'd make it extra pretty for the birthday boy. I also doubled the recipe to make 2 rounds since we had 2 birthday parties, but 1 round is plenty for one group. (Also, our tree's oranges are HUGE, and blood oranges at the store were much smaller, so I used fewer oranges; adjust depending on your orange size.)  Ingredients (Makes one tall round; double for 2 rounds) zest from 2 oranges 1/2 C orange juice (from the 2 oranges) 1/2 cup olive oil, plus more for greasing 1 1/2 cups flour 2/3 cup dark cocoa powder, unsweetened 1 1/2 tsp baking soda 1/2 tsp salt 1 1/4 C sugar 1 C water 1 1/2 tsp white vinegar topping: 1 C powd
Read more

Za’atar Roasted Tofu with Chickpeas, Tomatoes and Tahini

-
Image
Judy and Robert made a variation of this delicious NYTimes recipe for Za’atar Roasted Tofu With Chickpeas, Tomatoes and Lemony Tahini for lunch before we enjoyed a beautiful hike through redwoods at Robert's Regional Recreation Area . Below is a variation close to what they made, and I want to replicate! Ingredients 14 oz firm tofu, drained 1 can chickpeas, drained, rinsed and patted dry 1 pint cherry or grape tomatoes (can also try butternut squash) 1 (8-ounce) bag leafy greens, such as baby spinach, baby kale, arugula, or mixed greens Salt and pepper Marinade: 3 garlic cloves, diced 2 lemons 2T oil 1 1/2 T za’atar dry spice mix  1 tsp dried oregano or marjoram 1/2 cup chopped flat-leaf parsley 2 T soy sauce (for 2nd half of marinade, used on tofu) Dressing: 1/4 C tahini 1 T honey 2T water Farro, barley, wild rice medley, or other grain, for serving Instructions Heat oven to 425 degrees. Cut the drained tofu into 1/2-inch-thick slices. Combine the chickpeas and tomatoes on a half
Read more

Zucchini Mushroom Quiche with Red Pepper Relish

-
Image
Our neighbor Elsa gave us 4 beautiful fresh leeks from her garden. I had been planning to make my chickpea tart , but then I found a mushroom leek quiche in Vegan Comfort Classics that looked worth a try! Here's my slightly adapted version, using zucchinis and mushroom. The red pepper relish is amazing on crackers or anything else you might serve a chutney with.  If you don't have time to make the relish, cranberry sauce or mango chutney is pretty good with the quiche. The Parm is totally optional; I've made this several times and don't usually bother with it anymore. Ingredients 1 large or 2 medium pie crusts; I like Wholly Wholesome or an easy  whole wheat pie crust Veggie saute: 2 T canola oil 2 C leeks or onion, diced 1-2 C mushrooms, sliced 2 C zucchini or broccoli, chopped 1 clove garlic, minced 1/2 tsp salt 1/2 tsp pepper 1 tsp sage (or 1T fresh) 1 tsp tarragon Tofu mix: 2 12-oz silken tofu 1/4 C nutritional yeast 1/3 C chickpea flour 1 T white v
Read more