IT’S HARVEST TIME!
If you’ve ever planted more than one “hill” of zucchini squash, you know that at some point in the season, the output of this reliable plant can be somewhat overwhelming. Here’s a tasty and scrumptious solution for using this prolific vegetable that is sure to remind you why you planted it in the first place.
This cake is vegan and simply scrumptious – sweet and with a lovely, pudding-moist texture. I like to top this cake with fresh fruit (such as raspberries or cut up peaches) and a squirt of Soyatoo. Or simply cool, sprinkle a bit of powdered sugar over the top, and serve as is.
1 c. unbleached white flour
1/3 c. whole wheat flour
1 c. turbinado or organic sugar
1/3 c. coarsely milled walnuts
1 ½ t. non-aluminum baking powder
½ t. soda
½ t. salt
½ t. cinnamon
½ c. vegetable oil
½ c. soy, rice, or hempmilk
2 c. shredded zucchini flesh (skin and all)
Preheat oven to 350 degrees. Combine all dry ingredients and stir to combine with a fork. Add vegetable oil and milk and stir just until combined – don’t overstir! Fold in shredded zucchini. The batter will be thick. Scrape batter into a 9″ round or square prepared pan and bake for 45 minutes or until a tester inserted in the middle comes out clean. Cool completely before cutting and serving.
Easy Bananas Foster
Bananas Foster is one of those recipes that is remarkably easy yet makes a great show in preparation. It’s one of the few ways I enjoy the subtile flavor of rum. While on a trip to the Caymans, where rum is everywhere, I picked up this recipe. If you have an electric stove, where the instructions say tip toward the flame and shake, simply light the rum in the skillet with a long stick camp lighter. The flame subsides as soon as the rum cooks off leaving behind a delicious caramelized flavor and scent. This can also be made with apples or even cherries, but for starters, try the banana.
4 ripe bananas (ripe meaning not green, but not blackened)
1/2 stick vegan margarine
1/3 c. packed brown sugar
1/4 c. dark rum (lightly spiced and preferably Caribbean)
Melt the margarine in a sauce pan or skillet. Peel and cut the bananas in half across, then in half again lengthwise. Add the sugar to the pan and stir into the margarine until everything just begins to bubble. Add the bananas and shake the pan or stir gently – the bananas are fragile. When the bananas are heated through, about 3 minutes, add the rum and tip the skillet away from you toward the flame (or away from you) and light the liquid. The rum with fire up or flambé. As soon as the alcohal cooks off and the flame subsides the bananas are done and you have a mighty fine dessert.
Serve over your favorite frozen dessert or on toasted frozen waffles.
Additional topping options include toasted coconut flakes, nuts, or even a sprinkle of granola.