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Zucchini Wheat Germ Bread
Aaron's Grandma's recipe
Use two 5" x 9" pans
Bake at 350 for 1 hour
Use toothpick test for "doneness"...stick toothpick in center and if it comes out clean it is done!
3 eggs
1 cup vegetable oil
3/4 cup brown sugar (packed)
3/4 cup granulated sugar
3 tsp maple flavoring
2 cups coarsely grated zucchini
2 1/2 cups flour
1/2 cup wheat germ
2 tsps baking soda
1/2 tsp baking powder
1 1/2 tsps salt
1/2 cup finely chopped nuts
1/3 cup sesame seeds for the top
Grease and flour bread pans by covering bottom and sides with butter and then flour.
Grate zucchini and set aside. Whip eggs, add oil, sugar, and maple. Mix until
foamy. Add zucchini and stir.
Combine dry ingredients in a separate bowl, except sesame.
Add dry flour mixture to wet mixture and stir until blended.
Make a crazy face (baking is fun!)
Pour into pans
Sprinkle sesame seeds on top and pop into the oven.
Cool in pans for 10 minutes and turn upside down on racks to finish cooling.
Chef: Air
Photos: Ang
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I frozen mango chunks! available in the frozen foods section at the grocery store.
I swear they are so good... the consistency of a mango lends itself to freezing quite well, they don't get all hard the way some frozen fruits do. Just thought I'd share that since I'm about to explode with delight.
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mmmmm...I want frozen mangos!
Grocery store time.
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Savory Sauce:
very similar to the sauce used on EVERYTHING at one of our favorite restaurants in Redondo Beach called the GREEN TEMPLE.
The Green Temple
1700 S Catalina Ave
Redondo Beach, CA 90277
(310) 944-4525
(it is vegan, but they have real cheese for some dishes if you ask for it)
my good friend justin is now taking over the raw items on the menu
this sauce is good on everything. we usually make brown rice with black or pinto beans with whatever vegetables in a huge bowl and drench it in the sauce. my favorite vege is white corn because it makes everything roughly the same size. hee hee
SAVORY SAUCE
3/4 c. safflower oil
3/4 c. water
1/4 c. Braggs Liquid Aminos
1/8 c. Brewer's yeast flakes
1/4 tsp. kelp powder
1/4 tsp. spike seasoning
1/4 tsp. basil
1 tsp. parsley
1/8 tsp. granulated garlic
1 1/2 tsp. lemon juice
1 1/2 tsp. Tamari sauce
1 pkg. firm tofu (16oz)
Put in the Blender! thats it!
( i like to puree the tofu in a food processor first, because it makes sure its really creamy...the blender is not as good)
It lasts a while in the fridge and it reheats well.
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i made the zucchini wheat germ bread a few weeks ago, and it was awesome... very "muffiny"
i really liked sprinkling cinnamon and sugar on top. thanks for sharing the recipe
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