Vegan MoFo 2012 | 6
Welcome to week two! How was your weekend? Mine was fantastic, primarily because I got to spend it celebrating seven years with this guy:
It was seven years ago that we went on our first date. He had a game that night that ran late, so we met at about 11 o’clock, caught a movie and then went back to his place where we stayed up talking until six in the morning…and the rest is history. :)
To celebrate, we headed down to the Crossroads District for First Fridays and for dinner at Cafe Gratitude. I’ll spare you the dark and grainy pictures from my phone, but just know that you must try the I am Present (bruschetta with cashew mozzarella, tomatoes, basil and drizzled with olive oil and balsamic vinaigrette) and the I am Transformed (tacos with rice, beans, guac, salsa and cashew nacho cheese) if you get a chance! I’ve loved everything I’ve tried, but these two are definitely my new favorites.
I’m so excited to share this recipe with you today! Have you heard about the trend of using quinoa in unexpected places? I’ve seen quinoa pancakes…quinoa cookies…quinoa muffins. And they’re not named so because they’re made with quinoa flour — they’re made with whole, cooked quinoa.
Knowing how the cooked seed can add moisture and act as a binder of sorts in burgers, it made sense that it would do the same in baked goods. But what about the flavor and texture? I tested it out with a batch of blueberry bread, and the results were dangerously good. Someone seriously needed to take the loaf away from us, because we could not. put. it. down.
The fluffy quinoa gives the bread a lighter quality, and it’s one of the moistest breads I’ve ever had. It’s not very sweet (you can certainly add more sugar/sweetener if you’d like), but it is just sweet enough to provide nice contrast with the lemon glaze.
- 1 ripe banana
- ⅓ cup plain or vanilla soy yogurt
- 1 cup plain soy milk
- ⅓ cup sugar
- 1 tsp vanilla extract
- ¾ cup cooked quinoa
- 2 cups whole wheat flour
- 1½ tsp baking soda
- 1 cup frozen blueberries
- 1 tbsp lemon juice
- ½ cup powdered sugar
- Preheat oven to 350º. Lightly grease and flour a loaf pan and set aside.
- In a medium sized bowl, mash the banana until goopy. Add yogurt, milk, sugar, vanilla extract and quinoa, and mix until well combined. Add flour and baking soda, and mix until blended well. Fold in the blueberries and pour the batter into the prepped loaf pan and smooth the top with a spatula.
- Bake for about 40 – 45 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cool for 10 minutes.
- Meanwhile, in a small bowl, mix together the lemon juice and sugar until smooth (you can add a few more drops of juice, a little at a time, if necessary). Remove the bread from the pan and using a spoon, drizzle the glaze over the top and sides of the bread. Let it chill in the refrigerator for at least an hour to let the flavors continue to develop, then slice and serve.