Monday, September 7, 2009

Corn and Zucchini Bread














It is a beautiful day at the lake today! This is our view from the upper deck! Brian and I are enjoying it and we just finished lunch and it was wonderful! I want to share the recipe with you!

The New Glucose Revolution Low GI Vegetarian Cookbook by Dr. Jennie Brand-Miller * Kaye Foster-Powell * Kate Marsh with Philippa Sandall

This is a great cookbook with lots of WONDERFUL looking recipes. This is the first one I have tried and it is yummy!









Corn and zucchini muffins

Serves 6

2 cups stone-ground whole wheat self rising flour
2 tsp baking powder
1 1/2 cups fresh corn kernels (about 3 small cobs)
2 (about 9 oz) zucchini, finely graged, moisture squeezed out
1 carrot about 4 1/2 oz findely grated
1/3 cup finely grated parmesan (I used sesame parm)
1 1/2 cups buttermilk ( I used soy milk)
2 tbsp light olive oil
2 eggs

These muffins are best eaten on the day they are made.

1. Pre-heat oven to 350 degrees F. Lightly grease a 6 cup large muffin pan.

2. Place the flour, baking powder, corn, zucchini, carrot and parmesan in a large bowl and mix well. In a separate bowl, whisk the buttermilk, oil and eggs together. Add to the dry ingredients and mix until just combined.

3. Spoon the mixture evenly among the muffin cups. Bake for 25-30 mins or until golden and a skewer inserted into the center comes out clean. Set asie in thepan for 15 mins before turning out. Serve warm or at room temperature.

Now, I am at the lake roughing it!!! I didn't have a muffin pan, so I made this into bread. I also didn't have any carrots, so I added in some red onion. I couldn't find self- rising whole wheat flour, so I made my own. Just add 1 1/2 tsp baking powder and 1/2 tsp salt to 1 cup flour! Easy peasy!

I served it with Garlic Cashew Spread.






This recipe is from Blossoming Lotus Vegan World Fusion Cuisine by Mark Reinfeld, Bo Rinaldi and the Chefs of the Blossiming Lotus. One of the prettiest cookbooks I own!

2 c cashews, macadamia or pine nuts
6 Tbsp olive oil
3 Tbsp lemon juice, fresh squeezed
5 med garlic cloves
1/4 c shoyu or to taste ( I used soy sauce)

Combine all ingredients in food processor and process until smooth. (this takes a while, so be patient!!)
All in all, it was a hit. Brian preferred his bread with Earth Balance on it instead of the garlic spread.
We also had homemade tomato soup. Perfect for sitting on the deck and enjoying a nice lunch on a beautiful day!

6 comments:

  1. hope you enjoyed your weekend of "roughing it" - I would never have imagined that combo together in a bread, but it looks and sounds delicious

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  2. Zucchini is something I wish I liked! I saw you were from Carl Junction. I lived there from 2001 to 2005...my son and his family still live in Joplin. My kids went to school there. The web certainly makes it a small world.

    :::visiting from SITS:::

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  3. Carma - the bread was delicious! It sounds weird, but oh so good!

    Jayne - thanks for stopping by. It sure is a small world. I actually graduated from CJ and we've lived here for a LONG time ;)

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  4. Thanks so much for dropping by....I'm always happy to see new people. I must say you have such a Awesome blog with lots of great information.

    I will have to try this Zucchini and Corn bread...this is new to me. :0)

    Wishing you a wonderful day. Please feel free to drop by anytime!

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  5. Yum, yum, yum! I'll have to try this sometime! It'll be a good way to get some veggies in my son! ;)

    Thanks for stopping by the other day! Have a great day!

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