Full disclosure: I’m a vegetarian who loves tofu. Have you noticed? See examples A, B, C, D, etc.
I’m also a vegetarian who doesn’t like eggs. I know, people love eggs. I know, eggs are big in the blogosphere right now. I’m not part of that trend, but I AM part of the vegan breakfast tostada trend!
Ok so that’s not a thing yet. It’s gonna be a thing!
It’s thick, chocolatey and luxurious, and you’re going to think I’m a weirdo when you see the ingredient list.
I tried chia pudding once last spring, and those little balls of gelled seeds (appealing description, right?) were NOT for me. I could do chia seeds blended in smoothies or sprinkled on top of peanut butter toast, but soaking them in liquid and deeming the result “pudding” seemed like blasphemy.
An alternate title for this post could be, “I don’t know why it works but it does.” I can’t tell you why the zucchini-in-desserts thing works, or why these gluten free flours bake up like regular flours without the help of an egg, but they do, and I like it.
This recipe is based off of a recipe I received from my friend Terese’s mom, which may be found here. When Ryan and I had a garden a couple years ago, and more zucchini than we knew what to do with, he requested Terese’s mom’s zucchini cake. That recipe delivers in all kinds of sweet, chocolatey, crunchy-top ways. I believe we ate the entire 9×13-inch pan in about 4 days.
My friend Shelly is a sort of superhero; she has three kids, all under the age of 5, two of which are 2-year-old twin girls. Sounds busy, doesn’t it? She also juices vegetables for her entire family every morning (both she and her husband drink a full 16 ounces), meal plans like a boss (the most nutritionally-conscious boss ever, that is), and makes it all look easy.
2 weeks agoby veggiebeastblogMy favorite dessert of the moment: Chocolate Zucchini Muffins! Soft inside, crunchy sugared top, tons of chocolate chips, and undetectably gluten free with the help of almond flour and homemade quinoa flour. All that goodness is up on the blog - link in profile!
1 week agoby veggiebeastblogGrilled romaine (!!!) salad with artichokes, olives, and fresh summer tomatoes, all covered with a creamy basil hummus dressing. So summery and up on the blog today! #linkinprofile
3 weeks agoby veggiebeastblogGrilled veggie love continues on the blog with this beaut: grilled veg sammie with herbed goat cheese white bean spread link in profile
2 days agoby veggiebeastblogNEW on the blog today: Black Bean and Tofu Breakfast Tostadas! Crispy tortilla, spiced black beans, seasoned tofu, and all the toppings you want. Such a good savory alternative for those of us who don't like eggs for brunch. Link in profile!
I'm Katie: lover of good cheese, cheap wine, and better-for-you baked goods. I live in Minnesota with my carnivorous other half Ryan ("The Beast"), and our funny little mutt puppy Teia. Author of The High-Protein Vegetarian Cookbook, January 2015.