The Essential Vegetarian

[Guest guest]

I'm definitely stuck in the breakfast-quick bread section of this cookbook.

 

Date-Nut Bread

Zucchini Bread

 

 

* Exported from MasterCook *

 

Date-Nut Bread

 

Recipe By : The Essential Vegetarian, by Diana Shaw, page 76

Serving Size : 1 Preparation Time :0:00

Categories : Breads, Quick Fruits

 

Amount Measure Ingredient -- Preparation Method

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1 cup nonfat buttermilk or plain nonfat yogurt

2 large eggs -- lightly beaten

2 tablespoons prune puree

(see separate recipe)

OR unsweetened prune baby food

1/2 cup packed dark brown sugar

2 cups whole wheat flour

1 teaspoon baking soda

1 cup dates -- chopped

1 cup walnuts -- chopped

2 teaspoons grated orange zest

 

Serves 8.

 

Total time: about 1 hour.

Time to prepare: 15 minutes.

Cooking time: 40 minutes

Refrigeration/freezing refrigerate up to 4 days. Freeze up to 6 months.

 

Prune puree replaces shortening to update this classic quick bread. Serve

it spread with cream cheese (reduced-fat if there's a brand you like), and

enjoy it not just for breakfast, but late in the day with coffee or tea.

 

Heat the oven to 350 F. Lightly grease a 9 X 5-inch loaf pan or squirt

with nonstick spray.

 

In a mixing bowl, stir the buttermilk or yogurt, eggs, prune, and brown

sugar until smooth. In a separate bowl, combine the flour and baking soda

with a whisk.

 

Pour the wet ingredients into the flour mixture, and stir just until

everything's moist, about 30 seconds. Fold the dates, walnuts, and orange

zest into the batter.

 

Pour the batter into the prepared loaf pan. Bake until a toothpick

inserted in the center of the loaf tests clean, about 40 minutes. Let the

pan cool on a cooling rack for 10 to 15 minutes before removing the bread.

To store, let the loaf cool completely on the rack. Seal it inside a

plastic bag, and refrigerate or freeze.

 

Per serving (1 slice), calories 260, protein 9.4g, carbohydrate 37g, fat

9.9g, cholesterol .551mg, sodium 50 mg .32% calories from fat. Good source

of vitamins b1, b2, b3, b6, calcium. Iron. Zinc

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Zucchini Bread

 

Recipe By : The Essential Vegetarian, by Diana Shaw, page 77

Serving Size : 1 Preparation Time :0:00

Categories : Breads, Quick Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/3 cups whole wheat flour cup oat bran

2/3 cup sugar

1 tablespoon nonfat dry milk

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1 teaspoon baking soda

1 cup nonfat buttermilk

3 large egg whites

1 medium zucchini

peeled and shredded

(about 1 1/2 cups)

 

Serves 8

Total time: 50 minutes.

Time to prepare: 10 minutes.

Cooking time: 40 minutes.

Refrigeration/freezing: refrigerate up to 1 week. Freeze up to 6 months.

 

Check out the label on most zucchini breads, and you'll find oil of some

kind pretty far up on the list of ingredients. There's not much point to

it, though, because zucchini adds so much moisture of its own, you can make

a perfectly scrumptious bread from the squash with no oil al all.

 

Heat the oven to 425 F. Lightly grease a 9 X 5-inch loaf pan or 2

miniature loaf pans, or squirt with nonstick spray.

 

In a mixing bowl, whisk together the flour, oat bran, sugar, dry milk,

baking powder. cinnamon, and baking soda.

 

In a separate bowl, blend together the buttermilk, egg whites, and zucchini.

 

Stir the wet ingredients into the dry only until moistened, taking care not

to overbeat, about 30 seconds.

 

Pour into the loaf pan or miniature loaf pans. Hake until a toothpick

inserted in the center of the loaf comes out clean, about 40 minutes. Let

the pan cool on a cooling rack for 10 to 15 minutes before removing the

bread. To store, let the loaf cool completely on the rack. Seal it inside

a plastic bag, and refrigerate or freeze.

 

Per serving (1 slice), calories 159, protein 66g, carbohydrate 34.7g, fat

1.23g, cholesterol 1.07 mg, sodium 303 mg. 6% calories from fat. Good

source of vitamins b1. B2, calcium

 

Converted by MC_Buster.

 

 

 

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schuller