Wow… I haven’t made them, but they look amazing!!

Thanks to @HappyHerbivore for these! If you make them… let me know! Would love feedback.

Chocolate Zucchini Muffins

Wow… @BillCherryjr posted a link to these amazing brownies… made with zucchini. They look fantastic… and they’re actually contributing to our five-a-day!

SO – if you want to see something that looks great – and seems easy to make (we haven’t made them yet)… then click here!

AMAZING VEGAN ZUCCHINI BROWNIES

Thanks to PETA for this recipe… from Cooking with Peta.

Filling – from Cooking with PETA…

1/4 c key lime juice
2.5 c soy milk
1 c. sugar
5 tablespoons cornstarch
2 tsp lime zest

Whisk all the ingredients together in a saucepan… then turn on medium heat and slowly bring to a boil, stirring constantly until thick and creamy. Allow to cool slightly then pour into a 9 inch pie crust and chill until firm.

PopVegOnline notes…
Wow. This was easy. Was pretty amazed that A: it was so easy to do, and B: it tasted so great (and so much like the “original”.).

Note that when you’re baking vegan… or cooking vegan for that matter, taste should be the prime objective. There will be a desire to “compare” to something you ate / ordered / cooked before you were vegan… but the ingredients are all unique… and so is the outcome.

That said – this is an amazing, simple, great key lime pie. If you live in Florida and grow key limes in your yard… this should be something you keep close at hand.

From the book – The Vegan Scoop (You REALLY want to own this)

“BUTTER” Pecan “Ice Cream” – VEGAN

Servings/Yield

1 quart
1 cup soy milk, (or almond) divided
2 tablespoons arrowroot powder
2 cups soy creamer
3 tablespoons non-hydrogenated nondairy butter
1 cup brown sugar
1 tablespoon vanilla extract
½ cup pecans , chopped
Method

VEGAN BUTTER PECAN “ice cream”
YUMMY

From The Vegan Scoop – a book you need to own!!

In a small bowl, combine 1/4 cup soymilk with arrowroot and set aside.

Mix soy creamer, remaining 3/4 cup “milk,” “butter,” and brown sugar in a saucepan over low heat. After mixed, bring to a boil briefly.

Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.

Add Vanilla extract.

Refrigerate mixture until chilled, usually 2 to 3 hours. Freeze according to your ice cream maker’s instructions.

PopVeg note: I use a KitchenAid icecream maker attachment… worked fantastic. I put it in the bowl after cooling… THEN inserted the tool… THEN raised the bowl. Took about 30 minutes, but wow. Great stuff.

Also note – I have not done this – but I believe if you chill it, then stir it vigorously, then freeze it… you’ll get a great result… no ice cream maker needed. Maybe not as good… but darned good anyhow.

The longer it freezes … the more hard packed it is. It’s an amazing, easy, VEGAN ice cream.

From – The Vegan Scoop Cookbook (BUY THIS ONE, TOO! It’s fantastic!)

Chocolate Ice “Cream”
VEGAN
–
1 cup soy or almond milk, divided
2 tablespoons arrowroot powder
2 cups soy creamer , NOT just milk… creamer
¾ cups natural sugar
¼ cup cocoa powder
½ cup Vegan Chocolate Chips
1 tablespoon vanilla extract
Method

In a small bowl, combine 1/4 cup soymilk with arrowroot and set aside.

Mix soy creamer, remaining 3/4 cup soymilk, sugar, cocoa, powder, and chocolate chips in a saucepan. Stirring frequently over low heat, melt chocolate chips, then bring to a boil. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.

Add Vanilla extract.

Refrigerate mixture until chilled, usually 2 to 3 hours. Freeze according to your ice cream maker’s instructions.

PopVeg note: I use a KitchenAid icecream maker attachment… and it’s REALLY THICK going in if you wait the 3 hours.

I have not done this – but I believe if you chill it, then stir it vigorously, then freeze it… you’ll get a great result… no ice cream maker needed.

The longer it freezes … the more hard packed it is. It’s an amazing, easy, VEGAN ice cream.

from The Joy of Vegan Cooking (BUY THIS COOKCBOOK!!)
Blueberry Cobbler (VEGAN)

Servings/Yield 6 to 8

–
1 ⅓ cups unbleached all-purpose flour
3 tablespoons granulated sugar, divided
1 ½ teaspoon baking powder
½ teaspoon salt
5 tablespoons non-hydrogenated nondairy butter
½ cup nondairy milk, Almond milk is great
1 to 2 tablespoon nondairy milk, OR 1 to 2 tblsp melted non dairy butter, for brushing dough
4-5 cups organic blueberries, picked over, washed
½ cup granulated sugar
2 tablespoons unbleached all-purpose flour
1 tsp lemon or lime zest , (optional)
Method

FROM The Joy Of Vegan Baking Cookbook – BUY THE BOOK!

PREHEAT OVEN to 375 (190C)

Have ready an ungreased or 9 inch square baking pan or 8×10 inch rectangular baking pan at least 2 inches deep.

To make the biscuit dough, combine the flour, 2 tablespoons of the granulated sugar, the baking powder, and salt. When completely combined, add the nondairy butter and milk. Stir just until it forms a sticky dough and set aside.

To make the filling –
Wash and pat dry the blueberries (get rid of the stems). In a large bowl, combine them with the sugar, flour, and lemon zest (if using). Spread evenly in the baking dish.

Using a tablespoon, scoop the dough over the fruit. There will be just enough to cover the fruit. Either leave the dough in shapeless blobs on the fruit, or spread it out.

Brush the top of the dough with the remaining 1 to 2 tablespoons milk or butter and the remaining 1 tablespoon sugar. Bake until the top is golden brown and the juices have thickened slightly, 45 to 50 minutes.

Let cool for 15 minutes before serving.

Yield: 6 to 8 servings

SERVING SUGGESTIONS and variations:
If you want a flakier dough, the butter should be cold and cut in until the dough resembles coarse bread crumbs (but I like it just the way it is!).

13 year old tested… vegan approved. YUM!