Tuesday, February 27, 2007

Lemon Loaf

So once again, I can't be happy with following rules... I was perusing through the "La Dolce Vegan" (good book) and in the kitchen anyways (made the lentil soup again, with butternut squash because the other soup I had planned on making required ginger - the ginger though made it back into the fridge instead of the freezer the last time it was used and squidgy ginger was just not going to cut it). Back to the loaf at hand, it was actually a muffin recipe, but I'm all muffined out, and honestly I would rather not have to clean the muffin tin again. They are a pain to get clean... again I'm digressing. Lemon loaf is one of those recipes in my mom's repertoire, and so being that it's something that I was raised with, I figured that the destruction of her recipe would not be a good thing (I've tried anyways).

So here it is... modified from La Dolce Vegan

Note: If you don't have a lemon or whatever, you could use an orange, lemon and lime or lemon and orange - if you are just using orange - reduce the sugar a bit, and increase the vanilla at bit - the flavor balance is a little different.

Wet Ingredients
1/4cup margarine (vegan of course)
3/4 cup sugar
zest of 1 lemon if using a rasp - if not I would use the zest of two - those box graters are evil, stealing all the wonderful zest (save the lemon for later)
1/2 tsp vanilla (I normally eyeball it - so that's an approximation)
1 egg replacer (I used a portion of the milk to "water" it down) - Note, this is not the liquid egg beaters stuff - I noticed that when I was telling someone about another recipe with a replacer they were, "ya the stuff next to the eggs in the carton" - it may not be eggs... but it is still something with an egg like substance in it - hence you can't use it.
1/2 - 3/4 cup soy milk
1/2 cup soy yogurt

3/4 cup pastry flour EACH whole wheat and white (in total 1 1/2 cup)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Add in's - cranberries, candied peel, poppy seeds etc...

Oven 350

Cream sugar and margarine (yay, finally get to use my kitchen aid again) - it's not going to really cream because there is more sugar than margarine, but you know the point here is to soften the sugar... Add the zest, egg replacer and the vanilla. Then alternate your dry and the remainder of your wet ingredients into the batter - beating a minimally as possible, you just want to incorporate the ingredients. Stir in the add in's. And then pour into a greased loaf pan. Bake for about 30-45 minutes - depending on the size of your loaf pan.

1 comment:

Anonymous said...

I want ice cream

Kevin Leung