Tag Archives: bread

Vegan Zucchini Bread

22 Aug

Zucchini BreadAs our food + garden summer camp comes to a close, our campers are creating their last recipes to add to their Butter Beans cookbooks.

Hands down, one of their favorite foods they’ve made at camp was the vegan zucchini bread. They ranted and raved about this quick bread, so we thought we’d share the delicious recipe with you!

Makes 2 loaf pans, recipe adapted from hell yeah it’s vegan!

Ingredients:

  • 6 tbsp ground flax seeds
  • 1/2 cup warm water
  • 2 cups turbinado or light brown sugar
  • 1/2 cup canola oil
  • 1/2 cup applesauce
  • 1 tsp vanilla
  • 2-2.5 cups grated zucchini (~3 medium sized ones)
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp cinnamon
  • 2 tsp nutmeg
  • 1 tsp salt
  • 1 cup chocolate chips or raisins, optional

Directions: 

Grease 2 loaf pans, preheat the oven to 350F. Mix together flax seeds with warm water, then add sugar, oil, applesauce, vanilla and beat well. Add grated zucchini, and stir until combined. In a separate bowl, sift together remaining dry ingredients. Add dry mixture to wet ingredients and stir until combined. Pour batter into pans and bake for 50-55 minutes.

Thank you to all of the wonderful families and campers we have met along the way this summer! We hope that your children leave inspired to cook creatively, grow edible gardens, compost food scraps, support local farmers, preserve foods, make their own ice cream, and set good examples for those around them.

If you are interested in signing up for the adventures yet to come during summer camp 2013, shoot us an email at camp@butterbeanskitchen.com, we have some early bird discounts that you won’t want to miss!

Photo courtesy of lydiajoy1

Expanding palates with quinoa salads

14 Mar

3445204341_5dda209085At the beginning of the school year, we had taken the chance to make our own quinoa, bread and tomato salad to serve at lunch. We thought, how can we go wrong with a savory salad that is refreshing and protein packed? Well, after the first few times we served it and saw children politely decline our offers, we thought we needed to remove it from our menu. Then something happened. Our spectacular servers passed around samples of the mysterious salad in small sample cups. After they tasted it, their outlook changed and they came back for seconds! We are now receiving requests to have it on our menu more often. We also noticed that our quinoa salad fans have grown a liking to our other menu items that are not as familiar to them, which is great news all around.

One of our lessons learned during lunch time is that by exposing children to new foods you help spark their curiosity, and help open their minds to different tastes, textures and experiences – ultimately expanding their palates and world-views. We welcome you to cook up your very own quinoa, bread and tomato salad to share with your family at home. Here’s how:

Serves: 4-6
Ingredients:
  • 1/4 cup quinoa
  • 4 slices of crusty bread
  • 1/3 cup olive oil + extra for bread
  • Salt + pepper
  • 4 ripe medium tomatoes
  • 1/2 small red onion
  • 2 tbsp thyme
  • 2 tbsp chopped parsley
  • 2 tbsp fresh basil
  • 1 tbsp lemon juice
  • 1 1/2 tbsp red wine vinegar
  • 2 garlic cloves, crushed and chopped
Directions:
  • Preheat the oven to 350F (for the bread).
  • Place the quinoa in a pot of boiling water and cook until tender for 10 minutes. Drain and leave to dry.
  • Drizzle the bread with olive oil and sprinkle with salt. Place on a baking sheet and cook for 10 minutes on each side, or until crisp. Break into small chunks.
  • Chop the tomatoes and slice the onion.
  • Place them in a mixing bowl and combine with all other ingredients, including the quinoa and bread.
  • Taste and adjust seasoning to your liking.

Photo courtesy of nerrisa’s ring