This year we’ve been kissed by the tomato Gods! We’ve probably had over 250 ripened tomatoes from our garden and we just did our last harvest this week. Given that fall is making itself known – we had over 3 dozen green tomatoes which needed clipped as the days are already too short (lack of sun) and the nighttime temperatures have noticeably cooled to temperatures that tomato plants are not fond of.
There’s no need to fret over an abundance of green tomatoes though! Green tomatoes (which are not fully ripened) can be just a delicious as the bright red fruit, given that you know what to do with them. So don’t worry about paper bagging your green tomatoes or God forbid, throwing them out…as I will dedicate the next few #TastyThursday and #ScrumptiousSunday posts to some of our favorite recipes using green tomatoes. Today I give you: Green Tomato Bread! This delicious bread has the familiarity of zucchini or banana bread, with the unique and tasty cut from the high acidity of green tomatoes. Oh, and it’s easy! Bon Appétit!
- 3 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 Tablespoon cinnamon
- 1/2 cup banana, purée
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups finely chopped green tomatoes
- 1 1/2 cups of chopped pecans
Preheat oven to 350 degrees.
Combine the first 6 ingredients in large bowl. Make a well in the center of mixture.
Combine the banana, oil, and vanilla; stir well. Add to dry ingredients and stir just until moistened. Fold in the tomatoes and pecans.
Spoon the batter into 2 greased and floured 8 1/2 by 4 1/2 inch loaf pans. Bake at 350 degrees for 1 hour or until toothpick inserted comes out clean. Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire rack. Enjoy!
Live Well – Eat Well – Be Well
This is one of many delicious recipes from one of my favorite vegan recipe books, Hearty Vegan Meals for Monster Appetites. What I love some much about this recipe is that it’s completely versatile. Serve it with some marmalade for an amazing brunch or enjoy it warm after dinner with a generous scoop of your favorite vegan vanilla ice cream.
The name “Cinnamon Swirl Bread” is a little deceiving as this is more like a sticky, gooey, old-fashioned cinnamon roll…which is probably why I like it so much! So be sure to serve it with a fork, and try it with raisins and/or nuts for some added awesomeness!
For the Dough
- 1 cup soymilk, heated to lukewarm
- 1/4 cup water, heated to lukewarm
- 1/3 cup evaporated cane juice or granulated sugar, divided
- 1 1/2 teaspoon active dry yeast
- 2 Tablespoons plus 1/2 teaspoon vegetable oil, divided
- 3 cups all-purpose flour, plus more if needed
- 1/4 cup vital wheat gluten flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Swirl
- 1/3 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 3 Tablespoons nondairy butter, melted
To Make the Dough
In a large bowl, combine the flours, cinnamon, remaining sugar, and salt. Stir the wet ingredients into the dry, mixing until combined.
Turn out onto a lightly floured surface and knead for 8 minutes, until the dough is smooth and pliable, adding more flour as needed if the dough is too sticky. This is a dry, stiff dough, but it should still be workable.
Lightly coat a large bowl with the remaining 1/2 tsp oil. Place the dough in the bowl and gently turn to coat. Cover tightly with plastic wrap and let rise until doubled in size, 60 to 90 minutes.
To Make the Swirl
Gently deflate the dough and place on a lightly floured surface. Knead for 3 to 5 minutes.
Roll the dough into a rectangle 8 inches wide by 24″ long. Spread the cinnamon paste thinly and evenly onto the dough. Starting at the short end, tightly roll up the dough. Cut into 2 separate loaves. Place the rolled-up dough, seam side down, into an 8×4 inch loaf pan. Let rise for 30 minutes.
Preheat the oven to 350. Bake for 25-30 minutes, or until the outer crust is golden brown and hard to the touch. Let cool on a wire rack before slicing.
Alternative: press down 1/2 cup raisins and/or 1/2 cup chopped pecans into the rolled out dough.
It’s fig season!
Get figgy with it!
Tis the season to be figgy!
British cookery writer Elizabeth David once said, ““To eat figs off the tree in the very early morning, when they have been barely touched by the sun, is one of the exquisite pleasures of the Mediterranean.”
I love figs! I love eating fig off the tree!! I love fig preserves, seared figs, fig pastries, figs in salads, poached figs, and so on. Here’s one of my favorite and very simple fig recipes! Bon Appétit!
For the Crust:
- 1 1/2 cups all-purpose flour
- 2 Tablespoons sugar
- 1/2 teaspoons salt
- 1/2 cup cold vegetable shortening
- 4 Tablespoons ice water
- 2 teaspoons apple cider vinegar
For the Filling:
- 1 1/2 lbs mission figs (tips cut off and discarded quartered)
- 1/4 cup orange marmalade
- 2 Tbsp sugar
For the crust: Combine the sugar, flour, and salt in a bowl. Using a pastry cutter (or your clean hands) cut in the shortening to the mixture until coarse crumbly dough is formed.
In another small bowl, combine the ice water with the vinegar. Drizzle 1/3 over the water over the flour mixture and stir. Drizzle another 1/3 over the mixture and stir again. Drizzle the rest of the water over the dough and form a soft dough ball. If the mixture hasn’t come together, add another tablespoon of ice water. If it’s too wet, add a tablespoon of flour. Pat dough into disc shape. Wrap the dough in plastic wrap or parchment paper. Let sit in the fridge for an hour.
Preheat oven to 375 F. Roll out dough to a 14-inch diameter round of even thickness. Place on a parchment or lined, rimmed baking dish.
Spread marmalade on the rolled out dough, leaving a 2-inch border along the edges. Arrange the quartered figs in a circular pattern, again leaving a 2-inch border. Sprinkle sugar over the figs.
Fold the 2-inch bordered edge of the crust over the figs, pleating the crust.
Place in the middle rack of the oven. Bake at 375°F for 45-50 minutes, until the crust is lightly browned and the fruit is bubbly.
Remove from the oven and let cool for 30 minutes. Enjoy!