Posted by: vegevores | September 12, 2010

Son of a radicchio!

By Liz

zucchini bread

As Sam has said before, the zucchini is perfect and I experimented with a little egg-free zucchini bread-baking a couple of days ago.  I still eat eggs, but didn’t have any at the time I really wanted to bake the bread, so out of sheer laziness I used this recipe (my changes are bolded):

Ingredients:

3 T. Water

1/2 c. vegetable oil

½ c. unsweetened applesauce (I didn’t have any, so I chopped up a couple of apples on hand, simmered them in a pot of water, smashed ’em up but still left them a little chunky, and added that to the mix instead)

2 c. granulated sugar

1 tsp. vanilla

2 c. finely chopped and unpeeled zucchini

3 c. unbleached all-purpose flour

3 tsp. cinnamon

2 tsp. baking soda

1 ½ tsp. baking powder

1 tsp. salt

Directions:

Preheat oven to 350 degrees and spray two 8 inch loaf pans with dairy free baking spray. (I like Earth Balance spread, it tastes a lot like butter without actually being butter and doesn’t involve any spraying)

In a mixer fitted with the paddle attachment combine the water, vegetable oil, sugar and vanilla. Stir in the zucchini and mix well. (I don’t own a mixer, I could venture a guess as to what a paddle attachment might be, and I just put all this in a bowl and mixed it with a fork.  I added the applesauce to during this part too, since the recipe doesn’t mention when that’s supposed to be added)

In a medium bowl combine the flour, cinnamon, salt, baking soda and baking powder with a wire whisk. Stir the dry ingredients into the zucchini mixture until just combined. Pour into prepared pans and bake 50-60 minutes or until cake tester comes out clean.  Cool completely before slicing.  (I can never cool anything before slicing.  I had 2 pieces before it was even just sorta warm).

So I’ve been enjoying this stuff ever since.  It’s not terribly sweet, it screams “fall”, and it gave me an excuse to turn on the oven and give a future to a formerly aimless farmer’s market zucchini that I bought for a dollar.  Thanks for the recipe, wellsphere.

While this experiment was a success, not every food venture will turn out to be so grand.  For example, last night I tried out a recipe from Alecia Silverstone’s book, The Kind Diet, and it turned out pretty horrible for my taste buds.  The recipe I write of is for Radicchio Pizza with Truffle Oil.  How decadent does that sound?  Even though I didn’t know what a radicchio was, the recipe and picture and testimonials were enough for me to give it a whirl.  Additionally, it only has 5 ingredients and has the word “pizza” in it, so I was thinking YUM.  I even bought some fancy truffle oil, because I wasn’t in my right mind to think that this was probably the mushroom kind of truffle (yuck!) rather than the amazing chocolate confection.  I don’t know why the reasoning that pizza and chocolate even remotely go together was enough for me to go ahead and buy the oil, I just did it.  I was excited to try a new recipe and thrilled about finding the oil.

Radicchio

Now, I don’t know what family the radicchio comes from, but it looks kind of like a small red cabbage.  It tastes, rather, like nothing I have ever consumed before and I cannot think of how to begin to describe the taste.  Maybe I got a bad radicchio or it was the bizarro truffle oil, but I couldn’t take more than a bite of the delicious looking pizza that I had cooked.  It was bitter and altogether unpleasant.  I’d rather lick the bottom of a shoe.  Luckily, I was able to salvage some of my pizza crust and eat it plain.  Plus, now I’ve been using the word radicchio in the place of other expletives that I might normally use, so it’s not a total loss.  I think that my zucchini might have been getting a little jealous.

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