forestfeast:

We have so much zucchini coming out of our garden right now that I have started baking zucchini bread to freeze for when our baby comes (today is my due date!). I found this amazing recipe for vegan zucchini bread from Joy the Baker, and it’s so moist you’d never know it was dairy free. Joy’s version is “almost vegan”- she makes hers with buttermilk, but I have substituted Almond Breeze Almond Milk and it works beautifully!

This isn’t a super sweet bread, so to make it feel more like a dessert I made a simple almond glaze of almond milk, vanilla and powdered sugar (you could add almond extract to make it taste more nutty).
Happy Baking!
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VEGAN ZUCCHINI ALMOND BREAD

adapted from Joy the Baker’s Almost Vegan Zucchini Bread

makes one 8×4 or 9×5-inch loaf

Ingredients:

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon salt

3 teaspoons ground cinnamon

1/2 teaspoon fresh grated nutmeg

1/2 cup  Almond Breeze Almond Milk

1 cup vegetable oil

2 teaspoons pure vanilla extract

1 cup granulated sugar

3/4 cup brown sugar

2 cups shredded zucchini 

3/4 cup thinly sliced almonds plus a bit more for the top of each loaf

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Grease and flour an 8×4-inch or 9×5-inch loaf pan.  Set aside.

In a large bowl, whisk together flour, baking soda, baking powder, salt and spices.  Set aside.

In a medium bowl, whisk together Almond Milk, vegetable oil, vanilla extract, and sugars.  Shred the zucchini using a grater and squeeze it over a strainer to release some of the liquid. Whisk thoroughly, then add the shredded zucchini and almonds.

Pour the wet ingredients into the dry ingredients and fold together with a spatula.  Make sure all of the flour is thoroughly incorporated into the batter.  Spoon batter into prepared pan, sprinkle the top with sliced almonds and place in the oven.  Bake for about 1 hour, or until a skewer inserted into the center of the bread comes out clean.

Allow to cool in pan for 20 minutes before inverting onto a wire rack to cool completely.

Bread will last, well wrapped at room temperature, for up to 5 days.

Optional: Drizzle warm slices with Almond Glaze before serving. For the glaze, simply stir in a bowl: 1/2 c powdered sugar, 1 tablespoon Almond Breeze Almond Milk, and 1/4 teaspoon vanilla or almond extract.

This post was done in partnership with Almond Breeze but opinions are completely my own. For this recipe I used the unsweetened original flavor Almond Breeze Almond Milk.

bornabitch-allthedaysandnights:

combatproana:

dont eat potatoes its culturally appropriating to the irish and as a non irish person it offends ME

Potatoes were first grown and domesticated in Peru by the Andean/Inca people. Not in Ireland. 

If you’re going to try to make a pathetic joke, at least know what you’re talking about first. 

potatoes had to be introduced to Europe by force (higher yield/acre than grains meant greater taxable product for monarchs and landlords) - European farmers didn’t want to grow dirty foreign food from the godforsaken jungle at first, plus it was probably poison. It was only after dedicated scientific studies (mostly through the Louvre) showed that potatoes weren’t actually poisonous (or cursed) that they gave in. There’s almost a whole chapter on the potato in An Edible History of Humanity, which is an amazing read.

potatoes: or, a story of how something from not-Europe was demonized until it was made to conform to European standards, at which point it became fashionable.

(via reverseracism)

You’ll pry my Oxford comma from my cold, dead, and lifeless hands.

(Source: delgrosso, via girlwithalessonplan)

"Your downfall.
Your apple, your architect, your wonder, your wander.
Your hand that feeds, your mouth that swallows, your temptation, your tempt-in, your honey and almond, your honey and bitten lips, your bitter, your biter, your fists and your longing
Your five years down the line, your unsure and you’re unsure, and your milk, your mouth
Your alter, your ungodly church, your prayers,
your teeth, your snarl,
your eat and your eaten, your eat her out, your feast, your banquet, your unholy offering, and your sighs and her sighs,
your lion’s soft, your lion’s roar, your grumbles, your tender,
your thighs and your stretch marks,
your thighs and your cigarette burns,
your cage, your arms, your cage
your lick, your growl, your possession, your lover, your guilt, your ‘I won’t love you in the morning,’ your mistake, your love, your sweetness, your mine, you’re mine,
your leaver, your leave-her,
your temptation, your downfall
Your regret, your longing, your lover
your love-her"

Azra.T “The Hand That Feeds” after Jeanann Verlee’s ‘Almighty’  (via 5000letters)

takefour Asked:
Why you gotta post so many delicious food pictures, dear? I am constantly in a state of drooling thanks to you! ❤️❤️❤️

Says the woman in a cross-country baking face-off who makes me wish I lived closer to her all the time!

girlwithalessonplan:

msleahqueenhbic:

hannahbelle-lecter:

whisperingsweetsins:

whenblackwasinvogue:

shego:

she put up a video of her telling miyah that she thinks she’s very pretty without the wig too and that playing dress up is fun but to promise to stay in school

Love this!

Stories you won’t see in the media

#nicki is so protective of young girls#this needs to be underlined more#also she gives them edited versions of her albums#magical girls protect other girls#bless nicki

Fun Facts: Nikki went to Fiorello Laguardia High School for the Arts, the most selective visual and performing arts high school in nyc.

I hate when she’s stereotyped as being dumb.

Videos of Nicki telling kids to stay in school are my favorite.