Hello, friends.
It's been awhile since we've updated. Our apologies. Following the loss of Oops! beloved mascot and favorite team member, Carly, kitchen inspiration was lost. I ate a lot of crap for two weeks because I was lacking any and all creativity for cooking. Cereal happened to be dinner often. Or vegan pizza roll knock-offs.
Additionally, I was away for a bit competing in the Great Lakes Relay, a running race that goes across the Great Mitten State, starting in Rogers City and ending on the shore of Lake Michigan in Empire. Although my team suffered disastrous injuries and ultimately spent the third day playing Wiffle ball and drinking booze at the finish line instead of running, it was a good, adventurous time. Cars wouldn't start when we'd need to be at the starting line, runners were lost as a result of terrible directions, interesting people were seen engaging in such activities as walking their dogs out the windows of their trucks while towing a boat, having to drive underneath a developing tornado on the way home...Adventure! Curiosities! Danger! And long walks on the beach, holding a pole proudly displaying our team number (78).
Anyhow, I'm sure you're looking forward to the recipe that marks our valiant return. It is a lovely one!
Chocolate Chip Zucchini Bars
Preheat oven to 325.
1/6 block of tofu
1/3 cup soy milk
4 T Earth Balance
Combine in food processor until smooth. Add
3/4 cup light brown sugar
1/4 cup granulated sugar
Put into a medium-sized bowl. In a smaller bowl, mix
1 1/4 cups whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp ground cloves
Add the bowl of dry ingredients to the wet ingredients. Mix until smooth. If it's too dry, add a little soy milk as necessary. Mix in
1 1/2 cups grated zucchini or other summer squash
1/2 cup chocolate chips
Put into greased 8-inch round pan, and spread with spatula. Cook for 30-35 minutes, or until a tooth-pick comes out clean. Delightfus!
Wait until it's cool to cut it, too.
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