Totally Fabulous Vegan Bakeoff!

My stu­dents and I (photo by Bar­bara Allen), vegan cookie sam­pler plates, and my pre­sen­ta­tion! (Pho­tos by Sasha Arfin)

On Sat­ur­day Feb­ru­ary 4th, I par­tic­i­pated in the Toronto Veg­e­tar­ian Association’s Totally Fab­u­lous Vegan Bake­off with my gluten-free choco­late zuc­chini loaf. Check out my recipe below!

The event took place at 918 Bathurst Street — a cool com­mu­nity cen­tre with lots of space for events, classes and what­not. The last time I was in the main the­atre space, I was audi­tion­ing for Woody Har­rel­son for a com­edy he wrote and directed last year at Hart House The­atre. 918 Bathurst, while being a great space for audi­tions, was a lit­tle small for the amount of peo­ple who came out for this year’s bake-off. The turnout was amaz­ing! Appar­ently the line went all the way down Bathurst and almost hit Bloor St.

I entered the com­pe­ti­tion in the gluten-free choco­late cat­e­gory. I didn’t win, but I’m pretty sure I came in sec­ond. How­ever, it wasn’t about win­ning or los­ing (says the loser), it was about the expe­ri­ence! So many veg­ans, veg­e­tar­i­ans, and non-veggies came out to sam­ple the many fab­u­lous treats. Local celeb vegan chef Doug McNish judged best in show and even Cana­dian TV and radio gem George Strom­bolopolous made an appear­ance. Appar­ently, Strombo is try­ing out the vegan lifestyle and I have to say, he looks great!

Pho­tos by Sasha Arfin

There was fab­u­lous local cof­fee sup­plied by Kens­ing­ton Market’s Moon­bean Cof­fee  as well as reg­u­lar, vanilla, and cap­puc­cino flavoured soy milk from Nutrisoya.

Many thanks to my par­ents for help­ing me plate my choco­late zuc­chini loaf and for trans­port­ing the sam­ples and dis­play to the venue. Also, a shout-out to my sis­ter Sasha Arfin for mak­ing an incred­i­bly beau­ti­ful sign for my loaf! (See below for sign and recipe!)

Pho­tos by Sasha Arfin

 

Check out this mini high­light video by Richard Arfin!

My gluten-free Chocolate Zucchini Loaf

Jamie’s Gluten-Free Chocolate Zucchini Loaf
This loaf is deli­cious! The zuc­chini adds mois­ture and an amaz­ing tex­ture to the loaf. That com­bined with choco­laty goodness–trust me, it won’t last very long.

Ingre­di­ents:

  • 2 cups brown rice flour
  • 1 1/2 tea­spoons guar gum
  • 1/2 tea­spoon salt
  • 1 1/2 tea­spoons bak­ing soda
  • 1/2 cup unsweet­ened cocoa powder
  • 1/2 cup gran­u­lated sugar
  • 1/4 cup brown sugar
  • 1 tea­spoon cinnamon
  • egg replacer — equiv­a­lent to 2 eggs worth
  • 1/2 cup organic canola oil
  • 1 tea­spoon vanilla extract
  • 1/2 cup applesauce
  • 3 cups grated unpeeled zucchini
  • 3/4 cup semi-sweet choco­late chips

Prepa­ra­tion:

Pre­heat oven to 350° F / 176° C

Lightly grease or oil two 8-inch loaf pans OR two 12-cup muf­fin tins

Place flour, guar gum, salt, bak­ing soda, cin­na­mon and cocoa pow­der in a medium bowl. Use a wire whisk to combine.

In a large bowl, place oil, sug­ars, egg replacer and vanilla and mix until fluffy. Stir in apple­sauce and shred­ded zuc­chini. Stir flour mix­ture into bat­ter until just com­bined. Fold in choco­late chips.

Divide bat­ter between pre­pared loaf or muf­fin pans and bake for 50 min­utes for loaves or 25–30 min­utes for muffins or until a tooth­pick inserted in the cen­ter of loaf or muf­fin comes out clean.

Allow to cool on wire rack for 10 min­utes before turn­ing out.

Yields about 24 muffins or 8–10 slices per loaf

 

Oy Vegan!

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