Green Sanctuary Vegetarian Cookbook

In 2008, Glory Wicklund asked members and friends of UUSS if they had any good vegetarian recipes that they wanted to share with the rest of the congregation. The result was the Green Sanctuary Vegetarian Cookbook.

While the book is no longer available, you can find many of the recipes by entering the name of a recipe or an ingredient in the recipe search box on the right side of this page.

On Today's Menu...

Pumpkin Bread

  • 2 Cups sugar
  • 1/2 Cup oil
  • 1/2 Cup applesauce
  • egg replacer to equal 3 eggs
  • 1-14 oz can unsweetened pumpkin puree
  • 2 Cups white flour
  • 1 Cup whole-wheat flour
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 Cup walnuts, coarsely chopped
  • 1 Cup vegan chocolate chips, optional

Makes 2 loaves. This recipe can easily be cut in half.

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Preheat oven to 350 degrees. Lightly oil two 9-inch loaf pans.

In a large bowl, stir together the sugar, oil, applesauce, egg replacer, and pumpkin.

In a medium bowl, stir together flour, cloves, cinnamon, nutmeg, baking soda, baking powder, and salt.

Stir gently into pumpkin mixture until it is just mixed.
Stir in walnuts (and chocolate chips).

Spoon dough equally into 2 loaf pans. Bake for 55-60 minutes or until a toothpick or knife comes out clean.

Let cool 10-15 minutes before removing from pan.

Contributor: Karen Hirsch

If you feel this recipe is your intellectual property and we have not given you appropriate credit, we apologize. Sorry, we cannot pay any fees or royalities for recipes appearing on this website. Please contact Green Sanctuary immediately if you want this recipe removed from our collection. Thank you.

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