In spite of my initial failures , I’ve had one vegan baking success this weekend. This aromatic quick bread caught my eye while flipping through The Joy of Vegan Baking because it looked foolproof. What can I say, my ego took a beating and I needed a sure thing.
I prepared the recipe almost as directed and scraped it into a springform pan , just for shits and giggles. You could also make a loaf if you don’t have a round pan. I omitted the sun-dried tomatoes, simply because I really don’t care for them and they are expensive. The rosemary and freshly baked bread aroma that filled my little apartment had me drooling in anticipation. It was torture to let the loaf cool. I popped open the springform pan and immediately cut the loaf into wedges. The texture is similar to focaccia, and the pungent olives, piney rosemary and sweet crunch of the walnuts complement each other perfectly. This bread would be great along side an autumn lentil stew or a minestrone soup. Alternatively, you could just eat half the loaf by yourself for dinner, which I totally didn’t do.
Adapted from The Joy of Vegan Baking
Yield one standard sized loaf
no-stick spray
1 1/2 cups all purpose flour
3/4 cups whole wheat flour
2 1/2 teaspoons baking powder
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh basil
1/2 teaspoon salt
4 1/2 teaspoons Ener-G egg replacer
6 tablespoons water
1 cup soy milk
1/4 cup olive oil
1/3 cup chopped walnuts
1/3 cup chopped pitted black olives
November 1, 2009 |
In spite of my initial failures , I’ve had one vegan baking success this weekend. This aromatic quick bread caught my eye while flipping through The Joy of Vegan Baking because it looked foolproof. What can I say, my ego took a beating and I needed a sure thing.
I prepared the recipe almost as directed and scraped it into a springform pan , just for shits and giggles. You could also make a loaf if you don’t have a round pan. I omitted the sun-dried tomatoes, simply because I really don’t care for them and they are expensive. The rosemary and freshly baked bread aroma that filled my little apartment had me drooling in anticipation. It was torture to let the loaf cool. I popped open the springform pan and immediately cut the loaf into wedges. The texture is similar to focaccia, and the pungent olives, piney rosemary and sweet crunch of the walnuts complement each other perfectly. This bread would be great along side an autumn lentil stew or a minestrone soup. Alternatively, you could just eat half the loaf by yourself for dinner, which I totally didn’t do.
Adapted from The Joy of Vegan Baking
Yield one standard sized loaf
no-stick spray
1 1/2 cups all purpose flour
3/4 cups whole wheat flour
2 1/2 teaspoons baking powder
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh basil
1/2 teaspoon salt
4 1/2 teaspoons Ener-G egg replacer
6 tablespoons water
1 cup soy milk
1/4 cup olive oil
1/3 cup chopped walnuts
1/3 cup chopped pitted black olives
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