vegan mofo, day 27: blueberry lemon poppyseed bread.

this has been my favorite dessert bread since having some at the sentient bean, a coffee shop in savannah georgia with alot of vegan baked goods and stuff. i was down there in july for a workshop at savannah college of art and design and had seen it on happycow or something like that. i also had a mean bbq tofu wrap there, yum.

sweet breads are one of my favorite desserts. i think they may even top cookies! cake is also my favorite. and cupcakes. and... yeah, actually, i like all of them. nevermind.

this recipe is from the vegan chef. it was originally cranberry poppy seed bread, but obviously i used blueberries and also made a few minor other changes based on what i had on hand.



blueberry lemon poppyseed bread
from the vegan chef

2 1/2 cups unbleached flour
3/4 cup sugar
2 T. poppy seeds
1 T. baking powder
3 T. water
1 T. Ener-G Egg Replacer
1/3 cup Spectrum Spread non-hydrogenated margarine
1 cup soy milk
1 T. vanilla
1 cup fresh or frozen blueberries
1 T. lemon zest

Lightly oil (or spray with a light mist of oil) a 9x5x3-inch loaf pan and set aside. In a bowl, place the flour, sugar, poppy seeds, and baking powder, stir well to combine, and set aside. In another bowl, place the water and egg replacer, and whisk vigorously for 1 minute or until very frothy (almost like beaten egg whites). Add the Spectrum Spread and whisk until smooth. Add the soy milk and vanilla, and whisk well to combine. Add the dry ingredients to the wet ingredients and stir until just moistened. Add the remaining ingredients and stir until just combined.

Pour the batter into the prepared pan. Bake at 350 degrees for 60-70 minutes or until an inserted toothpick comes out clean. Place the loaf pan on a rack to cool for 10 minutes, remove the loaf from the pan, and cool completely before slicing or storing. Store wrapped in plastic wrap or aluminum foil.

Yield: One 9x5x3-inch loaf

vegan mofo, day 24: cinnamon-apple french toast.

sorry, veganmofo, i failed. i thought i could do 20 posts in one month but sadly didn't have the time. so far i've done ten, haha. that's really the best that i can manage though!

yummy breakfast today.

sorry for the bad photo; my camera died right after i took it and then um, i was hungry so i ate the food. :P



i had no cinnamon (woah!) so i had to use allspice. someone (aka my brother) ate all the rest of the delicious french loaf we had so i had to settle for regular sandwich bread. but here is the original recipe.


cinnamon-apple french toast
from vegetarian times

apple topping
4 large tart, firm apples, peeled, cored and sliced
3 Tbs. sugar
1/2 tsp. cinnamon
2 tsp. fresh lemon juice

french toast
2 cups plain or vanilla soymilk
1/2 cup apple butter
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. salt
12 slices soft-crust French bread, sliced 1/2 inch thick

To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Sauté apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat.

To make French Toast: Blend soymilk, apple butter, vanilla, cinnamon and salt in blender until smooth. Pour into shallow bowl.

Coat nonstick skillet with cooking spray, and heat over medium heat. Dip bread slices into batter, coating evenly. Cook 2 to 3 minutes on each side, or until lightly browned. Place 2 slices bread on each plate, and divide topping among servings.

vegan mofo day 16: ahh sorry!

i don't have time to make a long post. my life is crazy right now! i have a history midterm, a reading response essay, and a research paper; i haven't gotten any good piano practicing in, i'm falling behind on my french and physics, i have ballet rehearsal until 10, and i need to get started on filling out college applications. in addition to all of that i'm going to lafayette tomorrow for family stuff and won't be back til monday. unggghghh i'm stressed! so vegan mofo is having to go on the back burner until i get my life back together. next post i hope will be on tuesday after i get back but maybe monday night. i'm going to bed early tonight but i'm going to try and comment everyone's blogs!

here is the promised banana bread. this stuff is good, seriously. you can use pretty much any flour but i like whole wheat and i think it actually rises better with it.



alaina's so-simple-you-will-squeal-with-glee banana bread

2 cups flour
3 ripe bananas
3/4 cup sugar
1 tsp salt
1 tsp baking powder
egg replacer for 2 eggs

preheat oven to 350 F.
put all ingredients in the food processor and blend.
pour into a greased loaf pan and bake for one hour.