We love to have a lightly-sweet loaf around for snacking and taking for lunches. This one worked out well because I bought a ton of figs before Christmas for a recipe that didn’t end up being made. So good and pretty healthy, too; lots of fibre (not that fibre intake is a concern for most vegans).
The recipe is from 500 Vegan Recipes by Celine Steen and Joni Marie Newman, but I found the recipe posted online here. I substituted the spelt flour with all-purpose flour. If you like quick breads and get sick of the standby banana, this book has about a bazillion recipes for breads. The one on the page opposite this was a lemon-thyme sweet loaf! Yum.
I made this awesome maple coconut peanut butter
to give as gifts at Christmas. After I packaged up what I was giving to people, there was a bit left for us. This was a divine combo! And I felt pretty chuffed about eating bread that I made topped with peanut butter that I made.
We made a light, delicious snack with some leftover white beans, a fresh Italian loaf, balsamic vinegar, and some fresh basil. No cooking required!
Here is what you do:
Slice the loaf in half, and then slice each half in half length-wise. Drizzle lightly with olive oil and balsamic vinegar. Lay down a layer of basil leaves on top of that, and some white beans (navy or white kidney) over that. Sprinkle lightly with salt and pepper.
There you go, a nice lunch or dinner in less than 5 minutes! That should give you some extra time to finish that book you’ve been reading, go for a bike ride, or whatever else it is that you do.
I love slightly sweet, fluffy, brightly-flavoured citrus breads to have with tea, some fruit and a smear of jam for breakfast. This loaf packs a lot of protein and minerals, too, which is a nice bonus.
Three-Seed Lemon Tea Bread
Vegan Planet by Robin Robertson
(Makes 1 Loaf)
2 Tbsp flaxseeds
1/3 cup water
1/2 cup sugar or natural sweetener
1 cup soy milk or other dairy-free milk
2 Tbsp canola oil
Juice and grated zest of 1 lemon
2 cups unbleached all-purpose flour
2 tsp baking soda
1/2 cup chopped hulled raw sunflower seeds
1/4 cup sesame seeds
Preheat oven to 350 degrees F. Lightly oil a 9×5-inch loaf pan and set aside. Grind the flaxseeds to a powder in a dry blender. Add the water and blend until thick, about 30 seconds. Set aside.
In a large bowl, combine the sugar, soy milk, corn oil, and lemon juice and zest. Blend in the flaxseed mixture and set aside. In a medium-size bowl, sift together the flour, baking powder and salt. Using a few swift strokes, add the dry ingredients to the wet ingredients until just combined. Fold in the sunflower seeds and sesame seeds, then transfer to the prepared pan.
Bake on the center oven rack until golden brown and a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack before removing from the pan and slicing.
(I used pre-ground flax meal for this since I didn’t want to bust out the grinder for such a small amount of flaxseeds.)
We love scones and had an abundance of blueberries in the freezer, so naturally blueberry scones came about.
The recipe is from Vegan Brunch by Isa Chandra Moskowitz. So good!
I made this a couple days ago when I realized I had a couple bananas that were about to go bad. It’s the Lower Fat Banana Bread recipe from Veganomicon – so good! I added walnuts and chocolate chips for a little extra somethin’-somethin’.
We like to spend time atleast one weekend morning preparing a slow breakfast. Something that takes a little time; time we spend reconnecting while we prep our meal (and prepare ourselves for the day). This one has been a long-time favourite for us. I really think this recipe was one of the first vegan recipes Trevor prepared for me, long before I was vegan!
The blended banana batter gives the exact same effect as any eggy batter – plus it tastes like bananas and not eggs, so that’s a plus.
This recipe is from The Vegan Handbook. To be honest, most of the recipes in this book leave a lot to be desired, but it was one of the books that helped Trevor with veganism so many years ago – our copy is quite dog-eared and ragged.
Banana French Toast
1 ripe banana
1/4 cup non-dairy milk
1/2 tsp vanilla extract
2 tsp sweetener (sugar, brown sugar, agave)
4 slices whole wheat bread
2 tsp vegan margarine (Earth Balance is best)
Ground cinnamon to taste
In the blender, combine banana, milk, vanilla and sweetener. Blend until smooth and creamy.
Place bread in a shallow pan. Pour banana mixture over bread and turn bread several times, until it has absorbed the banana mixture.
Melt margarine in a non-stick skillet over medium heat. Place bread carefully in skillet, using spatula.
Drizzle any remaining banana mixture over the bread. Brown bread carefully on both sides. Sprinkle with cinnamon.