Vegan Apple French Toast A La Mode

A warm french toast, crispy on the outside, warm and fluffy on the inside, tastes a lot like a freshly made donut! When topped with apple pie filling, creamy soy vanilla ice cream, and a drizzle a little maple syrup, you will be transformed.
This was a good alternative to good old American apple pie, and it was easy and fun to make!  I used thick cut bread (Texas toast- found a vegan one!).  I made this for friends at a get together for dessert, and everyone gobbled them up.  This recipe is an adaptation of the "Fronch Toast" from VWAV.  I subbed the coconut milk for the soy creamer, because it was what I had on hand, but it doesn't have a strong coconutty flavor.  A lot of people asked me what was in the batter, since I didn't use eggs.  The "secret" ingredient is the chickpea flour- that is a must!

You can also top with a variety of toppings.  Toasted coconut was excellent!  Allow guests to assemble themselves, and offer more than one topping.

Makes 12-16 slices (you can halve the recipe if cooking for just a few people, but keep in mind that most will want more than one)

Ingredients:
12-16 slices Texas Toast bread
1 cup coconut milk
1 cup soy milk
3 Tbsp. corn starch
pinch of salt
1 tsp. vanilla extract
1/4 cup brown sugar
1/2 cup chickpea flour
vegetable oil for pan frying

Spinz:
Whisk together all ingredients, with chickpea flour last.  Whisk until just combined.  A few clumps is ok.  Heat a non-stick skillet and add a few tablespoons of oil for frying.  Dip bread (fresh, no need to dry) into batter to thoroughly coat both sides, letting excess batter drip off before frying them for a couple minutes on each side. Turn down heat if it gets too dark too quick.

Vegan Spelt Quinoa Cornbread

According to the three-digit temperatures we've been having, it is now officially summer.  Out comes the watermelon, the extra sunscreen (and extra leg-shaving, yikes!), air conditioning on full blast, and of course, the outdoor barbeque.
This cornbread is definitely a great thing to bring to one.  Not only is it super moist and fluffy, but it also brings a punch of nutritious goodness with the addition of some cooked quinoa (no one will know)... the perfect carby side dish!

Ingredients:
Wet:
2 cups soymilk (or other non-dairy milk)
2 tsp. apple cider vinegar
1/3 cup vegetable oil
1/2 cup brown sugar
1 tsp. vanilla extract
Dry:
1 1/4 cups white spelt flour (all purpose flour should work too)
1 1/4 cups yellow corn meal
1 cup cooked golden quinoa
1/2 tsp. salt
1 Tablespoon baking powder

Spinz:
Heat oven to 350 degrees F.  Add the apple cider vinegar to the soymilk and let curdle for a few minutes.  Meanwhile, whisk together all the dry ingredients in a separate bowl.  Add the remaining wet ingredients to the vinegar soymilk mixture, then mix in the dry ingredients until just incorporated.  Pour mixture into a 9 x 13" prepared baking pan and bake for 20-25 minutes or until a knife comes out clean.
Serve warm with melted margarine or at room temp. Makes 12-16 servings

A Bun in the Oven

Yes, it's true.  I have one- in my oven, so to speak!  Surprise!  Although this baby was completely unplanned, and such a mystery as to how it happened, we are all thrilled.  Admittedly, the idea of a child did give my husband and I a freak-out moment or two when we first saw the plus sign on the, count 'em- THREE pregnancy tests, but I knew that this had to be destiny.  Only a month or so earlier, quite an unusual thought entered my mind, which I shared with Mike.  You see, I had never really longed for children like many women do- never felt the biological clock ticking or anything like that, and was perfectly content with the thought of being a childless couple.  But out of the blue, I told Mike that if we ever got pregnant, I would want to have it no matter what.  Although that statement was quickly followed by a don't-hold-your-breath-though disclaimer, it seems in hindsight a very interesting premonition.  


So here we are at the beginning of my 2nd trimester, and I have to tell you- my relationship with food has changed.  As expected, odd cravings and repulsions, along with feeling constantly and annoyingly... pukey, my motivations in the kitchen have been somewhat limited to eating foods that are quick to prepare, and (hopefully) easy to keep down.  One of my few wierd repulsions include anything with cinnamon.  This is undoubtedly a terrible time of the year to hate cinnamon, but there it is.  


These sticky buns would most likely make the most amazing cinnamon rolls, if you want to add a couple teaspoons of the stuff (yuck!)... but for my present state of pukeyness, I am omitting.


Side note:  leftover dough can also make a cute bear.  Can you tell that I feel like it's going to be a boy?
...We'll see...

Maple Pecan (Un-Cinnamon) Sticky Buns

Ingredients:

(Makes 12-18 buns)

Dough:

2 1/4 tsp. dry active yeast (1 package)

1/3 C. + 1 tsp. sugar

1/2 C. lukewarm water

3/4 C. non-dairy milk (I used soymilk)

6 T. canola oil

1/4 C. Vegenaise

1/4 tsp. salt

31/2 - 4 C. white spelt flour (or all purpose)

Filling:

1/4 C. brown sugar

1/4 C. sugar

1/4 C. spelt (or all purpose) flour

1/2 C. crushed pecans

1/2 C. raisins

2 T. Earth Balance margarine (chilled)

Icing:

1 C. powdered sugar

1/4 C. maple syrup

2 T. melted EB margarine

1/2 tsp. vanilla extract

Spinz:

In a large mixing bowl, add yeast to the lukewarm water and 1 tsp. of sugar.  Allow it to sit until frothy.  Add non dairy milk, canola oil, Vegenaise, and salt, and whisk together until combined.  Add flour a little at a time until a dough forms.  Add a little more if the dough is sticky- it should become a smooth elastic dough that doesn't stick to the sides of the bowl.  Knead for about 5 minutes.  Cover and set aside to double in size (about an hour).  

For the filling, mix all the ingredients except the margarine, until well combined.  Set aside.  After the dough has finished proofing, punch down and roll out onto a floured surface with a rolling pin until about 1/2" thick.  Sprinkle filling evenly over dough, then cut little pieces of margarine to dot the dough.  Roll carefully and as tightly as possible.  Press to close the end, and cut into 12 even buns.  

Arrange the buns in a prepared baking pan (they can be pretty snug, but remember that they will expand).  Cover, and let sit for another 30 minutes.  Bake at 350 degrees for 10-15 minutes.  Keep an eye on them, as oven temps can vary.  You want the bottoms to be golden, and the tops firm to the touch.  

For the icing, whisk all ingredients together until combined.  Drizzle over warm buns. 

Best when served warm and fresh!


NOTE: You can also freeze the raw roll, thaw, and bake later or refrigerate and bake a few days later.

Ultrasound at 14 weeks... amazing how the little sucker was moving around!  Not so clear in the picture, but we could see the spine, arms and legs, and little heart beating.  We could've watched for hours.

Vegan Zucchini Bread

I made this moist, partially date-sweetened cake, when I woke up to find three extremely large zucchinis on my kitchen counter- freshly picked from the garden.  I think zucchinis are like magic beanstalks that grow into gigantic forms, overnight by the light of the moon.  

My cousin from Taiwan and her family have come to visit me and my dad, and they brought me a cute little, teeny tiny tea pot (in picture).  To thank them, and to make something for their road trip to visit my brother, I made a batch of zucchini muffins.

Although zucchinis are mild in flavor, they are a good source of potassium, vitamin A, B vitamins, and other nutrients.  And did you know that they are over 95% water?  This is why there is very little added liquids in this recipe.


Makes two loaves, or 2 dozen muffins


Ingredients:
Wet Mix
2 C. dried pitted dates + 1/4 C. water
1 C. unbleached sugar
1 C. canola oil
2 1/2 C. grated zucchini
2 tsp. vanilla extract
2 tsp. apple cider vinegar
2 T. ground flax seeds
----------------------------------
Dry Mix
3 1/2 C. white spelt flour (or all purpose wheat)*
1 T. baking soda
1 tsp. salt
1 T. ground cinnamon
1 tsp. ground nutmeg
Optional:
1 C. raisins
1 C. nuts (I used pecans)


Spinz:
Split the dried dates to remove any stray pits and pack them into your measuring cup and dump them into a microwave safe bowl.  Add 1/4 cup of water, place a plate on top to act as a lid,  and microwave for 1-2 minutes on high.  Wait a minute or two before sliding the plate off with a kitchen towel or oven mit, as hot steam may come out!  Check to see that the dates are tender, then place into a food processor with 1 cup of oil.  Blend until it's a smooth paste.  Transfer to a large mixing bowl, and mix in the remaining wet ingredients.  In a separate bowl, whisk together the dry ingredients until they are completely blended.  Add dry to wet, and mix until just combined.  The batter will be very thick and sticky.  Mix in raisins and nuts if desired.


*You could probably substitute half whole grain flour and half white flour, or even all whole grain... let me know how it turns out!


Transfer to a oiled loaf pan or cupcake liners (do not overfill, as they will puff up).  If making a loaf, bake at 350 F for 40-50 minutes, or until a toothpick comes out clean.  If making muffins, bake for 15-20 minutes.

Vegan Spelt Hawaiian Bread

Soft, pillowy, and slightly sweet, this Hawaiian bread has a hint of pineapple and ginger. It's definitely something I miss eating since going vegan, and has been on my husband's wish list since he found out about his mild wheat intolerance. White spelt flour is available at my local natural foods store, and although it can be interchangeable with all purpose flour in some recipes (like this one), it does act "funny" in others.

The "pinch" test...

You know it's Hawaiian bread when it's moist enough to stick to itself!

Although the bubbles look bigger in this bread than the Hawaiian bread from the supermarket, I suspect it's because it has less fat. Despite this, it's still yummy and moist enough to quell the average Hawaiian bread craving.

Makes two of the above loaves.

Ingredients:

1 C. pineapple juice

1 T. dry active yeast

1/2 C. coconut milk + extra for brushing tops (optional)

1/2 C. mashed potatoes (I used cooked yukon gold)

1/4 C. canola oil

3/4 C. unrefined sugar

1/2 tsp. salt

1 tsp. dry ground ginger

4 1/2 C. white spelt flour (or all purpose wheat)

Spinz:

Put pineapple juice into a small bowl and warm in the microwave to slightly warmer than room temp. Proof the yeast by sprinkling it on top of the juice, and wait for it to get bubbly. Meanwhile, mix together the remaining ingredients: coconut milk, mashed potatoes, canola oil, sugar, salt, and ground ginger until smooth. You may need to use a mixer to get out all the lumps in the mashed potatoes. Once frothy, mix in the yeast- pineapple juice mixture. Sift in the spelt flour and mix until a soft shaggy dough forms. Cover and let rise for 30 minutes or until doubled in size. Punch down and separate into rolls, placing them about 1/2 inch apart in a casserole dish or similar. Cover and let rise again for 30 minutes. Bake at 350 degrees F on center rack for about 30 minutes, or until golden brown on top. Eat warm.

Vegan Fruit Sweetened Banana Bread

Sometimes you just want your food to give you a nice warm hug. It's that familiar feeling of comfort, as you inhale that special aroma from your childhood, savor that distinctive combination of textures and flavors on your tongue. Perhaps it'll remind you of days spent in your grandmother's kitchen, or that old haunt of a diner that served up your favorite mid-term meals in college.


It's the reason why you love to eat.

This is one of those foods for me, and I think for a lot of people. It seems like everyone's mom made banana bread- warm and fragrant from the oven, with that toasty carmelized crust, tender moist cake with crunchy walnuts and sweet raisins inside. It does take me back, to that goofy little wide-eyed girl who found the simplest things interesting. Sometimes it's fun to feel like that again!


This version, which is made with spelt flour and sweetened with dates and bananas, never lasts very long in my household of five adults. I have a feeling we share similar memories.


This makes 2 large loaves


Ingredients:
1 C. soy milk
1 C. water
2 C. pitted dates (split in half to check for stray pits, and packed well into the measuring cup)
2 C. banana puree (about 2 large bananas, or 3 medium)
2-3 extra bananas for topping
2 tsp. vanilla extract
2 tsp. apple cider vinegar
2 T. ground flax seeds
1 C. canola oil
3 1/2 C. spelt flour (or all purpose flour)
1 T. baking soda
1 tsp. salt
1 C. chopped walnuts
1 C. raisins


Spinz:
In a sauce pan, heat water, soymilk, and dates until just boiling. Turn off heat and let cool for about 10 minutes. In a food processor, puree bananas, vanilla, vinegar, and flax seeds. Add the date mixture and puree until smooth. In a large mixing bowl, sift together the flour, baking soda, and salt, making sure they are well mixed. Add the wet mixture to the dry, and mix until just combined. Mix in walnuts and raisins. The batter will be thick and gooey. Pour it into two 5 x 9" loaf pans that have been sprayed with nonstick cooking spray. Slice extra bananas and press halfway into the top of each loaf. Bake at 350 degrees for 45-55 minutes, or until a toothpick comes out clean.

Chili Corn Bread Casserole

This thick, flavorful chili was easy to make and it was a good excuse to use another habanero pepper... too bad I could only use one. If you like 5-alarm chili, feel free to throw in another. This one caused a nice mouth fire, but didn't linger long enough to make you sweat too much (or cry).

With the sweet cornbread cooked right on top, this dish was able to feed a small happy army. If you're only feeding 4-5, you might want to halve the recipe. I personally like having leftovers!

Chili
Ingredients:

Into the food processor (or blender)-
1 habanero pepper
2 sweet bell peppers (about 1.5 cups)
1 12-oz. can tomato paste
1/2 of a 28-oz. can fire roasted tomatoes (I used diced)
2 T. cocoa powder
1 T. smoked paprika
1/2 tsp. ground cumin

Into a large pot-
thin layer of olive oil
1 medium onion, chopped
1 large carrot, chopped
3 cloves of garlic, minced
1/2 of a 28-oz. can fire roasted tomatoes (same as above)
1 15-oz. can pinto beans, rinsed and drained
1/3 C. nutritional yeast
1/2 C. TVP (textured veg protein)
2-3 T. brown sugar
1/2 C. water
salt to taste

Spinz:

Blend top ingredients until smooth, set aside. Heat oil in the pot, and cook onions and carrots until onions are translucent and carrots are tender. Stir in garlic and cook for another minute or two. Add the blended ingredients and the other half of the canned tomatoes, as well as the rest of the ingredients. Stir until heated through- should be nice and thick. Pour into a 9 X 13" casserole dish.

Corn Bread:

This was slightly changed from the PPK recipe. It's sweeter and a little less dense, and really complements the spicy chili.

Ingredients:
Wet-
2 C. soy milk
2 tsp. apple cider vinegar
1/4 C. maple syrup
1/3 C. vegetable oil

Dry-
2 C. cornmeal
1 C. all purpose flour
1 T. baking powder
1/2 tsp. salt

Spinz:
Mix the wet ingredients and set aside. Mix the dry, then pour the wet into the dry. Mix until just incorporated.

Pour cornbread batter over the chili, and spread until event. Bake at 350 degrees for 20-25 minutes until toothpick comes out clean.

Don't Need No Parm on My Eggplant & Cauliflower Garlic Bread

I read Tofu 666's "tweet" on Twitter that eggplant parmesan was on the menu tonight, and when I saw some beautiful eggplant at the market, I couldn't resist! When I got home, Mark (my housemate) proclaimed that he was going to make some cheezy garlic bread and wanted to incorporate cauliflower (a pretty sneaky thing!). And when I mentioned the eggplant parmesan, it all came together. We also had a package of gourmet basil infused dry pasta- a bargain purchase from of all places, the Grocery Outlet, that was screaming to be included... so we ran with it and came up with the following:

We made A LOT of food, so you may want to scale down.

The Star: Crispy Baked Eggplant and Red Sauce

2 eggplants, sliced 1/2" thick
Vegenaise + a little water
bread crumbs

Spinz: Thin out the Vegennaise with a little water so it resembles a thin salad dressing. Dip the slices into this, then into the bread crumbs. Bake on a prepared sheet at 400 degrees for about 30-35 minutes or until tender and crisp.

Sauce:
1 medium onion, chopped
2-3 cloves of garlic, minced
2 jars of chunky veggie marinara sauce
splash of red wine
splash of balsamic vinegar
few tablespoons sugar
dried herbs: basil, oregano, thyme
black pepper

Spinz: Saute the onion until tender, add the garlic and saute for a few minutes. Stir in the herbs, then add the sauce and remaining ingredients- taste and adjust as desired.

The Supporting Actor: Basil Pasta with Capers, Tomatoes, Garlic, and Toasted Almonds

1 8 oz. package pasta
1 C. fresh basil, ribboned
2-3 cloves garlic, minced
1/4 C. capers
1 C. tomatoes, chopped
sliced almonds, toasted
extra virgin olive oil
salt and pepper

Spinz: Prepare pasta to al dente mode. Add a little olive oil to the pan and add garlic, tomatoes, and capers. Stir for a few minutes and turn off heat. Toss in the basil and a drizzling of extra virgin olive oil as needed, salt and pepper to taste, and top with toasted almonds.

The Surprise Guest: Cauliflower Garlic Bread

1/2 C. raw cauliflower (tops only- no stem)
4 cloves roasted garlic
1/4 C. margarine
1/4 C. Vegennaise
1/4 block of Follow Your Heart mozararella
salt
green onions, thinly chopped

Spinz: puree the cauliflower, garlic, and vegan cheese. Mix together with margarine and vegenaise and salt. Spread thick layers onto sliced french bread. Bake at 400 degrees for about 10 minutes or until golden. Remove from oven and sprinkle with green onions.

I really wanted to make ravioli for the "It's A Vegan World (Italian)" event, hosted by my girl, Vaishali over at Holy Cow!... but I may just send this one over!

No-Brainer Bread

I've been making this bread for quite some time now, previously posted as "No Knead Bread." The reason I'm re-posting is because I've found ways to make this bread even EASIER to make, and it's just too cool to keep to myself! And, what's cool too, is the fact that you'll only need a scant 1/2 teaspoon of yeast to make a huge loaf, and you can skip the second rise! This bread has a crispy crust with lots of nice air bubbles, and the only thing you'll need to remember is to prepare it before you go to sleep. Sweet dreams!

Makes the equivalent of 2 regular loaves- mine is just one huge one!

Ingredients:

6 C. unbleached all purpose flour (or bread flour)
1/2 tsp. active dry yeast
2 tsp. salt
3 C. lukewarm water

Spinz:

First, I prepare the inside stoneware from my large crockpot (I think any good covered pot that is oven safe can be used too). Spray the inside of it well with cooking spray (like Pam) and sprinkle a little corn meal on the bottom (optional). Then, simply mix all the ingredients in a big mixing bowl until combined (a nice sticky mess). Transfer the dough to the crock pot and leave it on the counter overnight (roughly 8 hours - I did it in 5 once, but let's say 8 just to be safe). It will have doubled in size. Preheat your oven to 450 degrees and bake covered for 20 minutes; uncovered for 10 minutes or until golden. Loosen the bread from the pot by running a knife around the perimeter, plop it onto a cutting board, and let it rest for 5-10 minutes before cutting.

Irish Soda Bread

I stumbled upon this recipe from an old Veg News Magazine this morning. I've been playing around with different bread recipes lately, and saw that this one required no kneading AND no rising, because it uses baking soda (thus the name), and baking powder. The consistency is dense, soft, and chewy on the inside, and has a great crunch on the outside. I also subbed some chopped dates because I didn't have enough raisins, and I thought it gave it a great sweet flavor! Great slathered in vegan margarine, as the magazine states, and a snap to make!

Ingredients:

1 1/4 C. soy milk
1 T. apple cider vinegar
3 C. unbleached all-purpose flour
2 T. sugar
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt
1/2 C. raisins
1/2 C. dates

Spinz:

Mix together the soy milk and vinegar in a small bowl and set aside to curdle. In a larg bowl, mix all the dry ingredients, including raisins and dates, until well combined. Add the curdles soy milk to form a stiff dough (you may need to add a little flour if it's too sticky to handle). Now, just form the dough into a round, slightly flattened ball and place it onto a prepared sheet pan. Cut a large "X" on top with a sharp knife or scissors (about 1" deep), and bake for 35-45 minutes at 375 degrees. Let it cool for about 10 minutes before cutting in.

Pigless In a Blanket

It was time for the Company holiday party, and I was trying to figure out what to serve. I knew I wanted to do some good, easy finger-foods and not make too much work for myself. So, I put a spin on a cinnamon roll recipe from vegweb, which was basically a good potato bun recipe, and turned it into a tasty bread roll for my "hot dogs." It's a pig in a blanket, without the pig, and also includes a creamy cheeze sauce in the middle. A little of the cheeze did ooze out after baking, but it may be because I added too much margarine (which wasn't needed), and have cut it down in the recipe. I served them with the traditional condiments (mustard, ketchup, relish, etc.) Both vegans and omni's loved them, and devoured them!

Makes about 24

Ingredients:

2 packages of your favorite tofu dogs (I used Ive's 4-pack)
4 1/2 C. flour (up to 1/2 may be whole wheat)
1 T. vital wheat gluten (optional, but especially useful if using the whole wheat flour)
1 tsp. sugar
2 tsp. salt
1 tsp. garlic powder
1 package active dry yeast
1 1/2 C. warm water (or soy milk)
1/2 C. mashed cooked potato (I use instant potato flakes and water to equal 1/2 cup)
1/3 C. melted margarine

Cheeze filling (optional)
- 3 or 4 T. Tofutti Cream Cheese
- half block of Vegan Mozarella (I used the 10oz. Follow Your Heart Vegan Gourmet)
- 1 T. Vegenaise or vegan margarine
1 tsp. parsley flakes
cracked black pepper

Spinz:

In a small bowl, add the hot water and cold soy milk. Add the yeast to the warm liquid and set aside. In a large mixing bowl, mix up all of the dry ingredients (flour, gluten, sugar, salt, garlic powder). In a processor, put in all the filling ingredients and blend until smooth. By now, the yeast mixture should be nice and foamy. Make a little well in the dry mix, and add the yeast mixture, mashed potato, and melted margarine. Mix/ knead together until it forms a nice smooth dough. Place back into a greased bowl, cover and set aside for an hour to rise.

Meanwhile, cut up your soy dogs into 1 1/2 - 2" pieces. I cut mine into thirds. Now go watch TV, make some cookies, or just stand around and goof off until that hour has passed. The dough should have just about doubled in size. You can now twist off a softball sized piece and roll it between your hands to form a "log." From this, you can cut golf-sized pieces with a knife, and roll each piece into a ball. Flaten and roll out the ball to about 1/4" thickness, and start contruction by placing about 1/2 to 1 tsp. of the cheeze mixture in the center of the dough. Then, place a soy dog piece on top of that, and bring opposite sides of the dough to the top center (like a taco) and pinch together. Close up the sides to seal and pull the dough up towards the top to form a nice ball. Put the ball onto a prepared sheet pan, seam side down. Now let them puff up again for another hour. At this point, you can either cover them in plastic and hold them in the fridge 'til later, or place in a 350 degree oven for 20-25 minutes, then broil for about 2 minutes or until golden on top (optional).

No Knead Bread

I got this recipe from the Steamy Kitchen site. I was intrigued by the fact that it was so easy to make, a 4-year old could do it! The proof is on this site, which features a cute kid making it. I've taken the liberty of putting the recipe here, for those who don't want to weed through all the text and pictures, but it was funny and worth looking at. I did make some adjustments in the prep, and I think my oven is hotter than most, because I almost burnt mine! This bread IS extremely easy to make, except for the waiting. AND, it tastes incredible- crispy crust, large bubbles, and soft and chewy inside... Carb Heaven!

Makes 1 round loaf

Ingredients:

3 C. bread flour ( I did the wheat/white variation...1/2C. to 2 1/2C.)
1/4 tsp. active dry yeast
1 tsp. salt (you may want to reduce this if you'd like the bread less savory and more sweet)
1 1/2 C. lukewarm water

Spinz:

Literally throw everything in a bowl and stir until it all comes together (no need to knead). Cover the bowl with plastic and let sit for 12 hours (while you're sleeping is ideal). Scrape out the dough onto a floured surface. With dampened hands, pull the ends to the middle and flip over to form a smooth "ball" of dough. Wash out the bowl, dry, and oil the inside. Replace the dough into the bowl, cover again, and let rise for about an hour (doubled in size). Prepare a metal or ceramic pot by lightly oiling the bottom (I added a sprinkle of corn meal too), and transfer the dough to the pot. Using a sharp knife, cut a few slits on the top of the dough to make steam vents. Cover with a lid (make sure it doesn't have plastic handles!), and put into a 450 degree oven for about 20-30 minutes. You will smell the bread when it's about done. The bread should be lightly golden. Take the bread out of the pot and place directly onto the rack for another 5-10 minutes, until crispy and golden brown. Let cool for 5-10 minutes before cutting. And unlike the advice from the Steamy Kitchen, slather plenty of vegan margarine on it (not butter).

Spinz Update:

Jan 1, 2009 I've been making this bread quite often, as it has become so popular in my house. This is the new technique that I've found ideal. Mix the dough in a crockpot, or a similar vessel that has an oven-proof lid (be careful not to use lids with plastic knobs). Let this stand overnight, and then scrape it out onto a floured surface. Clean out the pot, then apply cooking spray and cornmeal to the bottom. Return your dough, and let stand for an hour. Bake at 450 degrees for 20 minutes in your covered pot, then uncover and bake for an additional 10 minutes, or until nice and golden. After pulling from the oven, simply let it cool for a bit, and lossen the sides with a knife and pop it out. The crust is amazingly crispy and good, and the insides reminds my housemate of a good English muffin.

Tipz:

Sometimes I like to add sliced garlic to the mix and make a fantastic garlic bread. Yum!


Nutritional Info (serving is 1/10 loaf): 134 calories/ 0.4g tot. fat/ 0.1g sat. fat/ 233.5mg sodium/ 58mg potassium/ 28g tot. carbs/ 1.6g fiber/ 0.1g sugar/ 4g protein