When Food for Life sent me a box of assorted breads to sample and review, I couldn’t wait to begin to experiment with recipes for Thanksgiving.
We are thankful to enjoy a meat-free, cruelty-free Thanksgiving dinner.
We LOVE bread and as tasty as these breads are on their own — stand alone goodness — I wanted to craft a few recipes and share them with anyone looking to eat healthier and of course, vegan.
These breads are gluten free, vegan, and USDA certified organic.
My family especially enjoys the bread toasted, which brings out all of the unique flavors. They are amazing simply with hummus or in veggie sandwiches.
For holiday baking ideas, here’s one dessert bread pudding, one savory bread pudding, and my version of a vegan stuffing.
1. Vegan Bread Pudding (Sweet)
*****This is a MUST for you to make. It’s so unbelievably good, I ate the biggest bowl as soon as it came out of the oven. OK, to be honest, I ate TWO bowls. (That’s like half a loaf of bread haha). It was even better than I had anticipated.
The blueberries and apples are key to the whole moist yumminess and the slight toasty crunch of coconut is amazing. Next time I’ll add a tablespoon of orange zest to brighten the fruity flavors.
One loaf Food for Life Sprouted For Life Bread Gluten Free Cinnamon Raisin with sprouted chia, quinoa, and millet. (The Almond version would be awesome, too.)
2-3 cups plain or vanilla almond milk, really SOAK the bread
1/2 cup brown sugar
3 tablespoons pure maple syrup
1 teaspoon vanilla
1/4 cup raisins
1/4 cup dried blueberries
One apple, peeled, diced
Toasted coconut for topping
- Preheat oven to 350° degrees. Grease a nine-inch baking dish or casserole dish.
- Tear the bread into rough cubes.
- In a large bowl, whisk together milk, cinnamon, sugar, maple syrup, and vanilla. Add the bread, let sit about 10-20 minutes, or until bread is soft and has absorbed most of the milk. Add the raisins gently mix. Don’t over mix.
- Scoop into prepared pan.
- Lightly sprinkle top with a little more cinnamon and the coconut.
- Bake 30-45 minutes until all the liquid has been absorbed and it’s a puffy golden brown.
YUM! Just TRY to stop eating it.
I think it’d also be awesome with your favorite sauce
or a scoop of vegan ice cream.
I don’t have pics of the next two because I didn’t want to prepare them too far in advance, but I wanted to share the recipes so you’ll all have enough time to shop for the ingredients.
2. Vegan Bread Pudding (Savory)
One loaf Food for Life Sprouted For Life Bread Gluten Free (Flax Seed is the one I’ll be using.)
1 bunch Swiss chard, kale, or spinach (about 1 lb.)
1 cup almond or soy or rice milk
1 cup vegetable broth (low sodium)
2 teaspoons Dijon mustard
1 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon red pepper flakes
3 cups cubed bread
8 ounces sliced fresh mushrooms
1 red bell pepper, chopped
1 small onion, chopped
1 tablespoon minced garlic
2 tablespoons olive oil
Option: Add tofu cubes
1. Preheat oven to 350°. Remove and discard ribs from Swiss chard or kale. Rinse with cold water; drain and coarsely chop. If using spinach, wash and chop.
2. Whisk together milk, broth, salt, pepper, red pepper flakes. Stir in bread.
3. Sauté mushrooms, onions, garlic, red pepper in hot oil until tender and soft. Stir in chard, kale, or spinach, and sauté 2 minutes. Fold vegetable mixture into liquid/bread mixture.
4. Top with thinly sliced tomatoes.If you have a vegan cheese that you like, crumble a few slices on top of tomatoes.
5. Pour into a lightly greased 11- x 7-inch baking dish. Bake at 350° for 35 to 40 minutes or until center is set. Let stand 5 minutes.
Vegan Stuffing (Dressing)
Yummy to stuff green or red peppers or baked butternut squash, halved. I serve with my homemade cranberry sauce. No one misses the meat and if they do, they know better than to mention it! This recipe makes enough to feed our family and have leftovers the next day.
2 medium onions, diced
6 stalks celery with leaves, diced
4 carrots, diced
6 cloves garlic, chopped
Two loaves of Original Three Seed Sprouted for Life Food for Life
1/3 cup fresh parsley, chopped
1 teaspoon celery salt
1 teaspoon dried sage, crumbled
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crumbled
1/2 – 3/4 teaspoon freshly ground black pepper
1 1/4 cups hot Homemade Vegetable Stock or a good quality low sodium purchased veg stock
1. Saute onion, carrots, and celery, stirring occasionally until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing.)
2. Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1 1/4 cups hot stock.
3. If stuffing peppers or other vegetables, stuff lightly and bake for about 30-40 minutes.
4. If baking entire recipe as side dish: Preheat oven to 350°F and grease 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
Of course you can add or detract any vegetables your family doesn’t like (our DIL doesn’t like mushrooms so I’ll make a small batch for her without them) and add more herbs and spices depending upon your own personal tastes. We like it rather peppery with bold flavors since it’s more than just a side dish.
I received product for sample and review, no other compensation. My opinions are my own.
You’re killing me since I am on a low-carb diet! It would be really hard to quit after just a little bit of this.
I am so glad for you to have a full house for Thanksgiving…I know I don’t have to tell you to have a great time!