Tag Archives: vegan

DELICIOUS Sweet and Savory Vegan Holiday Recipes with Food For Life Bread

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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)breadpudding1

*****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.

Ingredients:

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
Ground cinnamon
Toasted coconut for topping 

breadpudding2Instructions:

  1. Preheat oven to 350° degrees. Grease a nine-inch baking dish or casserole dish.
  2. Tear the bread into rough cubes.
  3. 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.
  4. Scoop into prepared pan.
  5. Lightly sprinkle top with a little more cinnamon and the coconut.
  6. 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.
breadpudding3

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)

Ingredients:

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
Sliced tomatoes
Option: Add tofu cubes

Directions:

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

Directions:
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.

Bon appétit!

I received product for sample and review, no other compensation. My opinions are my own.
http://www.foodforlife.com/

Sign the Animal Bill of Rights! | Animal Legal Defense Fund

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Sign the Animal Bill of Rights! | Animal Legal Defense Fund.

Black Bean Brownies and Lentil Cookies

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Black Bean Brownies

  • 1 can or 3/4 cup cooked black beans
  • 1/2 cup vegetable oil, or olive oil (I always use a bit less)
  • 2 eggs (omit for vegan)
  • 1/3 cup unsweetened cocoa powder
  • 2/3 cup sugar ( I’ve tried brown sugar and I’ve tried agave, not sure what’s better, kind of a personal taste thing)
  • 1 teaspoon instant coffee or espresso
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips, divided
  • 1/3 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan. In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan. My family thinks they taste better the longer you let them sit, so the beany texture dissipates. They freeze well, too

Lentil Cookies (Alton Brown‘s version)

  • 9 1/2 ounces whole-wheat pastry flour, approximately 2 cups*
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 8 ounces sugar, approximately 1 cup (1/2 white, 1/2 brown)
  • 4 ounces unsalted butter, room temperature, approximately 1/2 cup***Sometimes I use half oil, half butter, or all oil. Depends on my mood and my pantry.
  • 1 egg (omit for vegan)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups lentil puree, recipe follows
  • 3 1/2 ounces rolled oats, approximately 1 cup
  • 4 ounces dried fruit, approximately 1 cup
  • 2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup

Preheat the oven to 375 degrees F.

In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice. In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed. Add the egg and mix until just incorporated. Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut. Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between. Bake for 15 to 17 minutes.

Lentil Puree:

  • 4 ounces lentils, approximately 2/3 cup, picked over and rinsed
  • 2 cups water

In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months. Yield: 1 1/2 cups lentil puree.

Wholesome Whole Wheat Bread

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I baked a loaf of whole wheat bread to go along with the Veggie Lentil Soup.

I’ve had a lot of success with variations of this recipe. I’ve tried it with honey, agave, maple syrup, and brown sugar.  Still good. They’re right about adding orange juice; it really does soften the whole wheat-y flavor.

My son loves raisin bread so I’ll add a cup or so when he’s around and he can eat a whole loaf right in front of my eyes. He’s over six feet tall with a freaky uber-efficient metabolism; he can do that.

Just out of the oven I spread about a half teaspoon of vegan butter on top to get a shiny crust.

Classic 100% Whole Wheat Bread

  • 1 to 1 1/4 cups lukewarm water*
  • 1/4 cup vegetable oil
  • 1/4 cup honey, molasses, or maple syrup
  • 3 1/2 cups 100% Whole Wheat Flour
  • 2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe
  • 1 1/4 teaspoons salt
  • *Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.

tips from our bakers

  • Why the range of water in the dough? A lot depends on the weather, the season, and how you measure flour. You’ll need the lesser amount of water in the summer; or when it’s humid/stormy; if you measure flour by weight; or if you sprinkle your flour into the measuring cup, then level it off. You’ll need the greater amount of water in winter; when it’s dry out, and the humidity is low; or if you measure flour by dipping your cup into the canister, then leveling it off.
  • The liquid sweetener you choose makes a difference. Molasses produces the darkest loaf, one with old-fashioned flavor. Honey yields a lighter, milder loaf. Maple syrup makes a less-sweet loaf — unless you use real maple syrup, in which case it’ll be similar to a loaf made with honey, albeit with a faint hint of maple.
  • If you’re someone who tends to taste whole wheat as somewhat bitter, try substituting 1/4 cup of orange juice for 1/4 cup of the water in this recipe. A bit of orange juice tones down whole wheat’s somewhat tannic taste.

1) In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of  the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for “dough” or “manual.”) Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.

2) Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.

3) Transfer the dough to a lightly oiled work surface, and shape it into an 8″ log. Place the log in a lightly greased 8 1/2″ x 4 1/2″ loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1″ above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

4) Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center.

5) Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with some vegan butter.  this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.

Yield: 1 loaf.