40 loaves : week 3 : peanut butter & jelly loaf

hey everybody!

i have been super absent this past week. and you know what? i am okay with that.

before you start drooling ; are you on instagram?! i have been using the app for a couple years now & JUST decided to start following folks // accepting followers.

my username : dianapantz ; find me! lets be friends ;)

todays bread : pb&j bread

recipe used : this one

what i did differently? : i used a vegan egg replacer & i didnt add the peanuts to the top of the loaf

would i make it again? : i think i would. 

i *think* i left the bread in for a few minutes too long, so the outside became pretty hard. the inside was soft & delish, though.

i used blueberry preserves for a local shop in raleigh, north carolina, that i picked up when we were there for christmas.

look at this face! this is what she does when she wants something to eat. she will lay super close to you ; but not make eye contact, hoping you wont notice her & youll just drop all your food. ;)

40 loaves : cinnamon pull- apart bread

happy tuesday!

loaf #2 this week.

i had to bake two different loaves ; why?

because my dog ATE the first loaf before i could get pictures.

[oh daphne!]

but i have to say, this came out SO delish the second time.

bread : cinnamon sugar pull-apart bread

recipe used : this one ; from joy the baker

what i did differently? : i used wheat flour, vegan butter, egg replacer, turbinado sugar & almond milk ; in place of all the animal-products.

would i make it again? : yes, times a million!

this bread was SO good ; a must for a brunch party or holiday get together!

40 loaves : honey cornbread muffins

tuesday!
one of my 2013 goals is to bake 40 loaves of bread.
i have wanted to bake my own bread for a long time, but it always seemed super scary.
what better way to get over a fear than to do something 40 times?! ;)

for my first recipe, i decided to make something pretty easy. no rising time. no active yeast. just a simple recipe.

bread : honey cornbread muffins

recipe used : this one

what i did differently? : i used whole wheat flour, almond milk, egg replacer & vegan butter to make this a vegan recipe

will i make it again? : i WILL make this bread again ; they turned out super sweet & delish. the only difference i would make would be to use a lighter honey. we used a buckwheat honey that a friend gifted to us & the flavor was a bit too 'pollen-y' for us. i would def make these again with a lighter honey.

*also, i know that some vegans dont eat honey because of the way the bees//hives//eco-sytem are treated. blake and i DO eat honey, but only from small, local bee farms. we do not support honey//farms where the bees are killed//fed sugar water//artificially inseminated. the honey we use comes from local farms that do not spray & keep a natural habitat for their bees. we also only eat RAW, unprocessed honey. AND, we feed daphne quite a bit of honey, as well.*

the cornmeal flour i used was from a local flour mill & it was so good.
do you have a favorite recipe that calls for cornmeal? we still have a HUGE bag left!

: vegan meal of the week : week 8 :

two posts.
dinner AND dessert [or breakfast bread, or both, really]

both recipes came from www.vegweb.com . i googled some ingredients and this site came up. now i find myself on it almost daily. even if you arent veg, go see. they have over 14,000 recipes. everything that we have tried so far, has been really great. all recipes come from readers/viewers and other readers can comment and rate recipes.

supper : found here.
blueberry and onion sweet and sour sauce
the recipe is JUST for the sauce, i decided to use japanese rice noodles. you can use whatever grain you have around the house. i am guessing that short-grain brown rice, or couscous or quinoa would be great for this. use what you have, and report back!

start preparing your rice/grain now. soak/boil/ect your grain based on the directions on the package.

melt 1 tablespoon vegan margarine in a large skillet over medium-high heat. add 2 small onions [chopped], 1/2 tp salt and 1/4 tsp pepper; cook until onions are golden, about 10 minutes.

add 1 tablespoon sugar.  cook until onions are caramelized, about 3 minutes.

add 1/4 cup grape or apple juice, 2 tablespoons balsamic vinegar, 1 cup frozen blueberries and 1 cup [chopped] cherry tomatoes.  heat to boil. remove from heat.



by now, your noodles should be rinsed and ready. place your noodles on a bowl/plate, put sauce on top.



i have got to say, this was really, really good. i dont love a lot of food combos, and was a bit nervous, but i really loved this. what we did different : put in a little less onion. added 2 huge cloves of garlic. used garlic salt instead of regular salt. used apple juice and apple cider vinegar [which is SUPER strong and run-off from my dads apple wine]. also, i used 1 1/2 cups of frozen mixed berries, not JUST blueberries [i like to think this really added to the flavor] and we also used tomato sauce. moral of the story : i didnt really follow the directions at all. haha.

dessert [or breakfast bread] : found here .
peanut butter, banana, chocolate chip bread

preheat oven to 350 degrees.
stir together 2 1/2 cups whole wheat flour, 1/2 c white & 1/2 c brown sugars, 1 tablespoon baking powder and 1/4 tsp ground cinnamon.

in another bowl combine 2 mashed ripe bananas, 1 cup soy milk, 3/4 c peanut butter, 3 tablespoons oil, 1 tsp vanilla, and 1/3 c applesauce.  Add to flour, stir until combined.

stir in 1 c chocolate chips. mix well.

pour into two greased 8x4x2 loaf pans.  bake 50 to 55 minutes or until toothpick comes out clean.

i have made 3 loaves of this bread in the past week and a half. i have been eating it for breakfast with some fruit in the mornings. what i did different : running low on flour, i used 1 1/2 cups of whole wheat flour and 1 cup of barley flour [found at the co-op]. no brown sugar; i used 1/2 cup turbadino sugar and 1/2 cup applesauce. almond milk instead of soy. 1 tblsp oil, and 1/2 cup of applesauce. these turned out pretty soft in the middle, probably cuz of all the applesauce, but i like 'em like that.