Let the pumpkin mayhem begin on MV.
I admit, I created this recipe purely because of a selfish craving I was having for something sticky sweet and pumpkiny. I was going to try and pass it off as a treat my kids would enjoy for breakfast, but I became pretty possessive over it once it came out of the oven. The kids still got some, but I ended up having more than my fair share. :\
I’m not usually one to fall head over heels for a simple quick loaf, but the spicy cinnamon trail that runs through this sweet pumpkin bread is enough to make my heart sing a different tune.
It’s even more delectable with a slather of your favorite vegan cream cheese on top!
Hey, lovely readers! Happy Thursday! I bring you this bagel as part of a group blogging challenge entitled, “Gluten-Free Dream Day at Panera Bread“.
What’s a Gluten-Free Dream Day at Panera Bread?
Well, basically a bunch of us bloggers came together and we each re-created our favorite Panera Bread bakery treat into a gluten-free vegan version. Pretty cool, huh? Some very talented folks are participating, and I’m excited to be part of it.
When I was invited to work on this idea with Marly, of Namely Marly, the same genius who brought us Top Ten Sandwiches: Veganized , I was all about it. But, I have to admit…. I haven’t been to a Panera Bread chain in a very, very, very long time. In fact, I think the last time I was in one was about 4 years ago, and that was only to pick up some grub for my office friends’ lunches. I did however get myself a soy latte, and from what I remember, it was pretty tasty.
Once I finally took a looksy at Panera’s menu and realized they had a Jalapeño Cheddar Bagel, I decided I wanted to recreate it in my own gluten-free and animal friendly kitchen. I love bagels… so I thought this would be right up my alley. Even though I had never had the actual Panera bagel, it sounded like something I would totally be into. And, man, was I right.
Chewy, crunchy (once toasted), spicy, and cheesy, this is definitely my kinda bagel. I’ve always been much more of a savory breakfast kinda gal, and I could get used to waking up to this deliciousness each morning with a piping hot cuppa joe… couldn’t you?
There’s not much difference for me these days between ”quick” bread and yeasted bread.
All bread is relatively quick. Now that I’m baking gluten free, I no longer have to incorporate kneading and long rising times into my bread baking endeavors. I find the change liberating, as I now enjoy making a quick bread much more than I did when I was baking with gluten. Banana Bread: Meh… better with yeast. Beer bread? Only in emergencies. I just wasn’t satisfied unless my arms were about to fall off while making a loaf of bread. Even after I discovered the dough hook, I would still knead my soul into those ingredients–relishing every nuance of my aching hands squishing into the pillowy relief of the dough.
If there is one thing I miss dearly about gluten, it’s simply the kneading of the bread dough. I’ve tried kneading with many a gluten free flour combo–and let me tell ya, it just doesn’t do it for me. With gluten free bread dough, the whole process becomes slightly more clinical. I like to refer to it as the “mix and plop” method. Though, I cannot deny the lazy side of me welcoming this new, less sensual, approach to bread-making.
This loaf is made in the same vein as traditional Irish Soda Bread; the disclaimer here is that the texture is a bit off… not bad, just not quite as I remember an Irish Soda Bread to taste (hence the “Irish-ish”). I should add, in the bread’s defense, that I am actually part Irish. Yeah, I’ll take it wherever I can get it.
The texture of the loaf lends itself more to cutting into chunks rather than thin slices, and is best served slightly warm from the oven. Topped with some margarine, or soft avocado, it’s quite an addictive little snacking bread… authentic or not.
Today is also International Women’s Day! All you ladies–and men who have ladies in your lives–let’s celebrate!
These baked morsels are somewhat difficult to classify. On one hand they taste like a muffin, and on another, a sweet yeasted bread–yet they are so versatile, that by adding some mix-ins and a frosting, you could even get away with calling them a cupcake.
I personally think they taste like bread. My son voted cupcake. My daughter said “cookie” (okay, her 2 year old vocabulary isn’t very extensive and she calls anything sweet a cookie). I am positive my husband will think they taste just like a normal muffin.
I actually intended on doing something else, something more bready with this dough… but my plan was foiled since I didn’t have the ingredients handy to make what I originally intended. One of those last minute “oh no!” moments.
So these muffins were born!
I decided to make them slightly mocha flavored (because I am a coffee fiend), but some fresh berries, nuts, or even chocolate chips would fare well in these. Heck, you could even halve the sugar, leave off any toppings and have a basic dinner roll!
The Bulgogi Steak Sandwich: Veganized and De-glutenized.
The original version of this concoction comes from KoJa–a popular foodtruck in Philadelphia–and was featured on Huffington Post’s America’s Top Ten New Sandwiches.
The soft (and slightly chewy) hoagie roll is stuffed with tofu bulgogi, chili garlic sauce, oozy Daiya and a crapload of sauteed peppers and onions.
This is what my dreams are made of.
These muffins really hit the spot when you need a quick breakfast or afternoon snack. The texture is moist and slightly crumbly, and the flavor is nice: with notes of cumin, rosemary, thyme, garlic and green onion- which add quite a bit of complexity to such a little muffin.
I really love these slathered with a touch of Earth Balance margarine when they are fresh from the oven.
The thing I love most about any holiday is the extra time my husband, kids and I get to spend together. I love the ease of rolling out of bed in the morning and not rushing to do anything (except make coffee!), and leisurely taking our time munching on delicious foods and sipping beverages throughout the day… until evening hits and the last item on our agenda is to sneak in a few good flicks that coordinate with the season.
To prepare for my husband’s long weekend home from his day job, I spent all day yesterday baking and candymaking. We are well stocked for the upcoming few days… although I think we are already in need of more fudge. :\ One of the treats we had planned for breakfast this morning was this holiday bread. Fashionably jeweled with nuts and fruit, and lightly dusted with powdered sugar… I think it is quite obvious that I got this idea from looking at all of the beautifully studded stollen loaves permeating the internet this holiday season.
Although I have never actually had a taste of authentic stollen, my guess is that this recipe would be denser and more “nutty” than real deal. Like a “health nut” version of stollen :).
Wonderful sliced thin, toasted, spread with some jam, and enjoyed with a mimosa… and maybe some fudge.
Happiest Holidays everyone! ♥
We made it back from our vacation in Philadelphia and were saddened to leave such a beautiful city. Our trip started out pretty normally. We opted to take our car — to better accommodate our sightseeing agenda, and my inability to pack less than 8 bags for the fams for just 1 week. The countryside was beautiful, the drive was relaxed, and the weather was sunny, clear and perfect. Once we began to approach the city, thoughts of our upcoming adventure immediately started to flourish in my mind. I thought about all of the vegan friendly restaurants I had read about, the history of the city itself, the architecture from neighborhood to neighborhood, the abundance of parks and murals that weave throughout the urban landscape, and of course, my favorite peoples who lived in Philadelphia that we were headed to see.
This delicious bread is mostly savory with just a touch of sweetness from the peaches. It’s a little dense, but man, does it ever hit the spot for anyone with a hankerin’ for a good (and not obviously Gluten Free, like the crappy ones in the freezer section of the grocery store [blech!]) piece of bread.
It’s really crusty too…
…in a good way!!