Whoa mamma, sure didn’t mean to take that long to post again but….hold your breath for the onslaught of excuses!…I spent most of last week stuck in conferences that were super exciting and if you didn’t catch that, I’m being super sarcastic. “Networking” and spending 12 hour days listening to people talk about things that don’t really relate to me is not quite my thing. On the bright side, they DID have food for me to eat that didn’t consist of just lettuce, so they get extra points for that. Hurrah for bean chili! After all that conference hoopla sucked the life out of me, all I wanted to do was veg on the couch with husband, cat, a good movie and a bag of candy and that’s exactly what I did on Halloween. T’was glorious.We got another huge dump of snow this past weekend, it started Saturday morning and didn’t stop until Sunday night. Man do I wish I could be one of those sporty ski/snowboard people who get all crazy excited about fresh snow. I guess until that day comes I’ll just have to be the grumpy hibernating bear that I am 😉 Just so you don’t start thinking I’m a total Debbie Downer, I ended up having a pretty rad snowbound weekend. Lots of baking and cookbook testing was done, I finally got to see Cloud Atlas (WTF was that about?) and on Sunday I had two lovely ladies over for brunch.As I twiddle my thumbs patiently waiting for my Amazon order to show up, Robynn already got her hands on a copy of Isa Does It and whipped up this Chipotle Potato and Sausage Hash with tahini sauce. She cut back on the chipotles a bit since there were a couple spice adverse people at the table but it was still pretty hot and really delicious, especially with the sauce! Damn. Now I just want that book more! I had already tucked the camera away by the time the cinnamon rolls were done baking (boo, bad blogger), but Tanya had brought some fresh fruit and pumpkin cinnamon rolls she mixed up that morning and baked them when she got to my house. Totally suggest doing this if you plan on bringing rolls to someone’s house, we got to chow down on freshly baked fluffy rolls that were hot from the oven, which is pretty much the best thing ever. I was sent some of The Vegg to review AND I had another bag sent to me from a food swap with Mama Vegan, so I figured now was as good a time as any to experiment. I’m pretty sure my friends have come to except the fact that they’ve become human guinea pigs any time food is involved. Yeah I could make something tried and true but why would I do that when I have real live test subjects in my grasp! I really wanted to try out this stuff by making French toast but then I (thought) I had a better idea, French toast casserole! It’s French toast plus it’s less work, win win!It looked pretty decent when it came out of the oven and the first couple pieces seemed pretty ok, but after leaving it to soak for a couple hours, turns out the liquid didn’t make it down between the slices, so we ended up with half wet half dry bread…I got a few “it tastes good” followed by long silences, so I’m going to take that as it needs some work. Luckily we had lots of syrup! Since my casserole was a fail, I didn’t want to leave you high and dry, so as filler I wanted to share something I had for breakfast on Saturday that wasn’t a total failure, this pumpkin bread.I’ve been making this bread for years, but only recently decided to veganize it. I’ve gotta admit, whenever it comes to my old go-to/no-fail/kick-ass pregan recipes, I’m still kind of nervous about veganizing them out of fear that they’ll fail miserably and sadness will ensue. It’s the same reason I’ve never vegan’d up my favorite mac and cheese, and I used to LOVE me some mac and cheese. Although I’m thinking I might give that one a shot soon, it’s been over 4 years since I’ve had any and that’s a long bloody time to go without your favorite food! Happy days! I can report that my fears were adverted, the loaf turned out sooooo gooood, dare I say, better than how I used to make? I’m sure the chocolate chunks helped but the loaf has an incredible texture, it’s uber moist but with none of that undercooked wet grossness that I’ve come across in some recipes. Plus it isn’t all crumbly and can hold its own like the badass bread that it is. Nothing like a win to make you forget about the fail *shakes fist at stupid casserole*
CHOCOLATE CHIP PUMPKIN BREAD
Looking for a way to use up some of that leftover pumpkin? This tender moist quick bread is packed full of spices, rich chocolate chunks and pumpkin flavor. A perfect sweet treat for breakfast or a midday snack.
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons non-aluminum baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 cups pumpkin puree
- 1/3 cup oil
- 1/3 cup non-dairy milk
- 1 tablespoon ground flax seed
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup dairy-free semi-sweet or dark chocolate chips/chunks
- Preheat oven to 350 degrees F.
- Lightly oil a 8 ½ x 4 ½ inch pan and line with parchment paper.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. In a large bowl, whisk together the pumpkin, oil, milk, flax and sugars until smooth. Pour the dry mixture into the wet and mix until just combined. Fold in the chocolate. Pour the batter into the prepared pan and smooth the top.
- Bake for 65 to 75 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes then remove and place on cooling rack to cool completely.
Do you have any favorite recipes you’ve yet to veganize?