Potato-Dill Bread

Mashed potatoes lend a nice moistness to this sandwich bread.  Build yummy sandwiches using vegan deli turkey slices, cucumber, and vegan mayo!

To start, combine 1/2 cup warm water (between 100 and 110 degrees) in a large bowl with 1 tablespoon raw sugar, 1 tablespoon dried dill, 1 teaspoon salt, and 1 package yeast (about 2 and 1/4 teaspoons).  Let stand for 5 minutes, then add 2/3 cup mashed potato and 2 tablespoons canola or vegetable oil.

Lightly spoon 2 cups all-purpose flour into measuring cups, and level with a knife.  Add the flour to the potato mixture and stir to form a dough, then turn out onto a floured surface and knead until smooth and elastic - about 8 to 10 minutes.  You can add up to 1/4 cup more flour as needed to prevent the dough form sticking to your hands, but I found that I only needed to add another tablespoon.  My kneading reminder is this: push the dough down with the palm of your hand, fold it in half, turn it a quarter turn, and repeat!

Place the dough in a large bowl coated with cooking spray, turning so the top of the dough is coated as well, then cover and let rise for 55 minutes.  My favorite rising spot is an unheated oven, which will be about 85 degrees and free from drafts.  At the end of rising, punch the dough down and let it rest 5 minutes, then roll into a 14x7-inch rectangle on a lightly floured surface.


Roll up the rectangle jelly-roll style, pressing to eliminate any air pockets, and pinching the seams and ends to seal.  Place the loaf, seam-side down, in an 8x4-inch loaf pan coated with cooking spray.  Coat the top of the bread with cooking spray as well, then cover and let rise for 35 minutes.

Bake at 350 degrees for 30 minutes - the loaf will be lightly browned on top by the end, and sound hollow when tapped.  Remove from the pan and cool on a wire rack.

This loaf makes enough for 10 slices of 150 calories each.

Cost:
baking potato $0.89

Orange Banana-Nut Bread

Here's another variation on banana bread to try, following my Molasses-Oat Banana Bread and Cardamom Banana Bread with Pistachios. It's probably the last time I'll make banana bread for awhile, but keep experimenting with different ingredients and flavor combinations if you like! This particular variety is delicious for breakfast - try it with a thin layer of vegan cream cheese on top, or topping it with strawberry, peach, or kiwi slices!

Lightly spoon 2 cups all-purpose flour into measuring cups, and level with a knife. Combine the flour in a large bowl with 3/4 tsp. baking soda and 1/2 tsp. salt; set aside.

In the bowl of a stand mixer, combine 1 cup raw sugar and 1/4 cup vegan butter (such as Earth Balance); beat for about 1 minute, until well blended. Add the equivalent of 2 eggs made with egg replacer (such as Ener-G), one at a time, beating between each addition.

Add 1 and 1/2 cups mashed ripe banana, 1 and 1/2 tablespoons grated orange rind, and 3 tablespoons orange juice; beat to combine. Add the flour mixture, and beat just until blended.

Stir in 1/3 cup chopped walnuts, then spoon the batter into an 8x4-inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour and 5 minutes - a toothpick inserted in the center should come out clean.

Cool the bread for 10 minutes, in the pan, on a wire rack, then remove from the pan and cool completely on a wire rack. You'll have 16 slices of 180 calories each.

Cost:
banana $1.26
orange $1.23

Cardamom Banana Bread with Pistachios

Earlier this month, I made a Molasses-Oat Banana Bread. My non-vegan fiance loved it so much that I promised him another banana bread recipe soon! The wonderful thing about banana bread is how versatile it is; in this version, cardamom stands in for vanilla extract, and pistachios add a lovely crunch!

To start, lightly spoon 2 cups all-purpose flour into measuring cups, and level with a knife. Combine the flour in a large bowl with 3/4 tsp. baking soda and 1/2 tsp. salt; set aside.

In the bowl of a stand mixer, combine 1/2 cup raw sugar, 1/2 cup packed organic brown sugar, and 1/4 cup vegan butter (such as Earth Balance); beat for about 1 minute, until blended. Add the equivalent of 2 eggs using egg replacer (such as Ener-G), one at a time, and beat after each addition.

Add 1 and 1/2 cups mashed ripe banana, 1/3 cup vegan sour cream (such as Tofutti), and 1/2 tsp. ground cardamom; beat to combine.

Add the flour mixture, beating just until moist, then stir in 1/3 cup finely chopped pistachios.

Spoon the batter into an 8x4-inch loaf pan coated with cooking spray, and bake at 350 degrees for 1 hour - a toothpick inserted in the center should come out clean.

Cool in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely on a wire rack. Slice into 16 servings of 190 calories each.

Cost:
bananas $1.26
pistachios $7.99

Molasses-Oat Banana Bread

Molasses adds a rich taste and texture to this variation on banana bread. It's the perfect way to use up those ripe bananas in your kitchen!

To start, lightly spoon 1 cup all-purpose flour and 1/2 cup whole wheat flour into measuring cups, and level with a knife. Combine the flours in a large bowl with 2/3 cup regular oats, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 tsp. salt; set aside.

In the bowl of a stand mixer, combine 2/3 cup raw sugar, 1/4 cup vegan butter (such as Earth Balance), and 1/3 cup dark molasses; beat for about 1 minute, until well blended. Add the equivalent of 2 eggs using egg replacer (such as Ener-G), beating until combined. Add 1 cup mashed ripe banana, 1/3 cup plain soy yogurt (such as Wildwood), and 1 teaspoon vanilla extract. Beat to combine.

Add the flour mixture, and beat just until moist. Spoon the batter into an 8x4-inch loaf pan coated with cooking spray, then bake at 350 degrees for 1 hour and 5 minutes - a toothpick inserted in the center should come out clean by the end.

Cool the bread for 10 minutes in the pan on a wire rack, then remove from the pan and cool completely on a wire rack. You'll have 14 slices of 180 calories each.

Cost:
$0 - It was the rare occasion where I had everything at home!

'Cheddar-Jack' Crackers

I debated how best to approximate the cheese for these crispy little crackers. At first I considered mixing 1/4 cup vegan Monterey Jack and 1/4 cup vegan cheddar (both available from Vegan Gourmet), but in the end, I went with all cheddar. However, if you want to blend the two, go right ahead!

To begin, lightly spoon 2/3 cup all-purpose flour into measuring cups and level with a knife. Combine the flour in a large bowl with 1/4 cup yellow cornmeal, 1/2 tsp. raw sugar, 1/4 tsp. baking soda, 1/4 tsp. salt, and 1/8 tsp. ground red pepper.

Cut 2 tablespoons vegan butter (such as Earth Balance) into small pieces, then cut into the flour mixture using a pastry blender until the mixture is like coarse meal.

Add 1/2 cup shredded vegan cheese of your choice in place of cheddar-jack, 1/4 cup ice water, and 1 tablespoon white vinegar. Stir until the mixture comes together.

Form the dough into 4 balls - they will be quite soft, but not sticky. Wrap each ball individually in plastic wrap, and freeze for 30 minutes.

Working with one dough portion at a time, roll into an 8-inch circle on a piece of parchment paper over a lightly floured surface - the circle will be very thin. Cut the dough into 8 wedges, but do not separate the wedges. Place on a baking sheet. Repeat with the remaining circles of dough. Sprinkle each circle with 1/2 tsp. poppy seeds, pressing slightly into the dough, then bake at 375 degrees for 10 minutes. Cool completely on a wire rack before separating into wedges.

Note: I nearly forgot those poppy seeds, but remembered after the crackers had only been in the oven a minute or two, so luckily it wasn't too late!

2 crackers are 60 calories - these are perfect with a bowl of tomato soup!

Cost:
vegan cheddar $3.39

Moist Skillet Corn Bread

This is probably the last recipe I'll do with fresh corn on the cob - at least for this summer! Check back over my posts from this past month for other great corn ideas.

To start, heat an empty 9-inch cast-iron skillet in a 450 degree oven for 10 minutes.

While the skillet heats, lightly spoon 1 and 1/2 cups all-purpose flour into measuring cups, and level with a knife. Sift the flour into a large bowl, along with 1 and 1/2 cups yellow cornmeal, 2 tablespoons raw sugar, 1 and 1/2 teaspoons salt, and 1 and 1/2 teaspoons baking powder.

In a food processor or blender, combine 1 and 1/4 cups fresh corn kernels, 1 and 1/4 cups plain soy milk (such as Silk), and 2 tablespoons melted vegan butter (such as Earth Balance); process until smooth. Add the equivalent of 2 eggs using egg replacer (such as Ener-G) and process again to combine.

Add the soy milk mixture to the flour mixture, and stir just until combined. Stir in an additional 1 and 1/4 cups of fresh corn kernels.

Carefully remove the heated skillet from the oven, and add 2 tablespoons vegan butter, tipping so the bottom and sides of the pan are coated. Pour the corn batter into the pan, and bake at 450 degrees until a pick inserted in the center comes out clean. The original recipe said the bake time would be about 25 minutes, but I gave mine a couple minutes less than that, at which point the corn bread was perfect!

You'll have 14 servings of 220 calories each. I like this both as a side dish at dinner and for breakfast with some jam!

Cost:
fresh corn $1.60
plain soy milk $2.49

Sweet Corn Dutch Baby

A Dutch baby is a type of skillet pancake baked in the oven. I've cooked one once before for this blog (see post for Chocolate Chip Dutch Baby from February 2009), but this version makes use of summer's fresh corn in the batter!

Preheat an oven to 450 degrees; once hot, place an empty 9-inch cast-iron skillet in the oven for ten minutes.

While the skillet heats up, lightly spoon 1/2 cup all-purpose flour into a measuring cup and level with a knife. Combine the flour in a food processor with 3/4 cup fresh corn kernels, 3/4 cup plain soy milk (such as Silk), 2 tablespoons raw sugar, and 1/4 tsp. salt; process until smooth. Add the equivalent of 3 eggs using egg replacer (such as Ener-G) and pulse to combine.

Note: since my food processor is small, I transferred the mixture to a bowl once the corn was pureed, then simply stirred in the 'eggs' - otherwise, my food processor would have overflowed!

Melt 1 tablespoon vegan butter (such as Earth Balance) in the heated skillet, tipping to cover the bottom and sides evenly (make sure to use potholders!). Add the batter to the pan and bake at 450 degrees for 14 minutes.

Sprinkle the pancake with 1 tablespoon organic powdered sugar (such as Wholesome Sweeteners) and 1/4 tsp. ground cinnamon. Divide into 4 equal wedges. Serve each wedge with 1/4 cup applesauce and 1 tablespoon vegan sour cream (such as Tofutti) for 4 servings of 250 calories each.

This dish works great for breakfast any day of the week, or as the centerpiece to a weekend brunch!


Cost:
corn $0.40
plain soy milk $2.49
applesauce $4.39
vegan sour cream $2.49

Carrot Quick Bread with 'Cream Cheese' Frosting

Yum - this loaf bread was like a mini version of a carrot cake! Thick, coffee-shop style slices make a great start to the day for breakfast, or a perfect snack with a cup of tea.

The recipe relies on 3 types of flour to boost the nutrition content - 3/4 cup all-purpose flour, 1/2 cup whole wheat flour, and 1/2 cup soy flour. For all three, spoon the flours out into a measuring cup and level with a knife, for the most accurate measurement.

Combine the flours in a large bowl with 3/4 cup regular oats, 2 teaspoons ground cinnamon, 1 and 1/2 teaspoons baking powder, 1/2 tsp. baking soda, and 1/4 tsp. salt; set aside.

In a stand mixer, combine 3/4 cup organic brown sugar with 2 tablespoons vegan butter (such as Earth Balance); beat until well combined.

Add 1/2 cup water plus the equivalent of 1 egg using egg replacer (such as Ener-G); beat to combine. Beat in 1 cup plain soy milk (such as Silk), and 1 teaspoon vanilla extract - don't worry; that this stage the mixture is supposed to be quite watery!

Add the flour mixture a little at a time, stirring just until blended. Fold in 1 and 1/2 cups shredded carrot (about 2 carrots) and 1/2 cup golden raisins.

Spoon the batter into an 8x4-inch loaf pan coated with cooking spray and bake at 350 degrees for 1 hour - a toothpick inserted in the center should come out clean by the end.

Cool for 10 minutes in the pan on a wire rack, then remove from the pan and cool completely on the rack.

Once cool, prepare the frosting: beat together 4 ounces vegan cream cheese (such as Tofutti's Better Than Cream Cheese), and 1/3 cup organic powdered sugar, until nice and fluffy. Beat in 2 teaspoons lemon juice, then spread the frosting over the bread. Cut into 8 slices of 400 calories each.

Note: this bread freezes really well, too; just wrap the slices individually in foil and let thaw at room temperature when you're ready to eat it them!

Cost:
soy flour $3.99
regular oats $2.99
carrot $0.80

Blueberry Power Muffins with Almond Streusel

These muffins are packed with calcium, vitamins, and antioxidants, and would make a great start to your day. Although the recipe makes a lot (30 muffins), they freeze beautifully; just let them thaw at room temperature or zap them in the microwave for about 15 seconds.

To start, spoon 1 and 1/4 cups all-purpose flour and 1 cup whole wheat flour into measuring cups, and level with a knife.

Combine the flours in a large bowl with 1 cup oats, 1 cup vegan sugar (such as Wholesome Sweeteners), 1 tablespoon baking powder, 1 teaspoon baking soda, and 1/4 tsp. salt.

In a separate bowl, combine 2 cups vanilla soy yogurt (such as Whole Soy), 1/2 cup plain soy milk (such as Silk), 3 tablespoons vegetable or canola oil, 2 teaspoons vanilla extract, and the equivalent of 1 egg using egg replacer (such as Ener-G).

Make a well in the flour mixture, and add the soy yogurt mixture, stirring just until moist. Fold in 1 and 1/2 cups fresh blueberries.

Coat muffins pans with cooking spray, and spoon about 3 tablespoons of the batter into each of 30 muffin cups; set aside.

In a small bowl, combine 1/4 cup all-purpose flour with 1/4 cup chopped slivered almonds, 1 tablespoon organic brown sugar and 1 tablespoon melted vegan butter (such as Earth Balance). Sprinkle the streusel evenly over all the muffins.

Bake at 400 degrees for 15 minutes. Cool the muffins in the pan on a wire rack for 10 minutes, then remove from the pans. You can serve these while they're still warm, or at room temperature.

Each muffin is 125 calories.

Cost:
vanilla soy yogurt $1.60
blueberries $3.99

Multigrain Fruit Bars

Somewhere between a bread and a cookie, this batter turns out like a homemade breakfast bar!

Start by spooning 1 cup applesauce onto several layers of paper towels, spreading so it is about 1/2-inch thick. Cover with additional paper towels and let stand for 5 minutes.

Place 2 cups Kashi puffed seven-grain cereal in a blender or food processor and pulse until coarsely ground. Lightly spoon 1 and 1/4 cups all-purpose flour into measuring cups and level with a knife. Add to the blender, along with 1/4 cup powdered soy milk (in place of nonfat dry milk), 2 tablespoons wheat germ, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/4 tsp. salt (tho I accidentally added 1/2 tsp!); pulse until combined.

Note: powdered soy milk should not be confused with soy protein powder! It's simply a dry powder mix that you can combine with water to make soy milk at home. Look for it with the boxed soy milk in the grocery store. I could only find vanilla-flavored, rather than plain, but figured that the extra vanilla would be a yummy addition to the fruit bars.

Spoon the applesauce from the paper towels into the blender with a rubber spatula. Add 1 cup fresh blueberries, 3/4 cup packed organic brown sugar (such as Wholesome Sweeteners), 1/3 cup chopped dried apricots, 1/3 cup vegetable or canola oil, 1 teaspoon vanilla extract, and the equivalent of 2 eggs using egg replacer (such as Ener-G); mix until combined.

Spoon the batter into a 13x9-inch baking dish coated with cooking spray - don't worry, the thickness won't be much more than 1/4-inch high - which is about what commercial breakfast bars look like!

Bake at 350 degrees for 30 minutes - a toothpick inserted in the center should come out clean. Cool completely in the pan on a wire rack, then divide into squares. For snack size bars, cut into 24 squares of 100 calories each. I liked these as a breakfast bar though, in which case try cutting them into 8 larger pieces of 300 calories each.

Cost:
applesauce $2.99
blueberries $3.99
dried apricots $4.49

Banana Blueberry Bread

Blueberries give a fun summer twist to regular banana bread!

Lightly spoon 1 cup all-purpose flour and 1/2 cup whole wheat flour into measuring cups, and level with a knife. Combine the flours in a large bowl with 3/4 cup uncooked grits, 1/2 cup raw sugar, 1/2 tsp. salt, 1/2 tsp. baking powder, and 1/4 tsp. baking soda.

In a separate bowl, combine 3 tablespoons vegetable or canola oil with 1 cup mashed ripe banana (about 2 bananas), 3/4 cup blueberries, and the equivalent of 2 eggs using egg replacer (such as Ener-G).

Make a well in the flour mixture, and add the banana mixture, stirring just until moist (although on a side note, this batter was not as liquid as some other quick-bread recipes I've made, so don't be alarmed if you find the same is true of yours).

Spoon the batter into an 8x4-inch loaf pan coated with cooking spray, then bake at 350 degrees for 1 hour - a toothpick inserted in the center should come out clean.

Cool in the pan on a wire rack for 10 minutes, them remove from the pan and cool completely.

Cut into 16 slices of 150 calories each.

Cost:
banana $0.68
blueberries $3.99

Lemon-Blueberry Muffins

These muffins are the perfect snack, or great for spring events like bridal showers and baby showers.

Lightly spoon 2 cups all-purpose flour into measuring cups, and level with a knife. Combine the flour in a large bowl with 1/2 cup raw sugar, 1 teaspoon baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, and 1/8 tsp. ground nutmeg.

Cut 1/4 cup vegan butter (such as Earth Balance) into small pieces, then cut into the flour mixture - use a pastry blender if you have one, but if not, I find that just using your fingers works great! I originally read the suggestion in a French cookbook, and find it is the best method to mix the ingredients until they look like "coarse meal." Just wash your hands first!

Make vegan buttermilk by pouring 1 and 1/2 tablespoons lemon juice into a measuring cup; fill with plain soy milk (such as Silk) to equal 1 and 1/2 cups. Let stand for 5 minutes to clabber (sour) the mixture.

Combine 1 and 1/4 cups of the 'buttermilk' with the equivalent of 1 egg using egg replacer (such as Ener-G), and 1 tablespoon grated lemon rind. Discard the leftover 1/4 cup of 'buttermilk.'

Pour the 'buttermilk' mixture into the flour mixture, and stir until combined. Fold in 1 cup blueberries.

Coat 12 muffin cups with cooking spray, and divide the batter evenly among them. Bake at 400 degrees for 20 minutes.

Remove the muffins from the pans immediately, and cool completely on a wire rack.

Once cool, make the frosting: combine 1 tablespoon fresh-squeezed lemon juice with 1/2 cup vegan powdered sugar (such as Wholesome Sweeteners). Drizzle the glaze evenly over the muffins.

One muffin is 190 calories.

Cost:
lemon $0.50
blueberries $4.99

Corn and Jalapeno Waffles

Over the past month or so, I've used my waffle maker for breakfast waffles, savory dinner waffles, sweet dessert waffles - you name it. Well, these little waffle bites make a perfect appetizer to pass around on a tray with cocktails!

Lightly spoon 1 and 3/4 cups all-purpose flour into measuring cups, and level with a knife.

In a large bowl, combine the flour with 2 teaspoons baking powder, 1 teaspoon cumin, 1/2 tsp. baking soda, and 1/2 tsp. salt. Set aside.

Meanwhile, make 2 cups vegan 'buttermilk' by pouring 2 tablespoons lemon juice into a measuring cup, then filling with plain soy milk (such as Silk) to equal 2 cups - let stand 5 minutes to clabber (sour) the mixture. Combine the 'buttermilk' with 1 tablespoon vegetable or canola oil and the equivalent of one egg using egg replacer (such as Ener-G).

Pour the 'buttermilk' mixture into the flour mixture and stir until smooth. Stir in 1/4 cup minced jalapeno pepper and one (11-ounce) drained can of corn. I was actually about a tablespoon short on the jalapeno by accident, but figured it was for the best since I don't like things too spicy. I also had to buy a 15-ounce can of corn since I couldn't find an organic brand in the 11-ounce size, so if you do the same, measure out about 1 cup of kernels and save the rest of the corn for another use.

Spoon about 1/2 cup of batter per square of a preheated waffle iron, coated with cooking spray. Let cook 3 to 5 minutes until done (mine took the full 5 minutes). Repeat with the remaining batter (you'll have about 8 whole waffes). Cut each waffle into 4 small pieces, and arrange on a serving platter. 2 waffle pieces are an appetizer nosh of 110 calories.

Cost:
plain soy milk $2.49
jalapeno pepper $0.35
canned corn $0.89

Three-Seed Epi

A few weeks ago, my boyfriend and I hosted another couple, for wine and appetizers, and my boyfriend came home with a pain d'epi from the bakery. Pain d'Epi, a form of French baguette, takes its name from the French for wheat stalk, because that's what it resembles. I thought it was so adorable that I had to try making my own at home!

Start by dissolving one packet yeast (about 2 and 1/4 teaspoons) in 1 cup warm water (use a thermometer to verify that the temperature is between 100 and 110 degrees). Let stand 5 minutes.

Lightly spoon 2 and 3/4 cups bread flour into measuring cups, and level with a knife. Add the flour to the yeast mixture, along with 1 tablespoon olive oil and 1 and 1/4 teaspoons salt, stirring until a dough forms.

Turn the dough out onto a floured surface and knead for 8 minutes (punch the dough down with the heel of your palm, fold it in half, turn it a quarter turn and repeat!). You can add up to 1/4 cup more bread flour as needed so the dough doesn't stick to your hands; I only needed another tablespoon or so.

Place the dough in a large bowl coated with cooking spray, turning so the top of the dough is coated as well; cover and let rise for 45 minutes, ideally some place 85 degrees and free from drafts.

Punch the dough down and let it rest for 5 minutes, then shape it into a 21-inch rope. Place the rope on a baking sheet sprinkled with 1 teaspoon cornmeal (you can twist it to fit, if your baking sheet isn't long enough).

Here's where you'd stop if you were making a simple baguette! But to shape the "epi," make 14 diagonal cuts, going about three-quarters of the way through the dough, spaced about 1 and 1/2 inches apart. The original recipe said to do so with a pair of sharp scissors, but I used a small sharp knife instead. By the end you should have 14 triangular pieces. Now, pull those pieces away from the center on alternating sides. This step was very hard for me to visualize, so I sort of pulled my triangles apart from one another at random. I ended up with something that looked sort of like a wheat stalk, but not quite right. Here's a photo of professional pain d'epi, which might be a useful visual guide:

http://img.photobucket.com/albums/v664/flyfishohio/Breads/P1020376.jpg

I think what I did wrong was to make my diagonal slits in different directions; in retrospect, I probably should have made them all in the same direction... But oh well, it's the taste that counts, not looks! So moving on, make the equivalent of 1 egg white using egg replacer, and brush over the top of the baguette (you'll have extra liquid, which you can just discard).

In a small bowl, combine 1 teaspoon poppy seeds, 1 teaspoon sesame seeds, and 1/2 tsp. mustard seeds; sprinkle evenly over the top of the baguette. Cover and let rise for 30 minutes.

Uncover and bake at 400 degrees for 20 minutes, then cool on a wire rack. Rip apart the triangles at the perforations, into 14 servings of 130 calories each. When we were hosting, my boyfriend served the pain d'epi with slices of sausage, cheese and mustard - there's no need to miss out as a vegan! Try any of the vegan sausages on the market, and nosh on them with slices of this bread.

Cost:
yeast packets $1.39
bread flour $8.69

Sunflower-Wheat Loaf

This whole wheat bread is delicious as breakfast toast!

Dissolve 1 packet yeast (about 2 and 1/4 teaspoons) in 1 cup warm water - check with a thermometer to make sure that the water temperature is between 100 and 110 degrees. Let stand 5 minutes.

Lightly spoon 2 cups whole wheat flour into measuring cups, and level with a knife. Add the wheat flour to the yeast mixture, along with 1/4 cup agave nectar (in place of honey), 2 tablespoons vegetable or canola oil, 1 tablespoon dark molasses, and 1 teaspoon salt, stirring to combine. Cover and let stand at room temperature for 1 hour; this process will create a "sponge," which will keep your final product from becoming too dense.

Add 1/4 cup wheat germ and 2 tablespoons cornmeal to the sponge. Lightly spoon 1 cup bread flour into a measuring cup, and level with a knife, then add to the dough as well; stir until a soft dough forms - since the sponge wasn't as wet as bread batter normally is, it took a few minutes for all the flour to stir in, so be patient!

Turn the dough out onto a floured surface and knead for about 8 minutes (punch the dough down with the heel of your palm, fold it in half, turn it a quarter turn on the work surface, and repeat!). You can add up to 1/4 cup more bread flour as needed so the dough doesn't stick to your hands, although it should still be tacky - I used about 2 tablespoons more flour. At the end of kneading, start adding 1/3 cup raw sunflower seeds and 1/4 cup dried blueberries, kneading them into the dough in batches until incorporated.

Place the dough in a large bowl coated with cooking spray, turning so the top of the dough is coated as well. Cover and let rise for 1 hour, ideally some place about 85 degrees and free from drafts.

Punch the dough down and let it rest for 5 minutes, then roll out on a floured surface into a 14x7-inch rectangle. Starting on the short (7-inch) end, roll up tightly, pressing so that you eliminate any air pockets, and pinching the ends and the seam to seal them. Place the roll, seam-side down, in an 8x4-inch loaf pan coated with cooking spray. Coat the top of the dough with cooking spray as well, then cover and let rise for 45 minutes.

Bake at 375 degrees for 45 minutes - the loaf should sound hollow when tapped. Let cool on a wire rack. You'll have 16 slices of 160 calories each.

Cost:
whole wheat flour $3.69
dried blueberries $7.49

'Buttered' Sweet Potato Knot Rolls

It felt like another good afternoon for bread baking! These yummy dinner rolls are sweeter and richer than other breads, and lend an elegant touch to the dinner table.

Heat 1 cup plain soy milk (such as Silk) to between 100 and 110 degrees (verify the temperature with a thermometer). In a large bowl, dissolve 1 packet yeast (about 2 and 1/4 teaspoons) into the warm soy milk, and let stand 5 minutes.

Add 3/4 cup canned mashed sweet potato, 1 tablespoon melted vegan butter (such as Earth Balance), 1 and 1/4 teaspoons salt, and the equivalent of 2 egg yolks using egg replacer (such as Ener-G - in which case you'll want 1 tablespoon powder whisked into 2 tablespoons warm water).

Lightly spoon 4 and 1/2 cups bread flour into measuring cups, and level with a knife. Add the flour to the sweet potato mixture and stir until you have a soft dough. Turn the dough out onto a floured surface and knead for about 8 minutes (flatten the dough with the palm of your hand, fold it in half, turn it a quarter turn, and repeat!). You can add up to 1/2 cup more bread flour as needed to keep the dough from sticking to your hands, although keep in mind that the dough should be soft and tacky. Quite honestly, I didn't need to add any of that extra flour to this dough, nor did I really need a floured work surface! As always with bread, use your judgment when it comes to how much flour to use.

Place the dough in a large bowl coated with cooking spray, turning so the top of the dough is coated as well. Cover and let rise until doubled in size - about 45 minutes - ideally some place about 85 degrees and free from drafts.

Punch the dough down and let it rest for 5 minutes, then divide it into 24 equal portions. Working with one portion at a time (keep the remaining dough covered to prevent it from drying out), shape the portion into a 9-inch long rope. Tie that rope into a knot around itself, and tuck the ends underneath. Place the rolls on baking sheets lined with parchment paper, 12 rolls per pan. When forming the 9-inch ropes, I found it easiest to roll/pinch the dough against a work surface; the dough tended to tear apart if I pulled it hard.

Lightly spray the rolls with cooking spray, cover, and let rise on the baking sheets for about 30 minutes.

Uncover the rolls and bake at 400 degrees for 8 minutes, with 1 pan on the bottom rack of the oven, and 1 pan on the second rack form the top. Rotate the pans, then bake an additional 7 minutes.

Transfer the rolls to a wire rack, and brush the tops with an additional 2 tablespoons melted vegan butter. You can serve these warm or at room temperature - each roll is 140 calories.

Note: make sure you really tuck the ends of the "knot" under well; I thought I had secured down all of my ends, but a few of them popped back up during baking!

Cost:
canned mashed sweet potato $2.50

'Sour Cream', 'Cheddar', and Chive Potato Waffles

Who says waffles are just for breakfast? Try these savory waffles for dinner - they're super quick, so perfect on a busy weeknight!

In a bowl, combine 1 teaspoon baking powder and 1 (6-ounce) package of potato pancake mix. Some brands include sugar, but I found a fully vegan version from Streit's that fit the bill - look for this ingredient in the kosher section of the grocery store, near matzo mix etc.

In a separate bowl, combine 1 and 3/4 cup plain soy milk (such as Silk), 8 ounces vegan sour cream (such as Tofutti's Better Than Sour Cream), and the equivalent of 1 egg using egg replacer (such as Ener-G); whisk together until smooth.

Add the soy milk mixture to the potato pancake mixture, stirring until smooth. Fold in 1/2 cup shredded vegan cheddar (such as Vegan Gourmet) and 1/4 cup chopped chives.

Spoon 1/2 cup batter per square of a preheated waffle iron, coated with cooking spray. Cover and cook for about 3-5 minutes, until the waffles are done (a good indication is when the waffle iron stops smoking). Mine took the full 5 minutes to cook. Repeat the procedure with the remaining batter.

This recipe makes enough for about 8 waffles, of 190 calories each.

(Note: the batter seemed thicker than other waffle recipes I've made, but if the same happens to you, don't be concerned - they'll cook up just fine!)

Cost:
potato pancake mix $2.49
plain soy milk $2.49
vegan sour cream $2.49
vegan cheddar $4.39
chives $2.49

Stout Chocolate-Cherry Bread

The name of this recipe delighted me - even knowing that 'stout' referred to an actual bottle of stout (beer), I couldn't help but picture a short and stout loaf of chocolate-cherry bread, which made me giggle. My amusement aside, when you buy a 12-ounce bottle of stout for the recipe, make sure it is vegan - the most common, Guinness, is not. I like the stout from Sierra Nevada, which does not use isinglass for filtration, according to the company.

Like the focaccia recipe I made a couple weeks back (Fontina and Red Pepper-Stuffed Garlic Focaccia), this bread recipe begins with a sponge - a yeast/liquid/flour mixture allowed to sit 8 hours to develop complex flavors. So 8 hours in advance, lightly spoon 2 cups bread flour into measuring cups, and level with a knife.

Combine the flour, 1 (12-ounce) bottle of stout and 1 package yeast (about 2 and 1/4 teaspoons) in a large bowl, stirring with a whisk. Cover and refrigerate for at least 8 hours and up to overnight. You want to keep it in the fridge because otherwise the yeast will feed like crazy on the sugar in the beer, and grow out of control - yikes! I had a rather pleasant time rising to make this sponge at 7 am, then going back to bed, and feeling a little like an old-fashioned farmwife doing her baking - except it was Manhattan outside the window, not a farm. And, well, what farmwife goes back to bed until 10?

8 hours later, pull the mixture from the fridge and let stand at room temperature for 1 hour.

Add 2 more cups bread flour (spooned out and leveled with a knife), 1 tablespoon raw sugar, and 1 teaspoon salt to the yeast mixture, stirring until you have a soft dough. Turn the dough out onto a floured surface and knead for about 8 minutes (push the dough away with the heel of your palm, fold it in half, turn it a quarter turn, and repeat!). In the last minute or so of kneading, start adding 1/2 cup dried tart cherries and 4 ounces coarsely chopped dark chocolate. I found it easiest to add the cherries and chocolate in batches, kneading in each batch before adding the next.

For the chocolate, I prefer buying from the dark chocolate from the Endangered Species chocolate company, for rather obvious reasons).

Place the dough in a large bowl coated with cooking spray, turning the dough so the top is coated as well; cover and let rise for 1 hour, ideally some place about 85 degrees and free from drafts. It should be doubled in size by the end.

Punch the dough down and let it rest for 5 minutes, then shape into a 9-inch round, and place on a baking sheet lined with parchment paper. Lightly coat the dough with cooking spray, cover and let it rise another hour.

In a small bowl, whisk together the equivalent of 1 egg using egg replacer (such as Ener-G). Brush over the top of the dough (you can discard any extra liquid). The original recipe also suggested optionally sprinkling the top of the dough with pearl sugar, but since I wasn't sure if pearl sugar is vegan and it was optional anyway, I skipped it.

Make a 1/4-inch deep slit down the center of the loaf with a sharp knife. Bake at 350 degrees for 30 minutes - the bread should sound hollow when tapped.

Remove from the pan and cool on a wire rack. You'll have 20 slices of 160 calories each. I found this bread delicious when toasted for breakfast! For an added indulgence, smear on a little of the vegan equivalent of Nutella, a chocolate-hazelnut spread from Chocoreale, available online at veganessentials.com


Cost:
Sierra Nevada stout $2.12
dried tart cherries $1.40
dark chocolate $7.98

Cornmeal Waffles

These waffles would be a great addition to your next brunch - using cornmeal gives them a heartier flavor than flour would alone. Try them with a little bit of extra maple syrup drizzled on top, and some sliced strawberries - and I highly recommend a few strips of vegan bacon on the side!

First, lightly spoon 1 cup all-purpose flour into a measuring cup, and level with a knife. Combine the flour in a large bowl with 3/4 cup yellow cornmeal, 2 teaspoons baking powder, and 1/2 tsp. salt.

Make 1 and 1/2 cups vegan buttermilk by pouring 1 and 1/2 tablespoons lemon juice into a measuring cup, then filling with plain soy milk (such as Silk) to equal 1 and 1/2 cups. Let stand 5 minutes to clabber (sour) the mixture.

Combine the 'buttermilk' with 1/2 cup maple syrup, 1 tablespoon vegetable or canola oil, and the equivalent of 2 egg yolks using egg replacer (with Ener-G, that's 1 tablespoon powder whisked into 2 tablespoons warm water - don't forget that when you make egg 'yolks' you need less liquid than if you were approximating the full egg!).

Make a well in the center of your dry ingredients, and pour in the 'buttermilk' mixture, stirring just until moist. Set aside.

Next, he original recipe said to beat 2 egg whites until stiff peaks form. If you're using Ener-G, that means 2 tablespoons powder whisked into 4 tablespoons warm water. I still am not sure if the entire 12 minutes of beating with a mixer are necessary for recipes such as this (it's not as complicated as, say, getting a souffle to rise), but I went the full 12-minute effort last time I made waffles, and was rewarded with a fluffy, light final product, so decided it was worth the full 12 minutes here as well. (For the previous recipe, see my post for Chocolate Chip Waffles).

Meanwhile, coat a waffle iron with cooking spray and preheat.

Gently fold the 'egg whites' into the rest of the waffle batter. Pour 1/2 cup batter per square of the waffle iron, spreading all the way to the edges, and cook for about 3 to 5 minutes. A nifty trick I learned is that a waffle is done when your waffle iron stops smoking - it's a great tip, because the last thing you want to do is lift your lid midway to check on them, as doing so messes up the cooking process. My cornmeal waffles took about 4 minutes.

Repeat the cooking procedure with the remaining batter. You'll have 7 waffles total, of 250 calories each.

Cost:
yellow cornmeal $2.69
plain soy milk $2.49

Rich Tomato Bread

This bread is really yummy as toast, served with a pat of vegan butter. Or try it for sandwiches with some of the vegan deli slices out there, such as the 'turkey' from LightLife! The sun-dried tomatoes lend a beautiful, slightly-pink color to your loaf.

Start by covering 20 sun-dried tomato halves (the kind packed without oil) with 1 cup boiling water; cover and let stand for 30 minutes.

Drain the tomatoes in a sieve over a large bowl, reserving the liquid. Finely chop the tomatoes and set aside. Reheat the reserved liquid until it is between 100 and 110 degrees (it's best to verify the temp with a thermometer). Dissolve one packet (2 and 1/4 teaspoons) yeast into the liquid, in a large bowl, and let stand 5 minutes.

Lightly spoon 3 cups bread flour into measuring cups, and level with a knife. Add the bread flour, the chopped tomatoes, 2 tablespoons olive oil, 1 teaspoon salt, and the equivalent of 1 egg using egg replacer (such as Ener-G) to the yeast mixture, and stir until a dough forms. Turn out onto a floured surface and knead for 8 minutes (punch dough down with your palm, fold in half, turn a quarter turn, repeat!).

You can add up to 1/2 cup more bread flour as needed to prevent the dough from sticking to your hands, but quite honestly, I found I had the opposite problem with this dough - it was almost too floury! I wondered if the problem was the fact that the original recipe had called for a large egg, so I added an additional tablespoon of water to the mixture: the standard Ener-G 'egg' is 1 and 1/2 teaspoons powder whisked into 2 tablespoons warm water, so perhaps that didn't contain enough liquid. The addition of the extra water did make the dough workable, but as a result, I only ended up adding about another tablespoon of flour throughout the kneading process.

After kneading, place the dough in a large bowl coated with cooking spray, turning to coat the top of the dough as well. Cover and let rise for 45 minutes - ideally some place about 85 degrees and free from drafts.

Punch the dough down, cover, and let it rest 5 minutes. Lightly flour a work surface, and roll the dough with a rolling pin into a 14x7-inch rectangle. Starting at the short (7-inch) end, roll up the rectangle tightly, pressing firmly so you don't have any air pockets. Pinch the seam and the ends to seal once you're done.

Place the roll, seam-side down, in an 8x4-inch loaf pan coated with cooking spray. Lightly coat the top of the loaf with cooking spray as well, cover, and let rise for 30 minutes.

Bake at 350 degrees for 40 minutes - the loaf should sound hollow when tapped. Remove from the pan and place on a wire rack. Brush the top with 1 tablespoon melted vegan butter (such as Earth Balance). Slice into 16 slices, each of which is 150 calories.

(Note: While making the recipe, I realized I was almost out of olive oil! I only had enough for 1 tablespoon, so made up the second tablespoon with canola oil. Although this may have varied the final taste slightly, I couldn't detect much difference).


Cost:
sun-dried tomatoes packed without oil $2.69