This Weekend in Food....

First up, my husband has told me countless times that it isn't a weekend without tofu scramble. He'd have it both days, but being the rebellious cook that I am, I try to shake it up a little. Secretly, I have to admit that it always hits the spot.

Cruising around King Arthur Flour, I stole their Best Ever Oatmeal Bread.... and now it's My Best Ever Oatmeal Bread. Veganized and delicious! This recipe is for a 2# bread machine, in case you need to adapt or even make it by hand (horrors!). This bread can be sliced thinner than any bread I've ever made and is so full of flavor. It makes fantabulous toast!



For dinner Friday we had Seitan Bourguignon over artichoke flat noodles from our co-op. I love these noodles!

We're supposed to have a blizzard today. Seriously, that's what the little weather channel pop-up said, so who knows what we'll have today? The fridge is well stocked except for a tofu shortage. We only have one lonely block. But all in all, it's been a good food weekend.

My Best Ever Oatmeal Bread
1 1/4 cups boiling water
3/4 cups rolled oats
2 Tbsp canola oil
1 1/2 tsp salt
2 1/2 Tbsp maple syrup
2 1/2 Tbsp agave (next time, I think I'll use molasses here)
2 1/2 tsp yeast
4 cups white whole wheat flour
1 Tbsp vital wheat gluten
1/2 cup soymilk with 1/2 tsp vinegar to curdle it

Boil the water, remove from heat and add the oats, oil, salt, syrup, and agave. Let cool to lukewarm. Place them in your bread machine, add the soymilk mixture then the rest of the ingredients. I did this on the whole wheat setting.