Cinnamon Swirl Loaf

This loaf is perfection from start to finish. It goes together in minutes, fills your house with aromas of cinnamony wonderfulness and is a beauty. This is all before you get to cut it and enjoy the total experience of quick bread heaven. The recipe is from Ash at the PPK and will definitely be in my ‘make again and make often’ notebook of recipes. Here is the blog so you can make it yourself. The only change I made is to add a little vanilla to the batter. It really doesn’t need it, but it felt like the thing to do.

The full view

This loaf is practically no effort and is full of rewards. I’m thinking it would make awesome mini loafs for gift giving, too. Give it a try.

Lots of thanks, Ash!

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.

The Way a Whore Would Make It

There are times I just want a quick and easy, but still full-of-flavor pasta dish. This has to be one of the most flexible recipes and it has a colorful history to boot!

Linguini Puttanesca
This makes enough for 1/2 pound of pasta (your choice)

1 Tbsp oil
1/2 cup onion (heaping), diced
1/2 cup red pepper (heaping), sliced thinly
5 cloves garlic, crushed
1 tsp basil, dried
1 tsp parsley, dried
1/2 tsp oregano, dried
1/4 – 1/2 tsp red pepper flakes
1/2 cup red wine
15 oz can tomato sauce*
15 oz can whole tomatoes, chopped*
1/4 cup black olives, cut in half
1 Tbsp capers (heaping)
salt and pepper

Heat the oil in a saucepan, add the onion and saute a bit, then add the red peppers and garlic. Cook a little, but don’t brown the garlic. Add the seasonings and cook a bit, then deglaze with the wine. Reduce until you have about 1/2 the liquid. Add the tomato sauce, tomatoes, olives and capers. Simmer about 1/2 an hour and season to taste. Toss with the pasta and you’re good to go.

There are gazillion ways to make this, so use your creativity and go wild.

*It’s nice to use two different kinds of tomatoes for the contrast, but just use what you have. Anything goes- and will taste great.

We like to have it with Italian Baked Tofu (VwaV) and some vegetables on the side. Those happen to be roasted green beans from V’con. I don’t know why I never thought to roast them before this.

And… I wouldn’t leave you without the story. Thanks to wiki.

“The name originated in Naples after the local women of easy virtue. Pasta Puttanesca means “The way a whore would make it”, but the reason why the dish gained such a name is debated. One possibility is that the name is a reference to the sauce’s hot, spicy flavour and smell. Another is that the dish was offered to prospective customers at a low price to entice them into a house of ill repute. According to chef Jeff Smith of the Frugal Gourmet, its name came from the fact that it was a quick cheap meal that prostitutes could prepare between customers.”

Repeat Dishes

Even though it looks like I’ve been baking a lot, I’ve also been fixing some healthful meals. Really, I have. In spite of porn appearances and what the scale says.

Here’s that Caesar Salad (again) from V’con. Really, we can’t get enough of it. The top is chicken seitan sauteed with just a little tamari added at the end. It boosts the flavor and really compliments the dressing. I could eat that dressing with a spoon.

These are the Snobby Joes from V’con, with a side of Deli Style Macaroni Salad (also V’con). My husband isn’t a huge fan of macaroni salad, so I made a half recipe. Never again. It would have been great to have some left over. Instead, we devoured it. Clearly, I wasn’t the only one who liked it. We didn’t have radishes, so I subbed some chopped onion.

All this brought to mind some of the dishes that I make more than I think. Here’s a short list:

  • tempeh reubens (VwaV)
  • lentil soup (mine)
  • caesar salad (V’con)
  • salt and pepper tofu (V’con)
  • hoisin seitan (pretty much from the bottle, with additions)
  • tofu scramble (it’s not a weekend without a scramble)
  • any old stir fry (if it’s in the fridge, it’s in the wok)
  • bbq seitan (I could eat this every day)
  • cornbread (that award winning recipe I posted before)
  • soup (usually 2 a week the kinds vary. Today, it was black bean from V’con)

I’m sure there are more, they just aren’t jumping out at me right now.

Tonight’s dinner: Linguini Puttanesca and Italian Baked Tofu (VwaV).

Jammies- Not Just for Bedtime!


Are these beautiful cookies or what? It’s a tester from Autumn Vegan and Garrick, who have outdone themselves again. These cookies are almost too pretty too eat. Almost. But once you start on them, it’s hard to stop.

For the more straight ahead cookie eater, I also made the Bakery Style Chocolate Chip Cookies. Also a tester, but also in DEOTS. These have a perfect outer crispness and soft insides, with great flavor. Another hit!

By the way, we made it to VegiTerranean yesterday for lunch and tried the fries. I’m not sure if they are the best ever as Chrissie promises on her menu, but they were damn good. The tofu ricotta on top was a great accompaniment. We also split a piece of apple cranberry pie for dessert. Although it didn’t look very hopeful, it tasted fantastic! No pictures, this time.

I’m off to make a pot of tea and enjoy a few jammies.