You want some of this?

You know you do. Come down and see us tomorrow in front of Locali for the Worldwide Vegan Bakesale!

I will be bringing the following:

Recipe HERE


Recipe HERE


Recipe BELOW! (A teaser from 500 Vegan Recipes)

Garlic Flatbread Rounds

1 (1/4 ounce, 7 g) packet active dry yeast
1 tablespoon (13 g) granulated sugar or 1 tablespoon (21 g) agave
1 cup (235 ml) warm water
3 cups (375 g) all-purpose flour
1/4 teaspoon salt
1/4 cup (60 ml) extra-virgin olive oil
1 tablespoon (15 g) minced garlic
1 tablespoon (2 g) dried parsley or 3 tablespoons (12 g) fresh, chopped

Mix together yeast, sugar and warm water. Let stand ten minutes. In a mixing bowl, add the flour and salt. Add the olive oil, garlic and parsley to the yeast mixture. Add the wet to the dry and knead until a nice dough ball is formed. Lightly oil and cover loosely with plastic wrap and let rise for one hour. Punch down dough and divide into 16 equal pieces. Heat a dry, nonstick frying pan or skillet to high heat. Roll out each piece of dough to 1/8 inch-thick (3 mm) rounds. Place in frying pan, 2 to 3 at a time, and cook for about 2 to 3 minutes per side.

Yield: 16 pieces

White Bread

I know, I know. Whole Wheat is much better for me. But, sometimes, white bread just hits the spot. Perfect with a schmear of Earth Balance, and especially nice with PB and J.



I used THIS recipe, but instead of making bowls or crusts, I simply formed the dough into 2 loaves and baked at 400 for about 15 minutes.

Deep Dish Pizza Dough and Bread Bowls

Well, hello there! It's been a while, I know. Celine and I have been feverishly working on and testing for 500 Vegan Recipes, and oh boy, are there some awesome foods coming out of our test kitchens! Check out the pictures over on the flickr pool.

I thought I'd share one of those 500 with you guys, after all I haven't posted a new recipe here in almost a month!

This is actually two recipes in one. This dough makes an awesome cast iron deep dish pizza, but more interestingly, it makes virtually indestructible bread bowls for soup! One of the testers stress tested a bread bowl with five bowls of soup and reported absolutely no leakage. I don't necessarily recommend eating five bowls of soup in one sitting, but you can rest assured that you will safely make it through one or two!


Home Made Bread Bowl filled with Rustic Potato Leek Soup


Deep Dish Cast Iron Pizza topped with Bechamel, Basil and Tomatoes

1/4 ounce (1 packet) active dry yeast
1 teaspoon sugar
1/2 cup warm water
2 cups all purpose flour
1/2 cup vital wheat gluten flour
1/2 teaspoon salt
1/2 cup water
1 tablespoon olive oil
additional olive oil

Mix together yeast, sugar and warm water. Let stand ten minutes. In a mixing bowl, mix together flours and salt. Add in yeast mixture, water and olive oil. Adding more all purpose flour if too wet, more water if too dry, a little bit at a time. Your goal is a soft elastic dough ball that is easy to handle and not sticky. Knead for about 10 minutes. Divide into two, form into a ball. Brush with a light coat of olive oil, cover with plastic wrap and let rise for one hour.

Preheat oven to 500 degrees. Punch down the dough, knead an additional 2-3 minutes and form into a pizza crust. Bake with your favorite toppings for about 10 minutes, or until crust is a nice golden brown.

Yield:2, 10 inch crusts

Note that I made mine in a cast iron skillet and my husband made his on a cookie sheet. They both cooked for the same amount of time, but he pressed his out much thinner so he got about a twelve incher, while mine was only about 9 inches. Both yielded excellent results.

Bread Bowl Variation
I made up a double batch of this dough. With the remaining two pieces, I formed them into balls (skipping the second knead), cut a few slits across the top, baked at 400 for 15 minutes, removed, brushed with nondairy butter, baked an additional 5 minutes…BREAD BOWLS FOR SOUP!

More Burgers...

Hello there. It's been awhile. Sorry 'bout that. I have been cooking, just haven't had the time to sit down at the computer and update y'all. It's been a week of burgers 'round here.

Lizzy Lentil Daal Burgers on Rustica Buns


Rustica Buns (Sundried tomato and garlic)


Mushroom Chick'n Burgers drenched in goddess dressing, vegenaise and tomatoes, servedwith super yum asparagus that was simply cooked in a bath of Italian dressing on low heat in a shallow pan:


I still plan on making those Chocolate Chip Espresso cakes for clients, and how perfect that this is Valentine's week! I am not sure yet if I plan to use Julie Hasson's recipe, or make up my own....I'll let you know.

VeganMoFo and Petits Pains Lail et au Persil

All I can say about tonight, is that when I saw this, I couldn't NOT make it! So yum, so easy, so perfect! The way she describes it just made me swoon. And the way she talks about the goodness and equally the badness of garlic bread just spoke to me. Besides, I had all of the ingredients to make it. (Remember that I cannot buy any groceries until the week of Thanksgiving.)

We decided to make this tonight. I, as I cannot follow directions, did not follow her folding directions. Everything else was followed to a "T."

For the shapes I used, I called unto my past. When I was in highschool, I worked at Subway. It was there that I learned the fine art of "braiding" bread. I surprised even myself when I pulled this long lost talent right out of my behind.


The "knots" are inspired by the garlic knots served up by the local pizza delivery joint, Zitos. They have parm on them, and therefore I cannot eat them. So I made my own. The spirals? Why not?


Today I worked. I forgot to pack a lunch (I had to be at work by 6am so my brain wasn't quite awake yet) and therefore had to buy lunch. I am not sure this counts as a violation of the great grocery experiment or not. I drank some coffee for breakfast with some vanilla soy creamer. For lunch it was a "Gardener's Wrap" and Have'a Chips from Wild Oats, and for dinner I had the above mentioned garlic bread. Yes, I had garlic bread for dinner. In conjunction with some soymilk and generic Kahlua. Lots of it. Sue me. Geez. It is Saturday night, and I've had a helluva week.