Edible Sunshine

For once, spring has sprung up a bit early, and the long, sunny days are simply glorious. Mid-60’s, clear skies, little humidity; If only the weather could stay this perfect all year round! The bright sunshine illuminates all corners of the house, lifts the darkest of moods, and is so pervasive, it’s even made its way into my baking. Though the loaf stops short of being cooked via solar power, it tastes for all the world like a little bit of sunshine baked right into the bread.

A soft, golden yellow crumb clings to scores of crunchy sunflower seeds, periodically interrupted by the savory taste of sun-dried tomatoes. It would be hard to not feel just a little bit happier after toasting a slice for breakfast, or sandwiching two pieces with cucumbers and vegan cream cheese, or perhaps your favorite BLT fixings.

Yield: Makes 1 Loaf; 10 - 12 Servings

Sunshine Bread

Name: Sunshine Bread
Prep time: 30 min
Cook time: 45 min
Total time: 10 h 15 min
Yield: 1
Cuisine: American
Ingredients: 3 – 4 Cups All Purpose Flour; 1 (1/4-Ounce) Package Active Dry Yeast; 1 Teaspoon Ground Turmeric; 1 1/2 Teaspoons Salt; 3 Tablespoons Light Agave Nectar; 1 Cup Carrot Juice; 1/4 Cup Vegan Butter or Coconut Oil, Melted; 1 Cup Toasted, Unsalted Sunflower Seeds; 1/2 Cup Roughly Chopped Sun-dried Tomatoes (Dry; Not Packed in Oil)

Prep Time 30 minutes

Cook Time 45 minutes

Additional Time 9 hours

Total Time 10 hours 15 minutes

Ingredients

3 – 4 Cups All Purpose Flour
1 (1/4-Ounce) Package Active Dry Yeast
1 Teaspoon Ground Turmeric
1 1/2 Teaspoons Salt
3 Tablespoons Light Agave Nectar
1 Cup Carrot Juice
1/4 Cup Vegan Butter or Coconut Oil, Melted
1 Cup Toasted, Unsalted Sunflower Seeds
1/2 Cup Roughly Chopped Sun-dried Tomatoes (Dry; Not Packed in Oil)

Instructions

This dough is meant to sit and rise overnight (at least 8 hours) so that it can be baked in the morning. Plan your timing accordingly.
In the bowl of your stand mixer (or a large bowl) whisk together 3 cups of the flour, yeast, turmeric, and salt. Since the dough will sit for so long, there’s no need to proof it and jump-start the rising process. Just be sure that your yeast is very fresh, and indeed still active.
Separately, combine the agave, carrot juice, and melted vegan butter or coconut oil, and slowly pour the liquid mixture into the bowl of dry goods while stirring. Add in the sunflower seeds and chopped dried tomatoes, and mix to incorporate. Add more flour 1/4 cup at a time if needed, until the dough is cohesive and no longer sticky but still tacky.
If using a stand mixer, switch over to the dough hook attachment, and let it kneed on low speed for 5 – 8 minutes, until smooth and elastic. This can also be done by hand on a lightly floured surface, but it will probably take closer to 10 – 12 minutes.
Lightly grease a large bowl, and plop your dough in, swirling it around gently to coat with the oil. Cover with plastic wrap, and stash it in your fridge for at least 8 hours- Overnight is best.
In the morning, lightly grease an 8 x 4 loaf pan. Set aside.
Turn out the dough onto a lightly floured surface, and knead for about 5 minutes to smooth it out and redistribute the bubbles created by the yeast. Flatten it out into a rectangle no longer than the loaf pan, and roll it up like you would one giant cinnamon roll. Place it into the pan with the seam side down, and with a very sharp knife, make a slash down center in a straight line. Let rise until just about doubled in volume; about 1 hour.
As the loaf nears the proper size, preheat your oven to 350 degrees. When ready, bake for for 45 – 50 minutes, until amber brown all over. If you’re unsure that it’s fully baked through, let it cool, and then tap the bottom of the loaf. It should sound hollow if properly done.
Let cool completely before slicing and savoring.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 586Total Fat: 12gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 0mgSodium: 924mgCarbohydrates: 104gFiber: 5gSugar: 5gProtein: 16g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

March 19, 2012January 25, 2023

Hannah (BitterSweet)27 Comments

Food and Fashion, Part One

Pea Pearls

Raspberry Ring

English Muffin Coin Purse

Corn Shoe

Habanero Earrings

This is the first part of a photo series I’ve devised for my conceptual photography class. Expect the second half in another 7 – 8 weeks, come final exams and the last call for submissions!

March 16, 2012

Hannah (BitterSweet)49 Comments

Pi by Day, Pie by Night

For once, Pi Day has lined up beautifully with my baking plans, and I’m not ill-prepared for the holiday like most years past. The trusty recipe index makes no secret of my baking habits, and it’s easy to see that pies are not exactly my go-to dessert. Suddenly though, my kitchen is positively teaming with pies of every color in the rainbow, stuffed into the fridge, freezer, and idling on any vacant counter space too. I can’t yet divulge the details about this influx of pies, but I am grateful that Pi Day allows a little sneak peek into this next project I’ve only just embarked on. Rest assured, there will be much, much more pie to come…

New York Cheesecake Pie

Mahalopeño Pie

Old-Fashioned Oatmeal Pie

March 14, 2012

Hannah (BitterSweet)37 Comments

Leftovers

The dust is finally beginning to settle after the final grueling round of edits for Vegan a la Mode, and I can breathe more easily once again. It may actually be done. Such a crazy thought, to consider that my third cookbook is on it’s way, possibly being printed as we speak. It sure didn’t happen overnight though; like most of my grand concepts, this one has been churning for a couple years now, before I even knew I wanted to do a book devoted solely to frozen treats.

Can’t Stop, Won’t Stop Churning

The gentle hum of the ice cream maker was my siren song, and I couldn’t stop dreaming up creamy concoctions even if I tried. It was a natural segue to turn those recipes into a book, where they could all live happily together. But like any process that drags on through months and months, evolving with the changing seasons and weathering different patterns of inspiration, there had to be some difficult cuts to make at the end of the line. As per usual, I had too many ideas, too many words, and not nearly enough pages to stretch my writerly legs.

Perfectly tasty ice creams had to be set aside to make the book work as a whole, and this Maple Nut Royale was one of them. Sandwiched between a maple-pecan number and a handful of other peanut-based confections, it simply made sense to pare back. It took the news with grace, but I could tell it was quite disappointed it wouldn’t see the pages of a published book after all.

Leftover but still perfectly good, this creamy, nutty ice cream seemed like the perfect little teaser to share here instead. One of the earlier recipes I churned up, circa 2009, the photo may not be my best work, but I like to think that the deliciousness still shows all the same.

Yield: Makes 1 1/2 - 2 Pints

Maple-Nut Royale Ice Cream

Nutty, toasted, creamy, and subtly woodsy, the sweetness of maple syrup carries this decadent ode to nuts through a frozen ice cream base.

Cook Time 15 minutes

Additional Time 6 hours

Total Time 6 hours 15 minutes

Ingredients

3/4 Cup Creamy Peanut Butter
2/3 Cup Maple Syrup
2 Cups Plain Non-Dairy Milk*
2 Tablespoons Cornstarch
1/2 Teaspoon Salt
1/4 Teaspoon Almond Extract
1/4 Cup Finely Chopped Toasted Pecans

Instructions

Combine all of the ingredients, except for the pecans, in a medium saucepan until smooth. You can bring things together more easily in a blender, but it should smooth out with a sturdy whisk and just a bit of elbow grease, too.
Set the saucepan over medium heat on the stove, and continue to whisk gently, scraping the bottom and sides as you go, to prevent the mixture from sticking and burning.
Cook until the liquid comes to a boil and has thickened significantly; bubbles should break slowly but regularly on the surface. Turn off the heat, and let cool to room temperature before chilling thoroughly in the fridge. Allow at least 2 – 3 hours for the mixture to come down to a cooler temperature.
Once chilled, churn in your ice cream maker according to the manufacturer’s instructions. In the final 5 minutes of churning, add in the chopped pecans, and allow the moving paddle to incorporate them into the soft ice cream.
Transfer to an air-tight container, and stash in the freezer for at least 3 hours to further harden before scooping and serving.

Notes

*Almond milk or hazelnut milk are recommended to further the nutty theme, but any sort of non-dairy beverage, other than rice milk, will do.

Proof of the Pudding

A sweet and simple snack, pudding instantly brings me back to my childhood with just one creamy spoonful. Though many different sorts of dishes can be called a pudding, including baked, savory ones, the pudding that first springs to my mind is the type cooked over the stove top, thickened with cornstarch, and enhanced with a touch of sugar. It’s also a treat that doesn’t appear often in my kitchen, for one reason or another. Perhaps it’s because the nostalgia remains in eating the pudding that magically would appear in the refrigerator, perfectly chilled and ready to savor. The idea of relentlessly whisking over a hot stove simply doesn’t share the same sort of happy memories.

Happily, WayFare Foods can allow all of us to remain kids at heart, no matter how far into adulthood we may have regrettably fallen, and still leave the work of pudding-making to the grown ups. Their new line of vegan puddings are remarkable for both what they’re made of, and what they’re not. Soy-free and gluten-free, they’re primarily composed of an innovative blend of millet, lima beans, rice, and oats. Better yet, you’d never guess your sweet pudding was ever made of such healthy ingredients! Not a hint of bean-like or cereal flavor gives away the secret, and I would feel perfectly confident offering these snacks to omnivores and picky children alike.

Offered in Vanilla, Chocolate, and Butterscotch flavors, each option was very straight-forward and uncomplicated in flavor, just like pudding aught to be. With a smooth, slightly sticky consistency, they were just rich enough to be satisfying, but still light on the palate. Well balanced between careful additions of sugar and salt, you could hardly go wrong with any of those flavors. Whereas the vanilla and chocolate are relatively mellow and easy to eat, be aware that the butterscotch is surprisingly strong in comparison, which may come as a positive or a negative aspect, depending on your preference.

The only real complaint I can come up with for these snack packs is that there’s no pudding skin for the old-fashioned pudding lover like myself. I suppose there are still some things that modern ready-made puddings can never replace.

March 9, 2012

Hannah (BitterSweet)19 Comments

Sweet Heat

Successful appetizers manage to pack serious taste sensation into a small, bite-sized package. When the food is eaten in one gulp, there’s no room for meek spices or filler of any sort. That’s where these easy, intensely flavorful little snacks come in. After an over-enthusiastic purchase that resulted in many leftover shishito peppers, I soon was forced to scheme up new ways to use up my bounty, beyond the traditional grilling method. Contrasting flavors were the name of the game, and so I turned to the humble sweet potato. The gentle sweetness of those orange-fleshed tubers seems to both accentuate and mellow the heat of those green chiles, effortlessly adding another dimension. Despite how deceptively easily they come together, they’re quite complex in flavor, and had me reaching for a second, and a third, before I knew it.

Yield: Makes 25 - 30 Stuffed Pepper Halves

Shishito Pepper Poppers

The gentle sweetness of those orange sweet potatoes both accentuates and mellows the heat of shishito peppers, effortlessly adding another dimension of flavor to this effortless app.

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 15 minutes

Ingredients

1 Pound Sweet Potatoes, Peeled and Cubed
1 Tablespoon Olive Oil
Salt and Pepper
1/2 Pound Shishito Peppers
1 Canned Chipotle in Adobo, Finely Minced
1/4 Cup Coconut Milk
1 Tablespoon Vegan Butter or Coconut Oil, Melted
1 Tablespoon Dark Brown Sugar, Firmly Packed
1/4 Teaspoon Ground Cinnamon
Pinch Cayenne Pepper (Optional)
Chopped Walnuts or Pecans (Optional)
Chopped Fresh Parsley or Cilantro, for Garnish

Instructions

Preheat your oven to 400 degrees, and line a baking sheet with a silpat, aluminum foil, or parchment paper.
Toss the peeled cubes of sweet potato and with the oil and a pinch each of salt and pepper so that the pieces are all evenly coated. Spread them out on your prepared baking sheet in one even layer, and roast until fork-tender and lightly browned around the edges; about 20 – 30 minutes. Transfer to a large bowl and let cool for at least 5 – 10 minutes before proceeding, so that they’re easier to handle.
Meanwhile, you can go ahead and prep your shishito peppers. Slice each on in half, and carefully remove the seeds and white inner membrane. Set aside.
To complete the filling, take your roasted potatoes and add the minced chipolte, coconut milk, butter or coconut oil, sugar, and cinnamon. Mash thoroughly, until mostly smooth but with a few small chunks remaining for texture. If you really like it hot, go ahead and add in cayenne pepper, to taste, but bear in mind that the shishitos will add a good deal of spice to the party, too. For a crunchy contrast, toss in a handful of finely chopped nuts, in desired. Fold in so that the pieces are well distributed.
Spoon or pipe the mashed sweet potatoes into your halved peppers. You may have leftover filling, but it makes for a fantastic side dish all on its own, too. Line up the stuffed peppers on the same baking sheet you just used. No need to clean it; the leftover oil will help to prevent the peppers from sticking. Bake for about 15 minutes, until the peppers have wilted slightly and are tender. Let cool before serving, top with parsley or cilantro if desired, and serve warm or at room temperature.

Notes

Feel free to increase the heat by using jalapenos instead of shishito peppers.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 121Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 55mgCarbohydrates: 14gFiber: 2gSugar: 6gProtein: 1g

March 7, 2012April 13, 2019

Hannah (BitterSweet)28 Comments