Tag: shelter in place

Irish Soda Bread (Vegan Recipe)

Sometimes you want a delicious loaf of bread last-minute, and you don’t have time to let the dough rise. Or you don’t have live yeast. Or you’ve never made yeasted bread before! (Sometimes you’re just looking for St. Patrick’s Day recipes!)

Enter soda bread, a type of quick bread that dates to approximately 1840, when bicarbonate of soda was introduced to Ireland and replaced yeast as the leavening agent. It eventually became a staple of the Irish diet and is still used as an accompaniment to a meal. 

There are several theories as to the significance of the cross in soda bread. Some believe that the cross was placed in the bread to ward off evil, but it is more likely that the cross is used to help with the cooking of the bread or to serve as a guideline for even slices.

One of the things I love about traditional recipes such as this one featured in The Joy of Vegan Baking among 150 others, is that they rarely need to be “veganized,” because they just happen to be vegan already.  The lactic acid in buttermilk is what activates the carbon dioxide, but adding vinegar, which is acidic, to our nondairy milk creates the same effect. 

A perfect, delicious bread that anyone can make, regardless of your skill level — and whether or not it’s St. Patrick’s Day! Pair it with a hearty stew, and you’re all set!

Ingredients 

  • 2 cups nondairy milk
  • 2 teaspoons white or apple cider vinegar
  • 4 cups unbleached, all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup olive oil or melted nondairy butter

Preheat the oven to 425° F. Lightly grease a round 9- or 10-inch cake pan.

In a small bowl, combine the milk and vinegar. Let stand for 5 minutes. Essentially, by adding an acidic agent, you just created “buttermilk.” 

In a large bowl, mix together the flour, baking soda, and salt. Add the milk and vinegar mixture, plus the oil or butter, and combine until you have a sticky dough. Knead the dough in the bowl or on a floured surface for about 10 to 12 strokes. 

Place the dough in the prepared pan, and cut a cross in the top. Bake for 45 minutes or until the bottom has a hollow sound when thumped. Cool slightly before serving. 

Soda bread can dry out quickly and is typically good for two to three days; it is best served warm or toasted with nondairy butter.

Yield: One round loaf

Serving Suggestions and Variations 

Add

  • 1-1/2 cups of raisins
  • 1 cup of various nuts

This recipe was reprinted from The Joy of Vegan Baking. Get your copy today!

DID YOU MAKE IT? HOW DID IT TURN OUT?

What more fantastic vegan recipes? Have you checked out my cookbooks?

The Joy of Vegan Baking

The Vegan Table

Color Me Vegan

?‍? BRUNCH COOK ALONG WITH THE JOYFUL VEGAN! ?‍?

 

Make a brunch date to watch, eat, or cook along with me, Colleen Patrick-Goudreau — cookbook author, joyful vegan, compassionate cook —  in this online cooking class as I demonstrate how to create some easy, delicious, nutritious, plant-based recipes for breakfast or brunch.

On our breakfast-brunch-themed menu*:

  • Polenta Scramble
  • French Toast
  • Coconut Bacon
  • Mystery Brunch Cocktail (with special guest)

WHEN: Sunday, April 19th 12-1 p.m. PST
WHERE: From wherever you are!
HOW: Upon registering, all participants receive an email containing directions for linking to the class through Zoom, along with the recipes and instructions for having the most enjoyable experience. If you want to cook along with me, just have everything prepped by the start of the class! 

*recipes are subject to change due to availability of ingredients

Register today! And remember: patreon supporters receive 10% off; check your Patreon account for your discount code.)

*A PORTION OF THE PROCEEDS FROM THIS CLASS WILL BE DONATED TO: PALS East Bay, a nonprofit organization whose mission is to help pets and the people who love them. They run monthly FREE vaccine clinics and provide medical/vaccine outreach and spay/neuter referral assistance to underserved and unsheltered communities — especially helpful now during the Covid-19 pandemic.

THANKS FOR HELPING SPREAD THE WORD!

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Photos from previous classes (last photo from Tina Atwell, who has joined every class and cooks along!)

Essentials for a Well-Stocked Kitchen

Having a well-stocked kitchen is essential whether you’re looking to throw together a last-minute meal, a well-planned meal (which I recommend should be the default), or if you’re just not able to get out of the house because of weather, sickness, or other circumstances.

Knowing what to have in your pantry, cupboards, refrigerator, and freezer also provides security and predictability when the future is uncertain and people are social distancing and sheltering at home, such as during the time of the Coronavirus pandemic 2020.

Today’s episode is focused on my personal strategies for buying wisely, eating well, and stocking up — principles that can be applied every day or during emergencies. Also, see below for links to my favorite appliances, including my favorite pressure cooker, air fryer, and popcorn maker!

GET YOUR FREE JOYFUL VEGAN GUIDE

Includes delicious plant-based recipes and a meal plan!




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