Vegan Date Nut Bread

(recipe from Food 52)

1 1/2 cups pitted medjool dates, chopped into small pieces (heaping)
2 cups boiling water
2 cups all-purpose flour
1 Tbsp. baking soda
1 tsp. cinnamon
1/4 tsp. sea salt
2/3 cup organic cane sugar
1 tsp. apple cider vinegar
3/4 cup almond milk
1/2 cup melted coconut oil
1 Tbsp. flax meal mixed with 3 Tbsp. warm water and allowed to thicken for a few minutes (I used egg replacer)
1/2 cup chopped walnuts

Preheat oven to 350F.  Pour the boiling water over the dates and allow them to sit for at least ten minutes.

As the dates soak, whisk together the flour, baking soda, cinnamon, salt, and sugar.

Whisk together the vinegar and almond milk vigorously, till frothy.  Add the coconut oil and flax meal/water mixture.  Incorporate the wet ingredients into the dry ones until just mixed.  Drain and fold in the dates, along with the walnuts.  Add a splash of almond milk if the mixture is too dry.

Pour batter into a 9x5-inch baking pan and bake for 35 to 40 minutes, or until a toothpick inserted comes out clean.

Dried Cranberry, Apricot, and Fig Stuffing

(recipe from Bon Appetit magazine)

1/2 cup (1 stick) unsalted butter
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1 lb. Granny Smith apples (about 2 medium), peeled, cored, cut into 1/2-inch cubes
1/4 cup chopped fresh Italian parsley
2 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh marjoram
1 cup (or more) vegetable broth
1/2 cup diced dried apricots
1/2 cup dried sweetened cranberries
1/2 cup diced stemmed dried figs
6 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust
6 cups (generous) 1-inch cubes day-old cornbread
2 large eggs
1 1/2 tsp. fine sea salt
1 tsp. coarsely ground black pepper

Melt butter in heavy large skillet over medium heat.  Add onions and celery.  Saute until tender, about 12 minutes.  Add apples and all herbs.  Saute until apples just begin to soften, about 3 minutes.  (DO AHEAD: Can be made 1 day ahead.  Transfer to medium bowl, cover, and chill.)

Mix 1 cup broth and dried fruit in bowl.  Let soak at least 1 hour and up to 3 hours.

Preheat oven to 350F.  Divide bread between 2 rimmed baking sheets.  Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total.  Transfer to a very large bowl and cool.

Butter a 13x9x2-inch baking dish.  Stir vegetable mixture into bread.  Whisk eggs, salt, and pepper in a small bowl to blend; whisk in broth and dried fruit mixture.  Add egg misture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry.  Transfer stuffing to prepared baking dish.

Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes.  Let stand 10 minutes before serving.

(I made this for Thanksgiving dinner 2017 in Vermont with Sage and her parents.  It was tasty, and a big hit!  You can make it using regular bread for all 12 cups, but the cornbread adds a bit of character.)

Feta and Fresh Herb Quick Bread

(recipe from chocolateandzucchini.com)

a pat of unsalted butter
2 Tbsp. sesame seeds
1 1/4 cups all-purpose flour
1 Tbsp. baking powder
3 large organic eggs
1/4 cup olive oil
1/2 cup plus 2 Tbsp. plain unsweetened yogurt
1/2 tsp. fine sea salt
1/2 tsp. freshly ground pepper
7 oz. sheep's milk feta cheese (or substitute goat cheese)
1 bunch fresh herb leaves (flat-leaf parsley, basil, chervil, chives, mint - preferably a mix!), about 1 cup loosely packed, roughly chopped

Preheat oven to 350F.

Butter a 9x5-inch loaf pan and sprinkle half the sesame seeds onto the bottom and sides, shaking the pan to coat.

Combine the flour and baking powder in a bowl.

In a medium mixing bowl, whisk together the eggs, oil, yogurt, salt, and pepper.  Stir in the cheese and herbs.

Fold the flour mixture into the egg mixture.  Don't overmix the batter, it's okay if a few lumps remain.

Pour the batter into the prepared pan, level the surface with a spatula, and sprinkle with the remaining sesame seeds.

Put into the oven to bake for 40 to 50 minutes, until the loaf is golden and a knife inserted in the center comes out clean.

Allow to cool for a few minutes and run a knife around the pan to loosen.  Unmold and transfer to a rack to cool.

Cut into slices or cubes just before serving, slightly warm or at room temperature.  The bread can be made a day ahead.  Wrap tightly and keep in the fridge. 

(Comes together easily.  A nice way to use up any leftover herbs in the fridge.  Tangy and refreshing - especially with mint!)

Wild Mushroom and Spinach Stuffing

(recipe from Bon Appetit magazine)

3/4 cup (1 1/2 sticks) unsalted butter, divided
1 Tbsp. olive oil
1 lb. assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups)
3 cups chopped onions (about 1 lb.)
2 cups chopped celery (4 to 5 stalks)
1/4 cup chopped fresh parsley
2 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh thyme
5 ounces baby spinach leaves
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 lbs.)
2 large eggs
1 1/2 tsp. fine sea salt
1 tsp. ground black pepper
1 cup (or more) broth

Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat.  Add diced wild mushrooms and sprinkle lightly with salt and pepper.  Saute until mushrooms are tender and beginning to brown, about 8 minutes.  Transfer mushrooms to large bowl.

Melt remaining 1/2 cup butter in same skillet over medium heat.  Add onions and celery.  Saute until vegetables are tender, about 12 minutes.  Add all herbs; sauté 1 minute longer.  Add spinach and toss until just wilted, about 1 minute.  Add vegetable mixture to bowl with mushrooms.  DO AHEAD: Can be made 1 day ahead.  Cool, cover, and chill.

Preheat oven to 350F.  Divide bread between 2 rimmed baking sheets.  Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total.  Transfer to very large bowl and cool.

Butter 13x9x2-inch baking dish.  Stir vegetable mixture into bread.  Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth.  Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry.  Transfer stuffing to prepared dish.

Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes.  Let stand 10 minutes.

(Stuffing is always tasty, this one particularly with the mushrooms throughout.  I skipped the bread cube baking step, as I had cut my bread the day before and left it out overnight on the counter to dry out.  Thanksgiving 2015 - me alone and a whole bunch of stuffing!  Yum.)

Cranberry-Pecan Bread with Caraway Seeds

(recipe from Christina Cooks)

3 oz. dried, unsweetened cranberries
1/2 cup fresh orange juice
2 cups whole wheat pastry flour
1/2 cup organic yellow cornmeal
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. caraway seeds
1/4 cup avocado oil (I used coconut oil)
1/3 cup brown rice syrup (I used maple syrup)
2 tsp. grated orange zest
1 1/2 cups unsweetened organic almond or soy milk
1/2 cup pecan pieces, lightly toasted

Preheat oven to 350F and lightly oil and flour a 10-inch deep-dish pie plate.

Mix dried cranberries and orange juice together in a small bowl and soak them for about 15 minutes, stirring occasionally.  Drain, discarding any excess juice.

Mix together dry ingredients.  Mix in oil, syrup and zest.  Slowly add milk until you achieve a thick spoonable batter, but do not over mix.  Fold in pecans and cranberries.  Spoon batter evenly into pie pan and bake for about 35 minutes, until the center of the bread springs back to the touch or a toothpick inserted comes out clean.  Cool for about 10 minutes, then run a sharp knife around the rim and slice the bread into wedges.

(Hearty and not too sweet.)