The bread is a whole wheat batter bread. One of my favorites from The Complete Vegan Kitchen, by Jannequin Bennett. This is the recipe I'm making for class today.
Whole Wheat Quick Bread
1 1/2 cups soy milk
1 tbs lemon juice
2 cups whole wheat pastry flour
1/2 cup all purpose flour or soy flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup canola oil
1/3 cup molasses
Preheat oven to 375 degrees. Grease and flour a 9 " loaf pan. Mix the soy milk and lemon juice and let stand for 5 min or until the soy milk as curdled. Mix all dry ingredients in a bowl. Add oil and molasses to the soy milk. Add the wet ingredients to the dry and mix thoroughly. Bake for about 50 min.
I love this as a breakfast bread as an alternative to our regular whole wheat bread because it's light and almost sweet.
The other recipe is a Jamaican Chicken Curry made with my favorite fake chicken and a lovely blend of spices. It's for a groups of food enthusiasts that will be meeting later today. This one has a kick to it and I'll post the recipe after the reviews are in.
