Overnight Baked Berry Banana French Toast
Apricot and Almond Pasta Salad
Crunchy Chicken or Chickpea Salad
Vegan Irish Soda Bread
1 1/2 cups non-dairy milk
1 1/2 tablespoons freshly squeezed lemon juice
4 cups all purpose flour
1 teaspoon baking soda
1/4 cup organic granulated sugar
1 1/2 teaspoons salt
5 tablespoons vegan butter, cut into cubes and kept very cold
1 cup raisins or currants (from the Bulk Department!)
Make the vegan buttermilk: combine non-dairy milk and lemon juice in a measuring cup. Let sit for 5 minutes.
Preheat the oven to 375 degrees F. In a large mixing bowl, mix the flour, baking soda, sugar and salt. Use a pastry cutter or your fingers (break up and flatten butter pieces with fingertips) to mix the butter into the flour mixture—just as you would when making pie crust or biscuits. Stop when the butter is in pea-sized pieces.
Make a well in the center of the dry ingredients and pour in the buttermilk. Use your hands or a spatula to mix dough (it will be a sticky one). You can stretch and fold a few times, but no need to knead—you don’t want to overwork it. Fold in the currants or raisins if using.
Transfer the dough to a floured surface. With floured hands, gently form it into a circle, about 8 inches in diameter. Transfer to a piece of parchment. Score the top in an X shape with a sharp knife. Transfer the parchment and dough to a baking sheet or cast iron skillet. Bake for 45-50 minutes, or until the bread is a deep golden brown. Cool before cutting into. Serve with vegan butter.
Yield: 8 servings