Wholesome Chocolate Coffee Dessert Bread

Bakery worthy recipe right here you guys! And pretty darn healthy too. It's my Chocolate Coffee Dessert Bread and it's my new obsession. I shall eat you (the bread) all up and when you are all gone, I will make another. I'm now the God of all vegan chocolate dessert breads. Whoa, ego check. That's rude.  Here's how I became said God. We have so many leftovers you guys. So many. Todd and I aren't what I'd call massive eaters. Don't get me wrong, I freaking love food. Like, going to the grocery store is literally one of my favorite things to do. I. Love. Grocery. Shopping. There's no way you looove grocery shopping if you don't have delicious thoughts of food that continually preoccupy and intrude your mind on an hourly basis. I guess it makes up for my extreme aversion to every other possible type of shopping out there. Whether it's for clothes, home, beauty, or what have you. But especially the clothes. What I'm trying to say is that we just don't eat food in gargantuan amounts. What does this have to do with this dessert bread? I'm getting there.

Okay, loads of leftovers. In our house, that means it's obviously time for me to make something sweet! I wanted to make a bread (being easy was a requirement), but it had to be kind of dessert-like (obvs), it had to have chocolate (duh), annnd it had to be somewhat healthy (I know, I know). Finally, I settled on a chocolate coffee dessert bread. This bread was a total experiment and I knew that if it completely flopped, I'd have no post for today. I made peace with that and went on my merry way. 

Why was this bread such an underdog (or All-Star depending on your viewpoint)? You'll find out. Firstly, no chicken eggs. Flax seed eggs are used instead. Vegan baking can be tricky, especially if you've learned to bake using non-vegan ingredients. I also used two parts all-purpose flour and one part whole wheat pastry flour, to add a bit of nutrition. Next time I make this, and there will be a next time very soon, I'll try it with only whole wheat pastry flour. No canola oil. People get all sketched out by using olive oil in baked goodies. I pretty much always use olive oil (or coconut oil) because canola oil is just straight-up dodgy, you know? I've never really had an issue baking with it, unless the dessert is very delicate with regards to flavor. Other tastes overpower any potentially offending note from the olive oil, in my experience. 

But that's not all I did. Nope. The big undertaking was using almost entirely dates to sweeten this dessert bread! I'd read up about how 1 cup of dates can be blended with 1/2-1 cup water to make a date paste that can replace 1 cup of sugar. However, I'd never really tried it and honestly I had to really Google the shit out of it to find the ratio. Surprise, it's pretty much one to one. I use dates in my smoothies and the like, but I'd never flat out used it as a substitute for sugar when baking.

I wish I had discovered this earlier! Check out the graphic below on dates kicking sugar out of the park with a big, nutritious punch to the face! Dates have almost half the calories, cup for cup compared to sugar, 12 grams of fiber and a whole lotta potassium. So next time, try using dates instead of sugar in your baking! 

Have you tried the Google food comparison thing? Just type in any two foods with "vs" in between them into the Google search bar. I discovered this on accident one day by typing in "yam vs sweet potato"...and now I'm addicted to. You should definitely go try it. Moving on, since there's already 1 cup non-dairy milk in this recipe, I decided I would blend the dates with that. I wasn't sure if the bread would be sweet enough, so I added 2 Tbsp. of vegan sugar just to be safe. My sweet tooth told me to do it. I was also a little scared that the bread wouldn't rise for one reason or another. Let's just say this bread was loads scary and there were many leaps of faith taken by yours truly. 

But oh boy did my boldness pay off. This bread has the absolute perfect texture. It's dense but not brick-like. Fudgy but not goopy. Moist but not wet, and crumbly but not in excess. There's a rich, chocolate flavor that's balanced by the coffee and since this bread isn't exceptionally sweet, those deep flavors are really empowered.

Wholesome Chocolate Coffee Dessert Bread

Makes 1 loaf

Notes: This bread can be as sweet as you'd like, or not! Feel free to add 1/2 cup of chocolate chips to sweeten the deal, or additional sugar. 

• Prep:
• 1 Tbsp. ground flax seed
• 2 Tbsp. water
• 1 cup sweetened (or not) coconut or soy milk
• 1 Tbsp. lemon juice
• 1 tsp. apple cider vinegar
• Blender:
• 1 1/2 cup pitted medjool dates, packed (about 17)
• 2-4 Tbsp. vegan sugar (optional)
• 1-2 packets of instant coffee granules (2-4 grams) 
• 1 tsp. vanilla extract
• Dry:
• 1 cup all purpose flour
• 1/2 cup whole wheat pastry flour
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• End:
• 1/2 cup olive oil
• small bit of powdered sugar

In a small bowl, mix together the ground flax seed and the water. Place in the fridge until ready to use. 

In a pyrex measuring cup or bowl, whisk together the milk, lemon juice, and vinegar. Allow to rest until ready to use, at least 5 minutes. 

Preheat oven to 350 F and coat a loaf pan with a nonstick cooking spray. 

Add the blender ingredients to a blender. Now add the flax mixture and the milk mixture. Blend on high, until the dates are pulverized into a smooth paste. 

In a large mixing bowl, whisk together the dry ingredients.

Stir the contents of the blender into the dry ingredients until almost mixed, then add the olive oil. Continue to stir until the batter is well combined. 

Pour the batter into the loaf pan and bake at 350 F for about 50 minutes, until set. When done, remove and allow to cool in the pan on a wire cooling rack for 10 minutes. 

Then, transfer to a cutting board and dust with powdered sugar. I don't have a fancy sifter, so I just use my mesh strainer.

Cut into slices and serve. Store in an airtight container. This bread might taste even better the next day, in my opinion. 

Bob wasn't pleased that he didn't get any of the bread. No chocolate for dogs, Bobbeldore! 

Listening to: Keren Ann – End Of May

German Word of The Day: Coffee --> Kaffee (pronounced: kaffee or kaff-E) So, not that exciting...but now you know!

Good Deed of The Day: Take action and sign this petition to tell the Department of Justice to hold BP accountable for dolphin deaths due to the BP oil spill in the Gulf. The author is the Environmental Defense Fund. 

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Basil Cream Pasta + Spring Vegetables & Tofu

Okay, first...a question. What do you feed your vegan dog? Bailey has been on Taste of The Wild - Salmon for a long time now, but I harbour yucky feelings about it. Yes, yucky feelings regarding the ethics of said dog food of course, but more so about Bob's optimum health. First and foremost let it be noted that I've done a lot of research on the subject of vegan dog food and I know that dogs can thrive exceptionally on a vegan diet. Cats, however, absolutely cannot. Also, interesting factoid, the longest dog to ever live was vegan. So there's that.  Bailey is basically Todd's and my furry, giant toddler (he can open doors, cabinets and microwaves, people). We want him to be the healthiest he can be. This is why he gets walks twice a day (you think I enjoy going out in 60 mph winds) and eats his fair share of vegetable trimmings #nocompostncessary. He'll eat any vegetable, really. Except raw onion and celery. He politely passes on those. 

If you follow Produce On Parade using Facebook, Instagram, and/or Twitter you'll know I'm thinking of transitioning him to Natural Balance Vegan Formula dog food. Do you have experience with this dog food or any other vegan dog food? Bailey is a seven year old Husky/German Shepherd rescue who weighs 92 lbs., and is moderately active...when feels like it. I would very much appreciate any input into this matter. Thank you in advance!

Okay, back to people food. And boy this is a good one.

Sometimes I just want need a rich and creamy pasta dish. You know, where plant-based milk and cashews can do their beautiful dance together in a Vitamix? Throw in a handful of fresh basil to this cream sauce and it's on an entirely different level of ecstasy. Combine with steamed broccoli, asparagus, and a little baked tofu...that there is a one amazeballs meal. Quick note, I'm somewhat intrigued by the fact that I did not get auto corrected for amazeballs. Interesting. 

Nom, nom, nom...basil. Best herb ever, no? Is there anyone just going through life not liking basil? I'm curious. 

Basil Cream Pasta + Spring Vegetables & Tofu

Serves 6

Notes: For the pasta in this dish, I tried to pick a shape that was similar to cut asparagus. Penne would work well, too! The vegetables can be steamed, roasted, or sauteed and any vegetables you like can be substituted. I used coconut milk for this recipe. Almond milk isn't recommended as I think it has too strong of a flavor and may overpower the basil. 

• Sustenance: 
• 1 head of broccoli florets, chopped
• 1 bunch of asparagus, sliced on the diagonal 
• 1 lb. pasta, dry (your choice)
• 9 oz. baked tofu (I like Wildwood brand), cubed small
• Onion & Basil Mixture:
• 1/2 Tbsp. olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1/2 cup fresh basil, chiffonaded 
• Roux:
• 1 Tbsp. olive oil
• 1 Tbsp. all-purpose flour
• 2 cups soy or coconut milk
• Blender:
• 1/2 cup raw cashews
• 2 Tbsp. nutritional yeast
• 1 tsp. kosher salt
• 1/4 tsp. ground black pepper

Begin by steaming the chopped vegetables. I did this in my electric steamer. You want them tender and bright, but not mushy. Alternatively, they can be roasted or sauteed. 

Bring a large pot of salted water to a boil for the pasta. 

Meanwhile, heat 1/2 Tbsp. oil in a small saucepan on medium-low. Add the onion and garlic. Sautee for about 5 minutes, until the onions have browned. 

Next, add the basil to the onions and saute for about 1 minute, until just wilted but still bright green. Remove from heat and transfer to a small plate until ready for use. 

If the water is boiling for the pasta, add it and cook until al dente. Strain and set aside. The pasta should be done right after the rest of the recipe is finished.

In the same saucepan, heat 1 Tbsp. oil over low. Then add the flour, stirring for a few minutes until the flour becomes fragrant. Now, slowly whisk in the soymilk and turn to medium heat. Whisk occasionally until the milk has thickened slightly. Transfer carefully to a blender. 

Add the blender ingredients as well as the basil and onion mixture to the blender. Blend on high until smooth and creamy. A tip for blending very hot ingredients is to allow a little steam to vent through the lid so there's no explosion. 

Chop the tofu into small cubes. 

Drain the cooked pasta if it hasn't been already and add it back to the pot. Mix in half the sauce. Stir well to coat, then incorporate the vegetables and the tofu. Add the remaining sauce and mix very well. 

Serve hot and topped with additional fresh basil. 

Whew, thanks for hanging in there with me through this very hodgepodge post. There's a lot of my mind, okay.

Love the violin in this song.

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German Word of The Day: Basil --> Basilikum (pronounced: bah-zill-E-come) Love it. I hope they don't actually just use "basil" though, that would be unfortunate. 

Good Deed of The Day: Today I am asking for your help to end the Canadian commercial seal slaughter by implementing a federal buyout of sealing licenses. Sign this petition! Baby seals being slaughtered people. For their pelts. Legally! And if that doesn't piss you off...it should. Let's try and do something about it, eh? I'm Alaskan (Canada's little sister), so I can use "eh" here. 

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Windy Hearth Stew

I love it when I stumble upon a dish that is so perfect, it'll be entered into the regular rotation for dinner. This is one of those allstar recipes. I love this soup. It may look like a long list of ingredients, but it comes to together very easily. It's pretty hands off too, which is always good.  The flavors in this stew can't be beat. Rice, sprouted beans, spinach, and sweet potato all make a debut, offering up loads of wholesome protein and fiber. There's ample seasoning suggested by turmeric, cumin, and savory. Rich and silky coconut milk make this stew delightfully creamy. This dish is hearty, delicious, and the perfect balance between rustic and modern. 

My decision to call this dish Windy Heath Stew came to fruition based off the fact that it's been insanely, insanely windy around here lately. Yesterday, I came home to every single ski and pole crashed on the ground beside the house. I guess that's what I get for not putting them away? In the loft, the windows were being battered so hard that it actually knocked a large, multi-photo frame off the windowsill.

After picking up the wreckage, I searched the house until I found Bob cowered on his bed, in the corner, tucked into a tiny ball of fur and limbs. He has a strong aversion to wind, poor thing. He's basically a big chicken. When I let him out the front door, he looked around sketchily with his ears back flat against his pinhead and then nervously sprinted to the back to door to be let inside at once. Knocking loudly at the door. Yes, he seriously knocks at the door. Sometimes more urgently than others.

Todd had some errands to do after work, so there I found myself...just Bob, the wind, and me. While making this soup, I couldn't help the feeling that I was in a storybook in which the wind was some evil omen and all I was trying to do was cook up some hot and hearty stew in my apron, over the oven hearth for my companion and me to fill our bellies with. Why yes, on occasion I might have a bit of an overactive imagination. Why do you ask? Oh and also, in this imaginary tale...I don't have an electric rice cooker. Just ignore that bit. 

Windy Hearth Stew

Serves 8

Notes: Feel free to use any type of rice and/or sprouted beans you'd like. Also, this soup would probably freeze well. 

• Rice:
• 1 cup red rice, dry
• 2 cups water
• pinch of kosher salt
• Aromatics:
• 1 Tbsp. coconut oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 tsp. ground cumin
• 1/2 tsp. ground savory
• 1/2 tsp. ground turmeric
• Sustenance:
• 10 oz. frozen spinach, thawed
• 6 cups water
• 1 medium sweet potato, cubed small
• 2 cups dried sprouted beans (I use TruRoots Sprouted Bean Trio)
• 2 tsp. kosher salt
• 1/2 tsp. ground black pepper
• Conclusion: 
• 1 Tbsp. liquid amino acids or soy sauce
• 1 Tbsp. balsamic vinegar
• 1 15 oz. can of full-fat coconut milk

First, cook the rice. I cook mine by combining the rice, water, and salt in an electric rice cooker and allowing it to sit for about 45 minutes. Please cook the rice according to your package and/or rice cooker. 

Meanwhile, heat the coconut oil over medium-low in a large soup pot. Add the remaining aromatic ingredients and saute about 5 minutes or until the onions are tender. 

Defrost the spinach, then add to the soup pot along with the remaining sustenance ingredients. Bring to a boil over high heat, then reduce to low and simmer for 5 minutes. Cover and simmer for an additional 5-10 minutes, until the beans and sweet potato cubes are tender. 

Remove from heat and add the conclusion ingredients. By now the rice should be done cooking and can be added as well. Stir to combine.

Serve hot. 

Listening to: Shakira – Broken Record

German Word of The Day: Stew --> Eintopf (pronounced: eyen-topf)

Good Deed of The Day: Please sign this petition to have United Airlines change their policies to protect animals that are flying on airplanes, after a dog was found dead when the negligent airline left him in extreme heat. Bob's never flown anywhere but I couldn't even begin imagine the suffering! So tragic.

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