Wednesday, June 29th, 2011
Here’s the thing. I really love cheese and ice cream. For this reason, I have no desire to be a vegan. But my stomach is not a fan of dairy. It’s taken awhile, but I’ve figured this out. Super lame. So I’ve been paying more attention and have found some great vegan cooking/baking resources, including The Joy of Vegan Baking. This is a really great book, and I’d recommend any curious baker checking it out, vegan or not (Portland peeps: I found mine at Powell’s for $13). It has lots of great tips to make your baking healthier, whether or not animal products are a concern. And as much as I love a rich dessert, we could all do with a bit more healthy in our lives, right?
I thumbed through the book for the first time while on my bike trainer the other day, and this quick bread immediately caught my eye. The combination of fresh basil, sundried tomatoes, and black olives is what sold me and made for one delicious bread. It’s hearty and flavorful without feeling overly heavy. We ate some with dinner that night and it was hard to wait that long!
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