Showing posts with label bakery. Show all posts
Showing posts with label bakery. Show all posts

Sep 24, 2015

veganmofo - famous dude + meat(less) pies

Day 24! #vgnmf15! We are getting close to the end! Today's post is

"What would [famous person] eat if they were vegan?"

The girls and I decided to go with one of the most infamous omnivores in history: 

Henry VIII


The photo on the left is Henry during his first marriage to Catherine of Aragon (which lasted 24 years). The one on the right is a tad later.

Since the man was known for his opulence and grandeur, and not known for simplicity and humility, it is well documented that Henry and his rich off-springs would have indulged in eating any fish, fowl or any (and every) other animal on a spit, plate or in a pie.

Bread and wine were plentiful (and the only clean drinking supplies) and sweet confections were never far off. According to some estimates, Mr. Tudor consumed around 5000 calories per day (I think that is a low-ball estimate), however, he (as well as other affluent gentry) is rumored to have suffered from malnutrition and scurvy.

Why? Vegetables and other plant foods were considered plebian and only suited as foods for peasants.

Now, if Henry had a good head on his shoulders, instead of losing one (or another's), and had been compassionate, he would have become vegan long before he had beheaded his second wife.

Let's give the guy a break and let him have his sweets via decadent and exotic fruits, such as pepino melons, blackberries, raspberries and horned melons. All appropriate sweets, I think.

And then, for the main course, we'll go ahead and give him his bread/pie (he is English, after all) but, we'll make it with broccoli and minced savory soy curls in a velvety gravy. Let's call it Royal Meat(less) Pies, for the fun of it, and, again, for the fun of it, if you would like to hum along to "Have a Little Priest," no one would mind.

Above we have decadent fruit, wine, and huge (huge!) meatless pies stuffed with vegan meat, gravy and broccoli. The man would have nothing to complain about, I testify.

If you'd like to make your own fluffy, high-rising vegan pies, look no further than Everyday Vegan Eats (AmazonB&N), which has this really amazing biscuit (and meatless pies) recipe.

While I do not have the permission to share the actual meatless pie recipe, I do have the permission to share with you the biscuit recipe. Savvy Vegetarian shared this recipe first and she has some *sweet* variations on it that is really worthwhile to check out.

Flaky Buttermilk Herb Biscuits
Sample recipe from Everyday Vegan Eats by Zsu Dever. (Copyright Zsu Dever. Permission Vegan Heritage Press, LLC.)
Makes 10 - 12 Biscuits

1 1/4 cups plain unsweetened vegan milk
2 teaspoons apple cider vinegar
3 3/4 cups unbleached all-purpose flour, plus more for rolling
2 tablespoons double-acting baking powder
1 teaspoon sea salt
1 1/2 sticks (12 tablespoons) cold vegan butter, cut into 1/2-inch cubes
1/2 cup minced parsley leaves
1 tablespoon dried chives

1. Preheat oven to 450-F. Mix the milk and vinegar in a small bowl. Set it aside for 3 minutes to thicken.

2.  Mix the flour, baking powder, and salt in a large bowl. Add the butter. Using a pastry knife or your fingers, cut the butter into the flour until the butter is about the size of peas. Create a well in the center of the flour mixture and pour in the milk mixture all at once. Add the parsley and chives.  Gently combine the flour and milk with your hand just until the milk is absorbed into the flour. Handle carefully to avoid tough biscuits.

3. Turn the dough out onto a well-floured surface and knead it 6 to 8 times or until the dough comes together.  Add more flour to the dough if it is too sticky, adding just enough flour to prevent a lot of sticking, but not too much to achieve a light, flaky biscuit.

4. Roll the dough out into a rough rectangle about 1/2-inch thick. Fold the dough in half and then in half again. Roll it out again into a rough rectangle about 1/2-inch thick, adding more flour as needed. Repeat the folding and rolling 4 more times, for a total of folding it 5 times.
If the dough becomes too difficult to roll, allow it to relax for 5 minutes before proceeding.

5. Roll the dough into a rough rectangle about 1/2-inch thick one final time. Cut it into about 10 (3-inch) rounds using a floured biscuit cutter, or a floured drinking glass.

6. Place the biscuits on a lightly oiled baking sheet. Bake for 5 minutes, then reduce the temperature to 425-F. Continue to bake until golden brown, about 15 to 20 minutes. Transfer to a wire rack to cool for 5 minutes before serving.

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vegan vegetarian meatless plant-based

Sep 5, 2015

veganmofo - sandwich + schlotzky's benedict

Day 5 #vgnmf15 challenge is: The Best Sandwich. Ever.

Now THAT is a tall order! After all, there is a bunch of wonderful stuff in Tamasin Noyes' cookbook Vegan Sandwiches Save the Day, there's a bunch of awesome sandwiches in my book, Everyday Vegan Eats (AmazonB&N), including a Banh Mi Burger, BBQ Bean Burger, Mushroom Po' Boys (just remembered how awesome those are!), Portobello Fajitas, California Club, GYROS! Forgot about those, too, until now! So many darned great sandwiches out there! ugh! How will I choose?

Naturally, the best way to choose is to pick one that is brand new!

Therefore, for my best sandwich ever, I present to you a Schlotzky's-style Benedict.

I recreated the bread from the restaurant, threw a Benedict tofu and Hollandaise sauce on it, added the requisite "Schlotzky's toppings:" lettuce, tomato, onion, black olives and vegan cheese.

The Schlotzky's bread is a white sourdough loaf, but I don't have the patience to make a good starter - which this would need - and I wanted to make this using whole wheat flour , instead of  with all-purpose flour.

I used apple cider vinegar to lend the "sourdough" flavor, and added vital wheat gluten (stuff you make seitan with) to help lift the dough. I learned that from one of my most awesome testers during testing for Vegan Bowls.

And now I offer you.....

The whole wheat bread you see is more difficult to make than one would think, especially if you want it to be light and airy. I was very happy with the result, which I have actually been working on for quite a while.

There you have it. The Best Sandwich. Ever. {at least for this day}

Whole Grain English Muffin-type Bread
Makes 4 individual loaves

1/2 cup warm water
1 tablespoon sugar
2 teaspoon dry active yeast
1/2 cup plus 2 tablespoons plain soymilk
2 tablespoons apple cider vinegar
1/2 teaspoon baking soda mixed with 1 tablespoon water
2 1/2 cups whole wheat flour
3 tablespoons vital wheat gluten (stir before measuring)
1/2 teaspoon sea salt
Oil spray

1. Combine the warm water, sugar and yeast and set aside for 5 minutes,
2. Combine the milk and the vinegar in a separate bowl and set aside for 5 minutes,
3. Combine the baking soda and water in a separate container and set aside until needed.
4. Combine the flour, gluten and salt in a medium bowl and set aside.
5. Add the yeast mixture, the milk mixture and the baking soda mixture in the bowl of a stand mixer. Add the flour mixture and knead on medium for 5 minutes. Cover with a wrap and set the dough aside to rise for 1 1/2 hours, until doubled.
6. Form the dough into 4 round loaves and set them on a lightly oiled baking sheet. Cover and rise for 30 minutes.
7. Preheat the oven to 450 degrees F. Place a pan of water on the bottom rack of the oven. Add the risen loaves, reduce the heat to 375 and bake until golden brown, about 15 to 20 minutes.
8. Remove from the oven, set on cooling racks and cool.

 © 2015 Copyright Zsu Dever. All rights reserved.

Schlotzky's-style Benedict
Makes 4 sandwiches

1 tablespoon vegan butter or olive oil
16 slices vegan cold cut slice, tempeh bacon or other vegan slices
10 ounces firm tofu, pressed, cut into 8 slices
1 ½ cups water
2 tablespoons nutritional yeast
½ teaspoon turmeric
¼ teaspoon black salt (kala namak)

Dijon Hollandaise:
½ cup vegan mayo
6 tablespoons plain, unsweetened vegan milk
1 tablespoons fresh lemon juice
1 tablespoon dijon mustard
¼ teaspoon turmeric
Few pinches cayenne
Sea salt 

4 Schlotzky’s whole wheat bread
Sliced vegan cheese (optional)
Slices of tomato
Shredded lettuce
Sliced black olives
Sliced red onion

1. Heat the butter or oil in a large skillet over medium heat. Cook the cold cuts until lightly golden, cook bacon until crisp. Remove and set aside. Add the tofu slices and cook until golden on both sides. Add the water, yeast, turmeric, and black salt to the skillet. Bring to boil, reduce to simmer and cook the tofu for about 10 minutes. Drain the tofu before using. Season with more black salt.
2. Combine the mayo, milk, lemon juice, mustard, turmeric and cayenne in a microwave-safe bowl. Mix well and cook in 30-second increments until hot. Season with salt and set aside.
3. Cut the bread in half lengthwise and toast until crisp. Add optional cheese to the bottom bread slices mid-way through the toast. Layer, tomato, lettuce, olives, onions, cold cuts, tofu and sauce on each bottom halves. Top with the top buns. pass a toothpick through each side of the sandwiches and cut in half. Serve.

 © 2015 Copyright Zsu Dever. All rights reserved.

Sep 9, 2014

pizza burger

Day 7. You knew it was coming. No Burger Extravaganza worth its salt would omit a Pizza Burger. Am I right, or am I right? This burger is a sausage-style patty, simmered in tomato sauce, smothered in vegan cheese and served between two pieces of fresh focaccia. Mmm, that's right.

The patty is made with tempeh and gluten and is baked before being simmered. The focaccia dough can sit overnight in the fridge to rise and your sauce can be cooked and stored for future use. As you can see, the burger, the sauce and the dough can all be made in advance.

Just as the previous burgers, these didn't last long, either. And although my family claims that they don't like tempeh, I beg to differ with them based on the empty plates.

Don't be afraid to make your own Focaccia Bread because it really is simple and easy. When you turn the dough out onto the baking sheet, be sure to poke the dough all over with your fingers. And I mean HOLES - deep holes all the way down through to the pan.

When the dough rises a final time, most of the holes will fill in, but you will still have the characteristic dips and valleys in the bread. I added a few slices of thinly cut tomatoes, but you can add a few slices of olives ...or nothing at all.

A few contest reminders before I share the recipe....

Vegan Heritage Press is giving away a copy of "Everyday Vegan Eats" (my cookbook). Enter to win HERE. Contest ends September 14.

Have you entered to win "Vegan without Borders," the soon-to-be-released cookbook by Robin Robertson? Contest ends September 14. Enter HERE.

And now for the Pizza Burger....

Pizza Burger on Focaccia Bread
Makes 6 burgers
3 tablespoons olive oil
1 medium onion, minced
1 teaspoon fennel seeds
1/2 to 1 teaspoon red chili flakes
1/2 teaspoon dried oregano
1 (8-ounce) package tempeh, grated
6 garlic cloves, minced
1 1/2 teaspoons sea salt
1 cup vital wheat gluten
3/4 cup panko bread crumbs
3/4 cup vegetable broth
Tomato Sauce, recipe below
3/4 cup shredded vegan cheese
Focaccia bread, recipe below
1. Heat the oil in a large skillet over medium heat. Stir in the onions and cook until softened, about 2 minutes. Stir in the fennel, chili flakes and oregano. Cook until the onion is beginning to brown, about 3 minutes. Stir in the tempeh, garlic and salt. Cook until tempeh is golden, about 5 more minutes. Transfer to a large bowl and cool the mixture completely.
2. Preheat the oven to 300-degrees F. Add the gluten and bread crumbs to the mixture. Mix well. Add the broth and knead until the gluten forms threads, about 3 minutes.
3. For the mixture into 6 burgers and arrange them on a lightly oiled baking sheet. Bake for 30 minutes, flip and continue to bake them for another 30 minutes.
4. Warm the tomato sauce in a large skillet (if cooled) and add the burgers, coating them in the sauce. Cook until the burgers have softened, about 8 minutes.
5. Remove as much sauce as possible to a bowl and add the vegan cheese to the tops of the burgers. Cover and cook until the cheese melts.
6. Cut the focaccia into squares large enough for the burgers and top one focaccia with the cheeseburger and add another piece of focaccia on top. Serve.
Tomato Sauce
1 tablespoon olive oil
1 small onion, chopped
1 medium carrot, grated
4 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt and fresh ground black pepper
2 tablespoon tomato paste
1 (15-ounce) can crushed tomatoes
Natural sugar, as needed
1. Heat the oil in a medium saucepan. Stir in the onion and carrot and cook until softened, about 3 minutes. Stir in the garlic, basil, oregano and salt and black pepper. Cook until fragrant, about 1 minute.
2. Stir in the tomato paste and cook until it darkens, about 1 minute. Stir in the crushed tomatoes, bring to a simmer and cook until slightly thickened, about 15 minutes. Taste and adjust seasoning with salt, black pepper and sugar. Cool or use immediately. Sauce will keep for 3 days stored in an air-tight container in the refrigerator.
Focaccia Bread:
1 cup warm water
7 tablespoons olive oil, divided
2 1/2 teaspoons dry active yeast
2 teaspoons dried Rosemary
1/2 teaspoon dried oregano
1 teaspoon maple syrup
2 cups unbleached all-purpose white flour
1 cup whole wheat flour
1 1/2 teaspoons sea salt
Coarse salt
1. Combine the water, 2 tablespoons oil, yeast, rosemary, oregano and maple in a small bowl. Set aside to activate the yeast.
2. Combine the flours and salt in a food processor. Pulse to combine. Add the yeast mixture and process until a dough is formed.
3. Add 1 tablespoon oil to a large bowl and add the dough. Cover with a plastic wrap and allow to double in size, about 1 hour.
4. When doubled, knead the dough right inside the bowl until smooth and elastic. Cover again and allow to rise until doubled. This may be done overnight in the refrigerator.
5. Preheat the oven to 425-degrees F. Add 2 tablespoons of oil to a baking sheet. Without deflating the dough too much, transfer the dough to the oiled sheet and flatten using your hands. With your fingers make holes in the dough, all the way through to the pan. Cover the pan with wrap and set aside to rise, about 30 minutes.
6. Add another 2 tablespoons of oil to the top of the dough and sprinkle with coarse salt. Bake until golden, about 20 minutes. Remove from pan as soon as possible to keep crust crisp.

© 2014 Copyright Zsu Dever. All rights reserved.

I am linking to these recipe parties: Healthy Vegan FridaysWhat I Ate Wednesday and Virtual Vegan Linky Potluck. 


Sep 8, 2014

rou jia mo [chinese burger]

Day 6 Burger Extravaganza takes us to China. Indeed, China does have a version of a burger, but not in the same sense as the western burger. It is more of a street-food sandwich, but since it is referred to as "Chinese Burger" it made my list of burgers.

Rou Jia Mo is widely loved and universally accepted as just basically an amazing burger. My investigation into this masterpiece of sandwiches took me to You Tube, since there isn't much of any recipes online to research and learn from.

I found one video that was filmed in China and a street vendor is shown making the sandwich. If you are interested here is the link. Be warned, it is not vegan or even vegetarian. The sandwich is made starting at the 6 minute mark.

I used tofu as the protein because tofu will absorb the flavorful cooking broth. When the sandwich is prepared, the tofu should be chopped well with plenty of broth for it to continue to absorb. In the video the lady is shown chopping and adding pepper, cilantro and cucumber as she chops the cooked meat before adding it to the Mo bread.

I decided to make the veggies into a light salad to add on top of the tofu, which I think is prettier and because the tofu is so rich, it provides a welcome acidity.

The traditional sandwich is very rich because the broth is a bit fatty (I've cut it way down, but if you cut it even further, you will lose a lot of the appeal of the burger), but I tell you, after my first pass at a taste test, I couldn't resist testing it again - over and over again.

The broth is spiked with all kinds of wonderful Asian spices (I've read that up to 25 spices are typically used in this dish), but because I limited the spices, I added Chinese 5-spice as it brings lots of flavor to the broth in one little bottle.

With the burger filling all done, the attention turns to the bread. Pillowy, light, soft but with chew. After much, much research, I made a really great rendition of Mo. The Mo takes about an hour to rest, but there is no yeast in the dough, so it is not a difficult bread to make.

If you insist on using a store-bought bread, use an English Muffin or a pita, but it won't be as good. The bread is really an integral part of this sandwich.

Bottom line, Rou Jia Mo is definitely on our make-again list.

Rou Jia Mo - Chinese Burger
Makes 4 to 6 burgers

¼ cup unflavored coconut oil
1 (14 to 16 ounce) firm tofu, pressed 30 minutes, cut into ½-inch slices
1 medium onion, chopped
4 whole cloves
2 small red chilies (or more)
2 cinnamon sticks
1 anise pod
1 teaspoon coriander seeds
1 (2-inch) piece ginger, grated
2 cups vegetable broth
2 tablespoons fermented black bean garlic sauce
1 tablespoon reduced-sodium tamari
1 tablespoon plus 1 teaspoon brown sugar, divided
1 teaspoon Chinese 5-spice seasoning
2 medium carrots, julienned
1 medium cucumber, julienned
1 medium bell pepper, julienned
2 tablespoons rice vinegar
1 tablespoon toasted sesame seed oil
¼ cup chopped cilantro
Sea salt and fresh ground black pepper
Mo bread, recipe below

1. Heat the oil in a large skillet over medium heat. Cook the tofu slices until golden brown and crisp, about 3 to 4 minutes per side. Transfer to a bowl and set aside.
2. Add the onion, clove, chilies, cinnamon, anise and coriander to the oil in the skillet. Stir and cook for 3 minutes. Stir in the ginger and cook for another minute. Transfer to a large pot (with all the oil) and stir in the broth, black bean sauce, tamari, 1 tablespoon sugar and 5-spice. Stir well and add the tofu. Bring to a boil and reduce to simmer. Simmer for 30 minutes. Season with salt and black pepper.
3. Make the salad by combining the carrot, cucumber, bell pepper, vinegar, sesame seed oil, cilantro, 1 teaspoon sugar and salt and black pepper, to taste, in a large bowl. Set aside.
4. To make the burgers, transfer 2 pieces of tofu to a work surface and chop well, adding onions and simmering broth to moisten the tofu as you chop. Cut a piece of Mo in half almost all the way through and stuff it with the chopped tofu and onions. Add more sauce to moisten and top with plenty of pickled vegetables. Serve immediately.

Mo Bread
2 cup unbleached all-purpose flour
1 tablespoon double-acting baking powder
½ teaspoon sea salt
½ cup plus 2 tablespoons water
Neutral oil, as needed

1. Combine the flour, baking powder and salt in a food processor. Pulse to combine.  Add the water and process until the dough comes together. Transfer to a large bowl and knead to combine into a ball. Spray the bowl with oil, return the dough to the bowl and cover with a plastic wrap. Set aside to rest for 30 minutes.
2. Knead the dough until it is smooth and elastic. Return to the bowl, cover and set aside for another 30 minutes.
3. Divide the dough into 6 pieces, form into balls, and roll the dough pieces into a 3-inch circle.
4. Heat ½ teaspoon oil a large skillet over medium heat. Add a rolled out dough and cook until lightly browned, about 2 minutes per side. Do not burn.  

© 2014 Copyright Zsu Dever. All rights reserved.

Vegan Heritage Press is giving away a copy of "Everyday Vegan Eats" (my cookbook). Enter to win HERE. Contest ends September 14.

Have you entered to win "Vegan without Borders," the soon-to-be-released cookbook by Robin Robertson? Contest ends September 14. Enter HERE.

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Aug 24, 2014

"vegan chocolate" cookbook giveaway

First and foremost, "Vegan Chocolate - Unapologetically Luscious and Decadent Dairy-Free Desserts" by Fran Costigan is amazingly all about chocolate. Vegan. From the Chocolate Chunk Banana Bread Pudding (above - we'll get to that later), to the Opera Cake below and anything in between, be it a drink, a frozen dessert or a candy, Fran has got it covered.

When I first received the book, I was stunned (though shouldn't have been) by the photography by the very talented Kate Lewis, who does complete justice to each of Fran's recipes that is lucky enough to have been photographed - and plenty there are, in this book. This is a cookbook of chocolates that Julia Child would be proud of!

A small sampling of the offerings are:

~a complete chapter on Truffles!
~Brownie Pudding Cakelettes (page 79)
~Brooklyn Blackout Cake (page 94)
~White and Dark Chocolate Cheesecake (page 97)
~Intensely Chocolate Trifle (page 110)
~Buche de Noel (page 116)
~Gluten-Free Chocolate Chunk Cookies (page 144)
~Raspberry Chocolate Silk Tart (page 164)
~Chocolate Panna Cotta (page 176)
~Chocolate Jello Shots (!!) (page 193)
~Chocolate Espresso Gelato (page 198)
~Chocolate Dulce de Leche (page 234)
~Hot Chocolate Mexican-Style (page 245)
~Chocolate White Russin (another, yes!) (page 258)

.... you get the picture. If you want to make anything chocolate related, this is the book you want.

Some of the recipes are easy as pie (such as the above Bread Pudding), while some are showstoppers, such as the Opera Cake below.

Beyond the scope of the recipes and the subject itself (chocolate!), Fran writes effortlessly and the recipes are clear and precise. For the more intricate recipes, such as the cake above, she even provides a game plan that makes a traditionally complex dessert seem like a walk in the park, complete with a time table and how long each component of the recipes will keep. This makes holiday baking and dessert making a breeze!

And that is just one chapter in the book! The other chapters contain recipes that range from super easy and quick to intermediate. This book is not just for the novice baker/cook, but also for someone who wants to put something extra special on the table - a truly versatile and long-reaching cookbook.

I chose to make the Bread Budding because my children had been asking me to make one, as they had seen many non-vegan renditions on TV shows and were wondering what all the hype was. Then this book fell in my lap, including a bread pudding recipe. May all our desires be answered so easily!

The recipe was completely delicious and addictive! I really am not one for sweets, but I kept going back for another bite of this. I couldn't resist! Make it yourself and see!

Who wants this book?

I am giving away a copy to one lucky winner (US residents only, please).

Leave a comment and follow me via Twitter, a reader or Facebook. Make sure to leave me a clear way to get in touch with you. Contest ends September 1 (first day of Vegan MoFo - have you signed up yet?)

Without further delay, here is the recipe by Fran Costigan and the photo by Kate Lewis of that scrumptious Chocolate Chunk Banana Bread Pudding. It may be summer time, but one bite and you'll see that heating up the oven is all worth it.

Photo by Kate Lewis

Chocolate Chunk Banana Bread Pudding

The humble origin of bread pudding dates back to thirteenth century England when a “poor man’s pudding” was assembled from stale leftover bread, bits of fruit, and spices moistened with sweetened water. Contrast that lean and thrifty pudding with contemporary recipes often served in expensive restaurants, which are made with egg-rich breads, such as brioche or challah, baked in custards made with three or more eggs, heavy cream or whole milk, and sweetened with sugar. There’s a lot to like about the technique and texture of these modern bread puddings, but clearly a recipe renovation is needed. In my version, cashew cream, coconut milk, and starch make the creamy custard, and a healthy dose of chocolate provides the wow factor. I use protein-rich, easy-to-digest sprouted bread, but any bread you like will do. Serve the pudding warm right out of the baking dish, or make it ahead and warm before serving. If you want to spice up brunch with Ms. or Mr. Sweetie, try the heart-shaped variation at the end.

Makes 8 Servings

      6 slices sprouted wheat bread, or another bread
      1/2 cup raw whole cashews, rinsed and soaked
in boiling water to cover for 1 hour
      1/2 of a 13.5 to 14-ounce can unsweetened full-fat coconut milk,
 well-stirred (do not use light)
      1/4 cup plus 2 tablespoons organic granulated sugar
      2 tablespoons pure maple syrup (Grade B or dark amber) or agave syrup
      2 teaspoons pure vanilla extract
      1 tablespoon tapioca starch or organic cornstarch
      1 ripe medium-size banana
      3 1/2 ounces dark chocolate (any percentage), chopped into chunks

1.    Cut the bread into roughly 1-inch chunks. Put the chunks into a large bowl and set aside until needed.
2.    Drain the cashews and put them into a blender. Add the coconut milk, sugar, maple syrup, and vanilla. Blend, starting on low and increasing the speed to high for 1 minute or until the liquid is perfectly smooth. (If you have a high-speed blender, this will take about 1 minute. If using a standard blender, blend the ingredients in 2 or 3 batches until perfectly smooth.)
3.    Add the tapioca or cornstarch to the blender and blend for 1 minute. Pour the liquid into a 2-cup measure and add enough water or nondairy milk to equal 1 1/3 cups.
4.    Pour the liquid over the bread and set aside to soak about 15 minutes, stirring gently with a silicone spatula a couple of times, until the bread is soft and has absorbed most of the liquid.
5.    While the bread soaks, position a rack in the middle of the oven and preheat to 375˚F. Oil the sides and bottom of an 8 x 8-inch baking pan.
6.    Spoon the bread mixture into the prepared pan. Coarsely chop the banana and mix into the soaked bread. Sprinkle the chocolate chunks over the top. Press some of the chocolate into the bread mixture.
7.    Place the pan on the middle rack of the oven. Immediately reduce the heat to 350˚F. Bake for 15 minutes or until slightly puffed and firm to the touch. Let cool slightly before serving.

Serve warm or refrigerate until cold. Reheat in the oven.

The bread pudding is best eaten the same day but may be refrigerated in a covered container overnight.

Bread Pudding Hearts: After the pudding has baked and cooled, refrigerate it until firm. About 30 minutes before you are ready to eat, remove the pudding from the refrigerator and cut small heart-shaped portions, or one large heart to share. Place on a baking sheet. Preheat the oven to 350˚F. Set the table while the pudding hearts heat in the oven back to melty, chocolaty goodness, about 15 to 20 minutes.

Recipe reprinted with permission from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, © 2013 by Fran Costigan, Running Press. Photo credit: Kate Lewis