Welcome to Other Bloggers’ Recipes Week! I couldn’t think of a better name, and from now on it shall be referred to as OBR. This week, I will be featuring five of my favorite vegan bloggers and their recipes.
To get started, I chose the fabulous Miss Bianca of Vegan Crunk fame. Immediately upon starting to read her blog a few years ago, I got the feeling that she and I would be fast friends. We’re both southern-born and raised, about the same age, and into healthy food but also “junk food” and indulgences such as beer, in moderation. In fact, I had the pleasure of meeting Bianca when she was in San Francisco on a business trip back in January. We dined at Millenium, because really, if you can have one meal at one vegan restaurant in SF, it has to be at Millenium. I don’t seem to have blogged about it for some reason, but Bianca did here. I’m starving now after reliving that meal!
Bianca doesn’t give out many of her recipes because, understandably, she is hoarding them for her upcoming cookbook. (Which, by the way, I am totally psyched for.) I decided on her Sweet Tater Bread, which she had posted as a sneak peak.
I grew up eating my mom’s pumpkin bread every fall and winter, and actually tried once to veganize and healthify it (fail), and I was hoping that Bianca’s bread would fill this void in my life. It totally did!
For starters, I cheated and used a can of sweet potato puree instead of cooking the sweet potatoes myself. Not that it’s that hard to cube and boil some sweet potatoes, but it definitely made my life easier on a lazy Sunday afternoon.
This picture was taken soon after the bread came out of the oven. If you can stand it, you should probably let the loaf cool completely before digging in, but obviously I couldn’t stand it.
Here’s the bread a few days later. It firmed up after resting, but still remained moist and dense and wonderful. The addition of ginger to the spicing was an unexpected and lovely touch – we’re not messing around with nutmeg and allspice here, people. Also, I love that the pecans were toasted before adding them to the batter, which really made their flavor pop. The bread made for a fantastic breakfast or snack throughout the week, and it kept really well. If this recipe is an indication of what’s to come in Bianca’s cookbook, we’re all in for a treat!