Eggless, Yeastless Yummy “Stone Soup” Bread

Vegan bread with sun-dried tomatoes, onions, and sage.

Vegan bread with sun-dried tomatoes, onions, and sage.

In our new apartment, I want to have a “Zero Waste Kitchen”, but that means I have to use up as much as possible in the current apartment before we move. The idea is to start with a clean slate. To do that we need to make sure we do not bring bad habits with us. Today, I made bread, and in the process used up the last of our sun dried tomatoes, blue corn flour, extra jar of white four, and baking powder – as well as some almond milk. What I got, had the texture of a nice country loaf.

And it was 100% vegan.

Why Stone Soup Bread? Because, like Jean-Francois’s idea for stone soup, this recipe is so flexible that practically anything can go into it, and it complements salad or soup, and makes a nice sandwich. You could even use stone soup broth in the mixture. Best of all, I doubt I will ever miss traditional breads ever again.

I cannot take credit for the idea. I found the source recipes on the internet when searching for ways to use flour without eggs and yeast. I have Tish’s recipe at Food.com, Veggie Bon Vivant’s adaptation of Mark Bittman’s (How to Cook Everything), and a half day of looking at nearly empty jars and wondering what would work together.

Here’s what I did:

  1. Preheat over to 400F.
  2. In a large bowl, mix 3 cups of a variety of flours (blue corn, unbleached, corn meal, and whole wheat) with 1 tablespoon baking powder and 1 teaspoon salt.
  3. Chop 4 withering green onions and about 1/2 cup sundried tomatoes (in oil) and add them to the flour mixture. NOTE: I chopped the tomatoes on a wooden chopping board and left the oil on the board to use later when shaping the bread dough.
  4. Add 2 teaspoons dried sage to the flour mixture. Any herb would work, be creative.
  5. In a 2 cup measuring cup, combine 1/4 cup olive oil and 1-1/2 cups almond milk.
  6. Add liquids to flour mixture and mix until flour is moist but not very sticky.
  7. Turn dough on to wooden board (the one with the tomato oil). Flip a few times to shape into a ball.
  8. Drop ball onto baking sheet.
  9. Cook for 45 minutes.
Just out of the oven, not the blue colour from the blue corn flour.

Just out of the oven, note the blue colour from the blue corn flour.

And voila, two veggies saved from compost, three jars empty and ready to be packed, and a nice hearty snack to get me through the afternoon. I suspect this bread will toast up nicely and make heavenly croutons, too.

The Great Pumpkin

In October 1992, we bought a pumpkin.

Now, I don’t remember every gourd-like squash I’ve ever purchased, but this one was special. It wasn’t the first pumpkin I’d ever bought, and it wasn’t the biggest. In fact there was nothing remarkable about it at all, except this: it was the first pumpkin that I ever bought as food.

In the past, I had only procured pumpkins with the intention of carving faces into them. When I shopped for them, I looked for ones that were vaguely evil looking … sinister pumpkins, that looked like they would just as soon shoot me as look at me … soulless pumpkins that exuded quiet rage.

That all changed one afternoon in 1992, when we happened upon a pile of pumpkins at our local vegetable shop. In that moment, it struck me that pumpkins were food too … and remarkably inexpensive food at that (important, as we were saving for our honeymoon). And, as I looked at one pumpkin in particular – a tantalizingly plump and inviting one – I realized that it could feed us for a week.

We bought it, and embarked on what was to become a fun, week-long project: finding as many ways to eat our pumpkin as we could think of (this was in the olden days, and Mosaic was still a year in the future, so we had to rely on our own wits and knowledge). I still remember many of the things we ate that week: roasted pumpkin, pumpkin mash, roasted pumpkin seeds, spicy pumpkin stir fry, pumpkin soup (with a hint of maple and a dash of nutmeg), pumpkin pie and pumpkin quick bread. It fed us for a week, as predicted, and only the peel and stem ended up in the bin – something that felt like an accomplishment, somehow.

This year, there was no jack-o-lantern, but we did buy a little pumpkin, which Bonnie Lee turned into one of the most incredibly moist quick breads I’ve ever had, thanks in part to the addition of okara (soy pulp, a byproduct of making soy milk – more on that magic ingredient another day). The recipe is below…

Insanely moist pumpkin bread

The wet stuff & spices

  • 1½ cups pumpkin flesh (roasted then mashed)
  • 1 cup okara
  • 2 eggs
  • ⅔ cups sugar
  • ½ cup soy milk (unflavoured, unsweetened)
  • ½ cup birch syrup
  • ¼ cup honey
  • ¼ cup oil
  • 2 tsp ginger
  • 2 tsp allspice
  • 2 tsp nutmeg
  • 1 tsp vanilla
  • 1 tsp ground cloves

The dry stuff

  • 3 cups flour
  • 2 tsp baking soda
  • 2 tsp salt
  • ½ tsp baking powder

Directions

  • Preheat your oven to 350℉.
  • Grease two loaf pans (we use glass ones).
  • Mix the wet stuff and spices in a big bowl.
  • Mix the dry stuff in another big bowl.
  • Mix the dry stuff into the wet stuff.
  • Fill the loaf pans ⅔ full.
  • Bake for one hour, or until a wooden skewer or toothpick inserted into the bread comes out clean.
  • Let cool for 5 minutes, then remove from pan and cool on rack.