Vegan Potato Pizza

If you can't see why it's called a potato pizza, it's because the potatoes are inside the crust - that's right - just like potato bread! Yummy crust. Yummy toppings too: roasted garlic, corn kernels, broccoli, mushrooms, onion, and a little bit of rosemary. Vegan cheddar - not so yummy.
We found it at Sunflower Farmers Market for sale - Vegan Rella - it's discontinued - and figured we should try. We didn't like it at all - it doesn't have much flavor and it is best in sticking to every single part of your mouth.
Oh well, it was an interesting experience :)

Another Whey Bread

This time with whole wheat and sunflower seeds.

MMMYUM!

Whey Better

Making cheese like ricotta or paneer leaves you with about a gallon of whey. We heard that substituting it for water in bread recipes results in delicious, soft bread. It is very true!



Don't they look lovely?

Calzone From Scratch

Made with our own home-made ricotta!

'
Just like in the lasagna, the ricotta was so good in the calzone! Mmmm! 'Nuf said!

Bitter Beer Bread

This bread really should not be bitter. It's so easy to make, and has so much potential, that it's really a shame I used the kind of beer that's perfect for cake, but not so good for bread.
Seriously, doesn't it look good?


Ok, maybe not so much on the outside, but look inside:


And, as I said - SO easy to make!

Through the beer bitterness I could taste the sweetness I remembered from the amazing beer bread I had in some bar in Indianapolis or Cincinnati. I believe using a lighter beer (i.e., not EXTRA STOUT!!) would have made my bread taste exactly the same. Too bad, I still have 4 bottles of this beer. I guess I will just have to make more cakes and cupcakes with it.

BTW, since I couldn't finish all of the bread on the same night, I noticed that the bitterness subsided with time. The sweetness was more pronounced, so it wasn't all that bad :)

Greek Pizza

This is SO good. Next time you're making pizza, try these toppings:
Fresh spinach
sun dried tomatoes
olives
garlic
goat cheese

De-Li-Cious!

Midnight Oil

I am already used to the fact that when Mark makes dinner, we end up eating really late. That's especially true when he bakes breads. Last night was not an exception. Except maybe to the fact that we ended up eating even later than usual. I guess we broke our own record and started eating at half past midnight. How appropriate that it was slices of olive bread dipped in balsamic vinegar and olive oil!



The olives featured in the bread are the ones we made ourselves! We picked them a few months ago, got all the bitterness out of them and then marinated them. They turned out pretty good! We used a lot of olives for this bread, but we still have a lot more, so come and try some, if you like!


Aren't they pretty?