I’ve been baking bread. Okay, my new breadmaker has been baking bread. I’ve just been putting really fun ingredients in it
I went through a bread making phase in New York…
…but my old breadmaker didn’t survive the move to Colorado.
I finally got a new one two months ago, this Zojirushi, and finally unboxed it last week. And fell in love.
I started with a basic Herbes de Provence loaf.
A little lumpy – trying to figure out the magic living-at-6,200 feet elevation-wet-dry-ratio – but tasty.
On Thanksgiving morning I made a cinnamon and nutmeg loaf.
So good with Trader Joe’s fig butter!
Sunday, the last day of my five-day staycation, I was browsing the breadmaker manual recipes and came across a cheese bread recipe. I figured I could easily veganize it, switch up the flour (from 100% bead flour to a combo), and add a little zest. This bread turned out beautifully.
Hot out of the breadmaker, it was delicious. Toasted, it was delicious. On a sandwich…
…delicious!
I took this sandwich to work Monday. Fresh baked bread, tons of lettuce, a few slices of Tofurky peppered slices and a bit of chipotle Just Mayo. This hearty lunch epitomizes my best-of-both worlds approach to eating: I love to cook, when I have the time, and I definitely love a little help (from a breadmaker and a prepared food, for instance).
Many of you, and a large number of my Facebook and Instagram followers, have repeatedly voiced an appreciation for the foods I share – a zeal for cooking whole foods – like grains and beans – in bulk, combining them with fresh produce or lightly processed foods or even convenience foods to make quick and easy meals, and yes, sometimes using added oils. Dave and I are just regular ole’ folks eating a plant-based diet. We aren’t on a diet or counting calories and we don’t have a gluten intolerance or other allergies. We do love to cook with whole foods. We appreciate the growing number of vegan convenience foods on the market. And we love coming up with really simple meals (like these). Nothing fancy, but definitely good, easy and vegan. So that’s why we’ve decided to launch a meal plan subscription service, Real World Vegan Meal Plans, in January.
I announced this new service in my Go Vegan with JL newsletter yesterday (you can read it here) and I have information about it (plus a link to sign up for a FREE 3-day meal plan) below. Right now, however, I’m giving you my Cheezy Jalapeño Onion Bread recipe!
Cheezy Jalapeño Onion Bread
Ingredients (1 loaf)
- 1 1/2 cup water
- 3 cups bread flour
- 1 cup spelt flour
- 1/4 cup vital wheat gluten
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 1/2 tablespoons vegan butter
- 1 1/2 cup shredded vegan cheddar cheese
- 1/3 cup finely diced onion
- 1 jalapeno, seeded and finely diced
- 2 1/4 teaspoon active dry yeast
Instructions
Add all ingredients in the bread machine, in the order listed.
Cook on the basic cycle, light crust, for 3 hours and 45 minutes.
Okay, now, Real World Vegan Meal Plans!
Where whole foods and convenience come together to help you follow a plant-based diet!
Beginning in January we will offer weekly and monthly meal plan subscriptions designed for you: the vegan/vegetarian/veg-curious person who has some time to cook at home but needs quick and easy ideas, too.
Sign up now for the Real World Vegan Meal Plans newsletter so you don’t miss our launch in January (and get a FREE 3-day meal plan the last week of December!).
Check out this short video explaining why we created Real World Vegan Meal Plans.
4 thoughts on “Cheezy Jalapeño Onion Bread Recipe + Real World Vegan Meal Plans”
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You said the bread machine necessitated a kitchen reorg, but it looks like it displaced your super fancy coffee maker (that I thought was a fancy water bubble-izer, haha!) And very exciting about the meal plans! I suspect they’re going to be very popular 🙂
We retired that fancy machine awhile back @disqus_OVSwN88GCU:disqus, after becoming pour over snobs! 🙂
Aw, my bread maker has been so neglected!! I even forgot I had one until this post. I need to drag it out and bake bread!!
You will LOVE this bread, Bianca!