Serve warm, with a scoop of ice cream if you are so inclined.
BANANA-CHOCOLATE CHIP BREAD PUDDING.
SERVES 6 TO 8.
TIME: ABOUT AN HOUR.
Bread pudding is something of a miracle: stale bread and a few unassuming ingredients transform into an irresistible, old-fashioned treat that tastes great on a cold winter's night (or morning for a very naughty breakfast). This version is unapologetically decadent, packing in plenty of deep, dark chocolate; creamy, sweet bananas; and a warming hint of cinnamon. This pudding makes the best use of leftover Homestyle Potato Rolls (page 218), or any rustic bread.
6 cups (1-inch cubed) stale bread (about 1 pound)
2 cups rice, almond, or soy milk
3 tablespoons arrowroot powder or tapioca flour
cup pure maple syrup
1 teaspoon vanilla extract
teaspoon ground cinnamon
teaspoon ground nutmeg
1 cup vegan chocolate chips
3 large, ripe bananas, sliced -inch thick
Try using an ice-cream scoop to scoop the pudding out from the pan and serve as pretty mounds.
Impatient types can make bread stale a little quicker by cutting it into cubes, spreading them on baking sheets, and let them dry in a 300F oven for 30 minutes, until the cubes are firm and rather dry. More patient types don't bother with the oven step and let that bread sit out on the counter for a few hours.
PREHEAT THE oven to 350F. Lightly grease a 9 5-inch loaf pan. Place the cubed bread in a large bowl.
In a small bowl, whisk together cup of the soy milk and the arrowroot powder until no lumps remain. Add the remaining 1 cups soy milk, maple syrup, vanilla, cinnamon, and nutmeg, and whisk to mix thoroughly. Pour over the cubed bread and stir to coat every piece.
Allow the mixture to sit for at least 15 minutes, for the liquid to soak into the bread. Depending on what kind of bread you use and how stale the bread is, add more soy milk ( cup at a time) and allow more soaking time until every piece of bread is saturated and there's a little bit of extra liquid in the bowl. The mixture should look mushy and wet.
Fold in the chocolate chips and bananas (using your hands is the easiest for this), mashing the bananas slightly. Pour the mixture into the loaf pan, patting down to make an even top.
Bake for 30 to 35 minutes, until the top is puffed, slightly browned, and feels firm.
Remove from the oven and allow to cool slightly before slicing and serving.
CARAMEL-APPLE-SPICE CUPCAKES.
MAKES 12 CUPCAKES.
TIME: ABOUT AN HOUR.
This is a tender cupcake, bursting with caramelized apple chunks, with just the right amount of spice and old-fashioned, fun-to-say penuche frosting with a light caramel flavor. Have a few extra cupcake liners handy as there can be some leftover batter, or enjoy a shot of apple batter with a friend.
2 tart, firm cooking apples, such as Granny Smith or Northern Spy
2 tablespoons brown sugar
1 tablespoon nonhydrogenated vegan margarine
1 cup soy milk
1 tablespoon lemon juice
cup canola oil
cup granulated sugar
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1 cups all-purpose flour
1 teaspoons baking soda
teaspoons baking powder
teaspoon salt
1 teaspoon ground cinnamon
teaspoon ground nutmeg