Life has been a bit crazy, I have been a little out of sort. I was not even interested in cooking anything. I got an email this morning from a young lady I met at Momi's women yoga retreat last weekend, reminding me I promised her the recipe for the vegetable bread. I was thrilled that she wrote me and got me off to do some cooking.
I had a lot of fun cooking for some wonder ladies at the retreat. I made the bread to go with a simple lentil soup. I was amazed how everyone loved it. I was worry that it was an odd combination, I whipped up some cream cheese with honey on the side. Just in case... As they say in the Midwest, "cheese fixes everything." Well... I brought most of the cream cheese home and it was barely touch. My Wonderful is using it with toast in the morning.
Here is to you Stephanie, thanks for getting me off the computer and back into the kitchen... Namaste
Fall Vegetable bread
1 1/2 cup sugar
1 1/2 cup apple sauce
1/2 cup vegetable oil
2-2.5 shredded root vegetable, I am using 2 carrots, 1 beets and 2 small sweet potatoes, you can vary the amount to your taste.
2 tsp baking soda
1/2 tsp salt
1/4 tsp grounded ginger
1 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp clove
1 tsp vanilla
1/2 cup dried cranberry
1/2 cup chopped pecan or walnut
Preheat oven to 350
Shred vegetable in a food processor, you may have between 2-3 cups, depending on the size of your vegetable. It is OK to have a little extra vegetable, it does not change more of the texture.
In a medium size bowl, mix flour with baking soda and salt
In a large bowl, combine sugar with egg