Spring Herb Quick Bread
Vegan sweets are great, but don’t forget about vegan savory quick breads like this one. It’s tender, lively with spring herbs and a cinch to make. Enjoy by itself, or topped with tapenade, hummus or roasted vegetables. Feel free to swap the herbs for your favorites.
11/2 cups unsweetened soy milk
1 tablespoon cider vinegar
2 cups whole wheat flour
1/2 cup toasted wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh chive
2 tablespoons olive oil
1 tablespoon agave or maple syrup
Pinch sea salt
Heat oven to 350 degrees. Lightly oil a 9-inch loaf pan.
In a medium bowl, combine soy milk and cider vinegar. This creates a mildly tangy, slightly curdled, plant-based version of buttermilk. Set aside.
In a large bowl, sift together whole wheat flour, wheat germ, baking powder and baking soda.
Pour wet ingredients into flour mixture, stirring gently to combine. Fold in chopped herbs, olive oil, agave and salt. Pour batter into prepared pan, and bake 45 minutes, until bread puffs and top forms a golden crust. Makes 12 slices.
Per slice: 119 calories (25 percent from fat), 3.4 g fat (0.4 g saturated, 1.7 g monounsaturated), 0 cholesterol, 5 g protein, 18.5 g carbohydrates, 2.8 g fiber, 140 mg sodium.