Cheddar and Green Chili Bread with Cream Cheeze Spread

Vegan MoFo, Day 7

I love making bread and sometimes I’m in the mood to put the time and effort into kneading, rising, kneading, rising it, but there are days I just can’t be bothered with that. And today, I had a weird inclination to combine green chilies and cheeze and this quick, simple bread magically appeared in my oven. It was that easy. Great served with veggie chili!

INGREDIENTS:
Bread:
3 C flour
2 tsp baking powder
1/2 tsp salt
1 Tbs dried minced onion
4-oz can diced green chilies
2 Tbs olive oil
1-1/4 C almond milk
1-1/2 C vegan cheddar, shredded (or vegan pepper jack cheeze)

Spread:
4-oz Tofutti cream cheese
1 Tbs fresh cilantro, minced
1/8 tsp garlic salt
1/2 tsp lime juice

DIRECTIONS:
Preheat oven to 350. Lightly grease a 9″ loaf pan. In a food processor, combine flour, baking powder, minced onion, and salt. Add the cheese and chilies. While the machine is running, add the almond milk and oil. Combine thoroughly and then transfer to the loaf pan. Use a spatula to even it out.

Bake 40 minutes. Insert a toothpick or knife in the center to assure it’s done. It smells wonderful as it bakes!  To make the spread, combine all ingredients well. Spread some of the cream cheeze mixture onto a warm slice of bread—it’ll melt in your mouth!

Enjoy!