Vegan MoFo, Day 11
Happy Veteran’s Day!
It also happens to be the first snow of the season:
And you thought ranch flavor was just for salads or dips. It’s for bread, too! This recipe is so simple—I used the basic quick bread recipe that I used for the green chili bread. It’s a great basis for quick breads–just add some of your favorite flavors and seasonings. I served this with the Cheezy Kale and White Bean Soup and it made a great fall meal.
INGREDIENTS:
3 C flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp parsley
1/2 tsp chives
1/2 tsp dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp black pepper
1/2 C Tofutti sour cream
1 C almond milk
2 Tbs olive oil
DIRECTIONS:
Preheat oven to 350 and lightly grease a 9″ loaf pan. In a large bowl, combine flour, baking powder, salt, parsley, chives, dill, onion powder, garlic powder, and black pepper. Add the sour cream, milk, and oil; combine well and transfer to the loaf pan.
Bake 40-45 minutes. Let cool on a rack, then slice and enjoy!
healthyexposures says
This looks great – and so clever! I love ranch flavored things 🙂 I’ll bet it was fantastic with that soup, too.
Monet says
We love ranch dressing. This bread looks great, and I’m jealous of your snowy day. Thank you for sharing…I hope your Friday is delightful!
Christine says
Omg yum! Want want want, must make soon!