Hi! I’ve been gone for awhile. The reason for my absence has been because I have been putting most of my recipe energy into working on the cookbook zine, school, and am also planning food for another Ladies Rock Camp! Speaking of which check me out in their volunteer spotlight!

Valentines day has come and gone. That day I cooked up a storm. I veganized our family’s brisket recipe using seitan for my zine, I made heart shaped frosted sugar cookies, and I veganized a recipe for Portuguese muffins.

I used this recipe (although I changed the icing recipe a bit to add raspberry juice and almond milk).

I have always lived in an area where there is a large Portuguese population. The grocery stores always sell sweet breads and Portuguese muffins here. I used to love them. Portuguese muffins are basically like English muffins without the nooks and crannies and are made from sweet bread.

I have been craving them badly lately, but they are not vegan. They contain milk and eggs.

So, I adapted this recipe to become vegan.

These are the ingredients I used:

1 cup vanilla almond milk or other nondairy milk of choice
4 tbsp Earth Balance
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 tbsp potato starch
1/4 cup soy flour
1/4 cup vegan sugar
1 package teaspoons instant yeast
1 tsp salt
1 tbsp Ener-g Egg Replacer and 4 tbsp water whisked together
2 tsp vanilla
1 lemon’s worth of lemon zest

You basically follow the directions on the recipe exactly, although ignore the parts about how much it should rise as I don’t think it really did the amount it said it would and they still came out alright.

If you’ve never had them, now you can try them vegan! If you have, enjoy the comforting flavor of sweet bread again!