There’s nothing I love more on the weekend than taking the time to leisurely bake my own bread, before settling in to browse the MoFo feed with a freshly brewed pot of coffee and the aroma of fresh bread wafting through the house. It looks like I’m not alone this year, because the MoFo feed is resembling the best vegan bakery window I’ve ever seen!
I’ve been salivating over the sneak peek photos that I’ve seen for Isa’s upcoming cookbook, shot by the super talented photographer Vanessa Rees. Girl can cook, too- check out her beautiful pull-apart pumpkin herb bread if you don’t believe me.
Stephanie from Ripe is offering up not one, but two delicious pretzel recipes, each with an accompanying dip- do salty pretzels with fleur de sel and golden raisin ketchup or sweet pretzels with palm sugar, cinnamon and homemade maple pumpkin butter take your fancy?
Richa‘s pizza theme has been one of my favourites this year, not just for her super creative toppings, but for her drool-worthy pizza crusts. Being a bigger fan of the bread than the topping, I’m loving the look of this thick, gluten free oat crust. The tempeh tikka masala topping is a bonus!
If you’re wondering what to do with all this bread, why not whip up this homemade bread pudding with maple almond streusel? Southern Vegans have got your full evening planned with a homemade vegan Bailey’s recipe to enjoy alongside it!
And with that, my oven timer’s gone off. Just in time, too. I don’t think I can even wait for my crusty, no-knead loaf to cool.