Our Veggie Kitchen

I got a Kitchen Aid stand mixer for Christmas and have been diligently making bread, loaf or two each week. One of my first loaves was a loaf of rye from a very helpful home baker named Joe. Of coarse, I used Earth Balance instead of butter, flax instead of bread and soy milk. The flavor was delicious. It was a little brick-like, but I'm sure that was a result of my newness as a baker and not allowing the dough to rise enough. So far, I've improved with each loaf.

For the sandwich, I added some vegenaise, mustard and mixed greens to VeganDad's Hickory Smoked Turkey (awesome!) and homemade cranberry sauce. I've posted this cranberry sauce before, but, since it is so good, I thought I'd post it again.





Final Note: Even the densest, masonry-worthy loaf of bread can make incredible bread crumbs. I chopped the leftovers from this loaf of rye and it made a wonderful breading for fried zucchini.




Cranberry Sauce
12 oz cranberries, picked over
1/2 cup orange juice
1/2 cup Marsala Wine
1 tsp orange zest (about 1 orange)
1 cup sugar
3 cinnamon sticks
5 whole cloves

Combine all ingredients in a sauce pan. Bring to a boil and simmer, stirring occasionally, until most of the cranberries have burst, about 20 minutes. Fish out the cinnamon sticks and whole cloves (if you can find them). Serve warm or chill for later. Makes about 3 cups.

I couldn't find the cloves at all. I don't know if they broke apart, dissolved, or if someone ate a clove without noticing. Can you do that??

6 Servings: 167 cal (0g fat, 39g carbs, 0g protein)