I know E.R. was always the TV show for the hottest men to be all medical and hot, but I never watched it, so I never fell in love with any of the "doctors." Well, I'm in love with Noah Wyle now. I just watched What Babies Want for maybe the 4th or 5th time. It just gets better. This film addresses the way pregnancy, childbirth, and early bonding imprint our children permanently. There are some really amazing stories in this film, and there is heartbreak too.
As a former teacher, this film reminded me that there is so much we can't do for one another when the damage that has been inflicted is so basic and so early. At the same time, I was heartened by the way hypnosis and therapy were used to heal pain that in some cases had gone on for decades. It really inspires me to not only continue my HypnoBirthing teaching, but to some day expand my hypnosis training. Hypnosis has such healing powers, and I'd love to explore that further when my life opens up the time and energy for that.
For now, finding the energy to do the dishes is a challenge some days, but films like this reenergize me too. There were so many things that I instinctually did, and can't imagine doing otherwise, that were explained. It seems so basic that you would not want your child taken away from you, isolated in a nursery, and left to cry alone in the first hours or days of life. I am so grateful for my healthy pregnancy and birth that allowed me to be at home and never out of sight of my daughter for the first several months of her life.
I particularly loved the idea that being close with your child early on and then allowing them to explore the world when they are ready leads to them being more confident and outgoing when the time comes. No one else held my daughter other than my husband and I for at least the first couple months, and some people expressed concern that she would be a total mama's girl. Yes, she loves me plenty, but she is one of the most outgoing children I've ever seen.
I'm rambling in the afterglow of the lunar eclipse, but I wanted to add a post and definitely wanted to let others know about this film. Such a great positive look at pregnancy, birth, and beyond.
Monday, December 20, 2010
Thursday, December 2, 2010
Raw Fruit for Snacking
Lately, I have been putting a fruit bowl on the table. Honestly, the reason is because my crisper is full- but imagine I was smart enough to realize the good this would do and that I did this as a clever parenting strategy.
Can't suspend disbelief that I'm a clever parent? That's okay. You can learn from my mistaken misfortune and be a clever parent.
So I put the fruit bowl on the dining room table, and Violet saw it at dinner. She wanted the bright and pretty things. I kind of thought it was just a visual thing. Then, I gave her an apple. She LOVED it! Now, I will admit that my 16 month old does not eat an entire apple on her own, so giving her a whole one is not the clever part. I need to either accept that I will be washing off and eating an apple I find on the floor or in the toybox at some point in the hopefully near future, that my dogs will be eating an apple later, or that it will be otherwise disposed of. I've found that Violet won't eat apple slices most of the time. She likes to eat it off the core, but not in slices. She will nibble on the slices if I put We Can't Say It's Cheese cheddar spread by Wayfare, but really she's going more for the spread than the apple.
I moved the fruit bowl to the counter that Violet can get to (though I really don't like her climbing on it, so I probably shouldn't put bait there). As a result, she's eaten ripe persimmons, pears, and oranges (she tries to eat the peel and I help out). Yesterday she ate all five satsuma oranges that came in our CSA box by herself. I was impressed and fearful for the reprecussions. The only result is that her cold that has been lingering finally seems to be on its way out.
The moral of this story is that fruit in plain sight is a good idea.
I also keep grapes and baby peppers on the lowest shelf of the refigerator so she can grab them when I open it. I give her celery or carrots out of the crisper if she's at the refigerator door asking- which is often lately. She's all about the raw produce, and I can't complain about that. It's great to watch her eyes light up as I put away the produce from our weekly CSA box, and the joy in her exploration of each new taste is a real treat for me just as much as it's a treat for her.
When good fruit goes almost bad?
Make fruit leather. I have been making my own fruit leather with whatever is about to turn, and it's worked out great. I chop and quickly cook whatever fruits I have left over or about to go bad, and then I puree them and spread them on a cookie sheet with parchment paper. About four cups chopped fruit is just right for one cookie sheet. I bake it overnight at 170 (or if I had a dehydrator I would use that), and in the morning I have a huge sheet of fruit leather. I break it up and keep it in a ziplock bag in my Ergo pouch and we have fruit to go no matter where we are. When I forget snacks or we just need a quick something, this has saved me many times.
My next trick will be to try to make some veggie/fruit leather. We'll see how that goes...
Can't suspend disbelief that I'm a clever parent? That's okay. You can learn from my mistaken misfortune and be a clever parent.
So I put the fruit bowl on the dining room table, and Violet saw it at dinner. She wanted the bright and pretty things. I kind of thought it was just a visual thing. Then, I gave her an apple. She LOVED it! Now, I will admit that my 16 month old does not eat an entire apple on her own, so giving her a whole one is not the clever part. I need to either accept that I will be washing off and eating an apple I find on the floor or in the toybox at some point in the hopefully near future, that my dogs will be eating an apple later, or that it will be otherwise disposed of. I've found that Violet won't eat apple slices most of the time. She likes to eat it off the core, but not in slices. She will nibble on the slices if I put We Can't Say It's Cheese cheddar spread by Wayfare, but really she's going more for the spread than the apple.
I moved the fruit bowl to the counter that Violet can get to (though I really don't like her climbing on it, so I probably shouldn't put bait there). As a result, she's eaten ripe persimmons, pears, and oranges (she tries to eat the peel and I help out). Yesterday she ate all five satsuma oranges that came in our CSA box by herself. I was impressed and fearful for the reprecussions. The only result is that her cold that has been lingering finally seems to be on its way out.
The moral of this story is that fruit in plain sight is a good idea.
I also keep grapes and baby peppers on the lowest shelf of the refigerator so she can grab them when I open it. I give her celery or carrots out of the crisper if she's at the refigerator door asking- which is often lately. She's all about the raw produce, and I can't complain about that. It's great to watch her eyes light up as I put away the produce from our weekly CSA box, and the joy in her exploration of each new taste is a real treat for me just as much as it's a treat for her.
When good fruit goes almost bad?
Make fruit leather. I have been making my own fruit leather with whatever is about to turn, and it's worked out great. I chop and quickly cook whatever fruits I have left over or about to go bad, and then I puree them and spread them on a cookie sheet with parchment paper. About four cups chopped fruit is just right for one cookie sheet. I bake it overnight at 170 (or if I had a dehydrator I would use that), and in the morning I have a huge sheet of fruit leather. I break it up and keep it in a ziplock bag in my Ergo pouch and we have fruit to go no matter where we are. When I forget snacks or we just need a quick something, this has saved me many times.
My next trick will be to try to make some veggie/fruit leather. We'll see how that goes...
Tuesday, November 30, 2010
Teese Vegan Cheese
Violet and I had the pleasure of sampling some of Chicago Soydairy's Creamy Cheddar Teese this week and I just have to say it: ooey gooey. When my teese arrived in a sausage tube (sorry, but that's the image I have with this particular packaging), I was a little concerned. It felt liquid in the tube and I was sure it was going to be a watery and flavorless sauce. I can now say, with a bit of a scoff at my preconceived notions, LOL.
In the interest of purity, I followed the instructions on the tube to make a special treat for my poor little health foodie baby who gets mac and cheese only in the form of Jerusalem artichoke pasta or homemade pesto. I got out the quinoa elbow mac and cooked it up right with some cheesy sauce.
The first thing I noticed as the sauce warmed with the pasta is that it not only thickened like my homemade cornstarch-based sauces, but it was stretchy and gooey like dairy cheese. Also, the flavor had a great tang that I think I recall cheddar tasting like (it's been a while, so forgive me if I'm off). There's definitely a tang different from other vegan cheeses though, of that I am sure. It was delicious, and I highly recommend it.
But you don't have to take my word for it (I home Reading Rainbow doesn't have that trademarked...). Violet was a huge fan. I haven't seen her eat anything so voraciously since I gave her her first cookie.
In the interest of purity, I followed the instructions on the tube to make a special treat for my poor little health foodie baby who gets mac and cheese only in the form of Jerusalem artichoke pasta or homemade pesto. I got out the quinoa elbow mac and cooked it up right with some cheesy sauce.
The first thing I noticed as the sauce warmed with the pasta is that it not only thickened like my homemade cornstarch-based sauces, but it was stretchy and gooey like dairy cheese. Also, the flavor had a great tang that I think I recall cheddar tasting like (it's been a while, so forgive me if I'm off). There's definitely a tang different from other vegan cheeses though, of that I am sure. It was delicious, and I highly recommend it.
But you don't have to take my word for it (I home Reading Rainbow doesn't have that trademarked...). Violet was a huge fan. I haven't seen her eat anything so voraciously since I gave her her first cookie.
 |
| Carefully using the fork. After she tasted how good it was, this quickly was replaced by fist fulls to the mouth. |
 |
| Right after a fist full. Note the lovely orange all over her face. |
 |
| Quinoa mac for added protein with green beans and apples. It was a good meal. |
Sunday, November 28, 2010
Vegan Potlucks
As a vegan parent, I try not to segregate myself and my daughter from those around us who eat animal products. I smile as I chase my daughter around at every play group, as all the other parents pass out cheese, yogurt snacks, gummy candies with gelatin, and other treats that I don't want my toddler having. It's just a necessary part of caring about what she eats. I'm sure it's much harder for parents of kids with severe allergies, and I know that at the end of the day it might happen that Violet gets a taste of something I don't want her eating. It's not the biggest deal in the world, it's not something I can really control, and it wears on me without me knowing.
For Thanksgiving Violet and I were on our own, so we went to a potluck hosted through our local vegetarian meetup group. The group has vegetarians, vegans, and veg curious members, but our potlucks and events are all vegan. So not only did we get our first vegan Thanksgiving, but we still got to be with other people and have fun.
There were so many people at the potluck that we ended up all eating in the living room, on the couch, the floor, on pillows. It was wonderful and open and free. Violet and her friend Rakim played while the adults chatted. It wasn't until we started eating that I realized how much energy and stress occurs when we eat in mixed company.
Violet is a mooch. That's just her way. She loves food, loves feeding others (much to the dismay of the parents of tiny babies who Violet tries to share with), and she loves being fed (though not from a spoon like a civilized child). Since everyone was low to the ground, Violet simply wandered around the room and people fed her. She didn't want to sit with me and be fed, she wanted a taste from everyone. I felt a familiar pang of anxiety when I saw her approach a plate, and saw someone feed her from their plate...
until I realized- Everything was vegan.
Peace.
Everything was vegan and everyone was feeding Violet and she was having such a great time and I was able to sit back and watch her interact with her new friends, asking for a bite or snack. I didn't have to pull her away from someone else as soon as food was around. I didn't have to load her with her favorite foods so that she wouldn't want to eat what others had. She was free to sample and interact in the way she felt most comfortable.
I highly recommend vegan potlucks for any vegan parent. I would add to that, if you have a child with allergies, I would suggest a potluck without those allergens, and maybe with those with similar allergies. As your local bounce house if they would do a "peanut free" day, or host a playgroup in your home with no gluten allowed.
We don't want to teach our kids to just eat anything that someone gives them, but we also don't want to teach them not to try new things. It is liberating to be able to interact with others through food, and I believe that one of the most isolating things about being vegan is that you lose part of the social aspect of eating. Either it's hard to sit and watch your friend eat a side of ribs, or you can't have people over without worry that they won't like what you are making. You can't just go to someone's house without a list of things that you don't eat and finding a neutral location to go out to eat can be just as challenging. It's lonely and it perpetuates both the stereotypes and realities of vegans not wanting to interact with others. My grandpa always said that food is love, and I believe that. Losing the part of your life where you dine with your friends and family in the same way you always have is one of the hardest parts of veganism. The easiest part is when you feel the love of eating great foods that don't support the cruelty or killing of other living beings.
I wish I had pictures to share of the two vegan potlucks I went to this week, but I don't, so I'll post the menus for both instead. Feel free to drool.
Thanksgiving:
2 Tofurkeys
Mashed pototoes
Gravy
Homemade rolls
Sweet potato casserole with prailine pecans
Green bean and mushroom casserole with almonds
Hazelnut and cherry stuffing made with homemade cornbread
Homemade and canned cranberry sauce
Acorn squash soup
Salad
No Bake Pumpkin Cheesecake
Thanksgiving Part 2:
Pesto pasta with fresh tomatoes
Brussel sprouts with pine nuts, capers, and raisins
Salad with spicy chipotle dressing
Fresh peppers with a pea puree hummus dip
Leftover acorn squash soup
Southwest tabouli
Homemade vegan fudge
Molasses ginger cookies
For Thanksgiving Violet and I were on our own, so we went to a potluck hosted through our local vegetarian meetup group. The group has vegetarians, vegans, and veg curious members, but our potlucks and events are all vegan. So not only did we get our first vegan Thanksgiving, but we still got to be with other people and have fun.
There were so many people at the potluck that we ended up all eating in the living room, on the couch, the floor, on pillows. It was wonderful and open and free. Violet and her friend Rakim played while the adults chatted. It wasn't until we started eating that I realized how much energy and stress occurs when we eat in mixed company.
Violet is a mooch. That's just her way. She loves food, loves feeding others (much to the dismay of the parents of tiny babies who Violet tries to share with), and she loves being fed (though not from a spoon like a civilized child). Since everyone was low to the ground, Violet simply wandered around the room and people fed her. She didn't want to sit with me and be fed, she wanted a taste from everyone. I felt a familiar pang of anxiety when I saw her approach a plate, and saw someone feed her from their plate...
until I realized- Everything was vegan.
Peace.
Everything was vegan and everyone was feeding Violet and she was having such a great time and I was able to sit back and watch her interact with her new friends, asking for a bite or snack. I didn't have to pull her away from someone else as soon as food was around. I didn't have to load her with her favorite foods so that she wouldn't want to eat what others had. She was free to sample and interact in the way she felt most comfortable.
I highly recommend vegan potlucks for any vegan parent. I would add to that, if you have a child with allergies, I would suggest a potluck without those allergens, and maybe with those with similar allergies. As your local bounce house if they would do a "peanut free" day, or host a playgroup in your home with no gluten allowed.
We don't want to teach our kids to just eat anything that someone gives them, but we also don't want to teach them not to try new things. It is liberating to be able to interact with others through food, and I believe that one of the most isolating things about being vegan is that you lose part of the social aspect of eating. Either it's hard to sit and watch your friend eat a side of ribs, or you can't have people over without worry that they won't like what you are making. You can't just go to someone's house without a list of things that you don't eat and finding a neutral location to go out to eat can be just as challenging. It's lonely and it perpetuates both the stereotypes and realities of vegans not wanting to interact with others. My grandpa always said that food is love, and I believe that. Losing the part of your life where you dine with your friends and family in the same way you always have is one of the hardest parts of veganism. The easiest part is when you feel the love of eating great foods that don't support the cruelty or killing of other living beings.
I wish I had pictures to share of the two vegan potlucks I went to this week, but I don't, so I'll post the menus for both instead. Feel free to drool.
Thanksgiving:
2 Tofurkeys
Mashed pototoes
Gravy
Homemade rolls
Sweet potato casserole with prailine pecans
Green bean and mushroom casserole with almonds
Hazelnut and cherry stuffing made with homemade cornbread
Homemade and canned cranberry sauce
Acorn squash soup
Salad
No Bake Pumpkin Cheesecake
Thanksgiving Part 2:
Pesto pasta with fresh tomatoes
Brussel sprouts with pine nuts, capers, and raisins
Salad with spicy chipotle dressing
Fresh peppers with a pea puree hummus dip
Leftover acorn squash soup
Southwest tabouli
Homemade vegan fudge
Molasses ginger cookies
Tuesday, November 23, 2010
Last Minute Lazy Vegan No-Bake Pumpkin Pie
Okay, I know this is such a cop-out and a lame recipe for someone who loves to bake as much as I do, but I don't care- it's DELICIOUS! And as much as I love to bake, I love to grub on some tasty pie.
I got the ingredients by cruising the "I Can't Believe It's Vegan" list that PETA put out. I love this list for when I'm being lazy.
This recipe is what to make when you realize you have an hour before heading to a Thanksgiving potluck and you need that hour to include shopping time.
Ingredients:
1 store-bought graham cracker crust (read the ingredients, but most are accidentally vegan)
1 small/regular box Jello vanilla pudding mix
1/2 cup soy creamer or soy milk
2 cups pureed pumpkin (not pumpkin pie mix, it will be too sweet)
1 tsp pumpkin pie seasoning (could this be easier? no.)
In a stand mixer, or with a hand mixer, or with serious energy and a whisk, mix everything but the crust for a couple minutes until it's a little fluffy, a little creamy, and firms up a bit. Transfer mixture to crust and refrigerate for an 1-3 hours (you can make it and throw it in the fridge while everyone's eating, then have it ready for desert).
It tastes a little like pudding, a lot like pumpkin pie should, and the consistency is amazing. I am going to try this with some tofutti mixed in for a cheesecake-like pie, but I don't want to vouch for the results until I've tried it.
I got the ingredients by cruising the "I Can't Believe It's Vegan" list that PETA put out. I love this list for when I'm being lazy.
This recipe is what to make when you realize you have an hour before heading to a Thanksgiving potluck and you need that hour to include shopping time.
Ingredients:
1 store-bought graham cracker crust (read the ingredients, but most are accidentally vegan)
1 small/regular box Jello vanilla pudding mix
1/2 cup soy creamer or soy milk
2 cups pureed pumpkin (not pumpkin pie mix, it will be too sweet)
1 tsp pumpkin pie seasoning (could this be easier? no.)
In a stand mixer, or with a hand mixer, or with serious energy and a whisk, mix everything but the crust for a couple minutes until it's a little fluffy, a little creamy, and firms up a bit. Transfer mixture to crust and refrigerate for an 1-3 hours (you can make it and throw it in the fridge while everyone's eating, then have it ready for desert).
It tastes a little like pudding, a lot like pumpkin pie should, and the consistency is amazing. I am going to try this with some tofutti mixed in for a cheesecake-like pie, but I don't want to vouch for the results until I've tried it.
Miso Soup Gravy
I recently received some Miso-Cup vegetable soup. I was thinking about those packets of gravy mix, and when I saw the instant miso soup mix, I thought that would make a great gravy base. I already had a stuffing in the oven, and while a gravy made with the same Not Chick'n bouillon that I had used in the gravy would have been fine, the umami of miso gravy sounded even better. This was so easy, but had a really great complex umami taste that paired perfectly with stuffing.
Ingredients:
1 1/2 cups hot water
1 packet of Miso-Cup Delicious Golden Vegetable Soup
2 Tbsp Earth Balance Buttery Spread
2 Tbsp flour
pepper to taste (you do NOT need salt with this, just add the pepper)
In a sauce pan over medium heat, melt the butter and then mix in the flour to make a roux. Combine the packet and water and add a bit at a time while stirring constantly. Stir and let simmer for another 5 minutes or so and you have your gravy. I like mine peppery, so I added freshly ground black pepper. This isn't a thick gravy, but if you like yours thicker you can add a bit more flour.
Ingredients:
1 1/2 cups hot water
1 packet of Miso-Cup Delicious Golden Vegetable Soup
2 Tbsp Earth Balance Buttery Spread
2 Tbsp flour
pepper to taste (you do NOT need salt with this, just add the pepper)
In a sauce pan over medium heat, melt the butter and then mix in the flour to make a roux. Combine the packet and water and add a bit at a time while stirring constantly. Stir and let simmer for another 5 minutes or so and you have your gravy. I like mine peppery, so I added freshly ground black pepper. This isn't a thick gravy, but if you like yours thicker you can add a bit more flour.
Stuffing/Dressing with Chickpeas, Yams, and Just a Little Bread
I love stuffing. I LOVE STUFFING. I really love stuffing. Thanksgiving is my most favorite holiday, because stuffing is so much a part of that day. Much more than a dead bird, stuffing is what people look forward to.
I started my festivity early, and made this great "stuffing" last week. I didn't stuff it in anything other than my mouth (and is there anywhere better to stuff stuffing?), but you could use this recipe to stuff a homemade tofu turkey like the Healthy Hip Chick's recipe. Or any other tofu turkey recipe you like. I have no idea how it would turn out within a ball of tofu, but I personally like a beautiful browned top, so I make it in my pretty stuffing pan. Yes, I have a special pan that is for stuffing (but I let other things cook in it throughout the year). I got it many years ago when I began my stance that stuffing would always be my Thanksgiving day potluck item.
I think the thing that really makes this stuffing is that I roast the yams, apples and turnips. You don't need to use turnips if that's not your bag, baby. You could just sautee everything with the rest of the veg, but you'll be missing out a bit.
Ingredients:
1 yam, cubed
4-5 baby turnips (or 1-2 medium/large turnips), cubed
1 apple, cubed
1 cup hot water (or garbanzo cooking liquid) + 1/2 cube Not Chick'n
1 1/2 cups cooked garbanzos (or canned, but wash them off so there's no slime)
1/4 cup tapioca flour
2 stalks celery, sliced thinly
2 carrots, chopped into cubes or half circles
1/2 yellow onion chopped
1 tsp garlic granules
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried parsley
(or use fresh herbs for better flavor, use twice as much)
3 slices Dave's Killer bread, Sprouted Good Seed
2 Tbsp Earth Balance buttery spread
First, preheat your oven to 400 degrees. Cube the yam, turnips, and apple. Toss them with salt and pepper oil (your choice of oil), then spread them out on a baking sheet and roast for about 30 minutes. You want them all delicious and roasty, so wait unti they are beautiful and brown to take them out.
Next, mix your broth up. I used the Not Chick'n, which I really like, but you could use whatever veg broth you like. Just make a cup of broth. It shouldn't be too hot when you mix in the tapioca flour and I would make a small slurry and then mix it in so you don't get lumps. *Slurry- your powder and a small amount of water make a watery paste to add to larger quantity of water to avoid lumps* Set this aside.
Then, sautee your veg and herbs until they have that great smell. When it smells like Thanksgiving you are ready. Cook it on high heat to get some carmel to your onions and other veg. Stir in the garbanzos once it's got the color.
Finally, spray or whipe oil on the inside of your most beautiful baking dish, and toss everything in there and mix it around. It's going to be hot, but your hands really will be the best tool for this. Once everything is in, make sure to press it all down so all the bread is soaked through. Sprinkle with 2 Tbsp melted Earth Balance, or leave little bits of it around the top to make pretty brown and buttery flavor pockets.
Turn your oven down to 375 and bake for about 30-40 minutes. It should be bubbling, and not dried out. Serve with miso soup gravy.
I started my festivity early, and made this great "stuffing" last week. I didn't stuff it in anything other than my mouth (and is there anywhere better to stuff stuffing?), but you could use this recipe to stuff a homemade tofu turkey like the Healthy Hip Chick's recipe. Or any other tofu turkey recipe you like. I have no idea how it would turn out within a ball of tofu, but I personally like a beautiful browned top, so I make it in my pretty stuffing pan. Yes, I have a special pan that is for stuffing (but I let other things cook in it throughout the year). I got it many years ago when I began my stance that stuffing would always be my Thanksgiving day potluck item.
I think the thing that really makes this stuffing is that I roast the yams, apples and turnips. You don't need to use turnips if that's not your bag, baby. You could just sautee everything with the rest of the veg, but you'll be missing out a bit.
Ingredients:
1 yam, cubed
4-5 baby turnips (or 1-2 medium/large turnips), cubed
1 apple, cubed
1 cup hot water (or garbanzo cooking liquid) + 1/2 cube Not Chick'n
1 1/2 cups cooked garbanzos (or canned, but wash them off so there's no slime)
1/4 cup tapioca flour
2 stalks celery, sliced thinly
2 carrots, chopped into cubes or half circles
1/2 yellow onion chopped
1 tsp garlic granules
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried parsley
(or use fresh herbs for better flavor, use twice as much)
3 slices Dave's Killer bread, Sprouted Good Seed
2 Tbsp Earth Balance buttery spread
First, preheat your oven to 400 degrees. Cube the yam, turnips, and apple. Toss them with salt and pepper oil (your choice of oil), then spread them out on a baking sheet and roast for about 30 minutes. You want them all delicious and roasty, so wait unti they are beautiful and brown to take them out.
Next, mix your broth up. I used the Not Chick'n, which I really like, but you could use whatever veg broth you like. Just make a cup of broth. It shouldn't be too hot when you mix in the tapioca flour and I would make a small slurry and then mix it in so you don't get lumps. *Slurry- your powder and a small amount of water make a watery paste to add to larger quantity of water to avoid lumps* Set this aside.
Then, sautee your veg and herbs until they have that great smell. When it smells like Thanksgiving you are ready. Cook it on high heat to get some carmel to your onions and other veg. Stir in the garbanzos once it's got the color.
Finally, spray or whipe oil on the inside of your most beautiful baking dish, and toss everything in there and mix it around. It's going to be hot, but your hands really will be the best tool for this. Once everything is in, make sure to press it all down so all the bread is soaked through. Sprinkle with 2 Tbsp melted Earth Balance, or leave little bits of it around the top to make pretty brown and buttery flavor pockets.
Turn your oven down to 375 and bake for about 30-40 minutes. It should be bubbling, and not dried out. Serve with miso soup gravy.
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