Cheezy Garlic Bread and some Link Love

Last week I had some dill from our CSA that was sitting around in my refrigerator for way to long. In an effort to not let it go bad, I sought after a yeasted dill bread recipe but came up with only those involving items that I did not have at my disposal. So I turned to a basic French bread recipe and Just mixed the fresh dill into the dough. Delicious. Note that you can make the recipe vegan by rubbing olive oil over the bread instead of egg whites before putting it in the oven. I sprinkled on a little salt before baking as well.

The first night we ate one loaf with roasted butternut squash and green beans. I started reminiscing about cheesy garlic bread which I have not touched in years. Not even a vegan version. So the next night came and on the table with our pasta was this amazing garlic bread.

Cheezy Garlic Bread

1 loaf of dill french bread or just french bread

Earth Balance Buttery Spread or margarine

Garlic powder

Daiya Mozzarella style vegan cheese

Preheat the oven to 375 degrees F. Slice the bread in half through the middle.

Spread on the earth balance to your liking. Season with garlic powder to your liking.

Sprinkle on Daiya Cheese as desired. Bake in the oven until the bread is a bit

crispy and the cheese has become melty. Enjoy!

If you are looking for a meal of pasta and garlic bread that is a little less carb heavy, use zucchini noodles. Take a zucchini and make "pasta" strips using a vegetable peeler. You can peel off the skin or leave it on depending on what you like. Top with heated tomato sauce.

Now for some amazing food from other blogs.

Banana Brownies from The Mommy Bowl (these are nut, grain, and sugar free)

Coffee Spiked Chocolate Carmel Bars from Satisfy My Sweet Tooth (I must veganize this

recipe soon!)

Black and Blueberry Sandwich Cookies from BitterSweet

Five Minute No Bake Sunflower Oat Bars from Choosing Raw

Peanut Butter Chocolate Crispy Bars from Happy Healthy Life

And some Non-desserts

Lentil, Kale, and Sweet Potato Empanadas from YumUniverse

Stuffed Mushroom Phyllo Roll from Oh She Glows (the kale salad looks awesome too)

Indian Inspired Aloo Gobi Wraps from Choosing Raw

Are there any recipes you have been drooling over lately? Please share!

Bananarama Bread

This bread has got it, yeah baby, she's got it. What is it that she has? A caramelized banana topping that's what. So grab your favorite banana bread recipe and preheat that oven. I tend to gravitate towards Babycakes gluten free Banana Bread. Light and airy and delicious. I love that it uses a liquid sweetener in the recipe so that it is easy to choose a healthier option than cane sugar. I like to use brown rice syrup or coconut nectar. Regardless of the recipe you use, this caramelized banana topping will enhance it to the max.

Mash up one banana with 1 1/2 to 2 Tablespoons of Earth Balance or coconut oil (I have not tried the coconut oil, but I'm assuming it would work well). Stir in 2 tablespoons of your sweetener of choice. I used evaporated cane juice as the bread was a low sugar recipe.

Pour over the bread halfway through the cooking process. The gluten free recipe I use always takes longer to bake than the time given, so I baked the topping for about 30 minutes. If your recipe takes about that long or a little longer to bake, I would just pour on the topping before you put the bread in the oven.

The result is a chewy, flavorful topping that melds with the bread beautifully. I stored my baked bread in the fridge and found that the topping got a little gooey, so I just reheated it when I enjoyed the leftovers. That way the topping would be crispy each time.

Enjoy your weekend!