Ever since school started back up I had to take a bit of a break from any serious cooking. My pantry full of canned soups, pastas and rice is proof of what a busy semester I’m having. But a canceled class at the start of the weekend meant I had extra time to make something worth blogging about. I had been eyeing the recipe for Thai pizza in Vegan World Fusion Cuisine for a long time, but just reading the directions made me tired, and the very idea of this recipe kind of embodied everything I hate about being in the kitchen, so I wasn’t quick to give it a try.
Earlier this week a big storm rolled over the coast and as the rain poured in, my internet went out. It was a mix of good and bad– finals are literally right around the corner, so I definitely had other things to do, but I hated being away from my beloved innertubes.
It also gave me the chance to experiment with this bread recipe. I had made the Vegan World Fusion Cuisine cookbook’s Bananananda Bread exactly as described, with a few additions of course. But it calls for ½ cup of maple syrup, which would cost a small fortune if I wanted to bake this on a regular basis.
So, I tinkered and came out with a recipe that, as far as I can tell, tastes just the same.