February 19, 2011

Asparagus Bread Pudding w/Porabellos

The other night while having a meal with some friends at a local Italian restaurant a friend bought some of the whole wheat bread they make there and gave me some.  I made a bread pudding with asparagus and portabello mushrooms. Not too many mushrooms though, my sweetie doesn't like them too much.  I make sure they are in very large pieces so he can take them out. 

I started with a recipe from a book I read this year, Animal, Vegetable, Miracle. It's a food journey of a family who lived as locavores for a year.  They grew their own food and obtained other items they needed only from local sources. The daughter contributed commentary and recipes at the end of most of the chapters.  It was nice of them to post the recipes online.

I made a few changes of course.  I used oat milk and coconut milk, vegan margarine instead of butter, and a chopped portabello instead of morels.  I had a portabello that needed a home. I did use eggs, but I am sure they are from free range chickens. I also used an Almond cheese instead of the dairy Swiss cheese.  The Almond cheese was flavored like pepper jack.

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