Ok, for my last recipe for the Teese blog challenge, I decided to go with the appetizer classic potato skins. A relatively simple endeavor, but oh so good.

Potato Skins

2 large russet potatoes, thoroughly washed.
cheddar style Teese
vegan sour cream
Vegan bacon bits
Scallion, thinly sliced

Preheat oven to 400°. Prick the potatoes with a fork and bake, directly on the rack, until cooked through, about 45 min. Let the potatoes cool until they can be handled. Heat oven to 425°. Cut the potatoes in half and scoop out the insides, leaving about 1/4″ on the shell. Brush both sides of the potato skins with oil and top with Teese. Bake on a cookie sheet about 15 min, until the potatoes are lightly browned. Top with bacon bits, sour cream, and scallion.

Continuing with the Chicago Soy Dairy Teese blog challenge, my next creation hails from our neighbors to the north. Perhaps the greatest gift the Canadians ever gave the world, poutine is the ingenious combination of french fries, gravy, and cheese curds. Traditionally poutine used a thin brown (usually beef) gravy, rather than a thicker, creamy gravy. For mine I used Better Than Bouillon No Beef Base for the broth. If you prefer you could use a good mushroom stock instead (purchased or home made). The creamy texture of the Teese lends itself perfectly to be a replacement for cheese curds, and may be the best use I found for it.

Vegan Poutine

2-3 large baking potatoes
3-4 oz Mozzarella Teese, crumbled

Gravy
2 Tbsp Earth Balance
2 Tbsp flour
2 cups vegan beef flavored or mushroom stock
salt and pepper
Oil for frying

Peel the potatoes and cut into approximately 1/2″x4″ fries. Place the fries in a large bowl and cover with cold water. Set aside.

In a medium saucepan heat the Earth Balance over medium-high heat. Add the flour and cook, stirring, for several minutes to make a dark roux (it should be a dark brown, but not burnt). Stir in the stock and season with salt and pepper. Bring to a boil, reduce heat, and simmer until the gravy begins to thicken. Keep warm until ready to serve.

Heat oil to 375°. Drain potatoes and pat dry with paper towels. Fry, in batches if necessary, until golden brown. Drain on paper towels, and season with salt and pepper.

Place fries on serving dishes, pour gravy over the top, and top with crumbled Teese.

This was a 6-8" loaf and it only held about 1/2 the dip, so you may have left overs.

For my second creation for the Chicago Soy Dairy Teese blog challenge I decided to take on the party classic, spinach artichoke dip. I added smoked salt to give it a deeper base flavor and served it in a sourdough bread bowl. I would note that this recipe makes a lot of dip so you may want to plan on saving half for later.

Smoky Artichoke Spinach Dip

1/4 cup oil
1/4 cup flour
2 cups soy milk
5 oz Mozzarella style Teese, shredded or cut into small pieces
1 Tbsp Nutritional yeast
1 tsp smoked salt
1/2 tsp cayenne pepper
1 onion, finely diced (about 1 cup)
2 cloves garlic, crushed
10 oz spinach, washed and chopped
2 14oz cans artichoke harts, drained, rinsed and chopped
black pepper
1 round sourdough loaf
chips, bread, pita, etc for serving

Preheat oven to 400°

In a medium sauce pan heat oil over med-high heat. Add flour and cook for a few minuets until it turns golden brown. Stir in soy milk and cook until it begins to thicken. Add smoked salt cayenne and nutritional yeast and adjust seasoning to taste. Add teese and stir through to melt. Remove from heat and set aside.

In a saute pan heat a small amount of oil over medium-high heat. Add onions and cook until soft and translucent. Add garlic. Stir in spinach, one handful at a time, until all is incorporated. Stir in the artichokes and cook for a few minuets. Fold in the Teese mixture and mix well. Season with black pepper and adjust salt if necessary. (The dip can be served at this point)

Cut the top off the round of bread and scoop out most of the bread inside the loaf. Fill with dip and bake on a cookie sheet for about 10 minutes. Serve with the removed bread and additional chips, crackers, etc.

Recently the folks at Chicago Soy Dairy were kind enough to send out some samples of their tasty vegan cheese, Teese, to those of us in the vegan blogosphere to see what we could come up with outside of the usual pizza or lasagna. Here is the first of what I came up with, more is on the way.

Portabella Teese Steak Sandwiches

2 Large Portabella Mushrooms, stems and gills removed and thinly sliced
1/2 large yellow onion, thinly sliced
1/2 green bell pepper, thinly sliced
1 Anaheim, ancho, or other mild green chili, seeded and thinly sliced
2 Tbsp olive oil
1/4 cub dry white wine
salt and pepper
2 Sandwich rolls or a baguette cut into sandwich size lengths
3-4 oz cheddar flavored Teese. Cut into small chunks

In a saute pan, heat olive oil over med-high heat. Add onions and cook until they begin to soften. Add pepper and chili and cook for a few min until peppers have began to soften. Add the mushrooms, season with salt and pepper and add wine. Cook until mushrooms are thoroughly cooked (the onions and peppers should be nearly caramelized by this point).

Split the rolls 3/4 the way through and lightly toast. Briefly heat the Teese in the microwave in a small bowl until melted. Divide the mushroom mixture between the rolls and poor the melted Teese over the top.

Although becoming a bit more popular recently, lavender is often overlooked as a culinary ingredient and relegated to the realm of bath products. Lavender has a lovely floral flavor that goes well with lemon, cream, and berries. Here we have a cake flavored with lavender and paired with a lemon “butter cream” and raspberry sauce. Using cake flour as well as a lavender syrup on the cake layers makes for an exceptionally moist end result. As with all flowers, make sure you get culinary grade, or no spray, lavender as otherwise flowers can be heavily sprayed with pesticides.

Lavender cake

2 cups soy milk, divided
2 tsp vinegar
2 Tbsp culinary lavender flowers
2 3/4 cup cake flour (I used King Arthur unbleached cake flour. If you can’t get cake flour you can sub 2 1/2 cup all pourpose flour plus 1/4 cup cornstarch)
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2/3 cup canola oil
1 1/2 cup sugar
4 tsp vanilla

Lavender Syrup

1/3 cup culinary lavender
1 1/2 cups sugar
2 1/2 cups water

Lemon “Butter Cream”

1/2 cup Earth Balance
1 cup non-hydrogenated vegetable shortening
1/2 tsp vanilla
2 Tbsp lemon juice, plus more as needed
zest of one lemon (if you want a pure white frosting, you can use some lemon extract)
1/4 tsp salt
1 lb powdered sugar, sifted

Raspberry Sauce

10 oz frozen raspberries
3 Tbsp sugar
1/4 cup water
1 tsp arrow root dissolved in 1 tbsp water

To make the cake
Grease two 8″ cake pans and line with parchment. Set aside. Preheat oven to 350°
Combine 1 cup soy milk with vinegar in a mixing bowl and set aside to curdle. In a saucepan, combine remaining 1 cup soy milk and the lavender. Bring to a boil, remove from heat and let sit for five minutes. Strain and combine with the vinegar mixture. Add sugar, oil, and vanilla and stir to combine. In a separate bowl sift together the flour, baking powder, baking soda, and salt. Add the flour to the wet ingredients and stir together until just mixed. Divide batter between the prepared pans (I use a scale to ensure even distribution). Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

To make the syrup
In a heavy saucepan combine ingredients and bring to a boil. Simmer uncovered, stirring occasionally, until mixture begins to thicken. Let cool and strain.

To make the butter cream
In a stand mixer with a paddle attachment beat the Earth Balance and shortening until light and fluffy. Add vanilla, lemon juice, salt, and lemon zest and beat to combine. Add powdered sugar and beat on medium until frosting is smooth and fluffy. Add more lemon juice or soy milk if necessary to achieve a spreadable consistency.

To make the sauce
Combine berries, sugar, and water in a sacupan and bring to a boil. Cook until berries are broken down. Stir in the arrowroot mixture and cook until the sauce begins to thicken. Strain to remove the seeds and let cool.

To assemble the cake
Place a layer of cake on a plate or cake board. Brush or drizzle with lavender syrup and frost top. Place second layer on top, brush with syrup and frost top and sides.

To plate
Use a squeeze bottle or a spoon to drizzle some of the raspberry sauce on to each plate. Cut a wedge of cake and place on top of the sauce.

Steamed bao with red bean paste filling.

Long before small plates became all the rage in contemporary restaurants the Chinese were serving up a parade of pint size dishes for dim sum. While I have always been a big fan of dim sum it is rarely a vegan friendly affair, and since the one vegan restaurant that offered a dim sum menu has closed I thought I would try my hand at making a few of my favorites. Armed with several used dim sum cook books I set out adapt perhaps my favorite dish, bao (or buns). Bao (also spelled bau) are prepared both steamed and baked and filled with a wide range of fillings ranging from savory to sweet. The slightly sweet, yeasty dough steams to become a delicious, moist pillow encasing a jewel of filling inside This time around I elected to make both steamed in baked in a few classic flavors.

For the savory I decided on a tofu “char siu” filling, and a cabbage and mushroom filling. Char siu (Chinese BBQ pork) is among the most common fillings. Tofu filling a created was good, but I now need to experiment with making a seitan char siu as the marinated tofu was a little bland. The sauce, while tasty and traditional, was not the sort that I usually think of, which has more of a tomato base and yields something more akin to an American BBQ sauce, so I’ll have to experiment with other recipes.

For the sweet I went with the classic sweet red bean filling. I simply used a can from my local Asian grocer. You can of course make your own at home, but I went into this project a little last minute and didn’t have time to soak and cook beans.

These buns keep for a couple days well sealed in the fridge or will freeze well, so go nuts. You will probably want a bamboo steamer to make the steamed buns, but you can use a metal pot and steamer insert.

Steamed Bao Dough

A tier of cooked steamed bao. The cheese cloth supposadly keeps the buns from getting soggy. Given that cheese cloth is cheap and easy to find, I'm not risking a batch of buns to find out if it really matters.

Starter
2 tsp active dry yeast
1 cup lukewarm water
1/2 cup sugar
1 1/2 cups cake flour (I used King Arthur unbleached cake flour)

Dough
1/2tsp salt
1 Tbsp rice vinegar
2 cups cake flour, plus more for dusting the board.
1 Tbsp baking powder
1/4 tsp baking soda
1 Tbsp vegetable shortening (not margarine)

To make the starter
Mix yeast, water, and sugar in a large bowl and let sit for about 10 minutes. Stir in the cake flour and mix well. Cover the bowl with plastic wrap and let rise in a warm place for about an hour, or until puffed and bubbly .

To make the dough
Add the salt and vinegar to the starter and stir to incorporate. In a seperate bowl sift together the 2 cups flour, baking powder, and baking soda. Add the flour mixture to the starter and mix. When combined add the shortening and work it into the dough with your hands. Turn the dough onto a well floured board and knead for about 5 minutes, or until smooth, adding flour as needed. Place the dough in a large lightly oiled bowl and cover with a damp towel and let rise in a warm, draft free place for about 1 hour or until dabbled in bulk. Punch down the dough and proceed as below.

Steamed Bao

Makes 24 buns

1 batch steamed bao dough
1 recipe filling (recipes follow) or 1 cup prepared red bean paste.

Line steamer tiers or your steamer basket with a few layers of damp cheese cloth and cut 24 two inch squares of parchment.
Divide the dough into 24 pieces (if you want to be really accurate about having even buns use a scale to divide the dough. You don’t have to). Use your fingers to flatten a piece of do into a circle 2-3 inches in diameter, leaving it a little thicker in the center. Place the circle in your palm and spoon 1-2 tsp of filling onto the dough (start with a rounded tsp and adjust as necessary). Gather the edges of the dough and pinch together firmly to seal. Place pinch side up (you can place them pinch side down if your prefer a smoother appearance) on a piece of parchment and place on a prepared steamer tier. Repeat with remaining dough, placing buns about 1 inch apart. Stack the tiers (except the top) and cover loosely with plastic or a damp towel and allow to rise about 30 min.

Bring water in steamer to a boil and steam buns, one tier at a time, over high heat for 12 minutes. Add more water as necessary between batches. Serve hot. To reheat, steam until warmed or sprinkle with water and microwave, covered, for about a minute.

Baked Bao Dough

3 1/2 cups all purpose flour, plus more for dusting the board
1/2 tsp salt
1/4 cup sugar
1/4 cup vegetable shortening
1/4 cup plus 1/3 cup lukewarm water, devided
1 1/2 tsp active dry yeast
1 cup soy milk

Sift 2 cups flour, salt, and sugar into a large bowl. With a pastry blender or two knives, cut in the shortening until it resembles course meal.
In a small bowl combine 1/4 cup of the water with the yeast and let sit 5 minutes. Combine remaining water and milk and heat in a sauce pan or microwave to abut 110°F. Stir in the yeast mixture. Add the yeast milk mixture to flour mixture and stir well. Add remaining 1 1/2 cups flour and mix. Turn the dough onto a well floured board and knead for about 5 minutes, or until smooth, adding flour as needed. Place the dough in a large lightly oiled bowl and cover with a damp towel and let rise in a warm, draft free place for about 2 hour or until dabbled in bulk. Punch down the dough and proceed as below.

Baked bao with red bean filling. Other traditional sweet fillings include lotus nut, sweetened taro, black sesame, and custard.

Baked Bao

Makes 24 buns

1 batch baked bao dough
1 recipe filling (recipes follow) or 1 cup prepared red bean paste.
Vegan “egg wash”

Line 2 baking sheets with parchment.
Divide the dough into 24 pieces (if you want to be really accurate about having even buns use a scale to divide the dough. You don’t have to). Use your fingers to flatten a piece of do into a circle 2-3 inches in diameter, leaving it a little thicker in the center. Place the circle in your palm and spoon 1-2 tsp of filling onto the dough (start with a rounded tsp and adjust as necessary). Gather the edges of the dough and pinch together firmly to seal. Place pinch side down on prepared baking sheet. Repeat with remaining dough, placing buns about 2 inches apart. Cover loosely with plastic or a damp towel and allow to rise about 30 min. Preheat oven to 350°. Brush buns with “egg wash”. Bake for 20-25 min until golden brown. When done the dough should be airy rather than raw looking inside. Transfer buns to a cooling rack to cool slightly before serving.

To reheat: thaw in fridge if frozen. Bake for 5-10 min until heated through.

Tofu Char Sui Filling

1/3 cup water
1 Tbsp sugar
2 Tbsp soy sauce
1 tsp rice wine or dry sherry
1 Tbsp vegetarian oyster sauce
or vegetarian stir fry sauce
1 Tbsp hoisin sauce (make sure the one you use is vegan)
1 tsp toasted sesame oil
1 Tbsp cornstarch dissolved in 1 Tbsp water
10 ounces firm tofu, cut into 12 inch dice
1/2 ounce dried shiitake mushrooms, soaked, drained and finely chopped.
1/2 cup onion, finely diced

In a small bowl stir together the water, soy sauce, wine, sugar, oyster sauce, hoisin, and sesame oil. Set aside.

Heat a small amount of oil in a wok or large skillet. Stir-Fry the onion until soft and translucent. Add the tofu and mushrooms and stir-fry until the tofu is lightly browned. Add sauce mixture and cook until bubbly. Add cornstarch slurry and cook, stirring constantly, until thickened, about 1 min. Remove from hear and cool to room temperature before filling buns.

Mushroom Cabbage Filling

8 ounces napa cabbage, finely shredded (about 3 cups)
1 Tbsp salt
3 scallions (green and white parts) thinly sliced
2 tablespoons grated ginger
4 ounces firm tofu, mashed
1/2 ounce dried shiitake mushrooms, soaked, drained, and finely chopped
2 tsp soy sauce
2 tsp toasted sesame oil
2 tsp rice wine or dry sherry
1/8 tsp ground pepper

In a large bowl, toss the cabbage with the salt and let sit for 30 min, until wilted. Rinse and drain the cabbage then squeeze out as much water as possible. Mix with remaining ingredients.

Last week I donated a cake to a raffle to support Sister Kate, Seattle’s vintage chorus girl troupe, and thought I thought I would share the results. I took a similar direction to wedding cake I made for my friend last fall, using chocolate rosewater layers with a rosewater butter cream with fondant. This time I just used excess fondant for the decorations rather than making more modeling chocolate, but still added pearl dust for a little sparkle.

Our First stop was a late breakfast at Vita Cafe in NE Portland. I have been going here for years, and as it was close to where we were staying it was a fine choice. I will first note that Vita is not all vegetarian, as is the case with most of the choice spots in Portland. For some reason it seems that while Portland is incredibly vegan friendly, there are still not that many all vegan restaurants (all though many more than there were a few years ago). We ordered the Faux Turkey Florentine which featured their house made faux turkey with spinach, tofu, and vegan hollandaise on a English muffin. We also had the “Portland Breakfast,” a basic plate of scrambled tofu, potatoes, and toast.

A large mound of vegan soft serve with chocolate sauce, crushed mint cookies, and dandies marshmallows

The next stop was Back To Eden, a newly opened vegan bakery just down the street from Vita. They boasted an impressive case of desserts including cookies, pies, cheesecake, and cakes and truffles. Also on the menu: both vegan soft serve and Coconut Bliss ice cream, and related treats like sundaes, milkshakes, and floats. They also offered a good number of gluten free options for those for whom that is an issue. We elected to try one of the soft serve sundaes with chocolate sauce, mint cookies, and Dandies marshmallows and a slice of Boston cream pie. The sundae was great, and surprisingly large. The Boston cream pie was ok, but not exceptional. Over all I am excited Portland has another vegan bakery, and it will be on my list of places to stop next time I am down.

Boston Cream Pie

That evening we headed to Hungary Tiger Too in southeast Portland. This exceptionally vegan friendly (but also not all veg) bar boasts an impressive separate vegan menu featuring vegan corn dogs, burgers, sandwiches, nachos, and breakfast. I, of course, had to try the vegan corn dog basket, which featured two vegan corn dogs atop a rather large basket of tater tots. We also had the BLTeaser, a vegan blt made with tempeh and avocado. It was served with their house made potato chips, which were also excellent. Everything was good, and the service was fast and friendly. Some time I will have to make it down on a wed for their $1 corn dog night. I’m not sure how late their kitchen serves, but the all ages dining room closes around 7pm after which you will have to order at the bar.

Perhaps one of the greatest things Portland has to offer is actual late night options for vegan food. Besides a few bars that serve a late night menu, Portland is covered in food carts. Often several will share a corner lot in a sort of urban food court. One great spot for late vegan eats is the lot at 12th and Hawthorne. We stopped at Whiffie’s Fried Pies. Whiffie’s features both sweet and savory fried pies, most of which are vegan (and marked on menu). As they were out sweet pies by time we go there (2am) we got an empanada filled with soyrizo, beans, and a yeasty cheese sauce. The crust was light and flaky, and the filling was excellent. The lot also featured a Mexican cart that boasted many vegan options including cactus burritos, a potato cart that offers vegan poutine, and a pizza cart that offers vegan cheese and sausage. Most are cash only, so come prepared.

Meatball Sub with brussels sprouts

The next day began with a lunch at The Bye and Bye, an all vegan bar in NE Portland. Beneath the stylish modern interior we found a delightful menu of vegan food including many sandwiches and several bowls, including several bbq based options. We decided on the meatball sub with a side of Brussels sprouts, and the special with a side of black eyed peas. The special was a hearty slab of mushroom polenta, tempeh, kale, and a cumin aioli all sandwiched between an English muffin. Everything was excellent. I highly recommend the meatball sub and the brussels sprouts. They serve a full menu until 10pm and offer a truncated late night menu till close. You can also check out their vegan cocktail menu, including all your creamy favorites made with soy creamer and soy whip.

The special with black eyed peas. Fun fact: all the photos in this post were taken with my iphone.

That evening we headed to Blossoming Lotus. For years blossoming lotus operated in a shared space with a yoga studio in the pearl district but recently relocated to the NE in to their own restaurant space. It seems that they may already be outgrowing their new digs as we actually tried to eat there the night before and left after 25 min with no sign of a table. So we can back the next night armed with a few friends and a reservation (I believe they only take reservations on larger groups). The menu featured hearty vegan fair along with a large raw section and many gluten free options. We started with the live nachos, tomato and walnut chips with squash nacho cheese, cashew sour cream, and an avocado sauce. They were good, but like many raw dishes a little on the pricey side. For entrees we tried the four cheese lasagna, which was good, though nothing spectacular, and the special, which was hazelnut breaded tempeh served over roasted vegetables and kale and topped with portabello gravy. Over all the meal was good, but be sure to get there early or bring some friends and make a reservation.

We topped off the weekend at Voodoo Donuts, Portland’s local indie donut company. Voodoo now has two locations. Their original down town location is open 24 hours, and their newer location in NE is open till 3am (although they will sometimes sell out and close early) and offers seating, parking, and pinball. While not all vegan, they offer a wide selection of vegan donuts, both cake and raised. Voodoo has been serving up vegan cake donuts for years, and offers toppings to classic sprinkles to crushed Chico Sticks. The vegan raised offerings are a newer development and they new offer a full range of classics including jelly filled, maple bars, and Boston cream. The raised donuts are light and fluffy and just the right amount of sweet. I grabbed a vegan dozen plus a few others including a gigantic apple fritter and the “Portland Cream,” a cream filled donut topped with maple glaze.

This past holiday season i received both Vegan Cookies Invade Your Cookie Jar (full review forthcoming) and a bag of vegan white chocoate chips. These seemed like a natural combination, and as I finally began to deplete the masses of holiday sweets filling my house I began to contemplate a cookie making endevor. When I think white chocolate my mind always turns to the classic white chocolate and macadamia nut cookie. The combination of smooth white chocolate and butter macadamias baked into a slightly chewy cookie always hits the spot. My natural inclination was to take my newest cook book for a test drive, but to my shock, these classic goodies didn’t make the cut for the book. OK, I know that these cookies are just your classic chocolate chip with white chocolate instead of your classic semi sweet and macs instead of walnuts or what have you, but I was still shocked that they didn’t receive a mention as a variation. I also acknowledge that I could have used the chocolate chip recipe from VCIYCJ, but due to some irregularities in the formula, I decided to go with a tried and true recipe as long as I was using such pricey ingredients. You may notice a striking similarity in recipe to to my chocolate toffee chip cookies because, well, it is the same cookie recipe.

You may not be able to find vegan white chocolate at your local grocery store, but it is readily available from online retailers like Food Fight. I would really call most of them imitation white chocolate, as they have a higher percentage of vegetable oil than cocoa butter, and tend to use artificial vanilla. They still do the trick though (I also have used them to make flowers on wedding cakes). You can also try making your own with this recipe, but cocoa butter isn’t much easier to come by.

White Chocolate Macadamia Cookies

3/4 cup sugar
3/4 cup brown sugar
1 cup Earth Balance
egg replacer to equal 2 eggs
1 tsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
pinch salt
2 cups vegan white chocolate chips
1 cup macadamia nuts

Preheat oven to 375°.
In a large bowl or bowl of a stand mixer, cream together Earth Balance, sugars, egg replacer, and vanilla. Sift flour, baking soda, and salt in a separate bowl. Add the dry ingredients to the mixer and mix just to incorporate. Add white chocolate and nuts and mix just enough to mix through.

Scoop dough into balls with a cookie scoop or a spoon. Place balls onto a cookie sheet lined with parchment or a silicone baking mat and lightly flatten, leaving about 2 inches between cookies. Bake 8-10 min, until cookies are lightly browned around edges. Allow to cool for a few min on sheet before transfer to a cooling rack.

Another dish that seems to get the shaft for most of the year is stuffing (or more accurately dressing, as it is called when not baked in a bird). Chestnuts lend a meaty richness to what is otherwise a pretty traditional stuffing. Although not a staple in most peoples pantries, you can find chestnuts in most well stock groceries, either canned or vacuum packed. For the bread you can use pretty much whatever you have on hand. I used a loaf of french bread cut in half and left on the counter overnight. You can save ends and pieces of bread from various loaves until you have enough as well, just avoid breads with strong flavors such as caraway rye breads.

Chestnut Herb Stuffing

1 lb day old bread, cut into 1/2″-3/4″ cubes
8 oz cooked or canned chestnuts, chopped
2 cloves garlic, chopped
1 cup onion, diced
1 cup celery, diced
1 tsp dry rubbed sage
1/2 tsp dry thyme
1/2 tsp dry rosemary
1 cup vegetable broth
salt and pepper
2 Tbsp olive oil

Preheat oven to 350°. Grease a 9×13 baking dish or a large casserole dish and set aside. In a large skillet heat olive oil and saute garlic, onion, and celery until soft. In a large mixing bowl combine bread, onion mixture, chestnuts, and herbs. Toss to mix. Pore broth over mixture and toss to evenly moisten bread. Season with salt and pepper. Transfer to prepared dish, cover with foil, and bake 20 min. Remove foil and bake, uncovered, for another 10 min, or until heated through and the top is lightly browned.