Vegan MoFo #14–National Feral Cat Day & World Bread Day

First off, it’s National Feral Cat Day and where would I be without my Miss Dorian Gray?  A feral momma cat in my mother’s neighborhood left two tiny mewing furballs on her front porch this past June.  The kittens fit in the palm of my hand and I fell in love with a gray, huge-pawed, pink-mouthed kitten.  After trying to find a shelter who would take them (none, it was kitten season) or a friend (again, none), I agreed to take one of the kittens in to foster until I could find a home for her.  Well…it’s mid-October and she’s still hanging around.  I love her.  Even though she has the most piercing scream ever.  Even though she wakes me up at 6 in the morning, pouncing on my legs, biting my toes, and screaming to be fed.  Even though her fox-brush of a tail gets in my food whenever I eat.  I just love the bugger.

And now to the food.  The International Union of Bakers and Bakers-Confectioners is genius.  They made a World Day of Bread.  And today is the 3rd annual World Bread Day!  I’d like to blame my heritage (German) on my obsessive pursuit of the tastiest bread.  I mean, there is nothing, nothing, like a fresh baked loaf of bread sitting on my counter cooling off enough to slice and then slather Earth Balance on.  Nothing.  And given that it takes ~3 hours to make a loaf of bread, it’s a treat when I do make it.

This recipe started out with Warm Olivida with Thyme from the Food & Wine Magazine 2001 Cookbook, but then morphed into a whole wheat olivida loaf after I ate dinner with the poet at Wahoo and noshed on their olive bread all night.  The end result?  A tasty twist on my easy whole wheat recipe! (Oh, and sorry for the blurry picture…sometimes the camera just doesn’t like me!)

Thyme Olivida Bread

For the Olivida:

1 large garlic clove, smashed
4 tsp thyme leaves
2 cups mixed green and black olives, pitted and coarsely chopped
Fresh ground pepper

In a mortar, pound the garlic until pureed.  Add the thyme leaves and pound until pureed (or use 2 tsp ground thyme to bypass this step).  Add the pitted olives and pound until a coarse paste forms.

For the bread:

1 recipe of this Hostel Bread, but instead of adding any spices, mix in 1 cup of the olivida.

Slice the bread while warm and slather on some Earth Balance or use the remaining 1 cup of olivida–but heat the olivida in a pan with some olive oil until warm.

Comments
14 Responses to “Vegan MoFo #14–National Feral Cat Day & World Bread Day”
  1. jenitreehugger says:

    Ohhh that looks soooo good!

  2. That looks so good! I love olives & I love bread—oh yeah!

  3. VeggieGirl says:

    HOORAY!!! I posted for World Bread Day as well :-)

  4. Miss Marie says:

    MMM. Everyone is posting delicious bread recipes this week. I think it’s a message to me from God that I need to try my hand at bread-baking. :)

  5. Kelly says:

    Mmmm. Blurry picture or not that looks amazing. I’d love to dip it in olive oil or slather some roasted garlic on top.

  6. Leigh says:

    Dorian is such a pretty girl! And mmmm… olives & bread.

  7. Miss Dorian Gray is so beautiful!

  8. shellyfish says:

    Dorian is the bee’s knees. Fo sho.
    Thank you for sharing this recpie! I love breads like this!

  9. renae says:

    Dorian Gray is adorable and I love her name! And I don’t know how I missed World Bread Day, but I guess I’ll have to make up for it today.

  10. meg says:

    The kitty! The bread! The kitty! The bread! I can’t decided which makes me happiest!

  11. Oh my goodness, I am so jealous of your kitty.

  12. allularpunk says:

    that bread looks sooo good! i’m getting hungry and that’s not helping!

  13. Liz² says:

    amazing! I haven’t had olive bread in… well, it hasn’t been the last five minutes and that is too long. thanks for the recipe!! I’m pulling this out on one of the january no-tastebud days.

  14. zorra says:

    Your right, there is nothing better than fresh bread. And thing with the camera I know, too. ;-)

    Thx for your participation in wBD’08.

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