I love words. Phantom, Ubiquitous, Chrysanthemum– all are music to my ears. Even more, I love words formed into phrases. My husband gets songs stuck in his head and I get phrases stuck in my head. The phrases may, on occasion, be lyrics from songs (“Look at that pea coat, tell me he’s broke“), but usually they’re just phrases I’ve heard. When I lived in Italy, I had the simple phrase “Buona Sera” stuck in my head all day, most days of the week. It’s not unusual for me to have some thing like “Sister’s my new mother, mother!” because I watch Arrested Development a bit more than your average bear (I’m what you would call an enthusiast). There were a few days, about a month ago, where I wanted to add “It’s what’s for dinner” to pretty much everything I said. I refrained, most of the time. Right now, the phrase of the day (and everyday since Sunday) is: “Pomelo Poppy-Seed.” Say it. I mean, say it out loud, right now. Isn’t it poetic? It’s so pretty!
We received a Pomelo with this week’s CSA delivery. We’ve received a Pomelo once before, and before that Pomelo, I never met a grapefruit I didn’t find absolutely disgusting. The Pomelo is a larger and sweeter version of a grapefruit and the problem I’ve always had with grapefruit is that they’re too bitterly sour and entirely way too small (that’s a lie- I’ve never had a problem with their size). I made a few salads with the last Pomelo, but I wanted to do something different this time. I’ve been on a lemon poppy-seed kick lately, so the solution seemed logical: Pomelo + Poppy-Seed = Poetically Delicious!
This one is going to be good for breakfast, brunch, dessert, accompanying your coffee, accompanying your booze, carbo-loading, whatever. Pomelos are in season and they are everywhere right now. Go get one and make this!
POMELO POPPY-SEED LOAF
makes 1 loaf
- 1 1/2 cups white whole-wheat flour
- 2 1/2 tablespoons poppy seeds
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup canola oil
- 3/4 cup vegan sugar
- 1/2 cup pomelo juice
- 1/2 cup soy yogurt*
- 2 flax “eggs” (2 T flax meal + 6 T water)
- 1 T freshly grated pomelo zest
- 2 tsp vanilla extract
- Whisk together your flax “eggs” and set aside.
- Preheat your oven to 350°. Line the inside of a loaf pan (8 x 4) with parchment paper, or spray with a vegan non-stick spray.
- In a large bowl, mix together your dry ingredients. In a medium bowl, mix together the oil, sugar, yogurt, and juice. Add in the flax “eggs” and mix to combine. Add the zest and the vanilla and mix until combined.
- Add your wet ingredients to your dry ingredients and stir until just combined. Pour into prepared loaf pan and put into oven. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Place pan on a cooling rack and let cool for about 10 minutes, then remove loaf from pan and let it cool completely before serving.
*I used lemon soy yogurt, because I didn’t have any plain yogurt and I think it worked pretty well.
© Kristy Turner and Keepin’ It Kind, 2012. Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Kristy Turner and Keepin’ It Kind with appropriate and specific direction to the original content.