It's so nice having a mom that cooks as much as I do. I call her out of the blue and ask, "Mom, do you know where I can get some tiny brioche pans?" "Sure," she says. "I've got a few dozen, what size do you want?"
I veganized a standard recipe for brioche (an eggy, buttery yeast bread from northern France) by substituting almond milk for milk and Earth Balance for butter. My favorite egg substitute in yeast breads is 2 TB mashed potatoes (per egg) and a pinch of turmeric (for color). I love the soft tenderness that mashed potatoes give to bread dough. In the thermos is some Broccoli Cheez Soup, one of our favorite recipes from Jo Stepaniak's Ultimate Uncheese Cookbook. For dessert, an apple and half a Newman's Own Sweet Dark Chocolate bar.
Verdict: The brioche was so buttery, light, and soft! I hope someone is working on a vegan french cookbook (Mastering the Art of Vegan French Cooking? What would Julia Child say?) All but a few bites of soup were gone. 5 stars.