Sunday, July 17, 2011
Friday, June 10, 2011
2 C cooked quinoa
1 C cooked oatmeal
2 tsp yeast
¾ C warm water
1/3 C maple syrup
2 Tbl vegetable oil
3 Tbl soy milk powder
2 to 3 C unbleached all purpose flour
¼ C vital wheat gluten (optional)
1 C whole wheat flour
1 tsp salt
Combine yeast and water with a little bit of the maple syrup. Let it stand for about 10 minutes, until bubbly. Add rest of maple syrup, soy milk powder, oil and salt and stir until combined. Mix in about a cup of the white flour. Add the vital wheat gluten, whole wheat flour, oats and quinoa. Add more white flour as necessary and begin kneading. Knead for about 8 minutes, until elastic. Oil a large bowl, form dough into a ball and place in bowl, turning to coat all surfaces with oil. Cover the bowl and let the dough rise in a warm place until doubled, about 1-2 hours. Once the dough has doubled, press down to remove air bubbles and divide into about 15 balls.
Forming the buns (use extra flour as necessary)
Roll each ball out long and thin (like a rope), about a foot long. Tie a simple loose knot and tuck ends through the reverse side.* Place the rolls on an oiled cookie sheet and again let them rise in a warm place until doubled. (To try to keep them from drying out, I place two plastic bags over the cookie sheets. Pre-heat the oven to 400 degrees F. Bake the buns for about 20 minutes, until lightly browned. Let cool on baking sheet.
*This site has a step by step of something similar, though they roll the dough out and cut into strips rather than rolling it out into ropes like I did: http://www.eclecticepicurean.com/Isabella%20Cooks/July21-slumber%20party/BBQ%20Buns/BBQ%20Buns.htm (scroll down to the bottom of the page to see the final steps)
1 small or medium yellow onion, peeled and quartered
2 cloves garlic crushed
1/3 C vegetable or olive oil
2 Tbl balsamic vinegar
4 chipotle peppers in adobo sauce
4 portabella mushrooms, rinsed and stems removed.
Pulse all ingredients in a food processor (except portabellas) until smooth. Coat both sides of each portabella in the marinade and let sit for about 30 minutes. Meanwhile pre-heat the grill (medium to high). Grill the portabellas until tender, about 15 minutes, turning every five minutes.
Place on buns. I recommend topping with grilled onion, ketchup, mustard, lettuce tomato and avocado. Enjoy!
Saturday, January 08, 2011
1 Tbl ground flax, wisped with 3 Tbl water (I also added about 1 tsp of ener-G egg replacer for a little extra lift) but if you don't have this on hand it shouldn't be a problem
1 cup cooked cereal (oatmeal, cream of wheat, multigrain etc.)
1/2 milk (start with 1/2, may need to increase depending on the aqueous nature of your cereal)
1 very ripe banana, mashed
1/2 tsp almond extract
1.5 c flour (I used unbleached white)
1/2 tsp salt
4 Tbl sugar or other sweetener
4 tsp baking powder
1/2 c sliced almonds
1 Tbl flour, 1/4 c brown sugar, dash of salt, 1-2 Tbl water
Thursday, January 06, 2011
Tuesday, December 28, 2010
1.5 c veg stock
4.5 c water
1.5 c onion, diced
1/4 c celery, diced
4 cloves garlic, minced
1.5 c carrots, diced
3-4 cups black beans
1 red pepper, roasted and chopped (see below)
1/2 tsp ground cumin, toasted (see below)
1 tsp salt
1 tsp chili powder
1.5 tbl tamari (soy sauce)
1/2 tsp oregano
To roast red pepper:
Pre-heat oven to 500, remove stem and seeds and cutoven to 500 degrees F, remove seeds, stem and cut into two or four pieces and press down on baking sheet, skin side up(covering the baking sheet with aluminum foil first eases clean up)
Bake until skins blacken, about 10 minutes, let cool and remove skins
To toast cumin:
Heat skillet over medium heat, add cumin and roast until fragrant, about 8 minutes, frequently toss cumin around in skillet
Now, onto the soup
Heat oil in pot and add celery, onion and garlic and carrot: saute about 7 minutes
Add broth, water: simmer about 15 minutes until carrots are soft.
Add remaining ingredients and cook until thickened, about 15 more minutes.
Top with tortilla chips, cilantro, avocado and vegan sourcream: (1/3 c veganaise, 1 tsp lemon juice, 2 tbl minced onion and 1/2 tsp dill), amounts for sourcream ingredients are approximate, feel free to experiment
Friday, October 22, 2010
It is fall in Portland, and all I really want to do is take and post pictures of the colorful leaves and morning sky . However, my starter (begun Sept. 2010) has been longing for attention. Several forgotten feedings left it smelling incredibly sour, convincing me to use it for its true purpose: to make sourdough bread.
This is the first time I've tried to make sourdough and I do have to say, it went pretty well. I'd even go so far as to say that it rekindled my bread-baking spirit. However, the journey to the perfect is certainly going to take multiple trials.
About 4 c flour
1.5 TBL sweetener (I used some agave and some crystallized white sugar)
1.5 tsp salt
2.25 tsp yeast
1 cup milk (I used almond)
2 TBL margarine
1.5 c sourdough starter
Measure yeast into large bowl
Heat milk on stove, slightly warmer than lukewarm (so it will activate but not kill the yeast)
Pour about half the milk over the yeast and stir in about half of the sweetener
Place the remaining margarine in the saucepan with the milk and allow to melt slightly
After yeast had time to get active (5-10 minutes with milk), add starter
Then stir in milk-margarine mixture, salt and remaining sweetener
Add in flour until dough is easy to handle but still slightly moist (you may need slightly more or slightly less)
Knead dough for 8-10 minutes
Place in an oiled boil and let rise, covered, for 1 hour until double in size
Once doubled push down and let rest 15 minutes
Shape dough into two desirable loaves and place on greased baking pan
Score deeply (I like to use a razor blade) and let rise covered until double in size (about 1 hour)
Meanwhile arrange oven racks so that they are set on the two lowest placement options and place a shallow metal pan on the bottom rack, pre-heat oven to 425 degrees farenheit
Once doubled, brush loaves before
To guarantee a crispy crust, pour about a cup of water into the metal pan, already in the oven
Then place bread on the other rack
Bake for 20-25 minutes and let cool on wire rack
Place oven racks on
I'll be experimenting the next few times to determine the best egg-like wash for topping the dough before it goes into the over. This time I brushed the loaves with almond milk and I think it left the loaves a little darker than I'd like. I think I want to try the remaining water after cooking garbanzo beans.
Wednesday, December 02, 2009
Monday, August 10, 2009
Making the bombe:
Although this work of art is quite simple, it does take some time to create,
Start by making the brownies as they'll need to cool before you lining the bowl
I used the following recipe and was quite satisfied.
Vegan Brownies (from All Recipes)
2 cups white flour
2 cups white sugar
3/4 cup cocoa powder
1 tsp baking powder
1 tsp salt
1 cup water
1 cut vegetable oil
1 tsp pure vanilla extract
Come dry ingredients, then add wet ingredients
Pour into 8x11 in pan (greased) and bake at 350 degrees for 25 minutes
In addition to the brownies, you'll need about 8 cups (depending on the size of your bowl) of your favorite vegan ice cream. Two kinds with contrasting colors will look the coolest. I recommend anything from Turtle Mountain; Purely Decadent.
Once the brownies have cooled, line a small metal bowl with plastic. Cut a brownie square big enough to cover the bottom of the bowl and then transfer the square to the bowl, taking care not to break the brownie square. Press the brownie lightly against the bowl. Use about 1/2 of the brownies to cover the rest of the interior of the bowl and then put the bowl in the freezer for about 20 minutes or until the brownie wall is slightly frozen.
Using about half the ice cream, cover the brownie walls, making sure not to go over the edges. Return the bowl to the freezer for about 15 minutes.
Then using the remaining brownies, line the ice cream wall with brownie. The take the other ice cream and use it to fill the center.
Cover the bowl with a plate and return to the freezer for a few hours, until frozen solid.
When ready, invert the bowl on a cutting board and gently tug at the plastic to remove the bombe from the bowl.
Friday, August 07, 2009
Monday, July 06, 2009
Sunday, May 17, 2009
2 tbl peanut oil
Tuesday, March 24, 2009
I've made this chili and cornbread a number of times now and have been meaning to share it with blog readers for quite some time. It is usually devoured before I have a chance to take pictures.
Sunday, March 01, 2009
MMM. I do not think the description 'cake' or even 'ice cream cake' does justice to this concoction. Rather its like a flow of molten chocolate cooled by delicate mint ice cream on a bed of chocolate cookies. I guess maybe you can get a sense of all that through 'ice cream pie'. Needless to say, it was delicious, really unhealthy and hard to stop eating.
Saturday, February 14, 2009
1/4 cup lime juice
1 cup soymilk
1/4 cup canola oil
2.5 tablespoons tequila
1/2 teaspoon vanilla
1/2 cup granulated sugar
1 1/3 cups white flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt