Whole Wheat Sandwich Bread

Vegan No-Knead, Whole Wheat Sandwich Bread

2 cups warm water
2 Tablespoons agave
1 ½ teaspoons active dry yeast

3 ½ cups whole wheat flour
1 ¼ teaspoons salt

1) Mix the wet ingredients and activate the yeast

In a small mixing bowl, whisk together the warm water, maple syrup and yeast. Let it sit for about 10 minutes so the yeast activates.
2) Whisk together the dry ingredients

In a large mixing bowl, whisk together the whole wheat flour and salt.
3) Mix the dough

Add the wet ingredients to the bowl containing the dry ingredients and vigorously mix with a wooden spoon in a circular motion for 1 minute. Cover the bowl with a plastic bag and let it rise in a warm place until doubled in size, about 1 ½ hours.
4) Mix the dough again briefly then allow it to rise again

Vigorously mix the dough again with the wooden spoon for 30 seconds and allow it to rise once more, covered, at room temperature until doubled in size, about 1 ½ hours.
5) Proof your dough

Preheat your oven to 350F (177C). Stir the dough one last time for 30 seconds to degass it. The dough can now be proofed by gently forming it into a lightly oiled loaf pan and allowed to sit covered with a plastic bag until it reaches about 80% to 90% of it's intended size, which should be about 40 minutes. The proofing stage is where the dough takes most of it's shape. It's important to leave room under the plastic bag so the dough can rise sufficiently.
6) Bake the vegan bread to perfection

Remove the plastic bag so the dough can rest for about 10 minutes. Due to the high water content in the dough it may begin to spill over the sides of the loaf pan. In this case, take the edges of the dough and stretch it over the loaf to the other side, working your way around the perimeter of the loaf pan as you go. Stretching the dough over itself will also help keep the loaf in its proper shape as it bakes. Lightly dust the top of the loaf with wheat germ, wheat bran or oat bran.

During baking, the dough will rise another 10% to 20% of it's intended size in the process known as oven spring. Bake until the internal temperature of the bread registers 180-190F (82-88C) when read by an instant-read thermometer. This should be about 45 minutes. Rotate the loaf 180 degrees in the oven halfway through the baking duration for even baking.
7) Allow the bread to cool slightly before removing it from the loaf pan

Remove the bread from the loaf pan after about 30 minutes and allow to cool on a wire rack until it's cooled to room temperature. This bread is best stored covered in a cool dark place or pre-sliced and stored in a plastic freezer bag in the freezer. This recipe makes one loaf.

Recipe by Veganbaking.net

Black Eyed Peas, Collard Greens, and Tomato Soup

Black Eyed Peas, Collard Greens & Tomato Soup

6c veggie stock

2 stalks celery, sliced thinly

1 medium/large onion, chopped

5 cloves garlic, minced

1 bunch collard greens, washed + chopped into strips

3c cooked black eyed peas [or 2 cans]

28oz whole canned tomatoes with juice

2t thyme

1 to 2 cups butternut squash, cubed

2t oregano

1t basil

pinch of cayenne

salt + pepper to taste

Heat a large pot over medium heat and add

chopped onion and celery, until the onion has browned. adding water as necessary so it doesn't stick.

  Be patient and stir every minute or so.

Stir in garlic, thyme, parsley, oregano, basil, salt and pepper. and cook for about 30sec, stirring constantly.  Go easy on the salt to start and season more along the way.

Add in peeled tomatoes with the juices + veggie stock, crushing the tomatoes with your hands as you add them in.

Bring to a boil, reduce heat to med-low, add beans, squash greens and cover with a lid.

Simmer at least 30min, stirring occasionally.

Taste + adjust seasoning, adding more salt + pepper if necessary. 

Add a few shakes of cayenne, if you want a little heat, and stir.

Simmer 5 more minutes, and taste again.

Add collard greens, stir + cover to simmer for 5min.

Top with avocado!

Recipe adapted from Edible Perspective

I love Eggplant!

Spicy Vegan Japanese Eggplant

I found this recipe online and had to try it. It might not be the prettiest dish, but it sure it delicious.

INGREDIENTS

2 large Japanese eggplants (or 1 large regular one or equivalent) – cut into 1 inch cubes

1 onion – diced

Thai basil (or red basil or regular basil) – chopped – optional

Sesame oil

6 garlic cloves – chopped

4 TBS minced ginger (I used jarred)

3 TBS brown sugar

1 TBS sriracha

2 TBS sambal oelek (or chili garlic sauce)

2 tsp molasses

3 TBS soy sauce

1/2 cup tomato sauce (I used homemade I had leftover but jarred or canned is fine)

1 TBS rice vinegar

1 TBS vinegar

Crushed red pepper

Salt

Sesame seeds

1/2 cup water

Scallions – green parts sliced – as garnish

Baingan Aloo

• Indian potato & Eggplant stir-fry

• 
  
• 1 large eggplant chopped
• 2 medium potatoes cubed
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin powder
• pinch of asofetida 
• 1/2 teaspoon turmeric powder
• 1 Tbsp. Curry
• 1 teaspoon ginger chopped
• 1 teaspoon garlic chopped( 3 cloves)
• 1 Serrano chili pepper chopped
• 1/2 teaspoon salt or to taste
• 2-3 whole canned tomatoes

1. Heat a large pan, and the garlic, ginger, chili, curry, coriander, and cumin powder and cook for several minutes, adding water as necessary so it doesn't stick.

1. Add in the potatoes and turmeric and mix well to coat. Cook for 2-3 minutes
2. Add in the eggplants, tomato and salt and mix well to coat with all the spices.
3. Cover and cook on low heat for 20-25minutes stirring occasionally. If you like your eggplants softer, than cook longer or to your desired softness.

Recipe adapted from Holycow

Sweet Potato Hamman

Sweet Potato Curry with Spinach

Ingredients:

2 medium sweet potatoes, washed clean. Dice the sweet potatoes into 1/2-inch cubes and steam until almost tender

1/2 cup coconut milk

2 or more handfuls of spinach

1 tsp. dried chili, or to taste

1 tsp cumin

1 tbsp coriander

1 tsp. Tamarind paste

1 Tbsp. Curry powder

Salt to taste

Put the  spices in a blender along with the coconut milk. Add the coconut milk and tamarind and enough water to blend into a smooth paste.

Pour the coconut paste in a saucepan and add the sweet potatoes. Bring the mixture to a boil. If it’s too thick, add more water.

Add salt to taste, and the spinach and let the curry simmer about 10 minutes. Add  Turn off the heat.

Serve hot over boiled rice.

Recipe adapted from Holycow

Pad Kee Mao

Spicy Drunken Noodles

aka Pad Kee Mao

You may have to hit the Asian Supermarket to pick up a few of these specialty sauces but believe me, this recipe will be worth it..

Drunken Noodle Sauce

2 Tbsp. Chinese Vegetarian stir fry sauce ( vegan option for Oyster sauce

2 Tbsp. Thai thin soy sauce ( vegan option for shrimp paste)

3 tsp. Agave

2 Tbsp. Thai Golden Mountain sauce

2 Tbsp. Thai black soy sauce

2 tsp. rice wine vinegar

2 tsp. fresh lime juice

3 tsp. Asian Chili garlic sauce

Ingredients:

12 ounces Dried ho fun or super wide rice noodles

1/2 onion thinly sliced

5 cloves garlic, minced

1 jalapeno sliced into thin rings( more or less to your taste)

4-5 baby bok choy sliced

2 cups Chinese cabbage

6 or 7 broccoli florets

1 carrot, sliced into thin julienne

3 scallions, thinly sliced

1 Tbsp. bottled Thai basil or 1/2 cup fresh Thai basil

Cook rice noodles according to package and set aside.

Wish together all ingredients for Drunken noodle sauce and set aside.

Heat a large pan over medium heat and cook the onion,  jalapeno, and garlic until soft, adding water by the teaspoon to prevent sticking.

Add remaining ingredients except for the Thai basil. Cook until veggies are al dente.

Add the cooked noodles, half the sauce, and the Thai basil and cook for 1-2 minutes. Add remaining sauce and cook until most of the liquid has absorbed and everything is coated in sauce and noodles are gently seared in some places.

Serve with a wedge of lime!

Recipe adapted from Vegan Eats World

Creamy Vegan Mushroom & Spinach Gratin

 Creamy Vegan Mushroom & Spinach Gratin

Recipe adapted from One Green Planet

Ingredients:

• 2 cloves garlic, minced
• 1 small onion diced
• 1 lb. mushrooms, sliced
• 1/2 container fresh baby spinach 
• 1/4 cup vegetable stock
• 1 cup heavy cashew cream, recipe included
• 1/2 cup unsweetened coconut milk
• Salt & Pepper to taste

Cashew Cream

• 1 cup cashews, soaked overnight or 8 hours
• 1/2 cup water, slightly more as needed
• dash of sea salt

 Place drained cashews in blender, add dash of salt. Add water and blend until smooth and creamy. (The magic bullet is a perfect size blender for this job.) Add water two teaspoons at a time as needed to create desired thickness/thinness. Set aside.

1. Heat heavy pan over medium heat add onion, garlic and mushrooms and saute, stirring occasionally until some of mushroom liquid cooks away and they start to brown ( about 8 minutes ) Add water by the teaspoon initially if vegetables begin to stick. Add the vegetable stock and boil for a couple minutes. Then add cashew cream and coconut milk, let simmer for several more minutes. Turn off heat and let sit for about 5 minutes.
2. Add spinach and more stock if needed, depending on the consistency you prefer.  Season with salt and pepper to taste

I served it over whole wheat udon noodles.



Great weather for a Bean Stew......

White Bean, Butternut Squash & Swiss Chard Stew

1 can Navy Beans. drained and rinsed

1 can Butter Beans, drained and rinsed

1 large onion, chopped

4 cloves garlic, minced

2 tsp. smoked paprika

1 tsp. dried oregano

1 tsp. dried oregano

1 tsp. salt

1 tsp. Cumin

1 large yellow pepper, diced

1/2 pound butternut squash, cubed

1 jalapeno, fine diced

1 can whole tomatoes, crushed including juice

1 tsp. agave or to taste

1/2 bunch swiss chard, rinshed and chopped into bite size pieces

1/2 cup vegetable stock, more if needed.

Heat large pot over medium heat. Cook onion and yellow pepper for 3-5 minutes, adding teaspoons of water as necessary if vegetables start sticking. Add garlic and jalepeno and cook another minutes or so. Add seasoning and tomatoes and cook for another couple of minutes. Add beans, squash and stock  and partially cover, stirring occasionally until squash is near tender. Add chard and agave to taste and cook another 5 minutes.

Glorious Beans

Vegan Bean & Vegetable Chili

This is quick to prepare chili, by making use of pre-made chili seasoning mix, but it's so rich & tasty you won't even mind. Substitute whatever beans and veggies you have on hand!

1 small onion, diced

3 cloves garlic, minced

1 Tbsp. tomato paste

1 small sweet pepper ( any color)

3 carrots diced and steamed or you can used canned

1/2 can organic canned corn, drained ( or whatever you have on hand)

2 small cans of beans strained ( I used a mixture of Kidney, black bean, and Navy )

1 16- oz can whole tomatoes

4-5 leaved Chard, chopped small

1 pkg chili seasoning mix

Salt and Pepper to taste

Heat large pot and medium and dry-sauté the onion, peppers, and garlic, add water by the teaspoon, as necessary to prevent sticking, until tender. Add the tomato paste and chili seasoning mix and cook for a couple of minutes. Add the remaining ingredients and cook over medium heat, partially covered for about 30 minutes. Adjust seasoning to taste.

I served over a brown rice, and quinoa blend.

I Love Greens

Unbelievably Easy & Delicious Collard Greens

1 Large bunch Fresh Collard Greens

( Stems removed, cut into bite sized pieces)

3 Garlic cloves, finely diced

1/2 small onion, diced

1/4 jalapeno, minced

1 cup or more vegetable broth

salt & pepper  to taste

Heat a heavy pot on medium heat and add onion and sauté onion until soft ( a couple minutes) add garlic and jalapeno and cook another minute or so. Add  teaspoons of water if they start to stick. Add Collards and broth and cook partially covered until greens are tender. Adjust with broth if necessary, don't let greens dry out.





January 19, 2014

Ethiopian Beet & Potato "Stew"

I came across this amazing dish, when visiting a tiny Ethiopian Vegan Cafe this weekend in Rochester, NY. 

I've never had a  beet dish that wasn't either cold or in  somehow in a salad. Yet this warm, simple stew of beets and potatoes is remarkably tasty and super simple to make. 

Ingredients

2 Bunches of beets, washed and peeled and chopped

1 large onion, chopped

2 garlic cloves, minced

2 to 3 Potatoes, peeled and chopped

1/2 to 1 cup water or vegetable stock

1 tsp. salt 

Pepper to taste

Heat a large cast iron pot and add onion and cook with dry heat ( adding water by the teaspoon if begins to stick)

Cook until tender, about 3-5 minutes, add garlic, salt, and beets and 1/2 cup of stock ( or more) and cook over medium heat, covered until near tender ( about 15 minutes) Add potatoes and more stock if needed and cook, partially covered until potatoes and beets are tender. Adjust with salt and pepper to taste.

It's just a noodle kind of day..

Spicy Udon Noodles with Bok Choy

Something about these cold raining days, that makes me feel like a bowl of spicy, chewy udon noodles...

Ingredients:
1/2 package udon noodles, cooked according to package directions
1 small onion
1 Bunch of Bokchoy,  stems sliced, and leaves chopped
1 small carrot julienned

1/4 to 1/2 jalepeno, mince to taste

8-10 Shitake mushrooms, sliced

8-10 broccoli, florets

3 cloves garlic, minced

For the sauce

1 heaped tsp Sambal Oelek (Indonesian chilli sauce)
juice of 1 lime
1 tsp agave nectar
1 tsp white wine or rice wine vinegar
3 tbsp soy or tamari sauce and 1 Tbsp Mirin
1.5 tsp fresh ginger

1 tsp. organic cornstarch

Method:

1. Heat a large pot and cook onions, stirring to keep from sticking about 2-3 minutes
2. Add the bokchoy, carrots, broccoli, mushrooms and garlic and cook till al dente ( if they start to stick, add water by the teaspoon full and stir)
3. Combine all ingredients for the sauce in a small pot and cook for just over a minute and slightly thickened.
4. Add the noodles and sauce to the vegetables and toss to coat well.

January 15, 2014

Eggplant & Chickpea Curry

 This was so simple to make and so delicious!

1 medium Eggplant,

 chopped and roasted in the oven for about 20 minutes with just  a sprinkle of salt

1/2 Sweet red pepper, chopped

3 cloves garlic, minced

1 small can of whole tomatoes, crushed

1 small can chickpeas

1/2 bunch fresh Chard ( stems and leaves chopped)

1/4 tsp turmeric

1/4 tsp fenugreek

1/4 tsp coriander

1 Tbsp curry powder

1/2 tsp garam masala

1/2 tsp chili powder

1 Tbsp agave

1 tsp sea salt

1/4 water as needed

Chop and roast the eggplant in the oven till tender, about 25 minutes.

Heat a large pot and add onion and sweet peppers and cook over low heat until soft and starting to brown on the edges, add the garlic, tomatoes, chickpeas and spices and cook for about 10 minutes.

Add the chopped chard and cook for another 5-8 minutes.

Add the roasted eggplant and agave  and adjust for salt and spices.

Cook for another five minutes or so until everything is blended, and adjust consistency with water if necessary!

Simply Delicious....

Creamy Raw Cashew Butter

Was mighty tired of paying $12 a jar for Cashew butter, so figured I'd make my own...

and what a difference from the store bought stuff... This stuff is smooth, creamy, delicious, and is a  fraction of the cost.. Yum

3 cups raw cashews

1/2 tsp sea salt

1/2 tsp scraped vanilla bean ( you can sub vanilla extract )

Place in a heavy duty food processor and process on high speed.  Stop and scrape the bowl every few minutes. The mixture will first turn into flour then into a very thick paste. Just keep processing and scraping the bowl. The mixture will eventually turn into a creamy, almost smooth texture. The whole process takes about 25 minutes of processing.