Bread! I had no idea how these would turn out, having never made bread before and believing it involved a small machine to constantly knead the dough. These are graciously crafted with the "no-knead" method, which I beleive just involves more yeast, though I'm not 100% sure.
There's not too much to say on this one, they turned out better than expected. Perhaps a bit lumpy, but that all comes down to how well you can shape the loaf. I also slightly undercooked these, but they were still delcisos with some strawberry ruhbarb jam. Not quite tall enough for a typical sandwich loaf, but a very successful baguette. From: The Homemade Vegan Pantry by Miyoko Schinner
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These bad boys are AWESOME.
Another great recipe from The Homemade Vegan Pantry by Miyoko Schinner These are a simple blend of med-firm tofu, seitan and some spices. The only step that's a bit complicated is the dredging to get the breadcrumbs to adhere to the nugget. My hands were super messy so I didn't get to post a good photo of that. You'll also notice that the nuggets don't look super browned, and that's because I took the healthier route of baking them rather then frying them in oil - but that step is totally up to you. This is another great veganized familiar favorite, especially for kids or just feeding your inner child. As you can see, it makes about two trays (almost 50 nuggets) so it's great to make ahead and use throughout the weeks. Enjoy! This recipe comes from Miyoko Schinner's cookbook, the Homemade Vegan Pantry. This has quickly become a favorite of mine, for making pantry staples. Earlier this year I made a commitment to reduce the amount of packaged products I buy, and making more things from scratch is an easy way to do that.
A quick intro into seitan - yes, it does sort of look like, well, poo. Especially when you make it shaped like sausage. Here, it semi-looks like food. That said, it is tasty! It's what Tofurky and many mock meats you'll find at the deli or restaurant are made of. It's primarily made from wheat gluten, the protein that holds breads together. That said, it is not gluten free. Not even close. When prepared well, seitan makes a great substitute for many meats. This recipe creates over a dozen "unchicken breasts." So it does take some time, but it's worth it! You can keep a few in the fridge and freeze the rest for later. I've provided step by step photos of the recipe so you can follow along at home! If you've never cooked with wheat gluten before, it really does hold together impressively, so you don't need to worry about it losing its shape. My best tip for this recipe is to make sure you have a really big pan for cooking the cutlets. I've also found that my water never evaporates, so I would reduce it by about a cup, and rotate the cutlets during the boiling process. Below is a sandwich that shows why this is all worth it! French bread, pesto, nice tomato slices, lettuce, and a cutlet! You know you can trust Miyoko Schinner when it comes to vegan cheese. Her line of artisinal cheeses quickly became my favorite, easily outplacing Daiya (though I still love Daiya on pizza).
This recipe creates a mason jar-sized amount of cheesey mix made of: nutritional yeast, tapioca flour, cashews, paprika and some other spices. Then, when the desire for mac and cheese like the old days hits, you measure out about 1/4 of a cup and mix it with the warm noodles and non-dairy milk. This is definitely a new pantry staple of mine! Recipe available in: The Homemade Vegan Pantry |