rants & recipes

Archive for the ‘bread’ Category

Nothing-Stolen-from-the-Cows Buttermilk Biscuits!

Posted by trktos on 29-January-2011

Who says you have to use butter or milk for delicious buttermilk biscuits? Not me! These biscuits are quick and easy and cruelty-free. Want some jam with that?

Recipe here,¬†though I’ve been leaving out the baking soda because that’s how the recipe is written on the little card in my recipe box. I also double the recipe and make about four huge biscuits. Baking time increases. Today, I baked for about 15 minutes, then brushed some melted margarine on the tops and returned to the oven, baking for additional 2-3 minute increments until golden brown.

Perfectly crunchy edges:

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Baked Cornbread

Posted by trktos on 7-November-2010

No picture for this recipe at the moment, but I’m constantly wondering where this recipe is, so I figured it’s time it made its way onto my blog, especially since I just typed it up for a friend last night. This is meant to be devoured with lots of margarine or, as a replacement for crackers with chili or soup.

Ingredients:

  • 3/4 cup all-purpose flour
  • 1 1/4 cup cornmeal
  • 2-4 tsp sugar (optional – I usually use 2 tsp in 1.5 times this recipe, depends on how sweet you like your cornbread.)
  • 1-2 tsp vinegar + 1 cup soymilk, to make “buttermilk” or 1 cup plain soy yogurt
  • 2 ener-g eggs, prepared
  • 1/4 cup oil or melted margarine
  • 4 tsp baking powder
  • pinch salt, pepper (optional)
  • Optional, you can add ~1/2 cup drained, canned corn kernels to the batter

Instructions:

  1. Pre-heat oven to 425 degrees. Grease 9*9 pan. (1.5 times this recipe fits well in a 9*13 pan)
  2. Make “eggs”.
  3. Mix dry ingredients.
  4. Mix wet ingredients. Fold in ener-g.
  5. Mix dry and wet, until just combined.
  6. Bake 20-25 minutes.

 

This recipe deserves a credit to someone, but I’ve long since forgotten where it came from … Deb at vegsource.com, maybe.

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Eastern NC Porkless BBQ

Posted by trktos on 23-May-2010

About three summers ago, we made ourselves a clay pot smoker (pretty much just like this one). Here are some photos of ours in action last year. It’s worked really well for us, although we’ve only used it 3 times.

We got an early jump on things this year, though, so maybe we’ll use it more than once this summer. (And I’m sure we’ll look at this post then – note to future selves – smoker temperature between 200 and 210 degrees!)

We used the same pork seitan recipe that we used the first year. Complete with Eastern NC vinegar-based bbq sauce, homemade buns and homemade coleslaw (recipes below). Absolutely delicious!!!

Creamy Coleslaw (based on this recipe)

  • 1 small/medium green cabbage (shredded yielded my about 1lb, 12 ounces)
  • 2 carrots, shredded
  • 1 small yellow onion, finely diced
  • 14 tbsp vegan mayonaise (2 tbsp shy of 1 cup – go ahead, use a cup and slightly generous measures of mustard, vinegar and agave – there certainly wasn’t an over-abundane of sauce.)
  • about 2/3 tbsp spicy mustard
  • 1 1/2 tbsp apple cider vinegar
  • 1 1/2 tbsp agave
  • dash black pepper
  • about 1/4 tsp salt
  • celery and mustard seeds

Eastern NC Vinegar BBQ Sauce (based on this recipe)

  • 1 cup apple cider vinegar
  • 1/4 cup water
  • 1 tbsp brown sugar
  • 1/4 tsp ground black pepper
  • 1/2 tsp red pepper
  • 1/4 tsp red pepper flakes
  • pinch chipolte chili powder

Gently heat on stovetop to dissolve sugar. Best made a day in advance.

Hamburger Buns (based on this recipe)

  • 2 1/4 cups warm water plus 1/4 cup Better Than Milk Powder
  • 1/4 cup turbinado sugar
  • 1/4 cup vegan margarine, melted
  • 4 tsp yeast
  • 2 tsp salt
  • 4 cups all-purpose flour
  • 2 cups whole wheat flour

Bun instruction:

  1. Proof yeast for about 5 minutes.
  2. Knead dough in bread mixer for a few minutes, adding flour if needed but leaving slightly wet dough.
  3. Let dough rest for 5 minutes.
  4. Dump dough out onto floured surface, kneading in more flour by hand until dough won’t stick to fingers. (I work in more whole wheat flour.
  5. Form rolls (I made about 16?), spacing out in two 9*13 greased pans.
  6. Let rolls rise for 20 minutes.
  7. Preheat oven to 400 degrees.
  8. Put buns in oven, turn temperature down to 375.
  9. Bake for 15 minutes. Turn off heat and leave buns in oven for another 10 minutes or so.
  10. Remove pans from oven, flip buns with spatula and cover pans with foil or a towel – the steam will soften the bottoms so they aren’t crunchy.

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Vegan Meatball Subs

Posted by trktos on 10-May-2010

I’ve been wanting a meatball sub for a while … finally got around to making some Sunday. They were to die for. Except, you know, no one actually had to die for them.

First up, French bread … I used this recipe (with the addition of 1/8 tsp ascorbic acid) … the bread turned out really well. (Photo by Evin, with his crazy tilt-shift lens.)

For the meatballs, I used “my” meatball recipe … I doubled this recipe and still have bunches in the ‘fridge for another meal this week (I’m thinking sweet-and-sour meatballs?)

For sauce, I just used spaghetti sauce … next time, I may use marinara.

Finally, the cheese … so Saturday, we had to put my car through a “drive cycle” to regenerate enough data to pass its emissions test. Said drive cycle terminated with us near MOM’s, so we picked up some Daiya … I must say, my previous notion that Daiya is not much better than FYH has been revised. I could *so* eat this stuff right out of the bag. And YES, it does melt:

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Evin’s Yeast-Risen Muffins

Posted by trktos on 17-January-2010

We have a bunch of pureed butternut squash and oil in our freezer, intended for this quickbread recipe. Evin decided to use some of it recently, in some slightly sweet, yeasted muffins/biscuits and they turned out pretty well. Here’s the recipe he made up:

Ingredients:

  • ~190 g pureed butternut squash
  • ~112 g oil (1/2 cup – note, this was the proportion we already had mixed in with the squash for the quickbread recipe. The oil could probably be decreased and water increased)
  • 104 g quick oats
  • 240 g whole wheat flour
  • 50 g vital wheat gluten
  • 7 g yeast
  • 120 g water
  • 20 g Splenda

Instructions:

  1. Mix ingredients together.
  2. Measure out 1/4 of “dough” into muffin tin – makes 12 muffins.
  3. Let rise for 1 hour in a warm place.
  4. Bake at 375 for 30 minutes.

Notes:

  • This dough will be slightly wetter than bread dough, much drier than muffin or cake batter.
  • As listed, each muffin is about 200 calories (could be lower if oil and water are adjusted).

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