Vegan MoFo – plain ol’ bread (part the two)

so, picking up from part the one.  we are making bread from this recipe.

when we left, we’d just set the bowl of bread-to-be on the counter to rise for a couple of hours.  and after a couple of hours, we had this:

growin'

cover with saran wrap or similar and into the fridge.   after two days, the dough had grown a bit more

great pile o' dough

you can keep the dough in the fridge for a week or so.  decided to make bread after two days.

lightly flour your hands and grab a chunk of dough, about 16-19 ounces if you are using a scale, if not, about the size of a medium grapefruit.  dump the chunk of dough in a floured surface and shape (mine looks like mt.  bread)

place the dough on a piece of parchment (if you’re going to use a baking stone); or  a lightly greased or parchment-lined baking sheet. let the dough rest for about an hour – it probably wont’ rise but spread a bit sideways.   about halfway through turn on the oven and set it to 450F , also place a shallow metal or cast iron pan in the lowest rack of the oven.

right before placing in the oven, slash the top of the dough 2-3 times with a sharp knife, it will deflate a bit.   place dough on the baking stone or cookie sheet in the middle rack of the oven and add a cup of hot water to the shallow rack below – it will steam.  close the oven door and let bread bake 30-35 minutes, until is golden brown.

remove bread from oven and cool on a rack

bread

vegan, we be eatin' vegan

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Vegan MoFo – plain ol’ bread (part the one)

so there’s this bread recipe that’s been going around – five-minute-bread

looks easy enough though I’m a bit suspicious.   no bread is that easy

Ingredients:

yep.  that's all of 'em

  • 3 cups lukewarm water
  • 6 1/2 to 7 1/2 cups  all-purpose flour*
  • NOTE:  the best measure is by weight. the recipe calls for 32 ounces of flour;
  • NOTE: buying the 2-lb bag of flour saves you from having to count cupfuls
  • 1 tablespoon salt
  • 1 1/2 tablespoons instant yeast

dump all ingredients in a large bowl, mix for 35-60 seconds

workin' in the mix mines

once all ingredients are combined (it will be a very rough dough – nothing pretty at this point), cover and let sit at room temperature for about two hours.

ready to grow

after two hours,  move the dough to the fridge and let it sit there until about one hour before you want to bake bread.

continued in part the two

vegan, we be eatin' vegan

Vegan MoFo – vegan goodies in the mail

not a cooking post – but the next best thing, a box of noms from Trader Joe‘s via the LTs!

the cats got about a dozen cans of TJ’s Tuna for Cats (fortified with taurine and other goodnesses), some seafood, and a few cans of $pendy organic cat fudz that HRT and TK had turned their kitty noses at.

we hunams got a selection of TJ‘s vegan goodies, including a bar of 85% dark chocolate.  yum.

 

Stevie looks over the loot

…and helps himself to some tasty seaweeds

thilly thilly putty cat

mSB tried hard to hide his disappointment at the lack of cookies

 

mSB is dismayed

(we made cookies this afternoon, so mSB is is happy self again)

thanks again to the LT family!

Vegan MoFo – spinach salad with tofu

one very easy dinner

I  exaggerate - not the easiest but easy

spinach salad with tofu

take a package of what I know as “fried tofu” (the package is labeled  “Soy Cutlets”), cut into ½-inch cubes and heat in oven (toaster oven) for 20 minutes or so to toast.

place tofu atop a mess o’ baby spinach leaves,  add dressing you like, mix.  (optional) dried cranberries, sunflower seeds, croutons.

viva la rabbit food!

Vegan Month of Food 2011

Vegan MoFo – kale and garlic soup

so, I have a handful of kale in the fridge, a few heads of garlic… and I would have sworn I’ve read a recipe for “kale and garlic soup” in the vegan mofo google reader feed. cool.

but now I cant’ find it. so for the next best thing I searched for vegan kale garlic soup, got pages and pages of recipes, skim-read a few, and made soup with the stuff I have at home.

here’s the kinda-of-recipe:

you’ll need these

aiiieeee! we gonna drown!

chop the onion and mince the garlic

heat up 1-2 tbsp. of olive oil (or whatever oil you have on hand) in a large saucepan.  add onions and garlic.  cook at medium heat for ~ five minutes, stirring every once in a while.

chop celery (save the leaves), carrot, sweet potato – add to pan.  stir

cook for 8-10 minutes, until the sweet potatoes can be pierced with a fork.   bring to high heat, add six cups of water, bring to a boil.  lower the heat to a simmer,  cook for another 8-10 minutes.

shred the kale, discard the ribs.   chop the celery leaves

(save the kale ribs and trimmings for the bunny who lives in the backyard)

add greens to the pan, cook for 3-5 minutes.  add salt and pepper to taste.    serve

Stevie disapproves of vegan soup

glaringks

Vegan MoFo – iced coffee

Days are getting shorter and chillier, but we still have enough sunny warm afternoons to warrant iced coffee.

everyone likes iced coffee

tasty and caffeinated

aliens like coffee

this is simple to make.

save one cup of coffee from your morning pot and let it cool.  add it to blender with one cup of almond milk  (or whatever milk you prefer).  add one tsp vanilla or almond extract and sweetener to taste.  blend 30 to 60 seconds,  until frothy.  fill glass with ice and pour drink in.

NOTE:  I’ve tried adding the ice to the blender to make a frappecino style drink, but it separates.  sadness

bonus Pepper picture for Caturday

folded paws kill me ded

for you Pepper fans.

Vegan MoFo – Tempeh stir-fry

we have some version of this for dinner at least once a week.

tonight is a stir-fry of tempeh with carrots, swiss chard, green peppers, and onion

 

good foods

carrots are for bunrabs

 

first, prep veggies – slice carrots in coins, chop onion, cut pepper in strips, shred swiss chard.   cut the tempeh in ~one-inch cubes

heat up ~ one tbsp of canola or whatever-you-have oil on a wok at medium heat

add carrots, and fry for 2-3 minutes while stirring

add ½-cup of water to wok and steam the carrots for five minutes or so

(add more oil if needed)

add tempeh cubes, fry for a few minutes

add onion and pepper

add swiss chard

add about enough soy sauce (I just shake the bottle a few times – if I had to guess, ~ one tbsp of soy sauce)

should look something like this

serve over a grain, or over pasta.  here, over brown rice.

viva la rabbit food!

Vegan Month of Food 2011

Vegan MoFo – (from the archives) N’awlins red beans and sausage

 

NOLA is an eater’s paradise.  just not a vegetarian or vegan paradise.  most of my time there I took my nourishment in liquid form.  walking the Quarter with a beer in each hand is a good way to get the spirit of the place.  and our hotel had a nice bar and cool barkeep.

*ahem* back to the food issue:  the one thing that drove me crazy was the omnipresence of red beans and sausage everywhere. with andouille sausage, natch.  I didn’t ask for a vegetarian version as I suspect that may be a fast way to get run out of town.  ;P

I wanted to recreate red beans and sausage at home. so armed with a package of mam papaul’s red beans seasoning, I set out to desecrate a cajun classic.

first you get your beans        and                                                                                                         soak’em

 

 

 

 

 

 

 

 

 

the next day the beans look like this.                                                                                     drain’em

 

 

 

 

 

 

 

 

 

let steve inspect’em

 

and taste’em

 

 

 

 

 

 

 

 

 

 

cover the beans with
water, about 2 inches over the beans


and bring to a boil.  cook at a low boil until beans are soft. ~ 2 hours

 

 

 

 

 

 

 

 

 

 

 

now, get onions and sausage

 I used boca italian sausages           tasty.

chop the onion

                                                                    and the sausage

 

 

 

 

 

 

 

 

 

add sausage and onions to the pot o’beans

 

 

 

 

 

 

 

 

 

 

then, get the seasoning mix

                                                                    and add it to the pot

 

 

 

 

 

 

 

 

 

 

cook for another 15 minutes or so and serve


don’t look like much, but was this ever good!

vegan as prepared.   rice would be nice, but it was great as is

Vegan MoFo – Fried Spaghetti

I’ll be the first to admit it doesn’t look like much

nummers!

deicious and (not very) nutritious

but when tired and hungry and the what-should-we-make-for-dinner rears its ugly head,

teh SO‘s  answer is.

fried spaghetti

this is the vegan version:

– set a pot of water to boil and cook whatever amount of spaghetti you are in the mood for, but for 3/4s of the time; drain

NOTE:  this is one case where breaking the spaghetti in half is a good idea –  easier to handle later

– while spaghetti is cooking, chop one onion,  too much garlic, and if you have it, a bell pepper

– (optional)  cook a few strips of  vegan bacon strips

– heat up 2-3 tbsps olive oil or olive oil/margarine mix

– fry up onions, garlic ’til translucent

– (if using) crumble notbacon strips, add to pan

– add drained spaghetti, fry for 3-4 minutes

– dump in a bowl and eat up

’til next year CSA!

[waves goodbye]

today I picked up our last CSA (Community Supported Agriculture) for the year.  not like our most favored California brethren, whose growing season spans all year, here in the Bluegrass we have now to wait until April for our locally grown harvest.

the last of the locally-grown veggies

the last of the locally-grown veggies

butternut and spaghetti squashes,  sweet potatoes, green peppers, kale, garlic, tomatoes (!this late), rosemary and sage.

been a bit of a strange growing season – too much rain at the beginning, too hot in July-August… this is my 6th year participating in the CSA and I’ve learned that every season has their own challenges and problems, but it is nice to experience how the local weather affects the local harvest.