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:
cover with saran wrap or similar and into the fridge. after two days, the dough had grown a bit more
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
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
- 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
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.
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
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
mSB tried hard to hide his disappointment at the lack of cookies
(we made cookies this afternoon, so mSB is is happy self again)
thanks again to the LT family!
one very easy dinner
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.
Vegan Month of Food 2011
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
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
Days are getting shorter and chillier, but we still have enough sunny warm afternoons to warrant iced coffee.
everyone likes iced coffee
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
for you Pepper fans.
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
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.
Vegan Month of Food 2011
I’ll be the first to admit it doesn’t look like much
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.
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
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
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.