stairway to vegan

Sharing a journey into the world of fabulous vegan food.


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Classic Tuna(less) Casserole #veganMoFo #vgnmf15 day nine Most retro recipe.

What is more retro than Tuna Casserole?

Classic Tuna(less) Casserole

Classic Tuna(less) Casserole

There are only two kinds of people in this world, those that LOVE Tuna Casserole and those that HATE Tuna Casserole. Interesting side note here, would it be the same people who love or hate Christmas fruit cake…..I LOVE both 🙂

This recipe uses mashed chick peas as the Tuna substitute. I mashed them with a fork so that they did not get too smooth.

The “fishy” taste comes from dulse flakes, a mild seaweed with a fresh salty side to it, perfect for this recipe.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

 

 

Classic Tuna(less) Casserole

Serves 4

  • 1 can chickpeas drained and mashed with a fork
  • 2 cups cooked pasta (I used mini lasagne noodles)
  • 1/2 onion finely diced
  • 1 can coconut milk
  • 1/2 cup frozen green peas
  • 1 or 2 Tblspns dulse flakes (depending on how much of a “fishy” taste you like)
  • 1 tspn lemon pepper
  • crushed potato chips (enough to cover top)
  • 2 Tblspns nutritional yeast

Combine all ingredients except potato chips and nutritional yeast,

Put in casserole dish. Cover with crushed potato chips, sprinkle with nutritional yeast,

Bake uncovered in 325 F oven for 20 mins till bubbly.

Classic Tuna(less) Casserole

Classic Tuna(less) Casserole

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Beefless Wellington and KFC (Kentucky Fried Cauliflower) Re-create a restaurant meal #veganmofo day six #vgnmf15

Wow, here we are at day six already, time is flying by as usual. There should be a term “mofo time” kind of like tropical island time, but the opposite. In mofo land, time speeds up and flies by before you know it.

Beefless Wellington

Beefless Wellington

Anyway back to mofo day six and our prompt “Re-create a restaurant meal”. I have two restaurant meal recipes for you. The first is Beefless Wellington. You see this at high end restaurants and I wanted to try and replicate the concept of roast beef smothered in a mushroom garlic pesto then wrapped in puff pastry and baked to perfection.

KFC (Kentucky Fried Cauliflower)

KFC (Kentucky Fried Cauliflower)

The second is a take on KFC, but this time it is Kentucky Fried Cauliflower. Now, there could be a debate on whether KFC is a restaurant, but I am not going there. Last summer I did a post on this and explained how I live one block “down wind” of a local KFC and the aroma that greets me almost on a daily basis has me drooling in my driveway. So for this post, I will link back to that post for the commentary regarding KFC and here for a recipe to satisfy your “finger licking good” cravings.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

 

 

Beefless Wellington

Beefless Wellington

Beefless Wellington

Serves 4

  • 1 beefless roast
  • 2 Tblspns Dijon mustard
  • 2 Tblspns olive oil
  • 1/2 lb mushrooms cleaned and sliced
  • 4 Tblspns dry red wine
  • 3  cloves garlic crushed
  • 1/2 tspn thyme
  • 6 – 8 slices vegan chicken or turkey
  • 1 packet vegan puff pastry
  • 2 Tblspns non dairy milk

Beefless Roast

  • 1 cup Vital Wheat Gluten
  • 4 Tblspns chickpea flour
  • 4 Tblspns nutritional yeast
  • 2 tspns onion power
  • 2 tspns garlic powder
  • 1 Tblspn vegan worsteshire sauce
  • 1/4 tspn ground pepper
  • 1   cup water
  • 1 Tblspn olive oil
  • 1 Tblspn tamari
  • 1 tspn browning liquid (optional)
  • 8 cups vegetable broth for simmering

Combine all liquid ingredients. In separate bowl, combine all dry ingredients. Add liquid ingredients to dry and mix well. If necessary add a little more chickpea flour to make a dough like ball. Knead for 5 mins to develop gluten.  Form into a loaf. Wrap in cheesecloth loosely and tie the ends.

Bring vegetable broth to a boil, lower dough in and bring back to a slow simmer. Cover and simmer (do not boil) for  on hour turning occasionally. Allow to cool in broth. When cool, remove from broth and put in a Ziploc bag with 1/4 cup of broth and refrigerate overnight,

Brush roast with mustard on all sides.  Preheat oven to 400 F,

Place mushrooms, garlic and thyme in food processor and process into a pesto. Add to frying pan with olive oil. Sauté for 10 mins until mushrooms have released their moisture and most of it has cooked down. Cool.

Lay out piece of plastic wrap on counter. Place turkey/chicken slices on top overlapping to make a square that is slightly wider than your roast and long enough to wrap completely around.

Spread mushroom pesto on top of turkey slices. Place roast in the middle and wrap with turkey slices using the plastic wrap to help you roll it up. Tuck in ends as you go. Wrap tightly in plastic wrap and refrigerate for 20 mins.

Lay pastry down on lightly floured surface and roll out to a rectangle slightly larger than the previous turkey square.

Place roast in middle of pastry and roll up inside pastry, securing the ends and making sure the roast is completed encased.

Place seam side down on a  baking tray. lightly score the top with slits to allow steam to escape. Brush with milk, bake in oven 25 – 25 mins until golden.

Beefless Wellington

Beefless Wellington

Let sit 10 mins before slicing and serving with your favourite gravy.

Beefless Wellington

Beefless Wellington


2 Comments

Quick, easy and delicious, Zucchetti with Sundried Tomato Marinara Sauce #veganmofo #vgnmf15

Day three of MoFo and all is well……. Well, sort of.

Zucchetti with Sun Dried Tomato Marinara Sauce

Zucchetti with Sun Dried Tomato Marinara Sauce

I was browsing around the internet, soaking in all the wonderful vegan posts, and wham, go attacked by a computer virus. Basically the virus attached a secret encryption to all my files and the only way to get my files back was to go to a website and pay to get the secret code…………..I think not……. fortunately I do regular back ups, so a quick loading of the original dvd’s that came with the computer, everything is wiped off and reloaded. Thank goodness for external hard drives and backups. A little inconvenient but nothing too serious.

Zucchetti with Sun Dried Tomato Marinara Sauce

Zucchetti with Sun Dried Tomato Marinara Sauce

Continuing on with the theme of quick and easy (didn’t take too much time or effort to restore my computer) and delicious, todays recipe is for Zucchetti with Sundried Tomato Marinara Sauce. You could sub out they zucchetti (spiralized zucchini) with a pasta of your choice if you prefer.

This meal can be totally raw or if you like (as I did) you can add in fried mushrooms.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

 

 

Zucchetti with Sun Dried Tomato Marinara Sauce

Serves 2

  • 2 or 3 zucchini spiralized (or 2 cups of cooked pasta of choice)
  • 1 Cup sun dried tomato’s soaked in 1/2 cups hot water for 10 mins (reserve water)
  • 1 Tblspn olive oil
  • 2 plum tomato’s
  • 1 handful fresh basil
  • 1 garlic clove
  • Sauteed mushrooms and nutritional yeast if desired to garnish

Place spiralized zucchini on paper towels to absorb excess moisture.

Combine drained sun dried tomato’s, olive oil, plum tomato’s, basil and garlic in a blender or food processor. Process until fairly smooth. Add reserved tomato soaking water a tablespoon at a time until you reach the desired consistency.

Place zucchini on two plates. Spoon marinara sauce over top and sprinkle with sautéed mushrooms and nutritional yeast if using.

You may also gently heat the marinara sauce in a small pot before serving if you prefer a cooked sauce.

I like the sauce “raw” and it avoids one more pot to clean, adding to the “quick and easy” part of the recipe…….and it truly is delicious.

Zucchetti with Sun Dried Tomato Marinara Sauce

Zucchetti with Sun Dried Tomato Marinara Sauce


4 Comments

A childhood meal……mmmm Mac and Cheese of course Vegan #MoFo day two

Roasted Red Pepper Mac and Cheese

Roasted Red Pepper Mac and Cheese

So, I am cheating a little with this one. Technically, I did not have Mac and Cheese when I was a child. Growing up in Australia it was not something I was aware of, however, once I moved to Canada, I soon found this warm, gooey, cheesy, pasta and fell in love at first bite. I soon made up for lost time and probably consumed an entire childhoods worth in the first couple of years living  here. So, I guess this is my “second childhood” meal memory.

Roasted Red Pepper Mac and Cheese

Roasted Red Pepper Mac and Cheese

As a vegan, I searched around for a great version of this dish and finally found this recipe by Isa Chandra at the Post Punk Kitchen. If you have not yet visited her site, you should head on over there pronto.  The recipe Roasted Red Pepper Mac and Cheese is so good, when I made it, I ate the entire pot full.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

 

 

 

Roasted Red Pepper Mac & Cheese

By Post Punk Kitchen

Yield: 2 large servings
1/2 pound macaroni or other small pasta
3/4 cups raw cashews, soaked in water for 2 hours
2 teaspoons olive oil
1 small yellow onion, diced medium
2 cloves garlic, minced
2 cups vegetable broth
1 1/2 tablespoons organic cornstarch
1 tablespoon nutritional yeast (optional)
1 roasted red pepper (jarred or homemade)
1 tablespoon tomato paste
1 1/2 teaspoons pizza seasoning
1/2 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon turmeric

1. Preheat a 2 quart sauce pot over medium heat. Sauté onions in oil with a pinch of salt for 5 to 7 minutes, until onions are translucent. Add garlic and sauté for 30 seconds or so, then transfer to a blender or food processor.

2. Boil a large pot of salted water for cooking the pasta. Once boiling, cook pasta according to package directions.

3. Drain the cashews and add them to the blender along with the vegetable broth, corn starch, nutritional yeast, red peppers, tomato paste, pizza seasoning, salt, mustard and turmeric. Blend until very smooth. Scrape down the sides every 30 seconds or so and test for smoothness.

4. Transfer the sauce in the blender back to the sauce pot where you cooked the onions. Turn the heat up to medium and let cook, stirring very often, until thickened. This should take between 10 and 15 minutes. Taste for salt. It should taste slightly salty because you’re going to be pouring it on the pasta.

5. The pasta should be done while the sauce is thickening, so drain and place pasta back in the pot you cooked it in. Set aside.

6. When sauce is thickened, add it to the pasta in the pot, and use a large slotted spoon to mix well, taking care not to break the pasta.

 


4 Comments

Cheezy French Onion Soup with French Baguette #veganMoFo

Cheezy French Onion Soup with French Baguette

Cheezy French Onion Soup with French Baguette

Cold and rainy today, lots of leaves falling from the trees, looks like Fall has really arrived. Perfect soup day. What could be better than to curl up on the sofa with a nice cozy blanket, a good book and a big bowl of rich, bubbley, cheezy French Onion Soup. Mmmmmm 🙂

Growing up in Australia, the only onion soup I ever came across was a dry packet mix. While it was tasty it certainly was not  drool worthy. When we moved to Canada, it was quite a few years before I tried the rich, cheesy, gooey concoction known here as French Onion Soup. It was love at first bite. I was also lucky enough to travel to Paris a few years ago and had to have a bowl there. It was even more delicious. Unfortunately one of the main ingredients to this lovely soup is cheese, so it was off limits……well, not any more. Thanks to the Cheez recipe I have used already in a few of the previous posts, the iconic French Onion Soup is here in all of its glory.

Cheezy French Onion Soup with French Baguette

Cheezy French Onion Soup with French Baguette

The trick to this soup, is in the slow caramelizing of the onions. This is worth the trouble and the wait. By taking a slow approach to cooking the onions, the flavour really intensifies.

Now, you will notice in the photo’s, there is no “French Baguette” pictured. I made the baguette out of the same bread recipe as I used for the Rosemary Bread that paired up with the Chikn Noodle Soup, just omitting the rosemary. The baguette is cut into thick slices, lightly toasted, then placed in the bottom of the bowls before ladling the soup on top.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Cheezy French Onion Soup with French Baguette

Cheezy French Onion Soup with French Baguette

Cheezy French Onion Soup

Makes 6 serves

Ingredients

  • 1/2 cup vegan butter
    4 onions, sliced
    4 garlic cloves, chopped
    2 bay leaves
    2 fresh thyme sprigs
    Sea salt and freshly ground black pepper
    1 cup red wine, or vegetable stock
    3 heaping tablespoons all-purpose flour
    4 cups vegetable broth
    1 french baguette, sliced (recipe below)
    1 recipe Cheez (see below)

Melt vegan butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Do not skimp on the amount of time you cook the onions. To truly develop the rich onion flavour, cook for at least the full 25 mins. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the vegetable  broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

Cut the baguette into thick slices and gently toast. Place in the bottom of soup bows.

Ladle the soup in bowls and gently spread half  cup cheez on top of each bowl.

Place bowls on oven tray and gently broil tops.

 

Cheezy French Onion Soup with French Baguette

Cheezy French Onion Soup with French Baguette

French Baguette

Makes 2 Baguettes

Ingredients

  • 1  1/4 -ounce packet active dry yeast
    2 teaspoons sugar
    2 tablespoons extra-virgin olive oil
    2 1/2 cups all-purpose flour, plus more for dusting
    1 teaspoon fine salt

Directions:

Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.

Add 1 tablespoon olive oil, the flour,  the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.

Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)

Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.

Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 2 pieces. Working with one piece at a time, sprinkle some flour on the dough, gently shape into a baguette. Let stand, uncovered, until more than doubled, about 2 hours.

Preheat the oven to 400 degrees F. Bake the loaves 20 minutes or until golden brown, Transfer to a rack to cool.

Cheezy French Onion Soup with French Baguette

Cheezy French Onion Soup with French Baguette

Cheez

Ingredients:

  • 1 cup plain unsweetened soymilk
    1/3 cup vegetable oil
    4 Tblspns tapioca flour
    3 Tblspns nutritional yeast
    3 Tblspns mellow white miso paste
    3 tsp fresh lemon juice
    1  1/2 tsp raw apple cider vinegar
    1  1/2 tsp tomato paste
    3/4  tsp onion powder
    1/2 tsp dry ground mustard
    1/2 tsp xanthan gum or guar gum

 

Add the ingredients to a mini or standard blender and process the contents until smooth. Transfer to a small saucepan and cook the mixture over medium-low heat, stirring slowly and continually.
Increase stirring speed as the mixture thickens and begins to  form lumps. Stir vigorously until the mixture becomes very thick, smooth and glossy. Remove from heat.

Cheezy French Onion Soup with French Baguette

Cheezy French Onion Soup with French Baguette

Nutrition Facts
Serving Size 405 g
Amount Per Serving
Calories 551 Calories from Fat 262
% Daily Value*
Total Fat 29.1g 45%
Saturated Fat 6.8g 34%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1055mg 44%
Potassium 428mg 12%
Total Carbohydrates 52.3g 17%
Dietary Fiber 3.6g 14%
Sugars5.9g
Protein 11.2g
Vitamin A 0% • Vitamin C 21%
Calcium 4% • Iron 19%
Nutrition Grade C
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points
  • Contains alcohol
Cheezy French Onion Soup with French Baguette

Cheezy French Onion Soup with French Baguette


4 Comments

Italian Wedding Soup with Gluten Free Basil Crackers #VeganItalianWeddingSoup #GlutenFreeBasilCrackers

Italian Wedding Soup with Gluten Free Basil Crackers

Italian Wedding Soup with Gluten Free Basil Crackers

One of my favourite pre vegan soups was Italian Wedding Soup. I just love the meatballs. Come to think of it, I love meatballs in spaghetti too. So, I have been trying to find a great meatball substitute. For a long time I have used button mushroom whole in spaghetti sauce to mimic the meatballs. While this is good, it never really satisfied my “meatball” craving.

Here I think I have found my ultimate meatball so, with my MofFo theme of Soups and Breads, I decided to tackle the old favourite, Italian Wedding Soup. The result was even better than I had hoped. I guess I may have cheated a little with the Basil Cracker, it isn’t really a bread, but, it just seemed the perfect fit. You will see in the Nutritional Info at the bottom that this dish is very high in sodium. If you want to lower the sodium content make sure to use low sodium broth and omit the additional salt. Also, the cracker recipe is Gluten Free, however, obviously the meatballs are not. If you are Gluten Free, you could use Gluten Free pre prepared meatballs, or even, in a pinch, use whole button mushrooms.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Italian Wedding Soup with Gluten Free Basil Crackers

Italian Wedding Soup with Gluten Free Basil Crackers

Italian Wedding Soup

Serves 6

  • 4 Tbspns olive oil, divided
    1 medium  onion, finely chopped
    2 cloves garlic, minced plus 1 whole clove, peeled, divided
    Âľ cup diced carrot
    Âľ cup diced celery
    1 Tbs  Oregano
    1 Tbspn Basil
    1 Tbspn Parsley
    8 cups  vegetable broth
    Âľ cup ditalini pasta
    18 – 24 vegan meatballs (recipe follows – the recipe is based on Vital Wheat Gluten)
    1 5-oz. pkg. fresh spinach
    1 Tbspn fresh lemon juice

Heat 2 Tbspns olive oil in large pot over med heat. Add onion and garlic; sauté 5 minutes, or until beginning to soften. Stir in carrot and celery, and cook 5 minutes more, or until onion is soft. Add oregano, basil, and parsley, and cook 1 minute. Stir in broth, and bring to a boil.
Reduce heat to medium, add ditalini, and cook at low boil 5 minutes, or half of cooking time stated in ditalini package directions. Add meatballs, reduce heat to medium-low, and simmer 10 minutes. Add in a little extra water if necessary to thin to desired consistency,
Meanwhile, heat remaining 2 Tbspns oil in pan over med heat. Add remaining garlic clove, grated.. Add spinach; cook 3 to 5 minutes, turning constantly so spinach becomes evenly coated and wilted, but still bright green. After meatballs have simmered, add spinach and lemon juice to soup, and season with salt and pepper.

Italian Wedding Soup with Gluten Free Basil Crackers

Italian Wedding Soup with Gluten Free Basil Crackers

Gluten Free Basil Crackers

  • Makes 24 crackers
    Ingredients
    1 cup gluten free flour blend
    1 Tblspn melted vegan butter
    1 tspn olive oil
    1 tspn basil
    ½ tspn agave
    ½ tspn salt
    Sea salt  for the top

Preheat oven to 400 degrees. In a medium bowl, whisk together flour blend and salt. Add oil, melted butter, agave, and ÂĽ cup water and mix until the dough comes together into a ball.
Add more water if the dough seems too dry.
Pat the dough into a disk. Place the disk between two pieces of parchment and using a rolling pin, roll until very thin, about â…› inch.
Remove the top piece of parchment from dough and cut dough into 1-inch squares, but do not separate. Lightly brush the dough with water and sprinkle with sea salt.
Keep the dough on parchment paper and move onto a cookie sheet. Bake at 400 degrees until crisp and slightly puffed, about 15-20 minutes. Rotate the cookie sheet after about ten minutes.
Cool then separate.

Italian Wedding Soup with Gluten Free Basil Crackers

Italian Wedding Soup with Gluten Free Basil Crackers

Seitan Meatballs

Makes approx 48

  • 1 cup vital wheat gluten
    1/4 cup garbanzo bean (chickpea) flour
    3 Tblspn nutritional yeast
    1 Tblespn dried minced onion
    1 tspn basil
  • 1 tspn oregano
  • 2 Tblspns tomato paste
    1 tsp onion powder
    1 tsp garlic powder
    1/4 tsp ground black pepper

Mix the following liquid ingredients
ď‚· 3/4 cup Cold water
 1 Tblspn tamari
ď‚· 1 Tblspn vegetable oil
For the simmering broth you will need:
 6 cups vegetable broth
Directions:
In a large pot, bring broth to a rapid boil.
Add the liquid ingredients (not the simmering broth) to the dry ingredients. Mix thoroughly  until all ingredients are combined. Dont overwork the dough or the meatballs will be tough. Cut off small pieces of dough and roll into small, round meatball shapes with the palms of your hands, about 1/2-inch in diameter.
Work quickly as the gluten in the dough becomes more elastic the longer the dough sits, and this will make rolling more difficult. Do not make the meatballs too large because they will increase in size when simmered.
Now add the meatballs to the boiling broth and immediately reduce the heat to a slow simmer. Cook uncovered for 25 minutes. Check frequently to maintain the broth at a very gentle simmer. Do not boil. Stir occasionally once the meatballs float to the top of the pot. When done cooking, remove the pot from the heat and let the meatballs cool in the broth until they reach room temperature. Refrigerate the meatballs with about 1/2 cup of the simmering broth in a zip-lock bag or airtight container for a minimum of 8 hours, or for up to 10 days, before browning in the skillet. This will firm and optimize their texture. You can also freeze them for up to 3 months
Finishing the Meatballs:
Sauté the meatballs in a skillet with 2 tablespoons of vegetable oil over medium-high heat until nicely browned

Italian Wedding Soup with Gluten Free Basil Crackers

Italian Wedding Soup with Gluten Free Basil Crackers

 

Italian Wedding Soup with Gluten Free Basil Crackers

Italian Wedding Soup with Gluten Free Basil Crackers

Nutrition Facts
Serving Size 764 g
Amount Per Serving
Calories 327 Calories from Fat 92
% Daily Value*
Total Fat 10.2g 16%
Saturated Fat 2.1g 10%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 2241mg 93%
Potassium 852mg 24%
Total Carbohydrates 34.2g 11%
Dietary Fiber 6.2g 25%
Sugars 4.9g
Protein 24.6g
Vitamin A 95% • Vitamin C 23%
Calcium 9% • Iron 25%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points
Italian Wedding Soup with Gluten Free Basil Crackers

Italian Wedding Soup with Gluten Free Basil Crackers


8 Comments

Smokey Potatoe Baycn Bisque with Dark Rye Bread #VeganMoFo #VeganPotatoBaconSoup

Smokey Potato  Bacyn Bisque with Dark Rye Bread

Smokey Potato Bacyn Bisque with Dark Rye Bread

MoFo recipe # 6 is Smokey Potato Bacyn Bisque with Dark Rye Bread. This is now my new favourite soup. Creamy and rich, full of potato’s and Bacyn, a perfect Fall soup.

The ingredient that takes this soup over the top is the Bacyn. The recipe for this is from The Gentle Chef. Chef Skye Michael Conroy has a wonderful website full of amazing vegan dishes. He is a master at reproducing dishes that are normally full of meat and dairy. While some vegans think it is abhorrent to replicate animal products, I like to be able to taste dishes that I loved before I became vegan.

I became a vegan for three main reasons. Firstly for my own health as it is now well documented that eating animal products is harmful to our helth. Secondly and equally important, to prevent the cruelty and death of animals.  Lastly to prevent more environmental damage to our world. I still love the taste of dairy and meat, I just choose not to enjoy that taste at the expense of my health, innocent animals or the environment, so when I can replicate those tastes in a vegan recipe, I am very happy.

I have included the recipe for the Bacyn or “Bacun” as Chef Skye named it, at the very end of the post. In the ingredients list, I have added a link to an article in  “Free From Harm” that has the recipe in it as well.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Smokey Potato  Bacyn Bisque with Dark Rye Bread

Smokey Potato Bacyn Bisque with Dark Rye Bread

Smokey Potato Bacyn Bisque with Dark Rye Bread

Makes 10 servings
Ingredients
5 large baking potatoes, cooked and cut in 1-inch cubes

  1. 2 Tblspns vegan butter
    8 slices bacyn, chopped and cooked until crisp  (reserve some for topping)
    1 cup  onion, chopped
    1 clove garlic, minced
    2/3 cup all-purpose flour
    6 cups vegan chicken or vegetable broth
    2 cups cashew creme
    1 celery stalk finely diced
    1/4 cup fresh parsley, chopped
    1 1/2 teaspoon dried basil
    1 teaspoon salt
    1 teaspoon coarsely ground pepper
    1/2 teaspoon hot sauce

Smokey Potato  Bacyn Bisque with Dark Rye Bread

Instructions
Melt vegan butter in large pot and gently fry chopped bacyn until crispy, remove  bacyn from pan, leaving the remaining butter.

Vegan Bacyn

Add  onion and cook over medium heat, stirring frequently, until translucent. Add garlic and flour, stirring well and cook another 2 minutes.
Slowly add chicken broth to onion and garlic and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in potatoes,creme  and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil). Stir in bacyn.
Smokey Potato  Bacyn Bisque with Dark Rye Bread

Dark Rye Bread 

  • Makes 1 loaf
    1 Âľ cups + 3 Tblspns warm water
    2 ÂĽ teaspoons, or one ÂĽ ounce package active dry yeast
  • 1 Tblspn sugar
  • 2 ½ cups bread flour
    1 ½ cups dark rye flour
    1 Âľ tspns salt
  •  1 Tblspn molasses
    2 tspns caraway seeds

Activate the yeast
In a small mixing bowl, whisk together the warm water, sugar and yeast. Allow the mixture to sit for about 10 minutes until foamy

Whisk together the dry ingredients
In a medium mixing bowl, whisk together the bread flour, dark rye flour and salt until well incorporated.

Whisk together the wet ingredients
In another medium mixing bowl, whisk together the  molasses and caraway seeds and stir until just combined. Whisk in the foamy yeast.

Mix the dough
Add the wet ingredients to the bowl containing the dry ingredients and stir with a wooden spoon in one circular direction for 1 minute. Now stir in the opposite direction for 1 minute.

Coat the ball of dough in vegetable oil
Add about 1 Tblspn olive oil to another medium mixing bowl and spread it around the inside with your fingers. Use a spatula to scrape the dough into the oily bowl. With dampened fingers, form the dough into a ball and rotate it around in the inside of the bowl so it’s coated in oil.

Let the dough rise
Cover the bowl with a plastic bag and let it rise in a warm place until it’s doubled in size, about 1 ½ hours.

Let the dough rise once more
Degas the dough by pressing on it with dampened hands several times until no more gas comes out of the dough. Form the dough into a ball again and let it rise until it’s doubled in size, about 1 ½ hours.\

Proof the dough
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 its shape. It’s important to leave room under the plastic bag so the dough can rise sufficiently.
Preheat oven to 375F (191C). Bake 40 to 45 minutes. Allow to cool completely in tin before removing and slicing.

Smokey Potato  Bacyn Bisque with Dark Rye Bread

Smokey Potato Bacyn Bisque with Dark Rye Bread

 

 

Smokey Potato  Bacyn Bisque with Dark Rye Bread

Smokey Potato Bacyn Bisque with Dark Rye Bread

For this recipe, two batches of dough will be mixed to create the bacun. Dough 1 is for the darker marble layer and Dough 2 is for the lighter marble layer.

Bacyn

Makes 1 lb

Dry ingredients for Dough 1:

  • 1 cup vital wheat gluten
  •  2 Tblspn nutritional yeast
  • 2 tsp onion powder
  • 1 ½ tsp smoked paprika
  • ÂĽ tsp ground white pepper

Liquid ingredients for Dough 1:

  • ½ cup water
  •  2 Tbspns dark brown sugar or real maple syrup
  •  2 Tbspn tamari
  • 2 T liquid smoke
  • 1 Tbspn red miso paste (If you cannot obtain red miso paste, substitute with 1 tablespoon tomato paste.
  •  1 Tbspn vegan Worcestershire Sauce
  • 1 T olive oil

Dry ingredients for Dough 2:

  • â…“ cup vital wheat gluten
  •  1 Tblspn garbanzo bean flour (also known as chickpea flour)
  • 1 tsp garlic powder
  • Liquid ingredients for Dough 2:
  • â…“ cup water
  • ½ tsp fine sea salt
  • 1 Tblspn olive oil

Dough 1 Technique:

Preheat the oven to 325°F. Whisk together the dry ingredients for Dough 1 in a large mixing bowl. Stir together the liquid ingredients for Dough 1 in a separate bowl or measuring cup until the brown sugar and miso dissolves. Add the liquid ingredients to the dry ingredients and mix well to incorporate. Divide the dough into 3 pieces. Set aside. Dough 2 Technique: Whisk together the dry ingredients for Dough 2 in a small mixing bowl. Stir together the liquid ingredients for Dough 2 in a separate bowl or measuring cup until the salt dissolves. Add the liquid ingredients to the dry ingredients and mix well to incorporate. Divide the dough in half. Now you will begin the layering process which will create the marbling effect for the bacun. First, tear off a large sheet of 18-inch wide heavy-duty aluminum foil and place it on your work surface. Take a piece of Dough 1 and flatten and spread the dough on the foil until it is about ¼-inch thick. You don’t need to worry about the shape. Next, using your fingers spread ½ of Dough 2 over the dark layer of dough. Flatten and spread another piece of Dough 1 over the light marble layer. Spread the remaining portion of Dough 2 over the dark marble layer. Finally, flatten and spread the last piece of Dough 1 over the top. If the layers don’t stack perfectly, that’s good, because if you are too precise the bacun will look like it was made by a machine. For this recipe imperfection is actually a benefit. Shape the dough into a rectangular “slab” about 1-inch thick. Once again, don’t worry about being too precise; the dough will expand during baking to conform to the shape of the foil package. Sprinkle the bacun with some coarse ground black pepper or smoked black pepper, if desired; or for sugared bacun, brush with real maple syrup or rub with dark brown sugar. Wrap the slab of bacun in the foil (don’t roll), creating a flat package. Fold in the sides of the foil (like wrapping a gift), pinching to seal the foil as you fold. Place the package seam side down directly on the middle oven rack and bake for 90 minutes. Cool the bacun in the foil until the package can be handled comfortably before opening. Slice the bacun thick for chewy bacun or thin for crispy bacun. The bacun can be stored in the refrigerator for up to 10 days or in the freezer for up to 3 months. Fry the bacun slices in a skillet with a generous coating of cooking oil until lightly browned and crisp around the edges. Avoid overcooking or the bacun will be dry and hard. Transfer to a plate lined with paper towels to blot any excess oil.

Vegan Bacyn

Vegan Bacyn

Nutrition Facts
Serving Size 408 g Incl 1 slice Rye Bread
Amount Per Serving
Calories 582 Calories from Fat 185
% Daily Value*
Total Fat 20.5g 32%
Saturated Fat 4.0g 20%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1154mg 48%
Potassium 1088mg 31%
Total Carbohydrates 81.1g 27%
Dietary Fiber 11.1g 45%
Sugars 6.8g
Protein 21.9g
Vitamin A 6% • Vitamin C 42%
Calcium 6% • Iron 38%
Nutrition Grade A-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points

 

Smokey Potato Bacyn Bisque with Dark Rye Bread

Smokey Potato Bacyn Bisque with Dark Rye Brea