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 š
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,
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.
Make and/or eat some thing inspired by a book or film.
Day seven of Vegan MoFo and it is the delightful Bridget Jones Diary inspired, Blue Leek and Potato Soup.
The Diary of Bridget Jones is one of my favourite books and movies. I love how imperfect she is. If you want a good laugh, then this is the movie for you.
Bridget Jones Blue Leek and Potato Soup
Now, of course you do not have to turn the soup blue……I did , just for fun with a couple of drops of blue food colouring. Poor Bridget had the misfortune of using blue string to tie upĀ the leekĀ in her soup which gave her the blue version.
blue-soup
This soup is delicious in either colour.
Enjoy,
(Blue) Leek and Potato Soup
Serves 4 – 6
2 Tblspns olive oil
5 medium potato’s peeled and roughly chopped
3 leeks, trimmed, thoroughly washed and sliced
4 cloves garlic chopped
4 cups vegetable broth
1 cup coconut milk
1 Tblspn lemon juice
salt to taste
finely chopped green onionsĀ for garnish if wanted.
Blend with an immersion blender until smooth. (or you can wait until the soup cools a little then place in small batches in a blender and process. Be Very Careful that the soup is not too hot or it could explode out of the top of the blender and cause serious burns).
Add coconut milk, lemon juice and stir to combine.,
Day three of MoFo and all is well……. Well, sort of.
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
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,
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.
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 livingĀ here. So, I guess this is my “second childhood” meal memory.
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.Ā The recipe Roasted Red Pepper Mac and CheeseĀ is so good, when I made it, I ate the entire pot full.
Enjoy,
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
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 youāre 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.
Well, it is hard to believe it is already the second last day of MoFo. Time has really flown by. I have enjoyed reading all the new blogs I have discovered and have a list a mile long of recipes I want to try.
I am ending the traditional soup recipes with a vegan version of a favourite of my children. When they were young, my son and daughter loved Hamburger Soup. This soup was filled with tasty vegetables, barley and ground meat.
This vegan version is equally tasty with finely diced mushrooms replacing the ground meat. The soft pretzels are fantastic. They are soft and light with a slightly sweet taste. Perfect for dipping in the soup.
My last post for September tomorrow will be a dessert.Ā StrawberryĀ Champagne PearlĀ Soup with Cashew Creme and Palmiers. A fitting finale for this years Vegan MoFo.
Enjoy,
Mushroom-burger Soup with Soft Pretzels
Mushroom-Burger Soup
Makes 6
1 Tblspn olive
1 Tblsp vegan butter
750g white mushrooms finely diced
1 onion, minced
2 carrots, diced
2 celery ribs, thinly diced
1/2 cup barley
1 (28 ounce)Ā can dicedĀ tomatoes
2 cups water
3 cups vegetableĀ broth
1 (10.75 ounce) canĀ condensed tomato soup
1 bay leaf
1Ā Tblspn parsley
1 tspn minced garlic
1/2 tspnĀ dried thyme
ground black pepper, to taste
HeatĀ olive oil and butter in Ā large soup pot over medium-high heat, add mushrooms. CookĀ stirring until the mushrooms have softened and released their liquid.
Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer forĀ 1 hour, stirring frequently. Remove bay leaf before serving.
Mushroom-burger Soup with Soft Pretzels
Soft Pretzels
Makes 6
1 cup non dairy milk
1 package active dry yeast
3Ā Tblspns packed light brown sugar
2 1/4 cups all-purpose flour, plus more for kneading
2Ā TblspnsĀ vegan butter, plus more for greasing
1Ā rspn fine salt
1/3 cup baking soda
2 tablespoons coarse salt
Warm the milk in a saucepan until it’s about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
Preheat the oven to 450Ā and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface.Ā Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.
Today was lovely and sunny and warm. What a wonderful treat, after all the rain and cool weather we have been having. It was so nice out, I ate my Chilli Soup on the back deck and was able to get some nice photo’s in naturalĀ light.
This soup is full of vegetables and nice and spicy. Paired with Cornbread, it is a (yet again) new favourite. It seems like every time I make a new soup it quickly becomes a favourite.
This one will be top of the list for a brief time, probably only until tomorrow’s post, but definitelyĀ onlyĀ until the last recipe. Ā I have a special finale planned for September 30th post, a dessert soup with champagneĀ and strawberries,,,,,,mmmmm, can’t wait.
Enjoy,
Chilli Soup with Cornbread
Chilli Soup
2 TblspnsĀ olive oi
1 mediumĀ onion, diced
Ā 1 red bell pepper, diced
2 Ā zucchini, diced
4 stalks of celery, diced
4 cloves garlic, grated
1 small tinĀ corn
Ā 1 largeĀ canĀ diced tomatoes along with their juices
1 can redĀ kidney beans, drained and rinsed
4 cups vegetable broth
1/4Ā tsp crushed red pepper
1/4Ā tsp cayenne pepper
1 TblspnĀ chili powder
1/2 tspnĀ ground cumin
1/2 tspnĀ thyme
Ā 2 TblspnĀ cornstarch + 1/2 cup cold water
Heat oil in large pot. Add onions, red bell peppers, zucchini and celery. Saute, stirring occasionally for 12 minutes or until the vegetables are crisp-tender. Add garlic, corn, crushed tomatoes and kidney beans. Cook stirring occasionally for 10 minutes. Add vegetable broth and bring to a boil.. Add crushed red pepper, cayenne pepper, chili powder, ground cumin,Ā &Ā thyme, stir to combine.Ā Bring to a light boil. Mix the cornstarch with cold water to dissolve and add to soup while stirring constantly. Cook for an additional 10 minutes or until slightly thickened. Taste and adjust seasonings as needed.
What a crazy week, there just doesn’tĀ seem to be enough hours in the day. Is it just me, or are the days actually shorter. I don’t mean the amount of sunlight, but actual time.Ā I swear I used to have more time to get things done…..
One great thing about posting all these soups and breads, is that I have lots of yummy meals always ready. Today’s post is a Lentil Curry Soup with Pita Bread. I am really loving making all these flat breads. They are quite simple and very tasty.
This weekend I will be cooking up a storm with the last of the recipes. including Gnocchi, Pretzels and Sourdough.
Enjoy,
Lentil Curry Soup with Pita Bread
Lentil Curry Soup
Serves 6
3 TblspnĀ Olive oil, divided
1 medium onion, chopped
1Ā medium carrot, finely chopped
sea salt and pepper to taste
2 large garlic cloves, chopped, divided
2 Tblspn (or more) curry powder
1 cup French green lentils
4 1/4 cups(or more) water, divided
1 Ā 16-ounce can chickpeas drained, rinsed
1 Tblspn fresh lemon juice
2 Tblspns vegan butter
2 green onions, thinly sliced
1 lemon, cut into 6 wedges
Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion, carrot,Ā salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown.Ā Ā AddĀ curry powder and stir until fragrant, about 1 minute. Add lentils and 4 cups water. Add extra saltĀ and pepper if required. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
Add chickpea puree and butter to lentil soup.Ā Add additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency.
Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.
Lentil Curry Soup with Pita Bread
Pita Bread
Makes 8 Pita’s
1/2 Ā tspn dry yeast
1 1/4 cups warm water (approximately 105 degrees F)
1 cup whole wheat flour
2Ā cups unbleached all-purpose or bread flour
1/2Ā Tblspn salt
1 Tblspn olive oil
Sprinkle the yeast over the warm water in a large bread bowl. Stir to dissolve. Add whole wheat flour, one cup at a time, then 1 cup white flour. Stir 100 times (one minute) in the same direction to activate the gluten in the flour. Let this sponge rest for at least 10 minutes or as long as 2 hours.
Sprinkle salt over the sponge and stir in the olive oil. Mix well. Add white flour, one cup at a time. When the dough is too stiff to stir, turn it out onto a lightly floured bread board and knead for 8 to 10 minutes, until dough is smooth and elastic. Return the dough to a lightly oiled bread bowl and cover with plastic wrap. Let rise until at least double in size, approximately 1 1/2 hours. Gently punch down.
This amount of dough will make approximatelyĀ 8Ā pita’s if rolled out into circles approximately 8 to 9 inches in diameter and less than 1/4-inch thick. :
Place baking sheets, on a rack in the bottom third of your oven, leaving a one inch gap all around to allow air to circulate. Preheat oven to 450 degrees.Ā Divide dough intoĀ eight equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter. You may wish to roll out all eight before starting to bake. Cover rolled out breads, but do not stack.
Bake 2 at a time (or more if your oven is larger) directly onĀ baking sheets. Bake each bread for 3 or 4 minutes, until the bread has gone into a full “balloon” or until it is starting to turn lightly golden, whichever happens first. When baked, remove, place on a rack for about five minutes to let cool slightly, then wrap breads in a large kitchen towel (this will keep the breads soft).
For todays soup, I have made a Chickpea and Pasta soup with a Light Rye Bread. Very fitting for the first day of Fall.
Time is really slipping by this month. It is hard toĀ believe we are alreadyĀ in the fourth week of Vegan MoFo. In order to complete my 20 posts, I will have to be a little creative and double up one day, as I have just realised that I will only be able toĀ squeeze 19 in before the end of September. Oh Well, I guess I will just slip in one extra…..:)
Enjoy,
Chickpea and Pasta Soup with Light Rye Bread
Chickpea and Pasta Soup
Serves Ā 10
1 lbĀ dried chickpeas
2 tsp bicarbonate of soda
2 Tbsp flour
2 Tbsp salt
3 litres vegetable stock or water
3 rosemary sprigs
8 garlic cloves, peeled and crushed
1/2 cupĀ extra virgin olive oil
1 lbĀ skinned fresh tomatoes, seeded
10 oz small tubular pasta such as ditalini
flat-leaf parsley, optional
Put the chickpeas in a bowl and cover with plenty of water. Mix together the bicarb of soda, flour and salt and add enough water to make a thin paste. Stir this mixture into the bowl with the chickpeas and leave to soak for at least 12 hours – preferably overnight.
When the chickpeas have doubled theirĀ sizeĀ they are ready to be cooked. Drain and rinse. Put them in a large stockpot and add the vegetable stock or water. Tie the rosemary sprigs in a muslin bag and add to the stockpot. Do not be tempted to just add the rosemary sprigs without the bag, as I did. The rosemary will fall apart and you will spend a long time fishing out the stems and leaves.
Add the garlic to the stockpot and pour in half the oil. Cover the pan tightly and bring to the boil. Lower the heat and cook over the lowest simmer until the chickpeas are tender, which can take twoĀ or threeĀ hours. Do not uncover the pan for the first hour and a half, or the chickpeas will harden. For the same reason, do not add any salt until the chickpeas are nearly ready.
Before you add the pasta, check that there is enough liquid in the pot. You may have to add some boiling water. Now, add the pasta and cook till al dente. I like to add some freshly chopped flat-leaf parsley, but the glory of this soup will be undiminished if you prefer not to. Garnish with flat leaf parsley and drizzle with extra olive oil if you like.
Chickpea and Pasta Soup with Light Rye Bread
Light Rye Bread
Makes one loaf
1 Ā¾ cups + 3 Tablespoons warm water
2 Ā¼ teaspoons, or one Ā¼ ounce package active dry yeast
2 Ā½ cups bread flour
1 Ā½ cups light rye flour
1 Ā¾Ā tspn salt
1 Tbspn sugar
2 tspn caraway seeds
Activate the yeast
In a small mixing bowl, whisk together the warm water and yeast. Allow the mixture to sit for about 10 minutes so the yeast activates.
In a medium mixing bowl, whisk together the bread flour,Ā light rye flour and salt until well incorporated.
In another medium mixing bowl, whisk together the sugar, caraway seeds and stir until just combined. Whisk in the warm water mixture from
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 Tablespoon 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 Ā½ hours.
Let the dough rise once more
Degass 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 Ā½ 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 it’s shape. It’s important to leave room under the plastic bag so the dough can rise sufficiently.
PreheatĀ your oven to 375FĀ Remove the plastic bag so the dough can rest for about 10 minutes while your oven is preheating. During the baking process, the dough will rise another 10% to 20% of it’s intended size in the process known as oven spring. Bake 40 to 45 minutes or until the bottom of the loaf sounds hollow when the loaf pan is tapped.
Cool theĀ breadĀ completely before removing it from the loaf pan.
Another cool day today, there is a real feeling of Fall in the air. The geese are gathering and that is never a good sign….oh well, at least soup is a nice warm dish.
For today’s recipe I have made a Thai Coconut Curry soup with noodles. You can use whatever type of noodle you like, the one I found is made out of bean flour. This turned out more noodle than soup, but I love lots of noodles. You can adjust the amounts for your own preference.
The Roti was a big success and very easy to make.
The calorie count for this is quite high and the nutrition table shows that it is high in saturated fat, however both of these issues are from the coconut milk. While coconut milk is high in saturated fat, it is considered a health fat.
1 bunch cilantro , rinsed well, separate the leaves from the stems
2 cupsĀ tofu , thinly sliced
2 cups veganĀ chicken or vegetableĀ broth
1 carrot, shredded
2 limes juiced
1 lemon, juiced
a small knobĀ fresh ginger
a handful baby spinach
8 ounce package rice noodles
2 or 3 green onions, thinly sliced
sea salt to taste
3 1/4 cups white flour
1 tsp salt
1 Tbsp white sugar
1 Tbsp ground flax mixed with 3 Tbsp water
1 Tbsp soy milk
3/4 cup water
1/2 cup cooking oil (safflower, palm or peanut)
1/4 cup vegan butter, melted
Preparation:
Sift flour into a bowl. Mix in sugar and salt. Form a well in the center and stir inĀ flax mixtureĀ and milk. Add water, stir to mix.
Turn out onto a table and knead until elastic, about 5 minutes. Form into a ball and allow to rest for at least 30 minutes, covered with a damp cloth or plastic wrap.
Roll the dough into a long log shape. Divide intoĀ 18 portionsĀ and shape into small balls. Brush each with oil, return to the bowl (stacking is ok) and cover. Rest for another 30 minutes (or longer).
Take one portion, spread a little oil on top with fingertips and flatten with your hands or a rolling pin.
Pick up the flattened dough and using your hands stretch and shape into thin rounds.
Heat a griddle pan well covered in oil over high heat.Ā Fry the rounds, Ā lowering the heat to medium. Turn to brown both sides, brushing with butter.
Remove from the griddle and serve hot.
Cold and rainy today, lots of leaves falling from the trees, looks like Fall has really arrived.Ā 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, cheezyĀ French Onion Soup. Mmmmmm š
Growing up in Australia, the only onion soup I ever came acrossĀ was a dry packet mix. While it was tastyĀ it certainly wasĀ notĀ drool worthy. When we moved to Canada, it was quite a few years before I tried the rich, cheesy, gooey concoctionĀ 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 itĀ was off limits……well, not any more. Thanks to the CheezĀ 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
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 theĀ Rosemary Bread that paired up with the ChiknĀ Noodle Soup, just omitting the rosemary. The baguette is cut into thick slices, lightlyĀ toasted, then placed in the bottom of the bowls before ladling the soup on top.
Enjoy,
Cheezy French Onion Soup with French Baguette
Cheezy French Onion Soup
Makes 6 serves
Ingredients
1/2 cupĀ 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,Ā or vegetable stock
3 heaping tablespoons all-purpose flour
4 cups vegetable broth
1 french baguette, sliced (recipe below)
1Ā 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 trulyĀ 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 vegetableĀ 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 halfĀ cup cheez on top of each bowl.
Place bowls on oven tray and gently broil tops.
Cheezy French Onion Soup with French Baguette
French Baguette
Makes 2 Baguettes
Ingredients
1Ā 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,Ā 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 intoĀ 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 20Ā minutesĀ orĀ until golden brown, Transfer to a rack to cool.
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 Ā 1/2Ā tsp raw apple cider vinegar
1 Ā 1/2Ā tsp tomato paste
3/4 Ā 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 toĀ form lumps. Stir vigorously until the mixture becomes very thick, smooth and glossy. Remove from heat.
stairway to vegan 