Soft Sourdough Sandwich Bread (No-Knead)

 

Makes 2 smaller loaves or one large if you have a large loaf pan

Ingredients

• ½ cup sourdough starter, bubbly and active (fed within 12-24 hours)
• 2 cups warm water, filtered (95º to 100º F)
• ⅜ cup (56 grams) granulated sugar
• 5 ¼ -6 (600 grams) cups bread flour 
• 2  tablespoons  extra-virgin olive oil
• 3 teaspoons salt

Instructions

1.           Add the starter to a large bowl. Mix in warm water and sugar, stirring until dissolved. Add bread flour, oil, and salt. Stir, dough will be shaggy. 

2.           Finish mixing dough by hand.  Cover with a warm, damp kitchen towel and let the dough rest for 30- 45 minutes.

3.          Then do a stretch and fold the dough by stretching 4 inches then pushing it down the middle and turning 1/4 until you make a circle. Return the dough to the bowl, cover with a damp towel, repeat once per hour for 4 fours then let rise at room temperature overnight (at least 8-10 hours) until double in size. Do not refrigerate dough.

4.           In the morning, gently stretching it into a rectangle. Roll up dough into a log shape. Cover and let the dough rest 10 minutes. 

5.           Spray bread pan with cooking spray. Tighten the dough log by gently pulling it towards you along the counter top for 5-8". Place it in TWO loaf pan, seam side down. Cover and let rise for 1-2 hours, until dough has doubled in size. Press the corner edge of the dough in 1/2" and if the indentation remains, it's ready to bake.

6.           Preheat your oven to 375º. Bake in the center of the oven for 40 minutes. The top of the loaf should be golden in color. After 10 minutes, tilt the pan to remove the bread to cool on a cooling rack. Wait at least 1 hour before cutting (to prevent the loaf from deflating).

Notes

 

Storing

Let bread cool for at least one hour before cutting.

Store bread in a bag at room temperature for up to 5 days. 

To make chocolate dough add

• Use ¼ cup (50 grams) packed brown sugar instead of white sugar
• ½ cup  Dutch process cocoa powder
• 1 ½ teaspoons coarse salt
• ½ cup  chocolate chips
• Proceed with directions above

Farro Pilaf with Veggies and Blackened Melon

INGREDIENTS

• 4 cups low-sodium vegetable broth
  
• 1½ cups dry pearled farro
• 3 cloves garlic, minced
• 4 cups chopped fresh greens such as collards, spinach, kale, and/or chard, stems removed
• ½ of a medium cantaloupe or honeydew melon, seeded, peeled, and cut into 12 wedges
• 2 to 3 teaspoons blackened seasoning
• 4 roma tomatoes, cut into wedges
• 1 medium sweet onion, cut into ½-inch-thick slices
• 12-oz. package extra-firm silken tofu, drained
• 1 tablespoon apple cider vinegar
• ½ teaspoon dry mustard
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon sea salt

INSTRUCTIONS

• In a medium saucepan combine broth, farro, and garlic. Bring to boiling; reduce heat. Cover and simmer 25 to 30 minutes or until farro is tender; drain any excess cooking liquid. Add greens; cook and stir until wilted. Remove from heat; keep warm.
• Meanwhile, season melon wedges with blackened seasoning. Grill melon wedges, tomato wedges, and onion slices, uncovered, over medium-high 6 to 8 minutes or until lightly charred, turning once.
• For Cajun Mayo, in a small food processor combine half the tofu (save the rest for another recipe), the apple cider vinegar, dry mustard, onion powder, garlic powder, cayenne pepper, and sea salt. Process until smooth.
• Coarsely chop tomatoes and onion; stir into farro mixture. Serve melon wedges over farro mixture. Top with Cajun Mayo

Protein balls

 From this blog

• 
  3 cups rolled oats gluten free, if needed
• ▢1/2 cup vanilla protein powder
• ▢1 cup peanut butter * See notes
• ▢1/2 cup maple syrup
• ▢1/4 cup chocolate chips of choice Optional

Instructions 

• In a large mixing bowl, mix your oats with protein powder until combined. Add your peanut butter and syrup and mix well. Fold through your mix ins of choice.
• Lightly wet your hands (or spray them with cooking spray). Form 20-24 small balls of dough. Place on a plate and refrigerate until firm.
  Add ons
  

  Monster cookie protein balls

  • Protein ball base
  • 1/2 cup mini m & m’s or vegan candy buttons

  • Chocolate peanut butter balls

  • Protein ball base
  • 1/2 cup cocoa powder
  • 1/4 cup chocolate chips

  • Chocolate chip balls

    • Protein ball base
    • 1/2 cup chocolate chips

Thai Vegetable Noodle Soup

Adapted from this page

 

INGREDIENTS:

 

1⁄2 cup thinly sliced scallions or an onion chopped

2 tablespoons Thai Curry paste OR 1/4 Thai Curry coconut from a jar (costco0

6 cups stock 

1 can french green beans 

1 cup thinly sliced carrots ( I used the food processor)

4 oz. dry noodles (I used bow tie noodles)

1 cup snow peas, halved 

1 cup chopped broccoli  

2 stocks Bok choy, cut into 1-inch pieces  OR Kale ( I used the food processor)

1 cup unsweetened, unflavored plant milk 

3 tablespoons lime juice 

1 teaspoon salt 

Optional: 4 to 6 fresh basil leaves, torn into pieces 

 

Instructions:

 In a large saucepan combine scallions, Thai paste, and 1⁄4 cup water. Cook over medium 2 minutes. Add stock, green beans, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Add noodles, snow peas, broccoli, and Bok Choy or Kale; simmer 5 to 7 minutes more or until noodles are cooked. Add milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil. 

Vegan Potato Soup

• Adapted from this blog

INGREDIENTS
2 tablespoons water for sautéing instead

2 medium onions , chopped finely

2 ribs celery , diced

2 large carrots , diced

4 cloves garlic , chopped finely

2 teaspoons salt , plus more to taste

½ teaspoon ground black pepper , plus more to taste

4 tablespoons all purpose flour 

2 cups (480 mls) non dairy milk , cashew milk or soy milk are my milks of choice for savory recipes but any other unsweetened creamy non-dairy milk will work too

2½ - 3 cups  broth/stock , divided

5 medium (about 700 grams) potatoes , cut into ½ inch cubes ( I like to use Yukon Gold or red potatoes)

¼ teaspoon ground nutmeg , (optional)

1 bay leaf

INSTRUCTIONS

To a large saucepan, add water and warm over a medium heat before adding the onions, celery and carrots. Cook, stirring constantly, until the onions are just starting to get a little color, then add the garlic and cook for another 2 minutes. 

Add the salt and pepper, then the flour to the pan and stir it all around for about a minute to cook the raw flour taste out, then slowly add the soy milk, stirring as you go to work out any lumps. Then add the vegetable broth (reserving about ½ a cup / 120 mls) , chopped potatoes, nutmeg and the bay leaf. 

Stir really well then let it simmer for about 30 minutes, or until the potatoes are soft and just starting to break down. Add all of, or some of, the reserved ½ a cup / 120 mls of broth if you prefer a thinner consistency. Taste and adjust seasoning if necessary. 

Berry Vinegar

80 ml vinegar

1 cup berries 

2.5 table syrup 

Large batch

2 cups berries  (or other fruit like mangos!)

320 ML vinegar

1/2 cup Plus 2 tablespoons syrup

1 teasp salt

Heat to boil. Boil 20 mins. Cool. Blend till smooth. Refrigerate 

Lemon Rice Soup

From this Blog

Ingredients:

• 1 yellow onion, diced
• 4 carrots, diced
• 4 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 4 cups veggie broth
• 3-4 cups water
• 2 zucchini diced
• 2 cups short-grain rice, cooked
• 2 bay leaves
• 1-2 teaspoons black pepper
• 3 lemons, juiced

Instructions:

In a soup pot, saute the onion, carrots, and celery until tender (about 5 minutes), adding water as needed to keep from sticking. Throw in the garlic and cook a minute longer.

Throw in the oregano, veggie broth, water, zucchini, rice, bay leaf, and black pepper. Bring to a boil then reduce the heat and simmer for 20 minutes.

Just before serving remove the bay leaf and add the lemon juice. Use an immersion blender or regular blender to blend the soup to your desired consistency.

Potato/Fennel Soup

From this blog

Ingredients:

• 4 celery stalks, diced
• 1 onion, diced
• 3 carrots, diced
• ½ fennel bulb, diced (optional)
• 5 cloves garlic, minced
• black pepper, to taste
• 1 teaspoon fennel seeds, ground
• 2 teaspoons salt
• 2 tablespoons Nooch
• 4-5 cups veggie stock
• 3 lbs red potatoes, peeled and chopped
• 2 bay leaves
• 1 medium green cabbage, sliced
• 
  
• 1. ½ cup water ½ cup cashews, soaked in water

• or
• 2. 1/2 cup Cannelloni and ½ cup almond milk

Instructions:

In a large soup pot, sauté the celery, onions, carrots, garlic, and fennel bulb (if using) over medium high heat. Adding a splash of veggie stock along the way to keep from sticking, repeat this process about 3 times.

Next, add in the black pepper, ground fennel, Stardust, bay leaves, and nutritional yeast to the pot. Add the remaining veggie stock and potatoes to the pot, ensuring the liquid meets the top of the potatoes. Bring to a simmer and allow to cook for about 5 minutes.

Then, slowly add the cabbage to the pot one handful at a time, stirring it in as you go. Add more veggie stock if needed so there is enough liquid to reach the top of the soup. Bring back to a simmer, cover, set to medium/medium-low, and allow to cook for about 20 minutes.

To prepare the optional cashew cream, blend the water and the cashews together.

OR beans the beans and almond milk together. Add the cashew/water mixture  or bean/milk mixture to the pot and mix well. To serve, grind on more black pepper if desired and enjoy!

Thai Vegetable Noodle Soup

From this website

 Makes 6 cups

Preparation Time: 20 minutes Ready In: 25 minutes 

INGREDIENTS: 

1⁄2 cup thinly sliced scallions (green onions) 

2 tablespoons Thai Spice Blend**  (Or Thai Curry paste!)

4 cups low-sodium vegetable 

stock or water 

1 cup 1-inch pieces green beans 

1 cup thinly sliced carrots 

4 oz. dry brown rice noodles 

1 cup snow peas, trimmed and halved crosswise 

1 cup 1-inch broccoli and/or cauliflower florets 

1 baby bok choy, cut into 1-inch pieces 

1 cup unsweetened, unflavored plant milk 

3 tablespoons lime juice 1⁄8 teaspoon sea salt 

4 to 6 fresh basil leaves, torn into pieces 

This recipe requires just one pot and 25 minutes. With lots of veggies and plenty of Thai spices, this brightly flavored Thai noodle soup is both colorful and comforting. 

By Darshana Thacker Wendel 

1 In a large saucepan combine scallions, Thai Spice Blend, and 1⁄4 cup water. Cook over medium 2 minutes. Add stock, green beans, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Add noodles, snow peas, broccoli, and bok choy; simmer 5 to 7 minutes more or until noodles are cooked. Add milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil. 

Thai Spice Blend 

INGREDIENTS

 

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon ground ginger

1 tablespoon paprika

1 tablespoon dried basil

2 teaspoons dried lemon zest

2 teaspoons dried lemongrass or lemon zest

½ teaspoon ground coriander

⅛ teaspoon cayenne pepper

⅛ teaspoon ground white or black pepper

In a blender or spice grinder combine all ingredients. Blend to a fine powder. Transfer to an airtight container and store in a cool, dry place up to 6 months.

Chana Masala {Instant Pot, Slow Cooker, Stovetop}

 From this blog

Chana Masala is a delicious vegan chickpea curry made from pantry staples. Make it in the Instant Pot, slow cooker or stovetop

 

Ingredients

1 tbsp coconut oil

2 small yellow onions, diced or 1 large

4 cloves garlic, minced

1 tbsp minced ginger

2 (540mL) cans chickpeas rinsed and drained

1 tbsp garam masala

1 tbsp coriander

1 tbsp brown sugar

2 tsp cumin

1 tsp turmeric

1 tsp salt

1 (796mL) can Diced tomatoes

1/2 cup vegetable broth

3 cups chopped baby spinach

Naan, for serving (optional)

Cilantro, for garnish (optional)

Rice, for serving

1 cup dry basmati or jasmine rice

1 1/2 cups water

1 tsp butter

Instructions

INSTANT POT INSTRUCTIONS

Add coconut oil, onions, garlic, ginger, chickpeas, garam masala, coriander, cumin, turmeric, salt, diced tomatoes and vegetable broth to Instant Pot in that order. Place lid on Instant Pot and make sure valve is set to seal.

Press the pressure cook button and set to high, then cook for 2 minutes. Instant Pot will take about 15 minutes to come to pressure then pressure cook the 2 minutes.

Meanwhile, cook rice in a rice cooker while everything is pressure cooking and heat naan if serving in the oven or microwave.

Do a quick release of the pressure by flicking the switch at the top with a spoon, then open lid when pressure gauge has dropped and lid opens easily. Stir in baby spinach. Serve over rice and with cilantro/naan and enjoy!

STOVETOP INSTRUCTIONS

Add all ingredients (besides spinach, naan, cilantro and rice) to a large pot on the stove and bring to a boil. Simmer for 30 minutes, then stir in spinach.

Meanwhile, cook rice in a rice cooker while everything is cooking and heat naan if serving in the oven or microwave. Serve over rice and with cilantro/naan and enjoy!

SLOW COOKER INSTRUCTIONS

Add all ingredients (besides spinach, naan, cilantro and rice) to slow cooker. Cook on low for 6 hours or on high for 3 hours. 

Meanwhile, cook rice in a rice cooker while everything is cooking and heat naan if serving in the oven or microwave. Serve over rice and with cilantro/naan and enjoy!