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Sunday, November 29, 2020

Vegan No Yeast Bread

 Have I ever mentioned that I am terrified of yeast? For real, I am. Not sure why either. My daughter on the other hand jumps right into baking yeast bread with no problem. And her bread is really good too. 

Anyway, I came across this recipe by Gemma at Bigger Bolder Baking for a no yeast bread. Now, Gemma is not vegan but she gives vegan options for her recipes. So, when I watched her video on this bread, I said to myself, "I think I can make this". So, with lots of hesitation, I made it and it turned out perfectly. I couldn't believe it. My first loaf of bread. ha ha

Now, I want to share my version of this vegan no yeast bread. Here we go. Here is what you will need. 

1 cup oats, (I used quick oats)

1 cup vegan plain, unsweetened yogurt

1 cup plain, unsweetened plant milk

1/4 cup a neutral oil

1/4 cup agave

1 flax egg

1 1/3 cup whole wheat flour

1 cup all purpose flour

2 1/4 tsp baking powder

1/4 tsp baking soda

1 1/4 tsp salt

In a large bowl, combine the oats, yogurt, milk, oil, agave and flax egg and let it sit for at least 35 minutes, 45 minutes is best. 

Pre-heat your oven to 375 degrees and make sure your loaf pan is ready before the next step. 

In another bowl, combine the flours, baking powder, baking soda and salt. 

Add the yogurt/oat mix to the dry ingredients. Mixing until you see no more dry flour. Do not over mix as that will toughen your bread. 

Spread your batter into a lightly oiled loaf pan and smooth the top making it even.

This part is optional: you can add some whole oats on top of the bread to make it look pretty. 

Bake for 50 to 55 minutes. Insert a toothpick in the center to make sure your bread is ready. If the toothpick comes out clean, your bread is done. Remove from the oven and let cool for about 15 minutes. Carefully remove the loaf of bread from the loaf pan and set it on a cooling wrack for at least an hour. 

Slice it up and serve. I had mine with vegan butter and homemade raspberry chia jam. Enjoy. 

Tuesday, November 17, 2020

Vegan Apple Oat Bars

My favorite fruit pie has always been apple. French apple, Dutch apple or just a regular lattice top apple pie, I love them all. I have to admit though, I have never been all about the crust. I mean, don't get me wrong, I do like the crust but the filling is the best part. Don't you think?

Crusts can also be really difficult to make too. At least for me they are. That's why these bars are perfect for when you want a fruit bar/pie type of dessert. The crust is truly a no brainer. I promise you it is. 

Another great thing about this recipe is you can use nearly any fruit for the filling. I've used frozen wild blueberries, fresh apricots and now granny smith apples. Next up are peaches. I really can't wait for that one. Someone also told me they used plums and it turned out great. 

Let's get to the recipe, shall we. Here is what you will need.

1 c all purpose flour

3/4 oats (I used quick oats)

1/4 cup sugar

1/4 cup brown sugar

1/2 cup room temperature vegan butter

2 cups of apple diced about 1/2 inch

1/3 cup sugar

2 tbsp cornstarch

1 heaping tsp cinnamon

Preheat oven to 350 degrees

Line an eight inch square pan with parchment and set aside.

The crust: In a medium bowl combine the flour, oats, 1/4 cup white and brown sugars and butter. Mash everything with the back of a fork until crumbly making sure everything is nice and combined.

Remove one cup of the crust and set aside for the topping. 

Pour the remaining crumbles into the bottom of your 8x8 inch square pan and press evenly ensuring the entire bottom is covered with the crust. Set aside. 

In another bowl or the same bowl, combine the apples, 1/3 cup sugar and corn start. Stir to combine and pour over the crust.

Sprinkle the reserved 1 cup crust over the top of the apples evenly. Bake for about  40 - 50 minutes. 

Let cool before removing from the pan. Slice, serve and enjoy.🍏🍏🍏🍏

Wednesday, November 11, 2020

Vegan Cheeseburger Helper

Hello Everyone!! Hope you are all staying safe during these crazy times we are living in.

When I was looking for easy one pot meals to make I came across this vegan cheeseburger helper by Sarahs Vegan. I was never one for those helper meals. They really grossed me out. Anyway, I wanted to try something new and this was easy enough to make. I also figured since it is homemade, it just had to be better than that box stuff. Man was I right. This stuff is so good and really does taste like a cheeseburger. 

This recipe is also really great for meal prepping. One batch is good for like three or four lunches. It also heats up really nicely. 

When I first made this, I used one package of Gardein crumbles. In the video I used Beyond Fiesta crumbles. Both are really great but if I had to choose, I'd go with the Gardein crumbles.

For the beef style broth, I used Better Than Bouillon No Beef. I added 2 tsps to the water. You can also use vegetable broth. 

Let's get to the recipe shall we. Here is what you will need:

1 pkg of Gardein crumbles or your choice of vegan crumbles

1 medium onion diced

3-4 cloves of garlic minced

2-3 tbsp organic ketchup

1 tbsp yellow mustard

1 tbsp vegan worchestshire sauce 

1 tsp onion powder

1 tsp garlic powder

1 tsp paprika

1 tsp dried parsley

2 1/2 cups beef style broth

1 cup plain unsweetened plant milk

12 ounces of pasta, elbow macaroni is best in my opinion

1 - 2 cups of your favorite vegan cheddar shreds.

In a large skillet with a lid over medium heat, add the Gardein crumbles and stir around for a bit. If they are frozen, cook until heated through. 

Add the onion and saute until tender. You can add a little water if anything is sticking. Add the garlic and let it cook for just a minute.

Add the ketchup, mustard, worcestershire sauce and spices and stir to combine. 

Add the beef style broth, milk and pasta. Stir around. Bring to a boil, reduce the heat, cover and simmer for about 15 minutes.

The liquid should be mostly absorbed by the pasta.  

Add the cheese and stir until melted. 


Tuesday, November 3, 2020

Vegan Breakfast Pizza

Hey everyone!!! I know it's been a really long time since my last post. I had no intention of staying away for so long, but you know it's 2020 and everything is messed up. 

If you know me, you know I love a big Sunday morning breakfast. I always have and this pizza is now in my meals to have on Sunday. Not every Sunday, but maybe every couple of months. I promise you this gravy is so freaking good. OMG!!!

I won't bore you with any other details so let's get to it. 

The crust is easy. It's just crescent dough rolled out in a rectangle. You can roll out two, four or the entire package. Bake according to package directions. Do not over bake because it will need to go back into the oven to heat everything up and melt the cheese. 

For the gravy you will need:

1 package of Beyond breakfast patties 6 count thawed

2 tbsp of all purpose flour

1 1/2 - 2 cups plain unsweetened plant milk (I used almond)

salt & pepper to taste

In either a stainless steel or cast iron skillet, crumble up and cook the sausage. Once it's cooked, sprinkle the flour it and whisk around to make sure the rawness of the flour gets cooked. 

Once the flour is cooked, add the plant milk a little at a time and whisking as you go. Eventually you will have a nice thick breakfast gravy that you will want to eat right out of the pan. When the gravy is done, set aside.

The tofu scramble. This is how I make my scramble but you can make it however you like and this is for half of a package. The refrigerated ones that are like 14 or 15 ounces. 

In a non stick pan that has been heated on medium, crumble and squeeze the tofu into the pan and let it cook for a few minutes to let the water evaporate. 

Once the tofu has cooked for a few minutes, add the following:

1 tbsp nutritional yeast

1 tsp Italian seasoning

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 tsp turmeric

1/8 tsp black salt (kala namak)

1 tbsp tamari

a sprinkling of black pepper

Combine all of these ingredients with the tofu. 

Time for assembly. The gravy is like the sauce so layer the crescent dough crust with some of the gravy. Add some of the tofu scramble and some of your favorite vegan shredded cheese. Return to the oven to let everything heat through and let the cheese melt and enjoy. I now you will.