Food Friday: Delicious Vegan No-Knead Bread

 

FINALLY!

We finally found a homemade vegan bread recipe that turns out beautifully with minimal effort. Recently, we had a Pampered Chef party at our house (seriously considering being a consultant) and we got a ton of stuff. One of my most dreamed about purchases is the Deep Covered Baker. Not only does it come in a beautiful deep cranberry color, but you can do tons of different things with it – including making bread!

 

Here’s what you’ll need:

  • Pampered Chef Deep Covered Baker
  • KitchenAid (or similar) stand mixer
  • Patience

 

Ingredients:

  • 5 cups all purpose flour
  • 2 tablespoons sugar (use Wholesome Sweeteners – it’s vegan!)
  • 2 tablespoons yeast
  • 1 tablespoon salt
  • 2 cups hot water (120-130 degrees F)

 

Recipe:

  • Lightly oil Deep Covered Baker (I use an oil sprayer, but a light brushing with a pastry brush works too)
  • In KitchenAid stand mixer (or large 11+ cup food processor), combine dry ingredients in large bowl
  • While machine is running on low, add hot water slowly until dough forms into a ball and starts to thump around
  • Once the dough ball starts thumping, let it spin 20 times in the bowl.
  • Place dough into greased bowl and cover with a damp tea towel (not washcloth – don’t want fibers getting on the dough)
  • Let rise 15 minutes
  • Punch down 1-3 times and shape into a large loaf
  • Place loaf in Deep Covered Baker
  • Cut a slit in top of loaf (long ways) with a flour-tipped knife (so the dough won’t stick). Create diagonal slits from the center line so you have a branch/leaf look on the top of your bread (this helps it rise – it’s not for decoration)
  • Put the lid on the Deep Covered Baker and place in a cold oven. Turn oven to 400 degrees and bake for 50 minutes
  • NO PEEKING!! The bread is rising beautifully – I promise!
  • After 50 minutes, remove from oven and turn bread out onto cooling rack.

 

vegan bread

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vegan, no knead bread

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Food Friday: Gluten Free, Vegan Biscuits and Gravy

Growing up in the south, I’m pretty familiar with good ole country food – grits, sweet tea, chicken-fried meats, and anything made with bacon, lard, and butter. Biscuits and gravy are no exception. I’m not so much a fan of biscuits and gravy, but occasionally, the craving hits me.  As it should happen, a recipe found its way into my inbox and with a little vegan magic (and a lot of googling), here’s a recipe for gluten-free biscuits & gravy.

 

Biscuits

  • 3/4 cup coconut milk
  • 1/4 cup water
  • 1 tablespoon apple cider vinegar
  • 1 cup tapioca flour
  • 1 cup rice flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 Tablespoons cold Earth Balance buttery spread

Gravy

  • 1/4 cup vegan butter
  • 1/2 yellow onion, diced
  • 4 large garlic cloves, minced
  • 5 cups mushrooms, sliced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/4 cup rice flour
  • 2 cups of water
  • 1 Tablespoon tamari
  • fresh black pepper to taste

 

PREPARATION

Biscuits:

  1. Place butter in the freezer for at least 10 minutes.
  2. Preheat oven to 450°
  3. Lightly oil a baking sheet or place a piece of parchment paper over the baking sheet.
  4. Combine coconut milk, water and apple cider vinegar in a small bowl and set aside.
  5. In a medium size bowl, add rice flour, tapioca starch, baking powder, baking soda, salt, dried basil and dried dill. Gently stir to combine.
  6. Add cold buttery spread to flour mixture and use a pastry cutter or two knives to incorporate. Don’t overmix, it will lead to hard biscuits.
  7. Pour in the coconut milk/apple cider mixture and stir until just combined.
  8. Place 1 heaping tablespoon of batter at a time on a baking sheet and cook for 10 minutes.

Gravy:

  1. Melt vegan butter in a large skillet and saute the onions and garlic for 5 minutes.
  2. Add mushrooms, herbs, and salt and cook for 4 minutes, stirring occasionally so that mushrooms don’t stick to the bottom of the pan.
  3. In a small mixing bowl add the water and the rice flour and whisk to combine.
  4. Slowly add water mixture to the mushrooms and stir to combine.
  5. Add tamari and cook on low for 4 minutes, stirring occasionally until gravy thickens.
  6. Pour warm gravy over warm biscuits.

 

Veganly Yours,

 

Megan

Food Friday: Herby Cheddar Biscuits

It’s been about a billion years since we’ve been to Red Lobster… not that I’m complaining. When I learned Red Lobster goes through more seafood than the entire country of Japan, I was done. Since going vegan, I’ve occasionally gotten the craving for those delicious herby, cheesy, biscuits served before the meals.

 

Finally! Here’s your recipe. These are deliciously wonderful and quite addicting. Best if they’re served with a large group of people, like your upcoming dinner party (or your vegan Thanksgiving!), so you don’t eat them all in one sitting.

 

INGREDIENTS

For the Biscuit:

  • 2 1/2 cups pancake mix
  • 4 tbsp cold vegan butter
  • 1 cup vegan cheddar style shreds
  • 3/4 cup almond milk (or other non-dairy milk)
  • 1/4 tsp garlic powder

For Brushing on the Top:

  • 2 tbsp melted vegan butter
  • 1/2 tsp garlic powder
  • 1 tbsp fresh parsley, minced

PREPARATION

  1. Preheat oven to 400 degrees.
  2. Using a pastry cutter or fork mix the flour and cold butter. Do not overmix, it should be quite crumbly. Add the non dairy milk, cheddar and mozzarella (or just one cup of cheddar) shreds and use your hands to form a dough (do not over-mix, it will still be quite crumbly.
  3. Place nine equal portions on a lightly greased baking sheet. You may need to roll the dough a bit to form a ball.
  4. Bake for 15-17 minutes or until light golden brown.
  5. Remove from the oven and melt the butter, garlic powder and parsley. Brush over the top of the biscuits before serving.

 

Veganly Yours,

 

Megan

Food Friday: Vegan Chai Frappucino

I became addicted to Starbucks chai lattes years and years ago. The sweet & spicy flavors blended so well with mellow soy milk that I couldn’t get enough. Eventually, I quit Starbucks cold turkey. Only occasionally do I pop in  – mostly because we’ve found a great little indie coffee place in downtown Raleigh called The Morning Times (more on them another day).

 

Earlier this week, an email from Amy’s Healthy Baking appeared in my inbox and sure enough, she had a recipe for a frozen chai treat. After whipping up Amy’s recipe, I made a few modifications and came up with another great version. Head over to Amy’s Healthy Baking – she’s got tons of great recipes: some are vegan & some are veganizable!!

 

Vegan Chai Frappucino

1 c super strong chai tea, chilled
½ c almond milk
1 tsp organic cane sugar (I use wholesome sweeteners)
2 c ice cubes
  1. Steep the chai for 30-45 minutes (the longer, the stronger) in freshly boiled water
  2. Put chai in fridge to chill it (about 20 minutes)
  3. Add all of the ingredients to a blender, and pulse until smooth.

Note: I’d be willing to bet you could make a bunch of chai at once, keep in a airtight container in the fridge and make a frappucino as often as you like. I may have to try this… 

 

Food Friday: Vegan Fried Green Tomatoes

By Megan Vick

 

My most favorite restaurant in the world is closing soon and I have been heartbroken since I got the news. Friends are out of jobs, customers are out of delicious local food, and I am out of pickled ramps and butternut squash gnocchi (not served together, I swear).

 

During our last visit there, we had delicious fried green tomatoes and I have been determined to recreate them. I think I’m doing pretty well so far… the best part is, instead of frying them, I’ve baked them in the oven for a healthier version. This recipe makes a great appetizer for 2 or small meal for 1 person. They were so good I forgot to take a picture – shocking, I know.

 

Here’s what you need:

 

  • 2 large green tomatoes (preferably organic)
  • 1/3 cup almond mik (either plain or unsweetened… I’m sure any plant milk would work here)
  • 1/2 cup flour (almond, chickpea, all- purpose… anything you like)
  • Salt, pepper, garlic powder to taste

 

Here’s how to do it:

  • Preheat oven to 425F
  • Slice your tomatoes into thick slices (or quarters if you want to be fancy)
  • Put almond milk into bowl – set aside
  • Combine flour, pepper, salt, garlic powder together and mix well in another bowl – set aside
  • Dredge tomato slices in milk, then in the flour mixture – be sure to cover both sides completely
  • Put slices on a baking sheet, pan, or dish
  • Bake at 425 for 15-20 minutes until coating is golden brown

 

Pro Tip: Serve with some vegan ranch (a la Native Foods Cafe) for dipping or a balsamic reduction – Divine!!

 

You can thank me later! Enjoy and Namaste

Food Friday Feature: The Fiction Kitchen – Raleigh, NC

By Megan Vick

 

On Thursday, July 24, Matt and I made time to treat ourselves to dinner – a fancy dinner. Despite the encroaching rain, we headed to beautiful downtown Raleigh to the all-vegan restaurant, The Fiction Kitchen. The Fiction Kitchen opened a couple of years ago and we went shortly after it opened. It was great back then, but we lived about a 40 minute drive away. Now, we’re a quick 10 minutes from the restaurant – and believe me, we’ll be there a lot more often.

 

We were greeted and seated right away and we had water on the table before I could blink my eyes. After much debating about what we would have, we decided to get the vegan tasting plate as an appetizer and some house-made root beer. Then, Matt ordered the chicken and waffles while I ordered the evening’s special, the tomato pie.

 

Tasting Plate: local crackers, spiced pecans, blueberries, peach jam, smoked cashew cream, tempeh pate, and cashew cream.

Tasting Plate: local crackers, spiced pecans, blueberries, peach jam, smoked cashew cream, tempeh pate, and cashew cream.

 

Let’s talk about this tasting plate for a minute… wait, sorry… I’m drooling. Anyway, the smoked cashew cream was maybe the greatest thing I’ve ever had. Matt and I had a great time mixing and matching different combinations. The tempeh pate with the smoked cashew cream was exquisite and the cashew cream with a little peach jam topped with spiced pecans was divine. We even ordered extra crackers so we could savor the cashew cream combinations and before our wonderfully attentive waitress took our plate, she let me scrape up the extra goodness with my finger. Oh yeah, I was that girl. Poor Matt – he just can’t take me anywhere.

 

Vegan Food

Matt’s Chicken & Waffle

 

What you’re seeing there is The Fiction Kitchen’s house made “chicken” breaded and fried better than the Colonel himself could do it. He’s also got a light and fluffy Belgian waffle under all that chicken along with blueberries and arugula. There were pros & cons with this dish. Pro: It was so good, Matt devoured it. Con: It was so good, Matt devoured it and I didn’t get any.

 

raleigh vegan food

Nightly Special – Farmers Market Tomato Pie with Fried Chicken

 

My picture of my meal did not do it justice. I didn’t turn on my flash because I didn’t want to disturb the other guests at the restaurant. I have an heirloom tomato pie with cashew creamed corn topped with fried chicken. The chicken was an additional suggestion by our waitress (did I mention how awesome she was? I think her name was Taylor…). Even though we already had an appetizer, I went for adding the vegan protein to the meal because why the hell not?! It’s North Carolina – how often do you get deliciously wonderful vegan fried chicken??

Not to mention, I had seen it coming out of the kitchen for several minutes while we ate our tasting plate and it looked so good, I couldn’t say no. I have no self-control when it comes to food. 

The tomato pie itself was delicious and the tomatoes were some of the sweetest I’ve ever had. It was quiche-like, minus the eggs, of course. And that cashew-creamed corn… Holy Southern-Style Vegan Food Batman! I could seriously eat that ALL.DAY.LONG. It was sweet and creamy, like creamed corn should be, but had a little bit of an extra kick to it too.

 

Vegan Food Raleigh

Vegan Peanut Butter Cheesecake with a Pretzel Crust

 

Ah yes, the piece de resistance – Vegan Peanut Butter Cheesecake. It’s so good, it deserves to have all the words capitalized. It was light and fluffy with a crisp, but not crispy, pretzel crust. Best of all, it was topped with soy whip. Matt suggested we share a piece and I (reluctantly) agreed. I was ridiculously full, so I am glad we shared the cheesecake. Despite the sharing, I still want to cradle the cheesecake in my arms and whisper, “My Precious,” over and over. Because it was that good.

 

Long story short – go to The Fiction Kitchen in Raleigh. If you’re a local – visit often! If you’re not a local, make time to grab some food during your visit. And if you’re travelling alone – let me know because Matt & I won’t even hesitate to join you.

 

Thanks to The Fiction Kitchen for being awesome and letting us linger in the restaurant for damn near 3 hours while we ate, talked, laughed, took pictures of food, ate some more, and drank the best root beer ever. Y’all rock. ❤

Food Friday: Inspiralized Vegan Lemongrass Thai Green Curry Soup with Zucchini Noodles

By Megan Vick

 

When I got this recipe in my feed the other day, I am fairly certain I actually drooled. At my desk.

 

I’ll be honest, I haven’t had a chance to make this yet because we’ve been getting some big orders and making soap like crazy (more on that later). But this looks seriously delicious and further cements my girl-crush on Miss Inspiralized (aka Ali). Check this amazing-ness out: Vegan Lemongrass Thai Green Curry Soup with Zucchini

 

Yummy!!!!

 

Photo respectfully borrowed from Inspiralized.com courtesy of Ali Maffucci

Photo respectfully borrowed from Inspiralized.com courtesy of Ali Maffucci