Tag Archives: flour

Vegan EVERYTHING Bagels

I absolutely love the smell of yeast rising and bread baking on a lazy weekend morning. It helps warm the house on these winter days and fills the air full of delicious smells. Bagels are one of my favorites things to make because they seem so complicated but are relatively simple – it just takes a little time and patience. Things can be simplified even further if you have a stand mixer. If you don’t have one – that’s OK – it’ll just take a little more elbow grease.

In a large bowl combine the warm water, yeast, and sugar. Give it a good stir and let sit for 5 minutes. It should start to bubble as the yeast activates. Combine the salt and flour in a separate bowl. Slowly add it to the water mixture. I used my KitchenAid mixer on its lowest setting with the dough hook and let it run for about 10 minutes until the dough formed a nice, smooth ball that didn’t stick to the bowl.

Cover with a towel and set aside in a warm place to rise for 1 hour. My house is pretty cold so I turned my oven on just long enough to get it warmed up and slipped the covered bowl inside. The dough will have doubled in size. Punch it back down with a fist and remove from bowl on to a cutting board.

At this point preheat your oven to 400° and bring 3 quarts of water to boil in a large pot. Once the water is boiling, stir in 3 tablespoons of sugar. My understanding is that sugar or baking soda in the water help give the bagels more color or shine. Also combine your toppings together in a small bowl and line a baking sheet with parchment paper. I don’t like scrambling towards the end so having all these small details out of the way will help a lot.

Cut the dough in half then into fourths so that you end up with eight pieces. Roll them into tight balls and use a thumb to press a hole into the middle of each, stretch the dough until the hole is about 1 ½ inches in diameter.

Drop as many as will comfortably fit into the pot of boiling water. Allow to boil on each side for 30 seconds then remove from the water bath. This might need to be done in several batches. I brushed a little melted vegan butter onto the tops of each bagel before dipped each into the bowl of toppings.

I used a mixture of black and white sesame seeds, poppy seeds, dried minced onion, and caraway seeds. Make sure to give each a generous coating then place onto the parchment lined baking sheet and bake in oven for 20-25 minutes or until the tops are nicely browned. By this point the kitchen will smell amazing and you’ll be jonesing for a hot bagel fresh out of the oven. Top them with whatever you like – I prefer a little vegan cream cheese and alfalfa sprouts. Enjoy!

Everything Bagels
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Ingredients
  1. 2 teaspoons active dry yeast
  2. 1 ½ tablespoons sugar
  3. 1 ¼ cups luke warm water
  4. 3 ½ cups bread flour or all-purpose flour
  5. 3 tablespoons sugar
  6. 2 tablespoons vegan butter
  7. 1 ½ teaspoons salt
  8. 1 tablespoon each of sesame seeds, poppy seeds, dried minced onion, caraway seeds
  9. 1 teaspoon coarse salt
Instructions
  1. 1. Combine water, sugar, and yeast into bowl and let sit for 5 minutes until mixture begins to bubble.
  2. 2. Mix together salt and flour and add to water mixture. If using a stand mixer, use the dough hook on a low setting for about 10 minutes. The dough should be smooth and not sticking to the bowl.
  3. 3. Cover bowl with a towel and allow to sit in a warm place to rise for 1 hour.
  4. 4. Preheat oven to 400° and place 3 quarts of water on the stove to boil.Once the water comes to a boil, stir in 3 tablespoons sugar.
  5. 5. Punch down dough, remove from bowl, divide in half, then into fourths so that you end up with 8 pieces.
  6. 6. Roll each piece into a tight dough ball. With your finger, press a hole into the center of each ball. Use a little flour if necessary. Stretch and press until the whole is a bout 1 ½ inch in diameter.
  7. 7. Drop as many bagels as will fit in your pot into the boiling water and boil for 30 seconds on each side. Remove from boiling water with a slotted spoon and place on a parchment paper lined baking sheet. Continue this process until all bagels have been boiled.
  8. 8. Mix teaspoon of coarse salt and toppings into a small bowl. Brush each bagel with vegan butter then dip into bowl with toppings. Coat each bagel generously and then place back onto baking sheet.
  9. 9. Bake in the oven for 20-25 minutes or until the tops are nicely browned.
Notes
  1. *Store in a ziplock bag. Bagels should last about a week but can be frozen for long-term storage.
Artisanal Vegan http://www.artisanalvegan.com/

Caramelized Onion & Kalamata Olive Focaccia

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I recently decided that I was going to limit my bread consumption. At least on a trial basis. For health reasons. Right.  So what did I immediately do? I pulled out the bread machine and cranked out several loaves. Telling myself I can’t have something to eat is always a guaranteed fail because I will inevitably immediately want whatever that is.

Last week I was looking through bread recipes and for some reason recalled this small bakery that operated out of an old movie theater that I would patronize during college. I would stop by in the mornings on my way to class and buy day old scones and bread. I remember they had amazing foccacia bread. I would take it home and devour it in a single sitting, savoring every bit.

This recipe reminds me of that bread. Instead of topping the bread with olives, I’ve incorporated them into the dough. They add a nice salty bite that goes well with the sweetness of the caramelized onions on top. This bread is great on it’s own but pairs nicely with soups and stews – I ate mine with a creamy tomato soup.

onions

Peel and halve your onion. Slice into thin strips. I used a mandoline on its thickest setting to get a nice even slice. In a frying pan, bring vegan butter and olive oil to a medium heat. Add onions, salt and stir to combine. You can also add a pinch of sugar to assist with the caramelization. Stir the onions occasionally. Leave them alone long enough to brown but not so long that they burn. This took me upwards of 15-20 minutes. Remove from pan and set aside once they’ve got a nice brown on them.

Mix together the warm water, active dry yeast and agave while onions are cooking. Set aside for 10 minutes.

Combine the flour, salt, Italian seasoning, garlic powder and pepper in a large bowl. Pour in the yeast mixture and stir until a dough ball forms. I used a 5 quart KitchenAid stand mixer with the dough hook attachment. The dough formed a nice ball after a few minutes on the lowest setting.

Transfer dough to a lightly greased bowl, giving it a few turns to coat it with olive oil. Cover with a towel and allow to rise in a warm area for 30-45 minutes. The dough should easily double in size during this time.

dough

Preheat oven to 450° and lightly grease a baking or cookie sheet. Punch the dough back down and move to a lightly floured surface. knead olives into dough until they’re evenly distributed. I had to add a little flour to compensate for the liquid from the olives.

dough

Roll the dough out on the baking sheet using a rolling pin or your fingers. Roughly form it into a 1/2 inch thick rectangle. Use knuckles or fingers to create depressions 1 inch apart across the top of the dough then top with caramelized onions.

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Reduce oven temperature to 375° before placing dough into the oven. Bake for 17-20 minutes until focaccia bread is golden brown. Remove and let cool slightly before serving. Enjoy.

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Caramelized Onion & Kalamata Olive Foccacia
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Ingredients
  1. 1 large onion
  2. 2 tablespoons vegan butter plus 1 tablespoon olive oil
  3. pinch of salt
  4. since of sugar (optional)
  5. 1 cup warm water
  6. 1 teaspoon agave
  7. 1 packet of active dry yeast (2-1/4 teaspoons)
  8. 2-3/4 cups all-purpose flour
  9. 1 teaspoon salt
  10. 2-1/2 teaspoons Italian seasoning
  11. 1 teaspoon garlic powder
  12. 1/4 teaspoon pepper
  13. 1 tablespoon olive oil
  14. 1/4 cup kalamata olives, roughly chopped
Instructions
  1. Peel and half onion. Slice into thin strips. I used a mandoline on its thickest setting to get an even cut.
  2. Over medium heat, add the vegan butter and olive oil. Add sliced onions and sprinkle with a pinch of salt. You optionally add a pinch a sugar to assist with the caramelizing. Stir occasionally but allow onions to sit long enough to brown. Remove from pan and set aside.
  3. While the onions are caramelizing, mix together the warm water, yeast and agave. Allow to sit for 10 minutes.
  4. In a large bowl, mix together the dry dough ingredients. Add in the yeast mixture and combine until the dough forms a ball.
  5. Lightly grease a bowl with olive oil. Transfer dough ball to bowl and roll to coat with oil. Cover and let rise for 30-45 minutes in a warm spot. Dough should easily double in size.
  6. Preheat oven to 450° and lightly grease a baking or cookie sheet.
  7. Punch dough back down and move to a lightly floured surface. Add olives and knead until evenly distributed.
  8. Use a rolling pin or fingers to spread dough out into a rectangular shape on the baking sheet.
  9. Use knuckles or fingers to make indentations roughly 1 inch apart across the top of the dough and top with caramelized onions.
  10. Reduce oven temperature to 375° and bake for 17-20 minutes until focaccia bread is golden brown.
  11. Let cool slightly before serving.
Adapted from Simply Scratch
Adapted from Simply Scratch
Artisanal Vegan http://www.artisanalvegan.com/

 

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Healthy(ish) Oatmeal Raisin Cookies

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This is a recipe that’s been adapted from one found on the Quaker Oats canister. They’ve been veganized and made healthier by reducing the amount of sugar and including flax, chia, and hemp seeds. I call them healthy(ish) because, while they do include several good ingredients, there’s still a fair amount of sugar. 

These cookies are highly addictive. I don’t typically eat a lot of sugary foods, so the addict in me tends to come out when I do. Case in point, I made a batch a few weeks back and ate 3 dozen throughout the course of a day. I think these would freeze pretty nicely, but I wouldn’t know since they rarely last beyond a day or two.

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Prepare your flax eggs by combining 2 tablespoons of ground flax with 5 tablespoons of water. Stir well and let sit for about 5 minutes. The mixture will start to thicken and have an egg-like stickiness. Alternatively, Energ-G Egg Replacer also works well if you happen to have it on hand.

In a large bowl, combine 6 tablespoons (1 stick) of softened Earth Balance butter with (or coconut oil) 1 cup brown sugar. Beat to a creamy consistency with a hand mixer. Incorporate flax eggs and vanilla into the mixture. Add in flour, baking soda, cinnamon, and salt. Mix well. Stir in oats, raisins, chia, and hemp seeds.  The dough will be very stiff!

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Drop dough by heaping tablespoon onto parchment lined baking sheets. Since the dough won’t rise much, I like to flatten the dough with a fork before placing them in the oven. Bake for 8-10 minutes or until golden brown. Let cool completely before devouring.

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Healthy(ish) Oatmeal Raisin Cookies
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Ingredients
  1. 1/2 cup (1 stick) vegan butter or coconut oil, softened
  2. 1 cup brown sugar
  3. 2 flax eggs or ener-G egg replacer
  4. 1 tsp. vanilla
  5. 1 1/2 cup all-purpose flour
  6. 1 tsp. baking soda
  7. 1 tsp. cinnamon
  8. 1/2 tsp salt
  9. 3 cups old fashioned oats
  10. 1 cup raisins
  11. 1 tbsp. chia seeds
  12. 1 tbsp. hemp seeds
Instructions
  1. 1. Preheat oven to 350º. If using flax eggs, mix together and allow to sit for 5 minutes.
  2. 2. In a large bowl, use a hand mixer to combine butter and sugar until creamy.
  3. 3. Incorporate eggs and vanilla.
  4. 4. Add flour, baking soda, cinnamon, and salt. Mix well.
  5. 5. Add oats, raisins, chia, and hemp seeds. Dough will be very stiff.
  6. 6. Drop dough by the heaping tablespoon onto parchment lined baking sheets.
  7. 7. Bake for 8-10 minutes or until lightly golden brown. Cool completely, Makes roughly 4 dozen cookies.
Artisanal Vegan http://www.artisanalvegan.com/

Vegan Gnocchi

 

Gnocchi with Marinara

I tried my hand at gnocchi for the first time this week. I also decided to make a simple marinara sauce to go with them, and the results where pretty good for a first attempt. I can’t say that I’ve ever had gnocchi before – perhaps in some frozen form from a grocery store, but I suspect it’s one of those foods that people always assume is difficult to make but actually isn’t. The ingredients are pretty straightforward: potatoes and flour.

Marinara

The marinara and potatoes will both take about 40-45 minutes to cook; start working on both so that they finish around the same time. In a medium sauce pan, heat olive oil to medium. Add in garlic and onions and cook about 5 minutes or until tender. Combine remaining ingredients for the marinara and simmer uncovered for 4o minutes.

Simultaneously, bring a large pot to boil, add in 2 lbs. of potatoes, and cook for 40 minutes or until the potatoes are easily pierced with a toothpick. Make sure they’re fully cooked through. One of my potatoes was still lightly hard in the middle after boiling. I think it caused some lumps to remain in the dough. Other than appearance, I don’t think this ultimately had any effect on the flavor or texture of the gnocchi.

Russet PotatoesRusset Potatoes

Remove potatoes from water and allow to drain. Use your fingers to peel skins while they’re still hot. Process potatoes through a potato ricer. I don’t own one of these so I used a box grater instead. Add flour to a fine metal strainer and evenly sift flour onto potatoes. Thoroughly incorporate both using a scraper/chopper then use hands to knead the mixture into a dough. Form into a large loaf, cover with a towel, and let rest for about 10 minutes.

The marinara should be done cooking at this point. Let it cool slightly before puréeing in a blender. Pour back into pot and set aside for later use. I kept mine simmering on the stove until I was ready to use it.

GnocchiGnocchi

On a floured surface, slice a piece from the loaf and roll to a thickness of 1″. I rolled mine out slightly thicker than my thumb. Use the scraper/chopper or a knife to cut these into .8″ pieces. Repeat this process until all of the dough has been used.

Use a floured gnocchi board or fork to give the gnocchi texture. Use your thumb to press each one along the ridges of the board or tine of the fork. It took me a few attempts but I quickly got the hang of it. This process isn’t necessary but it does look nice and is supposed to hold the sauce better.

Bring a pot of water to boil. Drop the gnocchi into the water and cook until they float to the surface. I cooked mine in several batches. This recipe could also be halved if you’re not planning on feeding several people. Alternatively, freeze the uncooked gnocchi on a parchment paper lined cookie sheet for later use. Cook the frozen gnocchi as mentioned above.

That’s all it takes and they are now ready to eat! Serve with the marinara sauce as well as salt and pepper, if desired.

Gnocchi

Gnocchi

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Vegan Gnocchi
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Gnocchi Ingredients
  1. 2lbs. russet potatoes
  2. 2-1/4 cups flour
  3. Salt (optional)
Marinara Ingredients
  1. 1 tbsp. olive oil
  2. 1/2 large yellow onion
  3. 2 garlic cloves, minced
  4. 2-14 oz. cans of diced tomatoes
  5. 1 tsp. dried basil
  6. 1/2 tsp. dried oregano
  7. 1/2 tsp. sugar
  8. 1/4 tsp. salt
  9. Pepper, to taste
Instructions
  1. 1. Bring water to boil in a large pot. Add potatoes and boil for 40 minutes. Potatoes are ready when they're easily pierced with a toothpick.
  2. 2. Begin making the marinara once the potatoes begin to boil. On a separate element, add olive oil to another pot and bring to a medium heat. Add in onions and garlic and sauté for 5 minutes or until both have softened.
  3. 3. Stir in remaining ingredients and let simmer uncovered for 45 minutes.
  4. 4. Drain and peel potatoes while they're still hot. Put potatoes through a ricer or use a box grater.
  5. 5. Use a fine mesh strainer to evenly distribute flour onto potatoes. Incorporate flour into potatoes using a scraper/chopper then use hands to knead into a dough.
  6. 6. Form into a loaf, cover with a towel, and let rest 10 minutes.
  7. 7. Remove marinara from heat and let cool before puréeing in a blender.
  8. 8. Slice a piece from the dough and roll out on a floured surface. Roll to a thickness of about 1". Use scrapper/chopper or knife and cut into .8" pieces. Repeat until all the dough is used up.
  9. 9. Use the gnocchi board or fork to create indentations on the gnocchi. With a little flour on the board or fork, use thumb to roll gnocchi along the surface.
  10. 10. Bring a pot of water to a boil. Drop gnocchi into water and cook until they begin to float to the surface. Remove, drain, and serve with marinara sauce.
Notes
  1. *Freeze uncooked gnocchi on a cookie sheet lined with parchment paper. Throw into a bag once frozen. Cook as normal.
Artisanal Vegan http://www.artisanalvegan.com/