No-Knead Bread

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Recipe followed almost exactly from this blog
-I used the minimum times for each step, and added some cornmeal to the bottom of the loaf before starting to bake. I also added about a 1 teaspoon of brown sugar to the flower in step 1, to help the yeast work in the reduced time. This bread was delicious this morning with home made pesto and scrambled eggs on top!
Ingredients:
  • 3 cups all-purpose flour
  • 1½ cups luke-warm water
  • 1-2 teaspoon sea salt
  • 1 teaspoon yeast

 

Instructions:
  1. In a large bowl, stir together the flour, salt and yeast. Add the water and using a wooden spoon stir together until the mixture resembles a shaggy dough.
  2. Cover dough with a plastic wrap and let sit in room temperature for 8-18 hours. Dough will bubble up and rise.
  3. After dough is ready, preheat oven to 450 F.
  4. Turn the dough onto a well-floured surface and with floured hands form the dough into a ball. Cover with the plastic wrap and let the dough rest.
  5. While dough is resting, put your dutch oven into the preheated oven for 30 minutes.
  6. After the 30 minutes are up carefully remove the dutch oven and with floured hands place the bread dough into it. (You can put a piece of parchment under it if your dutch oven doesn’t have an enamel coating.)
  7. Replace the cover and bake for 30 minutes covered. Then remove the cover and bake for an additional 15 minutes uncovered. Bread will be golden, crusty and delicious!

Vegan Mac & Cheese

vegan mac

Recipe adapted from here, here, and here
Ingredients:
  • 2 cups water (!! measure this out, it’s actually important this time!)
  • 1 small sweet potato, peeled and chopped
  • 1 medium sweet onion, chopped
  • boiled vegetables from above
  • remaining water from the veggie pot (about 1.5 cups)
  • 1 cup raw cashews, soaked for about half a day
  • 1/3 cup nutritional yeast
  • 1 tablespoon dijon mustard
  • 1 clove garlic, minced (or 1/4 teaspoon garlic powder)
  • 1/2 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon salt, or to taste
  • pepper, to taste
  • dash of cayenne pepper (optional)
  • 1 pound pasta
Instructions:
  1. In a small pot, bring 2 cups of water to a boil. Add in the sweet potato and onion. Boil for 10-15 minutes, or until everything is soft and can be pierced with a fork. Remove from heat.
  2. In a separate pot, start boiling the water for the pasta. Cook 16 oz. of your favorite pasta, according to directions. Drain and transfer pasta back to pot.
  3. Start making the cheese sauce. Spoon out the boiled vegetables and transfer them to a blender. Add in the remaining boiled water from that pot. Be careful, it’s very hot! Add in rest of the ingredients for the cheese sauce. Blend it up and be sure to let heat out or else it can explode.
  4. Taste test and add in extra salt or pepper, if desired.
  5. Pour the cheese sauce over the pasta. Mix until well combined.

Vegan Pizza + Vegan Parmesan

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Make-ahead pizza dough:

Yields: 2 lb. dough: enough for 8 cracker-thin crusts, 4 Neapolitan-style crusts, or 1 Sicilian-style crust plus some leftover

Ingredients:

  • 1-3/4 cups lukewarm water (about 100°F)
  • 1 Tbs. extra-virgin olive oil
  • 2 tsp. kosher salt
  • 1-1/2 tsp. dry yeast (fast-rising or active dry)
  • 1-1/2 tsp. granulated sugar
  • 19 oz. (4-1/4 cups) unbleached all-purpose flour
  • Optional: wheat flour and/or cornmeal (see notes below)

Directions:

Pour the water into a 3-quart bowl or large, lidded plastic food container. Using a wooden spoon, mix in the oil, salt, yeast, and sugar. Don’t worry about dissolving all of the ingredients; just stir well to combine. Don’t bother “proofing” the yeast, either—it shouldn’t fail if used before its expiration date.

Add the flour and mix until uniformly moist. The dough will be quite wet; no kneading is necessary. (Personally, I used 3 3/4 cups AP flour, 1/4 cup wheat flour, and 1/4 cup cornmeal in my dough- and I really liked the resulting texture.)

Loosely cover the bowl with plastic wrap or partially cover the plastic container (leave the lid open a crack to let gases escape). Let the dough rise for 2 hours at room temperature. The dough will fully expand and may even begin to collapse within this time.

Do not punch down this dough—it will collapse on its own and later shrink while it chills in the refrigerator; it will never regain its height, and that’s OK.

Refrigerate the dough, loosely covered, for at least 3 hours before using.

Make Ahead Tips

The dough will keep in the refrigerator for up to 2 weeks. After 2 days, tightly cover the dough in its bowl with plastic wrap to keep the surface of the dough from drying out. You can also freeze the dough in well-wrapped 1/2-lb. balls for up to 3 weeks. Thaw overnight in the refrigerator before using.

Variations
  • Whole-wheat dough variation: Substitute 5 oz. (1 cup) whole-wheat flour for the same weight of unbleached all-purpose flour, and add 2 Tbs. additional water.
  • Cornmeal dough variation: Substitute 5 oz. (1 cup) stone-ground yellow cornmeal for the same weight of unbleached all-purpose flour, and add 1 Tbs. additional olive oil.

Pizza: 

Preheat oven to 450-500 degrees. Gather any toppings you would like, including sautéed veggies, fresh veggies, sauce, pesto, marinara, cheese, etc. (I used thinly-sliced potatoes, vegetarian sausage, and sundried tomatoes, pesto, marinara, mushrooms, caramelized onions, and basil.)

Roll out dough- I made 4 large-ish personal pizzas. Keep dough from sticking with a dusting made from a combination of flour and cornmeal.

Place doughs on pans (ideally, ones with holes in the bottom to allow dough to get crispy, but really whatever works) and pre-bake for about 5 minutes– until it’s not sticky anymore.

Add sauce/ toppings (keeping it light so it doesn’t weigh down dough) and bake until dough is golden brown– about 10-15 minutes.

Bonus Vegan Parmesan Recipe

This is the best fake-cheese ever. It tastes nutty like real parmesan, and only takes about 3 minutes to make. But you need a food processor or blender, and probably a trip to Whole Foods for the nutritional yeast.
Ingredients:
  • 3/4 cup raw cashews
  • 3 Tbsp nutritional yeast
  • 3/4 tsp sea salt
  • 1/4 tsp garlic powder
 
Instructions:
Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.

Lentil-Chickpea Burgers

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Recipe adapted from here

Note: SO  GOOD.

Ingredients:
  • 1 carrot, peeled
  • 1/4 medium yellow or white onion
  • 1 large garlic clove
  • 2 cups cooked green or brown lentils
  • ½ cup cooked chickpeas (or canned)
  • 2 large eggs
  • ½ cup old-fashioned rolled oats (or whatever you have- I used instant steel cut oats)
  • Handful fresh parsley leaves, optional (not shown in pictures)
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic chili sauce, sriracha or other hot sauce
  • 1/2 teaspoon dried herbs, such as oregano
  • ½ teaspoon fine-grain sea salt
  • ¼ teaspoon freshly ground black pepper
  • Cornmeal for dusting
  • All-purpose flour for dusting
  • Vegetable oil or extra-virgin olive oil, for the pan
  • Burger extras: buns, avocado, tomato, BBQ sauce, red onion, etc
Instructions:
  1. Cut carrot and onion into chunks and add to food processor with garlic.
  2. Add to the food processor: towel-dried lentils and chickpeas, eggs, oats, handful of herbs (optional), all of the spices, salt and black pepper. Process only until the mixture has the consistency of a chunky hummus (err on the conservative side here). Add some cornmeal and/or flour to the mix if it seems too wet to form into patties.
  3. To prepare the burgers: Divide the lentil mixture into 6 portions and shape them into patties about 1-inch thick. Dust the patties lightly with flour/cornmeal on both sides.
  4. To cook the burgers: Heat a thin layer of oil in a large skillet over medium heat. Once the oil is shimmering, cook the veggie burgers in batches. Cook until the burgers are crispy on the bottoms and the mixture holds together, about 4½ to 5 minutes. Flip the burgers carefully with a spatula and continue cooking until the second sides are firm and brown, about 4½ to 5 more minutes. Transfer the burgers to a plate, then add more oil to the pan and repeat with the remaining burgers until they are all cooked through.

Lentil Tacos

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Recipe from Epicurious

Ingredients

  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1 clove garlic, chopped
  • 1/2 teaspoon salt
  • 1 cup dried brown lentils, rinsed
  • 1/2 package (about 1 ounce) taco seasoning
  • 2 1/2 cups vegetable broth
  • 1/2 cup plain yogurt or sour cream
  • 8 taco shells
  • toppings: salsa, avocado, sour cream (I used lactose-free plain yogurt)

Preparation

Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Uncover lentils and mix in yogurt/ sour cream.  Cook uncovered until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Add toppings.

Soft pretzels

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Ingredients

  • Warm water (about 110 degrees)
  • 2 (1/4-ounce) packages rapid-rise yeast
  • 3/4 cup packed dark-brown sugar, divided
  • 6 1/2 cups unbleached bread flour
  • 4 teaspoons coarse salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces, plus more for serving
  • 1/2 cup baking soda
  • 1/2 cup pale ale-style beer
  • Pretzel salt
  • Toppings: poppy seeds, sunflower seeds, pumpkin seeds, sesame seeds, cheddar cheese, and Gruyere cheese

Directions

  1. In a medium bowl, mix together 2 cups warm water, yeast, and 1/2 cup brown sugar; let stand until foamy, 5 to 10 minutes.

  2. In the bowl of an electric mixer, mix together flour and coarse salt using your hands. Add butter and continue to mix with your hands until mixture is crumbly. Add yeast mixture and, using your hands, mix until a shaggy dough is formed and water is absorbed.

  3. Using the dough hook attachment, mix dough on medium speed until dough is tight, elastic, and smooth, 6 to 8 minutes. Cover with plastic wrap and transfer to refrigerator; let chill at least 8 hours and up to overnight.

  4. Preheat oven to 450 degrees.

  5. Roll dough out into a 14-by-12-inch rectangle. Cut dough into one dozen 12-inch-long strips, each about 1-inch wide.

  6. Working with one piece of dough at a time, roll out each piece into a 30- to 33-inch-long rope (about 3/4-inch thick), starting from the center and working toward the ends. Make a “U” shape with the rope and cross the ends over, pinching at the bottom of the “U” to form a pretzel. Return to baking sheet and repeat process with remaining dough.

  7. Cover a baking sheet with parchment paper, or spray with nonstick cooking spray. In a large saucepan, combine 8 cups water, baking soda, beer, and remaining 1/4 cup brown sugar; bring to a simmer over medium-high heat. Simmer pretzels, one at a time, about 30 seconds, holding them under the surface of the water, if necessary, using a spider or slotted spatula. Transfer to prepared baking sheet and repeat process with remaining pretzels.

  8. Sprinkle pretzels with pretzel salt and desired toppings; transfer to oven and bake for 5 minutes. Rotate baking sheet, and bake until deep brown, 4 to 6 minutes more. Remove from baking sheet and transfer to a wire rack to cool slightly. Serve warm with butter or mustard.

Coconut-Curry Fish With Sweet Potatoes and Eggplant

Simple, delicious, and easy to make! But all the photos turned out really ugly.
Recipe from Martha Stewart

Ingredients

  • 1 can (13.5 ounces) unsweetened coconut milk
  • 2 tablespoons green curry paste
  • 3/4 pound eggplant, cut into 1 1/2-inch pieces
  • 2 small sweet potatoes (12 ounces total), peeled and cut into 1-inch pieces
  • 1 sprig basil, plus leaves for serving
  • Coarse salt and freshly ground pepper
  • 1 1/2 pounds skinless cod, bass, or halibut fillet, cut into 4 pieces
  • Steamed rice, sliced Thai chiles, and lime wedges, for serving

Directions

  1. Stir together coconut milk, curry paste, and eggplant in a large straight-sided skillet. Bring to a boil, then reduce heat to medium-low and simmer, covered, 5 minutes. Stir in sweet potatoes and basil sprig; season with salt and pepper. Cover and cook, stirring a few times, until potatoes are almost tender, 12 to 15 minutes.

  2. Generously season fish with salt and nestle into skillet until partially submerged. Cook, partially covered, gently shaking skillet a few times, until just cooked through, 7 to 9 minutes. Remove basil sprig. Serve with rice, topped with basil leaves, chiles, and lime wedges.