Tag Archives: vegan home cooking

Guest Blogger: In Vegetables We Trust – Buckwheat Bolognaise Garlic Bread bake, with Basic White Bread Recipe

10 Jan

The very talented Alexander, author of In Vegetables We Trust, is back with a lovely new recipe. Alex’s first recipe Slow Cooker Chili, Roasted Butternut Squash and Fennel Flatbreads won everyone over during Virtual Vegan Potluck and it’s not hard to see why. His second post Portabello Stew also did not disappoint. Follow In Vegetables We Trust on Facebook. Alex does not believe in Twitter, perhaps we can goad him into starting an account? Please welcome back Alex!

It’s new years eve and I’m already getting started on my new years resolution, to get back into baking my own bread, I baked a couple of basic white baguette shaped loaves. The house smells amazing, I probably look a bit like a weirdo sitting at my laptop smelling a piece of bread, but there is nothing like the smell of freshly baked bread. One of the best memories of my childhood was baking cottage loaves with my dad, even if the bread doesn’t turn out fantastic its a lovely experience to bake it yourself, and even stodgy loafs, when fresh out the oven smell divine!

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Ingredients:
1 tbsp olive oil
2 Small yellow onions, finely diced
2 cloves garlic, minced
1 cup of finely diced chestnut mushrooms
1 tin chopped tomato’s
1 tbsp Italian herb mix
1 cup buck wheat, rinsed
2 cups passata
1/4 cup tomato puree

1 half-sized baguette
1/2 cup fresh flat leaf parsley
2 big cloves of garlic
2 shallots
a good glug of olive oil

Method:
Pre heat the olive oil in a pan on a medium high heat, fry off the onion until softened and add the garlic, fry for a few seconds, then add the mushrooms. Give a good stir round before adding the tinned tomatoes, stock, buckwheat, herb mix and salt. Bring to the boil then reduce to a simmer, cook for 15-20 minutes, until the buckwheat is softened. Stir through the passata and tomato puree, poor the mix into and oven proof dish. Pulse the garlic, shallots and parsley with the olive oil in a food processor, then slice the baguette into 3/4 inch slices and spread on side with the parsley mix and place spread side up on top of the buckwheat tomato sauce, then pop under the grill to toast up. Spoon into bowls and enjoy!

Basic White Bread:
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Ingredients:
1 tsp active dried yeast
1 tsp sugar
1 1/2 cups tepid water
4 cups strong white bread flour
2 1/2 tsp salt
extra flour for dusting

Method:
Dissolve the yeast and sugar in the tepid water, and set aside for a few minutes, it should froth up slightly, If it doesn’t the yeast isn’t active. Mix the salt into the flour, then add the yeast-sugar-water mix a bit at a time, mixing it in with your hands. Knead on a floured surface for 8-10 minutes, until springy and elastic. Place the dough in a lightly oiled bowl and toss around in the oil so the dough it coated, cover with cling film and leave to rise in a warm place for 1 1/2- 2 hours. Once the dough has doubled in size, slice in half and form into two half baguette sizes and place on a baking tray lined with baking parchment. Leave to rise uncovered for anouther 30 miuntes, then brush with cool water, before baking in a preheated oven at 200c/390f for 30 minutes. Allow to cool on wire rack, before slicing.

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Guest Blogger: Veggietorials – Kalbi Style Baked Tofu + Pajeon {Scallion Pancake}

12 Sep

Please welcome back the lovely Pacific Islander Kobi and her blog Veggietorials, which is full of beautiful and tasty recipes. I can’t get over how pretty her pictures are and how perfect the lighting is in her photos. You can see her previous contribution to VBU! here, it was a very pretty Cucumber Wakame salad. Do check out her out on all channels: Veggietorials, Twitter, Facebook, Youtube. Welcome back Cobi!

So this is how my crazy train of thought arrived at this recipe: I read an article about a photographer that was recreating death row prisoners “last meals”.Which then prompted me to think about what I would want as my final meal. And the no-brainer answer is Kalbi. My K-peeps understand that Kalbi (Korean BBQ) is a taste that’s hard to give up. For me, it’s more about the marinade and less about the meat. Heck, everything will taste better after a swim in this marinade. It’s the perfect balance of savory-salty-sweet. I used the Hey Shuga organic cane syrup and really liked the flavor. Sometimes I blend in some grated Korean pear, but a lot of times I don’t have it and the marinade tastes just as amazing without it.

  • Perfect for portobellas before you pan fry or throw them on the grill
  • Use a reduced sodium soy sauce for the Kalbi marinade and try it on seitan
  • Marinate tempeh overnight and pan fry

The baked tofu will have a deep flavor and chewy texture. I like to slice the baked tofu thin for banh mi style sandwiches. For salads and stir fries, I prefer the tofu cubed up. And for a quick dinner, I enjoy a Kalbi tofu “steak” with pajeon, kimchi, rice and a salad.

Pajeon (Scallion Pancake) is a savory side dish that looks fancy shmancy but is quite easy to make. I use scallions, green onions, chives or other seasonal veggies from my garden. Dip pajeon into kochoojang sauce for a little heat and a spicy kick. This Pajeon recipe was adapted from Maangchi, the internet demi god of Korean cooking. I was surprised that her original recipe was actually vegan♡. When I tried it without the Vegg and baking soda, my pancake was a globby mess even though I used a non-stick pan. The results were perfect once I added baking soda and The Vegg – Vegan Egg Yolk gave it the flavor of the pajeon my grandma used to make.

Kalbi Style Vegan Baked Tofu & Pajeon {Scallion Pancake}

by Veggietorials

Prep Time: 15 minutes

Cook Time: 1 hour

Keywords: bake fry entree side sandwich snack appetizer dairy free nut-free vegan vegetarian tofu Meatless Monday Korean

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Ingredients (4 servings)

For the Baked Tofu

  • 1 block firm or extra firm organic tofu,pressed
  • 1/3 cup + 2 tablespoons soy sauce
  • 4 tablespoons organic liquid cane sugar syrup or agave nectar
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger,minced
  • 3 tablespoons green onions, finely chopped
  • 2 tablespoons mirin
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon roasted sesame seeds
  • optional-half Korean pear, grated. When using the pear, place all marinade ingredients in a blender and blend until smooth

For the scallion pancake

  • 15 thin green onions, cut into 5 inch pieces
  • 1/2 cup flour
  • 1/2 cup water
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon miso
  • 2 tablespoons The Vegg,pre mixed
  • 2 tablespoons coconut oil

Instructions

For the Tofu

Drain tofu.Remove excess water with a tofu press or wrap the block of tofu between two kitchen towels and place heavy books on top for about 20 minutes. Slice the tofu block in half so that each piece is about 1 inch thick. This process will allow the marinade to be easily absorbed.

Mix all the marinade ingredients together in a small bowl. Adjust seasoning and add black pepper to taste. Place the tofu in a rimmed dish and pour the marinade on top. Refrigerate and marinate for at least 2 hours, overnight is best.

Preheat oven to 400F degrees. Line a baking sheet with parchment paper. Place tofu in the middle of the sheet and bake for one hour total. Flip the tofu over after 30 minutes to cook and brown evenly. Remove from oven and cool slightly before slicing.

For the scallion pancake

Mix together all the pancake ingredients (except the oil and green onions) to create the batter. Heat 1 tablespoon coconut oil over high heat and place half of the scallions in even layer in the pan. Pour just enough batter over the scallions to cover them. Cook for about 2 1/2 minutes, until the edges start to form bubbles. Flip the pancake, reduce heat to medium high and cook for an additional 3 minutes. Repeat to make another pancake. Serve with kochoojang sauce if you like it spicy.

Please watch the video to master the technique.

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