I usually don’t eat too much fattening stuff, but in it’s place I will consume lots of carbs. I love carbs, bread, potatoes, pasta, whatever. Today at work I was sitting there thinking about what I was going to eat for dinner. I do this a lot, because my job is data entry, which isn’t the most exciting thing in the world. So I decided I wanted to make a Boca burger and fries, but I had no buns. I can’t spend anymore money until my next credit card statement…so buying buns was out. I figured they would be easy enough to make, which was kind of true. The process was kind of odd so if you want to try it out, it might vary a bit from my recipe.
1 cup soy milk
2 T canola oil
2 T sugar
1/4 cup warm water
2 1/4 tsp yeast
1 tsp salt
2-3 cups flour
1. Preheat oven to 300 degrees for ten minutes and then turn off. This is to get the oven just a tad bit warm for a future step.
2. Dissolve the yeast in warm water, stir, and let sit for 5 minutes.
3. Combine milk, oil, sugar and yeast. Mix well, add salt and gradually add the flour until the dough isn’t too sticky. Make sure not to add too much flour, or else your buns will be too dense.
4. Knead the dough for 5 minutes and then place in a bowl, cover with a towel and let it rise for about 20 minutes.
5. Divide into 8 equal pieces (mine only made 7, but I like big buns…) and form them into the shape you want and place about 2 inches apart.
6. Cover with a towel and place in the warm oven for about 20 minutes. I left my oven open just a bit, so it didn’t get too warm.
7. Remove the buns and preheat the oven to 400 degrees. I sprayed a little oil on the top and put sesame seeds on, but that’s optional.
8. Bake for 8 minutes, or until the tops are golden brown.
1. Preheat oven to 400 degrees.
2. Peel a large potato, and cut in half lengthwise. Then cut the halves in half lengthwise again (confusing huh?) It doesn’t really matter how you cut it, just as long as you get little wedges.
3. Spray with oil. I have this little thing called a Misto, which is really cool. You fill it with oil and then it sprays a little amount out. I then sprinkle them with a local spice mix. It’s basically just garlic, chili peppers, onions and parsley.
4. Bake in the oven for 15 minutes, remove and flip over and bake for another 15 minutes.
I was too lazy to make my own burger, Boca never fails me.
I really wanted something sweet, but not something that would be too fattening. I’ve been wanting to experiment with an oat bar recipe, so I started with the one on Fat Free Vegan. She made hers with blueberrys, but we had a frozen bag of mixed berries that we need to use up. They aren’t too sweet, but they cured my sweet tooth.
2 cups berries (I use blueberries, raspberries and blackberries)
1/4 cup sugar
1/4 cup cranberry juice
1/2 teaspoon vanilla
2 tablespoons cornstarch mixed with juice to form a smooth mixture
3 cups oatmeal
1/2 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 ounces unsweetened applesauce
6 tablespoons sugar
6 tablespoons (3/8 cup) water
1 teaspoon vanilla
1. Preheat oven to 375 degrees and spray an 8×8 pan with oil.
2. Combine berries, sugar and juice in a saucepan. Bring mixture to a boil, then add vanilla, and cornstarch. Stir until it thickens, then remove from heat.
3. Put 1.5 cups of oats in a blender and grind into a fine powder. Pour into a mixing bowl and add remaining oats, cinnamon, salt and baking powder. Stir, then add sugar, water, apple sauce and vanilla and stir.
4. Divide the batter in half, spread one half into the pan and smooth to cover the bottom. Spoon all of the berry mix over the batter. Then cover with the rest of the batter.
5. Bake for 30 minutes, let cool and then cut into squares.
I’m trying to post more regularly, sorry for the lapse. I’ve got some recipes I want to try out anyways.
Posted in Recipes
Tagged bars, berry, oat, vegan
Almost every weekend I make pancakes. It’s the only time I get to sleep in, and actually have time to make breakfast! When I was younger I used to make green pancakes with sprinkles and chocolate chips. I’ve done without the food coloring and sprinkles, but one day I might bust them out again. But I definitely couldn’t do with the chocolate chips..
This recipe only makes 3 medium sized pancakes, but I’m sure it would do fine if it was doubled. I just cook for myself, so there’s no need for me to make a whole bunch. But one thing to be really careful about, don’t stir the mixture too much or else they will become tough and gross, and you won’t want to eat them. I made this mistake the first time I made this and was bummed.
1/2 cup flour
2 T sugar
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla
2 T canola oil
1/2 cup soymilk
Semi-sweet chocolate chips (or any vegan brand you like)
1. Heat your pan, and spray it down with some Pam or any non stick spray.
2. Mix dry ingredients and then incorporate wet until just combined.
3. Add as many chocolate chips as you would like.
4. Pour your batter! I usually use a spoon, just so I can make sure they’re even.
Yes, these pictures were taken on my bed. I’m not ashamed to admit I eat in bed…well maybe a little.
I’m not Jewish, but my brother is. So he got quite mad when I pronounced this ‘Holla’ bread. My apologies. I was at Trader Joes, and saw a lovely braided Challah bread so I decided to give it a try. I’ve never braided a loaf of bread before, so I’m quite pleased with how this one turned out! I love watching the bread rise, that’s the best part.
1/2 cup lukewarm water, 1 cup water (separated)
1 T yeast
1/4 cup sugar
2 egg replacers
2 T canola oil
1/2 tsp salt
4 1/2 cup flour
1. Dissolve sugar and yeast into 1/2 cup of lukewarm water. Let it sit for 5-10 minutes while it activates. Preheat oven to 350 degrees.
2. In a separate bowl, mix together the salt and flour. Pour in yeast mixture, remaining water, egg replacer, and oil. Mix until the dough is smooth and not sticky.
3. Knead the dough for 5 minutes, and then place in an oil coated bowl and cover with plastic wrap. Let it sit for about an hour in a warm place.
4. One dough has doubled in size, divide it into three equal pieces. Roll them out into three long ropes (about 12 in. in length) and braid them together. I like to tuck the ends in once I’m done braiding. Cover with a towel for half an hour.
5. Brush the top with some melted Earth Balance or oil. Bake in oven for 25-30 minutes, or until the top is golden brown.
This was my first Challah Bread, but definitely not my last! The crust was hard with a nice squishy inside, that went perfect with a nice spread of butter on top. Enjoy!