Easy Yeast Bread

This bread recipe makes a rustic, sort of dense yeast bread. It’s simple to make and requires very little kneading, although if you like a less dense bread, you can make it the traditional way, kneading for 6-10 minutes. An hour of the prep time is simply waiting for it to rise. It is delicious – and I’m lucky I took the photo before the dog stole the entire loaf off of the table. He likes my bread and hopefully, so will you. And don’t mind the scratch on my table!

Easy Yeast Bread

Ingredients

  • 3.5 cup flour (I use a combination of white and whole wheat)
  • 2.25 tsp yeast
  • 1.5 cup warm water
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp sesame seeds (or poppy seed, if desired)

Instructions

  1. Stir yeast and sugar into warm water until dissolved
  2. Stir salt and 1 1/2 cups of flour into mixture. Cover and let sit for 30 minutes in a warm place.
  3. Add remaining flour to form a soft dough
  4. Turn out onto a floured board and knead for a couple of minutes, adding flour as needed
  5. Shape into two loaves and place on baking sheet
  6. Brush tops with warm water and sprinkle with sesame or poppy seeds
  7. Let rise for 30 minutes
  8. Bake in a 425F oven until golden (about 30 minutes)

Black Bean Enchiladas

I think that if I had a favorite kind of cuisine, it would probably be Mexican. My mom used to make enchiladas much like these, except that she used real cheese and chicken or beef instead of beans. These hearty, “cheezy” enchiladas will satisfy even the most committed Mexican food-lover. I serve these with a green salad and a cold Mexican beer with a lime wedge. Continue reading

Black Bean Calzones

These calzones are hearty and satisfying. Even non-vegans will ask for seconds, so you may want to double the recipe!

Ingredients

  • 10 oz. can black beans, rinsed and drained
  • 1 c. baby bella mushrooms
  • 1/2 medium onion, minced
  • 1/2 green pepper, chopped
  • 1-2 cloves garlic, minced
  • 1/2 c. tomato sauce
  • 1 bay leaf
  • 1 tsp italian herb blend
  • salt and pepper to taste
  • 1/2 c. water
  • Pizza Sauce
  • Pizza Crust (see notes)
  • 1 cup shredded “cheeze” (optional)

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The Best Vegan Food Blogs

It’s never been easier to be a vegan. There are so many recipe sites on the Internet that you could cook a different vegan dinner for the next ten years and barely scratch the surface. “Best” is entirely subjective, but these are the four best vegan food blogs in my opinion, especially for someone who is new to veganism and needs ideas and inspiration.

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Hearty Mushroom Soup

This soup is earthy and full flavored, redolent with onions and garlic, and thick with baby bella mushrooms in a rich vegetable broth. I based this recipe on the mushroom soup recipe at The Kitchn. I left out the dried mushrooms (since our own veggie broth used in this recipe was made with oven-dried mushrooms) and the 4 tablespoons of butter, bringing the cost and the fat way down. This soup will warm and comfort you on the coldest day! Continue reading

Vegetable Stock

This vegetable stock is a savory beginning to many soups, stews and sauces. It’s easy to make and it can be mega-cheap if you save odds and ends of vegetable scraps to use. You can use any combination of vegetables, but don’t use any of the cruciferous veggies, as you don’t want a sulfur taste to your stock. The measurements in this recipe are approximate; just be sure you use enough vegetables, keep the temperature low, and simmer for at least 1 1/2 hours.

Vegetable Stock

Ingredients

  • 2 large onions
  • 6 large carrots
  • 6 stalks celery
  • 6 large potatoes
  • 1/2 c. oven-dried mushrooms see Notes
  • 10 cups water
  • Salt and pepper to taste
  • 2 t. poultry seasoning
  • 3-4 drops Kitchen Bouquet

Instructions

  1. Wash and clean vegetables, peel if desired.
  2. Put them in a large pot with dried mushrooms and add water to cover plus about one inch.
  3. Bring to a boil, lower heat and simmer on very low heat, covered, for at least 1 1/2 hours. It will cook down; you can add a little more water if you like but it will be more flavorful if you don't add any more liquid.
  4. Remove from heat and let cool slightly.
  5. Strain broth into a clean container, using a fine mesh strainer or a strainer covered with cheesecloth.
  6. Add poultry seasoning and Kitchen Bouquet if using and stir.
  7. Add salt and pepper to taste.

Recipe Notes

*To make your own oven-dried mushrooms, spread cleaned and sliced mushrooms on a baking sheet and bake in a very slow oven (as low as your oven will go) for one hour. Turn mushroom slices and bake for another hour. Remove from oven and cool.

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