Tag Archives: brown rice

Gluten-Free Vegan Pumpkin, Sundried Tomato Bread!

I’ve been working on my baking with encouragement and inspiration from Somer at VegedOut and Annie of An Unrefined Vegan. These two ladies are ace bakers and manage to survive without eggs, milk and sometimes even wheat. Pastries are a little easier since lower protein flours have a good texture for cakes and cookies, but not bread. Bread is the one thing we can’t reliably get that’s gluten-free, vegan and tasty. Usually commercially available breads fit one or two of those three criteria. Therein lies my quest.

My early attempts at gluten-free vegan bread were unreliable and didn’t always rise properly so things have come up a few notches since then.

One of the big things was getting a stand mixer with a dough hook. I can knead bread myself, but this makes mixing much more consistent. I got a cheap used $55 3.5 quart stand mixer. I’ll probably get something nicer when this one goes, but for now it’s perfect for experimenting.

The biggest issues I find with gluten-free vegan bread is that it’s usually dry, crumbly and/or dense. I’m still struggling with these issues, but things are improving slowly but surely.

My ever evolving bread recipe is currently as follows.

1 cup garbanzo flour

1 cup brown rice flour

1 cup teff flour

1/2 cup chopped sundried tomato

1/2 cup chopped nuts, sunflower seeds or pumpkin pits (shelled)

1 tsp herbes de provence

1 tsp salt

1 tsp xanthan gum

1 tsp yeast (or one packet)

1/4 cup flax meal

1 cup water, warmed slightly in the microwave

1/4 cup olive oil

1/4 cup maple syrup

1/3 cup tinned unsweetened pumpkin

Preheat the oven to 300F/150C. I combine the dry ingredients (except for the yeast in a bowl. Mix them lightly.

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I combine the water (warmed) and dissolve the yeast in it and then put that and the rest of the wet ingredients including the pumpkin in the bowl of my trusty stand mixer and give it a quick mix on the lowest setting. Then I wait for 3-5 minutes until the yeast starts to activate and look bubbly.

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After that I start to add the dry ingredients one cup at a time until it’s all mixed and doughy. It’s usually pretty sticky but holds its form well. I plop that onto a floured baking sheet and quickly mold it into a loaf form. (I haven’t tried any other formation, but you’ll know when I do!)

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I slash the top of the loaf to allow some of the steam to escape. When I tried skipping that step I ended up with a loaf of bread that looks like it exploded in the oven. I baked this for 2 hours and then started checking every 5 minutes to see if it was cooked all the way through by checking to see if a knife inserted into the middle of the loaf came out clean.

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This bread is still a little dense, but the flavor and texture are getting there fast. We’ve been enjoying it for simple things like grilled ‘cheese’ or toast with jam or vegan cream cheese.

 

This is Christie, signing off!

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The Other Lazy Vegans: TV Dinner 7

Apparently I’m dating myself by using the term “TV dinner” so I’ll just pretend it’s a play on the title of our blog. Whatever. We’re trying more Amy’s tonight because holidays are too cooking intensive for me to handle sometimes. This time it’s the brown rice and vegetables bowl.

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This one looked pretty good right out of the box.

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After microwaving it maintained a fairly attractive visage. The vegetable had a good texture: the broccoli was just on the brink of crossing from tender to mushy but I’ll forgive that fact given how little time I spent standing over the stove.

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The flavor wasn’t anything special but certainly wasn’t offensive. It benefited greatly from the addition of some soy sauce (Brent) and teryaki sauce (me).

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This is one I’d do again for the nutritional profile, ingredients and versatility of the flavors. It’s just too easy.

This is Christie, signing off!

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Easy Miso Tofu

Maybe it’s the change of season, but I have found myself yearning for comfort food. I’ve been thinking about one dish in particular for the past few days: my Mom’s baked catfish. How could I recreate this dish, vegan-style? Pretty easily!

First, I grabbed a block of tofu and pressed it overnight using my TofuXpress. Then, I scored the tofu and let it sit in some miso paste and chopped green onion for several hours.

I cooked the tofu by baking the entire block in a toaster oven at 350 degrees for about 12 minutes. While it was baking, I took some brown rice and quinoa that I had in the fridge and heated them together in a pan, seasoning it with soy sauce and some garlic powder.

It really was as simple as that! I definitely want to tweak the recipe a bit, be more fancy with the seasoning and really crust some of that miso on there. But this hit the spot and satisfied my catfish craving. –Melissa

 

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Rice Cooker Cuisine: Persian-Inspired Rice & Lentils

This dish was my attempt to recreate the dish I had at Noon-O-Kabab a few weeks ago. As you’ll see, my creation doesn’t look anything like adas polo, but it was easy to make, made my kitchen wonderfully fragrant, and was a pretty good replication in terms of flavor.

Ingredients:

1 cup brown rice
1 cup lentils (I used red)
2 cloves garlic, minced
1/2 an onion, chopped
2 dates, pitted and chopped
1/4 tsp cinnamon
1/8 tsp cumin
salt and pepper to taste
olive oil

I put the brown rice and lentils in my rice cooker pot, rinsed them, and then added water to fill up to the 2 cup line. I did measure out the water this time around for those of you who don’t have a rice cooker: it was just under two cups of water. I also want to note that the rice was slightly undercooked, so I will go with 2 and a half to 3 cups of water next time. I put the pot in the cooker and then turned it on.

Immediately after pushing the “on” button, I prepared the garlic, onion, and dates. I then heated some olive oil in a pan and browned the garlic, onion, and dates along with the spices. When the onions were nearly translucent, I removed it from heat and then added it to the rice cooker pot, stirring it in to the rice and lentils. Tip: use a wooden spoon or spatula when mixing stuff around in a rice cooker! Anything metal can scratch the pot and that is no bueno.

I stirred the mixture every 5-10 minutes to keep it from sticking. It stuck a bit anyway. Sigh. The above photo how it looked when the rice cooker first thought it was finished. I gave it a quick stir and pushed the “on” button again, and it cooked for at least another 5 minutes.

Finished! I had a moment of panic at first (uhhh… where did my lentils go! I need my protein and iron!) but the lentils had gotten mushed in with the rice pretty quickly.

I sprinkled some salt and pepper on tomato, onion, and bell pepper and broiled it in the toaster oven for about 10 minutes. They were a great accompaniment to the rice and lentils.

Mmmmm… cinnamon…. –Melissa

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Rice Cooker Cuisine: Persian-Inspired Rice & Lentils

This dish was my attempt to recreate the dish I had at Noon-O-Kabab a few weeks ago. As you’ll see, my creation doesn’t look anything like adas polo, but it was easy to make, made my kitchen wonderfully fragrant, and was a pretty good replication in terms of flavor.

Ingredients:

1 cup brown rice
1 cup lentils (I used red)
2 cloves garlic, minced
1/2 an onion, chopped
2 dates, pitted and chopped
1/4 tsp cinnamon
1/8 tsp cumin
salt and pepper to taste
olive oil

I put the brown rice and lentils in my rice cooker pot, rinsed them, and then added water to fill up to the 2 cup line. I did measure out the water this time around for those of you who don’t have a rice cooker: it was just under two cups of water. I also want to note that the rice was slightly undercooked, so I will go with 2 and a half to 3 cups of water next time. I put the pot in the cooker and then turned it on.

Immediately after pushing the “on” button, I prepared the garlic, onion, and dates. I then heated some olive oil in a pan and browned the garlic, onion, and dates along with the spices. When the onions were nearly translucent, I removed it from heat and then added it to the rice cooker pot, stirring it in to the rice and lentils. Tip: use a wooden spoon or spatula when mixing stuff around in a rice cooker! Anything metal can scratch the pot and that is no bueno.

I stirred the mixture every 5-10 minutes to keep it from sticking. It stuck a bit anyway. Sigh. The above photo how it looked when the rice cooker first thought it was finished. I gave it a quick stir and pushed the “on” button again, and it cooked for at least another 5 minutes.

Finished! I had a moment of panic at first (uhhh… where did my lentils go! I need my protein and iron!) but the lentils had gotten mushed in with the rice pretty quickly.

I sprinkled some salt and pepper on tomato, onion, and bell pepper and broiled it in the toaster oven for about 10 minutes. They were a great accompaniment to the rice and lentils.

Mmmmm… cinnamon…. –Melissa

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Stuffed Mushrooms? Shut Your Mouth! I Mean… EAT IT!

Me to Younger Version of Myself (YVoM): Guess what? I made stuffed mushrooms today.
YVoM: Shut up! Who do you think you are, Giada DeLaurentis or something?
Me: Haha. No, I’ve gone vegan and I actually cook now!
YVoM: Wait, what?
Me: I know, it’s unbelievable.
YVoM: I can’t believe you cooked stuffed mushrooms. I can’t believe you’re vegan.
Me: Listen to me. We are stronger than we think!
YVoM: Grrrreat, Future Me is still sentimental and introspective.
Me: Call the blog ‘Turning Veganese.’
YVoM: I still blog? Mmmkay. Hey, I need a photo of those mushrooms to post on the blog.
Me: Here you go.

 

Talking to yourself is normal, right? It doesn’t matter. The point is, cooking and eating vegetables is my new normal. I had some mushrooms that I bought over the weekend, and I really wanted to cook them today. So I Googled “mushrooms recipe vegan” and found this recipe from Healthy Vegan Recipes. It’s so easy and versatile and delicious! The stuffing is basically made up of spinach and ground toasted almonds with onions, garlic, and chopped up mushroom stems. I can’t wait to try it out with different spices and nuts. Oh, by the way, I burned my nuts when I toasted them the first time so be sure you watch them. Heh, burned nuts. I ended up with 10 stuffed button mushrooms and ate seven with them with some brown rice. Dinner was served!

I kind of love being vegan. xoxo… Melissa

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