Two Colored Bread

Two-Colored Bread

I haven’t baked bread for a long while, and I’ve never baked a two-colored bread. The greener part didn't ended up with that strong color but the bread was yummy.

 

This amount of dough makes just one bread.

Bread dough:

• 6 g dry yeast
• 2,5 dl water
• 1/2 teaspoons salt
• 4 dl bread flour
• 2 tablespoons olive oil

For the Yellow dough:

• 1 carrot (about 80 g), finely grated
• pinch of turmeric
• 1 dl spelt flour
• 1/2 dl wheat flour

For the green dough:

• 2 dl arugula, finely chopped
• 2 tablespoons leftover pesto sauce (or chopped basil leaves)
• 1 teaspoon dried basil
• 1 dl spelt flour
• 1/2 dl wheat flour

First, I mixed the dry yeast in some of the flour, and dissolved it in a big mixing bowl in 2,5 dl water a little warmer than my hand, and stirred this for a minute with a wooden spoon. I added salt, and then flour, 1 dl at a time, blending well to form a runny dough. In the end, I added olive oil, and blended it in.

Then I divided the dough in two equal parts, placed these in two bowls, and added the rest of the ingredients to each dough, the yellow and the green one. First, I added spices and veggies, second, spelt flour, and third, the rest of the flour. I added as much flour as was needed to form a relatively stiff dough, and then kneaded the doughs for a few minutes each.

Now the doughs needed to rise. I placed the two bowls in the washbasin of the kitchen sink, filled halfway with warm water. Then I covered the bowls with plastic wrap to make sure that any draft kept away. I let the doughs todouble their size.

Then, I preheated the oven to 200 degrees Celsius, and greased a rectangular bread tin. I patted the green dough on the bottom of the tin. I then braided the orange dough on top of it: I divided the dough in four parts, and then formed a long strip of each part, and then twirled each set of two around each other. (Another option would be to just flatten the yellow dough on top of the green one.)
Now, I let the bread rise again for half an hour. Now, I baked the bread for about 35 minutes in the middle section of the oven, until it was brown on top, and the crust was crunchy.

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Zesty Quinoa Edamame Salad

Even in wintertime I like to eat salad, though the supermarket haven't much various vegetable.

Today I saw that they were having frozen Edamame and I never saw them in my local supermarket. I immediatly had to buy them.

The Marinated Cauliflower:

• 200 g cauliflower, in small florets
• juice of 1/2 lime
• grated zest of 1 lime
• pinch of salt, sugar, and cayenne pepper

I mixed all the ingredients together and let them marinate in the fridge for a few hours.

For the Salad:

• 1 and 1/2 dl quinoa, plus 2 and 1/2 dl water for cooking
• 2 cloves of garlic
• 4 dl edamame (frozen’s what we have)
• 1/2 onion, thinly sliced

This is how I usually cook the quinoa for nice and fluffy results: rinse the quinoa well, place the quinoa and the water in a small cooking pot, and cook on high heat until the water starts boiling.

Then I reduce the heat to low and cook, tightly covered, until all the water has been absorbed and the quinoa has steamed a bit, for about 20 minutes. This time I added two garlic cloves in the cooking water as well, and after the quinoa was done, removed them from the pot and saved for later use in the dressing.

The edamame we get is frozen, and I just cooked it in plenty of water for about 3 minutes, then rinsed with cold water to cool down.
After the quinoa and the edamame had cooled to room temperature I tossed them together with the onions in a salad bowl.

The Dressing:

• 1/2 dl olive oil
• juice of 1/2 a lime and 1/2 an orange
• the two cooked garlic cloves from the quinoa
• 1/2 dl chopped cilantro
• 1/3 teaspoon cumin (jeera)
• pinch of cayenne pepper
• 1/2 teaspoon sugar, or more to taste
• 3/4 teaspoon salt, or to taste
• plenty of freshly ground black pepper

I mixed everything except salt and pepper together in the food processor until smooth and light green.

Then I seasoned the dressing with salt and pepper, tossed the salad and the cauliflower florets with the dressing, and garnished with a few yellow cherry tomatoes.

This makes quite a large batch – they tasted mighty delicious after half a day of refrigeration as well.

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Potato Salad with warm Onion Dressing

I finally feel a little better. I had high fever and swet the whole night. No vomite anymore and I can eat more and more.

Anyway I canceled work for tomorrow, better staying at home one more day than going to work with sickness.

I found in the refrigerator some already cooked Potatoes and first I thought about making mashed Potatoes but then I canced my mind and made a potato Salad with a Dressing.



 

 

 

Potato Salad with warm Onion Dressing

 

 Serves: 6 Prep: 8min Cook: 33min Total: 56min

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

• 2 pounds red potatoes, cut into large chunks
• 1 tablespoon canola oil
• 1 large red onion, chopped
• 1 clove garlic, chopped
• 3 tablespoons cider vinegar
• 3 tablespoons apple juice
• 1 tablespoon stone-ground mustard
• 1/4 cup chopped parsley
• 1/8 teaspoon salt

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Directions

1. Place a steamer basket in a saucepan with 1/2" of water. Place the potatoes in the steamer. Bring to a boil over high heat. Reduce the heat to medium, cover, and cook for 20 minutes, or until tender. Rinse briefly under cold running water and drain. Place in a large serving bowl.
2. Meanwhile, heat the oil in a medium nonstick skillet over medium heat. Add the onion and garlic and cook, stirring, for 8 minutes, or until the onion is very soft.
3. Add the vinegar, apple juice, mustard, parsley, and salt. Cook for 2 minutes, or until heated through. Pour over the potatoes. Toss to coat well. Let stand for at least 15 minutes to allow the flavors to blend.

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Easy Baked Tomato Risotto

 

This is a really easy risotto recipe.

 

Prep time: 5 mins

Cook time: 50 mins

Total time: 55 mins

 

Serves: 3-4

 

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 cup arborio rice
• 19-oz (540 mL) good-quality pasta sauce (OR 19-oz/540mL stewed tomatoes + 1 tbsp italian seasoning + 1 tsp sugar + 1tsp salt)
• 2 cups vegetable broth
• 150g baby spinach, about 8 cups
• Pine nuts, toasted (optional)
• Nutritional yeast (optional)

Instructions

1. Preheat oven to 200C
2. In a large saucepan, heat the oil over medium-high heat and cook onion and garlic until soft, about 5 minutes.
3. Stir in rice until coated, then pasta sauce (or tomatoes), and cook another 5 minutes.
4. Add broth (and seasonings, if using plain tomatoes), and bring to a boil, stirring often.
5. Transfer to oven-safe dish if necessary, and cover tightly. Bake in centre of oven until all liquid is absorbed, about 30 minutes.
6. Remove from oven and stir in spinach.
7. Optional: garnish with pine nuts and/or nutritional yeast.

Notes

Serves: 3-4 mains, more if serving as a side dish.

Gluten-Free Blueberry Scones

I made our gluten-free scones vegan with an easy egg substitute of 1 Tbs. flaxseed meal mixed with 3 Tbs. of warm water per egg needed. Just let the mixture sit for 10 minutes until it thickens. This works well in most baked goods, including cakes, cookies and muffins.

Ingredients

• 6 Tbs. warm water
• 2 Tbs. flaxseed meal
• 2 cups Jules Gluten Free™ All Purpose Flour, plus extra for dusting work surface
• 1/4 cup granulated cane sugar
• 2 tsp. gluten-free baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 4 Tbs. Earth Balance® Coconut Spread, very cold
• 3/4 cup coconut yogurt, vanilla flavor
• 1/2 cup fresh or frozen blueberries
• 2 Tbs. granulated cane sugar for topping
• 1 tsp. ground cinnamon for topping

Instructions

1. Preheat oven to 400° F. Line baking sheet with parchment paper.
2. Stir together water and flaxseed meal in a small bowl; let stand 10 minutes.
3. Whisk together flour, sugar, baking powder, baking soda and cinnamon in a large bowl, food processor or stand-mixer bowl.
4. Cut Earth Balance® Coconut Spread into the dry ingredients using a pastry cutter, food processor or stand-mixer paddle attachment.
5. Stir in flaxseed meal mixture and yogurt until just mixed. Gently fold in berries.
6. Turn dough out onto flour-dusted surface and form into a 3/4 inch thick rectangle. Cut into triangles using a large knife or bench scraper.
7. Place scones onto baking sheet. Mix sugar and cinnamon together and sprinkle over the tops of the scones.
8. Bake 8 to 10 minutes, until lightly browned. Be careful not to overbake.

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Originally this was going to be a traditional green bean casserole and then I realized... why not put it on a pizza? I couldn't come up with a good enough reason to not try it, so I went for it. And I am sincerely glad i did.

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Green Bean Casserole PIZZA


Ingredients

pizza dough
3 pieces chopped vegan Bacon
1 heaping cup chopped fresh green beans
8 0z sliced mushrooms
2 TBL vegan white wine
1 shallot, minced
2 garlic cloves, minced
1 TBL fresh chopped sage leaves
1 TBL Butter
panko bread crumbs
french fried onions
pinch salt, pepper, & thyme

Sauce:
2 TBL Butter
1 TBL flour
3/4 cup unsweetened almond/soy milk
2 TBL nutritional yeast
pinch s&p

Originally this was going to be a traditional green bean casserole and then I realized... why not put it on a pizza? I couldn't come up with a good enough reason to not try it, so I went for it. And I am sincerely glad i did.

Preheat oven to 450. Roll out your dough and place it on either a pizza crisper (ideal) or a well greased baking sheet. Precook the dough in the oven for about 5-10 minutes or until golden. Then take it out. Meanwhile, start out by melting the butter in a skillet over medium high heat. Add the smart bacon and shallots. Let them cook a couple minutes and then add the garlic, sage, salt, pepper, thyme, and mushrooms. Once the mushrooms begin to sear and release their liquids, add the white wine and cook another couple minutes. Meanwhile, toss your green beans into a pot of boiling water and cook for 6 minutes. Drain them and run a little cold water over them so that they stop cooking. Add the green beans into the skillet with the rest of the vegetables and lower the heat while you make the sauce. Melt 2 TBL butter in a sauce pan over medium high heat and then whisk in the flour. whisk in the milk a little bit at a time as it thickens up into a nice sauce. Add the nutritional yeast and s&p to taste. Pour over the vegetables and stir well. Spread the mixture onto the precooked pizza crust and then top with a sprinkle of nutritional yeast, panko, and french fried onions. Bake in the oven for 10 minutes.

Warm Lentil salad

What a cold, windy and rainy day we got right now, defenetly not the weather for being outside. But I have to, cause my little nephew got his Birthday today, he will be 3 today and my sister is making a little Birthdaycelebration with the family. It will me a coffee and cake meeting. He's so cute and so fast growing. He was born in America, Texas. (my sister lived there with her husband - he got the chance to work abord and they came back to switzerland this years spring).

 

I'm not really a lentil lover, can't tell you why, thats something I got from my father and grandfather. Nobody in my family loves Lentil. On occasionaly I try to make something with them but till now I didn't figured out in with ways I could eat them.

 

This time I tryed to put them in salad with some Brussels and I was good I have to say :) I guess this way is one option for me to eat the lentils....

 

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Warm French Lentil and Brussels Sprout Salad

Serves 2 as an entree or 4 as a side

1 cup french lentils
3 cups vegetable broth (or water)
1 pound Brussels sprouts, cut into ribbons (lay sprouts on their sides and slice thin, creating green ribbons)
1-inch piece of ginger, grated
2 garlic cloves, minced
2 tablespoons olive oil, divided
3 scallions, chopped
1 avocado, pit removed and chopped
freshly grated pepper and sea salt to taste

Preheat oven to 325 degrees.

Add your lentils and vegetable broth (or water) to a pot and bring to a boil. Boil for 3 minutes, then bring down to a simmer. Simmer until lentils are cooked and tender (about 30 - 45 minutes). Drain any extra liquid from the pot.

Using your hands, mix the Brussels sprouts with 1 tablespoon of olive oil, ginger, and garlic. Use your fingers to get the oil worked into the Brussels sprouts well. Lay flat on a sheet pan and place in the oven for 8 minutes, turning them after 4 minutes. When cooked, the Brussels sprouts should be tender (but not mushy) and the garlic and ginger will be fragrant.

Divide the Brussels sprouts evenly amongst your plates. Top with the lentils. Add the chopped scallions, avocado, salt and pepper to taste, and drizzle with a little olive oil over the top. Serve warm.

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Quinoa Pasta with Golden Beets and Greens

 Serves 4 - 6

2 bunches of beets and greens
1 cup french lentils, uncooked (optional)
1 pound of dry pasta
4 Tablespoons olive oil, divided

1 medium yellow onion, diced

4 cloves garlic, minced

Freshly ground black pepper and sea salt to taste
a sprinkle of nutritional yeast (optional)

Wash the beets thoroughly. Chop the beet greens and put them aside. Place the beets in a medium pot, add enough water to cover, and bring to a boil. Cook on medium heat for 45 - 60 minutes, or until the skins can be rubbed off with your fingers. (To test one, fish it out of the pot with a pair of tongs and run it under cold water until it's cool enough to handle.) When the beets are ready, give them a few minutes to cool, then peel the beets using your fingers and cut them into bite-size pieces.

Meanwhile, cook the lentils (if using). Add two cups of water to a saucepan and bring to a boil over medium-high heat, then reduce to a simmer. Add the lentils and cook until they are done (but not mushy), about 25 minutes. Drain if necessary.

Cook the pasta according to package directions. Drain.

Add one tablespoon of olive oil to a pan over medium-low heat and sauté the onions until translucent, about 5 minutes. Add the garlic and beet greens and sauté for an additional 3 -5 minutes, until the greens are tender. Remove the pan from the heat and toss contents with the olive oil, pasta, and beets. 
Top with freshly ground black pepper, sea salt, and a little nutritional yeast if desired.

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Cosy being inside, when outside it's all over covered with snow

 The night was so calm, so carsounds passing by. Therefor I slept pretty well, althought I have a deep sleep every night.

 

 

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As I was in kitchen the whole yesterday, I wanted that's fast done.

Well it ended up not so fast, but so good!!

Vegan Lasagna with Basil Cashew Cheeze 

 

Yield: ~1 cup

• 1 cup raw cashews, soaked in water for 30 mins or overnight
• 2 garlic cloves, peeled
• 1/4 cup fresh lemon juice
• 1 tbsp Dijon mustard
• 1/4 cup vegetable broth or water (or more as needed)
• 1.5 cups fresh basil leaves (lightly packed)
• 1/2 cup nutritional yeast (gives the cheese flavour)
• 3/4-1 tsp kosher salt (or to taste) + freshly ground black pepper
• 1/2 tsp onion powder (optional)

1. Drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.

 also saved time by using bottled pasta sauce (1.5 bottles), but you can make homemade marinara sauce if you prefer!

 

The next thing I did was sauté the vegetables. I chopped 1 sweet onion, 1 large red pepper, 2 small zucchini, 1 cup of cremini mushrooms, and minced 3 garlic cloves.

 

While the vegetables are sautéing, you can boil your noodles. The best lasagna making tip that I can give you is to slightly undercook your lasagna noodles. I cooked mine for about 8 minutes and then quickly rinsed them with cold water. No one wants mushy noodles in a lasagna! I used Kamut noodles and they were very tasty.

 

Once that is done, it’s time to start layering your lasagna. I took step-by-step pictures to help guide you along the process. So yea…if you’re not taking a bazillion photos it should move along even quicker!

 

Tips:

• I used about 1 cup of pasta sauce on the bottom of the casserole dish.
• Use half of your basil cheeze for the 1st layer and the rest for the second layer. Ditto for the vegetables!
• You can add as much or as little cheese on top as you prefer. I think I used about 1 cup?

 

At this point you can wrap it up and put it in the fridge until you are ready to cook it, or you can bake it right away like I did.
After layering, bake in the oven, covered with tin foil, for 40-45 minutes at 400F and then remove the tinfoil and broil it over medium heat for about 4-5 minutes, watching closely.

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