Soft pretzels

Two posts in a row, I know! It'll probably be another year until the next one.

No commentary other than that these were really good and that next time I'll use less flour, less sugar and more salt.

Recipe here.

Happy New Year (and late Festivus dinner photos)

      
           Seitan "Ham" with Onion & Garlic Chutney                                              Roasted Broccoli & Cauliflower

      
              Balsamic Glazed Portobello Mushrooms                                                               Freshly Baked Bread

Happy New Year! 2009 sucked on so many levels for a lot of people so I am really hoping that 2010 will be better for everyone.

Now on to the food. The Mr. and I had a couple friends over for a Festivus dinner on the 26th. I really didn't manage to get enough photos and the seitan was taken the next day. It's hard to take photos when you've got guests waiting!

Here was the full menu:

• seitan "ham" with a pineapple chipotle glaze
• roasted cauliflower & broccoli
• mashed potatoes (not shown)
  
• mushroom gravy (not shown)
  
• green bean casserole (not shown)
  
• thyme scented onion and roasted garlic chutney
  
• balsamic glazed portobello mushrooms
  
• freshly baked bread
  

The seitan "ham" was modified from Bryanna's recipe and the glaze was modified from a Recipezaar recipe (warning, the original recipe is NOT vegan). Aside from those two, everything was my own recipe/concoction. The glaze was amazing with the "ham" and the onion chutney was a perfect accompaniment.

I thought everything turned out well and I hope our friends enjoyed the meal as much as I enjoyed cooking it! I think I'm done with holiday menus until Easter. Next dinner I think I'll do a cuisine that is generally not vegan friendly like Thai or Vietnamese or Korean.

In the meantime, Happy New Year!

P.S. If you're not already vegan, go vegan and stay vegan!

Lasagna and Roasted Garlic Breadsticks

The lovely Divine Miss V's recent lasagna post reminded me that I hadn't made lasagna in months. I used to make it about once every two weeks but just sort of stopped I think because with CSA shares, I have been a bit scattered with meal planning (we shop before we know what our share will contain). I decided after reading her post that it was high time I put together a pan of lasagna (and buy that cool lasagna pan!), so here it is.

I am fairly picky about lasagna and am not too keen on the super vegetable-heavy healthy ones. I do like the heavy "meaty" ones but I really need to be in the right mood for those. My preferred lasagna is fairly simple — a spinach tofu ricotta one with a tomato basil sauce and simply sprinkled with nutritional yeast (no other vegan cheeses.

I make the tofu ricotta by blending drained tofu with salt, pepper, herbs & spices, olive oil, apple cider vinegar, dollop of vegenaise and sometimes a sprinkle of sugar all to taste. Then I simply hand mix in some chopped spinach, assemble with medium-cooked noodles and jarred tomato basil sauce and top with some nutritional yeast and sometimes sliced mushrooms and bake for about 45 minute at about 375F. That's it.

When the lasagna was in the oven, I whipped up some dough for breadsticks. I used the no-rise recipe. scored it and sprinkled with olive oil, roasted garlic and salt and pepper. The recipe cooks at a higher temperature but it cooked up fine with the lasagna and took about 30 minutes.

While this is my normal go-to lasagna, I really do love a "sausage" and bechamel sauce one for special occasions (have no made in ages). Sometimes I'll do lazy lasagna roll-ups with just mashed seasoned white beans for the filling. The great thing about lasagna or any pasta is that you can customise it to your tastes.

Whatever kind of lasagna you prefer, it is super easy and super satisfying and an excellent dish to serve to vegans or omnis because who doesn't like lasagna?

Hello, my name is ____ and I'm a carboholic

I love bread. Always have and always will. There's absolutely nothing better than a fresh loaf of bread.

Above is one of two loaves I baked today. Sure, the crumb isn't all full of large irregular holes, but it does have the perfect "custard" crumb (see the shiny large hole to the left) and it's not as crusty as I would have liked (I was sort of rushing during shaping and baking) but it was delicious.

Since I had two loaves (shaped as boules), beautiful tomatoes & lettuce from my CSA and a package of Smart Bacon that I had forgotten about in the back of the fridge, tonight's dinner was vegan BLTs! The other loaf I'm saving for tomorrow to eat with fresh tomatoes, roasted garlic, olive oil and a splash of balsamic. Simple and delicious.



Basic artisan breads are almost always vegan since they are only supposed to contain flour, yeast, water and salt. Totally vegan soft sandwich breads are a little harder to find since they have all sorts of hidden ingredients that aren't vegan friendly or ingredients that are hard to tell whether it's from plant sources (e.g., mono and diglycerides). Even though they are harder to find, you can still find them but usually they aren't that cheap. Artisan breads? We're talking anywhere between $2 to $5 a loaf. Forget that!

Anyway, I stopped buying both types of bread ages ago because I couldn't justify spending the money on something I could make for a fraction of the cost. I have a lovely bread machine that I use to make soft sandwich bread weekly (a half whole wheat "buttermilk" loaf). It was a gift from my sister several years ago and I still use it to this day. As for the artisan loaves, I make them by hand. I've been experimenting with a few different recipes and techniques with delicious results. I started with the No Knead one but have graduated from that and now make bread using a combination of recipes and techniques from two great books: Artisan Breads in Five Minutes a Day and The Bread Baker's Apprentice.

If you bake bread or want to try, get both books. If you are a cookbook whore (looking at you Lisa!) or only like reading about bread, then get The Bread Baker's Apprentice. Bread making is a lot of fun and for most artisan breads, you really just need flour, water, salt and yeast. Forgot spending so much money on artisan loaves and give it a try. :)

Oh, the beautiful vegan plate was purchased from Jeanette Zeis of Vegan Dish. Beautiful beautiful stuff!

P.S. Bonus pic: Mr. Marbles.