Tag Archives: bread

Sunday Brunch: Kala namak tofu scramble, herbed sweet potatoes, homemade bread with fig spread

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Sunday Brunch: Tofu scramble, herbed sweet potatoes, homemade bread with fig spread

Sunday Brunch: Kala Namak Tofu Scramble, herbed sweet potatoes, homemade bread with fig spread

A great brunch today. I was excited to use the new salt that Whole Foods ordered for me—Kala Namak. What, you’ve never heard of the “black salt” that vegans go on about (which is actually a light pink color when ground)? I hear these things, and have to try them for myself. The first thing I did was wet my finger, stick it into the salt, then taste. Sure enough, the flavor is strongly and weirdly reminiscent of egg yolk! It didn’t really have a strong taste in the scramble, but it wasn’t a bad addition. I can see that it would be quite nice in something like an eggless egg salad.

The sweet potatoes I steamed, and then tossed with olive oil, Bragg’s, paprika, and herbs, including some fennel seeds that I toasted first (this idea was from the Seasoned Spuds recipe in The 30-Minute Vegan.) The fig spread is Trader Joe’s Fig Butter. If you like fig newtons, I think you’ll like the Fig Butter.

Kala Namak Tofu Scramble
Adapted from my go-to scramble recipe in 
The Vegan Table

Ingredients:

  • Canola oil, for sautéing
  • 1 medium-size yellow onion
  • 1½ tsp minced garlic
  • 2 large carrots, chopped
  • ½ cup mushrooms, chopped
  • Several leaves lacinto kale, deribbed and chopped
  • 2 packages extra-firm water packed tofu {I used to use the super firm waterless kind from Trader Joe’s, but now I save that for stir fries and other meals—I’ve found that I prefer the softer water packed tofu for scrambles}
  • 1 tsp turmeric
  • 2 tsp cumin
  • 1 tsp paprika
  • ½ tsp salt, or to taste
  • 2 tsp kala namak salt {I would play around with this to your taste—I don’t remember exactly how much I put in, as I made a double batch}
  • Freshly ground pepper, to taste
  • 3-4 T nutritional yeast 

Last CSA share of the year

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My last ½ share. I roasted these Brussels sprouts tonight with some olive oil, salt, and garlic salt. After my hubby informed me that he loathes brussel sprouts, I proceeded to eat them. All of them. Well, I gave one to Ruby. Cover anything with olive oil and salt and it’s going to be pretty irresistible to me. I haven’t had Brussels sprouts very often. But they tasted just fine—kind of like a combo of broccoli and cabbage—which makes sense, since they’re highly related.

I’m bummed that the season is over. Although I didn’t always use every bit of the veggies each week (I wasted the lettuce more than once, for instance—salad just doesn’t inspire me), the food budget is going to go up. Or we’re going to eat less fresh veggies. Sigh.

I spent the evening putting together a Potato-Sweet Potato-Leek crockpot soup to get us set up for the weekend, as well as roasting the remaining beets. Plus, I’m about to put in the 2nd loaf of spelt bread of the day. (I experimented with replacing the majority of the whole wheat flour with spelt flour. It made the dough extra sticky, but the bread turned out just fine.)

Last CSA 2011

Whole wheat cinnamon-raisin bread

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Raisin bread on pizza pell

I made whole wheat cinnamon-raisin bread this evening and the house smells so good! I almost can’t wait until fall and winter weather when it’s cold and baking bread will help warm up the house any time of day.

After baking bread all summer, I’ve learned what ingredients I can tweak. This is the basic master recipe but heavy on the white whole wheat:

  • I substituted some of the flour with a cup of oats and ½ cup wheat germ
  • I substituted a cup of “buttermilk” (soy milk plus cider vinegar) for one of the cups of water
  • I added a couple of tablespoons of ground flax, plus cinnamon, nutmeg, raisins, and a few tablespoons of soy yogurt

SharePoint Saturday prep, New pizza peel, and Wow: the new Kindles

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Tons to do tomorrow in prep for SharePoint Saturday, so need to get to bed soon.

Tonight I used my new pizza peel with a free-form loaf of bread—and it worked great! The handle really makes it easier to get the dough off without getting my hands too close to the inside of the hot oven. I’ve slowly been building up my bread making supplies. First I started with a baking stone, then when that one cracked in half, I had to wait to buy another one, and finally I picked up an inexpensive wooden pizza peel at World Market the other day. Up until this point I’ve been putting bread or pizza on a cutting board—and it hasn’t always been easy to get the dough off and onto the baking stone. In fact, I had some epic fails with the last couple of pizzas I made with the kids, which promptly turned into calzones because the dough stuck so badly. Now I can’t wait to try another pizza. The last item I’ve been waiting to get is an oven thermometer. I’ve pretty much figured out by now what temp to put the oven at for bread, and about how long to leave the bread in, but it would be nice to see how accurate the oven is when trying out new recipes. That won’t help when the humidity changes (which I think really threw me off mid summer—even though we live in the high desert, there is definitely some variation), but it will be a start.

Also, wow, the new Kindles look awesome. I wonder how the Fire compares to the Nook? I think the Nook is essentially an Android tablet, whereas the Fire probably is proprietary. But it looks fantastic and is at such a great price. Hmm…

Guilty TV, various shades of blue, and what to do with celeriac

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Ahh. Guilty pleasures: Biggest Loser and Parenthood on Hulu. I’ve hardly watched any TV at all this summer, but now at least I have a few things to watch other than The Daily Show, to shut my brain off once in a while. And soon: Glee.

We’ve had such a beautiful warm Fall. And we deserve it after the long, cold, crappy spring and subsequent very short summer. Today I hiked Pilot Butte at lunch and every time I got to the west side I was amazed at the clarity of the mountains against the endless blue sky. I should get out in it every day, because so soon it will be biting cold. And/or snowing.

I’ve been a little down these last few days. Not sure what it is: Change of season? Finally slowing down a little with no travel planned? Processing and reacting to the culture clash of the Portland vegan world versus my everyday world? Extra time on my hands and time to myself because the kids are back home? Something seems a little empty, a little off. It will probably right itself one of these days.

In the meantime, I’ll keep baking bread {like the aromatic kalamata olive bread that just came out of the oven}, and loving on my hubby and animals. Also, I bought celeriac at the farmer’s market today, just to try something new—it smells so good! Can’t wait to use it in a soup or maybe a slaw, which was a suggestion from the stand worker.

Using up that fennel: Provencal Fisherman’s Bread

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Normally, I love Sundays. This one wasn’t too bad, but I didn’t find much time to relax or do things around the house, as issues with the upcoming radio show sucked up a lot of time. It will be worth it to get it right, but I do miss my down time, especially since I’m very very tired of spending all day long every day in front of the computer.

Today I skipped making a breakfast scramble and went right for the tempeh bacon. Then made a breakfast burrito of sorts with leftover tofu curry. Wasn’t too bad. I also listened to a little bit of September 11th anniversary coverage on the radio. September 11 affected me deeply, but I don’t feel motivated to post about it today. I’m actually very glad that we don’t have cable—I don’t need those images repeated over and over and over again—I saw enough of them 10 years ago to last a lifetime.

I didn’t get to roasting the fennel and beets this weekend, but I did use one fennel head in making this bread. It’s getting late, and the bread is not done. If I get a good picture, I’ll come back in and post it here tomorrow.

Provençal Fisherman’s Bread (Pain Bouillabaisse)
from
Healthy Bread in Five Minutes a Day

Ingredients:

  • 3¾ cups whole wheat flour {I used 5½ cups white whole wheat because I originally was going to make the master recipe until I happened on this recipe. Follow the master recipe link if you want complete baking instructions.}
  • 3½ cups unbleached all-purpose flour {I used 1½ cups white / ½ cup wheat germ}
  • 1½ tsp herbes de Provence (Use a prepared herb mix or make your own with an equal mixture of dried marjoram, thyme, rosemary, basil, and savory, plus a little lavender if it’s available) {I made up my own, as I had all of the ingredients except for the savory – I ran out to the herb garden to get a little lavender: I never pruned or harvested the lavender plants this summer, just let the bees do their thing, but there is plenty of dried flower left}
  • ½ tsp saffron powder, or 1/8 tsp saffron threads, simmered in the 3½ cups water. Cool to lukewarm before using in the recipe. {I happened to have some fairly old saffron threads that had been sealed tightly away, so I simmered those}
  • 1½ T granulated yeast, or 2 packets (decrease to taste)
  • 1 T kosher salt
  • ¼ cup vital wheat gluten
  • 2 to 4 garlic cloves, minced
  • 1 cup thinly sliced fennel bulb, cut into 1-inch pieces, white parts only
  • 3½ cups lukewarm water
  • ½ cup olive oil {I omitted this}

Note: I’ve found that I’ve been needing to set the oven temp to 425° instead of 450° since getting the new baking stone. One of these days I’ll get an oven thermometer.

Sunday recap: butte, goodbye twins, banana french toast, the show, upcoming blogging events

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Sunday recap: Walked the butte for the last time this summer with the twins, made french toast with leftover and slightly undercooked “banana bread,” made sure the twins were packed and ready to go and said goodbye to them for the summer {boo!}, read a couple of sci-fi short stories, and worked on the show for 4 hours or so {laptop, back porch, with cats} during which the sky clouded over and grumbled quite a bit, but never lost its temper and started crashing things around.

(I also spent a few hours Saturday and Sunday at the station working on the show with my co-host, who is going out-of-town. I’m trying to get ahead because I need to finish the show up on my own and it’s due in a week—I think I’m in good shape, though, especially since I have time booked at the station tomorrow night.)

I’ve been thinking about what’s coming up this fall blogging-wise: Vegan MoFo (Word is, it will be October, but I don’t see an update on the website yet), NaNoWriMo, Reverb. Wondering if I’ll have time to do both NaNoWriMo and the radio show? NaNoWriMo (plus blogging every day, kick-started by NaBloPoMo) was really cathartic last year, especially since we lost Deimos that month, so I hope to do it again.

I’m going to attempt early bedtimes this week, since work is going to be just as bad this week as last, with early morning meetings, long days, and high expectations. So, good night.