Hippie Bread: A Recipe

This whole vegan thing I’ve been going on and on about? Believe it or not, I’m even more tired of it than you are. So here’s what’s up. For the month of June, I am officially vegan in terms of what I eat.1 Period, done, end of discussion. I’ll tell you about awesome stuff I’ve been eating and other than that will not agonize over it or even think about it more than necessary. At the end of the month (or shortly thereafter if I’m as much of a slacker as I usually am), I’ll revisit the issue and figure out what’s next.

Untitledhippie bread

Anyway, let’s talk about bread. Ever since we’ve been making most of the bread we eat, I’ve wanted to come up with something that would qualify as “hippie bread.” Do you know what I mean? Something kind of substantial without being too heavy — something full of seeds — something that goes with everything from sandwiches to homemade sun-dried-tomato-basil “cheese” to vegan butter and raspberry preserves to peanut butter with flax seeds sprinkled on top.

This is that bread!

Hippie Bread Recipe

Ingredients

  • 2 cups bread flour
  • 1 cup whole wheat flour
  • 1 teaspoon salt
  • 1/3 cup flax seeds
  • 2 heaping tablespoons unsalted sunflower seeds
  • 1 heaping tablespoon poppy seeds
  • 1 heaping tablespoon hemp seeds
  • 1 1/4 cup water
  • 2 tablespoons canola oil
  • 2 tablespoons agave nectar
  • 2 teaspoons active dry yeast

Directions

Put that shit in the bread machine in the order your bread machine prefers (I put yeast at the end because my bread machine has a little yeast compartment — if yours doesn’t, add it to the dry ingredients). Set machine to basic — large — and whatever crust darkness you prefer (I always choose “light”).

Enjoy!!
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Note
1. I’m continuing to use non-vegan stuff I already have, like lip balm and homemade lotion that contains beeswax. When I run out, I’ll replace with vegan alternatives. I’m still wearing the non-vegan shoes and using the non-vegan handbags I own, but future purchases will be vegan.

Veganize It: My Signature Pizza

Is it useful for me to tell you when I veganize an old recipe (or quasi recipe, as the case may be)? In the event that it is, I veganized my signature apricot preserves, chard, roasted garlic, and brie pizza this weekend and it turned out really well. Rather than repost the (quasi) recipe, I just updated the old one with veganized instructions.

(FYI the vegan brie recipe is not included because it’s from a book and I’m not going to copy something from a book. It’s probably a worthwhile investment if you’re into vegan cheese, though!)

 

Pudla!

Pudla (aka vegan omelet)!!

Do you guys know about pudla? It’s so good I kind of want to evangelize it, and I’m not a fan of evangelizing. Pudla is basically a vegan omelet-like thing made with chickpea flour.

I followed this awesome recipe and it’s seriously the easiest thing ever to make. I added green onion, cilantro, and a bunch of spinach. After flipping, I added some shredded Daiya jalapeno garlic havarti. When the pudla was done cooking, I put the pan under the broiler in the oven for a few minutes to melt the “cheese.”

This is delicious and it’s super filling and keeps you full for a long time. Amazing.

Easy-Ass Vegan Dinner

First, you should listen to this awesome song. I’m going to post my epic reggae playlist soon, I promise. I’ve been in a reggae and friends phase since like March and it’s the best. Put some reggae on while you’re just, like, hanging around at home making dinner or cleaning or whatever and I guarantee it will increase the awesomeness of your experience by a noticeable amount.

 

I swear this isn’t going to become a blog where I tell you about everything I eat, but one thing I’ve noticed about vegan meals is that they sometimes require a bit of effort. This is fine because most of what I eat requires a bit of effort, but sometimes you’ve worked all day and then worked out and your husband is out in the yard building a chicken coop and you just don’t feel like doing much. Also, I’m trying to rely less on store-bought fake meat products, but damn I really like them, especially when they’re vegan and made with organic ingredients. I suppose there are worse things.

Anyway, here’s a vegan dinner that isn’t impressive but will take you about 15 minutes (for real) to make:

  • Thinly slice some baby bok choy, which is the best. Heat a little oil in a pan (cast iron is good for this) and stir-fry bok choy. When it’s almost done cooking, add some tamari and sweet chili sauce. Stir and cook a little more. Sprinkle on a little cornstarch, stir, and cook for another minute or two.
  • In a separate pan, prepare Gardein Mandarin orange faux chicken according to package directions.
  • Microwave some organic edamame and sprinkle with sea salt.

15-minute vegan dinner

Here we are enjoying our meal at our kitchen island thing, which seats two. I really miss our dining room table, which is currently occupied by our brooder.

Vegan Lunchbox: Quinoa, Carrot, Cranberry, and Garbanzo Salad

I’m generally all about home-cooked meals but often, when we don’t have any leftovers, I end up taking frozen meals to work for lunch. I always get fancy organic frozen meals, but still, I’d rather bring something homemade if at all possible.

So this week I decided I’d try something crazy: I’d make something ahead of time to bring for lunch during the week. Groundbreaking! I mean, not really. People do this all the time. I’ve just never been so, well, plan-aheady.

I decided I really wanted some kind of quinoa salad. So I took to the internet and found a recipe for “Orange Cranberry Quinoa Salad,” which sounded just odd enough to be kind of fun. I made some changes and voilà, I have something I’ll look forward to eating on Monday at the office. Yay!

I hope to make “Vegan Lunchbox” a regular thing here, but seeing as I don’t really have regular things, who knows what will happen.

Also I’m sorry I never give you estimated times when I post recipes. I never find them useful. Every recipe ever is like, “Total time: 15 minutes,” and it takes me an hour.

New vegan thing!

Quinoa, Carrot, Cranberry, and Garbanzo Salad

Ingredients
  • 1 tablespoon olive oil
  • 3 or 4 green onions, sliced into 1/4-inch pieces
  • 1 heaping teaspoon curry powder (I have two kinds of curry powder, one with cinnamon and one without. Today I used the one without, but next time I’ll use the one with because I think cinnamon might be nice.)
  • 2 cups vegetable broth
  • 1 cup quinoa (I have never rinsed quinoa! Never! And I like it anyway, so why bother?)
  • 2 cups shredded carrots (I use the shredder attachment on my old Cuisinart for this and it works magnificently.)
  • 2/3 cup dried cranberries, coarsely chopped
  • 1 large orange (peel and cut each segment into 1/2-inch-ish pieces)
  • 1 can garbanzo beans, rinsed and drained
  • 1/8 cup flaxseeds (I hate it when people talk about being obsessed with this or that thing, but I’m kind of obsessed with these.)
  • 1 teaspoon grated orange peel
  • 1/4 cup chopped fresh parsley
  • salt

Directions

Heat oil over medium heat. Add the onions and cook, stirring, for about two minutes (don’t let them get brown). Add curry powder and cook, stirring, for 30 seconds. Add veggie broth, quinoa, and a sprinkle of salt. Stir, turn heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 to 20 minutes, stirring occasionally, until broth is absorbed and quinoa is done. (The original recipe refers to it as “translucent,” but honestly I don’t think I have the kind of discerning eye to appreciate the translucentness of quinoa, so I just taste some.)

While the quinoa is cooking, put carrots, cranberries, orange, garbanzo beans, flaxseeds, orange peel, parsley, and a little salt in a large bowl. Mix well. When the quinoa is done, add it to the bowl and mix well. Taste and add more salt if you like. Pack for lunch and enjoy!

What do vegans put on bread?

As I’ve been kind of fumbling toward veganism (my vague goal right now seems to be “almost vegan,” which to me means vegan but for eggs from my own chickens, once they start making them), I keep having questions. It’s actually really fun, as long as I look at quasi-veganism as an amazing culinary adventure where I will discover new worlds of flavor, rather than focusing on the things I don’t want to eat any more. And it’s not hard to focus on the vegan positive. The internet is an amazing place when you’re learning about veganism.

But sometimes you don’t need the internet. Tonight’s question was: What do vegans put on bread? I googled it and got stupid answers, like “vegan butter” and was like no, I don’t want to go out and buy vegan butter. I want to make something good to put on my bread using ingredients I already have in the house. So I used common sense, which actually worked. I’m sure vegans have been making something like this since the dawn of veganism, but for me it was new:

olive oil, nutritional yeast, Sicilian seasoning, salt.

That’s it! And it was good. So good, in fact, that I didn’t miss butter or olive oil with parmesan cheese and Ben even liked it.

Yum!!

FYI, my vegan ranch dressing recipe is a work in progress. My first attempt was decent but too runny and too sweet. I might have to make my own soy milk.

Thai Sloppy Joes

This doesn't look like much

Here is another crappy iPhone photo of my dinner. The brown plate really adds an extra something special here, I think. Appearances aside, this meal was awesome.

As you may know, Ben does most of the cooking, but once or twice a week, I make dinner. I’ve been feeling like I’m in a dinner rut lately, so I picked up an issue of Vegetarian Times and decided I’d make something that seemed good and different from the kind of thing we usually make. (I tend to make Asian stuff with lots of veggies and Ben would be happy to eat nothing but burritos and pizza until the end of time.) I found a recipe for “Thai Sloppy Joes.” That sounded just weird enough to be interesting.

I did add a bit of tamari (I like my salt) but other than that, I followed the recipe exactly. Holy shit, they were really good — so good I’m writing this lame-ass post where I didn’t even bother to come up with my own recipe just to tell you that you should make these because they’re awesome. I’ve never really even liked tempeh — it always seems too dry, but the sauce in this really eliminated any dryness. And do put some arugula on top. (I prefer open-faced sandwiches because the organic buns we’ve been getting tend to be a bit much; when everything falls off I just use a fork.)

Serve with a side of kale chips. You probably already know how to make those, but if you don’t, here’s how I do it. Tear the leaves by hand, removing the big stem/veins and then tearing into bite-sized pieces. Wash in a salad spinner and then toss with olive oil and salt (I use sea salt from a sea salt grinder, ground on the smallest setting, and Ben uses regular salt) (when in doubt, err on the side of adding less oil and salt than you think you need). Bake at 350 for 20 minutes or so, stirring and redistributing kale chips halfway through baking time. Enjoy!

As for what I’ve been up to, I spend almost all my internet time lately perusing the chicken coops section of backyardchickens.com. We have a pile of supplies (including the prettiest paint color I think I’ve ever seen) and a rough plan and hope the weather stops sucking so we can start construction soon. Gertrude and Josephine will be 5 weeks old tomorrow (Margarita is a week younger) and the thing about chicken coops is that building one always costs twice as much and takes twice as long as you think it will, so we need to get on that. Today I learned all about chicken coop ventilation. Hot damn my life is exciting.