Vegan Cornbread, no added fat

Vegan Cornbread for the plant-based diet

Nearly fat free cornbread recipe without dairy, eggs and oil.  Re-posting in anticipation of Thanksgiving cornbread stuffing.
9x9 square pan, 400 degrees f for 35 minutes
Combine dry ingredients and set aside:
1 cup cornmeal
1/2 cup oat flour 1/2 cup whole wheat pastry flour (do not substitute plain whole wheat flour or it will turn out flat and dense)
3 tablespoons date sugar
1 tbsp baking powder
1 tsp salt
1 tsp sage
1/2 tsp chives
1/2 tsp Hungarian paprika


1/2 tsp thyme
Combine wet ingredients:
3/4 cup rice or almond milk
1 teaspoon white vinegar
1 tablespoon VeganEgg substitute mixed with 
1/2 cup cold water (whip until frothy)
1/4 cup pumpkin, pureed (or use the traditional ingredient such as safflower oil or melted vegan butter--it just won't be as heart-healthy)

Add wet ingredients to dry all at once and stir just until combined and pour into pan.  Dust the top with more paprika.
Bake 30 minutes.  This is ideal for making corn bread stuffing.

Sour Dough Bread from a no-knead beer recipe

Sour Dough Bread made with flaxseed meal and whole wheat

This recipe doesn't turn out like a dense brick!!!

Ramona's Starter (altered slightly to what I had in the pantry which wasn't the rye flour called for).
2 cups potato water
1/2 cup buckwheat flour
1/2 cup whole wheat flour
1 cup "Better For Bread" white flour
2 teaspoons yeast
Large jar and cheese cloth with a rubber band to keep it in place.

Place starter ingredients into large jar and stir to combine, let sit at room temperature for about 4 days or until it smells nice and sour.  Add 1/4 cup each whole wheat flour and tap water every other day and stir.  (After the 4th day I kept this in the refrigerator except for when I added the new flour and water, after which I left it on the counter for a few hours.)

Today I had enough to try and make a loaf of sour dough bread.  I have used the "No-Knead" bread recipe with great success in the past, but I have never been able to turn it into a whole grain bread that isn't the consistency of a brick.  I thought using a real sour dough starter might help—and it did.

Recipe for Sour Dough Bread:

2 cups bread flour ("Better For Bread")
1/2 cup whole wheat flour
1/4 cup vital wheat gluten
1 teaspoon sweetener, such as raw sugar
1 teaspoon salt
2 tablespoon flaxseed meal
     Toss the dry ingredients together and then add the wet:
1 cup sour dough starter (Ramona's recipe or your favorite recipe)
1/3 cup beer
1 1/2 cups warm water with 2 teaspoons yeast stirred into it

Stir it all together until it forms a nice, sticky ball.  Cover with plastic wrap and let rise for 1 1/2 hours or until doubled.  I have found that leaving the dough very wet results in a much better texture and softness to the final loaf.
Place an oiled sheet of parchment into a medium sized skillet and punch dough down, shape into loaf and place it in the paper lined skillet on top of your stove.  Let rest until doubled in size, then make a slit in the top of the loaf and dust with flour.
While the bread is rising, place a large iron dutch oven (or iron camping pot with lid) into the oven and heat to a temperature of 500 degrees f.  Let the oven and pot get up to this temperature for 30 minutes.
When the loaf looks like it is doubled, open the hot oven, remove the lid and use the paper to transfer the dough to inside the dutch oven.  Put the lid back on, shut the oven door.  Set the timer for 30 minutes and turn the oven temperature down to 400 degrees f.
When the timer goes off, remove the lid and continue to bake for another 20 minutes.

Cool loaf on wire rack before cutting.  Good luck with that.

Vegan Cornbread, no added fat

Vegan Cornbread for the plant-based diet

Nearly fat free cornbread recipe without dairy, eggs and oil.  Re-posting in anticipation of Thanksgiving cornbread stuffing.
9x9 square pan, 400 degrees f for 30 minutes
Combine dry ingredients and set aside:
1 cup cornmeal
1/2 cup oat flour 1/2 cup whole wheat pastry flour (do not substitute plain whole wheat flour or it will turn out flat and dense)
3 tablespoons date sugar
1 tbsp baking powder
1 tsp salt
1 tsp sage
1/2 tsp chives
1/2 tsp Hungarian paprika
1/2 tsp thyme

Combine wet ingredients:
3/4 cup rice or almond milk
1 teaspoon white vinegar
1 tablespoon VeganEgg substitute mixed with 
1/2 cup cold water (whip until frothy)
1/4 cup pumpkin, pureed (or use the traditional ingredient such as safflower oil or melted vegan butter--it just won't be as heart-healthy)

Add wet ingredients to dry all at once and stir just until combined and pour into pan.  Dust the top with more paprika.
Bake 30 minutes.  This is ideal for making corn bread stuffing.

Whole Grain Chia Bread for the bread machine, plant based no added fat

Whole grain bread made with oatmeal, chia seed and flaxseed meal.  

No dairy or added fat!

Ingredients:

1 3/4 to 2 cups warm water
3 tablespoons honey
1 teaspoon soda
1 teaspoon salt
2 tablespoons chia seed
2 tablespoon flaxseed meal
1 cup rolled oats
2 1/2 cups whole wheat flour
1/4 cup Bob's Red Mill Hot whole grain cereal (dry mix)
1/4 cup vital wheat gluten
2 1/4 teaspoons yeast (for bread machines)

Combine all ingredients into bread machine pan and turn it on white bread setting.  Add enough additional water as machine kneads the dough to ensure that all flour is incorporated, start with 1 3/4 cups that is warm to the touch but not hot.

To make this without a machine, put everything into a large bowl and using a large rubber spatula or wooden spoon, stir until all ingredients are combined and then knead until dough is smooth and elastic.  Let rise in warm place until double in size, about two hours.  Shape into loaf, let rise again for one hour and then bake in oven at 375 degrees fahrenheit for about 40 minutes or until edge of loaf pulls away from side of pan and it sounds hollow when you thump on it.

Zucchini Banana Bread

Vegan Zucchini Banana Bread without eggs or added fat

Dry Ingredients:
1 cup whole wheat pastry flour
1 cup oat flour
1/4 cup old fashioned oats
1/2 cup brown sugar
1/2 cup date sugar
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons flaxseed meal
2 tablespoons walnuts

Combine dry ingredients and set aside.

Wet Ingredients:
3 ripe bananas
2/3 cup shredded raw zucchini
1/4 cup almond milk
1 teaspoon lemon juice
2 teaspoons vanilla extract

Combine wet ingredients in mixing bowl at low speed until bananas are mashed.  Add dry ingredients and mix just until all flour mixture is incorporated into wet mixture.  Pour into prepared bread pan, bake at 350 for 30 minutes, turn oven temperature down to 325 and continue baking for additional 40 minutes or until bread pulls away from sides of pan, or when toothpick inserted into the center of the loaf comes out clean.

Note:  I made a version of this with whole wheat flour and the texture was very different, course and dry.  It also didn't rise as high.

Cinnamon Rolls, or October Sweet Rolls

I have been craving cinnamon rolls for a couple of weeks now and wanted to find way to create a version that didn't have butter or vegan margarine but still tasted great.  I had the idea to use ground nuts as the fat in the gooey insides along with ground dates and talked to my daughter, the pastry chef about it this morning.  She recommended I use pumpkin puree as a spread over the dough.  I combined our two ideas into a new invention which I like to call, October Sweet Rolls.

This isn't a low fat recipe, just lower than my old standard cinnamon roll recipe which called for lots of butter, loads of sugar and even heavy cream poured over the top.  Geez, those don't even sound good now.

Ingredients for the dough:

1 cup near boiling water
1 cup cold rice milk
     —Combine, make sure it isn't too hot and then add:
2 teaspoons dried yeast
1 teaspoon salt
1 tablespoon raw sugar
2 tablespoons vital wheat gluten
1 cup better for bread flour
2 cups whole wheat plus enough additional to make into a not too sticky dough
Mix until smooth dough forms, let rise until double in warm location.

Filling:
Wet:
1 15 ounce can pumpkin puree
2 tablespoons molasses
2 tablespoons brown sugar
1 teaspoon ground cinnamon, organic "Ceylon" type to get the health benefits
     —
1/2 teaspoon vanilla to be added after cooking
1/4 cup vegan cream cheese to be added after cooking.

Dry:
1/2 cup walnuts
1/2 cup figs
dates, about 8 pitted
2 teaspoons flaxseed meal
1 teaspoon ground cinnamon, organic "Ceylon"
1/4 cup brown sugar

Place walnuts, figs and dates into a food processor and grind to a fine crumb, then toss with remaining dry ingredients. Set aside. (Note: I used a Ninja for this but had to divide this into 4 parts to complete the task.)

Place first four wet ingredients into a 2 or 3 quart saucepan, stir over medium heat and simmer for 5 to 10 minutes to reduce the moisture.  Remove from heat and let cool for 15 minutes. Place vanilla and cream cheese in small blender (like a Ninja) along with half the pumpkin puree mixture. Pulse to combine. Then stir in remaining pumpkin mixture. Let cool to just warm.

Roll out dough to form a large rectangle, about 16"x24".  Spread pumpkin puree mixture to cover dough.  Sprinkle dry nut crumbly mixture over pumpkin. Roll tightly to form 24" loaf. Slice into 1 1/2" rolls using dental floss to cut.

October Sweet Rolls, ready for the rise before placing into the oven.
A new take on cinnamon rolls.

Place rolls into prepared glass casserole pans so that they have room to expand. (Prepare by coating with coconut oil and a light dusting of brown sugar on the bottom of each pan.)
After they rise to double, bake at 350 degrees fahrenheit for 30 minutes.
Remove from oven and let cool on wire rack.

Christmas Fruitcake made without eggs and butter!

Jewell's Rum Christmas Fruitcake
First, place all fruit into large bowl and cover with alcohol such as rum or bourban, or use one cup of rum and toss every so often.  Let soak for several hours or overnight. Keep in mind you can use whatever dried fruits and nuts you prefer.  This is what I am using this year: 2 cups dried bing cherries 5 oz. sweetened dried cranberries 6 oz. sliced dried apples 6 oz. dried papaya, cut into 1/2" chunks 3/4 cup dried dates coarsely chopped 3/4 cup dried pineapple cut into 1/2" chunks 1 cup pecans coarsely chopped 1 cup macadamia nuts coarsely chopped 1 cup raw cashews coarsely chopped 1 cup unsweetened coconut flakes 1 cup rum or bourban Fruit and nuts soaking in rum For batter:
3/4 cup	granulated sugar	CREAM
3/4cup	brown sugar	TOGETHER
1/2 cup	vegan butter
1/4 cup	flaxseed meal
8	eggs substitute  (VeganEgg works well)
1 cup	applesauce
1/2 cup	plain soy yogurt or vegan s. cream	WET
1/2 cup	pineapple juice or orange juice	INGREDIENTS
1 tsp 2 tsp 1 tsp	almond extract vanilla extract balsamic vinegar
4 cups	cake flour
2 cups	unbleached flour (not bread flour)
2 tsp	baking powder
2 tsp	baking soda
1 1/4 tsp	salt	DRY
2 tsp	cinnamon	INGREDIENTS
3/4 tsp	cloves
2 tsp	mace
1 tsp	nutmeg
Makes 6 or 7 small to medium loaves, bake 1 hour at 325° or convection 300°.
Line 7 medium size loaf pans with heavy brown paper or parchment, grease and flour.  Set aside. Alternate method:  use spray oil and flour on non-stick pans.
In large measuring cup, combine applesauce, pineapple juice, almond extract, yogurt and any rum that can be drained off fruit. Set aside.
In large bowl combine all dry ingredients. Set aside.
In larger mixing bowl beat vegan butter until soft and add sugars, continue beating for 1 minute.  Add egg substitute (dry powder and water mixed according to package directions) and continue beating for 30 seconds. Add small amounts of wet and dry ingredients alternating until all flour mixture and applesauce mixture has been combined with butter/sugar mixture.
Fold all fruit and nuts into batter.  Spoon gently into prepared loaf pans. Bake at 325° for 1 hours. Loaves should be golden brown and have pulled away from sides of pans. Keep cooled cakes wrapped in cheesecloth or cotton flour sack towel soaked in your favorite rum or brandy for a few weeks before Christmas. Once you have a good base recipe for the cake part, you can use whatever dried fruit and nuts you prefer. Just don't use candied fruit—I think that is what gives fruitcake such a bad reputation.

7 medium size fruitcakes cooling on wire rack

At the last minute before baking we decided to top them off with maraschino cherries

Test piece, guess who sacrificed himself as general taster?

Soak towel in rum and store in airtight container or gallon ziplock bag until Christmas/New Years.

Homemade San Francisco Sour Dough

Dry starter available online or in some kitchen shops/tourist shops.

We brought home a packet of starter from a recent day-trip to Leavenworth, WA.

I started it the next morning and one week later we had our first loaf of sourdough bread.  I froze a cup, put a cup of the starter in the fridge, and used a cup in this first loaf.  

Follow the directions on the package for a week and then make your bread:

1 cup starter

1 cup whole wheat flour

2 cups better for bread flour (a higher gluten content flour than normal)

1 cup +/- warm water

1 teaspoon sea salt

1 teaspoon honey or agave nectar

Stir together and use enough water to make a soft dough, not too sticky.  Knead for a few minutes and then set in a warm spot for about 4 hours.  Punch down, roll into nice ball shape and turn out onto a lightly oiled parchment placed into a small skillet.  Cover and let rise for another 3 or 4 hours until doubled in size.  Preheat oven to 450 f. with a small iron dutch oven/lid.

Bake loaf in dutch oven for 30 minutes with lid, then remove lid and bake another 20 minutes.

Lift loaf and paper out of dutch oven to cool on wire rack.

This bread is great served with hummus, greens, mushrooms and tomatoes on sandwiches.

A really crispy exterior, the result of baking in a dutch oven at a high temperature.

Buckwheat Figgy Rolls

The trouble with your better half watching the Food Network Channel in between football games is that he comes across interesting looking foods and turns to me to ask, "Is there a way to make that without eggs and oil?"

Here is just such an attempt:  Not cinnamon rolls, but fig rolls and not typical yeast dough but dough made with buckwheat flour.

Oh, who am I kidding? It's my favorite Saturday past-time, coming up with new recipes.
To create these, I am using a derivation of the filling recipe from the Fat Free Vegan's Recipe for Skinny Figgy Bars. (http://blog.fatfreevegan.com/2009/12/skinny-figgy-bars.html).  Her recipes are always awesome.

Figgy Roll with orange icing, my favorite

Buckwheat yeast dough beginning to rest and then rise.

Dried figs simmering in water and flavoring

Figgy Rolls ready to rise

Rolls fresh out of the hot oven

Figgy Roll with chocolate icing

Figgy Roll with maple icing

Ingredients:

Dough

1 cup whole wheat pastry flour

1 cup buckwheat flour

1 cup whole wheat flour

1/4 cup vital wheat gluten

1/4 cup raw sugar

1 tablespoon baking powder

1 cup warm almond milk

1/2 cup warm water

1 tablespoon yeast

1 teaspoon apple cider vinegar

1/4 teaspoon salt

Combine all ingredients and knead to a soft dough that is not too sticky, you may need to add a few tablespoons more water.

Place into a bowl that has been treated with non-stick spray oil.  Let rise in warm place for 2 hours.

Punch down and roll or press out on pastry cloth or cutting board into a large rectangle, about 14 x 18.

Filling:

1 cup water

1/4 cup flavored liquor such as cinnamon moon shine

9 ounces dried figs with stems removed

4 ounces pitted dates

2 drops anise extract

2 tablespoons agave nectar

2 tablespoons lemon juice

1/4 teaspoon cinnamon

1/4 teaspoon ginger

Combine figs, dates and water and alcohol in a 2 or 3 quart saucepan and bring to simmer.  Let cook for about 10 minutes to re-hydrate the fruit.  Pour contents into a vitamin blender with the remaining ingredients and puree. Spread filling mixture to cover entire dough rectangle, then roll tightly and slice into 12 even pieces.  I like to use unwaxed dental floss for this.

Let rolls rise until doubled in 9x13 pyrex dish for about an hour.  Bake for 40 minutes at 350 degrees F.

Decorate with icing (optional) or serve with non-dairy ice cream.

Icing Combinations:

Chocolate—1/2 cup confectioners sugar with melted vegan chocolate chips and enough soy creamer to make into a pipe-able consistency.  Place in sandwich bag and snip corner to create a pastry bag.

Orange—1/2 cup confectioners sugar with 1 tsp. orange juice, orange zest and enough soy creamer to make into a pipe-able consistency.  Place in sandwich bag and snip corner to create a pastry bag.

Maple—1/2 cup confectioners sugar with 1 teaspoon maple syrup and enough soy creamer to make into a pipe-able consistency.  Place in sandwich bag and snip corner to create a pastry bag.

Rollin, rollin, rollin, keep them pizzas rollin.....rawhide

Vegan black bean and kale pizza ready to go into the hot oven

Friday night is such a great occasion to make pizza that I couldn't help myself. There are gobbs of toppings to choose from on a plant based diet so I almost always make it loaded with everything--The Works! So here's the funny part, after I took the photo I couldn't get the pizza off the cutting block and we almost ended up with Friday calzone instead of Friday pizza. (Explain that in the second photo wise guy, I told myself.)


I need to remember to make the pizzas one at a time on a pizza paddle with plenty of cornmeal to keep them doggies rollin--the theme music to Rawhide keeps running through my head, can you tell? Note to self, when a pizza gets stuck to the work surface, use the biggest flipper/turner/spatula that you have with handfuls of cornmeal to work it loose. Lift up an edge, toss cornmeal under the metal spatula. Back the spatula up to get some of the cornmeal in front of the edge and shove it further. Keep doing this all the way around the pizza until you reach the center. By now the whole pizza should be moving freely and you should be sighing with relief. Wipe the panic sweat from your brow and slide the paddle under the perfect pizza you just made. Take it to the preheated oven and quickly slide the pizza from the paddle to the stone. Close the door, stand back and wait for the heavenly aroma of near precision.


Recipe for two perfect vegan pizzas (thin crust style):

• One recipe for whole wheat pizza dough (see end of post), divide in two and roll each to 14" or so--or use to make one regular crust
• Half recipe for tofu garlic sauce (see end of post)
• Toppings, in order after crust and sauce (see, I do all the thinking for the both of us)

1 tablespoon nutritional yeast flakes
6 large leaves fresh basil, chopped
4 tablespoons fresh parsley, chopped
1 teaspoon dried oregano, half on each pizza (reminder for all ingredients)
2 teaspoons chia seeds
2 cups of fresh spinach leaves
1/4 cup Textured soy, vegan sausage flavor rehydrated (optional as it is processed)
1 can black beans, drained and rinsed
3 cups mushroom slices that have been browned in a hot nonstick skillet, or grilled
4 cloves garlic, minced
1 can artichoke hearts packed in water, drained and sliced
1 small zucchini sliced thin
1 small can pineapple tidbits
8 black olives sliced thin
1/2 cup sun dried tomatoes, julienned
2 teaspoons flaxseed meal
2 large kale leaves, rinsed with thick stem removed, torn into bite sized pieces
1/4 cup non-dairy cheese shreds (optional as it adds fat--I do it for looks)
2 tbsp vegan Parmesan Cheese


Slip from pizza paddle onto a hot pizza stone in your preheated oven.  Say, "Thank you oven for this great adventure and for not breaking down today."
Set the timer for 12 minutes, and check to make sure things aren't turning black.  It may take up to 20 minutes, let your nose be your guide in addition to how it looks.

Vegan pizza right out of the oven.

Tofu Garlic Sauce, or Vegan Alfredo Sauce Recipe

Ingredients to be placed in blender:

1 package soft silken tofu

1/2 cup low-fat almond milk or non-fat soy milk

1/4 cup Tofutti Sour Supreme, vegan sour cream

2 Tbsp Tofutti Better Than Cream Cheese, vegan cream cheese

1/3 cup nutritional yeast flakes

2 tsp non-dairy parmesan cheese, such as Galaxy Nutritional Foods Soy Grated Topping Parmesan Flavor

1 tsp miso paste

1 tsp garlic powder

1/2 tsp hot sauce, or to taste

1/4 tsp dry mustard powder

1/4 tsp pepper, or to taste


Pizza Crust, makes two thin 14" rounds or one regular
2 cups whole wheat flour
1 1/2 cup oat flour
1/2 cup vital wheat gluten
1 1/2 cups water
1 tsp salt
1 tsp date sugar
2 tsp yeast


Place everything into large bowl and mix, then knead for a few minutes.  Let rest for 30-60 minutes before dividing into two parts for your masterpieces.

Easy Peasy Whole Grain Pizza Crust Recipe, Plant-based, no added fat

Now that I made a Whole Grain Combo Flour out of all the different types of flours I had on hand (see the list in the previous bread post) I used it to also make a pizza crust dough.
It was really crispy and delicious so I don't want to forget how I made it!

Music sets the mood with the "Godfather Waltz".

Plant based Pizza Dough Recipe

Preheat oven to 450 degrees Fahrenheit with your pizza stone already inside the oven.
Ingredients for one crust:

1 cup blended whole grain flour mix (or whole wheat and oat flour)
1/4 cup vital wheat gluten
3/4 teaspoon salt
1 teaspoon yeast
1/2 cup water +/- to make the dough the proper consistency.

Mix everything together and knead for a minute to make the dough smooth and elastic. Let rest under plastic wrap for 10 minutes, then roll into a 14" circle or the same size as your pizza paddle.  (Tell me you have a pizza paddle.)  Let rest 10 minutes on the paddle.  Keep it moving around with a smidgen of cornmeal between the dough and wood.

Top with all your favorite toppings and pop it into the oven and slide it onto that hot pizza stone.  It will be ready in 12-15 minutes.  Fast, right?  Faster than delivery pretty much is what I am thinking.  And so much healthier.  Smile, you deserve to relax.

Whole Grain Herb Bread for the Bread Machine

Plant-based bread recipe without added fats or oils

I actually have run out of oatmeal and whole wheat flour during these days of bad roads but I really wanted a nice fresh baked loaf of bread to eat with our dinner of barley soup or chili.
I do have an extensive collection of weird flours that we keep in the freezer to try out, so I made a mixture of all of them to create a whole grain combo flour.  That makes giving you this exact recipe difficult but here goes:

3 1/2 cups whole grain flour--favorite or a mixture of equal parts of whatever you have on hand:
corn flour, spelt flour, graham flour, garbanzo bean flour, chia seeds, wheat germ, oat flour, rye flour, buckwheat flour, almond flour (don't use much of this--it has a high amount of fat per tablespoon), amaranth grain, Bob's whole grain cereal mix, scottish oats, etc.

1/2 cup vital wheat gluten
1 3/4 cup warm water
1 tablespoon yeast
2 teaspoons agave syrup
1 teaspoon salt
2 tablespoons non-dairy milk, such as rice milk
2 teaspoons herb mix such as Bragg 24 Herb Seasoning

Bake on White Bread Setting.   The smell is heavenly.....

Vegan Banana Bread with no added fat

Lindsay Nixon has a great banana bread recipe in her cookbook, "The Happy Herbivore Cookbook".  I didn't have 5 bananas, only three and added chia seeds, divided the dough into two loaves and topped them with a teaspoon of chopped walnuts.  You just have to listen to Harry Belafonte sing the Banana Boat song while you make this.

Buy her cookbook for the recipe since I don't want to plagiarize.  (I bought two or three copies which I have given away, but I still have the electronic version.)

Whole wheat bread for sandwiches

1 1/2 cup warm water
3 Tbsp honey
1 tsp salt
2 Tbsp flaxseed meal
1 cup rolled oats
2 cups whole wheat flour
1 cup better for bread flour
3 Tbsp vital wheat gluten
2 1/4 tsp. Yeast for bread machine

Put all ingredients into bread machine and use the white bread setting.
Adapted from a recipe by ThatBobbieGirl at food.com.