I’ts Somer Saturday and I have been either been intentionally or unintentionally carb loading for my Ragnar Relay Race Next weekend. Not really sure which one, but I am really, really loving carbs at the moment.
Pretzel Rolls: Adapted & veganized from this recipe here. 3 C. White whole wheat flour, 1 C. organic unbleached flour, 1 t. salt, 1 1/4 C. warm almond milk, 1/2 C. warm water, 2 t. active dry yeast, 2 T. vital wheat gluten, kosher salt for sprinkling. In a breadmaker or other kneading apparatus (possibly your hands) knead all the above for 10 minutes. Let rise for 30 minutes. Divide into 12 rolls or 8 hamburger buns (for the best vegan Scott Jurek burger ever). Let rise for 15 more minutes. In the meantime boil 2 quarts (8 cups) water with 1 T. kosher salt and 4 T. baking soda. Poach 3 rolls at a time for one minute, turning over halfway through until all are poached. Remove with a slotted spoon. Slash each roll 3 times across the top with a sharp knife. Sprinkle with a bit of kosher salt and some sesame seeds. Bake at 400 degrees for 20-25 minutes for rolls or 25-30 minutes for hamburger buns. Please use parchment paper to bake on, otherwise you will need a chisel and a hammer and quite possibly ruin your favorite baking sheet. I also made a sourdough version later in the week by replacing 1 C. Sourdough starter for 1/2 c. of the liquid and 1/2 C. of the flour. INSANE.
Kristy’s Vegan M&M Cookies. I baked them for 2 minutes less than she recommended, because I like super soft cookies. There aren’t any left. BOO! I also used leftover dairy free chocolate beans I got for my kids for Easter from a Jewish Kosher online store because the one’s Kristy used are no longer available (I would provide you with a link, but can’t find it). These would also be crazy good with Vegan Chocolate Chips!
And finally….. Vegan Sourdough Pancakes: I did an “In the in the pan shot” because look! I had to show you that they behave like normal (non-vegan) pancakes do! Getting dry at the edges and bubbles bursting when ready to flip. It nearly made me cry! Plus they were the fluffiest vegan pancakes I have made to date!
Ingredients: 1.5 C. sourdough starter, 3/4 C. White whole wheat flour, 3/4 C. Soymilk, 1 t. baking soda, 1 t. baking powder.
Method: Whisk until just combined. Cook over medium heat in lightly oiled skillet. Makes 4 giant pancakes or 8-12 smaller pancakes. Top with fruit of choice and a drizzle of pure maple syrup.
p.s. if you want to start your own sourdough starter, google it. I’m not an expert. Carolyn gave me mine and I think I nearly killed it. I did recently however convert it to a 100% whole wheat starter and it is currently a normal color and doing well in my fridge at the moment since I have stopped neglecting it.
Oh and I nearly forgot to mention the most recent nomination for Good Clean Food! Thanks Kristy at Keepin it Kind, for your cookie recipe and the nomination!!! I’m pretty sure she is a fellow runner and carboholic. 😉 Love her!
Are you carb loading for any races at the moment too?