Carb Loading – Somer Saturday

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?

Vegan Hot & Sour Soup & The Breadmaker “Aha” Moment

It’s Somer Saturday and I figured 6 days in the raw was plenty. I admit I did end up sneaking a slice a toast, but I will tell you more about that in a minute. Part of my motivation for going raw was that my kids and I got pink eye, a vomiting bug and colds all in one week (maybe it was some insanely mean super virus?)….And my husband was out of town for most of it (lucky him). I’m pretty sure that if I hadn’t eaten raw I would have laid in bed most of the week, but instead I was able to function fairly well. Then the icing on the cake, Friday afternoon while playing on the play-set swings in my backyard with my 3 year old, we had a collision of sorts and I ended up nearly putting my tooth through my bottom lip. I shall spare you the gory details, but let you know that I typically handle other people’s injuries amazingly well, I’m like a superhero and always know what to do with a calm and collected manner. However, when it comes to my own blood, especially copious amounts of it, not so much… it’s like kryptonite. I get woozy, and I nearly faint. Anywho….It was this “kick in the head” that motivated me to break the raw fast and eat something warm, comforting and easily slurpable past a fat lip.

Vegan Hot and Sour Soup

4 C. Vegetable Stock

2 T. Bragg’s Liquid Aminos (or soy sauce)

1 T. miso (I used yellow, pretty sure most varieties will do)

dash or two of cayenne pepper

1 C. shitake mushrooms, slivered

2 T. Cornstarch

1/2 package Mori Nu silken tofu (extra firm) cut into 1/2 inch dice

2 T. finely grated ginger

3 scallions, sliced on the diagonal

3 T. rice vinegar

1 small can bamboo shoots, drained

1 small can water chestnuts, drained

1 t. sesame oil

pinch raw sugar

2 T. wood ear mushrooms (Chinese fungi, if you can’t find them, just omit them)

Method: Add all ingredients to soup pot. Bring to a low boil then let simmer for 10 to 15 minutes over low heat. Great for a swift kick to the head, colds or whatever else ails you.

Now for the Breadmaker “Aha” moment. My friend Emmy at emmycooks.com posted a breadmaker recipe this week. In her post she asked if anyone had a 100% whole wheat breadmaker loaf, and if they would like to share the recipe. Well, as you know I had posted a 100% whole wheat sandwich loaf recipe earlier this week. I decided to scale it down and test it out start to finish in my breadmaker to see how it would fare, on the express function. That’s right folks, 100% whole wheat vegan sandwich loaf in less than an hour flat (58 minutes to be precise). It would take more time, money, stress and gas $$ to drive to the store,  select the loaf, pay for it, and drive home. FOR REALS. Now you know why I had to cheat on my raw food week and have a slice of toast. AMAZING! Here is the scaled down version in case you don’t want to do the math 😉

Breadmaker Express 100% Whole Wheat Vegan Sandwich Loaf

1.5 C. warm water

2 C. whole wheat flour (from hard red winter wheat)

1 C. white whole wheat flour or whole wheat pastry flour

2 T. agave or pure maple syrup

1.5  heaping t. yeast (each measured and heaped individually)

2 T. vital wheat gluten (great for higher rise, less dense bread)

1.5  t. kosher salt

1.5 t. lecithin (make sure yours is soy based, makes bread soft without the addition of oil)

Method: Dump all ingredients into a bread-maker. Press express function. Walk away. Return in 58 minutes for delicious hot bread. Huzzah!