Psst. Wanna see my buns? July 1, 2011Posted by That girl in 2011.
Tags: food, recipe, vegan
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I feel like I should be in an alleyway, wearing a trench coat.
No, you can’t see those buns, but you might be interested in my brioche-style buns!
I’ll admit that I have no idea what a brioche-style bun actually should taste like, but these are pretty yummy. I was reading an article about overrated places to eat in France (as if I were going there and needed to know what to avoid. Psh.), and this one place had some fancy “brioche-style buns” for breakfast. So I hopped onto the world wide web and found myself a recipe. Then I veganized it. Bam! That’s how we do that, yo.
And since I know this is what you’re waiting for, here are my buns:
I should be ashamed. But I’m not.
Just a warning: these things seem to take forever to make. Damn you, rising time!
Light Brioche Buns
adapted from New York Times site
1 cup warm water (appx 105 degrees)
2 tsp active dry yeast
2 1/2 Tbs sugar
2 tsp EnerG egg replacer
2 1/2 Tbs water
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 tsp salt
2 1/2 Tbs room temperature Earth Balance
1 Tbs almond milk
Sesame seeds (optional)
1. In a small glass bowl, combine 1 cup warm water, yeast and sugar. Let stand until foamy, about 5 minutes. (My mix didn’t get very foamy, but it did have bubbles on top)
2. In a smaller bowl, mix 2 1/2 Tbs water with 1 1/2 tsp EnerG egg replacer and set aside.
3. In a large bowl, whisk flours and salt together. Add Earth Balance and squish into the flour with your hands to make it crumbly. Using a stiff spatula or a wooden spoon, add yeast mixture and egg replacer mixture, and gently stir, scraping the sides of the bowl until a dough forms.
Turn the dough onto an unfloured surface and knead for about 8 minutes. The original recipe said to knead by “scooping dough up, slapping it on counter and turning it, until smooth and elastic.” I have no idea what that means so I kind of stretched the dough, then picked it up and dropped it onto the counter. It seemed to work.
4. Form a ball with the dough and put it back into the bowl. Cover with plastic wrap (which I don’t have) or a slightly damp towel and put it into a warm place to rise and double. This takes 1-2 hours, so get a book.
5. Slap some parchment onto a baking sheet and divide the dough into 8 equal pieces. Gently roll the pieces into balls (this is the shape your buns will stay, so make ‘em pretty!). Put them on the sheet about 2 inches apart. Place a clean towel over them and put the baking sheet in a warm place for another 1-2 hours. (This is when you dance to KNOTBSB in the kitchen.)
6. Make sure the rack is in the center of your oven. Put a shallow pan of water on the lowest rack (I used my glass brownie pan) and preheat oven to 400 degrees. Mix remaining egg replacer (1/2 tsp) with milk and brush it gently on your buns. If using, sprinkle your sesame seeds on now. (I really wanted to add a little salt, too, but decided not to. I bet it’d be delicious.)
Bake for 15 minutes, turning the buns once, until the tops are lightly golden blonde. When they’re done, move to a rack to cool.
Now, see my buns in action:
Go, buns, go!
Now that I’ve written this, I’m going to check it 300 times to make sure I didn’t mess something up. I don’t want anyone wasting ingredients. That would be lame-O.
Cripes May 23, 2011Posted by That girl in 2011.
Tags: food, personal, recipe, vegan
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So much has changed since the last post. Not even half of it has been good, either.
Before I was at the end of my first month of P90X, today is actually the first day of my last month! In case you’re wondering, I honestly feel no different except for my bangin’ arms. If only my legs matched my arms. Hmph.
We’ve had some funerals, made some trips, I had a birthday, changed my hair color … See? Things have changed. You don’t even recognize us anymore, do you?
Honestly, the recipe I was going to post “tomorrow” (back in April) was completely forgotten with all this life stuff happening around me. But I’ve got something better, easier and sweeter.
Easy Squeezy Maple Almonds
what you need
2 cups almonds (I used non-raw almonds, but I think raw would work here too)
3 tbs maple syrup
what to do
Preheat oven to 300 (I used the hand dandy toaster oven)
Line a baking sheet with parchment paper
Put the almonds in a bowl
In a separate small bowl, mix maple syrup and salt
Pour maple mixture on top of nuts
Dump nuts onto the parchment paper and cook for 4o minutes
Stir about halfway through, making sure the almonds aren’t sticking and burning
After 40 minutes, remove the sheet from the over and let it cool on a wire rack
The almonds are sticky right now, so if you want to get crazy, add a handful of sesame seeds or some spices … but stir quickly or it won’t work! (granted, you can also add these things before baking, but I prefer the pure mapley taste on at least half of these guys)
If you need more sweet or salty, now’s the time to add more syrup and salt, too. just don’t go crazy or they won’t harden when they cool.
When they’re cool, toss the nuts into a bowl and refrigerate
Quick and easy November 16, 2010Posted by That girl in 2010, Vegan MoFo.
Tags: food, recipe, vegan, Vegan MoFo
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No, not me. How rude! I’m talkin’ quick and easy – and delicious – vegan treats.
Like what, you ask? How about chocolate mousse with that extra avocado you have lying around?
I had that tonight, actually.
I don’t measure well, so you might want to adjust to your tastes.
Chocolate Peanut Butter Avocado Mousse
1 T peanut butter
1 T agave
2 T cocoa powder (you can also use melted chocolate chips. I’d go with a handful or two … just keep it to less than 1/4 c worth. Probably an 1/8 c would be best)
tiny sprinkle salt
2 tsp oil (I use coconut)
1-2 T almond milk
Throw it all in your Magic Bullet and blend. Taste, curse me and add more of whatever it is you’re missing. I might even double the peanut butter, the chocolate and the oil … but that’s just me. I tend to cook by taste. :/
And while we’re here, how about a word about the Magic Bullet? It’s both a blessing and a curse. I love that I can grab it and whizz up something quickly without having to get my blender out, but inevitably, within a few minutes I’m bitching about the damned thing. It doesn’t mix evenly. Doesn’t completely chop anything. It leaks. It just irritates the heck out of me. But I still use it every morning.
Non-vegan news: Happy birthday Martha Plimpton!!
Vegan pumpkin oatmeal November 11, 2010Posted by That girl in 2010, Vegan MoFo.
Tags: food, recipe, vegan, Vegan MoFo
Let’s just start with this: I’m terrified to post a recipe. Even this sad little simple one. What if I wrote it wrong? What if I measured it wrong? What if you all hate it? Oh, man. So many things to worry about.
Basically this came from my being to lazy and not having the right stuff to make the chocolate peanut butter oats I usually make. So I threw this together and kinda liked it.
Vegan pumpkin oatmeal
1/2 cup non-dairy milk (I use almond, but any would work)
1/3 cup rolled oats (not instant, they’re gross)
1 T ground flax seeds
3 T canned pumpkin
1/2 t pumpkin pie spice
1-2 t agave syrup (optional)
tiny bit of salt (I shook my salt shaker once) – optional
In a small bowl, mix oats, flax, pie spice and salt, if using.
In another small bowl, mix milk and pumpkin until blended.
Add the wet ingredients to the dry and stir completely. Give it a taste. You may not need anything else, but I use unsweetened milk, so I use a teaspoon of agave at this time. once you get it as sweet as you want it, stir it all up, put a lid on it and stick the bowl in the fridge for at least a few hours. I leave it overnight so I have breakfast in the morning.
You know, this probably would taste really good if you omitted the agave and poured on some maple syrup in the morning. Just a thought; I haven’t tried that yet.
So there you go. My first recipe. Eeeks!