Quick Yeast Dinner Rolls

21 Nov

makes 24 rolls
1 cup water (110 degrees F)
1 1/2 TBS active dry yeast
1/2 cup sugar
1/2 cup Earth Balance margarine, melted
3 Tbs flax seeds + 9 Tbsp water, whisked together
1 teaspoon salt
4 1/4 cups “white whole wheat” (or all-purpose) flour

(I use my kitchenaid for this recipe. Make adjustments as needed if you don’t use a similar thing for doughs)

Preheat oven to 375′.
-Whisk together water, yeast and sugar, let stand 5 minutes.
-Stir in EB, flax mixture and salt.
-With dough hook on Speed 2, Add flour, 1 cup at a time. Let the dough hook knead it until it’s a nice dough.
-Grease a 13×9 baking pan.
-Turn dough out onto floured surface, and divide into 24 equal pieces, rolling each into a smooth ball.
-Place in rows in prepared pan.
-Cover and let rise if you have time. If not, bake them. They’ll rise in the oven.
-Bake until golden brown, about 17 minutes.

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chole masala

7 Sep

neesha’s recipe, essentially – thanks, neesha!

Oil
1/4 cup chaat masala spice mix
1 onion, chopped
2 green bell pepper, chopped
1 28-oz can of crushed or diced tomatoes
water
4-14 oz cans chickpeas, drained

Heat oil in pan. Stir in spice powder. Add onion and bell pepper, saute for a few minutes. Add garlic and ginger. Saute until fragrant and onion is soft. Add tomatoes and chickpeas and water to desired thickniss. Simmer for 30 minutes. Add lemon juice. Salt and adjust spices to taste. You can crush some of the chickpeas to make the sauce thicker.

Rhubarb Crisp

25 Jul

I use essentially this recipe with frozen rhubarb. It is a very easy recipe when using frozen rhubarb and has gotten rave reviews from all that have tried it. I did find I needed to bake it a wee bit longer. Delicious.

2 lbs rhubarb (I use frozen)
1 cup white sugar
1/4 cup flour + 1/2 cup flour
1/2 cup Earth Balance margarine
1/2 cup brown sugar
1 cup rolled oats
1/2 teaspoon cinnamon

-Preheat oven to 400°F.
-Mix together rhubarb, white sugar and first 1/4 cup flour. Place in a 13×9-inch baking dish.
-Cut together the remaining flour, EB, brown sugar, oats and cinnamon.
-Sprinkle over rhubarb.
-Bake 40-50 minutes.

Goddess Noodles

6 Jul

I feel like if I use a bunch of packaged things, it’s not really a recipe. But, these were delicious and would be a good weeknight meal or potluck dish.

1 12-16 oz pkg noodles, like fusilli
1 bunch dinosaur kale, cut into ribbons
1 pkg smoky tempeh, crumbled
1 8 oz bottle Annie’s Goddess Dressing

Boil the noodles in salted water per package instructions. When they have about two minutes left, add in the kale to the pot. Drain and toss with the tempeh and dressing. enjoyy.

Monday 3/25:

25 Mar

TBD

creamy tahini dressing

4 Mar

Creamy Tahini Dressing (adopted from thebloomingplatter)
½ cup tahini
½ cup Vegenaise
1 teaspoon salt
2 cloves garlic
1 teaspoon miso
¼ teaspoon pepper (use white to prevent black flecks)
¼ cup lemon juice
¼ cup white vinegar
1 tablespoon dill

food processor it up

buffalo tempeh!

5 Feb

these were about my favorite tempehs ever. and for some reason, very un-tempeh-y. Perhaps it is because they were boiled? It’s based off this recipe. I didn’t measure, but this is an approximate guess.

1 (8 oz) pkg tempeh, cut into 18 short strips
1/3 c soy milk
1 tsp yellow mustard (liquid)
1/3 c flour
1/2 tsp salt
1 tsp paprika
1 tsp garlic granules
1/4 tsp baking powder
1 cup panko bread crumbs

Wing Sauce
3 Tbsp margarine, melted
3 Tbsp Louisiana hot sauce (like Crystal or Frank’s)
directions

-Preheat oven to 400′
-Bring a pot of water to boil, and then add tempeh. Boil the tempeh for 15 minutes, then drain and rinse with cold water.
-In one boil, mix the soymilk and mustard together, then mix in the flour and seasonings (not the bread crumbs) to make the batter. Put the breadcrumbs in another bowl.
-Coat the tempehs with the wet batter, then the breadcrumbs. Put on a greased baking sheet.
-Spray the tops of the tempehs with some cooking oil lightly.
-Bake for 10 minutes, flip, and bake another ten minutes.
-While they are baking, mix the margarine and hot sauce. Toss the tempehs with the wing sauce and serve immediately.