brunch: oatmeal with soymilk, brown sugar, and dried papaya; soy latte
peanuts; more dried papaya; bread dough while making bread (click for the recipe)
- 1 packet yeast (I believe this is slightly over 2 tsp)
- 1/4 c very warm water (just getting uncomfortable to touch)
- 1/4 c plus a splash of maple syrup
- 4 c whole white flour
- 2 c all-purpose flour
- 2 tsp salt
- 1/4 c sunflower seeds (or however much you want)
- 1/4 c flax seeds (“)
- 1/4 c sesame seeds (“)
- 1/4 c olive oil
- water (about 2 cups)
Combine yeast with warm water and stir to dissolve. Let sit for a couple minutes, then add a splash of maple syrup. Let sit a few more minutes (you should see it start to froth up).
Mix flour, salt, and seeds in a bowl. Add the yeast mixture, the rest of the maple syrup, oil, and water, and knead. Add enough water so that you can knead all the flour into the dough without the dough sticking to your hands (a little bit of sticking is okay after this first mixing). If the mixed dough is sticky, add a bit more flour; if it seems dry or if you can’t knead all the flour in, add more water. After the dough is well mixed, spread a thin layer of olive oil on the surface of the dough, cover with a damp towel, and let rise at room temperature or warmer (a sunny windowsill is nice).
After rising (as long as you want… about 45 minutes is good), punch the dough down and knead (about 10 minutes? Less if you knead like you need it). If it sticks to your hands, sprinkle whole wheat flour on the kneading surface and knead it in (repeat until it is no longer sticky). After kneading thoroughly, separate the dough into whatever loaves or rolls you are baking. Let rise like this for another 15 minutes or so (it will rise more in the oven).
Bake at 425 until the outside is brown and it makes a hollow sound when hit (30-35minutes).
dinner: tempeh “chicken” salad (recipes for the chicken salad and for the homemade vegan mayonnaise that it calls for from 1,000 Vegan Recipes… thanks Emily!) with romaine lettuce on homemade bread
Mexican Hot Chocolate Snickerdoodle cookies and cookie dough (recipe available here); soymilk and almond milk
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emily's comment:
May 10, 2010 at 4:27 pm
that sandwich looks amazing! i just finished my “chicken” salad yesterday and i already miss it. i’ve made those snickerdoodles before (the recipe is also in ‘vegan cookies invade your cookie jar’) but they turned out rather hard. did yours turn out chewy?
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katherine's reply:
May 10th, 2010 at 5:02 pm
Yeah… the first batch was a bit hard, so I made sure to only cook the subsequent batches for 10 minutes. Also, I removed them from the cookie pan after 5 minutes, and then after they cooled another 10 minutes or so, transferred them to a Tupperware, which might have helped.
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