Month: March 2024

dave’s good seed copycat

bread

ingredients

  • 1 1⁄2 cups warm water (105-115 degrees F)
  • 3 tablespoons olive oil
  • 2 tablespoons molasses
  • 2 tablespoons brown sugar
  • 3 cups white whole wheat flour (or 1 1/2 cups whole wheat flour and 1 1/2 cups all-purpose flour)
  • 1⁄3 cup vital wheat gluten
  • 1 1⁄2 teaspoons salt
  • 1 tablespoon yeast
  • 1⁄2 cup whole oats (not instant) or 1/2 cup oatmeal (not instant)
  • 1⁄4 cup cornmeal
  • 1⁄4 cup ground flax seeds
  • 1⁄4 cup wheat germ
  • 1⁄4 cup sunflower seeds
  • 2 tablespoons white sesame seeds
  • 2 tablespoons black sesame seeds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons whole flax seeds
  • 1⁄2 cup seeds, for coating

instructions

  1. Mix dry ingredients, add wet ingredients and use heavy-duty electric mixer (or your own brute strength) to mix and knead the dough for about 10 minutes. You may need more or less flour or water to make a smooth dough that you can work with (although having it a little sticky is okay).
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  2. Place the dough in a greased bowl and turn so the greased side is on top OR spray the top with non-stick spray. Cover with a damp towel and let rise until double in bulk (about an hour).
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  3. Remove the dough from the bowl and knead a few times by hand. Flatten and then roll to shape into two loaves.
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  4. Combine about a half cup of seeds (use a nice variety) and oats in a wide dish. Use a wet dish towel and roll the loaf to moisten the outside. Then press all sides of each loaf into the seeds to coat well.
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  5. Place the seed-coated loave onto a sheet pan, spray with non-stick spray, cover with a damp towel and allow to rise about 40 minutes.
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  6. Place a baking dish with an inch or two of water in it in your oven. Pre-heat your oven to 350 degrees. Place the loaf in the oven and bake for 25-35 minutes until it sounds hollow. Remove from pan and cool completely before slicing.

Recipe lightly adapted from https://www.food.com/recipe/good-seed-bread-519326

vegan broccoli mac + cheese

classic american, new american

ingredients

  • 1 lb small pasta (chiocolle or small shells or, ya know, macaroni)
  • 6 cups finely chopped broccoli
  • 1 cup whole unroasted cashews, soaked overnight or boiled for 15 min
  • 1 cup vegetable broth
  • 1/4 cup nutritional yeast flakes
  • 1/4 teaspoon turmeric
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon chipotle power
  • 1 tablespoon onion powder
  • 1/4 teaspoon salt

instructions

  1. Bring 6 quarts of salted water to a boil in a large pot.
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  2. While the water is coming to a boil, make the sauce. Place all sauce ingredients in a high-speed blender and blend for about 2-3 minutes, till sauce is totally smooth.
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  3. Cook pasta in boiling water for about 5 minutes, then add the chopped broccoli. Boil until pasta is cooked, 3 to 5 minutes.
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  4. Drain pasta in a large colander and add immediately back to the pot. It should still be piping hot and wet with pasta water. Do not rinse and do not wait. This part is important because you need the wet, hot pasta to get the sauce creamy and awesome and clinging to the pasta.
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  5. Add the sauce to the pasta pot and use the rubber spatula to mix. Turn the heat on low and stir for about 2 minutes to get everything warmed through. Taste for salt and seasoning and serve.

Recipe and image from https://www.thefullhelping.com/truly-amazing-cashew-queso-sauce

chickpea sweet potato patties

classic american, new american

ingredients

  • 1 1/4 cups leftover sweet potato mash (mashed sweet potato with a little coconut milk)
  • 1 1/2 cups chickpeas, cooked
  • 2 tablespoons chickpea flour (or all-purpose flour)
  • 1/3 cup bread crumbs (panko or regular), plus more as needed
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/4 cup onion, chopped
  • 1 pinch salt, plus more to taste
  • 1 pinch pepper, plus more to taste

instructions

  1. Add all ingredients but the olive oil to a food processor. Pulse until the mixture is evenly incorporated and the chickpeas are broken down, but still have texture. Add more bread crumbs if the mixture is so moist that you won’t be able to shape it into cakes.
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  2. Bake in oven on AirFryer setting at 475 for about 25 minutes.

Recipe and image from https://www.thefullhelping.com/truly-amazing-cashew-queso-sauce

vegan nacho cheese

vegan cheese

ingredients

  • 1 cup diced peeled potatoes
  • 1 cup raw cashews, soaked several hours (or 15 min in boiling water)
  • 1/3-1/2 cup water
  • 1/2 cup nutritional yeast
  • 4 tsp white vinegar
  • 1 clove garlic
  • 4 tsp lime juice
  • 1 tsp chili powder
  • 1/3 tsp cumin
  • 1 tsp salt

instructions

  1. Boil the diced potatoes in water until they are fork-tender, which should take about 10-15 minutes. 
  2. While the potatoes are cooking, drain the soaked cashews and rinse them under cold running water.
  3. Once the potatoes are cooked and soft, drain them and add them to a high-speed blender along with the drained cashews and all remaining ingredients.
  4. Blend all the ingredients on high until the mixture is smooth and creamy. You might need to stop and scrape down the sides of the blender a few times to ensure everything is well combined.
  5. Taste the cheese sauce and adjust the seasoning with additional salt, chili powder, or lime juice according to your preferences. If the cheese sauce is too thick, you can thin it out by blending in a little more water, one tablespoon at a time, until you reach your desired consistency. Your creamy vegan cheese sauce is perfect for drizzling over nachos, using in quesadillas, or drizzling on fajitas!

Recipe and image from https://www.thefullhelping.com/truly-amazing-cashew-queso-sauce

vegan queso

vegan cheese

ingredients

  • 1 cup raw cashews (140g), soaked at least 3 hrs
  • 3 tbsp tomato paste (50g)
  • 1 tsp chili powder
  • 3/4 tsp smoked paprika
  • 1/3 cup nutritional yeast (25g)
  • 1 cup + 2 tsp water (265ml)
  • 2 tbsp lemon juice

instructions

Blend all of the ingredients together in a food processor or a high speed blender till smooth. If you use a food processor, stop frequently while blending to scrape the sides of the machine down. The queso sauce will keep in the fridge for up to 5 days.

Recipe and image from https://www.thefullhelping.com/truly-amazing-cashew-queso-sauce