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I first saw this recipe one Saturday morning on the show "America's Test Kitchen" on PBS. Making a loaf of whole wheat bread that doesn't double as masonry is part science, part art form, and they were certainly successful in producing a soft, tender, and really flavorful product with their recipe. Their secret? The prior preparation of a "biga" (a yeast starter) and a "soaker" (softening of the flour). In their recipe I have made three vegan substitutions: plain soy milk instead of whole milk, agave nectar instead of honey, and vegan butter instead of regular dairy butter. This recipe requires some preparation the night before but it's well worth it when the final product is a wonderfully tender loaf of fresh homemade whole wheat bread that does not double as a paving stone.
These were given to me as a get-well gift from a coworker who went to great lengths to bake me something vegan. I think they're fantastic. Credit where credit is due: the recipe is from the vegetarian blog "Eat me, delicious". I'm entering it here "as is" to get the nutrient content breakdown and add it to my recipe box. One of the ingredients will make you go :-O but trust me, you don't taste it. These are moist, rich, super chocolatey and reminiscent of fudge cake. They stand on their own so well that I don't feel they need any kind of icing. They're that good.
A spicy, slightly sweet, and saucy bean mix that will go great with your favorite healthy carb for a protein packed vegan meal. I love this with brown rice cooked in vegetable broth, but also find that it goes fantastic with a 1:1 mix of bulgur wheat and quinoa, both cooked simultaneously in vegetable broth. Something about this last combination makes it extra hearty and filling.
Jumping on the creamy chipotle dressing bandwagon with this recipe, I use it mainly as a salad dressing (goes great with my Vegan Beans and Bits Salad). I also use it with fat-free refried beans rolled up in tortillas. As a spicy mayo on buns for black bean burgers or a grilled portabella mushroom posing as a burger it's fantastic. I've even dipped oven-fried potato slices in this. Really, I could put this on almost anything.
An acid, an oil, and mustard as the emulsifier and you have a vinaigrette base. The citrus trifecta going on here, together with the southwest chipotle seasoning are the keys to its success. While a traditional vinaigrette would have 2 or even 3 times more oil than its acid component, I try to keep the oil down in this one, going with a 3:1 ratio of acid to oil instead. Use it to dress my Vegan Beans and Bits salad or any other salad you prefer. It's sweet, tangy, and refreshing. Feel free to switch around the citrus elements according to your part of the world and what's in season - ruby red or pink grapefruit, orange, and lemon comes to mind as another great trifecta. Experiment with it!
Garbanzo (chickpeas) and black beans power-pack this cool salad with healthy fiber and plant protein. It's a test of your dicing skills although I've been known to throw things in my chopper on a weeknight for speed and not tell a soul. The corn, black beans and cilantro instantly hint of some sort of southwestern flair, so while this can be dressed with any vinaigrette of your choosing, my Citrus Chipotle vinaigrette is one of my favorites. Serve with whole wheat pearl cousous or orzo, brown rice, or in whole wheat tortillas for a refreshing wrap.
Giving credit where credit is due: this is a modified recipe from VegWeb.com. The first time I made them I just had to add vanilla and found it strange that the original recipe didn't call for it, as I think it's a flavor element that shouldn't have gone missing. While understanding the chemistry and need for salt in baked goods, I've had way too many baked goodies come out way too salty for my liking, so I also automatically cut in half the amount of salt from the original. These are wonderful, super easy to make and even easier to consume.
This is my modification of a recipe in the vegan book "The 100 Best Vegan Baking Recipes". I loved the texture and moisture of their version but felt it could use more flavor and crunch. So after the addition of vanilla, pumpkin spice, cinnamon and walnuts, this sweet bread now crowns many of my Saturday and Sunday mornings. However - check the calories and you'll see that it's best for this crown to remain princess-size - one slice will do.
Any veggies will do in this basic tofu and veggies stir fry. Spiciness from the sriracha sauce combine with sweetness from the agave nectar and unique flavor profiles from the garam masala and turmeric to give this stir-fry a very special kick. Tofu rounds up your nutrition content for a perfect vegan meal. Goes great with brown rice.
Recipes I've Rated:
Recipe Collections I've Shared:
|Vegan Salads & Dressings
A collection of cool, refreshing and heart-healthy vegan salads and dressings. Because it's possible to have a salad without chicken, bacon, cheese, or eggs.
|Vegan Baked Goods
Debunking the myth that a vegan lifestyle means giving up on moist, tender and flavorful baked goods.
|Vegan Main Entrees
A collection of my original vegan concoctions. I love nothing more than to borrow from the spice racks from around the world to turn vegetables into insanely flavorful food.