Another week, another group. This week I joined The Bread Baker’s Apprentice Challenge (BBA). Nicole of Pinch My Salt came up with this fun idea. The goal is to bake (in order of appearence) each formula from Peter Reinhart’s The Bread Baker’s Apprentice. I love this book and have been baking from it for awhile. So far, I’ve baked a total of 13 of the 43 formulas in the book–including the first one for the challenge, Anadama Bread. You can see my first attempt HERE.
Because I made loaves the first time, I decided to make sandwich size rolls this time. The formula makes two 1 1/2 pound loaves or three 1 pound loaves. I was able to make twelve 4-ounce rolls. Another change I made was to use cane syrup instead of molasses. I’m not a big fan of molasses. I used it the first time I made the bread and I could taste the molasses in it.
Oh, boy! These rolls are good. They rose perfectly. The oven spring was amazing. It always amazes me. The baking time was about 1/2 the length of baking the loaves. They were done at 20 to 22 minutes.
I made veggie sandwiches using the anadama rolls and a recipe from the May/June issue of Vegetarian Times. The original recipe calls for a baguette, which I’m sure is delicious as well. It’s quick and easy and perfect for a hot afternoon. You can add whatever vegetables or other sandwich fillings you have on hand.
Anadama Sandwich Roll with Roasted Red Pepper Spread
Adapted from Vegetarian Times
- 1 7-ounce jar roasted red peppers, drained well, finely chopped
- 1 8-ounce container vegan cream cheese, softened
- 3 tablespoons finely minced scallions
- 1 clove garlic, minced (1 teaspoon)
- 6 4-ounce anadama sandwich rolls
- 3/4 cup cucumber, seeded and diced
- 1/2 cup shredded carrot
- 1 cup mâche
- 1/2 cup microgreens
- Mix red peppers, cream cheese, scallion, and garlic in bowl until well combined.
- Half each roll and tear out a bit of the bread from the center of the bottoms to make space for the fillings.
- Spread the cream cheese mixture on the bottoms. Top with cucumber, carrot, mâche, and microgreens. Cover with top half of the roll. Enjoy!
Makes 6 sandwiches.
You can see other BBA Challenge participants loaves on the BBA Flicker Group HERE. Be sure to check them out! Also, search for us on Twitter using #bba.
Posted in Baking, bread, food magazine, Fruits & vegetables, Recipe, The Bread Baker's Apprentice Challenge, vegan, whole grains
- Tagged Anadama Bread, roasted red pepper spread, The Bread Baker's Apprentice, vegan, Vegetarian Times
I chose this recipe for Vegan Tuesday because I had all the ingredients. I won’t say it was quick (I’m a super slow prep cook), but it was definitely easy. The recipe comes from Vegan with a Vengeance and you can find the recipe HERE.
Because my zucchini were on the smaller side–not the monster zucchini you can get in the summer–I have a some filling left over. I think it would be great on a baked potato or over pasta. It’s very delicious!
Using my camera phone
I also made vegan Chai Rice Pudding using a recipe from the March/April 2009 issue of VegNews. I rushed and made it before work. Well, really, you can’t rush rice pudding. What I meant to write was that I made it for work and then had to rush to work because I was running late. I took a picture using my Blackberry because I didn’t have time to grab my camera.
The recipe uses plain almond milk and basmati rice. It is sweetened with agave syrup and spiced with cinnamon, cloves, cardamon, and ginger. Chopped dates and raisins add some more sweetness. YUM!
Chai Rice Pudding
- 1 1/2 cups water
- 4 cups unsweetened almond milk, divided
- 1 cup basmati rice
- 1 /2 cup agave nectar
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 tablespoons chopped dates
- 1/4 cup raisins
- In a medium pot, bring water and 2 cups almond milk to a boil. Add rice, agave nectar, and salt. Cover, reduce heat, and simmer for 10 minutes.
- Add remaining almond milk, cinnamon, cardamom, cloves, and ginger. Simmer, uncovered, for 20 minutes or until rice is very soft.
- Remove from heat, add dates and raisins, cover, and let sit for 10 to 15 minutes. Dust with additional cinnamon and cardamon and serve warm or at room temperature.
Posted in Custards & Puddings, dinner, food magazine, Fruits & vegetables, vegan, whole grains
- Tagged chai rice pudding, millet, olive, tomato, vegan, Vegan with a Vengeance, VegNews, zucchini
I’ve been making my own granola for quite awhile now and don’t buy premade cereal. I’m always trying new recipes. My favorite breakfast is a yogurt parfait with fruit and granola. The rep from Stonyfield Yogurt sent me coupons to try Oikos Greek Yogurt, which I did for this parfait. I prefer full-fat yogurt and Oikos is non-fat so it was not as thick as I prefer and the taste seemed off, but is typical of nonfat milk items. It comes in plain which is wonderful because I only buy plain yogurt.
This week’s Sweet Melissa Sundays recipe is the Breakfast Granola Cookies which I will blog about on Sunday. It came at a perfect time because I just ran out of my previous granola.
This is a tasty recipe which includes not only rolled oats, but rye flakes (except I couldn’t find rye flakes and used Bob’s Red Mill 5-grain mix which included rye flakes and flax seeds). There are also sunflower seeds, pepitas, currants, in addition to the dried cherries and almonds. The recipe also calls for milk powder and honey. To make the recipe vegan so I can eat it on my vegan days, I used soy milk powder and agave syrup instead.
This recipe makes a lot of granola, more than my granola container holds–so I packed some up and gave some to friends. But then disaster struck–I dropped my granola container (which broke) and spilled most of the granola all over my kitchen floor. Luckily, approximately 2 cups stayed safe in the container. So now I need to make more granola…what recipe should I try next?
This week for Vegan Tuesday I made something for breakfast: Warm and Nutty Cinnamon Quinoa from 101 Cookbooks. Instead of cow’s milk, I used oat milk. I also used a mix of blackberries, blueberries, and pomegranate instead of just blackberries.
You can find the recipe HERE.
I also made Stir-fried Vegetables with Lemongrass from the May 2009 issue of Food & Wine. No substitutions were needed as it was already a vegan recipe. This recipe was included in a section called “Speediest Stir-fries”. The problem with a lot of stir-fries is that there is a lot of prep. Once you start cooking, you’re done in a snap. The selling point for this recipe was that it didn’t involve a lot of prep and chopping. NOT true! I know my knife skills are not the best (major understatement) and I’m super slow (again not exaggerated), but it still involved a lot of chopping and prep.
You can find the recipe HERE.
This week Mare of Meet Me in the Kitchen joined the fun. Click HERE to see what she made. Also head over to Veggie Num Nums to see what Michele made.
I went out Monday night after work for a celebration at a pub. It was a blast, of course, but I got home much too late to make my Vegan Tuesday food. Luckily, the recipe I chose to make this week was very quick and easy. It’s from the March 2009 issue of Gourmet magazine–Tomatoey Spiced Chickpeas.
I made it before I went to work on Tuesday and packed it up for lunch and then had it again for dinner. I served it with bulgur because it takes no time to make. Just pour boiling water and let sit. I also roasted some asparagus and cashews, which lately seems to be my go-to veggie side. YUM. Once again, all before work and I wasn’t late.
For dessert I made the Chewy Oatmeal Raisin Cookies out of Veganomicon. Although this recipe is also quick and easy, I baked them earlier in the week. I can’t make two quick and easy recipes before work and still make it on time. 😛 I subbed 1/2 cup of the oatmeal with 9-grain cereal and 1/2 cup of the raisins with dried cranberries. Very delicious.
Tomatoey Spiced Chickpeas
Chewy Oatmeal-Raisin Cookies