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Archive for the ‘bread’ Category

We enjoyed….

Deconstructed chicken kiev (adapted to be nondairy by me, from BakedBree.com <—check out the great photos on this blog!)

baby Yukon Gold potatoes

olive oil

1/2 stick dairy-free margarine, melted

4 slices of white bread

3 cloves garlic

1/4 cup fresh flat leaf parsley

salt and pepper

1 package of chicken tenders

1/2 pint grape tomatoes

a handful of black olives

zest of one lemon

1/2 cup block soy mozzarella cheese, cut into cubes

Toss some baby potatoes with olive oil and salt and pepper. Roast in a 400 degree oven, about 30 – 40  minutes.

While this is cooking, add the bread to the food processor and pulse until crumbed. Dump crumbs into bowl, then add garlic and parsely to processor bowl and pulse until chopped fine. Add the crumbs back to the bowl, pour in the melted margarine, and pulse again until it is all coated.

Press bread mixture onto the chicken tenders. Put the chicken into the oven with the potatoes and bake until cooked through, about 20  minutes.

Meanwhile, halve the tomatoes, and toss with the olives, zest of lemon, and a tablespoon of olive oil, salt and pepper, and some chopped parsley. Add the soy cheese and set aside.

Arrange everything to your liking on a lovely plate.

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So, I tried googling recipes for stale challah, and this bread pudding came up right away. This was made for the lactose intolerant, so no modifications were necessary by me. I added no fruit, as my challah already had raisins in it, but I do think that some fruit would also be a nice addition. This tasted amazing.

Challah kugel (from PrinceClan blog)

2 – 3 cups stale challah

1 1/2 – 2 cups vanilla soy milk

4 eggs

3/4 cup sugar

optional: two large apples, chopped small; or 1 cup raisins

Tear challah into smallish pieces, and drop into large bowl.

Pour soy milk over. Allow to soak for 20 minutes. Add eggs and sugar. Mix well.

Place into a greased pan (8 x 8″ or 9″ round) and bake at 350 degrees F for 50 – 60 minutes, until browned and golden.

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These savory muffins worked perfectly with a salad the other night. I used the Daiya cheddar style shreds, and I am very pleased with both their flavor, melting, and usability. A great vegan treat.

“Cheddar” herb muffins (from Bittersweet blog)

1 cup unsweetened nondairy milk

1/3 cup olive oil

1 teaspoon apple cider vinegar

1 3/4 cup AP flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon smoked paprika

1/4 teaspoon freshly ground black pepper

4 ounces (1/2 package) Daiya cheddar style shreds

1/3 cup chopped scallions

1/4 cup chopped fresh basil

3 tablespoons chopped fresh dill

1/2 cup chopped walnuts, toasted

Preheat oven to 375 degrees F, and lightly grease 9 – 12 muffin tins.

In a large measuring pitcher, combine the nondairy milk, oil, and vinegar. Stir well and let sit for at least 5 minutes for the “milk” to curdle.

Meanwhile, in a separate bol, whisk together the flour, baking soda and powder, salt, paprika, and pepper, making sure that all of the ingredients are distributed evenly throughout the mixture. Add in the “cheese,” chopped herbs, and walnuts, and mix well.

Pour the pitcher of wet ingredients into the bowl of dry, and use a wide spatula to bring the two together, stirring as few times as possible to create a mostly smooth batter. A few lumps are ok.

Scoop the batter into your prepared muffin tin, mounding it up in the centers. Move your muffin tin into the oven, and bake for 15 – 20 minutes, until a toothpick inserted into the centers comes out clean and dry. You can place the tin under the broiler for 1 – 3 minutes if you want the muffins a little more golden.

Let rest for 10 minutes in the tin, then transfer to a wire rack for cooling. Serve warm or toasted.

 

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Inspired by this recipe, I decided to make these not only dairy-free but also vegetarian. I think you have a lot of jiggle room with the ingredients that you decide to add. I used what I had left in my fridge – leeks, garlic, sundried tomatoes, celery. I was even out of eggs, but this still came out great. I forget how much I like these mushrooms – so meaty. Must try this again and play. (PS – be sure to check out the photos of preparing this dish on the website.)

Stuffed portobello mushroom caps

2 whole portobello mushroom caps

olive oil

1/4 teaspoon crushed red pepper flakes

1 leek

3 stalks celery

4 cloves garlic

3 sundried tomatoes (not packed in oil)

3 sprigs rosemary

3/4 cup white wine (or substitute stock/broth)

3 slices sandwich bread, toasted and cubed

1/2 cup shredded soy cheddar cheese

Preheat oven to 450 degrees F.

Wipe the portobellos clean with a paper towel and scrape out the gills with a spoon. Drizzle enough olive oil in the bottom of a baking dish to coat. Place the mushroom caps in the baking dish, top down, drizzle with oil, and set aside.

Dice the leek, chop the celery and tomato, and slice the garlic as thin as you can get it. Remove the rosemary leaves from the stems and finely chop. Add the veggies, garlic, and rosemary to the skillet and saute until crisp-tender, about 5 – 7 minutes.

Add the wine to deglaze the pan and allow to cook for another 5 minutes. Stir in the shredded cheese and bread cubes. The bread cubes should soak up whatever wine remains in the pan. Taste it and add salt and freshly ground pepper as needed. The stuffing mixture should seem a little wet.

Mound stuffing mixture into mushroom caps. Sprinkle with a little extra shredded cheese. Bake at 450 degrees F. for 30 – 40 minutes, or until the portobello is tender and the stuffing is golden brown. Makes 4 servings.

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These “buttery” scones have no dairy products in them at all. They are moist but have the perfect crumb. The original recipe suggests the addition of either chocolate chips, cinnamon chips, or crystallized ginger. I went with the ginger and it was a great choice. These golden beauties say autumn with every bite, and taste especially good warm out of the oven.

Harvest pumpkin scones (my nondairy version)

2 3/4 cups AP flour

1/3 cup sugar

1 tablespoon baking powder

3/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/2 cup cold margarine

1/2 cup minced crystallized ginger

2/3 cup canned pumpkin

2 large eggs

1/4 cup almond milk

coarse white sparkling sugar, for topping (I didn’t have any on hand – just used granular sugar)

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices. Work in the margarine just until the mixture is unevenly crumbly; it’s OK for some larger chunks of margarine to remain unincorporated. Stir in the minced ginger.

In a separate bowl, whisk together the pumpkin and eggs til smooth. Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with parchment. Sprinkle a bit of flour atop the parchment .

Scrape the dough onto the floured parchment, and divide it in half. Round each half into a 6″ circle. Each circle should be about 3/4″ thick Brush each circle with a little almond milk, and sprinkle with sugar.

Using a knife that you’ve run under cold water, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425 degrees F.

Bake the scones for 22 – 25 minutes, or until they’re golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.

Remove the scones from the oven and serve warm. Wrap any leftovers airtight and store at room temperature. Makes 12 scones.

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I love autumn. And one of the reasons is the cooking. After a summer of salad and lighter fare, it is so satisfying to eat warm, comforting dishes, especially on these chilly days and evenings. I found this recipe on The Stone Soup blog. This is described as a “minimalist” recipe – only 5 ingredients! But with my modification, make that 6 ingredients (I added chicken to an originally vegetarian dish). I also subbed soy cheese for the real thing. No words – just mmmmmm!

(I looked up the definition of panade, since I never heard of it before. On the Stone Soup’s site, this recipe is called a pandade, but I could not find the meaning of that word anywhere. A panade, on the other hand, is described as a paste with the consistency of a very moist dough. It’s also described as a soup that your spoon can stand up in! Although this is not served as a soup, I could easily see turning it into one. I’ll be making more panades, no doubt about it.)

Onion panade (with balsamic grilled chicken)

4 large brown onions

1/2 bunch thyme, leaves picked

1/2 medium loaf rustic bread, torn into chunks

5 ounces grated soy cheese

1 bonless balsamic grilled chicken breast (from Trader Joe’s), cut into bite-sizes – or any kind of cooked chicken

3 1/2 cups vegetable or chicken stock

Preheat oven to 400 degrees F.

Cut onion in half lengthwise. Peel, then slice into half moons about 1/4″ thick. Heat 4 – 5 tablespoons olive oil in a large skillet. Cook onion, stirring occasionally, until soft and golden brown. Stir in the thyme.

In a medium heatproof dish layer about a third of the onions. Sprinkle over some of the bread, chicken, and cheese. Repeat until all the ingredients have been used. You want to be able to see a little of each on the top.

Bring stock to a simmer. Pour over the onion dish. Season with salt and pepper.

Cover and bake for 30 minutes. Remove cover and bake for another 20 – 30 minutes, or until the top is golden and crunchy and the stock has been absorbed by the bread. Makes 4 servings.

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I love scones. I’ve baked them here, here, and also here. So I’m always open to a new way to enjoy them. I’ve never baked scones with strawberries in them. This recipe looked easily adaptable to a non-dairy version. I made mine with a little less “wet” than called for, and they came out delicious. One of the best things about baking scones in the summer is that your oven is not on for that long – 15 minutes baking and done!

Strawberry scones

1 large egg

1/4 cup plain soy yogurt

1/4 cup almond milk

1 teaspoon orange or lemon zest (I used orange)

2 1/4 cups flour

1/4 cup sugar, plus more for sprinkling

1 tablespoon baking powder

1/2 teaspoon salt

8 tablespoons cold margarine, cut into small pieces

1 heaping cup diced fresh strawberries

In a small bowl, whisk together the egg, yogurt, almond milk, and zest until blended; set aside.

In the bowl of a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to blend. Add the margarine pieces to the bowl with the dry ingredients and pulse several times to cut the margarine into the flour, until the largest margarine pieces are the size of small peas. Transfer the mixture to a large mixing bowl.

Add the strawberries to the flour mixture and toss to coat. Add the wet ingredients to the bowl with the dry ingredients and gently fold together with a fork or spatula until a sticky dough has formed. Knead just a few times to ensure that all the dry ingredients are incorporated and the dough is cohesive.

Transfer the dough to a well-floured surface and pat into a disc about 7-8″ in diameter. Sprinkle lightly with additional sugar. Slice the disc into 8 wedges.

To bake the scones, preheat the oven to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Place the shaped scones on the prepared baking sheet and bake until lightly browned on top, about 15 minutes. Let cool a few minutes before serving.

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