Cinnamon Swirl Bread, page 176
Cinnamon Swirl Bread, page 176
We wouldn’t leave you without sharing a few favorite recipes that will make your life easier, especially if you aren’t a fan of store-bought vegan meats and breads. These are everyday staples in our homes, and they make delicious eats so much quicker. A little prep goes a long way in stocking your fridge or freezer. Also (and you might want to hold on to your seat for this one, too): vegan brioche! Not quite a staple, granted, but it has changed our lives for the better. These are recipes that fit in the “last, but definitely not least” category.
What’s better than freshly baked bread, you ask? A swirl of sugary cinnamon inside the freshly baked bread in question, we say (pictured on page 174).
YIELD
1 LOAF
FOR DOUGH
3 cups (375 g) all-purpose flour, plus more if needed
1/4 cup (36 g) vital wheat gluten
1/4 cup (55 g) packed light brown sugar
1 teaspoon fine sea salt
1 cup (235 ml) almond milk, lukewarm
2 tablespoons (30 ml) canola oil
2 teaspoons instant yeast
1/2 teaspoon canola oil
Nonstick cooking spray
FOR FILLING
1 tablespoon (8 g) arrowroot powder
1 tablespoon (15 ml) warm water
1/4 cup (55 g) packed light brown sugar
1 tablespoon (8 g) ground cinnamon
TO MAKE THE DOUGH: In a large mixing bowl, combine the flour, gluten, sugar, and salt. Add the milk and oil and stir to combine. Add the yeast. Using a stand mixer fitted with a dough hook, mix until a dough forms. Add extra flour, 1 tablespoon (8 g) at a time, if needed. Mix for about 6 minutes.
Alternatively, if you don’t have a stand mixer, transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable.
Lightly oil a large bowl and place the dough in it. Turn to coat. Cover tightly with plastic wrap and let rise for 60 to 90 minutes, until doubled.
Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with spray.
TO MAKE THE FILLING: Combine all the ingredients in a small bowl. Note that if the filling is too thick to be spread, you can add just a little extra warm water to it. Don’t add too much: it should be thick and spreadable, but not pourable.
Gently punch down the dough. Roll it out into an 8 × 18-inch (20 × 45-cm) rectangle with a rolling pin. Carefully spread the filling all over in a thin layer, leaving less than 1 inch (2.5 cm) around the edges. Tightly roll the dough starting at the short side and place it, seam side down, into the greased pan. Loosely cover with plastic wrap and let rise until the dough only slightly peaks over the top of the pan, between 30 and 60 minutes.
Preheat the oven to 350°F (180°C, or gas mark 4). Place a sheet of foil under the pan just in case the filling should escape, and bake for 30 minutes, or until golden brown and the bottom of the bread sounds hollow when tapped. Remove from the pan and let cool completely before slicing.
This tender bread cannot be kneaded by hand, because it would require extra flour and its buttery flavor would be muted. You could use a food processor (with a dough blade) if you don’t have a stand mixer. Do not skip the refrigeration step, because it helps with the brioche’s structure.
YIELD
1 LOAF
1 tablespoon (8 g) cornstarch
1/2 cup (120 ml) water, divided
1/2 cup (120 ml) full-fat coconut milk, at room temperature
3 tablespoons (36 g) sugar
1/2 teaspoon fine sea salt
2 cups (250 g) all-purpose flour
1 tablespoon (12 g) instant yeast
1/4 cup (56 g) cold nondairy butter, cut into small pieces
Nonstick cooking spray
Combine the cornstarch and 2 tablespoons (30 ml) of the water in a deep microwave-safe bowl and stir to dissolve the starch. Add the remaining 6 tablespoons (90 ml) water, stir well, and cook for 1 minute, or until the mixture is slightly gelatinous, thickened, and cloudy. Alternatively, do this on the stove in a small saucepan, until the same results are achieved, 1 to 2 minutes. Let cool completely before using.
Whisk the cornstarch mixture, milk, sugar, and salt in the bowl of a stand mixer fitted with a dough hook.
Add the flour and yeast on top. Mix on medium speed for 2 minutes, starting the countdown and raising the speed to medium-high once the ingredients are beginning to combine.
Slowly add the butter while the mixer is on. Once all the butter is in, mix on medium-high speed for 4 minutes, stopping to push the butter down with a spatula if it sticks to the sides of the bowl. Do not add extra flour; it’s normal for the dough to look like batter. Gather it in the center of the bowl with a rubber spatula, tightly cover the bowl with plastic wrap, and let stand for 45 minutes. This time mostly serves to ensure adequate moisture.
Use a rubber spatula to gently deflate the dough, and gather it in the center of the bowl again. Tightly cover with plastic wrap again, and refrigerate for 18 hours.
Coat an 8 × 4-inch (20 × 10-cm) loaf pan with spray. Use a rubber spatula to gently deflate the stiff dough. Place the dough in the pan and smooth the top with lightly moistened hands if needed. Loosely cover with plastic wrap, and let rise for 1-1/2 to 2 hours, until doubled.
Preheat the oven to 400°F (200°C, or gas mark 6). Carefully remove the plastic wrap and bake the brioche for 10 minutes. Lower the temperature to 350°F (180°C, or gas mark 4), and bake for 15 to 20 minutes longer, until it reaches a deep golden brown color on top. Carefully remove from the pan, transfer to a wire rack, and let cool completely.
This is the perfect bread for newbie bread bakers, because it is quite responsive and easy to work with. Feel free to replace up to half of the flour with white whole wheat flour, but keep in mind that the green color might become a bit more subdued if you do. For instructions on how to make this dough into rolls or bagels, see page 20.
YIELD
1 LOAF
1 packed cup (40 g) baby arugula or spinach
1 tablespoon (8 g) minced garlic
1-1/4 cups (295 ml) water, lukewarm
2 tablespoons (30 ml) light olive oil
3-1/2 cups (438 g) all-purpose flour, plus more if needed
2 tablespoons (18 g) vital wheat gluten
2 teaspoons instant yeast
2 tablespoons (25 g) sugar
1 teaspoon fine sea salt
1/2 teaspoon canola oil
Nonstick cooking spray
Place the arugula, garlic, water, and oil in a blender; blend until smooth. In a large mixing bowl, combine the flour, gluten, yeast, sugar, and salt. Add the wet ingredients to the dry. Using a stand mixer fitted with a dough hook, mix for about 6 minutes, until a dough forms. Add more flour, 1 tablespoon (8 g) at a time while mixing, if needed.
Alternatively, if you don’t have a stand mixer, transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, adding 1 tablespoon (8 g) flour at a time if needed, until the dough is smooth and pliable.
Lightly oil a large bowl and place the dough in it. Turn to coat. Cover tightly with plastic wrap and let rise for 60 to 90 minutes, until doubled.
Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with spray. Gently punch down the dough and press it down into the pan. Loosely cover with plastic wrap and let rise until the dough reaches 1 inch (2.5 cm) over the top of the pan, between 30 and 60 minutes.
Preheat the oven to 375°F (190°C, or gas mark 5). Carefully remove the plastic wrap and bake for 30 minutes, or until golden brown and the bottom of the bread sounds hollow when tapped. Remove from the pan, transfer to a wire rack, and let cool before slicing.
With all the rage about bacon, we knew we had to add a cruelty-free option. After all, this is a sandwich book. Feel free to use this tempeh as an addition to any of our sandwiches, or enjoy it next to your favorite pancakes. The two-step preparation lets you get it from the fridge to the plate in minutes.
YIELD
8 OUNCES (227 G)
8 ounces (227 g) tempeh
3/4 cup (180 ml) vegetable broth
1 tablespoon (15 ml) pure maple syrup
1 tablespoon (16 g) tomato paste
1 tablespoon (15 ml) apple cider vinegar
1 tablespoon (15 ml) tamari
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon fine sea salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon plus 1 teaspoon (20 ml) liquid smoke, divided
2 tablespoons (30 ml) olive oil
Using a serrated knife, carefully cut the tempeh into 1/4-inch (6-mm) strips across the short side. In a 9 × 13-inch (23 × 33-cm) pan, combine the broth, syrup, tomato paste, vinegar, tamari, cumin, coriander, salt, onion powder, garlic powder, and 1 tablespoon (15 ml) of the liquid smoke. Place the tempeh strips in the marinade and turn to coat. The strips will probably be touching, which is fine. Cover with foil and refrigerate overnight.
Preheat the oven to 300°F (150°C, or gas mark 2). Bake the strips in the marinade, uncovered, for 30 minutes. Most of the marinade will either be absorbed or coating the tempeh. Remove from the oven. At this point, the strips may be prepared for serving or stored in the refrigerator for up to 1 week and cooked as needed.
To cook, combine the olive oil and remaining 1 teaspoon (5 ml) liquid smoke in a small bowl. Heat a large skillet over medium heat. Brush both sides of the tempeh strips with the olive oil mixture and, working in batches, cook for 4 minutes, or until browned. Turn and cook the other side for about 3 minutes.
Long, slow cooking and cooling in vegetable broth imparts a wonderful depth of flavor to seitan. This has become a go-to among our testers. If soy flour is unavailable, chickpea flour may be used.
YIELD
2 POUNDS (908 G)
IF COOKED IN A SLOW COOKER
2-1/2 POUNDS (1.1 KG)
IF COOKED IN THE OVEN
FOR SEITAN
2 cups (288 g) vital wheat gluten, plus more if needed
3 tablespoons (23 g) soy flour
1 tablespoon (8 g) nutritional yeast
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon black pepper
1-1/4 cups (295 ml) vegetable broth, chilled, plus more if needed
1/4 cup (60 ml) tamari
3 tablespoons (45 g) ketchup
2 teaspoons liquid smoke
FOR COOKING BROTH
4 to 6 cups (940 ml to 1.4 l) vegetable broth, chilled (see Note)
1 tablespoon (15 ml) tamari
1 tablespoon (15 g) ketchup
2 large cloves garlic, sliced
1/4 small onion, sliced
Generous pinch of pepper
Nonstick cooking spray
TO MAKE THE SEITAN: In a medium-size bowl stir the wheat gluten, flour, nutritional yeast, and spices with a fork. Combine the broth, tamari, ketchup and liquid smoke in a small bowl. Mix the wet ingredients into the dry, using a fork. Add an extra 1 or 2 tablespoons (15 to 30 ml) broth or (9 to 18 g) gluten, if needed, to make a workable dough. Knead by hand for 4 minutes, or until the dough forms a cohesive ball and you can see strands of gluten forming. Form into a ball about 5 inches (13 cm) across.
TO MAKE THE COOKING BROTH: Combine the broth, tamari, ketchup, garlic, onion, and pepper in a large bowl.
TO COOK IN A SLOW COOKER: Place the seitan in the cooker and pour the broth over the ball. Make sure it is covered completely. Cook on low for 8 hours. Cool in the broth. Cut into four 8-ounce (227-g) portions, or as desired. Seitan is best after it has had a chance to cool completely. Wrap tightly in plastic and store in the fridge for up to 1 week or freeze for up to 3 months.
TO COOK IN THE OVEN: Preheat the oven to 300°F (150°C, or gas mark 2). Coat a 2-quart (1.9-l) round covered casserole dish with spray. A larger baking dish may be used, but more broth will be needed. Place the seitan in the dish. Cover with the broth. Place on top of a baking sheet in case of drips. Cover and bake for 3 hours. Cool in the broth and package as above.
RECIPE NOTE
The amount of broth you need will depend on the cooking method. For the oven method, 4 cups (940 ml) should be enough. For the slow cooker, you’ll need enough broth to cover the ball of seitan. If you need more than 6 cups (1.4 l), then double the rest of the seasonings in the cooking liquid as well.
This recipe is cruelty-free and so much better for people and the planet than poultry. Store these in your freezer for quick meals any time.
YIELD
10 CUTLETS, 4 OUNCES (113 G) EACH
FOR CUTLETS
2 cups (288 g) vital wheat gluten, plus more if needed
1/4 cup (30 g) nutritional yeast
1/4 cup (30 g) chickpea flour
1/4 cup (30 g) soy flour
2 cloves garlic, minced
1 teaspoon onion powder
1/4 teaspoon white pepper
1-1/4 cups (295 ml) vegetable broth, chilled, plus more if needed
2 tablespoons (30 ml) dry white wine
1 tablespoon (15 ml) olive oil
1 tablespoon (6 g) vegan chicken-flavored bouillon powder (optional)
FOR COOKING BROTH
3 cups (705 ml) vegetable broth, chilled
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon mustard powder
1/2 teaspoon fine sea salt
TO MAKE THE CUTLETS: In a large bowl, combine the wheat gluten, nutritional yeast, flours, garlic, onion powder, and white pepper. Stir together. In a medium-size bowl, combine the broth, wine, oil, and bouillon and stir together. Mix the wet ingredients into the dry, using a fork. Add an extra 1 or 2 tablespoons (15 to 30 ml) broth or (9 to 18 g) gluten, if needed, to make a workable dough. Knead by hand for 4 minutes, or until the dough forms a cohesive ball and you can see strands of gluten forming. Divide evenly into 10 balls.
TO MAKE THE COOKING BROTH: In a large roasting pan, combine all the ingredients. Preheat the oven to 300°F (150°C, or gas mark 2).
TO COOK: Between two pieces of parchment paper and using a rolling pin, roll each ball into a thin cutlet about 1/4 inch (6 mm) thick. Pour in the broth in the roasting pan and roll the remaining balls into cutlets. It’s fine if they touch or overlap some. Cover the pan tightly with foil and bake for 1 hour. Turn off the heat and leave the cutlets in the oven for 1 hour longer. Remove from the oven and let cool in the broth. Wrap tightly in plastic and store in the fridge for up to 1 week or freeze for up to 3 months.
We know what you’re thinking, and you’re right. That’s exactly what we named these after. Many thanks to cookbook author and host of www.everydaydish.tv Julie Hasson for coming up with the popular steaming technique used here.
YIELD
20 OUNCES (573 G)
1/2 cup (91 g) cooked navy beans
1/2 cup (120 ml) dry white wine
1/2 cup (120 ml) vegetable broth, plus more if needed
2 tablespoons (30 ml) fresh lemon juice
2 tablespoons (30 ml) olive oil
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
3/4 teaspoon dried sage
1/2 teaspoon mustard powder
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon fine sea salt
1/4 teaspoon celery seed
1-1/4 cups (180 g) vital wheat gluten, plus more if needed
1/4 cup (30 g) nutritional yeast
2 tablespoons (15 g) chickpea flour or soy flour
2 tablespoons (24 g) instant tapioca, such as Minute Brand
In a blender, combine the beans, wine, broth, lemon juice, oil, and spices. Blend until smooth.
In a medium-size bowl, combine the wheat gluten, nutritional yeast, flour, and tapioca. Pour the liquid into the dry ingredients and mix with a fork. Add an extra 1 tablespoon (15 ml) broth or (9 g) gluten if needed to make a soft, workable dough. Knead for a few minutes, squeezing to be sure all the ingredients are combined. Transfer to a 12-inch (30.5-cm) piece of foil. Form into a roll about 6 inches (15 cm) long. Roll the foil around the mixture, twisting the ends to enclose.
Prepare a steamer. Steam the roll for 1 hour 15 minutes. Let cool completely before slicing thinly, using a sharp, serrated knife and cutting in a seesaw motion. Wrap tightly in plastic and store in the fridge for up to 1 week or freeze for up to 2 months.
The outstanding flavor and texture of these cold cuts really make them special. Huge thanks to author and blogger Nathan Kozuskanich for allowing us to use the “steam, then bake method” he features on his popular blog, Vegan Dad.
YIELD
24 OUNCES (680 G)
1/2 ounce (14 g) dried porcini mushrooms
1 cup (235 ml) boiling water
Broth, as needed
1/4 cup (28 g) sun-dried tomatoes (moist vacuum-packed, not oil-packed)
1/2 cup (91 g) cooked black-eyed peas
1/3 cup (55 g) chopped red onion
1/4 cup (60 g) ketchup
1/4 cup (60 ml) tamari
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) liquid smoke
2 teaspoons smoked paprika
2 teaspoons onion powder
1 teaspoon ground coriander
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon white pepper
1-1/4 cups (180 g) vital wheat gluten, plus more if needed
1/4 cup (30 g) nutritional yeast
1/4 cup (32 g) soy flour or chickpea flour
2 tablespoons (24 g) instant tapioca, such as Minute Brand
Add the dried porcinis to the water and let soak for 30 minutes. Using a coffee filter, drain the mushrooms, reserving the liquid. You will need 2/3 cup (160 ml) liquid. If you don’t have the full 2/3 cup (160 ml), add broth or water to make up the difference. Rinse the mushrooms well to remove any dirt. Combine the mushrooms, sun-dried tomatoes, black-eyed peas, onion, ketchup, tamari, oil, liquid smoke, paprika, onion powder, coriander, red pepper flakes, garlic powder, cumin, and white pepper in a blender. Add the reserved liquid and blend until smooth.
In a medium-size bowl, combine the wheat gluten, nutritional yeast, soy flour, and tapioca. Pour the liquid into the dry ingredients and mix with a fork. Add an extra 1 tablespoon (15 ml) broth or (9 g) gluten if needed to make a soft, workable dough. Knead well, squeezing to be sure all ingredients are combined. Divide the mixture evenly between two 12-inch (30.5-cm) pieces of foil. Form into 2 rolls about 5 inches (13 cm) long. Roll the foil around the mixture, twisting the ends to enclose the mixture.
Prepare a steamer. Steam the rolls for 1 hour 15 minutes.
Preheat the oven to 350°F (180°C, or gas mark 4). Place the steamed rolls on a baking sheet and bake for 45 minutes. Let cool completely before slicing thinly, using a sharp, serrated knife and cutting in a seesaw motion. Wrap tightly in plastic and store in the fridge for up to 1 week or freeze for up to 2 months.
