French Toast

A basic but solid French toast recipe. The original recipe had a picture boasting heart-shaped food!

Ingredients Step
2 eggs
⅛ c. milk
1 T. sugar
½ t. cinnamon
dash nutmeg
¼ t. vanilla
Whisk well, then pour into a shallow dish.
egg mixture
5 slices bread
Fry in buttered skillet, flipping when needed.

Source: FoodNetwork

Pull-Apart Seitan Chicken

The best seitan recipe I've made. Works acceptably alone, or even better in chicken noodle/chicken rice soup or as bbq chicken. Tastes best if browned in some oil before using. If you're making soup, you can re-use the seitan boiling broth as its base.

Don't overtax your food processor's motor. You may need a new one if you make this recipe often....

To make a nice seitan, the broth must NOT be too hot. The technique below sets a "skin" first — otherwise you get seitan brains.

Makes 4 pounds, so you'll probably use it for 2-3 recipes. The weight/volume ratio is 2 c. shredded to 8 oz. weight. It freezes well after being pulled apart.

Ingredients Step
2 c. water
1 T. olive oil
2 t. apple cider vinegar
1½ t. salt (truly)
2 t. onion powder
1 t. garlic powder
½ t. pepper
⅛ t. turmeric (for color)
Whiz together in food processor.
¼ c. nutritional yeast
½ c. pea protein powder (aka pea isolate aka pea flour — nothing but "yellow peas" on label)
Process until smooth, about 30 seconds.
1½ c. vital wheat gluten Pulse in, until incorporated. Then process on low about 5 minutes. Give your motor a break as needed!
10 c. chicken-y vegetable broth (can stretch with water)
8 bay leaves
Bring broth to a boil in a large pan.
4 9" double-layered squares of cheesecloth
Divide the dough into 4 pieces, trying not to overhandle it. Roll each into an 8-inch roll, fold in half, give a twist, and pull to 6-inches. Wrap in cheesecloth, snugly but not tightly, and tie with twine. If you have loose cheesecloths threads, try to keep them away from the seitan-touching edge. Leave a wee bit of slack in the wrap so the seitan can plump up (be able to pull the cheesecloth away by about ½ inch once wrapped). Let them rest until all bundles are prepared.
After the broth is at a low broil, lower the heat so it isn't boiling at all (but is still very hot). Add the seitan bundles, which will cause another drop in temperature. Bring the heat up slightly and let the seitan cook for 20 minutes in that hot broth without boiling. Then raise the heat to achieve a low boil, and let the seitan cook for 45 more minutes, lid ajar. Turn the bundles every ~15 minutes.
Turn off the heat. Cool completely in broth to room temperature, either on the stove or in a cool place. (Likely this takes an hour or more.)
Pull apart.

Source: Isa Chandra's Post Punk Kitchen

Carrot White Bean Salad

A lovely salad that works as a side dish for omnivores and an entree for vegetarians (easily vegan-izable).

Substituting other herbs and sweeteners works well. Thyme and maple syrup, for instance, is another nice combination.

Have it ready a bit before serving; it improves as it sits.

Ingredients Step
scant ¼ c. olive oil
heaping ⅓ c. shallot, very thinly sliced
Saute briefly, just enough to take off the raw onion edge.
warmed shallots and oil
3 T. lemon juice
¼ c. dill, chopped
scant ¼ t. salt
Combine and adjust dressing to taste. Don't sweeten yet. Set aside.
4 carrots, sliced (~2 c.)
olive oil
Saute the carrots in batches so they stay in a single layer, until deeply browned (~12 minutes per layer).
3 c. white beans (2 cans) Add. Cook about 5 minutes, until the beans are heated through.
~2 T. honey
Stir dressing in. Sweeten to taste (consider the carrots).
⅓ c. sliced almonds, toasted Serve with toasted almonds.

Source: Heidi Swanson (101 Cookbooks)

Pretzel Bites

From nothing to pretzel bites in under 90 minutes.

Some people think these deserve beer cheese....

Ingredients Step
300 g flour (2½ c.)
6 g salt (1 t.)
1 t. sugar
7 g yeast (2¼ t.)
up to 1 c. warm water, depending on ambient humidity
Combine all ingredients. Knead until normal bread dough texture (sticky like a post-it, soft like a marshmallow). Cover the mixing bowl and let rest for 30 minutes.
3 c. water
2 T. baking soda
While resting, prepare the baking soda bath. In a very large saucepan, heat and stir until the soda is totally dissolved. Set pan aside to cool to room temperature (no warmer than lukewarm).
Preheat oven to 400 degrees. Lightly grease a work surface.
Prepare a baking sheet. Because of the baking soda bath, the pretzel bites really like to stick and to overcook on their bottoms. I've had the best luck with a well-oiled silpat mat on a light-colored air-gap baking sheet. Ungreased parchment paper produces papery bites.
Divide the dough into 6 pieces. Roll ropes and cut pieces. Drop the pieces into the baking soda solution, swish them around, and let them sit for a few minutes. The longer they sit, the more they'll lose their integrity and the darker and more "pretzel-ly" they'll cook up.
coarse salt Transfer the bites to the baking sheet. Sprinkle with salt.
Bake 12-15 minutes, until golden brown.
3 T. butter, melted Brush with melted butter, then flip the bites and brush their bottoms too. Transfer to rack to cool.

Source: Charlotte Rutledge (KAF)

Wool Roll

I keep making this one. It's so pretty...

It takes 4-5 hours start-to-finish.

Sometimes the bread filling gets a chemical flavor, and I suspect it's the cream cheese. Next time I make this bread, I want to try a savory filling that I know will bake well to check this flavor source hypothesis. Getting a higher end cream cheese that isn't stretched with filler might also help.

Other filling ideas: use jam instead of freeze-dried fruit; cinnamon/sugar/butter/raisin; coconut/cream cheese/chocolate chip; Nutella/cream cheese; garlic butter; onion/garlic/sundried tomato; basil/garlic/parmesan; hatch chilis/Colby Jack

Ingredients Step
3 T. water
3 T. milk, whole preferred
2 T. bread flour
Combine in a small saucepan. Whisk until lump-free. Then cook over medium heat, stirring, until thickened and paste-like (~2-4 minutes).
½ c. milk
Transfer tangzhong to the bowl of the stand mixer. Stir milk on top to help cool it.
2½ c. (300 g) bread flour (often I need to add more)
1 egg
4 T. butter, softened
1 T. (9 g) yeast
¼ c. (50 g) sugar
1 t. (6 g) salt
Mix to combine, then knead until soft & smooth (tackier than a post-it, sticking somewhat to the walls of the mixing bowl, but not a batter and not sticking to oiled hands).
lightly greased bowl Shape the dough into a ball. Let it rest in a lightly greased bowl, covered, for 1-1½ hours, until puffy. It won't necessarily double.
4 oz. cream cheese (half package), at warm room temperature
2 T. sugar
zest of 2 lemons
pinch of salt
Mix until smooth.
2 T. freeze-dried fruit
2 T. flour
Mix until berries are completely crushed and evenly distributed.
On a lightly floured surface, gently deflate the dough. Divide it into 4 pieces (~170 g. each). Shape each into a ball. Cover and let rest 10 minutes.
9" springform or round pan Line with parchment. Lightly grease the parchment and sides of pan.
Working with one piece of dough at a time, roll it into a 6"x12" rectangle. Portion ¼ of the filling (2 heaping tablespoons) onto the top half of the rectangle. Spread it down, leaving the last 5"-6" bare. Cut the uncovered dough into very thin strips. Fold the long edges in so the filling can't seep out; pat gently to flatten. Roll toward the uncovered strips, lightly press the strips into the log, then place the log (seam-side down) into the pan along the outside edge. Repeat.
Cover and let rise 60-75 minutes.
Preheat oven to 350 degrees.
milk Brush the roll with milk (be careful not to deflate it). Bake 28-32 minutes, rotating partway through, until 190 degrees and golden. Remove and cool on rack.

Source: Molly Marzalek-Kelly from King Arthur Flour