Things we love: vegan food, breakfast, veganbreakfast tumblr, Hipster Food, Chickpea magazine. Let’s read some vegan lit and make some vegan breakfast bread!
A pear-filled “Danish pastry-brioche-strudel hybrid” from Bread Without Butter! I just found this fabulous blog dedicated to vegan bread via Finding Vegan (of course). The recipe for the brioche came from Have Cake Will Travel. I totally love brioche like so hard. But I haven’t had it since going vegan! Because brioche is generally butter-rific. I have got to try this recipe though, I would be so happy to wrap my life in brioche! Brioche with raspberry jam! Huzzah!
Melbourne, Australia has the best-looking bread in the world! »
How ridiculously good does that sourdough look? And it’s not even from San Francisco, it’s from Iain Banfield of Fruition Bakery in freaking MELBOURNE, AUSTRALIA. Hot damn, I’m moving! If you’re anywhere near Melbourne, you’d be a fool (a damn fool!) to not eat all of it.
Organic flour, salt, water, and natural sourdough leaven; to many of us that is the definition of “bread,” but there are so few bakeries today that have the skill to make bread with just these base ingredients.
Iain uses a beautiful little two-arm mixer to craft his dough and massage in olives and selected fruits to produce a variety of breads, including focaccia and fruit bread. An Alan Scott wood-fired oven completes the baking process.
Also, read this excellent write-up on them and OMG PLEASE BUY ME A PLANE TICKET. Or, if not, can I at least stay with you once I’m on the run for killing someone to assume their identity/have a ticket to Melbourne? Thanks!
Recipe: Oatmeal “honey” bread! »
I’m really sorry you’re not me right now, because I’m eating this amazing bread AS I TYPE and you just get to look at a photo of it. And then make your own.
I’ve been on a bread-baking kick lately because I’m both cheap and domestic. It makes the house smell so good! And everyone is so impressed with you! Your friends and family will love you more and maybe not kick you out.
For today’s bread, I adapted a super-non-vegan recipe and you know what, fuck those guys, the vegan version rocks. It’s chewy, a little sweet, has a great texture, and in the hour since it’s cooled I’ve eaten half a loaf.
I am blessed with a KitchenAid mixer that I let do all the hard work for me, but you could make this without one, you’d just have to feel a bit more like a kitchen wench.
Oatmeal “honey” bread
makes 2ish loaves
5 to 6 1/2 cups flour (I used bread flour, but all-purpose would be fine)
1 cup quick-cooking oats
2 tsp. salt
2 (1/4 oz.) packages active dry yeast
1 1/2 cups water
1/2 cup honey substitute (I used Bee Free Honee made from apples, review of that product coming eventually but let me say it worked great in this bread)
1/2 cup Earth Balance
replacement for 2 eggs (I used 1 Tbsp. Ener-G egg replacer mixed with 4 Tbsp. warm water; flax seeds and water would probably work great too)
1 Tbsp. soymilk
Mix 5 cups flour, oats, salt, and yeast in a bowl. In a small saucepan, combine water, honey-alternative, and Earth Balance. Heat to 120°F to 130°F (right when it starts getting steamy). Slowly add warm liquids to flour mixture, mixing for about 1 minute on speed 2 of your mixer, or until blended if you’re a sucker mixing by hand. Add egg substitute; mix an additional 1 minute.
Add more flour, 1/2 cup at a time, until dough clings to hook (spoon) and cleans sides of bowl, about 3 minutes. I only needed a little more flour for this. Knead for 7 to 10 minutes or until dough is smooth and elastic.
Place dough in greased bowl, turning to grease top. Cover; let rise in warm place, until doubled, about 1 hour.
Punch dough down. Divide dough in half. Shape each half into a loaf by rolling it out flat on a cutting board with a rolling pin, then rolling it up into a cylinder like a jelly roll. Place each loaf into a greased bread pan (8.5” x 4.5” x 2.5”, or whatever you have really). Cover; let rise in warm place till doubled, about an hour.
Preheat oven to 375°F. Brush tops of loaves with soymilk. Sprinkle with oat meal. Bake 40 minutes, until browned and hollow-sounding when you rap on them.
Remove from pans and cool on wire racks. THEN EAT UNTIL YOU PUKE, OM NOM NOM NOM NOM.
Happy Thanksgiving from reader Megan M.! On her plate you can see bread with Earth Balance, Thanksgiving cutlets, fancy olives, two kinds of cranberry sauce, German-style red cabbage, mashed potatoes with mushroom gravy, brandied yams, apple-sage wild rice, and roasted brussels sprouts. She says that it was an all vegan Thanksgiving attended by three vegans and six omnivores, all of whom were very pleased with the dinner. Happy Thanksgiving, Megan!
Here is something amazing to do tonight. Go to El Rio, have a delicious alcoholic beverage for cheap and then eat some MOTHERFLIPPING FRY BREAD. Perfect Monday night!!
Rocky Yazzie of Rocky’s Frybread will be serving the most magical-looking fry bread that’s dusted with powdered sugar and honey (you can get without honey or bring your own bottle of agave nectar DO IT); so amazing. El Rio is pretty much the greatest place on earth and when matched with FRY BREAD??? Can I get a fuck yeah? Rocky will be in front of El Rio at 3158 Mission St. at Cesar Chavez Street from 9 p.m. on. Open up your mouth and feed it!
[Image from Tigers and Strawberries]
You know what’s super-duper easy to make, and super-duper delicious to eat? Focaccia! I made it for the first time on Saturday, and it was good, but the focaccia I made on Monday night was amazing. I could have died of joy, it was so good.
I followed this recipe, about which I was skeptical because of the potato, but my prior recipe didn’t use a potato and it was a bit dry, and one must be bold to reach baking heights, so potato it was.
Per usual, I altered it a little more; specifically,where it calls for 2 tablespoons of olive oil in the dough and 1 tablespoon on the top of the bread, I used 1/4 cup in the dough and 1/4 cup on top, plus chopped fresh rosemary, minced garlic (four cloves), and sliced plum tomatoes, because that was what was around.
Result: rich, fluffy, moist, airy focaccia that, were I not already half-full from a massive long-stemmed artichoke (braised in olive oil; I may have more olive oil and garlic than human blood at this point), I could have completely devoured on my own.
Happily, I didn’t, and now I can have toasted focaccia spread with homemade almond cheese for lunch this afternoon. You guys should seriously make this; it’s so simple and good, you won’t ever want to buy focaccia again.
EtA: This is my almond cheese recipe! I even blanched the almonds for it, which was really annoying.
[I would’ve removed the bread from the cooling rack before photographing, but it was too heavy with olive oil and too hot from being fresh out the oven, and I was too dying-to-eat-it to wait any longer.]
Anna’s Brooklyn Supermarket Adventures: Sheepshead Bay, Q Train »
Ladies and germs! Jelly-jars and pickled calves’ brains! Lucid fellows and damselflies! Hello, one and all. I invite you, implore you, invoke you to follow me on my MAGICAL ADVENTURES!!
This is the first of a series of posts chronicling Awesome Supermarkets in Brooklyn (and maybe other places). Vast places, rich with eggplant and pineapple and odd varieties of jam! Strange places, with languages that you cannot read! Sometimes even grisly places with strange squiggly meat-parts! But mostly… CHEAP PLACES.
Stay close, bold vegans, under my Whisking Cloak, as I transport you first to Sheepshead Bay. It’s one of the last stops on the Q train, and the population seems to be mostly Russian and Chinese. Lots of little old ladies in fur coats. But don’t get mad at them, they’re little and old and Russian.
(The lady pictured is neither little, old, nor me. I don’t know if she’s Russian or not.)
When you get off the train, a plum of a supermarket is hiding next to the CVS, at 1414 Sheepsheadbay Rd. It is camouflaged, like a secret beehive. Draw closer, dear vegan, and enter the Outer Chamber of Mostly Overpriced Produce. There are baskets hanging from the ceiling, and fake vines! Press onward!
The actual store, Global Wholesale Market, is open seven days a week, from 9 a.m. to 9 p.m.
CHEAP/AWESOME: tea, bread, beer, chocolate, pickled things in jars
Russian supermarkets are good for the winter, or bunkers, or hunkering down. They’re good wartime food. They’re rations, like chocolate and nuts and pickles and jam. The produce isn’t always great, but dollars to doughnuts the bread/tea/chocolate selection is ace.
This Russian supermarket, like some others, induces glee solely through the cheeriness of its displays. A wall of Finn crispbread! A sale on Borscht! Chocolate boxes as big as your torso!
If you poke around a bit, you will find not just huge candy-boxes, but an aisle full of chocolate bars. And many are vegan! And hella cheap! (There are often English translations on the back.)
This chocolate bar is as long as my forearm. Its title is “airated rum chocolate”. Yes, it is flavored like rum. It is vegan, and about $2.
Most tea is under three dollars, and comes in surprising incarnations.
That’s nearly it for pictures, except this weird beer! Just ignore the freeze-dried fish in baskets near the floor.
Oh man, I wish I could show you all the rows upon rows of bread! Squishy whole-wheat with seeds, round nutty loaves, so many kinds of pumpernickel, gigantic round bagels, baguettes, bread so dark and dense it was positively dangerous.
But they cottoned on to my camera and asked me to stop taking photos! And rather than sneaking around, I felt bad, and obeyed. Which is too bad, because the bread and the Things in Jars were completely awesome to behold.
More supermarkets, photos, and neighborhoods to come
Product review: Pumpkin seed bread from Artisan Bakers! »
Alternately, I KNOW IT’S MID-DECEMBER BUT I AIN’T DONE WITH YOU YET, PUMPKIN!!!
Every once in awhile, a food products sings to your heart and takes your love by storm. For me, this happens daily. Yesterday, this storm turned into a level-5 hurricane in the form of this amazing pumpkin bread from Artisan Bakers that we got at Rainbow Grocery. It is usually sold out but we were lucky enough to grab the last loaf. Suckers. As an aside, there is huge satisfaction in getting the last of something that other people want. It’s like when I went to H&M for the Stella McCartney line and waited in the freezing cold for like four hours until they finally opened only to make a mad dash to buy anything, everything Stella and ended up with a SATIN HAMMER PANTS four sizes too small that cost me $150 and I’m still so stupid that I was pleased about this purchase for a FULL TWO DAYS until I realized what god hath wrought and came down with a deep depression for a week. This bread is like that. Except that you will feel no remorse because it’s CHEAP! and DELICIOUS! and if it has anything to do with the blues, it’s in the curing of them.
This isn’t a typical pumpkin bread in that it’s not a sweet loaf. It’s more like a traditional seed loaf but made round and with pumpkin. It’s rich and textured and covered in pumpkin seeds and is perfect toasted in the broiler and then slathered in Earth Balance. I’m guessing it would make a damn fine PB&J too. That’s PUMPKIN BUTTER and jam to you! Actually, it’s not, but I bet that would be good too. If a little sweet. Maybe pumpkin butter and peanut butter?? Who knows, go crazy, this bread can handle it.
Artisan Breads are sold all over the Bay Area. I would call the store closest to you to make sure they carry the pumpkin bread. It’s seasonal too so don’t be looking for this shit in May. Unless you’re in Australia. Wait, does that work? Anyway. Their site is fresh, and includes a pretty detailed description of their bread-making process and some recipes! They are obviously super-passionate about making tasty bread and have won all sorts of awards and shit.
An aside: I was looking for a cute pumpkin photo to put up on the blog and I came across this. This seems like it should be a punishable offense. I mean, you can’t urinate in public but you can do that? I don’t get it.
[photo via Time Out Chicago]