vegansaurus!

06/11/2010

Vegan pissaladière, from Beard on Bread!
The recipe calls for a brioche crust, which I also had to veganize. It was way easy because I only had wheat flour, so I just made flax eggs because the wheat grains obscured the flax flecks.
Brioche recipe (adapted from Beard on Bread)Ingredients (makes two)1.5 packages active dry yeast1/2 cup warm water1.5 Tbs. sugar1/2 cup melted Earth Balance1/2 cup olive oil1 tsp. salt1/4 cup flax meal plus 3/4 cup water (equivalent of four eggs)4 cups whole wheat flour
InstructionsCombine yeast, sugar and water, and let sit. Mix up flax meal and water until fully integrated. Add olive oil to melted Earth Balance and salt. In a bowl, combine all the ingredients, and mix by hand until smooth (I ended up using my hands). Place in a greased bowl, cover, and allow to sit in a warm place to rise until it has doubled in size, about 90 minutes. Begin pissaladière.
Pissaladière recipe (adapted from Beard on Bread)Ingredients (makes two)1 pound canned tomatoes (Italian or plain)3 Tbs. tomato pasteOlive oil5 cloves garlic, peeled and crushed3 medium onions3 Tbs. Earth Balance1/2 tsp. fresh rosemary1 Tbs. fresh basilKalamata olives
InstructionsHeat olive oil in a skillet. Rinse tomatoes, then add them, tomato paste and garlic to olive oil and let them reduce to a paste over medium-low heat, stirring occasionally. Peel and chop the onions and steam them in the earth balance over lowest heat, covered, until they form a thick sort of puree. This should take the entire 90 minutes of the first rise of the brioche.
Following the first rise, punch down the brioche dough and separate it into two pieces. Roll each piece out, and line two greased nine-inch cake tins. Cover and let rise “slightly”—I gave mine 20 minutes while I chopped the herbs. Preheat the oven to 375 F.
Spread the onions on the brioche dough, then sprinkle them with herbs, then cover that with the tomato sauce. Finally, if you want olives, sink them on the top. Bake for 25 to 30 minutes, until the crust has crisped and browned. Serve hot.

Vegan pissaladière, from Beard on Bread!

The recipe calls for a brioche crust, which I also had to veganize. It was way easy because I only had wheat flour, so I just made flax eggs because the wheat grains obscured the flax flecks.

Brioche recipe (adapted from Beard on Bread)
Ingredients (makes two)
1.5 packages active dry yeast
1/2 cup warm water
1.5 Tbs. sugar
1/2 cup melted Earth Balance
1/2 cup olive oil
1 tsp. salt
1/4 cup flax meal plus 3/4 cup water (equivalent of four eggs)
4 cups whole wheat flour

Instructions
Combine yeast, sugar and water, and let sit. Mix up flax meal and water until fully integrated. Add olive oil to melted Earth Balance and salt. In a bowl, combine all the ingredients, and mix by hand until smooth (I ended up using my hands). Place in a greased bowl, cover, and allow to sit in a warm place to rise until it has doubled in size, about 90 minutes. Begin pissaladière.

Pissaladière recipe (adapted from Beard on Bread)
Ingredients (makes two)
1 pound canned tomatoes (Italian or plain)
3 Tbs. tomato paste
Olive oil
5 cloves garlic, peeled and crushed
3 medium onions
3 Tbs. Earth Balance
1/2 tsp. fresh rosemary
1 Tbs. fresh basil
Kalamata olives

Instructions
Heat olive oil in a skillet. Rinse tomatoes, then add them, tomato paste and garlic to olive oil and let them reduce to a paste over medium-low heat, stirring occasionally. Peel and chop the onions and steam them in the earth balance over lowest heat, covered, until they form a thick sort of puree. This should take the entire 90 minutes of the first rise of the brioche.

Following the first rise, punch down the brioche dough and separate it into two pieces. Roll each piece out, and line two greased nine-inch cake tins. Cover and let rise “slightly”—I gave mine 20 minutes while I chopped the herbs. Preheat the oven to 375 F.

Spread the onions on the brioche dough, then sprinkle them with herbs, then cover that with the tomato sauce. Finally, if you want olives, sink them on the top. Bake for 25 to 30 minutes, until the crust has crisped and browned. Serve hot.

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