Whole Wheat Bread

This is quickly becoming one of my favorite things to make. It takes a but of time due to the dough needing to rise, but it is really easy to make. I am attempting to not have to buy processed breads, so this is one we use for sandwiches and toast. It's pretty fluffy compared to most homemade whole grain breads.

Recipe (makes 2 8x4 loaves):


~ 2 3/4 cups hot water
~ 1/3 cup plain organic applesauce (I use this in place of oil in all of my baking)
~ 1/4 cup vegan sugar
~ 1 tbsp salt
~ 7 cups (TOTAL) whole wheat flour
~ 2 tbsp active dry yeast
~ 2 8x4 loaf pans


Prep:


~ Prep the yeast (to make sure it is still viable). 3/4 cups of the water from the recipe into a small mixing bowl. Add the 1/4 cup sugar and then add the yeast. Stir gently and allow to bubble. The yeast should bubble within 5 minutes.
~ As the yeast is prepping, take the remaining 2 cups of hot water, applesauce and salt and add to a large mixing bowl. Then add 4 of the 7 total cups of flour and mix until it is well combined. You will have 3 cups left to work into the dough.
~ Add prepped yeast and mix in well.
~ Slowly add the remaining flour 1/2 of a cup at a time. The dough will stop sticking to the sides of the bowl when all the flour has been added and kneaded into the mixture. You don't want to overmix, or the bread will hard and tough when it is finished.
~ When you have completed mixing all of your flour in, cover the mixing bowl with a towel and set somewhere warm to rise for 30-40 minutes. The dough doesn't need to double in size at this point, but it will be larger.
~ Coat your loaf pans with non stick spray.
~ Re-mix the dough to knock it back down to about the original size. Spread flour on a clean work space and drop the dough onto the surface. Shape it into a large ball and then slice the ball in half so that you have 2 equal size pieces of dough to work with.
~ Shape the loaves by turning the dough under and over itself. When it is shaped right, the sides and ends will be sealed and you will have a nice oblong loaf with a smooth top.
~ Drop them into the loaf pans and set aside, covered, to rise again. About 45 minutes. They should be about doubled in size when complete. Pre-heat your oven to 350 degrees.
~ Bake for 35-40 minutes. Allow finished bread to cool outside the pans on a rack.

I know it sounds like a lot...but it really is pretty simple. This is the second loaf of bread I have ever made, and it tastes wonderful and it was a huge success!! We love it toasted with Earth Balance spread, jelly, Peanut butter and vegan cream cheese. It is also wonderful for sandwiches.

Mommy, I Thought we Didn't Eat Meat Anymore?

Yummy! My family's favorite "These Aren't Really Meatball" Sandwiches! These are really easy to make and even the carnivore lovin' folks gobble 'em up. This is one of the very first recipes I made when we were transitioning into our plant based diet. And truly, my funny 5 year old son made just that comment to me as he was chowing down. I had to convince him it wasn't really meat.

Recipe (serves 4):


1 package of Gimme Lean Ground Beef style grounds
2 cloves chopped garlic
Basil to taste
1-2 tsp oil of your choice (I always cook with coconut oil, but any variety will work)
4 hoagie rolls
1 26 ounce jar organic pasta sauce (we love tomato basil)
3 large mushrooms, sliced
1/2 onion, diced
1/2 bag vegan mozzarella style shreds

Prep:


~ Place entire jar of sauce into a medium sauce pan. Add the mushrooms and onion and simmer on medium low heat with a cover.
~ Place entire contents of the package of Gimme lean into a medium mixing bowl. Add chopped garlic and basil and mix.
~ Roll mixture into 16 small "meat" balls
~ Pre-heat a medium sized frying pan and add oil. Brown the "meat" balls on all sides.
~ Pre-heat oven to 300 degrees (this is optional. I toast the hoagie rolls before I build the sandwiches)
~ When the mushrooms and onions have cooked and are at your desired consistency, add the "meat" balls to the sauce and gently stir until they are covered in the sauce. I like to cook the "meat" balls and sauce together for about 10 minutes.
~ Split open your hoagie rolls and toast in the reheated oven. About 4-5 minutes.
~ Spoon 4 "meat" balls onto each hoagie roll. Top with a handful of the vegan cheese shreds and voila`!

I usually serve this with a nice big salad, but you can use any side of your choice. They don't last long, and I have often doubled the recipe so that there will be leftovers the next day.