Breads – Page 2 – Kacey Tess

Vegan hazelnut-chocolate muffins

What you’ll need:

1 C all purpose flour

3/4 C coconut flour

1 Tsp baking powder

1 Tsp baking soda

1/4 Tsp salt

2 Tbsp cocoa powder

1 C almond milk

1 non fat soy yogurt plain

1 Tbsp brown sugar

3 Tbsp Tate + Lyle Hazelnut flavored syrup

1 egg

1/4 C applesauce

What you’ll do:

Preheat oven to 375

In a large bowl combine all dry ingredients thoroughly

Add milk and yogurt and combine

Add brown sugar and the flavor syrup and combine

In a small bowl whisk egg briefly then add to the large bowl and stir to combine

Add applesauce, if mixture is too thick add another 1/4 C

Spoon into a greased muffin pan with liners

Bake for 15-20 minutes until they are browning and a toothpick comes out clean

I topped my muffins with granola

Enjoy!!!

Vegan Biscuits

What you’ll need:

2 C All purpose flour (I use unbleached)

1 Tbsp baking soda

1/2 Tsp baking powder

1 Tsp sea salt

4 Tbsp vegan butter cut into small cubes

3/4 C almond or flax seed milk

What you’ll do:

In a food processor combine all dry ingredients

Add in butter and pulse just a few times until mixture looks like sand

Put mixture in bowl and make a well in the batter

Add milk and slowly work in, don’t over mix

When barely combined move to a flour flat surface and knead a few times

Shape batter into rounds (should make 8 biscuits)

You can freeze or bake

If baking heat oven to 425 and bake until golden brown about 15 minutes

I brushed mine with olive oil and sprinkled with sea salt, black pepper and rosemary

For sweet biscuits sprinkle with cinnamon and sugar

Enjoy!!

Vegetarian Rueben

What you’ll need:
(For 2 sandwiches)

1 batch of Russian dressing (recipe below)

4 slices of Dave’s Killer Bread (or your favorite whole wheat bread)

2 Tbsp olive oil divided

1 garlic clove chopped finely

1 small yellow onion sliced thinly

1 bottle of sauerkraut

1 apple chopped finely

2 links of vegan sausage links (I use italian flavored) cut roughly

2 pinches all spice

1 Tsp sea salt

2 Tsp black pepper

2 slices Swiss cheese

Sliced pickles (I use Famous Dave’s hot and sour pickle chips)

Russian Dressing:

1/4 C plain Greek non-fat yogurt

1 Tbsp chili paste

1/2 package fresh chives chopped finely

1 Tbsp capers chopped roughly

1/2 lemon (juice)

Pinch black pepper

Mix all ingredients together and place in the fridge while making the filling

What you’ll do:

Preheat oven to 500

Line a baking sheet with aluminum foil and spray with non stick cooking spray

In a medium skillet heat 1 Tbsp oil and garlic over medium

Add onions and cook until browned

Add sea salt and pepper

Add sauerkraut, sausage, apple and all spice and cook for another few minutes until heated through

Brush olive oil on all sides of each piece of bread

Lay bread on prepared baking sheet

Spread Russian dressing on each piece of bread (just the sides facing up)

Place pickles

Add sauerkraut mixture

Place cheese in top

Put baking sheet in the oven for 1 minute to let cheese melt

Remove from oven, make a sandwich and put back in the oven

Cook another 1-2 minutes until golden brown

Remove from oven

Let cool for a few minutes

Enjoy!!

Pear, balsamic caramelized onion and Brie panini’s

What you’ll need:

1 small round of Brie cut into strips

1 cut loaf of sourdough bread

2 Tbsp olive oil

2 pears sliced thinly

1 sweet yellow onion chopped

1 Tbsp balsamic vinegar

Sea salt

Black pepper

What you’ll do:

In a medium skillet over medium add 1 Tbsp olive oil, balsamic vinegar and onion and cook until tender

Use the other Tbsp of olive oil to lightly coat the outside pieces of bread

Sprinkle sea salt and pepper over olive oil

Layer sandwich with onions, Brie and pear

Put in panini press or George Forman grill until heated through

Enjoy!!!

Currant-Lime-Strawberry Bread {made with non fat Greek yogurt}

What you’ll need:

1 1/2 C white whole wheat flour
2 Tsp baking powder
3/4 C sugar (or stevia)
1/4 Tsp salt
2 egg whites
1 egg
1/2 C strawberry non fat Greek yogurt
1/4 C flaxseed or almond milk
Splash of orange juice
1/4 C extra virgin olive oil
1 Tsp vanilla extract
1 lime zested finely
1/4 C fresh currants

What you’ll do:

Pre heat the oven to 350

Prepare a greased loaf pan (I use coconut butter)

In a large bowl combine flour, sugar, baking powder and salt

In a medium bowl combine yogurt, milk, olive oil, vanilla, orange juice, lime zest and eggs

Pour wet ingredients into flour and mix just until combined

Fold in currants

Pour batter into pan and bake for 50 minutes

Optional: I added coconut butter to the top of the batter along with a sprinkle of white sugar, brown sugar and cinnamon

Let cool for at least 30 minutes

Enjoy!!!

Apricot + Strawberry Dutch Oven Cobbler

What you’ll need:

10 apricots washed and quartered

1 pint of strawberries washed and halved

1/2 lemon (juice)

1/2 orange (juice)

3/4 C sugar (you can use stevia for a lower sugar recipe)

1 Tbsp butter (I use vegan)

1 Tbsp sugar

2 Tbsp flour (I use unbleached all purpose)

1 Tbsp brown sugar

2 Tsp cinnamon

1 container if refrigerated biscuits, I used buttermilk

What you’ll do:

In a large bowl combine apricots, strawberries, lemon juice, orange juice, 3/4 C sugar and flour

Pour this mixture into the Dutch oven

Place biscuits on top of the mixture evenly

Cut the butter into 8 chunks and place one on top of every biscuit

Sprinkle with brown sugar, regular sugar and cinnamon

Place Dutch oven over coals in the fire pit and let cook for 15 minutes

Check biscuits after 15 minutes, cook until golden brown

Serve and enjoy!!!

Miso-Whole Wheat Stuffing

What you’ll need:
1 loaf of whole wheat or 7 grain bread

1 Tbsp yellow miso

1 1/2 C water

4 stalks of celery cleaned and chopped

1 white onion chopped finely

1 package white mushrooms chopped

1/3 C dried cherries or cranberries

2-3 garlic cloves chopped finely

Fresh sage 4-5 leaves chopped finely

Fresh thyme a few sprigs chopped finely

1 Tbsp vegan butter or olive oil

What you’ll do:

Heat oven to 400

Rip bread into bite size pieces and place in oven for 10-15 minutes until hard

In a large bowl combine the miso paste and water

Add bread and mix thoroughly

Set aside

In a large skillet add butter or oil and heat over medium

Add mushrooms, celery, onion and garlic

Cook until softened about 5-7 minutes

Add bread, sage, thyme and cherries

Mix thoroughly

Cook until heated through

Enjoy!!!

Easy snack

What you’ll need to do:

Spread some of your favorite hummus (I like avocado) on a piece of Dave’s Killer Bread. Top with red pepper flakes and fresh ground black pepper

Enjoy!!

Chive Muffin

What you’ll need:
1 1/2 C unbleached all purpose flour
1 1/2 C whole milk at room temp
3 eggs at room temp
1 1/4 TSP sea salt
1/4 package fresh chives (about 2 TBSP chopped)

What you’ll do:

Heat oven to 450

Spray muffin pan with non stick spray

Wisk together 3 room temp eggs (if cold place in warm water for about 10 min) and room temp milk (heat in microwave for about 40 seconds or until warm if cold) until frothy

Add salt and flour and wisk for another 1-2 minutes

Add Chives and mix thoroughly

Pour mixture into muffin pan, filling each cup about 3/4 of the way full

Place on bottom rack in oven

Bake for 15 minutes, reduce heat to 350 and bake for another 20 minutes or until golden brown

Enjoy!!

I found this recipe in the November issue of Martha Stewart Living and loved it!

Vegan Club Sandwich with Kale Chips

What you’ll need:
1 bunch of kale
Season salt
Sea Salt
Black pepper
Red pepper flakes (optional)

Wheat bread
Tempeh
2 TBLS olive oil
1 TBLS balsamic vinegar
Tofurkey (I use peppered)
1 vine ripened tomato
1 avocado
Alfalfa sprouts
Pickles
Dressings: mustard, vegenaise, ect.

What you do:
Preheat oven to 350 degrees
Prepare a baking sheet with aluminum foil
Clean and cut kale into bit size pieces removing any veins
Place the cleaned, cut kale on the baking sheet
Drizzle olive oil over kale (I use a spray olive oil to coat the kale more evenly)
Sprinkle the season salt, sea salt, pepper and red pepper flakes on kale
Bake for 10-15 minutes until crispy

In a large frying pan heat 1 TBLS of olive oil and 1 TBLS of balsamic vinegar on medium heat
Place tempeh in pan and cook for about 5 minutes on each side until golden brown

Spread mustard, veganaise (whatever dressings you prefer) onto the bread
Add: tomatoes, avocado, sprouts, pickles, tempeh and tofurkey
Sprinkle with salt and pepper

Enjoy!