Recipes

Easy Bread Recipe

With most of us now in self isolation at the moment, and bread being scarce on the shelves, what better time to experiment with making your own!

Just a few simple ingredients and so many different variations, itโ€™s bound to keep you busy while youโ€™re stuck at home.

Ingredients

  • 500g strong bread flour
  • 300ml room temperature water
  • 2 tbsp olive oil
  • 7g sachet or 2 tsp dried active yeast
  • 1tsp salt
  • 1tsp sugar

Method

  1. Mix together the flour, yeast, salt and sugar together in a large bowl.
  2. Slowly incorporate the oil and water into the mixture, stirring gradually to form a sticky dough.
  3. Once the dough has come together, lightly dust a clean surface with flour and begin to knead the dough for around 15 minutes until it is smooth and elastic. You don’t want to use too much flour as we want to keep the dough slightly sticky. If the dough is sticking to the surface too much, grease it lightly with some olive oil.
  4. Place your dough ball into a lightly greased bowl, cover with cling film or a tea towel and place into a cool spot to prove for an hour.
  5. Once the hour is up, punch the air out of your dough and bring it back into a ball.
  6. Prepare a lightly greased surface for baking, you can either bake as a large round cob on a baking sheet or as a loaf in a loaf pan, the choice is yours.
  7. Place your ball of dough onto your greased surface, cover and leave again for a further hour in a cool spot.
  8. Preheat your oven to 220 degrees Celsius (200 fan, gas mark 7). If you’d like a crispier crust as opposed to soft, then you can add a shallow tray of water to the bottom of the oven now, and the steam will help to crisp it up!
  9. Once the second hour of proving the dough is done, slice an X lightly on top of the loaf and place it straight into the oven for 25-30 minutes until golden brown.
  10. Remove your loaf from the oven, lightly tap the bottom and if it sounds hollow then it is baked through, if not then give it another 5-10 minutes and keep an eye on it so that it doesn’t burn.
  11. Wait until cooled to slice. It’s tempting to eat it warm (I won’t lie I often rip off a chunk and slather it in butter straight out of the oven) but slicing is much easier once it’s cooled down and doesn’t crumble everywhere!

I’ve also used this recipe to make rolls and they work in exactly the same way but only take about 15 minutes cooking time in the oven.

If you try this recipe I’d love for you to tag me in your creations on Instagram @littlepieceofvegan ๐Ÿ™‚

Jas

x

Recipes

Vegan Dippy ‘Egg’

There aren’t many animal products I really miss from my omnivore days, being nearly 5 years into veganism I’ve tried almost every replacement out there. But one thing from my childhood that I’ve never been able to replicate is the classic taste of dippy egg with soldiers, until now.

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Ingredients

  • 3 tablespoons water
  • 1tsp vegetable oil
  • 1/2 tsp corn flour
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon turmeric
  • Pinch of kala namak (Indian black salt)

Method

  1. Whisk in a small microwave safe container (I use a ramekin) the water and corn flour together until there are so lumps.
  2. Add into the mix the turmeric, oil and nutritional yeast, and microwave for 30 seconds.
  3. Remove from the microwave and check the consistency, if it is too runny then you can continue to microwave in 10 second bursts, checking the consistency each time. It should come together and be slightly gelatinous.
  4. Once you have your desired consistency, add the pinch of kala namak, this is the magic ingredient that gives it that eggy taste.

 

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I always usually make this in the microwave for ease and also less washing up, but if you were making it in a larger quantity you can bring all the ingredients together in a saucepan on a low heat until all combined and your desired consistency.

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Serve with a crack of black pepper and buttery toast soldiers for the ultimate weekend brekkie treat.

I’d love to know if you recreate this recipe and how you enjoyed it! make sure to tag me on instagram if you do! ๐Ÿ™‚

Jas

x

Recipes

Smoky Baked Beans

A classic staple in most cupboards in Britain, pretty much every body loves a tin of baked beans. On toast, over a jacket, as part of a big Sunday fry up, they’re so versatile and really filling too!

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I don’t know why, but I never ever liked them (blasphemy, right?). That is until I decided to make my own. This rich, smokey twist on the classic is a delicious treat on a lazy morning, or great for a quick dinner too.

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Ingredients

A tin of beans of your choice ( I love to use butter beans)

300g Passata

1 Tablespoon paprika

1 Teaspoon garlic powder

1 Teaspoon onion powder

1 Teaspoon mixed herbs

1 Teaspoon sweetener (sugar and maple syrup both work well)

1/2 Teaspoon chilli powder

1/2 Teaspoon salt

1/2 Teaspoon black pepper

Method

Drain and rinse your tin of beans and add to a saucepan with the passata.

Bring to a boil, gently stirring and then bring the heat back down to low simmer.

Add all the seasonings and cook through until the passata thickens up  and the beans are warmed through.

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I like to add a couple of cooked vegan sausages to the pan a few minutes before the beans are done so that they can soak up that lovely smokey flavour. In this recipe I used some that were kindly gifted to me from Meatless Farm and they make some of the tastiest, most realistic meat substitutes on the market.

With a dollop of plain dairy free yoghurt and a few sprigs of coriander, this quick and simple meal tastes like a lot more effort went into it than it really did!

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I’d love to know if you try this recipe out and enjoy it, if you do then make sure to tag me on instagram  ๐Ÿ™‚

Jas x