Thank you Provie @ Livingfoodlounge09. This is my version of Provie’s banana bread recipe. It is simply delish plain without any toppings or spreads added. It is moist, dense and filling for a snack. Be creative and let me know how you would prepare it. I find it is great for using up those too ripe bananas as well as the nut milk pulp. ~Since adapting the raw food lifestyle 4 months ago, I, (Laura) have released 34 pounds. Currently I am 90% raw and still in transition. A medical diagnosis of severe anemia and leukemia prompted the change from a vegetarian diet to a raw food vegan lifestyle. I have experienced immense improvement in lab/blood tests as well as in energy and overall health since switching to raw foods. UPDATE: The anemia is now reversed and cured!!!~
A soy free version of raw onion bread.
A lot of bagels you can buy from the store just simply are not vegan. I found this recipe over at vegan-recipe.net and have been using it a lot.. Sure it takes a little time, but you can always make them the night before and have delicious vegan bagels waiting for you the next morning. You can easily turn these into onion, sesame, everything, whatever kind of bagel you like.
Simple Vegan Bagel Recipe
INGREDIENTS
2 tablespoons baking yeast
6 tablespoons sugar
2 cups warm water
6 cups unbleached white flour
1/2 cup oil
2 teaspoons salt
1/3 cup sugar
Additional flour for kneading
METHOD
Dissolve 2 tablespoons baking yeast and 6 tablespoons sugar in 2 cups warm water. Add 2 cups unbleached white flour, beating it in with a whisk. Let rise as a sponge for about 10 minutes. Beat in 1/2 cup oil, 2 teaspoon salt and about 4 more cups flour (use a whisk until it gets too thick – then just use a spoon).
Turn dough out on a floured board and knead for about 10 minutes. Add only enough flour on the board to prevent sticking. The dough should be soft but not sticky. Roll lumps of dough between your hand and the work table into rolls 3/4 inch x 8 inches (0.7 x 20 centimeters). Take one end of a roll and wrap around your first two fingers into bagel shape, sealing the two ends by rolling them together between your fingers and worktable to make a smooth seam. Let rise 5 minutes on a well floured board. Repeat until you have about 30 bagels.
Have ready a 4 liter (4 quart) pot two thirds full of boiling water. Add 1/3 cup sugar. Drop 4 or 5 bagels into the rapidly boiling water, risen side down, and put on a lid. Boil 30 seconds on one side then 30 seconds on the other, keeping a rapid boil all the time. Remove bagels with a slotted spatula and place about 1/2 inch / 7 millimeters apart on a well-oiled cookie sheet. Bake at 180C/375F for 25-30 minutes or until golden brown.
Question:
I am on a vegan diet but I also dont eat bread so some recipes not using bread would be great thank you
Question:
I’m using a recipe that calls for 4 eggs. Without having to go to the store to buy special egg substitute, what is the best thing to use instead?
Here is a simple and effective vegan flatbread recipe. I personally enjoy it fresh from the oven, but it will keep for several days and can be used in a number of different ways. I like to top mine with tomatoes for a simple and healthy snack.
Olive Rosemary Flatbread
INGREDIENTS
1 tablespoon active dry yeast or 1/4 ounce / 8 grams package yeast
1 1/2 cups lukewarm water
7 tablespoons olive oil
3 cups bread flour, plus extra for kneading
1/2 cup whole wheat flour
2 teaspoons coarse salt
2 large cloves garlic, minced
1/4 cup finely chopped kalamata olives
1 teaspoon minced fresh rosemary
METHOD
In a large bowl, sprinkle yeast over water and stir with fork to dissolve. Let stand 5 min. Whisk in 4 tablespoons olive oil.
In separate bowl, mix bread flour, whole wheat flour and 1 teaspoon salt. Add flour, one cup at a time, to yeast mixture, stirring well after each addition. When dough begins to come away from sides of bowl, turn out onto lightly floured work surface. Knead in garlic, olives and 1/2 teaspoon rosemary. Continue kneading, adding more flour as nec, until dough is shiny, elastic and no longer sticky, about 10 min.
Transfer dough to lightly oiled bowl and turn to coat all sides with oil. Cover bowl with plastic wrap and set aside until dough triples in volume, about 2 hrs.
Punch down dough and place in a greased 13 x 9 inch (33 x 23 centimeter) baking sheet. Press and pat dough until it covers entire surface of pan. Cover with a towel and let rise until dough reaches top edge of sheet, about 45 minutes.
Preheat oven to 400F/205C. Just before baking, dimple dough with fingertips and drizzle surface with 2 tablespoons olive oil. Sprinkle with remaining 1/2 teaspoon rosemary and remaining 1 teaspoon salt. Place on middle oven rack. Put an empty baking dish on lower rack. Quickly pour 1 cup boiling water into empty dish and close door. Bake until bread is well risen and golden 20 – 25 min. Remove bread from pan to wire rack. Brush surface with remaining 1 tablespoon oil. Cut into squares and serve warm.
original recipe found at vegan-food.net
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