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 Post subject: Re: Vegan Brunch
PostPosted: Tue Nov 25, 2014 1:14 am 
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Has Isa on speed dial
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allularpunk wrote:
Yeast doughs can be frustrating, but they usually are pretty simple to troubleshoot. It may be your yeast - I keep mine in the fridge to extend its life. I've had those packets be dead, so I buy mine in bulk now. When you proof it, what temp is the water? It should be lukewarm. I usually test with my wrist - when it feels the same temp out of the tap as my body, that's when I use it. If your yeast isn't foamy after 5-10 minutes of proofing, your yeast is dead. A little sugar in the water gives the yeast something to eat, so don't skip that. If your yeast is fine, then your rising location may be too chilly. My first rise on those rolls didn't go so great, so I moved them to the top of the (running) dishwasher for the second rise, and that one was much better. When my kitchen is crazy cold in the winter, I put my oven on its lowest setting, put down a folded dish towel, and let my dough rise on top of that.

Sorry for the novel. I just want everyone to have yeast bread!


No, that actually helps. I think I should just try it out with a very small amount of dough and test how it goes.


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 Post subject: Re: Vegan Brunch
PostPosted: Tue Nov 25, 2014 12:39 pm 
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I set my dough to rise on top of the fridge, and it almost always rises perfectly there.

If not there, then in the den in the sunshine near, but not on, the fireplace.

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 Post subject: Re: Vegan Brunch
PostPosted: Tue Dec 23, 2014 12:43 pm 
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I keep reading that cinnamon roll recipe but it just seems soooo hard!

So... I made peanut butter waffles instead! Lovely especially after my fastest 4 mile run in weeks.


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 Post subject: Re: Vegan Brunch
PostPosted: Tue Dec 23, 2014 12:48 pm 
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allularpunk wrote:
Yeast doughs can be frustrating, but they usually are pretty simple to troubleshoot. It may be your yeast - I keep mine in the fridge to extend its life. I've had those packets be dead, so I buy mine in bulk now. When you proof it, what temp is the water? It should be lukewarm. I usually test with my wrist - when it feels the same temp out of the tap as my body, that's when I use it. If your yeast isn't foamy after 5-10 minutes of proofing, your yeast is dead. A little sugar in the water gives the yeast something to eat, so don't skip that. If your yeast is fine, then your rising location may be too chilly. My first rise on those rolls didn't go so great, so I moved them to the top of the (running) dishwasher for the second rise, and that one was much better. When my kitchen is crazy cold in the winter, I put my oven on its lowest setting, put down a folded dish towel, and let my dough rise on top of that.

Sorry for the novel. I just want everyone to have yeast bread!


I have horrible luck with yeasted doughs, so thanks for the tips! I am planning on doing the VB cinnamon rolls for Christmas morning and while I'm not crazy about the idea of getting up at zero dark thirty to start the process, I don't have enough of a magical touch to attempt an overnight rise in the fridge.

FWIW, I bought 'wet' yeast (from the refrigerated section, more like gummy bullion cubes than the dry packets of yeast, I think it's more common in European baking?), so hopefully I won't have any danger of getting a dud packet.

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 Post subject: Re: Vegan Brunch
PostPosted: Tue Dec 23, 2014 4:11 pm 
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Erika Soyf*cker wrote:
FWIW, I bought 'wet' yeast (from the refrigerated section, more like gummy bullion cubes than the dry packets of yeast, I think it's more common in European baking?), so hopefully I won't have any danger of getting a dud packet.

Yes, fresh yeast is very common in Scandinavia at least. Remember that you need to use more (by weight) than dry yeast. So 25 g (probably something inconvenient in ounces, since 1 oz is about 27 grams if memory serves) for the cinnamon rolls.


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 Post subject: Re: Vegan Brunch
PostPosted: Wed Dec 24, 2014 4:24 pm 
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Gingerbread waffles to forking die for! Got this book today as a early xmas gift and it was the first thing i tried. I had all the ingredients already! So happy. Happy holidays fellow veg heads!


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 Post subject: Re: Vegan Brunch
PostPosted: Thu Dec 25, 2014 11:47 am 
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Those gingerbread waffles ARE to die for. So, so good.

I made the navy bean gravy with lots of black pepper for the first time. Served over a bowl of chicken-style soy curls, rice, and cauliflower, kale, brussel sprouts. I may just never eat salad again. Between this gravy and the AFR chickpea one, bowls for gravy covered things it is for me.


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 Post subject: Re: Vegan Brunch
PostPosted: Tue Jan 20, 2015 8:49 pm 
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I made the bakery style berry muffins on the weekend. I reduced the sugar a bit and used strawberry flavoured coconut yogurt 'cause that's all I had. And they were so good and so easy! I know muffins aren't exactly rocket science but this were no time at all from when I found the recipe to when I put the tin in the oven.

Definite make again. Probably regularly.

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Well! Fruit is stupid! These onions taste nothing like fruit! - allularpunk
Dwarf-tossing for God: A Story of Hope - Invictus
I got your blood sausage right here, baby. - Desdemona


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 Post subject: Re: Vegan Brunch
PostPosted: Sun Mar 15, 2015 8:28 pm 
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The Classic Broccoli is my go-to quiche but I wanted to mix it up for special Pi day and make the caramelized onion version. I loved the richness but this dish confirmed my suspicion that my taste buds have changed in the past few years. Nutmeg makes everything taste like soap. Sadness. :(


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 Post subject: Re: Vegan Brunch
PostPosted: Sun Mar 29, 2015 1:31 pm 
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Finally made the beer battered tofu from this book which Chickpea recommended to me ages and ages ago. It's so good! I ate a half batch and now trying to stop myself cooking the rest even though I'm completely full.

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 Post subject: Re: Vegan Brunch
PostPosted: Sun Mar 29, 2015 1:48 pm 
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Imogen wrote:
Finally made the beer battered tofu from this book which Chickpea recommended to me ages and ages ago. It's so good! I ate a half batch and now trying to stop myself cooking the rest even though I'm completely full.

Glad you liked it! Hope you can leave the left overs until tomorrow!!


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 Post subject: Re: Vegan Brunch
PostPosted: Sat Apr 18, 2015 9:16 pm 
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I took East Coast Coffee Cake (chocolate chip variation) to our belated Easter brunch today and the family loved it. The SO said that it was his favorite thing there.

Can't wait to have an occasion to make it again and play with other variations.

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 Post subject: Re: Vegan Brunch
PostPosted: Sun Oct 25, 2015 7:52 pm 
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Made the mushroom, leek and white bean pie with roasted root veggies. Super good. Really not pretty to look at but love the taste. I think I would increase the garlic and salt and decrease the cornstarch next time.


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 Post subject: Re: Vegan Brunch
PostPosted: Mon Oct 26, 2015 1:10 pm 
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I keep hearing about people making the bakery berry muffins, but the one time I tried it all the berries sunk to the bottom and it was a gloopy mess! I believe I used frozen berries, but I don't think that was the cause? Any suggestions?

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 Post subject: Re: Vegan Brunch
PostPosted: Mon Oct 26, 2015 6:37 pm 
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Frozen berries sometimes do release a huge amount of liquid when they thaw. When I use berries in baked goods, whether fresh or frozen, I toss them in a little flour before folding them into the batter and it seems to keep them from sinking and clumping together.


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 Post subject: Re: Vegan Brunch
PostPosted: Mon Oct 26, 2015 7:02 pm 
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Sangria wrote:
Frozen berries sometimes do release a huge amount of liquid when they thaw. When I use berries in baked goods, whether fresh or frozen, I toss them in a little flour before folding them into the batter and it seems to keep them from sinking and clumping together.


I do the same thing - it's worked so far!

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 Post subject: Re: Vegan Brunch
PostPosted: Mon Oct 26, 2015 11:23 pm 
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Flour- got it! Thanks for the tip. :)

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 Post subject: Re: Vegan Brunch
PostPosted: Sun Jan 10, 2016 11:10 am 
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So I had the last of some homegrown apples that were at the end of their usage (they were getting pretty soft and starting to wrinkle) and I had been pouring through cookbooks looking for anything to make with them. I knew I wanted the old fashioned Chelsea waffles for breakfast today and while flipping to that recipe stumbled into the cinnamon baked apples recipe.

Holy crepe was that an amazing (and super easy) combo! I've had VB for years, can't believe I'm just trying that combo now.


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 Post subject: Re: Vegan Brunch
PostPosted: Fri Jan 15, 2016 4:33 pm 
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Writes Vegan Haiku

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Soooo, I got the Kindle version and while I like the recipes, the layout seems messed up? The ingredients are listed inbetween the instructions... which is really frustrating.

Does anyone have this version with the same problem?


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 Post subject: Re: Vegan Brunch
PostPosted: Fri Jan 15, 2016 8:19 pm 
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nifty wrote:
Soooo, I got the Kindle version and while I like the recipes, the layout seems messed up? The ingredients are listed inbetween the instructions... which is really frustrating.

Does anyone have this version with the same problem?


I have the kindle version and I just checked. I looked at the beginning of the section called The Sweet (that was where my kindle opened to). In that section, it looks like in some recipes the ingredients precede the directions and in others they follow them. I also have the print version and in that one the ingredients are on side bars. Maybe the print copy was scanned to make the ebook version, without rearranging the layout well?

I once contacted Amazon over issues with a digital cookbook where the print was too faint to read easily on the kindle. Amazon contacted the publisher and they corrected the issue. I wonder if something like that would work here?


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 Post subject: Re: Vegan Brunch
PostPosted: Fri Jan 15, 2016 8:27 pm 
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I don't have the cookbook, but I adapted the broccoli quiche recipe (found on the blog) to be a sausage and kale quiche. Sausage was from Vegan Diner and crust was pretty basic (I referred to I <3 Trader Joe's Vegetarian* cookbook to be sure I had the proportions right, but cut out the 2 tbsp sugar). It was yum!

*Literally the first pie crust recipe I could find in a rush

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 Post subject: Re: Vegan Brunch
PostPosted: Wed Mar 23, 2016 7:29 pm 
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Do you think it's ok if I use frozen and thawed silken tofu for the omelets? Will it alter the texture too much?


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 Post subject: Re: Vegan Brunch
PostPosted: Sun Mar 27, 2016 11:06 am 
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Absurd fail on the omelets. I could not make it work. Just a burnt, sad torn up mess. I tried to turn it into a scramble and that made it worse. Nothing was salvegable and everything was tossed. Totally my fault. I'll try the baked version from IDI sometime.

Made the coffee cake with strawberry jam swirl and forgot all about the destroyed kitchen and sad omelet fail. ;)


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 Post subject: Re: Vegan Brunch
PostPosted: Sun Mar 27, 2016 4:32 pm 
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Alin wrote:
Absurd fail on the omelets. I could not make it work. Just a burnt, sad torn up mess. I tried to turn it into a scramble and that made it worse. Nothing was salvegable and everything was tossed. Totally my fault. I'll try the baked version from IDI sometime.


Aww...that's sad--I love those omelets!


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