Panettone - Vegan

Panettone
modified from Parsnip Parsimony
makes one 6-inch round

1 t active dry yeast
5 oz warm water (110ºF), divided

5oz sugar, divided
1 t kosher salt
8 oz firm silken tofu
3/8 t soy lecithin granules
1.5 oz vegetable oil
1/8 t turmeric
1/8 t ground white pepper
1/8 t poulty seasoning blend
zest 1/2 lemon
zest 1/2 lime
zest 1/2 orange

17.8 oz AP flour, divided
.2 oz vital wheat gluten

4 oz dried fruit (cranberries, currants, raisins, golden raisins, figs)
enough warm water and/or orange juice to just cover the fruit

pinch xanthan gum
pinch kosher salt
2 t sugar
1 oz soy milk

See pan prep procedure here.

In a large bowl, combine yeast with 4 ounces warm water and set aside in a warm place until foamy, about 10 minutes. Add .5 t sugar and 2 oz flour to the yeast mixture and stir to combine; cover loosely with a moist tea towel or plastic wrap. Set aside to ferment at room temperature 30 minutes to one hour, or refrigerated overnight.

Whisk together remaining flour with the vital wheat gluten; set aside.

Process remaining sugar, salt, tofu, lecithin, oil, pepper, turmeric and citrus zests in a food processor until very smooth, scraping down sides of bowl at least once. Stir the tofu mixture into the yeast mixture until smooth. Stir in three quarters of the flour mixture, adding the remaining 1 ounce water if needed to maintain proper moisture; the full volume will likely be unecessary. Turn dough out onto lightly floured board and knead to incorporate remaining flour mixture. Continue kneading until a smooth dough forms, about 10 minutes. Dough should spring back when gently pressed.

Round and place in a lightly oiled pan or bowl and cover with a moistened tea towel. Place pan in a warm place to rise until doubled in bulk, about 50 minutes.

Punch down and re-round dough; return to pan, cover and raise in a warm place until doubled in bulk, an additional 50 minutes.

Meanwhile, place dried fruit in a medium bowl, cover with warm water and/or orange juice and set aside to plump, at least 30 minutes. Drain fruit well before incorporating.

Turn dough out onto a very lightly floured surface. Punch down and press gently out into a rough rectangle. Sprinkle dough with half of the drained fruit, pressing lightly to embed them. Fold dough as if a tri-fold letter: top third down over the center third, lower third folded over both. Again, pat out dough into a small rough rectangle and repeat process with remaining fruit. Knead lightly to evenly distribute fruit. Round the dough and drop, seam side down, into prepared pan. Cover with oiled plastic wrap or damp tea towel and proof in a warm place 30-40 minutes, until doubled in bulk.

Meanwhile, preheat oven to 350ºF.

Whisk together xanthan gum, soy milk and sugar. Brush top of loaf with xanthan mixture. Using a very sharp blade in as few strokes as possible, cut a .25-inch deep X into the top of the loaf. Bake 40 minutes to an hour, until browned and internal temperature reaches 190ºF. Cover top with parchment or foil if it begins to brown too quickly.

Remove from oven and cool in pan 15 minutes. Unmold and cool completely on wire rack before slicing or storing.

Challah - Vegan - in process

Challah
makes two braided loaves
modified from Parsnip Parsimony

1.25 t active dry yeast
5 oz warm water (110ºF), divided

1 oz sugar, divided
1 t kosher salt
8 oz firm silken tofu
3/8 t soy lecithin granules
1.5 oz vegetable oil
pinch turmeric
pinch ground white pepper

17.8 oz AP flour, divided
.2 oz vital wheat gluten

pinch xanthan gum
pinch kosher salt
2 oz soy milk
poppy seeds, sesame seeds, cracked black pepper or other topping


Line two half sheet pans with parchment paper and set aside.

In a large bowl, combine yeast with 4 ounces warm water and set aside in a warm place until foamy, about 10 minutes. Add .5 t sugar and 2 oz flour to the yeast mixture and stir to combine; cover loosely with a moist tea towel or plastic wrap. Set aside to ferment 30 minutes or place in refrigerator/retarder overnight (bring to room temp before using).

Whisk together remaining flour with the vital wheat gluten; set aside.

Process remaining sugar, salt, tofu, lecithin, oil, pepper and turmeric in a food processor until very smooth, scraping down sides of bowl at least once. Stir the tofu mixture into the yeast mixture until smooth. Stir in three quarters of the flour mixture, adding the remaining 1 ounce water as needed to maintain proper moisture. Turn dough out onto lightly floured board and knead to incorporate remaining flour mixture. Continue kneading until a smooth dough forms, about 10 minutes. Dough should spring back when gently pressed.

Round dough and place in a lightly oiled pan or bowl and cover with a moistened tea towel. Place pan in a warm place to rise until doubled in bulk, about 50 minutes.

Punch down, knead briefly and re-round dough; return to pan, cover and raise until doubled in bulk, an additional 50 minutes.

Turn dough out onto a very lightly floured surface and punch down. Divide dough into either ten or six even pieces; make two braids, or either five or three pieces each. Place each on individual prepared sheets. Cover loosely with plastic wrap or damp tea towel and let rise 40-50 minutes, until double in bulk.

Meanwhile, preheat oven to 350ºF.

Whisk together xanthan gum, salt and soy milk. Brush over top of braids and sprinkle with topping of choice. Bake 40 minutes to an hour, until browned and internal temperature reaches 190ºF.

Remove from oven and cool completely on wire rack before slicing or storing.

Camp Food - Vegan

Thanksgiving week, I backpacked in western PA from Pine Grove Furnace State Park to Caledonia State Park via the Appalachian Trail. We accomplished 20 miles in two days, spending one night out in a PATC shelter. Our food consisted of complete protein cookies, oatmeal with raisins, cous cous with veggies, apples, and tea. Here follows the recipes for the first three items.



Couscous with Veggies
per person, per day
.5 C whole wheat couscous
.5 C dried vegetables (Just Veggies brand sold at many Whole Foods and REI stores)
pinch kosher salt
pinch crushed red pepper flakes
pinch garlic powder
1 vegetable boullion cube, crushed

Combine ingredients in a resealable plastic bag, leaving airspace. Shake to combine. Open bag slightly to release excess air. Store up to a month at room temperature.

Constitute: Pour individual portion into sierra cup. Cover with .25-inch of boiling water and stir. Cover and let stand 5 minutes. Stir and eat.



Chocolate-Cranberry-Pumpkin Seed-Peanut Butter-Barley Cookies
(Complete Protein Camp Cookies)
makes 18 large cookies

.5 C non-hydrogenated, creamy peanut butter (not natural-style)
.5 C brown sugar
2 T maple syrup
1 t kosher salt

2 T flaxseed meal
3 T water

.75 C whole wheat white flour
.75C AP flour
1 t baking soda

1 C barley flakes
.5 C instant oatmeal flakes
1 C raw pumpkin seeds, hulled (pepitas)
1 C dried cranberries
1 C chocolate chunks

Preheat oven to 350ºF.

In a small bowl, whisk together the flaxseed meal and water. Use as an egg.

Creaming method with additions.

Scoop by .25-C measure onto a lined baking sheet. Bake until light golden brown and set, about 12-14 minutes, rotating halfway through. Cool completely before storing.


Oatmeal Mix
per person, per day

.5 C instant oatmeal
.25 C raisins or dried cranberries
1 T toasted wheat germ
pinch salt
pinch ground cinnamon

Combine ingredients in a resealable plastic bag, leaving airspace. Shake to combine. Open bag slightly to release excess air. Store up to a month at room temperature.

Constitute: Pour individual portion into sierra cup. Cover with boiling water and stir; depending on preference, you may just cover or add up to .25-inch of water on top of mixture. Cover and let stand 2 minutes before consuming.