The prospect of making bread can make even a confident home chef take a little pause. But have no fear, this recipe is a good one for first time bread bakers to feel some success. After you make the bread, it makes the perfect french toast and we show you how to do it all without eggs.
- 1 1/2 teaspoons yeast
- 3 tablespoons applesauce
- 1 1/2 tablespoons honey or sweetener
- 2 cups wheat flour
- 1 cup white flour
- 1 1/2 teaspoons salt
- 2/3 cup carrots, finely grated
- 1 cup soy milk
- 1 cup raisins
In a bowl, combine all the ingredients except the raisins. The mixture will be very sticky at first so keep dipping your hands in flour and this will help you work with the dough. Knead the dough, about 6 to 8 minutes. When it gets tough to knead, and is no longer sticky, set the dough aside to rise for about 30 minutes. You know the dough is ready when you poke it with your finger and the indentation stays. Add the raisins to the risen dough and knead one more time for about 5 minutes. Shape the dough and set on an oiled baking sheet. Bake for 30 minutes at 425 degrees.
Bring a large pot of water to a rolling boil. Add the greens and bring the water back to a boil. As soon as the water is boiling, remove the greens and put them into a large bowl filled with ice and water. This will ‘shock the greens and immediately stop the cooking process. Although it is tempting to simply drain the greens and run them under cold water, doing that will not completely stop the cooking process. If you use the ice water it will truly keep the color of the greens vibrant and the texture of them crisp. You can now eat the greens as is, store them in the refrigerator for use in soups, stir frys, or wraps, or even freeze them in plastic bags for later use.
These greens go well with a Citrus Garlic Sauce. The sweetness from the orange juice will compliment the bitterness of the kale. Heat the sesame oil in a skillet; add the chopped garlic and sauté until caramelized. Add the chili oil if you desire a little heat in this dish. Next, add the orange juice, scraping the sides of the skillet with the liquid to deglaze the flavorful caramelized garlic and blend it into the sauce. Simmer until the sauce is reduced by half. Then add the soy sauce and optional chili flakes. Continue to simmer until the sauce becomes thicker and syrupy. Pour this sauce over the drained greens. Add the toasted sesame seeds, which will add crunch and a bit of extra protein. Toss well to coat the greens.
- 1 cup soy milk
- 3 teaspoons egg replacer
- 2 teaspoons vanilla
- 1 tablespoon vegetable oil
In a bowl, whip together the egg replacer, vanilla, and the soy milk. Heat the vegetable oil in a skillet. Cut the bread into thick slices, and coat each side with the soy milk batter. Fry until golden brown on both sides.