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Soft & Fluffy Sandwich/Hamburger Buns https://kindnesskitchen.ca/hamburger-buns/?utm_source=rss&utm_medium=rss&utm_campaign=hamburger-bunshttps://kindnesskitchen.ca/hamburger-buns/#comments Sat, 26 Aug 2017 01:57:41 +0000 http://kindnesskitchen.ca/?p=1082 Is there anything more incredible or satisfying than homemade buns or bread? If there is, I don’t want to know about it! I love baking bread – the magic of mixing flour, water, and yeast to produce a nutritious and delicious staple food is incredible and I always feel tied to the ages when I […] The post Soft & Fluffy Sandwich/Hamburger Buns appeared first on Kindness Kitchen.
]]>
This recipe produces giant, pillowy soft, delicious buns. These quick, easy, and yummy buns are perfect for a delicious sandwich, sturdy enough to hold a hearty veggie burger, and satisfying enough to snack on with a simple schmear of peanut butter.
I developed this recipe to use quick rise instant yeast, eliminating the need for a double rise. If you are a bread/bun baking novice, this recipe is totally accessible and easy to follow – if you’re an expert you’ll appreciate the simplicity of this recipe.
So, how do we make these buns?
First you combine 3 cups of all purpose flour, 1 cup whole wheat flour, the sugar, salt, and yeast in the bowl of stand mixer (or in a large bowl if you would rather knead by hand)
Next, pour in the water and oil. Stir together using a spatula or paddle attachment.
Once combined, switch to the dough hook and keep stirring on low. Slowly add in 1-2 cups more flour (I typically only need 1 more cup). It will come together and become less sticky once enough flour has been added.
Once the flour is stirred in, mix on low for about 7 minutes with the dough hook (or knead for about 10-12 minutes on a lightly floured countertop) until it forms a cohesive smooth ball that is slightly sticky. Let the dough rest for 10 minutes.
TIP: If you poke it with your finger it should spring back, this shows that the gluten is well developed. Another test is to break off a golf ball size of dough and gently stretch it between your fingers trying to get it to stretch thin (so you can see light through it) without breaking.
Divide the dough into 16 equal parts. I use a kitchen scale and calculator to ensure evenness (it helps to ensure even baking if all the buns are the same size).
Roll the dough pieces into smooth balls and arrange on two lightly greased baking sheets.
Cover and let rise in a warm place (like an oven with a light on and pan of warm water in the bottom) for 1 hour.
After they have risen, remove from the oven and preheat the oven to 400’F.
Meanwhile, mix 1 tsp sugar with 1/4 cup warm water and brush on the tops of the buns. Sprinkle with sesame seeds or poppy seeds, if desired.
Bake for 15-20 minutes, or until tops are golden brown and the buns sound hollow when tapped.
Enjoy
The hamburger bun recipe:
Soft & Fluffy Sandwich/Hamburger Buns
An easy and satisfying way to have fresh buns for dinner tonight! The actual hands-on time for these buns is about 25 minutes. The remainder is resting, rising, and baking.Servings 16Calories 190kcalIngredients
- 4.5 tsp quick rise instant yeast
- ¼ cup sugar
- 2 tsp salt
- 4-6 cups flour, divided (I use 1 cup whole wheat and 3-5 cups all purpose)
- 2 cups warm water
- 1/3 cup vegetable oil
- ¼ cup water
- 1 tsp sugar
Instructions
- First you combine 4 cups of flour (I use 3 cups of all purpose flour, 1 cup whole wheat flour), the sugar, salt, and yeast in the bowl of stand mixer (or in a large bowl if you would rather knead by hand)
- Next, pour in the water and oil. Stir together using a spatula or paddle attachment.
- Once combined, switch to the dough hook and keep mixing on low. Slowly add in 1-2 cups more flour (I typically only need 1 more cup). It will come together and become less sticky once enough flour has been added.
- Once the flour is stirred in, mix on low for about 7 minutes with the dough hook (or knead for about 10-12 minutes on a lightly floured countertop) until it forms a cohesive smooth ball that is slightly sticky. (See TIP in the notes)
- Let rest for 10 minutes
- Divide the dough into 16 equal parts. I use a kitchen scale to ensure evenness (it helps to ensure even baking if all the buns are the same size).
- Roll the dough pieces into smooth balls and arrange on two lightly greased baking sheets.
- Cover and let rise in a warm place (like an oven with a light on and pan of warm water in the bottom) for 1 hour.
- After they have risen, remove from the oven and preheat the oven to 400'F.
- Meanwhile, mix 1 tsp sugar with 1/4 cup warm water and brush on the tops of the buns. Sprinkle with sesame seeds or poppy seeds, if desired.
- Bake for 15-20 minutes, or until tops are golden brown and the buns sound hollow when tapped.
Notes
TIP: If you poke the dough with your finger it should spring back slowly, this shows that the gluten is well developed. Another test is to break off a golf ball size of dough and gently stretch it between your fingers trying to get it to stretch thin (so you can see light through it) without breaking - this is called the "window pane" testIf you decide to make this recipe, please RATE/COMMENT below! Thanks
Just look at that fluffy, pillowy, goodness. YUM!
The post Soft & Fluffy Sandwich/Hamburger Buns appeared first on Kindness Kitchen.
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Perogy Casserole: Canada 150 Month #4. [An Ode to Saskatchewan.] https://kindnesskitchen.ca/perogy-casserole/?utm_source=rss&utm_medium=rss&utm_campaign=perogy-casserolehttps://kindnesskitchen.ca/perogy-casserole/#comments Mon, 24 Jul 2017 13:05:15 +0000 http://kindnesskitchen.ca/?p=884 For the information of those of you not in Canada, 2017 marks Canada’s sesquicentennial – or its 150th anniversary of Confederation. We celebrate Canada Day on July 1 every year. Because this year is the 150th, it’s a big year in Canada and we Canadians like any excuse to party! In honour of this milestone year, I […] The post Perogy Casserole: Canada 150 Month #4. [An Ode to Saskatchewan.] appeared first on Kindness Kitchen.
]]>This is it. The last week of July and my fourth and final Canada 150 month post. In this post I’m writing a love-letter to my home province of Saskatchewan.
This is a recipe that used to be called Lazy-Man’s Perogies (you can probably find something similar to it in your mom’s old cookbooks), but because most people don’t make perogies from scratch anymore, this is now more work than cooking frozen perogies – and thus is hardly “lazy”. As such, I’m renaming this dish Perogy Casserole! A perogy, traditionally, is a floury dumpling stuffed with potatoes mixed with onions, sauerkraut, cheese, or bacon. These dumplings are typically boiled or fried and served with fried onions, sour cream, and bacon or sausage.
This kind-ified version of Perogy Casserole marries the cheesy goodness of my ricotta with comforting mashed potatoes layered between lasagna noodles, topped with a buttery mix of golden fried onions and vegan sausage rounds. Top this with a dollop of vegan sour cream with chives and you have yourself a meal!
So, why is this representative of Saskatchewan in Canada 150 month?
Well, in Saskatchewan (and the Prairies in general), in case you are not aware, there are a LOT of Ukrainian people. In 1891, due to political unrest, blight, and famine (among other reasons) in Ukraine, the first wave of Ukrainian immigrants came to Canada. Because many of these folks led agrarian lifestyles, it was a natural fit for them to come settle and contribute agriculturally on the Canadian prairies. Wave after wave of Ukrainians sought refuge in Canada off and on from 1891 onward. According to the Province of Saskatchewan’s data, more than 13% of Saskatchewaners can trace their roots back to Ukrainian ancestors! In fact, Canada is home to the third largest population of Ukrainian folks in the world, after Ukraine and Russia! Due to such a Ukrainian cultural influence on the Prairies, everyone knows a Baba (Ukrainian for Grandma) who makes THE BEST perogies, cabbage rolls, borscht, and sausage.
Just look at those layers!!! Homemade perogies are quite a production, however this Perogy Casserole captures much of the essence of homemade perogies. By using lasagna noodles as the “dough” and my homemade ricotta as the cottage cheese, and topping with fried onions and Tofurkey Polish Sausage, I’ve managed to incorporate all the buttery, savoury, carb-a-licious (new word?! woot) wonderment that is perogies. Although humble, this filling dish is an impressive casserole that makes enough food so you can serve it to company, at a potluck, or even as a side or main on a holiday table!
Perogy Casserole
Less labour intensive than homemade perogies, this dish marries the cheesy goodness of my vegan ricotta with comforting mashed potatoes layered between lasagna noodles, topped with a buttery mix of golden fried onions and vegan sausage rounds. Top this with a dollop of vegan sour cream with chives and you have yourself a meal!Servings 12Ingredients
- 2 cups mashed potatoes mashed with vegan butter, milk
- 1/2-1 cup vegan cheese of choice optional
- 3 green onions chopped and divided.
- 1.5 cup vegan ricotta see link below, thinned as necessary with non dairy yogurt or milk
- 16 lasagna noodles
- 4 vegan sausages
- 1 medium onion chopped
- Vegan butter/oil for frying & drizzling
Instructions
- Preheat oven to 375'F
- Cook lasagna noodles per package directions. Rinse under cool water and drain, set aside.
- Make mashed potatoes (or use leftovers). If making, you will need about 6 medium potatoes. Mash in the way you normally would serve mashed potatoes (with butter, salt, pepper, and milk).
- Stir 2 chopped green onions and shredded vegan cheddar into the potatoes (optional, you can leave this cheese out if you don't like vegan cheese - we found the Daiya block of cheddar, shredded, worked well in this recipe).
- In a large pan saute the onion and the sausage in some good quality vegan butter and/or oil until the onion is golden.
- Thin your ricotta to an easily spreadable consistency, if needed. (if you over-thin it, just add 1/2-1 tsp ground flax to help thicken it back up)
Assembly
- Butter bottom and sides of a 9x13 pan
- Arrange 4 lasagna noodles on the bottom of the pan.
- On top of these noodles spread 1 cup of the mashed potatoes evenly to cover the noodles.
- Layer 4 more noodles atop the potatoes
- On those noodles evenly spread the ricotta mixture.
- Layer 4 more noodles atop the ricotta
- Spread 1 cup of the mashed potatoes to evenly cover the noodles.
- Layer 4 more noodles atop the potatoes
- Evenly arrange the sausage and onion mixture on top of the top noodles.
- For added richness, drizzle 1-2 tsp melted vegan butter over the top.
- Bake for 25-35 minutes or until sausages are sizzling and the edges of the noodles are beginning to crisp.
- Serve with vegan sour cream, bacon bits, and chopped chives or green onions.
*Find the link to my ricotta recipe here*
If you make this recipe, please rate/comment below. Thanks!Also be sure to tag @kindnesskitchen1 or #kindnesskitchen1 on Instagram if you make and photograph my recipes! I love to see it when you make my food
Enjoy!!!! Be sure to check out all my Canada 150 recipes:
Canada 150 #1 Canada 150 #2 Canada 150 #3 Canada 150 #4 The post Perogy Casserole: Canada 150 Month #4. [An Ode to Saskatchewan.] appeared first on Kindness Kitchen.
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Vegan Ricotta made with Almonds and Tofu https://kindnesskitchen.ca/vegan-ricotta/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-ricottahttps://kindnesskitchen.ca/vegan-ricotta/#comments Mon, 24 Jul 2017 03:36:44 +0000 http://kindnesskitchen.ca/?p=928 Here it is. I featured this ricotta as a part of my recipe for poutine, but as promised, here is my versatile vegan ricotta recipe. This ricotta is soft, creamy, slightly sweet, super versatile, great on its own or in a recipe, and super quick and easy to make. I eat this vegan ricotta all […] The post Vegan Ricotta made with Almonds and Tofu appeared first on Kindness Kitchen.
]]>I eat this vegan ricotta all the time. It’s great on toast and bagels, stirred into pasta, as a layer of lasagna or perogy casserole, in a wrap, dolloped on roasted veggies, or anywhere you would use a savoury application of ricotta. This particular recipe is not suited to sweet ricotta applications due to the garlic, however if you omit the garlic I would bet you could use it in a sweet application. I intend to experiment with this soon, so stay tuned for that (cannoli anyone?! :o).
**UPDATE** I have added the instructions in the recipe below for how to use this recipe for sweet applications (like my incredibly decadent vegan cannolis)!
As I’m writing this, I’m thinking about all kinds of vegan ricotta applications to try. Pesto and ricotta rigatoni, spinach and ricotta canneloni, ricotta and avocado toast with balsamic drizzle, ricotta on crackers… oh man, I have to wipe the drool off my keyboard!
For this ricotta I use a combination of almonds and tofu. I find the almonds contribute to that bit of sweetness you are used to from a traditional ricotta. The tofu helps with the softness (as well as affordability, it really helps stretch out the almonds to make more cheese).
How to make this cheezy delight:
To make this, first you take 1 cup of raw or blanched almonds and soak them for 3 hours or overnight.
Then drain the almonds. If using raw almonds, like I did, you will have to peel them. FEAR NOT, this is not hard! Once the almonds have soaked you just squeeze the nut and the skin pops right off. I was a skeptic, but it’s true. I watched 2 short youtube videos while I peeled my almonds, it only took about 10 minutes!
Next, you assemble the rest of your ingredients. Miso, yogurt, salt, olive oil, lemon juice, nutritional yeast, tofu, and garlic. If you don’t have non-dairy yogurt or sour cream you can use just a bit of unsweetened non-dairy milk in its place, start with half the amount in case it gets too thin. The yogurt simply helps give the cheese a cheesy tanginess.
Place all of the ingredients in the food processor and blitz away. Blend until it is the grainy texture of ricotta cheese. Taste. Add more lemon juice for tartness, salt for saltiness, olive oil for rich mouth-feel, or yogurt for tang.
Store in the fridge. This should keep for about 2 weeks covered in the fridge
(if it’ll last that long!)
Vegan Ricotta made with Almonds and Tofu (Sweet or Savoury versions)
This ricotta is ultra versatile. Below are the ingredients for either the sweet or savoury versions of this ricotta. Choose the best version for your purposes.Servings 2 cupsIngredients
SAVOURY Ricotta
- 1 cup soaked peeled almonds soaked 3 hours or overnight
- 4 oz extra firm tofu not silken
- 1 clove garlic
- 7 tsp olive oil (3 tbsp + 1 tsp)
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1 tsp miso
- 1/2 tsp salt
- 3 tbsp non-dairy yogurt or sour cream
SWEET Ricotta (for dessert-type applications)
- 4 oz extra firm tofu not silken
- 7 tsp canola oil (or another neutral oil) (3 tbsp + 1 tsp)
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 3 tbsp non-dairy yogurt or sour cream
- 2 tbsp powdered sugar
- 1 tsp vanilla optional
Instructions
- Soak the almonds in the fridge for at least 3 hours or overnight. If not already peeled, you must peel the almonds after they are soaked. This is easy, the soaked almonds slip right out of their skins.
- Blend all the ingredients in a food processor until it is the texture of traditional ricotta.
Notes
-If you want your ricotta to be runnier/creamier then just add a bit more of the yogurt or a splash of unsweetened non-dairy milk.If you make this recipe, please rate/comment below. Thanks!
Also be sure to tag @kindnesskitchen1 or #kindnesskitchen1 on Instagram if you make and photograph my recipes! I love to see it when you make my food
The post Vegan Ricotta made with Almonds and Tofu appeared first on Kindness Kitchen.
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Vegan Maple Bacon Poutine!!: Canada 150 Month (#3) https://kindnesskitchen.ca/maple-bacon-poutine/?utm_source=rss&utm_medium=rss&utm_campaign=maple-bacon-poutinehttps://kindnesskitchen.ca/maple-bacon-poutine/#comments Mon, 17 Jul 2017 13:34:46 +0000 http://kindnesskitchen.ca/?p=829 For the information of those of you not in Canada, 2017 marks Canada’s sesquicentennial – or its 150th anniversary of Confederation. We celebrate Canada Day on July 1 every year. Because this year is the 150th, it’s a big year in Canada and we Canadians like any excuse to party! In honour of this milestone year, I […] The post Vegan Maple Bacon Poutine!!: Canada 150 Month (#3) appeared first on Kindness Kitchen.
]]>You knew it was going to show up didn’t you? The Canadian classic, the stereotype, the tradition – POUTINE! Crispy french fried potatoes, laden in creamy cheese, and slathered in a savoury dark gravy. Is it any wonder that we Canadians love this dish? Although this dish seemingly does not fit the Kindness Kitchen/vegan bill, I made the necessary improvements (with some added pizzazz)… and it’s a major win!
Why is this dish being showcased as part of Kindness Kitchen’s Canada 150 event? Well, Poutine is a French Canadian delicacy that originated in the province of Quebec somewhere around the middle of the 20th century. Its popularity exploded and now you can find it at every restaurant and fast food chain that has fries. For my Canadiana poutine mash-up, I’ve added maple bacon and hint-of-maple gravy. Did you also know that Canada produces 71% of the world’s maple syrup, 91% of which is produced in Quebec? Is it any wonder that this dish is the quintessential Canadian feast?!
Here I’ve amped up the traditional poutine by adding vegan maple bacon on top and flavouring the gravy with just a hint of smokiness and maple to complement. The cheese is a gooey almond cheese that, although isn’t a cheese curd substitute, is soft and creamy and fills the niche in this decadent treat.
Because the cheese and the bacon are super amazing in their own rights, stay tuned on the blog for their own posts so they can be easily referenced. Until then, you will find them here all in one post for this amazing VEGAN MAPLE BACON POUTINE!!
Vegan Maple Bacon Poutine!!
You can use any vegan bacon, cheese, and gravy you like to achieve a similar dish. However, this recipe show you how to make 1. Almond Cheese that is useful as a ricotta, curd, and cream cheese replacement. 2. Maple Coconut Bacon 3. Smoky hint-of-maple gravy.Servings 4Ingredients
For the Almond "Cheese"
- 1 cup whole almonds blanched or peeled, soaked at least 2 hours
- 4 oz extra firm tofu 112g
- 1 clove garlic
- 2 tbsp + 1 tsp olive oil
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 3 tbsp unsweetened plain non-dairy yogurt or sour cream
- 1 tsp white miso
- 1/2 tsp salt
For the Maple Coconut Bacon
- 2 cups unsweetened coconut flakes/chips
- 1/2-1 tbsp liquid smoke to taste, start with less
- 2 tbsp soya sauce
- ½ tsp smoked paprika
- 1-2 tbsp maple syrup to taste, start with less
For the Smoky Maple Gravy
- 2 1/2 tbsp olive oil
- 1/4 cup all purpose flour
- 1 1/2 cups vegetable broth
- 2 tbsp soya sauce
- 1/4 tsp fresh ground pepper
- 1/8-1/4 tsp smoked paprika to taste, start with less
- 1/2-1 tsp maple syrup to taste, start with less
Assembly
- 1 bag of frozen french fries of choice
Instructions
FOR THE CHEESE
- Drain and rinse soaked almonds.
- Into a food processor combine all the cheese ingredients and process until the texture of a fine ricotta.
- The cheese will be quite thick, not runny.
FOR THE COCONUT BACON
- Preheat oven to 325'F
- In a small bowl combine all the ingredients except the coconut.
- Pour the smoky mixture over the coconut in another bowl. Toss to mix until the coconut soaks up most of the liquid.
- Turn the coconut out on a baking pan lined with parchment paper. Spread it evenly around, trying to keep it to one layer.
- Sprinkle with salt, if desired.
- Bake at 325'F for about 15-25 minutes, stirring very well every 5 minutes.
- The bacon is done when it's bacon coloured. It quickly crisps up as it cools. Be very careful it doesn't burn, it goes from not quite done to burned to a crisp very quickly.
- Store in an airtight container. If it loses its crispiness, you can reheat it quickly in the oven to crisp it back up.
FOR THE GRAVY
- In a medium saucepan over medium, heat up the olive oil.
- Once hot, whisk in the flour to make a roux. Stir for 3 minutes.
- Slowly whisk in the broth, whisking constantly to get rid of any flour lumps.
- Once all the broth is whisked in, cook for about 2 minutes.
- Stir the pepper, soya sauce.
- Add in the smoked paprika and maple syrup, just a little at a time - tasting as you add. You don't want the smokiness or the sweetness to be very pronounced.
- Continue cooking, whisking until the gravy thickens to the desired consistency.
ASSEMBLY
- Cook your french fries according to the package instructions.
- On plates or a platter, arrange your fries.
- Dollop teaspoons of the cheese all over the fries.
- Pour the gravy over the fries and cheese. The heat from the gravy and fries will soften the cheesy allowing its creaminess to spread throughout each bite.
- Crumble the coconut bacon over top.
- Marvel at the wonder of vegan maple bacon poutine and serve to your admiring guests!
If you make this recipe, please rate/comment below. Thanks!
Also be sure to tag @kindnesskitchen1 on Instagram if you make and photograph my recipes! I love to see it when you make my food
Be sure to check out all my Canada 150 recipes:
Canada 150 #1 Canada 150 #2 Canada 150 #3 Canada 150 #4 The post Vegan Maple Bacon Poutine!!: Canada 150 Month (#3) appeared first on Kindness Kitchen.
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Open-face Peach Pie: Canada 150 Month (#2) https://kindnesskitchen.ca/peach-pie/?utm_source=rss&utm_medium=rss&utm_campaign=peach-piehttps://kindnesskitchen.ca/peach-pie/#comments Mon, 10 Jul 2017 12:48:01 +0000 http://kindnesskitchen.ca/?p=785 For the information of those of you not in Canada, 2017 marks Canada’s sesquicentennial – or its 150th anniversary of Confederation. We celebrate Canada Day on July 1 every year. Because this year is the 150th, it’s a big year in Canada and we Canadians like any excuse to party! In honour of this milestone year, I […] The post Open-face Peach Pie: Canada 150 Month (#2) appeared first on Kindness Kitchen.
]]>For this second week of my Canada 150 celebration, I’m commemorating the European settlers and immigrants – those who make up my own heritage. This Peach Pie recipe is handed down from my Dutch great-grandmother, my Oma. After WWII, some of my Dutch relatives decided to come to Canada in order to live better lives than could be lived in the aftermath of war-torn Europe. And so, they arrived on the Canadian prairies in the dead of winter of 1953. Although some hardships, homesickness, and challenges were faced, they managed to eke out good lives in this country. Theirs is a story of perseverance, courage, and patience.
My Oma was a wonderful woman who was small of stature but large of character. She was an incredible cook and always made WAY too much food! If you ate and ate and ate until your pants no longer fit, she would admonish your rejection of a third (or fourth) helping by asking you “What? You don’t like it?” She passed along a lot of recipes to my mom, who continues my Oma’s legacy of being an amazing cook. I am now also proudly in possession of many of those old recipes that will appear in updated fashions on this blog from time to time.
This Peach Pie recipe is a family favourite that is super yummy and amazingly easy to make. It is an open-face pie so you only need one crust, and it is filled with juicy peaches and a soft and sweet goo (I’m sure that’s the technical term). In Canada we grow a surprising number of peaches, so during peach season it’s not hard to find beautiful Canadian peaches from the orchards in Ontario and British Columbia. Using Canadian peaches in this pie just ups the Canadiana factor in this recipe!
I’ve included instructions for how to make this pie with fresh, frozen, or canned peaches – this way you can enjoy this pie even when it’s not peach season. I just know you’re going to love how quickly this pie comes together, how juicy the peaches are, and how sweet and ooey-gooey the filling is. Surrounding all this perfection is a crisp and flakey pie crust – does it get any better than this?!
Open-face Peach Pie
This open-face pie is easy to make and is has all the lovely flavours of luscious juicy peaches floating in a soft and sweet fillingServings 6Ingredients
- 1 9" Unbaked pie crust
- 5 ripe peaches, sliced (or 1 bag frozen peaches, thawed and drained - OR - 1 can sliced peaches, drained)
- 3/4 cup sugar
- 1/4 cup flour
- 2 tbsp vegan butter
- 1/4 cup water
- 2 tbsp lemon juice
- 1/8 tsp almond extract
Instructions
- ~*if using frozen peach slices, see note*~
- Preheat oven to 375'F
- Prepare your crust and arrange it in your pan
- Mix the sugar, flour, and butter until it looks like coarse crumbs. Sprinkle half into the unbaked pie crust.
- Arrange peaches in the pie
- Cover the peaches with the rest of the crumbs
- Combine the liquids and drizzle them over the pie (can add some of the canned or frozen peach juice to this mixture if you like, just reduce the water accordingly)
- Bake at 375'F for 40-50 minutes
Notes
~*If you're using frozen peaches, read the following*~
-Frozen peaches must be defrosted before baking because they must be drained as they are incredibly wet.
-If you are using frozen peaches, I advise throwing in an additional 1 tbsp of flour in the crumb mixture to help absorb the extra liquid.
-You may not need the entire bag of frozen peaches, I found the bag was just a few slices too many.
-Finally, if you are using frozen peaches, you may need to bake the pie longer if the peaches were still a bit icy or cold when you began. Just be sure the centre of the pie is bubbling when you take the pie out to ensure the thickening quality of the flour is "activated".If you make this recipe, please rate/comment below! Thanks
Be sure to check out all my Canada 150 recipes:
Canada 150 #1 Canada 150 #2 Canada 150 #3 Canada 150 #4 The post Open-face Peach Pie: Canada 150 Month (#2) appeared first on Kindness Kitchen.
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No-Fail Focaccia Bread! https://kindnesskitchen.ca/no-fail-focaccia/?utm_source=rss&utm_medium=rss&utm_campaign=no-fail-focacciahttps://kindnesskitchen.ca/no-fail-focaccia/#comments Mon, 29 May 2017 12:56:50 +0000 http://kindnesskitchen.ca/?p=676 You know what I love? I love warm, pillowy, homemade bread! I love it even more when it has a crispy crust and is spongy and sturdy enough to take on being dipped in olive oil and balsamic vinegar. Even better if making it only takes me about 5 minutes of hands-on work and about […] The post No-Fail Focaccia Bread! appeared first on Kindness Kitchen.
]]>This recipe is a really easy recipe that is incredibly forgiving and has lots of room for modification. I know that many people are intimidated by baking bread. If that’s you, then this is the recipe for you – you seriously can’t screw this up! It’s so easy and so flexible. That’s why I call it No-Fail Focaccia!
All you do is throw all your dough ingredients in the bowl of a stand mixer,
Mix the dough for 1 minute on high and then press the STICKY dough (it will be sticky, that’s OK!) into the pan. It probably won’t fill the pan because it will spring back. That’s ok.
Let the dough rise for an hour (or a bit more, like I did… whoops! That’s why it kind of looks ratty where the dough was stuck to the saran wrap, but it doesn’t matter)
See those little bubbles? Those are the air pockets that are going to make your bread spongy and airy! Beautiful!
Poke the dough all over with your finger or the end of a wooden spoon. Drizzle with olive oil and sprinkle with desired toppings (I used sea salt, fresh cracked pepper, and Italian seasoning).
Bake for 30 minutes or until it’s golden brown and sounds hollow when tapped.
Remove from oven and let stand for 5 minutes and serve it up! Easy peasy!
I have lots of ideas rattling around in my head for modifications. FYI, I have made this before in two 8x8s and in two 9″ cake pans, so yes – you can divide it in two to make two different flavours. I am thinking of trying a Greek-style with kalamata olives pressed in the top and sprinkled with oregano and maybe some lemon zest. I have done it pizza-style with pizza sauce and cheese on top (that was a HUGE win in our house). The sky really is the limit here.
With this base recipe, you’ll be very impressed with the texture of the bread. Because of the olive oil in the bottom of the pan, the crust is “buttery” and crispy. The bread itself is the perfect firmness while being spongy and chewy. It makes for a killer sandwich too!
No-Fail Focaccia!
This easy bread requires just 5 minutes of hands-on work, 60 minutes to rise, and 30 minutes in the oven!Servings 16 square slicesCalories 143kcalIngredients
- 3 1/2 cups all purpose flour
- 1 tbsp instant yeast
- 1 tsp salt
- 3 tbsp olive oil
- 1 1/2 cups warm water
- Extra olive oil for the pan and drizzling on the top.
- Seasonings of choice for sprinkling see note
Instructions
- Grease a 13x9 pan and pour some olive oil (about 2 tbsp) into the bottom of the pan. Set aside.
- Add the flour, yeast, salt, olive oil, and warm water the the bowl of a stand mixer.
- Mix on high for 1 minute.
- Press the dough into the pan. The dough will be very sticky, that's OK. If it doesn't press all the way to the edges, that's OK too.
- Cover with plastic wrap and let rise somewhere warm for 1 hour.
- Preheat oven to 375'F
- After 1 hour the dough should have risen to double (or more) of its original size. Remove the covering and poke the dough all over with your finger or the end of a wooden spoon.
- Drizzle the top with olive oil and sprinkle with your choice of seasonings.
- Bake for 30 minutes, or until the top is golden and the bread sounds hollow when it's tapped.
Notes
Use your imagination to decide on toppings.
-A classic is Italian seasoning blend, sea salt, and pepper.
Just look at that beautiful crust! YUM!
If you make this recipe, please rate and comment below! Thanks
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Cinnamon Sticky Buns in a Jiffy! https://kindnesskitchen.ca/cinnamon-sticky-buns/?utm_source=rss&utm_medium=rss&utm_campaign=cinnamon-sticky-bunshttps://kindnesskitchen.ca/cinnamon-sticky-buns/#comments Tue, 16 May 2017 13:07:37 +0000 http://kindnesskitchen.ca/?p=639 You know how cinnamon buns can be super dry or boring or flavourless? You know how making cinnamon buns is a several-hour affair that means you have to get up at 4am to have them ready for breakfast? Yeah…. this recipe has none of those problems! If you like ooey-gooey sticky cinnamon buns and you […] The post Cinnamon Sticky Buns in a Jiffy! appeared first on Kindness Kitchen.
]]>
Rivers of caramel….
For this recipe I used an adapted version of a biscuit dough. While the dough was resting, I quickly made up the “goo” for the bottom of the pan and then rolled out the dough, shaped the buns, and placed them in the pan. By the time everything was done, the oven was all heated up to 400’F. So basically, figure out how long it takes your oven to heat up to 400’F and then add about 15-20 mins for baking and that’s how long these take to make. Beauty!
I also want to say that for me, a cinnamon bun without goo is just a sad excuse for a treat and not worth eating. So, that’s why this recipe makes a lot of gooey caramel. If you prefer your buns [heaven forbid] less sticky or even [gasp] not sticky, then just reduce or omit the caramel (I can’t even believe I’m offering this advice….I’M SORRY MOM!)
Oceans of goo….
Cinnamon Sticky Buns in a Jiffy!
Servings 10 -12Ingredients
For the DOUGH
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- ½ tsp salt
- ¼ cup coconut oil or hard cold vegan margarine/butter SOLID - not melted!
- 1 cup soy milk
For the FILLING
- Enough spreadable vegan margarine or melted vegan butter to spread over the surface of the rolled out dough
- 1/2 cup brown sugar or more, to taste
- 1 tbsp ground cinnamon or more, to taste
For the CARAMEL GOO
- 1/4 cup vegan butter
- 2/3 cup brown sugar
- 2 tbsp maple syrup
- 1/4 - 1/2 cup chopped pecans optional
Instructions
- Preheat the oven to 400'F
- In a large bowl, mix the flour, salt, baking soda, and baking powder.
- Cut in the coconut oil/butter until the mixture resembles coarse crumbs.
- Gradually pour in the milk to make a soft ragged dough. Add more flour, 1 tbsp at a time, if the dough is too wet.
- Turn dough out onto floured surface and knead a few times. Let rest for 5-10 mins while you make your caramel.
- In a small saucepan over medium-low combine the butter, brown sugar, and maple syrup. Stir until the butter is melted and the sugar is dissolved. Remove from heat.
- Pour the caramel into the bottom of a 9" round cake pan. Sprinkle with the pecans. Set aside.
- Now, return to the dough and roll it out into a large rectangle (about 9"x13"). The dough is sticky and elastic but it will roll out. Use flour to keep from sticking to the counter and the rolling pin.
- Once rolled out, spread with margarine/butter and sprinkle with the sugar and cinnamon.
- Roll up, tightly, jelly roll style from a long side.
- Using a serrated knife, cut the roll into 1.5" slices.
- Arrange the slices, cut side down, in the prepared pan on top of the caramel.
- Place the pan on a cookie sheet to protect from sugar bubbling over.
- Bake for 15-20 minutes, or until the sugar is bubbly and the tops of the buns are golden.
- Remove from the oven and let stand for not more than 1 minute.
- Carefully invert the pan on parchment paper over a heat-proof surface (these are VERY hot).
- Cool and serve!
Remember, if you make this recipe – please rate it and comment below! Thanks!
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Salted Vegan Chocolate Chip Pecan Cookies, crispy AND chewy! https://kindnesskitchen.ca/chocolate-chip-cookies/?utm_source=rss&utm_medium=rss&utm_campaign=chocolate-chip-cookieshttps://kindnesskitchen.ca/chocolate-chip-cookies/#comments Mon, 08 May 2017 12:39:20 +0000 http://kindnesskitchen.ca/?p=602 Chocolate chip cookies, there are as many recipes as there are bakers and everyone has a favourite style. Some like big soft gooey ones, some like thin crispy ones, some like crunchy ones, some like cakey ones. I’ve tried a lot of chocolate chip cookie recipes and some I’ve liked and some I’ve been meh […] The post Salted Vegan Chocolate Chip Pecan Cookies, crispy AND chewy! appeared first on Kindness Kitchen.
]]>The flax egg lends the chewiness that is absent in vegan cookies and the cookie dough is just the right consistency for a traditional drop cookie
As these bake they spread out quite a bit. Once out of the oven, be sure to let them cool for about 2 minutes on the pan, otherwise they will be too soft to move. After that, you must let them cool on a rack. These will firm up considerably as they cool.
Fresh out of the oven….
These cookies are buttery and slightly crisp on the edges, and soft and melty in the middle.
Just look at that ooey-gooey goodness….
If you decide you don’t want to add the salt on top, feel free to leave it off. However, be forewarned…. the sprinkling of salt lends a sophistication and specialness to the cookie that sets it heads and shoulders above any of its counterparts.
mmmmm salted tops…
Once you make these cookies that are so very easy, you will have a hard time not making them every.single.day. I might have made several dozen of these over the past few days, I excused it as “blog research” but really…. let’s face it, it’s because I wanted more cookies!
These are best the day they are made, however the leftovers (if you have any) are great too. They lose their crispiness overnight, but if you want to restore it you just need to throw them into a 300’F oven for 5 minutes and let them cool. I’ve also heard that storing cookies in a glass container helps preserve crispiness longer, I haven’t tried this. Because these are a crispy AND soft cookie, keeping them crisp is a challenge.
Crispy Chewy Chocolate Chip Cookies
Calories 180kcalIngredients
- 1/2 cup vegan butter room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 flax "egg" In vegan baking, you can often substitute an egg with a flax "egg": You mix 1 tbsp ground flax with 3 tbsp warm water. Let stand for about 5-10 minutes, until it gels. This equals 1 egg.
- 1 tsp vanilla
- 1 1/4 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chips
- 1/2 cup chopped pecans optional, but recommended!
- Coarse salt for sprinkling optional, but recommended!
Instructions
- Preheat your oven to 350'F
- Cream together the butter and the sugars until fluffy.
- Add in the flax egg and vanilla. Beat well.
- In a separate bowl, combine the dry ingredients.
- Add the dry ingredients to the wet and mix until well combined.
- Fold in the chocolate chips and chopped pecans.
- In drop cookie style, drop heaping teaspoons onto a cookie sheet, about 2" apart.
- Sprinkle tops with just a bit of coarse sea salt flakes (optional)
- Bake for 12-15 minutes, until the edges are just beginning to brown.
- Let cool in the pan for 2 minutes and then transfer to a rack to cool.
- Makes about 18-20 cookies.
Notes
1)In vegan baking, you can often substitute an egg with a flax "egg": You mix 1 tbsp ground flax with 3 tbsp warm water. Let stand for about 5-10 minutes, until it gels. This equals 1 egg. 2) These lose their crispiness overnight. They are still good when they are softer. However, if you heat them up in a 300'F oven for 5-10 minutes and let them cool, the crispiness will be restored.If you make this recipe, please rate and comment below! Thanks
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Vegan Salted Caramel Cupcakes https://kindnesskitchen.ca/salted-caramel-cupcakes/?utm_source=rss&utm_medium=rss&utm_campaign=salted-caramel-cupcakeshttps://kindnesskitchen.ca/salted-caramel-cupcakes/#comments Fri, 21 Apr 2017 13:54:56 +0000 http://kindnesskitchen.ca/?p=521 Ok. I realize these are not beautiful cupcakes. I am NOT a cake/cupcake decorator (obviously :P). These photos PROVE I’m a homebaker! Anyway, the appearance doesn’t affect the flavour of these Vegan Salted Caramel Cupcakes (made with homemade coconut caramel). My husband and I had a favourite cafe in a small town where we used to […] The post Vegan Salted Caramel Cupcakes appeared first on Kindness Kitchen.
]]>My husband and I had a favourite cafe in a small town where we used to live, and there they used to make salted caramel cupcakes that were to die for! When we moved away we missed the cupcakes quite a bit and I wanted to figure out a way to kind-ify (aka: veganize) salted caramel cupcakes. So, after surprisingly little trial and error, I came up with this recipe. And I knocked it out of the park, if I do say so myself… *pats self on back*.
Just look at that ooey-gooey goodness…. *drool*
The salted caramel icing and brown sugar cupcake batter are totally no-fail, you can’t screw these up! If the caramel sauce seems daunting to you (like it did to me the first time I made it) then you can scrap it and just have the delicious cake/icing or you can use an appropriate store-bought sauce. However, the caramel sauce is actually quite easy and once you have made it once, you’ll wonder why you ever bought caramel sauce.
Just for your reference, we made the sacrifice of taste testing quite a few of these cupcakes just to be sure that they are blog-worthy… you’re welcome!
Enough taking pictures! MUST HAVE A CUPCAKE (also, more caramel please…)
PROTIP: Vegan butter can be quite melty so storing these cupcakes in the fridge is a good idea. I found that chilling the buttercream for just a few minutes was helpful too because the heat from my hands on the piping bag softened up the icing.
Vegan Salted Caramel Cupcakes
I realize this recipe has a ton of steps and looks really daunting. I've tried to break it down as much as possible. It's really not challenging at all, just read it over and you'll understand that it's actually just 3 separate recipes in one post.Servings 12Calories 317kcalIngredients
CUPCAKES
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup plant milk
- 1 tbsp apple cider vinegar
- 1 tbsp vanilla
- 1/3 cup neutral vegetable oil see note
CARAMEL SAUCE
- 3/4 cup sugar
- 1/4 cup water
- 1/2 cup full-fat coconut milk from a can
- 1 tbsp vegan butter
- 1 tsp vanilla
- 1/2 tsp salt more to taste
ICING
- 1/2 cup vegan butter I use Melt
- 1/2 tsp vanilla
- 2 cups icing sugar plus extra if too thin.
- 2 tbsp caramel
- 2 tbsp plant milk I usually use soy
- 1/4 tsp salt or more, to taste
Instructions
For the CUPCAKES
- Preheat oven to 350'F and prepare a muffin pan with 12 muffin cup liners.
- In a small bowl mix together the flour, baking soda, and salt. Set aside.
- In a larger bowl, combine the sugars, milk, vinegar, vanilla, and oil.
- Beat the mixture with electric mixer (or very vigorous whisking) to ensure it's well combined.
- Gradually add the dry ingredients to the wet, beating the mixture after each addition.
- Beat until the mixture is well combined.
- Pour the batter into each muffin cup, filling each to about 2/3 full.
- Bake for 18-22 minutes, checking for doneness after about 15 minutes. The tops should spring back quickly when pressed lightly and a cake tester should come out clean.
- Remove from oven, let cool in pan for about 5 minutes and then remove to a cooling rack. Let cool COMPLETELY before icing.
For the CARAMEL SAUCE
- In a 3 quart saucepan over medium heat combine the sugar and the water.
- Stir to dissolve the sugar just until the mixture comes to a boil.
- Once the mixture begins to boil STOP stirring!
- Watch the pot carefully as the sugar will suddenly be ready. Let the pan boil and as the water cooks off, the sugar will begin to brown.
- Once the sugar mixture is a medium brown/caramelly colour remove the pot from the heat and pour in the coconut milk and vanilla.
- Be careful of the spatter! It's normal and VERY hot! If the sugar mixture seizes from the cool milk simply return the pot to low heat to re-melt it.
- Stir the pot (over low heat if the sugar is stiffened) until the mixture is smooth.
- Stir in the vegan butter and salt, and stir until it's completely combined.
- Set aside to cool.
For the ICING
- Cream butter and vanilla together until creamy with electric mixer
- Gradually add the icing sugar, beating after each addition.
- Add in the caramel sauce and beat to combine.
- Add milk 1 tsp at a time, beating after each addition, until you achieve a soft spreadable consistency. If too thick, add more milk, if too thin add more icing sugar.
- Add in the salt and mix to combine. Taste and decide if you want it saltier or caramelier (is that a word?). Add more salt or caramel to taste and mix.
ASSEMBLY
- Once the cupcakes have cooled, spread or pipe icing on each. I find that vegan butter is super melty so if it gets too soft you may have to return the cupcakes to the fridge to firm up.
- Drizzle some caramel sauce over each cupcake
- Sprinkle a tiny bit of sea salt on the tops of each cake.
- Serve and impress!!
Notes
You can use melted coconut oil in the cupcake batter, but if you do you have to be sure your milk is room temperature so the coconut oil doesn't solidify as you're mixing it. Also, I find that vegan butter is super melty, so storing these cupcakes in the fridge is a good idea. You may even need to chill the icing if you're using a piping bag because the heat of your hands will warm it up quite a bit.If you make this recipe, please remember to comment/rate below!! Thanks!
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Tofu Tikka Masala https://kindnesskitchen.ca/tofu-tikka-masala/?utm_source=rss&utm_medium=rss&utm_campaign=tofu-tikka-masalahttps://kindnesskitchen.ca/tofu-tikka-masala/#comments Tue, 18 Apr 2017 13:04:07 +0000 http://kindnesskitchen.ca/?p=427 Indian food… this is the type of food that my husband and I truly bonded over. It all began with an overly-spicy Vindaloo experience at a major chain during a date, but this led to a mutual love and discovery of Indian food. From the Vindaloo incident onward, we have made it our mission (and […] The post Tofu Tikka Masala appeared first on Kindness Kitchen.
]]>This Tofu Tikka Masala recipe is a longtime favourite of ours. I use extra firm tofu in this dish and it really mimics the texture of Indian paneer. The recipe calls for the use of green chilies, however jalapenos work just fine. If you like your curry milder, just omit the chilies or just use one. The recipe also calls for the use of non-dairy yogurt – now I realize that many of these yogurts just don’t measure up. I have tried and really enjoyed the Silk Cultured Coconut (unsweetened/plain) and it works perfectly in this dish. If you don’t have access to a non-dairy yogurt that you enjoy, feel free to leave it out. The curry still tastes great without the yogurt! The yogurt simply provides a bit of richness and creaminess. I haven’t tried it, but I bet a dollop of cashew cream would work beautifully in this recipe too! For the most part, the ingredients are all things you’ll have in your pantry or are easily found at any regular supermarket. There are no overly exotic ingredients that are hard to find.
The nice thing is that the sauce gets blended up in to a smooth curry, and while you’re doing that the tofu is getting crisped up and filled with flavour in the same pan as you made the sauce. The tofu is like a sponge for all the drippings and crispy bits left in the pan. It’s absolutely delicious. Just look at that beautiful tofu:
After you fry your tofu, you return the sauce from the blender/food processor to the pan and cook for a few minutes to make sure all the flavours meld. You add the yogurt and cilantro, and then VOILA! A gorgeous Indian curry!
Tofu Tikka Masala: Perfect served with basmati rice and roti!
Tofu Tikka Masala
Servings 3Calories 323kcalIngredients
- 1 block extra firm tofu cubed (about 250g)
- Oil for sauteeing
- 1 onion chopped
- 2 green chilies or jalapenos seeded and chopped
- 1 inch ginger peeled and chopped
- 3 cloves garlic minced
- 1 tbsp brown sugar
- 1 tsp turmeric
- 2 tsp garam masala
- 1/4-1/2 tsp Indian chili powder or cayenne
- 1 tbsp tomato paste
- 1 can diced or crushed tomatoes
- 1/4 cup PLAIN vegan yogurt optional, see note.
- 1/4 cup chopped cilantro or more to taste
Instructions
- In a large pan, heat about 2 tbsp oil.
- Fry onions and chili until softened, about 5 minutes.
- Add ginger and garlic, fry 2 minutes.
- Add in spices and sugar. Stir and fry until fragrant, about 1-2 minutes
- Add in tomato paste and diced tomatoes. Stir to combine. Cook about 5 minutes.
- Pour mixture into a blender or food processor (or use immersion blender) and blitz until smooth.
- In same pan, heat 2 more tbsp oil and fry tofu until beginning to brown, about 5 minutes.
- Return sauce to pan and simmer for 10 minutes. If too thick, add in a bit of water
- Remove from heat and stir in the yogurt and the chopped cilantro.
- Serve over rice, garnish with cilantro. Serve alongside roti or vegan naan.
Notes
The best vegan yogurt I've tried is the Silk Cultured Coconut - be sure you use the PLAIN UNSWEETENED variety. If you cannot find a decent vegan yogurt, you can omit it from the recipe. It's better with the yogurt, a bit creamier and richer - but the sauce is delicious without it.If you make this recipe, please rate and comment below!
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