#bitsandbops

Nothing beats the smell of fresh bread except of course eating said fresh bread. This whole wheat loaf is a great addition to your baking regime.

What you will need for the dough: 1 1/2 cups warm water 3/4 tsp yeast 2 tbsps brown sugar 2 tsps salt 1 tbsp ground flax 2 cups strong whole wheat flour 1 3/4 cups white flour Additional things you will need: 1 cup hot water Flour to roll and sprinkle bread with 1 tsp oil to grease bowl

Directions:

In a large bowl combine your yeast, sugar, and warm water. Let sit for 5 minutes–your yeast should start expanding and potentially be bubbling a bit. Add in your salt, flax, and flours. Mix with a spoon or place in a bread machine and use the dough setting. If you are mixing by hand combine the ingredients until a ball has formed. Remove the ball and coat the bowl with oil. Place the ball back in the greased bowl, cover with a cloth and place in the fridge for 2 hours.

Remove the dough from the fridge and shape. Place in a loaf tin or on a baking sheet. Slash the top three times, sprinkle with a bit of flour and let rest again for 45 minutes. Near the end of the second resting period, preheat your oven to 425°F or if your oven is convection 220°C (200°C with fan).

Before placing your bread in the oven insert a baking sheet or metal pan on the lowest rack (don’t use glass or ceramic). Prepare a cup of hot water. Place your bread on the middle rack and pour your hot water into the baking sheet on the bottom rack. It will sizzle and steam so be prepared to pour and shut the door speedily. 

Bake your bread for 30 minutes without opening your oven door. Check the bread by flicking the bottom of the loaf. If it makes a hollow noise it has baked-through.

Want the tasty crunch of bacon without the cruelty? Well dreamy coconut facon is a great way to get the flavour sans the guilt.

(Excuse the picture but it was the only one I took of facon before I ate them all, hehe)

What you will need:

1/4 cup Coconut flakes 2 tsp liquid smoke 4 tsps soya sauce 2 1/2 tsps maple syrup Directions:

Assemble your ingredients in a bowl and let rest for at least an hour before you cook the coconut. 

It’s the age old double the liquid for the quantity of quinoa you require. IE. 1 cup of uncooked quinoa needs 2 cups of water (or get fancy with some veggie broth). 

In a medium sauce pan, bring your water and quinoa to a boil. Reduce your heat to low, cover and simmer until most of the liquid has been absorbed (you might want to stir with a spoon otherwise it may catch on the bottom of the pan). This process takes about 15 to 20 minutes. 

Looking for an alternate to vinaigrette? Here’s a simple one for ya!

What you will need for your tahini dressing: 2 cloves of garlic minced Juice from 1 lemon (or use 3-4tbsps of cider vinegar) 1 tbsp olive oil 1/4 cup of tahini 3 tbsps water (you can add less if you wanter a thicker consistency) salt and pepper to taste To prep:

It’s officially autumn. This means the orchards are open and the apple recipes are making an appearance. Test drive this apple butter, it’ll spruce up your morning routine and excite your tastebuds!

What you will need:

15 apples plus or minus (they were medium sized ones that I had to hand) 1 tsp of cinnamon 1 tsp of nutmeg 1/2 tsp of allspice 1/4 tsp of salt 1/2 cup of sugar (you can sub in maple syrup) Water (fill to cover the apples) Directions:

Core your apples (you don’t need to remove the skin but you can if you really want). Place in a pot with other ingredients and water. Bring to a boil, then reduce heat and cover for at least an hour. Remove the apples from the residual water (you can drink this as cider and with a shot of whiskey it is even nicer!) and place in a food processor. Pulse until smooth. Decant into jars (this made two medium jars worth).

When questioned about my plant-based diet, I constantly come up against people asking how I can bear to give up cheese. I know that when making the decision to go plant-based, cheese did play a heavy role. In fact, I was one of those people who thought that cheese would be impossible to live without.

However! I discovered that cheese can be emulated in a surprisingly wonderful way. And so I shall introduce you to cheeze sauce!

What you will need:

2 Cups potatoes, cubed (it’s about 2 medium/large sized potatoes) 1 Cups carrots, cubed (it’s about 1 large carrot) ½ Cup water 1/3 Cup olive oil 2 tsps salt ½ a lemon’s worth of juice (minimum, I added more as I like it tangy) ½-¾ Cup nutritional yeast flakes (it depends on how cheesy you want it) ¼ tsp onion powder ¼ tsp garlic powder Cajun spice mix to taste (I use President’s Choice but you can combine paprika, chilli flakes, and cayenne for a similar effect)

Direction:

Peel and cube your potatoes. Place in a boiling pot of water and cook until softened. Repeat the process for your carrots. Drain your potatoes and carrots and place in a mixer (my friend/flatmate has a vitamix so I’ve been using that). Add in your other ingredients and pulse until smooth. Try a taste of your mixture and add more of your various ingredients as needed.

This is great for mac and cheese, nachos, as a spread on toast, etc.

In the mood for a quickie? I’m talking salad here - mind out of gutter people! Freshen up your olive oil and vinegar regime with this simple twist. It’ll re-awaken your taste buds when chowing down on your next salad! (Forgot to take a picture - whoopsie)

What you’ll need:

4 tbsps balsamic vinegar 6 tbsps olive oil 1 clove of garlic minced 1 tbsp dijon mustard Salt and pepper to taste

Directions: