#veganeyebrows

We made sweet buns this weekend! They were perfectly soft and chewy, slightly sweet and nicely browned on top. Jesse had been wanting to make these for a while and full disclosure, he did most of the work. Here’s the recipe: 1/4 cup water 2 1/2 cups white flour 2 tbsp white sugar 1/2 cup of non-dairy milk 2 tbsp vegan butter 2 1/4 tsp active dry yeast Pinch of salt For vegan egg wash: 1 tbs non dairy milk 1/2 tbs syrup sweetener (agave, etc) First combine about half the flour, salt, sugar and active dry yeast. Combine butter with milk and water and heat on the stove until melted (it doesn’t need to boil, just be warm enough to be thoroughly melted together). Next combined warmed milk/water/butter mixture with flour/yeast/seasoning mixture. Fold together with spatula until smooth. You can use a mixer if you have one but we did this by hand. Continue mixing and add about 1/4 cup of the flour at a time until dough is soft and pliable, not too sticky, and can be rolled into a ball. Put the ball of dough onto a floured surface and knead well for about ten minutes. More flour can be added as needed, but it’s okay if you don’t use the entire amount. Once the dough has been needed, roll into 12 equal sized balls. You can fold the seems underneath the top of the bun is smooth. Place the rolls balls of dough into a well greased (we used Earth Balance) 8 inch pan, cover with a tea towel and let rest in a warm spot for about 40 minutes. We set out dish on top of the stove as the oven heated to 375 degrees. Once the dough has risen and the oven is heated, make the vegan egg wash. Mix 1 tbsp non dairy milk with 1/2 tbs agave or syrup sweetener of choice (we used BeeFree Honee). Brush the mixture onto the buns. You don’t need a lot, just a light coating. Bake the buns in the heated oven for 20 minutes. And that’s it! We had these buns with mashed potatoes, Chinese mushroom gravy, green beans with slivered almonds and a Tofukey Ham Roast with homemade orange soy ginger glaze. #vegan #whatveganseat #veganbuns #sweetbuns #dinnerrolls #sweetrolls #veganbaking #veganbread #veganeyebrows #veganrecipes https://www.instagram.com/p/B4LUNXeAMUO/?igshid=saei4yppy5hc

Mushroom couscous with almonds! Recipe: 1c pearl couscous 1.5c vegetable broth 4 cloves garlic diced 1.5c sliced mushrooms 1/8x slivered almonds 1T dried parsley 2 tsp olive oil Salt and Pepper to taste Splash of balsamic vinegar or white wine Instructions: Heat 1tsp oil in a pan and toast uncooked couscous for about a minute, then add the garlic, and vegetable broth (bonus point if you can find mushroom broth). Bring to a boil and then cover and turn temperature down to a simmer. Let simmer for about 20 minutes. In a skillet add 1 tsp oil and mushrooms, pepper and salt. Once mushrooms are cooked deglaze with balsamic or white wine, and add salt and pepper to taste. Remove from pan and set aside. Toast slivered almonds in dry pan until slightly golden brown and set aside. Once couscous is cooled, remove from the heat and stir in mushrooms, almonds and parsley. Add any additional salt and pepper as needed. We served this with lemon dill potatoes and baked teriyaki tofu! #vegan #whatveganseat #vegansofig #couscous #pearlcouscous #mushrooms #almonds #vegancooking #veganeyebrows https://www.instagram.com/p/B4vMWQ2gAJ7/?igshid=19y6gw59bx7rp

Simple Kala Channa/Black Chickpeas! Ingredients: 1c dried chickpeas 4c water or veggie broth 4 cloves garlic 1tbs lime juice 1tsp each of cumin, garam masala, garlic, onion, black pepper, salt 1tsp olive oil Handful of cilantro (optional) Recipe: Rinse and soak beans overnight. In a pan, or ok the sauté setting onion your Instant Pot; heat olive oil, add garlic and cook until soft. Once softened add spices and cook briefly (if using whole cumin instead of powdered add this first and give it a second to begin to pop, then add dried spices). Add 3 cups water and soaked beans. If doing this on the stove, cover and leave on medium heat for about 45 minutes to an hour. If using an Instant Pot, you can use the chili/beans setting for a quicker cook, or cook low and slow. These will take some time and once they are fully cooked they will still be a bit al dente. Once they beans are soft, you can add the lime juice and chopped cilantro. This will be a thinner sauce, but if you want it more thick you can mash some of the beans and let it cook an additional 15 minutes until the sauce becomes thick. Serve with basmati rice, or let cool and mix with chopped onion, tomato, cucumber and cilantro to make a salad. #vegan #whatveganseat #vegansofinstagram #vegancooking #indianfood #kalachana #blackchickpeas #garbanzobeans #driedbeans #veganrecipes #veganeyebrows https://www.instagram.com/p/B4i0DfrAmQo/?igshid=wuzlbb3n6d61

I’ve just got a lot of self hate. Thank you for the message