What kind of bread do vegans eat?!
Will a vegan eat bread if there are eggs or yeast in it!?Www@FoodAQ@Com
Answers:
Not with eggs!. Yeast, however, is OK because it is from the fungus, not the animal, kingdom!.
Vegans just have to be careful about additives, so organic or bakery breads are generally better than supermarket breads!.Www@FoodAQ@Com
Vegans just have to be careful about additives, so organic or bakery breads are generally better than supermarket breads!.Www@FoodAQ@Com
I try to stay away from white breads, even the kind the bakery makes, only because it breaks down into too much sugar!. I like multi-grain breads, but you have to be careful of eggs, honey, molasses and additives that they put in the bread!. Ezekial brand makes a lot of good vegan breads that are decent and you can find them in the freezer section of your health food stores or in regular grocery stores!.
A vegan will not eat bread if there are eggs in it but they will if there is yeast!. Yeast is a fungus and therefore it is okay to eat it!.Www@FoodAQ@Com
A vegan will not eat bread if there are eggs in it but they will if there is yeast!. Yeast is a fungus and therefore it is okay to eat it!.Www@FoodAQ@Com
I buy a locally made whole wheat bread!. It's just flour, water, yeast, and salt!.
Yeast is not an animal and is therefore vegan!. Most commercially produced breads do not contain eggs, but many contain dairy products (whey especially) and honey!.Www@FoodAQ@Com
Yeast is not an animal and is therefore vegan!. Most commercially produced breads do not contain eggs, but many contain dairy products (whey especially) and honey!.Www@FoodAQ@Com
sTAY Away from all grains!.!.!.!.!.!.do some research, here is a good place to start!.!.!.!.grain damage by dr!. douglas graham!.
This has been known from more than 50 years!.Www@FoodAQ@Com
This has been known from more than 50 years!.Www@FoodAQ@Com
Not if there are eggs, but yeast is okay!.Www@FoodAQ@Com
no eggs in it!. Many whole wheat brands are vegan!.!.i buy a type of dempsters that is!.Www@FoodAQ@Com
whole bread!.
wheatWww@FoodAQ@Com
wheatWww@FoodAQ@Com
Absolutely Delicious Holiday Cornbread recipe
Ingredients (use vegan versions):
1-1/4 cups of unbleached flour
3/4 cups of yellow corn meal ( I use Quaker Yellow Corn Meal)
1/4 cup of natural vegan sugar (Florida Crystals)
2 teaspoon baking powder
1/2 teaspoon of salt
1 cup vegan soymilk (I use Silk Soy Milk)
1/4 cup vegetable oil
1 tablespoon corn starch (mixed with 1 tablespoon of water)
1 can of whole kernel sweet corn (optional)
1/2 cup of pimentos (optional)
Directions:
Heat oven to 400 degrees!. Grease muffin pan!.
Combine and mix dry ingredients!. Stir in soy
milk, oil and cornstarch, mixing just until dry
ingredients are moistened!. If using the sweet
corn and pimentos pour into mixture at this time
and mix well!.
Pour batter into prepared pan!. Bake 20 to 25
minutes or until light golden brown and wooden
pick inserted in center comes out clean!.
Serve warm!.
DELICIOUS!!!
Multi-grain Bread recipe
Ingredients (use vegan versions):
2 and ? teaspoon of dried active yeast, ? teaspoon vegan sugar, ? cup of warm water
1 cup of warm water
250g (2 cups) white flour
250g (2 cups) of wholemeal (whole wheat) flour)
1 tablespoon wheat gluten
1 teaspoon salt
1 teaspoon vegan sugar
15g (1 Tbsp) of non-hydrogenated vegan margarine
1 tablespoon of flax/linseed
1 tablespoon of rye kernels
1 tablespoon of pearl barley
soy or rice milk for glazing
Directions:
Note: 1Tbsp = 20 ml = 4 tsp, 1 Cup = 250 ml
Combine yeast, ? tsp vegan sugar and ? cup of water and set aside for 10 minutes until frothy!.
Combine all dry ingredients in a food processor!.
Rub in margerine!.
Pour in yeast mixture!.
Pour in water!.
Process until mixture clumps into a dough ball!. If it doesn't clump, add water, one tsp at a time, until it does!.
Turn out on a clean surface and knead!. (~6 mins)
Put dough in a clean bowl and cover with oiled polythene!.
Leave to rise ~1? hours, until doubled in size!.
Knead again (~6 mins) !.
Fit into a large, greased vegan bread tin and cover with oiled polythene!.
Allow to prove in a warm place, ~1 hour!.
Brush with soy or rice milk!.
Bake at 230C/450F for 40 mins!.
Serves: 1 loaf!.
Preparation time: 4 hours!.
Groovy Breakfast Burrito recipe
Ingredients (use vegan versions):
whole wheat tortillas
firm tofu, crumbled
tamari
curry powder, turmeric, paprika, cayenne, parsley,
fresh crushed garlic
chopped onion
spaghetti squash salad
salsa
nutritional yeast (the yellow flaky kind)
Directions:
Saute garlic and onions in a little olive oil!. Add crumbled
tofu, tamari and spices!. Saute until lightly browned!. Add
spaghetti squash salad (see directions below)!. Saute until
fully incorporated into tofu mixture and warmed thoroughly!.
Warm tortilla(s) in a fry pan for several seconds!. Remove!.
Spoon the scrambled tofu/squash mixture in a line down the
center of the tortilla!. Sprinkle with nutritional yeast!.
Add salsa, or you can serve it on the top!. Roll it up like
a burrito!. Enjoy!!
Spaghetti squash salad:
I got this idea from someone on the recipe board!.
Add your choice of steamed or fresh veggies (I like small,
steamed brocolli florets, raw carrot gratings, chopped fresh
mushroom, chopped fresh tomato, and pumpkin seeds) to cooked
spaghetti squash (removed from the shell, of course)!. Toss!.
If you want to use it as a salad, top with your favorite
salad dressing!. If you want to use it in the breakfast
burrito, omit the dressing unless you think it would be
tasty as part of the burrito!. I use green goddess dressing
and it's good in the burrito!.
Serves: as many as you want
Preparation time: could be og or short, depending on what you have in the refridgerator
BBQ Veggie Pita recipe
Ingredients (use vegan versions):
zucchini
yellow squash
mushrooms
onions
vegan BBQ sauce (sweet/tangy)
pita vegan bread
Directions:
You can use as many or as little of the vegetbles as you
prefer!. Lightly spray a frypan (I use a wok-type pan with
a steamer lid) with vegetable spray!. Heat over medium-low
heat!. Meanwhile cut the veggies into strips!. Add to pan!.
Season lightly with salt, pepper, red pepper flakes (and
any other seasonings you prefer, i!.e!. basil, oregano, etc!.)
Saute until crisp/tender!. Drain juice (juice can be
reserved for later cooking use with other recipes)!. Add
BBQ sauce - heat thoroughly!. Cut Pita in half and spoon
veggies into pita!.
If you want to avoid the vegetable spray, you could saute
the vegetables in a few tablespoons of vegetable broth!.
Grain Burgers recipe
Ingredients (use vegan versions):
1 cup brown rice, cooked
1/3 cup each chopped green pepper, onion and celery
replacer for 1 egg or 1 tablespoon soy flour
1/3 cup cornmeal, rolled oats, wheat germ
1 tablespoon soy sauce
2 tablespoon flour, wheat germ and oil
Directions:
Combine all ingredients, mix well!. Brown patties on both
sides in oil over medium heat, or shape and bake 20 minutes
at 350'!.
Makes 6-8 patties!.
Serves: 6-8
Preparation time: 40 minutesWww@FoodAQ@Com
Ingredients (use vegan versions):
1-1/4 cups of unbleached flour
3/4 cups of yellow corn meal ( I use Quaker Yellow Corn Meal)
1/4 cup of natural vegan sugar (Florida Crystals)
2 teaspoon baking powder
1/2 teaspoon of salt
1 cup vegan soymilk (I use Silk Soy Milk)
1/4 cup vegetable oil
1 tablespoon corn starch (mixed with 1 tablespoon of water)
1 can of whole kernel sweet corn (optional)
1/2 cup of pimentos (optional)
Directions:
Heat oven to 400 degrees!. Grease muffin pan!.
Combine and mix dry ingredients!. Stir in soy
milk, oil and cornstarch, mixing just until dry
ingredients are moistened!. If using the sweet
corn and pimentos pour into mixture at this time
and mix well!.
Pour batter into prepared pan!. Bake 20 to 25
minutes or until light golden brown and wooden
pick inserted in center comes out clean!.
Serve warm!.
DELICIOUS!!!
Multi-grain Bread recipe
Ingredients (use vegan versions):
2 and ? teaspoon of dried active yeast, ? teaspoon vegan sugar, ? cup of warm water
1 cup of warm water
250g (2 cups) white flour
250g (2 cups) of wholemeal (whole wheat) flour)
1 tablespoon wheat gluten
1 teaspoon salt
1 teaspoon vegan sugar
15g (1 Tbsp) of non-hydrogenated vegan margarine
1 tablespoon of flax/linseed
1 tablespoon of rye kernels
1 tablespoon of pearl barley
soy or rice milk for glazing
Directions:
Note: 1Tbsp = 20 ml = 4 tsp, 1 Cup = 250 ml
Combine yeast, ? tsp vegan sugar and ? cup of water and set aside for 10 minutes until frothy!.
Combine all dry ingredients in a food processor!.
Rub in margerine!.
Pour in yeast mixture!.
Pour in water!.
Process until mixture clumps into a dough ball!. If it doesn't clump, add water, one tsp at a time, until it does!.
Turn out on a clean surface and knead!. (~6 mins)
Put dough in a clean bowl and cover with oiled polythene!.
Leave to rise ~1? hours, until doubled in size!.
Knead again (~6 mins) !.
Fit into a large, greased vegan bread tin and cover with oiled polythene!.
Allow to prove in a warm place, ~1 hour!.
Brush with soy or rice milk!.
Bake at 230C/450F for 40 mins!.
Serves: 1 loaf!.
Preparation time: 4 hours!.
Groovy Breakfast Burrito recipe
Ingredients (use vegan versions):
whole wheat tortillas
firm tofu, crumbled
tamari
curry powder, turmeric, paprika, cayenne, parsley,
fresh crushed garlic
chopped onion
spaghetti squash salad
salsa
nutritional yeast (the yellow flaky kind)
Directions:
Saute garlic and onions in a little olive oil!. Add crumbled
tofu, tamari and spices!. Saute until lightly browned!. Add
spaghetti squash salad (see directions below)!. Saute until
fully incorporated into tofu mixture and warmed thoroughly!.
Warm tortilla(s) in a fry pan for several seconds!. Remove!.
Spoon the scrambled tofu/squash mixture in a line down the
center of the tortilla!. Sprinkle with nutritional yeast!.
Add salsa, or you can serve it on the top!. Roll it up like
a burrito!. Enjoy!!
Spaghetti squash salad:
I got this idea from someone on the recipe board!.
Add your choice of steamed or fresh veggies (I like small,
steamed brocolli florets, raw carrot gratings, chopped fresh
mushroom, chopped fresh tomato, and pumpkin seeds) to cooked
spaghetti squash (removed from the shell, of course)!. Toss!.
If you want to use it as a salad, top with your favorite
salad dressing!. If you want to use it in the breakfast
burrito, omit the dressing unless you think it would be
tasty as part of the burrito!. I use green goddess dressing
and it's good in the burrito!.
Serves: as many as you want
Preparation time: could be og or short, depending on what you have in the refridgerator
BBQ Veggie Pita recipe
Ingredients (use vegan versions):
zucchini
yellow squash
mushrooms
onions
vegan BBQ sauce (sweet/tangy)
pita vegan bread
Directions:
You can use as many or as little of the vegetbles as you
prefer!. Lightly spray a frypan (I use a wok-type pan with
a steamer lid) with vegetable spray!. Heat over medium-low
heat!. Meanwhile cut the veggies into strips!. Add to pan!.
Season lightly with salt, pepper, red pepper flakes (and
any other seasonings you prefer, i!.e!. basil, oregano, etc!.)
Saute until crisp/tender!. Drain juice (juice can be
reserved for later cooking use with other recipes)!. Add
BBQ sauce - heat thoroughly!. Cut Pita in half and spoon
veggies into pita!.
If you want to avoid the vegetable spray, you could saute
the vegetables in a few tablespoons of vegetable broth!.
Grain Burgers recipe
Ingredients (use vegan versions):
1 cup brown rice, cooked
1/3 cup each chopped green pepper, onion and celery
replacer for 1 egg or 1 tablespoon soy flour
1/3 cup cornmeal, rolled oats, wheat germ
1 tablespoon soy sauce
2 tablespoon flour, wheat germ and oil
Directions:
Combine all ingredients, mix well!. Brown patties on both
sides in oil over medium heat, or shape and bake 20 minutes
at 350'!.
Makes 6-8 patties!.
Serves: 6-8
Preparation time: 40 minutesWww@FoodAQ@Com