Mother’s Sourdough Bread

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First of all, I want to give credit to my friend, Mary Anne Williams, who graciously shared this recipe with me. According to Mary Anne, her mother’s bread was locally famous with family and friends. A friend once told her mother that all she wanted for her birthday was her bread, and that’s exactly what she got! (We should all have such a friend!) It really is delicious, and I will share the recipe just as it is written.

This recipe makes three full size loaves! It’s simple to make if you follow the directions exactly. The starter is alive, and keeping it that way is a bit tricky, so at least for your first attempt I would suggest not changing a thing. Be prepared to wait 3 – 5 days from start to finish, most of that time is for the dough to rise.

RECIPE*

— Hint: Use metal only for the baking pans. Yeast does not like metal and will die. That means wooden or plastic spoons, glass bowls, measuring cups, etc.

— Hint: Store in a bowl with a lid, but yeast must breath. The lid should have holes, or you can use plastic wrap and leave it partially uncovered.

— Hint: When you get too much starter, share some with a friend.

To make starter:

Ingredients:

1 package dry yeast

1/2 cup very warm water

2 cups lukewarm water

1 tablespoon sugar

1 tablespoon salt

2 cups flour

Dissolve yeast in 1/2 cup very warm water. Stir well

Add 2 cups lukewarm water, sugar and salt. Stir well.

Stir in flour and mix well.

Place mixture in a large container, cover with a cloth, and leave at room temperature until mixture begins to ferment. (It usually takes about 18 – 24 hours). When it foams and bubbles, it is ready to use.

It may be used immediately or stored in the refrigerator.

To make bread:

Ingredients:

1/4 cup sugar

1/2 cup vegetable oil

1 1/2 cup warm water

1 cup starter

1 1/2 teaspoon salt

Mix with a wooden spoon.

Add 6 cups bread flour and mix well with hands.

Put this in a larger greased bowl. Cover with a clean cloth and let stand in a warm place overnight.

Next morning, divide the dough into three parts. Knead each part on a floured board. It does not need to be worked much.

Put each loaf into a greased loaf pan. Brush with vegetable oil.

Let rise in a warm place 4 – 6 hours.

Bake at 325 for approximately 45 minutes.

Remove from oven, brush with butter. After a few minutes, remove bread from pans and allow to cool completely before wrapping to prevent sweating.

After removing starter to bake bread, add:

1 cup lukewarm water

1/2 cup flour

3 teaspoons sugar

Feed the starter every Tuesday and Friday. Add to starter:

3/4 cup sugar

3 Tablespoons instant potatoes

1 cup warm water

Stir with a wooden spoon.

Let sit at room temperature for 8 – 10 hours, then refrigerate until ready to use.

*My notes after trying this recipe:

Knowing a little bit about the chemistry of sourdough bread, I was surprised to see that this recipe includes yeast and sugar. The yeast helps reduce rising time and sugar feeds the yeast.  Traditional sourdough does not include either of these ingredients — only flour and water in the starter, but it takes much longer to get a good starter going, and your location is also a critical factor. San Francisco is famous for traditional sourdough bread because the location’s climate is perfect.

I would call this recipe Amish Sourdough Bread, sometimes known as Friendship Bread because you can and are encouraged to share the starter and recipe with a friend. (A variation of the Amish starter is sometimes called Herman which can be used to make sweet pastry).

Don’t be reluctant to add the sugar called for in this recipe. The yeast consumes most of the sugar, so you won’t.

The addition of instant potatoes surprised me, but it works here, so don’t leave it out.

Use only purified water or bottled spring water. Chlorine kills yeast, so regular tap water is not a good choice.

A good place for your bread dough to rise is on the middle rack in the oven with only the oven light on for heat. Place a bowl of warm water on the lower rack. Warmth and moisture are the perfect conditions for keeping yeast happy.

If you are thinking about substituting whole wheat pastry flour for half the bread flour, don’t. Whole wheat pastry flour is best suited for sweet baked goods that include baking powder or baking soda instead of yeast to produce rising. (I don’t know if regular whole wheat flour will work here, because I haven’t tried it… yet.) Here is a photo of my bread when I tried substituting half whole wheat pastry flour (pretty flat!) compared to the bread made according to the recipe. It still tastes great, but you’ll never make a sandwich with that one.

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If bread making seems intimidating to you, then try this recipe as a start. The results are yummy, and you will have such a sense of accomplishment. Your confidence will grow, and then you can experiment with other recipes.

 

 

 

 

 

 

 

 

River Bluff Farm Bed & Breakfast

I just had to share a review of this B&B where we stayed for a long weekend in the Fall. River Bluff Farm B&B is located off the beaten path in the beautiful hills of Virginia near New Market. When we left the highway we thought , “Oh, this is pretty…” past the farms , pastures, etc. Then we turned into the little town of Quicksburg, crossed the railroad tracks and landed on a dirt road. When we drove past a few houses and turned into an unpaved driveway that never seemed to end, my husband was glaring at me. His face said, “Where are we, and what have you gotten us into?”  Really, the only other living thing we saw after leaving the highway was a cow, so I was concerned, too. “The reviews online looked great,” was my defense. Finally, a sign came into view: NOT YET, KEEP GOING. Okay, we proceeded down the driveway past another sign that said SCENIC VIEW.  We saw nothing, but later learned that you had to hike up the path to see the view. Then, just as my husband was threatening to turn around, a house came into view. (Thank you, Lord!)

That was our humorous introduction to this wonderful B&B. Everything there great. Lots of rustic charm and antiques while providing every modern convenience you could want. We stayed in the New England Room on the second floor. River Bluff B&B boasts three bedrooms, all with queen beds (and oh, the sheets are heavenly — definitely better than hotel quality) and private baths plus a loft that has been used for groups with children who don’t mind climbing the ladder and spreading out sleeping bags. A cozy fireplace, modern kitchen and large adjoining diningroom complete the interior. In warm weather guests can also choose to eat outside on the ample deck overlooking an expansive yard and North Fork of the Shenandoah River.

Our hosts, Donna and Matt, made sure we and the other two couples who were staying there, were comfortable and had everything we needed. All the breakfasts were homemade and delicious. Our hosts were very knowledgeable about the area, and pointed us in the direction of several interesting tourist attractions, places to eat, and orchards to pick apples. Knowing we were vegetarians, Donna managed to make a delicious vegetarian breakfast for us each day in addition to what the others were being served. We really appreciated that. So, I was surprised one morning when she offered us FROG Jam for our muffins. (What… another great reason to be a vegetarian?) Well, she also had BEAR Jam if we didn’t want FROG for breakfast. As you can see from the photo, not a frog or bear was sacrificed in the making of either. She got us that time!

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River Bluff Farm B&B, 183 Quicksburg Mill Lane, Quicksburg, VA 22847. (540) 454-9751, http://www.riverbluffbnb.com  Check them out!

 

 

 

Homemade Ranch (Vegan)

This vegan ranch dressing looks delicious. Thank you Midnight Munchies and More!

Midnight Munchies & More!

Usually I just buy vegan ranch because I’m lazy but I decided to give it a whirl on my own. And holy shit y’all, it’s everything! And way cheaper!

Super legit to dip your vegan wings into as well!

Ingredients:

  • 1 cup vegan mayo
  • 3/4 cup plain unsweetened almond milk
  • 1/2 tsp each of onion powder, garlic powder, dried parsley, dried chives
  • 1/4 tsp each of salt and pepper
  • 1 tsp dried dill weed

Directions:

  1. Put everything in a jar and shake until well combined.
  2. Pop that jar in the fridge overnight for all the flavors to marry together. Don’t skip this step!
  3. Shake before serving.
  4. Enjoy!

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What You Eat Really Does Make a Difference

Remember that children’s song, “Oh be careful little mouth what you say?” Maybe we need to learn a new verse — “Oh, be careful little mouth what you eat!”

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Proverbs 21:23- He who guards his mouth and his tongue keeps himself from calamity.

If you are eager to improve your health, then God may be speaking to you about the food you eat. Sometimes saying yes to God means saying no to yourself. The Holy Spirit will begin to change your appetite if you don’t ignore his voice. If you are asking God to help you lose weight, the answer to your prayers may be on your plate.

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Photo by rawpixel.com on Pexels.com

 

 

 

 

Oven Roasted Cauliflower Florets

I love roasted vegetables. Roasting just seems to bring out a whole other dimension of flavor. I think this cauliflower recipe would also make a spicy appetizer with some hot wings sauce drizzled over top.
Thank you Indians Abroad Desi Videsh Me!

Indians Abroad Desi Videsh Me

Quick and Easy Recipe for  Delicious Roasted Caulflower flavoured with Garlic and Lemon as Side dish. Preheat – Oven 200°C

Cut- 1 Head Cauliflower –  in florets  Mince – 4-5 cloves Garlic

Drizzle  – 2 tbsp. Olive Oil – 1 tablespoon Lemon Juice

Mix – Handful Parsley – 1 tsp. Turmeric Powder – Salt and Peper to taste.

Toss – in Roasting Pan – Spread Single Layer  – 25-30 mnts until Slightly Brown.

Serve Hot.

Note – Use Rosemary instead of Parsley. Sprinkle Garam Masala for additional flavour.

Quick and Easy Recipe for  Delicious Roasted Caulflower flavoured with Garlic and Lemon as Side dish.

*****

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Pumpkin Pie (Vegan)

Tis the season, and it’s not easy to find a great vegan pumpkin pie. I will be making this one tomorrow. Thanks to Midnight Munchies & More!

Midnight Munchies & More!

Before becoming vegan, my grandma’s pumpkin pie was the ONLY pumpkin pie I would ever eat! Her secret recipe that she taught to my mom and then to me, was the most perfect texture! So much more ‘creamy’ and soft. It was almost more like a custard than a traditional pumpkin pie.

Fast forward to veganism and holy shit. I needed her recipe veganized so bad! I spent so much time testing and perfecting this recipe to do my grandma proud. And when I figured it out….I cried like a baby! It reminds me of her and my soul is happy to the core!

Be sure to check out my Recipe video

Ingredients:

  • 1/2 cup aquafaba (chickpea brine)
  • 3/4 cup sugar
  • 3 tbsp corn starch
  • 1/2 tsp salt
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 15oz can of pumpkin purée
  • 1 1/2 cup unsweetened nondairy milk (I used almond…

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Garlic Dill Salad Dressing

Garlic Dill Salad Dressing   If you love pickles, then you will love this salad dressing. It’s so simple to prepare, and has none of the unhealthy fats you’ll find in commercial dressings. The only fat in this salad dressing comes from the single fresh avocado. The green color will stay bright several days in the refrigerator (thank you, lemon) — if it lasts that long!

Vegetarians eat a lot of salad, and this light creamy dressing is one of my favorites!

Ingredients:

1 avocado

Juice of one fresh lemon

1 lg. garlic clove

1 tsp. dry dill weed

1 tsp. sea salt

1/4 tsp. black pepper

1/2 – 2/3 cup water  You can add a little more water if necessary, but don’t dilute too much, or you’ll lose flavor.*

Put all ingredients into a blender, then blend until smooth and creamy.

*Add a little less water and you’ll have a tangy dip for veggies or pita chips.

Beefless Stew with Dumplings

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My mother made the best beef stew ever! It was hearty and delicious. On a cold winter afternoon the aroma of her simmering stew filled the house, and we couldn’t wait for dinner time. Since giving up meat, the vegetable stews I tried making just seemed too light on flavor and texture. They weren’t the satisfying meal I remembered from childhood, and they left me feeling disappointed — until I hit on this recipe. Yay!

I call this Beefless Stew. It has all the flavor I remember, but none of the beef! Hearty enough to please my picky husband (he actually went back for thirds) and no unhealthy fat and cholesterol, this recipe is one you will want to make often. It is especially good with Grandma’s Dumplings!

I started everything in the crockpot. Hours later, when the vegetables were almost cooked through, I transferred the stew to a large pot on the stove (because you just can’t keep stew at the boiling point in a crockpot). The liquid must be boiling in order for the dumplings to cook properly, so don’t forget this important step.

Ingredients:

For best results start with room temperature ingredients.

1 Tbsp. olive or coconut oil

1/4 cup barley or rice

1 cup chopped celery

1 cup chopped green cabbage

2 large carrots, sliced

3 – 4 potatoes, cubed

2 Tbsp. Pumpkin puree, optional

1 cup peas (fresh or frozen, thawed), set aside

6 cups vegetable broth

1 cup chopped onion

1 garlic clove, minced

1 1/2 Tbsp. dried parsley

1 tsp. dried thyme

1 whole bay leaf

Bragg’s Liquid Aminos, to taste

Turn the crockpot on High and add about 1 cup of the vegetable broth, the oil, onion and garlic to the bottom of the crockpot. Cover and allow those ingredients to steam on High while you prepare the other vegetables.

When all the other vegetables (except the peas) are ready, add them to the crockpot along with the remaining broth and spices. (You will save the peas to add when the other vegetables are almost tender). Turn the crockpot to Low, and cook for 6 – 8 hours.

When the vegetables are almost tender, turn off the crockpot and transfer everything to a large stockpot. Add the peas, and heat to a slow boil. Now it’s time to add the dumplings!

GRANDMA’S DUMPLINGS:

2 c. whole wheat pastry flour

2 tsp. baking powder

1 tsp. sea salt

3/4 – 1 cup unsweetened almond or soy milk

1 1/2 Tbsp. firm coconut oil

Put all the dry ingredients in a large bowl and mix well. With a pastry blender, cut in the coconut oil until it looks like tiny crumbs. Slowly add the milk until a sticky dough forms. Drop spoonfuls of dough on top of the bubbling stew (try to drop dough on the vegetables and not the broth).

Cook at a low boil for 10 minutes uncovered, then cover and cook an additional 10 minutes until the dumplings plump up and are fluffy.

Remove from heat and gently stir with a wooden spoon. Season with salt and pepper if desired, and serve.

 

 

 

 

 

 

So, How’s that New Year’s Resolution Going?

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The start of a new year is a funny time. People ponder the state of the goals they set during the previous year and resolve to do better this time around. Lose weight, finally read that book, get your finances in order, clean out the hall closet — every missed opportunity and put-off chore is on the list of things we resolve to make happen this year. Because it’s a New Year, a fresh start — anything is possible!

One thing I have been thinking about for a while is this blog. I’ve noticed that there are many blogs out there based on diet and food. Recipes abound for any diet you wish to follow. But, for some people, like me, you need more than a recipe to entice you to alter your diet even if it will improve your health. As a believer, I had to be convinced that following any specific diet was God’s will, so I researched with an open mind, read and prayed a lot. After two years I was convinced that a vegetarian (mostly vegan) diet was the correct diet for humans. Fad diets come and go, but this one has stood the test of time for promoting optimal health and longevity. This isn’t the answer I was hoping for (believe me, if there were a hot fudge sundae diet that worked, I would tell you!), but I am convinced this is the truth.

So this year, I resolve to share more about what God’s word has to say about the food we should eat. There will still be recipes, but more about what the Bible says that convinced me to permanently change my diet 18 years ago. It wasn’t because I loved vegetables (or even animals). My lifestyle change was an act of obedience to what I knew God was telling me. And, I believe that when you ask God a question, and He answers, then you’d better do what He says. I hope that throughout this new year you, too, will understand the wisdom of God’s original diet (Genesis 1:29 – Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.”)

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