The plant based nurse

My family's excellent adventure to better health!


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Scott’s Whole Wheat Bread by request!

I posted a picture on Instagram tonight of our New Year’s dinner– Salad, Kole’s Creamy Cauliflower soup, which can be found on  Engine 2 diet’s facebook page or in the Engine 2 diet book, and homemade whole wheat bread. My IG friend Annie @plantbasedforlife asked for my husband’s recipe for the whole wheat bread I posted in the picture. It is just too difficult to type this all out on my phone, so I thought I would post it here. Check out Annie’s IG page. Her food looks wonderful! Stay tuned for her blog which will launch in February!

IG soup and bread

Whole Wheat Bread                            G Scott Hayes 

2 cups warm water, 105-115 degrees

1 T molasses

1 T yeast

1 lb 9oz whole wheat flour

1/4 c Vital wheat gluten

1 T salt (I use 1/2 TB salt)

1 T canola oil (I substitute applesauce)

Preheat oven to 375 degrees.

Mix the molasses into the warm water. Sprinkle the yeast on top and give it a few minutes to form a sponge. In the meantime, weigh out the flour. Add about half of it to the sponge along with the vital wheat gluten, then add the salt and the oil. Stir well with a wooden spoon gradually adding the rest of the flour.

Transfer the dough to a Kitchen-Aid or other upright stand mixer and mix, using the dough hook, on the lowest speed to combine the ingredients, adding more flour a little at a time if necessary to keep the dough from sticking to the sides of the bowl. After a minute or 2, increase the mixer speed to 2 and let it knead the dough for 10 minutes until it is smooth and elastic. Remove the dough from the bowl, cover it with flour, and return it to the bowl to rise in a warm place, covered with a plastic grocery bag, for 45 minutes to a hour or until doubled in volume.

When the dough is risen, punch it down, shape it into 2 loaves, and, if using, place the loaves into lightly greased loaf pans. Let the dough rise, covered, in a warm place until doubled in volume, then bake for 25 minutes.

Remove from pans immediately and let cool on a rack.

Bread rising
Bread baked

cooling bread

Bread and soup

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Rice and Beans “recipe”

My husband’s favorite meal is fast becoming one of my favorites, too! It comes out different every time we make it and it’s always delicious. Just make some rice, saute some peppers, onions, garlic, oregano and red pepper in veggie broth, add some beans, some tomatoes, fresh or canned, some jalapeno if you like, some Southwest seasoning or whatever spices and/or hot sauce you like and you have a cheap easy meal! I just mix the beans with the rice, but my husband adds the raw rice to the veggies in the pan to toast it, pilaf style, then adds the liquid, cooks the rice and then adds the beans near the end. You can’t mess this up! Serve with a salad or some greens and top with avocado or guacamole or salsa if you have some.We make a big batch so we have leftovers. Enjoy!

rice and beans guacamole

beans and rice with guacamole

Beans and rice


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Iron chef challenge #2, Scrumptious squash with rosemary roasted apples!

I didn’t think I was going to have time for this challenge on engine2extra.com between assignments for eCornell and making a dish to take to a going away party for the Sickler family who is a part of our local Engine 2 group and was featured in one of my blogs recently, “Meet the Sicklers.”

I really didn’t know what I was going to do with the ingredients once I roasted the squash, apples, and rosemary. I decided after they came out of the oven and in a flurry of mess making cooking merriment, this is what I came up with right before I jumped in the shower:

I cut 2 acorn squash in 1/2 and roasted them skin side up until they were fork tender at 350° along with 3 cored apples with sprigs of rosemary on top and some on the baking tray. I peeled the skin off of the squash and put the squash in the food processor with the rosemary and some thyme and about a tbs of maple syrup. Then I placed the squash in a pretty dish and saved a ring of squash to place on top. Lastly, I sliced the apples and placed them around the flowery ring of squash, et voila! And it was fun!

Acorn and apples

Acorn and apples going in the oven Roasted acorn and apples finished acorn and apples

Scrumptious squash