All posts filed under: Breads and Pastries

spelt sourdough crackers with olive oil, fennel and pepper

sourdough spelt crackers with fennel and cracked pepper

Just a short post today! I had another one drafted but it was waaay too long, so I divided it into a two-part post for a veg-forward appetizer spread for the holidays, the second of which will be coming next week. Today I’m leaving you with a recipe for sourdough crackers that I barely adapted from the Zero Waste Chef blog. I hate food waste (and waste in general), so I’m trying to get better at finding uses for the bits of produce that end up in our fridge, using environmentally responsible packaging as often as I can (like Abeego or reusable glass containers), and minimizing our overall garbage. If you’re interested in cutting your waste or becoming more self-sustaining you should check out this blog. One thing I’ve struggled with a lot in terms of waste is my sourdough starter. I keep it on the counter because I like being able to make a levain for bread, bagels or pizza dough at a moment’s notice. But on the days that I don’t do that, …

vegan multigrain sourdough bread

sourdough multigrain sandwich bread

I’ve been making some variation on this loaf for a couple of months now. Don’t get me wrong, I love the process of making the boules: the artistic touch with the lame before it goes into the oven, taking the lid off and seeing how much it has sprung, cutting it (after patiently waiting for it to cool) to look at the cross section. I love bringing them to friends and family and hearing their enjoyment of just tearing pieces off of a loaf, unable to resist a nibble each time they walk past. I love the crisp crust and the creamy interior, a perfect vessel for dips and spreads or simply some good olive oil. But really, sometimes you need a more practical shaped loaf. I’ve dripped a lot of peanut butter through the little air pockets!  I started developing a loaf pan bread mostly because I was thinking ahead to school, and imagined I would be packing a lot of sandwiches. Since Luke bought me a stainless steel lunch container for my birthday …

vegan pistachio olive oil loaf

pistachio date olive oil loaf

We have recently been getting into a good stride with meal planning. It’s something we’ve tried off and on for a while but it never really picked up momentum until now. It’s such a game changer, seriously. Even if we don’t follow the plan to a T (cause you know, life happens), it’s still made our lives a heck of a lot easier. I’ve started batch cooking a grain and a pulse/legume/bean/whatever at the beginning of the week, as well as making granola, yogurt, and date energy bites on an as-needed basis. This planning has also streamlined our grocery list and helped to trim our grocery bills and food waste –> double happy dance. It also means my cooking is slowly but steadily improving, and that we are covering a lot of territory in our cookbook collection. Often times we will each grab a couple cookbooks, sit down at the kitchen table, and bookmark a few things we each want that week. This totally prevents a cooking rut: a wide array of spices and a couple different …

vegan chocolate coffee cardamom scones

chocolate scones with coffee + cardamom

Here is my little tip on how to survive the winter: bake. All the time. Everything. Savour that rush of heat leaving the oven when you pull out a tray of cookies. Revel in the aroma of freshly baked bread filling your kitchen. Not only will you be rewarded with the heat generated by your baking venture, but also the warm (hehe) gratitude of your friends/family/coworkers when you start showing up with a buffet of baked goods. Another method for tackling the trials of winter is the pursuit of hygge (pronounced hoo-guh), of which the entire internet seems to be obsessed. Simply put, it’s the Danish lifestyle notion of coziness or well-being. And no wonder there’s such a frenzy: who isn’t looking for the silver lining in the bitter cold days of February? Danish winters are known for being especially dark and long, so if anybody knows how to endure this time of year, it’s the Danes (also pretty sure they’re ranked the happiest nation in the world, so…). So what’s the secret to capturing the elusive hygge? …

whole wheat no knead bread with chestnut jam

no knead whole wheat bread + vanilla chestnut jam

This has been my go to bread while I have been without a sourdough starter (somehow mine ended up in the cupboard instead of the fridge, RIP). It’s almost entirely whole wheat, but it tastes surprisingly sweet due to a recent addition to my pantry: white whole wheat flour. White whole wheat flour IS 100% whole wheat, so don’t let the name fool you. The whole wheat you’re probably used to seeing in the grocery store is made from red wheat, which has a darker colour and stronger flavour. White whole wheat flour is made from white wheat, which is lighter and much milder. I tried chestnut jam for the first time when I was in France WWOOFing on an organic farm last month. Since they grew their own chestnuts, their confiture de marron was homemade and a staple on the breakfast table each day. I slathered it onto my bread and stirred it into my porridge, so taken by the earthiness and subtle sweetness of this spread. I knew I needed to make it when I got home. …

buckwheat banana bread

I like to think that I am an organized person: I love making lists, I hate tardiness, and I love my day planner. The reality is not that I’m disorganized, but rather that I like to do way too much at once and have a lot of unfinished projects. The kitchen is often a mess with dishes from my baking experiments, laundry is on the floor instead of hanging up, there’s yarn and knitting needles on the table (they’ve been there since March…), and I have at least 3 books on the go all the time. My multiple to-do lists get lost in my purse among the trillion useless receipts, and I have one two different notebooks containing my food scribbles so I am often flipping back and forth between the two to find the notes I’m looking for. This is progress though, compared to my previous habit of writing on loose pieces of paper and leaving them all over my apartment. Part of this doing-too-much mentality is that I sometimes let it sway my cooking/baking projects in …

s’more cookies

S’MORES. Except rearranged into a neat little cookie so that you don’t have to go through the arduous process that is making a s’more. toasting a marshmallow, squishing it between graham crackers with a piece of chocolate, getting melty chocolate and marshmallow goo all over your hands (I know I know, total nightmare….). Okay so s’mores are actually the bomb dot com and I’ve been known to stuff my face with them around a bonfire at the cottage, washed down with a grapefruit Woody’s cooler (this was a different time in my life, gimme a break). These cookies came together coincidentally: I was buying groceries recently, and the (astronomically expensive) vegetarian marshmallows were on sale. Just as I was browsing the shelves of the fridge at the back of the store, the graham crackers crumbs caught my eye. We went camping a few weeks after this particular grocery trip, and since we wouldn’t have a fire at our site, I thought I’d find an easier to way to enjoy s’mores while we were there.     …