#i got some dried yeast so I can make doughnuts

[balkanradfem]

Happy Woman's day radblr!

Every year lidl gives a red flower to any woman shopping, and I always go, because these flowers are so resilient, they last for a full month on my kitchen table, and they're very beautiful.

And also, every single m*n in lidl looks absolutely mutinous. Sour, angry, slighted, immensely injured. Because they don't get a flower. Love to see it!

[faranae]

I can't find your bread recipe :( with the tag bread queen there are only three posts and none of them is your wonderful recipe where it how can I find it? Ly

Oh! I had to switch accounts at some point last year, that’d probably do it. Hold on I got you! The reblog it’s posted on is here, and since it’s about time I copied it into its own post anyway… With a few minor edits: 

—

Two adulting (kitchen-related) tips from me!

1. Buy a roll of parchment paper from the cooking shit aisle. A big roll will last you for-fucking-ever. Pretty much any time you’re using a baking pan you can line it with that stuff and save yourself A: food sticking to the pan and B: it’s a quick rinse and it’s clean.

2. Bread can get fucking expensive, so make your own. A bigass bag of flour and a bag of active dry yeast (store it in the friiiiidge!!!) works out a FUCK of a lot cheaper than buying bread at the store, and you can do so much more with it. Bread, pizza, rolls, cinnibuns, homemade pizza pockets. It seems intimidating but it’s stupid easy.

Seriously. It’s stupid simple to make, and most of the “3 hours” to make it is sitting around surfing the internet or doing whatever the fuck you want while the dough rises. If you have an afternoon free once a week to sit and play video games or surf the net, you have the time to make your own bread on the cheap. 

Here’s my simple-as-fuck recipe:

2 ¼ teaspoons active dry yeast (You can buy a bag of this stuff CHEAP in bulk stores, the little single-serve packets are hella stupid priced)

1 cup warm water (think a hot bath)

1 ½ teaspoons sugar

2 tablespoons oil (any kind works for the most part)

2 ¼ cups flour

1 teaspoon salt

1. Stir the yeast, water, sugar, and oil up in a bowl. Let it sit for about 10 minutes. It will foam up VERY high, this is the yeast getting happy! If it doesn’t get all foamy, the water may have been too hot or not hot enough. Remember, Yeast is alive! Treat it like a nice girlfriend!

2. Mix your flour, salt, and the yeast concoction up in a bowl.

3. Knead that shit for about 5 minutes. It will start sticky as heck, but will come together into a nice dough. If it’s still super sticky, toss in a bit more flour. The dough should feel silky to touch if you’ve done it long enough. Here’s how to knead it:

4. Put your dough in a covered, lightly oiled bowl and leave it someplace warmish for an hour. At that point it will have roughly doubled in size, give it a gentle punch to release the gasses that have built up inside. Cover it again and let it sit for a bit longer.

Boom. You have bread dough. Here are some baking times and uses for ya:

Optional egg-wash: Just crack an egg into a bowl, add a pinch of salt or some water if you’re game, and mix the bejeebus out of it with a fork. Brush (or if you’re like me, goop it on with said fork) that shit thinly on bread before baking for a nice crust.

Pizza: Stretch it on a pan, stab the fucker all over with a fork, add toppings, bake 425*F 15-20 minutes. Roughly the same process for pizza pockets, just with more filling and pinching it shut before baking.

Bread Sticks: Make snake-shapes, let rest on pan 10-ish minutes, bake 400*F 10-20 minutes.

Dinner rolls/Pullaparts: Make ball-sized (yes those balls) balls. Place on greased pan, let rest 10-20 minutes to rise. Egg-wash and bake 375*F 25 minutes.

Bread: Lightly score (cut) the top, let sit for 20-ish minutes on/in whatever you’re using to bake it, egg-wash, bake at 375*F for 20-ish minutes. It’s done when it sounds hollow if you knock on the bottom. If it sounds solid, it’s still doughy.

You bet your ass you can deep-fry this shit for cheapie yeast doughnuts. Roll that shit in sugar or dip it in whatever, it’s fucking tasty.

Bagels: YES. YOU. CAN. Form bagel-shapes out of the dough and boil them in salty water for about 2 minutes. Egg-wash them and bake them at 400*F for 10 minutes.

Cinnamon Rolls: Roll that shit out into a rectangle. Brush it with a mix of butter, cinnamon, sugar, and a pinch of salt (no exact amounts here, do it to your taste). Roll it up into a log, and cut it into discs. Let them sit 20 minutes in a pan and then bake at 375*F 15-17 minutes. I can personally vouch for these coming out amazing! If you bake them long enough, the filling will caramelize on the bottom of the pan into pseudo-crunchy-sweet-buttery candy, and if you’re using parchment paper it’ll pop right off for indulgent consumption. 

You can add whatever you want to the dough for some variety, just if it’s dried spices remember you really only need 1-ish tablespoons. I personally like making bread with about 1 tablespoon of dill in the dough. Roll it out flat, sprinkle it with cheddar, roll it into a log, squeeze the ends shut, and bake it like a regular loaf of bread. Cheesy dill bread OMNOMNOM.

That got a bit long. But yeah. Bread’s expensive, yo. Save your wallet.

(Also it’s ridiculous amounts of therapeutic to bake, for me anyway.)

[badsext]

Cooking with Klaus x Reader (any gender)

****Fluff and vegan recipe to which you could and should add cheese if so desired. I support all types of food eaters 😘

It’s a hot night in mid-August. A thunderstorm is moving in and it has just started raining as you and Klaus make your way inside the mansion, each of you sweating and struggling with overflowing bags of groceries.

“This always happens when I shop hungry,” Klaus says as he heaves his bags onto the counter.

“I hope we got everything for the recipe.” You open the recipe book your aunt gave you when you decided to stop eating meat. She was kind and supportive when the rest of your family just laughed and made jokes at your expense. You get wistful thinking of how much she would have loved Klaus. Klaus who is elbow deep in a box of cereal.

“Hey, you’re going to spoil your dinner!,” you yell, snatching the box. “I need you to cut the eggplant into half inch round slices.”

Klaus sticks both tattooed palms up defensively and grins. “Oh, sorry,” you laugh when you realize that you are gesturing with the pointy end of the knife.

“Channeling our inner Diego tonight, are we?,” Klaus teases as he begins cutting. The slices get a sprinkle of salt to draw out the bitterness of the eggplant.

You put on the old stereo while you preheat the oven and set up the breadcrumbs for dipping. The sauce is simmering and the water for the pasta is boiling. You sneak up behind Klaus, kissing his neck. “Hey you’re going to make me lose a finger here.” He turns, presses his lips to yours and wraps his arms around your waist. You sway gently to the music with your head on his shoulder like a couple celebrating the end of the war.

So much has happened to bring you both to this point. After meeting Klaus in rehab, you recommitted yourselves to recovery and pulled each other through terrible temptation and sleepless nights. Now at twelve months sober, your bond is stronger than ever.

Ben is an active participant in your conversations and some arguments too. You can always tell when Ben takes your side because it drives Klaus crazy. He is a terrible liar when he’s sober. His face is just too expressive.

“Time to dip!,” you shout. Klaus grabs your hand and tips you into his arm.

“I meant dip the eggplant into the breadcrumbs.”

“I knew what you meant,” Klaus smiles and sets you upright again.

“We have to rinse them now and squeeze all the water out.”

“This is quite a process,”

“Totally worth it, you’ll see.”

You finish the breading the slices and stick them in the oven. Klaus’ hands are a mess. “You seem to have breaded your fingers, love.” He growls, holding them out like monster claws and and chases you around the kitchen.

Still giggling, you lean over the stove and pull out the skillet.

“What are you frying? I thought you cook this stuff in the oven. I’m so hungry.”

“Frying makes them extra crispy…Taste the sauce…Tell me what you think.” Klaus sips some sauce from a wooden spoon. Then he holds some out for you to try, cupping his hand underneath to catch the drips. “This is definitely a cliche moment we are having here,” you snort.

The meal comes together on the table and you both dig in.

“This is really delicious,” he says slurping up a noodle.

“You’ve come a long way from dumpster doughnuts,” you smile encouragingly.

“Hey, don’t knock ‘em till you try ‘em,” he laughs.

Thunder crashes and the lights go out. You are grateful it happened while you were in the kitchen and not in the parlor with all the taxidermied animals and likely cursed artifacts stolen from indigenous people.

“Do you have any candles?”

“What an absurd question.” Klaus lights an enormous antique candelabra. The two of you dine together by candlelight while the rain pounds on the windows.

**Recipe from https://minimalistbaker.com

Ingredients

EGGPLANT PARMESAN

1 medium eggplant (as narrow as possible)*

¼ cup unbleached all-purpose flour (or other flour of choice - GF for gluten-free eaters)

1 cup panko bread crumbs (GF for gluten-free eaters)

2 Tbsp vegan parmesan (plus more for serving // or sub 1 Tbsp nutritional yeast per 2 Tbsp vegan parmesan)

1 tsp dried oregano (or sub 2 tsp fresh per 1 tsp dried)

¼ tsp sea salt

½ cup unsweetened plain almond milk (or other neutral milk) 1 tsp cornstarch

PASTA + SAUCE

8 ounces pasta (such as linguini, but any kind will do, including veggie noodles or gluten-free)

2 cups marinara sauce

Instructions

Slice eggplant into thin rounds slightly less than ½ inch thick, and sprinkle each side liberally with sea salt. Arrange in a circular pattern in a colander and place in the sink to draw out the bitter taste of the eggplant.

Let rest for 15 minutes, then rinse and arrange on a clean absorbent kitchen towel. Top with another clean dish towel and lay a baking sheet on top. Place something heavy on top, such as a cast iron skillet, to thoroughly dry for at least 10 minutes.

In the meantime, preheat oven to 400 degrees F (204 C) and line a baking sheet with foil and spritz with nonstick spray. Also, if making pasta, bring water to a boil in a large saucepan.

Prepare your dipping stations by placing almond milk + cornstarch in one bowl; flour in another bowl; and bread crumbs + sea salt + oregano + vegan parmesan (or nutritional yeast) in another bowl.

Once thoroughly dry, dip eggplant slices in flour, then almond milk mixture, then breadcrumbs. Arrange on the baking sheet and pop in oven to bake for a total of 20-30 minutes.

IMPORTANT STEP: While the eggplant is in the oven, bring a large skillet to medium heat. Once hot, add 2 Tbsp olive oil (or sub avocado oil // amount as original recipe is written // adjust if altering batch size) and pull 3-4 eggplant rounds out of the oven at a time and sauté to give them extra crisp and texture. Cook for ~2 minutes on each side (or browned) and then return to oven to continue crisping. Do this in batches until all rounds are browned.

While eggplant is browning in the oven, prepare marinara. I prefer adding my tomato sauce and spices to a serving bowl and microwaving to warm, but you could also heat it on the stove. Set aside.

Once done cooking, drain pasta and cover with a towel to keep warm. Set aside.

To serve: Plate pasta and eggplant slices and marinara in a dish as a dipping sauce. Additional vegan parmesan cheese makes an excellent topper.

Leftovers don’t really reheat well, so it’s best when fresh.

My Masterlist: https://badsext.tumblr.com/post/184001006142/masterlist-smut-fluff-klaus-hargreeves

@hbmoore1986 @turtlease @a–plain–bagel @phoenix-burns-wildly @coolraisin @sohosyed

[worldwarlove1]

My vegan list :)

Vegans (And those of us looking to or are making a positive enough impact) rejoice for even though this list (Starts after the next paragraph) has lots of stuff and covers pretty much if not every craving you are likely to have, this is a very basic/small list of all the vegan stuff that is actually out there, and to the best of my knowledge all of this info is correct, but if by any chance I have made any errors, please let me know (Note: At the end of this list, I do have a sustainable option of non veganism as well that can work if enough people get on board, and could encourage a lot more people to make a positive enough impact as well :)

From the Middle of 2017 till 2018 March 6th I was vegan, then on March 6th 2018 I decided to be an expert Flexitarian, then on the 1st of April 2018 I decided to nearly go back to the way I was before I was a vegan. I don’t know about where you guys live but here the speciality items, the imitation items and such are just getting too expensive and I am so fuckin’ poor that I would have to practically dare I say it, get into poor health and possibly die to keep on this path with my nutritional/specific needs, plus, I can’t afford a car or the insurance for it even if I could drive, I live an an old bachelor/studio apartment in one of the rougher areas, and on top of being fairly sensitive to sunlight I am ever more so with cigarette smoke and suffer many allergic reactions to it, and guess what, there’s more then enough of that second hand crap going on around here and it effects my mind, who I am, and my debt, don’t even ask, and, yeah, I kind of want to stay healthy and live… if I ever win the lottery or let lucky enough I will go back to being a vegan in a…heartbeat. When I was briefly an expert Flexitarian I though that if I ate as if everyone on earth or close to it were vegan then what would be humane, as in animals living their full lifespan/etc, you will see my all my reasonings at the end of this list. Suffice to say, living in that world, even though I know I’m in this one, and my flawed logic (Liver is a small part of a life form so having a big pig out on that as oppose to like maybe a small piece/slice once a year, I might as well just say the whole creatures life was for that particular kind of flesh/meat/food, and so on like that) + excitement took a backtrack because of this, but, in my dreams, well, I got quite the wake up call, and I will never consume any honey or fish, same with cheese, creams, butter, margarine as they are made from like 5% or less of the milk (5% milk/5% fat) or other stuff that is just too much of a strain for far too little gain, so adjustments will have to be made and knowledge shared :)

VEGAN LIST:

These are suppose to be the best of the best with none of the plant based substances present that can cause adverse effects such as "Lectins & Phytic acid" (Just to name a couple), so these 7 vegan subs should allow for a vegan diet to still have all the benefits of a non-vegan one:

1)Source Naturals, Vegan Omega-3s EPA-DHA, 300 mg, 30 Vegan Softgels

2)Doctor's Best, Vegan D3, 2,500 IU, 60 Veggie Caps (If you have little to no UV exposure)

3)Deva, Vegan, B12, Sublingual, 90 Tablets

4)Nature's Plus, Hema-Plex, 60 Fast-Acting Vegetarian Capsules

5)Solaray, Zinc Copper, 100 Veggie Caps

6)Thorne, Iodine & Tyrosine, 60 Vegetarian Capsules

7)Pure Vegan, Cal/Mag, 180 Veggie Caps

With these pills, you are most likely to eventually figure out what you need (Your body craves) each day and you may not even know how much you need something and how much better it can make you feel mentally/emotionally/physically until you’ve had it and/or the right portions, and depending on how you body is, it can change from day to day, so take the ones that make you feel best, after consulting with your doctor about these pills first, just to be on the safe side.

Meat:

Don’t be fooled by the word veggie, these are actually pretty good tasting meat substitutes - granted they are not meat, but if it wasn’t for them, I would most likely be having more then 14 pounds or less a year, as I have really, really fierce cravings for it when the urges hit, so for me, I am giving myself a huge pat on the back for what I am doing, I love animals/life greatly and I am doing what I can, again, these subs are really quite tasty and I’m pleasantly surprised by them:

Yves (Italian veggie ground round, Family pack veggie dogs, Jumbo veggie dogs, Spicy italian veggie sausages, Veggie breakfast links, Veggie turkey, Veggie ham, Veggie bologna, Veggie pepperoni, Canadian veggie bacon, Veggie bacon strips, The good veggie burger)

Other companies that sell vegan meat subs:

The Vegan Butcher, Trader Joe’s, Tofurky, Nate’s, Boca, Lightlife’s, Health is wealth, SoyBoys, Gardenburger, Amy’s, Gimme Lean, Smart Deli, Smart ground, Smart Bacon, etc

All fruits & vedgies + Canned/packaged & Frozen ones (Note, try to get ones that are non-gmo and have not been sprayed with pesticides/etc, and some places do use monkey/people in slave labour to get coconuts as well as the cocoa beans that are used for making cocoa and chocolate, so check to make sure), Any kinds of (Herbs Spices, Salts, peppers, Oats, Pasta), Onion rings, Uncle Bens rice (Not cheese, chicken or meat ones) + many others, etc

Waffles & pancakes:

Trader Joe’s Gluten Free Toaster Waffles, 365 Everyday Value waffles (Organic Multigrain Waffles, Organic Apple Cinnamon Mini Waffles), Kashi (Cinnamon Waffles Gluten-Free, Original Waffles Gluten-Free), Van’s waffles (Gluten Free Ancient Grains Waffles, Organic Whole Grain Waffles: Blueberry, Flax, and Totally Original, Gluten Free Pancakes, Gluten Free Cinnamon French Toast Sticks, Power Grains Waffles), Nature’s Path waffles (Buckwheat Wildberry Frozen Waffle, Pumpkin Spice Waffle, Chia Plus Frozen Waffle, Flax Plus Frozen Waffle, Homestyle Frozen Waffle, Dark Chocolate Chip Waffles, Maple Cinnamon Frozen Waffle), Maple, Surprisingly Vegan Original recipe waffle mix, Hungry Jack’s complete wheat blends pancake and waffle mix, Cherrybrook Kitchen glutin free pancake and waffle mix, Angie’s Pancakes pancake and waffle mix, Bob’s Red Mill (Glutin free pancake mix, Pancake & waffle mix, Organic 7-Grain pancake & waffle whole grain mix), Aunt Jemima (Aunt Jemima’s Original Pancake Mix & Whole Wheat Pancake Mix), Vegan Supply, Bisquick’s Original Pancake & Baking Mix, etc

Egg replacements to use for recipes:

Ener-G Egg Replacer, Follow Your Heart VeganEgg, The Vegg Scramble, Ener-go powdered egg replacer, etc

Scrambled egg subs:

Ingredient list on package should include (But not necessarily limited to) “Kala namak salt, Nutritional yeast, Vegan margarine & mayonnaise, Dried instant mashed potatoes, Dehydrated flakes and/or powder, Turmeric, Sunflower and/or canola oil, No Yolks sauce, Water, Egg replacer & Silken tofu (With a separate packet in the box with fresh chopped chives & freshly ground pepper to use as garnish).”

Vegan eggnogs:

Califia Farms Holiday Nog, Silk Soy Milk Seasonal Nog, So Delicious Nog Coconut Milk, So Nice Noel Nog, Rice dream rice nog, Earth balance soy nog, Silk nog, Silk almond nog, Vitasoy holly nog, Almond fresh noel nog, Matrioshka Vegan Egg Nog, Classic almond breeze nog, Vanilla chai spice almond breeze nog, Pecan malk nog, etc

Other tasty holiday (Or whenevz) drinks:

Vitasoy mint chocolate, So Delicious Mint Chocolate Coconut Milk, So delicious pumpkin spice coconut milk, Califia Farms Peppermint Mocha Cold Brew Coffee, Califia Farms Spiced Cranberry Cocktail, Pumpkin Spice Latte Cold Brew Coffee, Trader Joe’s Pumpkin Spice Almond Beverage, Trader joe’s spiced cider, Trader Joe’s Chocolate Peppermint Almond Beverage, etc

Muffins:

Enjoy life muffin mix, Hodgson Mill Bran Muffin Mix, Earth balance Vegan Cinnamon Sugar Donut Muffins, Miracle Muffins, etc

Mac & cheese:

Field Roast Vegan Creamy Mac n’ Chao and Chili Mac n’ Chao, Daiya Deluxe (Cheddar Style Cheezy Mac, White Cheddar Style Veggie Cheezy Mac, Alfredo Style Cheezy Mac), Amy’s Rice Macaroni With Dairy Free Cheeze, Annie’s Homegrown Organic (Vegan Shells and Creamy Sauce, Gluten Free Vegan Elbows and Creamy Sauce), Road’s End Organic (Mac & Chreese, Shells & Chreese), Upton’s Naturals Ch’eesy (Bacon Mac, Mac), etc

Vegan donut shops:

Le Cave’s Bakery, Nami, Blue Star, Breakaway Bakery, Cake Girl, Donut Friend, Donut Panic, The Donuttery, Erin McKenna’s Bakery, Fōnuts, Nomad Donuts, Pepples Donut Farm, Psycho Donuts, Ring, Voodoo Doughnut, Beet Box Bakery, Sticky Fingers, Erin McKenna’s Bakery, Revolution Doughnuts & Coffee, Vegan Dream Doughnuts, A Better Choice Bakery, Glory Doughnuts, Union Square Donuts, Glam Doll Donuts, Tandem Doughnuts, Ronald’s Donuts, The Cinnamon Snail, Dun-Well Doughnuts, Erin McKenna’s Bakery, Move That Dough Baking Co., Blue Star, Organicos, Sweetpea Baking Co., Dottie’s Donuts, Vegan Treats Bakery, Nana’s Donuts, Five Daughters Bakery, Hugs & Donuts, Wheatsville Food Co-op, Mighty-O Donuts, Holey Moley Coffee + Doughnuts, Beechwood Doughnuts, Cartems Donuterie, Glory Hole Doughnuts, Léché Desserts, Through Being Cool, Tori’s Bakeshop, etc

Drinks, condiments & Pies:

Sara Lee’s Frozen Pies, Classico Pizza Sauce (Fire Roasted and Traditional), Brianna’s Poppy Seed Dressing, El Paso Enchilada Sauce, Mrs. Smith’s Deep Dish Pie Crusts, Veggie Worcestershire sauce, Plamils Egg-free Mayos, Marie Callender Frozen Fruit Pies and Cobblers, Girard’s Balsamic Glaze, Hunt’s Manwich Sloppy Joe Sauce (Original, Bold, Thick & Chunky), Organic Mung Bean Fettuccini, Gravy Master Browning & Seasoning Sauce, Bellissimo Dairy Free Parmesan Style Pasta Topper, Rice Dream Pies (Chocolate, Mint, Mocha, Vanilla), Girard’s Barbecue Sauce (Chuckwagon Hickory, Fiery Buffalo, Hawaiian Luau Plum, and Southwestern Mesquite), Most peanut butters, Ketchup, Mustard, Most Jams with no gelatin, Krispy Kreme Fruit Pies, Chocolate soy silk with 7 grams of protein per serving/cup + other silk & soy drinks & coconut/almond/cashew/etc milk, Tea, Coffee, Apple juice, Orange juice + Many other juices/drinks, Dairy-free Black Swan Dips, Dairy-free Wattle Valley dips, Ragu Pizza Quick Traditional Sauce, etc

Crackers, breads, buns, etc:

Super Pretzel Baked Soft Pretzels, Arnold’s Stone Ground Whole Wheat Bread, Melba toast (Wheat, whole grain), Thomas’s New York Style Bagels, belVita Crunchy “Toasted Coconut/peanutbutter/Cranberry Orange and Banana bread”, Amy’s Black Bean Tamale Verde, Arnold Premium Stuffing (Cornbread, Herb Seasoned, Sage & Onion, Seasoned, and Unseasoned), Gardeins & Beyond Meat products, Yves meatless products, Lightlife Black Bean Burgers & Smart Dogs, Annie’s Naturals Goddess Dressing, OrganicVille Pomegranate Organic Vinaigrette, Earth Island Mozzarella/Cheddar slices, Arnold Bread (Bakery Light—100% Whole Wheat, Brick Oven—Premium White, Healthfull Nuts & Seeds, Real Jewish Rye [Everything, Marble Rye, Melba Thin, Pumpernickel Rye, Seeded, and Seedless], Premium Italian and Stone Ground—100% Whole Wheat), Pillsbury crescent rolls, Ritz, Oreos, Pop corn (Depending on topping/s + Movie popcorns “butter” is not actual butter and is vegan, all be it very unhealthy, lolz), Arnold Pocket Thins Flatbread (8 Grain, Italian Herb, and 100% Whole Wheat), Arnold Rolls (Dinner, Potato Hot Dog, Steak, Wheat Hot Dog, White Hot Dog, White New England Hot Dog, Potato Sandwich), Arnold Sandwich Thins Rolls (Everything, Flax & Fiber, 100% Whole Wheat, and Multi-Grain), Cobblestone Bread Co. (Corn Dusted Kaiser Rolls, Philly Style Hoagie Rolls, New York Style Jewish Rye, Gourmet Kaiser Rolls, Vegetarian Minestrone with wholemeal pasta, Onion Rolls, Philly Steak Seeded Split, Pumpernickel, San Francisco Sourdough, Seeded Sandwich Rolls, White Sub Rolls, and Whole Wheat Bread), Food for Life (7 Sprouted Grains Bread, Cinnamon Raisin Bread, Cinnamon Raisin Sprouted Whole Grain Bread, Ezekiel 4:9 Flax Sprouted Grain Bread, Ezekiel 4:9 Low Sodium Sprouted Whole Grain Bread, Ezekiel 4:9 Sesame Sprouted Grain Burger Buns, Ezekiel 4:9 Sprouted Whole Grain Burger Buns, Ezekiel 4:9 Sprouted Whole Grain Hot Dog Buns), Thomas’ Bagels (Limited-Edition Banana Bread, Blueberry, Cinnamon Swirl, Cinnamon Raisin, Everything, Onion, Plain, Plain Made with Whole Grain, and 100% Whole Wheat), Thomas’ Bagel Thins Bagels (Plain, 100% Whole Wheat, Cinnamon Raisin, and Everything), Thomas’ Mini Bagels (100% Whole Wheat, Blueberry, Brown Sugar Cinnamon, Cinnamon Raisin, Plain, and Plain Made with Whole Grains), Thomas’ Sahara Pita Pockets and Tortilla Wraps, Weight Watchers English Muffins, Sprouted Whole Grain Hot Dog Buns, Sprouted Whole Wheat Burger Buns, 7 SPROUTED GRAINS ENGLISH MUFFINS, Ezekiel 4:9 Cinnamon Raisin Sprouted Whole Grain English Muffins, Ezekiel 4:9 Sprouted Grain Flax English Muffins, Ezekiel 4:9 Sprouted Whole Grain English Muffins, Genesis 1:29 Sprouted Whole Grain English Muffins, Gluten Free Brown Rice English Muffins, Gluten Free Multi Seed English Muffins, 7 Sprouted Grains Cinnamon Raisin Bread, 7 Whole Grain Pocket Bread, Brown Rice Tortillas, Biscoff, Chunkie Dunkies, Enjoy Life Foods, Lenny & Larry’s, Mary’s Gone Crackers, Newman’s Own, Sweets From the Earth Wholesome Chow, etc

Vegan butters, cheeses, slices, spreads & shreds:

Heidi Hos Creamy Chai Cheese, Treelines Chipotle Serrano Pepper & Herb Garlic, Becel vegan, Kite Hills Truffle Dill Chai & Almond and Cashews Creme Cheese Spread, Follow Your Hearts Monterey Jack Vegan Gourmet, Daiyas Pepperjack Style (As well as their cheese shreds) & Jalapeno Havarti, Violifes regular vegan cheese, Chaos Creamy Original + Coconut Herb & Tomato Cayenne cheese slices, Go Veggies Graded Parmesan Style Topping, Pure Butter, Vitalite Butter, Granose Butter, Suma Butter, Biona Butter, Vitaquell Butter, V-Bites’ Cheezly, Vegusto, Scheese, Tofutt, Sheese, Nutritional yeast, Yeast flakes, etc

Soups/stews:

Chili style pinto & red kidney beans, Hormel Vegetarian Chili With Beans, Mister noodle (No meat), Ramen noodles (No meat), Sweet pickles, Vegetable & noodle soup, Alphabet soup, Mega noodle soup, Zoodles, Tomato soup, Noodle soup, Vegetarian chili, Vegetable soups, Canned Spaghetti, Vegetable Lentil & Roasted Red Pepper Soup, Traditional Lentil Soup, Tuscan Bean & Rice Soup, Tuscan Bean Soup, Roasted red pepper and Quinoa salsa soup (w/o chicken), Tortilla Style All Natural Soup, Organic Minestrone Soup, Split Pea Soup, Corn & Vegetable soup, 5 bean vegetable soup, Black Bean Vegetable Soup, French country vegetable soup, French Onion soup, Savory Garden Vegetable Soup, Garden pea soup, Tomato and rice stew, Savory Vegetable Soup, Mostly Unsplit Pea Soup, Cuban Black Bean Soup, Bean and Vegetable Duet Soup, Mediterranean Lentil Soup, Ginger Carrot Stew, Tomato Vegetable Soup, Four Bean Chili Soup, Swabian Rice and Vegetable Soup, Lentil Vegetable Soup, Spicy Black Bean and Kale Soup, Tomato and roasted red bell pepper soup, White bean & cremini mushroom stew, Tomato vegetable soup, Split pea & carrots soup, Savory Bean Stew, Sante Fe Vegetable Soup, Louisiana Bean Stew, Alabama Black Bean Gumbo Stew, Old World Split Pea Soup, Spicy Southwest Vegetable Stew, Lantil & carrots soup, Black bean & vegetable soup, Super broccoli soup, Chili Bean Soup, Chunky Vegetable Soup, Vegetable Barley Soup, Homestyle split pea soup, Yellow split pea soup, Lentil & Parsley Soup, etc (Note: There are many companies that make these types of soups/stews so be sure to check the labels - Every time I have checked the labels the only non vegan things I have found are all easy to spot - “Cheese, Butter, Milk, Beef, Chicken, Creme, Eggs “Meat and dairy items” - All the other ingredients are fine and I have checked tons of cans/brands).

Gelatin Alternatives:

Agar, Agar-Agar, Kanten, Carrageenan, Carrageen, Irish Moss, Vegan Jel, kuzu, Guar gum, Xanthan gum, Arrowroot, Kosher gelatins, Pectin, Vege-Gel, etc

Vegan jellos, puddings, custards, frostings & cakes/mixes:

Food Heaven Dairy Free Tiramisu, Simply delish jel desserts, Natural desserts Jel dessert, Bakol Jel Dessert, Vegetarian jelly crystals, Provamel Alpro, Oatly, Alpro’s Soya Dessert, Gefen, Dr. Oetker Vege-Gel, Bakol Jel desserts, Vietxoco, Jell-o instant pudding & pie filling [With Silk & Duncan hines moist delux cake mix], Duncan Hines Creamy Home-Style Frostings, Duncan Hines Cake Mixes, etc

Yogurts:

So Delicious Dairy Free Yogurts, Daiya Yogurts, Good Karma Dairy Free Yogurts, Amande Cultured Almondmilk Yogurt, Forager Project yogurts, Biona Puddings, Hain Celestial Non-Dairy Yogurts, Almond Dream Non-Dairy Yogurts, Silk Dairy-Free Yogurts, Koko Dairy Free Yogurts, Alpro Soya Yogurts, Kite Hill Artisan Almond Milk Yogurts, Kingland Soy Yogurts, Nancy’s Cultured Soy Yogurts, Nush Almond Milk Dairy Free Yoghurts, Biovegan Puddings, Organic Bio Provamel Soya Yogurts, Living Harvest Dairy-Free Yogurts, Yoconut Dairy-Free Yogurts, Coyo Coconut Milk Yogurts, Sojade Soy Puddings, Whole Soy & Co. Non-Dairy Soy Yogurts, Stonyfields O’Soy Yogurts, Sojade 100% Dairy free Bio Organic Yogurts, Anita’s Coconut Yogurt, Sojasun Yogurts, Coconut grove yogurts, Trader Joe’s Soy Yogurt, Tempt dairy-Free Yogurts, etc

Gravies, fries/etc:

Campbell’s Mushroom Gravy, Tofurky Vegan Savory Gravy, Fries/wedgies, tater tots, Hash browns, Home fries cooked in canola oil, Simply Organic Vegetarian Brown Gravy Seasoning Mix, Pacific Foods Organic Vegan Mushroom Gravy, Bisto gravy powder and granules, Oxo granules, Imagine Foods Organic Vegetarian Wild Mushroom Gravy, etc

Cookies & sweet pastry goods:

Famous Amos Sandwich Cookies, Goya Flan, Pepperidge Farm Puff Pastry Sheets, Unfrosted Pop-Tarts, Nature’s Path Deep Chocolate Signature Series Cookies, Dads old fashioned oatmeal cookies, Newman O’s Creme-filled chocolate cookies, Uncle Eddie’s Vegan Cookies, Nana’s Cookie Company, Nabisco Nutter butter, etc

Chocolates, mixes, fudges, ice creams & popsicles/bars:

barkTHINS snacking chocolates, Endangered species brand + Many others - Most that don’t have the word milk in the ingredients list are good to go, Häagen-Dazs Non-Dairy, Ben & Jerry’s nondairy, Swedish Glace, Almond Dream, Coconut Collaborative, Bessant & Drury, Alpro, Coles, Cocoa, Gelativo, Sanitarium, So Delicious, So Good, Weis, Nushies Natural, Coyo, CocoLuscious, Tofutti, Live a Little Gelato, Botanical Cuisine, Simple Truth Almond Dessert, Tofuttis non-dairy frozen desserts, Steve’s Dairy-free, Hershey’s Syrup (Chocolate, Strawberry, Lite, Sugar Free, +Calcium, and Special Dark), Chipotles Sofritas, Nesquik Syrup (Chocolate + Strawberry), Fruttare real fruit popsicles/bars, Del-Monte real fruit popsicles/bars, Soy dream, Luigi’s Real Italian Ice, Rice dream ice creams - Bites - Bars & frozen pies, Almond dream bites, Coconut bliss ice cream & ice cream bars, Dippin’ Dots ice cream beads, Talenti, Breyers Non-Dairy, NadaMoo!, Dairy Queen Star Kiss Bar, Trader Joe’s Soy, Double Rainbow, Dream, Soy Dream Non-Dairy Frozen Dessert Rocket Bars (Chocolate, Vanilla), Tea Dreams Chocolate Caramel Chai + other Frozen Non-Dairy Desserts, Love Bean superfood fudge spread, Lydia’s Organics raw chocolate kreme, Santa Cruz Organic chocolate Syrup, Emmy’s chocolate sauce, Enjoy life brownie mix, Gharadelli double chocolate brownie mix, Keebler Fudge Shoppe Fudge Pops, Low Fat Pints (Chocolate Fudge), Klein’s Non-Dairy (Frozen Dessert cake rollm Frozen Dessert log (Cappuccino, Vanilla, & Chocolate), Rice Dream Chocolate Nutty Bar, Mast brother’s chocolate (Most have no dairy), Smooth ‘n’ Creamy Chocolate Eclair bars, Smooth ‘n’ Creamy Crunchy Munchy dessert bars, Smooth ‘n’ Creamy Frozen Dessert bars), Power Dream Soy Energy Drinks (Java Jolt, Mango Passion, Sky High Chai, Vanilla Blast, X-Treme Chocolate), Rice Dream Bars (Chocolate), Low Fat Pints (Coffee Marshmallow), Rice Dream Non-Dairy Dessert (Cocoa Marble Fudge) + other non-dairy desserts, Soy Delicious Creamy Fudge Bar, Sweet Nothings Pints Chocolate Sweet Nothings Pints Mint Fudge, Sweet Nothings Pints Vanilla, Low Fat Pints (Vanilla Fudge), Milk style chocolates (Vego, Vivani, and Ethicoco), Booja-Booja chocolates and ice creams (This brand is said to be one of the best), etc

Honey Alternatives:

Bee Free Honee, Stevia Products, Coconut nectar, Agave nectar, Maple syrup, etc

Cremes:

Alpro Soya Cream, Granose Soya Creem, Oatly cream, Coconut cream, Soya Too whipping cream, Squirty whipped cream, etc

Cereals/Porridges/Granola bars/Grahams/crackers/crumbs:

Kinnikinnick graham style crumbs, Kinnikinnick s’moreable graham style crackers, Nabisco grahams original + Other Graham crackers & Graham cracker crumbs with no honey, Instant Oatmeal, Cascadian Farm Organic Graham Crunch cereal, Cheerios, Maple cheerios, Kelloggs corn flakes, Nature Valley Crunchy Granola Bars, Peanut Butter Crunch, etc

Hot Cocoa & Marshmallows & other mellow stuff:

Ghirardelli (Chocolate Caramel Premium Hot Cocoa, Double Chocolate Premium Hot Cocoa, Mocha Premium Hot Cocoa, and Sweet Ground Chocolate & Cocoa Beverage Mix), Amanda’s Organic & Toasted Coconut Marshmellows, AH!laska non-dairy cocoa mix, Dandies all natural marshmallows, Archer farms hot cocoa (Malted Milk Chocolate, Candy Cane, Dark Chocolate, and Pumpkin Spice), Ananda Foods chocolate-covered cookies with marshmallow center + marshmallow lollipops, CAcafe Cocoa, Dandies all natural Marshmallows, Cacoco (Original, Global Warrior,, Essential Midnight), Sweet & Saras marshmallows & mallow treats, Cocoa canard, Trader Joe’s marshmallows, Cocoa cravings, Suzanne’s Specialties Ricemellow Creme, Cocoa felice, Freedom Confectionery vegetarian mallows, Dear cocoa, Smucker’s marshmallow topping, Eli’s Earth, Godiva dark chocolate hot cocoa, Nibmor, Rawcholati, Silly cow farms, St. Claire’s, Whittard (Caramel and Rocky Road, but ask for info on other flavours), Zimt drinking chocolate mix, etc

Candies (Hard, soft, gummy), chips & others:

Skittles, Swedish fish, Kosha turkish delight - mixed flavoured (+ Others), Popchips Sea Salt Potato, Earth Balance Vegan Sour Cream & Onion Kettle Chips, Ruffles All Dressed, Sun Chips Original, Kettle Brand Maple Bacon Potato Chips, Rold gold, Kettle Brand Backyard Barbeque Potato Chips, Brach’s (Root Beer Barrels, Hi-C Orange Slices, Hi-C Fruit Slices), Hot Tamales, 7-Eleven Select Wasabi Soy Flavored Potato Chips, Zapp’s Voodoo Potato Chips, Santitas Totopos de Maíz Tortilla Chips, Kettle Brand Sea Salt & Vinegar Potato Chips, 7-Eleven Select Go! Smart Sriracha Corn Tortilla Chips, XTRA Tangy Buffalo Wing Pringles, Popchips Sweet Potato, Betty Crockers Bac~Os Bacon Flavor Bits and Chips, Indian Life Chips, Boulder Canyon Avocado Oil Canyon Cut Jalapeño Chips, Spicy Sweet Chili Doritos, Fritos, Chile & Lime Flavored Sabritones Puffed Wheat Snacks, Beanitos, Earth Balance Vegan Cheddar Flavor Kettle Chips, Corn chips, Original Salsitas Spicy Salsa Flavored Tortilla Rounds, Flamin’ Hot Munchos Potato Crisps, Most types of (Lays, Ruffles & Doritoes + Others, & The Compliments brand has delicious chips and the ones that have an omega 6-3 ratio of 2.5/ to 1 are the healthiest ones and most of their flavours are vegan as well), Life savers (Not the gummy ones), Gobstoppers, Koolaid, Fruit by the foot, Tic-Tacs, Bubble gums (Big league chew, Hubba Bubba, Eclipse, Mentos, Juicy fruit, 5, Super bubble), Jolly rancher hard candies & lollipops, jujubes, Mike & Ikes, Nerds, Runts, Jujyfruits Chewy Fruity Candy, Dum Dum Pops, Twizzlers treater size candy, Charms sweet pops, Brach’s sugar free cinnamon candy discs, Candy watches, Flying saucers, Anglo Bubbly, Candy necklaces, love hearts, Sherbet lemons, Smucker’s Uncrustables, Ainseed balls, Candy whistles, Justin’s new bagged candy, Seitenbacher happy-fruits, Tasty brand all natural sweets, Mamba fruit chews, Fuzzy peaches, Orange bites, peanut butter bites, Yummy earth organic lollipops, Annie’s organic bunny fruit snacks, Dare candy co real fruits, Squish, Surf sweets, Lovely candy co products, Glee gum pops, Tasty brand fruit snacks, TruJoy sweets, Kerr’s Molasses kisses, Brachs mandarin orange slices, Giant wheel lolipops, Fruity pops, Double lolies, Rainbow dust, rainbow drops, Dip dabs, Jawbreakers solid candies, Double dip, Rhubarb and custard hard candies, Kola kubes, American hard gums, Sweet peanuts hard candies, Fizzers, Strawberries and cream hard candies, Aniseed twists hard candies, Pineapple cubes, Pear drops, Rockets/lollies, Ring pop original lollipops, Angel mints, juju fruits mix, Chick O sticks candies, Original dark chocolate peanut chews, Now and laters assorted taffy bulk, Atkinson’s peanut butter bars, Original dark chocolate peanut chews, Kool-Aid [Bursts, Dry mix (Sugar-free w/o red40, Blue1), Gels, Jammers, Liquid], Rawtella, Go Lo dark hazelnut spread, Planters peanuts, Teddy grams (Not the honey variety - Chocolate and chocolate chip ones are actually okay), Cracker jack, Keebler Vienna Fingers, Ginger snaps, Minute Maid Frozen Juice Bars, Gin gins, Barbaras snackimals, Justin’s nut butter, Twizzlers/Nibs (W/O red 40), Dots gum drops, Zotz candies, safety pops, Mary Jane, Blow Pops, Atomic Fireballs, Bottle caps, Twizzlers Twists Strawberry Flavored Licorice, etc

Sugars:

Beet sugar, Unrefined cane sugar, Vegan sugar, Unbleached sugar, Sugar (Labeled as Raw sugar, sugar in the raw/etc), Zulka, Billington’s golden caster sugar, Wholesome Sweeteners Fair Trade Organic Sugar, Rogers sugar from the Alberta factory, Wholesome Sweeteners Fair Trade Organic Light Brown Sugar, Wholesome Sweeteners Fair Trade Organic Dark Brown Sugar, Now Foods Beet Sugar, Trader Joe’s Organic Sugar, Evaporated Cane Juice, Sugar labeled as Raw]}, Rapunzel Rapadura, Woodstock Farms Organic Pure Cane Sugar, Florida Crystals Organic Cane Sugar, Red Path Sugar, Billingtons, The Raw Cane, Sprouts Sugar, Stevita/Truvia/Stevia), Agave Nectar, Agave syrup, Yacon syrup, Luli Condensed Soya, etc (So far as I know, sugars that are in pop, candies, cookies and other store bought goods are vegan as they do not go through the bone char process as it is cheaper for them not to go through the trouble of making the sugar have its nice white eye catching/appealing appearance “But, items with cane sugar are a hit and miss so stay clear of them unless you know for certain.”

Other food brands with good vegan options:

Kinnikinnick, Back to nature, Edward & sons, Annie’s, Genen, Luna Bars, Alternative baking company, Cascadian Farm, Earth Balance, Foods Alive, Walnut Acres, Seeds of Change, Now and Zen, Galaxy, Santa Cruz Organic, Muir Glen, Natural Feast, Lona Linda, Natural Touch, Amy’s kitchen/soups, Dr. Medougall’s, Imagine, Nongshim, Brand New Vegan, Miso Soup Mixes, Suma organic, Good natured soups, Wolfgang Puck organic soups, GoBio, Zupa noma, Nature’s store, Kettle Cuisine all natural soups, Genius herbs, Buckeye beans & herbs, nona lim, Essential organic soups, Simply organic, Instant vegan Tom Yum Soup, Panera, All natural gluten free cafe, Baxters vegetarian soups, Bolthouse farms, 365 every day value organic, Dr. McDougalls soups, Simply Asia Sesame Teriyaki and Spicy Kung Pao Noodle Bowls, Annie Chun’s Udon Soup Bowl, Malibu organic, kroger (Breads, buns and bagels), etc

A few of the many fast food joints in Canada:

Chinese food:

Sweet-and-sour sauce, Vegetable spring rolls, Vegetable steamed dumplings, Hot or cold sesame noodles, Salad with ginger or sesame dressing, Noodles and Rice, Veggie chow mein, Tofu chow mein, Steamed/plain rice (No eggs mixed in), Vegetable fried rice (No eggs mixed in), Tofu fried rice [(No eggs mixed in) & with rices and other items you can add stuff like garlic or whatever], Garlic tofu, General Tso’s tofu, Sweet-and-sour tofu, Cashew tofu, Tofu and broccoli, Mapo tofu (Specify no pork since traditionally this dish is cooked with it.), Mongolian tofu, Orange tofu, Kung Pao tofu, Vegetables, Steamed vegetables with a side of sesame sauce, Sautéed green beans and Garlic eggplant, fresh fruits and veggies :)

It is random but certain CF places here in Canada will do other practises that will make any number of these items non vegan, so just ask to make sure that there is no beef/pork/chicken broth or oyster/fish sauce, no bonito flakes to flavour any salads/dressings/soups, and for them not to use any non-vegan stuff from their signature stock to enhance the flavour of a dish (The boiling of bones/meat/prawn shells etc) and not to cook anything in lard and/or beef/chicken/fish oil/broth :)

Pizza joints:

if I were to have them without cheese or just make my own vegan cheese substitutes, then places that can make their pizzas vegan include: Blaze, Cici’s, Domino’s, Little Caesars, Mellow Mushroom, Papa John’s, Pizza Hut, Pizza Nova, Pizza Pizza [Has introduced Violife vegan cheese to its menu, so just ask for a violife vegan pizza (With your desired toppings) and your good to go + there are rumours that there may be other pizza joints that are thinking of adding vegan cheeses to their menu], PizzaRev, Pyramid Brewers-Margherita Pizza, Taco Bell-Mexican Pizza, zpizza-Berkeley Vegan Pizza, etc) and have crusts and sauces that are vegan (Be sure to ask) and also ask them not to add any sour cream or creams, and apparently pizza without cheese/vegan subs are still really tasty with extra sauce, red peppers, beans, garlic, onions and mushrooms in it’s place, but of course these toppings would be even better still with good vegan cheese.

Burgers and fries:

Newyork fries (Fries), McDonalds Fries & Hash browns, The Veggie burgers and fries from the A&Ws & Burger Kings are also vegan (Just don’t get any Onion rings on your Burger King burger, and as for Harveys most of there locations fries are vegan but some cook them in the same friers as the chicken nuggets and their soy based patty burger is also vegan (Oh Canada :)

Taco Bell:

Bean Burrito (minus non-vegan cheese), Cinnamon Twists

Tim hortons:

Savoury Potato Wedges, Hash Browns, Bagels (Plain, 12 grain, everything, cinnamon raisin, sesame seed, poppy seed, blueberry, pretzel and onion), Harvest Vegetable Soup, Oatmeal, Garden Veggie Sandwich (No Cream Cheese), Garden Salad, Bread, There is rumours going around that their iced caps and other dairy options (Including my fav. “Creamy Chocolate Chill”) may have vegan subs if more demands for that option are met.

Is your booze vegan?:

(http://www.barnivore.com/#)

Vegan body care, household cleaners, clothing, pet, home, electronics/etc:

LaBante London, Sugar Venom, V-dog, VeganCats, Bhava, Unicorn Goods, EcoTools, Mrs. Meyer’s Clean Day, Kiss My Face Sunscreens & soaps, Supergoop Sunscreens, COOLA Sunscreens, Suntegrity Sun care products, Zazzle Vegan Electronics & Gadgets, Zazzle Vegan Gifts, Vegan Essentials, Nicora, Jaan J, 3M™ Thinsulate™, Environment Furniture, Votch, Biokleen Laundry Liquid, Mrs. Meyers home care products, Eco-Me Laundry Detergent, The Honest Company - Honest Dryer Cloths, Renee Rouleau, Method cleaning products, Dr. Bronner’s Sal Suds All Purpose Cleaner + Others, The Good Home Co. Laundry Detergents, Pureology, Bourgeois Boheme, JASON, Green beaver, Wills, Acure, Shahlon Ultrafabrics, Allen’s Naturally, Silk Industries, Unstitched Utilities, Brave GentleMan, Vegetarian Shoes, Pai, UK New Line, Olsenhaus, Toray Industries, Jiangsu GTIG Eastar Co. Ltd., Lush soaps, The body shop, Coquette, Sommers Plastic Products, Ecover Zero 2X Laundry Detergent, Living Earth Beauty, Alba Botanica, Hung’s Fortune International Co. Ltd., Andalou Naturals, Trader Joe’s Liquid Laundry Detergents, First Aid Beauty, Tüp Merserize, Faith Bright Holdings Limited, VeganCuts, Dr. Hauschka, Donna Salyers’ Fabulous-Furs Inc, Roopa Knitting Mills, Blissoma, Clearly Natural vegetable glycerin soaps, Yarok, Jiale Textile Co. Ltd., Keep, Cri de Coeur, Mad Hippie, Nanshy, Noah, Auromere, Wilby, Queen Helene, Mrs. Meyer’s 64 Load Laundry Detergents, Bronner’s Pure-Castile Liquid Soaps, Citra-Solv cleaning products, Vitacare, Lime Crime, FASHIONYARN®, Euromaglia, Meow Meow Tweet, Dr. Bronner’s All-One soaps, Snowtex, Method 8X Laundry Detergents, Lenzing AG, Glossier, Hangzhou Xinhe Garments Co. Ltd., VOID, Derma E, Sun & Earth Natural Hypoallergenic Fabric Softener Sheets & cleaning products, Juice Beauty, EcoSimple, Yes To, Le Labo, Nae, Angela & Roi, Indie Lee, Climashield®, Animal Behavior, PrimaLoft, Acure Organics, Billy Jealousy, Ramtex, Farmacy, Consinee Group (TopLine/Ningbo Textile), S. W. Basics, Renewtex, Ruggero Rossi (Rossi Lorenzo e Figli Srl), Nature’s Gate, Pure by Ami McKay, New Life, Unifi Manufacturing Inc., Singtex, Hemp Traders, Uğurteks, Shahlon Silk Industries, Viesso, Foss Manufacturing, Edoardo Miroglio (EM), Eco Balanza, Majilite, Tokyo Bags, Pacifica, Zhejiang Jinyonglai Trade Co. Ltd., Shea Moisture, DONGLIM, Obsessive Compulsive Cosmetics, Avalon Organics, Arctic Fox, Eco-Dent, Oz Naturals, Dragon Textile, Arbonne, Korres, March Textile, Body Crystal of California, Cisco Home, NatureWorks LLC, Desert Essence, One Love Organics, GEO/Watermelon Red Textile, Q Collection, Faux England, Sibu, Modern Minerals, Aromi, Pacifica, Gruppo Cinque, Nip + Fab, Method - Fabric Softener (liquid), Beauty Without Cruelty, Sam’s Natural Birch Tar Soap, Novacas, OSEA, Unifi Manufacturing Inc., Tenbro, Whole Foods Market 2X Concentrated Laundry Detergent, Nature Clean Laundry Liquids, Beyond Skin, Bare Bones Body Care, Saintyear Holding Group, Thinsulate, Ekla Home, Hello Products, SoapBox, MuLondon Organic, Radius, Aubrey Organics, Palacek, Matt & Nat, Nourish Organic, The Honest Co., Camina Leggero, Sparklehearts, PrimaLoft®, Lee Industries, Ecover Fabric Softener (liquid), ColorProof Evolved Color Care, Goop, Paula’s Choice, NCLA, Corkor, Emani, Vaute, e.l.f., Tom’s of Maine, Trader Joe’s Vegan bar soaps, Earth Mama Angel Baby, Per-fékt Beauty, Pure & Gentle Anti-Allergen Laundry Detergents, Farm Sanctuary, Freedom of Animals, Hugo Naturals, Gunas, Herban Cowboy, Shartex International Trading Co. Ltd., Sparitual, Forever New Liquid Fabric Care Wash, Every Man Jack men’s self-care products, Hipsters for Sisters, Sibu Beauty, Wild Soap Bar, Indosole, dermadoctor, Lee Coren, Native Shoes, Drunk Elephant, Mukti Organics, Kunshan Insung Plush Co. Ltd, Robert Craymer, . Puracy Natural Laundry Detergent, Pammies, The Fanciful Fox, Sustain, Tata Harper, skyn ICELAND, Attitude (liquid) Fabric Softener, Kahina Giving Beauty, Radical Skincare, Tom’s of Maine, Rodial, Faux furs from (Stella McCartney, Shrimps, Ralph Lauren, and Calvin Klein), https://www.veganmainstream.com/2011/01/19/vegan-professionals-building-a-sustainable-future/ , adopting from animal shelters, etc, etc, etc…

For today’s vegans that are craving meats and dairy (Or those that are curious), it may still be a little while yet, but were getting there (Scientists have already created bacon and hamburger meat from a harmless procedure of taking stem cells from said creatures, plus a lab created pizza that can be custom made to fit a persons daily nutritional needs while still tasting delicious, aaand researchers at Oregon State University were pleasantly surprised to find that, after working two decades with a seaweed species bred to feed abalone, they discovered that they were actually dealing with a delicious seaweed superfood called dulse that tastes like bacon when it’s fried).

Non vegan sustainability options - Feel free to correct me if any of this is incorrect, it was very, very difficult for me to find and I tried to insure that it was accurate + I left my old thoughts here too as they are all part of the journey:

The first one - the 7.5bil people scenario (If almost everyone to everyone is on board) is truly cruelty free, and you will see why after this paragraph - Hopefully : My little blurb before the list: From the middle of 2017 then doing more then enough to became an expert Flexitarian starting March 6th 2018, but I will never, ever, go to any levels below that, never, and here’s why (Just to give fair warning, these 2 videos are very, and I mean very graphic/real/powerful/Informative/etc to say the least, and they are true eye openers - As for the second one, it is a short 67second clip of deep spiritual proportions - the icing on the cake and you may want to turn the volume up on that one as it is rather low - oh, and a tasty little tidbit for all you fellow youtubers out there - While you are watching a video on youtube, you can cause that video to automatically loop and you can set it to do so at whatever part of the vid you want by changing “www.youtube.com” to “www.youtubeloop.net” (Again, while you are already watching that vid on youtube) - The vid will loop automatically right off the bat after entering it either once or twice as sometimes it does not register the first time, and there are 2 orange arrows below the vid that you can use to keep looping whatever part you want - Works for all youtube vids):

1)https://www.youtube.com/watch?v=JDudVDdsS10

2)https://www.youtube.com/watch?v=gw0xpEYWweY

When I was completely meat, dairy and harmful ingredients free I had no meat/dairy/etc (Just the rare mistake/error though). Anyways, after doing some research on how much dairy and meat products would be humanly available per person if nearly everyone or everyone in the world were to become vegan/humane as an expert Flexitarian could have that stat if said scenario happened - the 7.5bil people one (Animals dying of natural causes/etc and humanly keeping natures balance in cheque and so on). Once I got my answer, since I like to try and live my life in a theoretical world that is (As far as I am concerned) doing things right, I am going to consider treating myself every now and again, once I get my answer (Such as, a massive “pig"out of beef rice with extra beef and sweet and sour spear ribs and sweet and sour chicken balls twice a year (Roughly 36grams per sweet and sour chicken ball, roughly 21grams/small-37grams/large per sweet and sour spear rib) - Birthday and new years - who knows, maybe I’ll be able to have a few more sides of whatevs as well with this scenario in mind + 1 slice of bacon is around 25grams so I’ll have a few slices of that on special occasions also:)

Well, it’s quite amazing really. If everyone (Or close to it) became vegan now or in the not too distant future, and made their yards/properties bee friendly, if a fair number of families had lets say 2 hens each (Which could be done, especially with today’s methods/feeds/etc - The average hen can produce 1 egg roughly every 26 hours, sometimes taking 2-3 days for an egg, and although they do eat meat, love insects and mice/etc, they can still get all their proteins/etc from specialised plant feeds - The egg production can be reduced to around 80-150/year if balances are off and result in health problems and for temperatures, lighting, whether/etc), and made the available land/earth nature friendly and the likes, leaving the areas that had or still have rich enough diversity/etc alone. The estimates say that this would be possible for each person on earth to do without causing harm to the environment, or suffering to creatures/etc (Also keeping into account having enough of the carnivores/etc in the food chain to keep things healthy all around).

What would be allowed/humane with letting all the creatures live full wonderful lives with the best feeds/etc, only being put down before their time if they are too injured/etc.                                                                                                      - (100% Meat/best of the best, same for everything else, meat or otherwise, no fillers, growth hormones, crap, and, um, well, crap/etc - The kinds of animals raised in this scenario are the kinds that will allow us to still have the products that we are familiar with but many made with different meats, to have the most meat with the least imprint - meat that is still delicious of course). Also taking into account there being far, far less waste like the outrageous amount of good food and drinks that are tossed and left to go bad when not selling + other reasons (This, people should be protesting in mass about, and putting an end to it) - Anyways, these stats are of a truly humane scenario per person with a 7.5 bil population if every last solitary person on earth did this with everything being balanced, also abandoning the previously rich areas, allowing all of the previously cut forests (that are used for non vegan food and foods in areas that were once forests/etc) that either still do or once sustained good enough to truly incredible diversity (Which is pretty much every forest/ecosystem that ever was) to be reborn/etc with us helping them out, and letting nature do what it should to make them great again and maximizing good use of the earth, ghost towns, etc, etc, etc, all land cleaned up and used properly, proper structures around the world/etc with a super healthy planet, super rich diversity, lots of forests and the whole works in all the best places - Possibly even more then what is listen below:

-Around 1½-5 pounds of non cattle and non sheep meat a year (Depending on what larger non cattle/sheep creatures you consume, including chickens & turkey) if you include having a little under a ½ pound of cattle a year (Sheep is said to be a bit worse for the environment, but I can’t find exacting stats on this). Although unknown, including rats, mice, rabbits the total can be quite a bit higher, especially if you also include insects (Interesting fact: Like good wine the taste of animals improves with age, so the older they are before they die, regardless as to whether or not they have lost body mass/etc, the tastier they will be, that is of course meat from old animals that had all the best foods/environments/no alterations/etc, and have been processed right after or soon enough after death, these meats being coveted amongst the elite) and the amount of feed and negative impact on the environment when there’s too many of them would also mean less of them to keep a global eden in cheque - People have the potential to keep on making this world far, far richer/better/etc then it has even been). [Rabbits, mice and rats alone would increase the total)/etc or any other smaller critters, including mice/rats (Despite the myths and stereotypes, they are actually quite sanitary and can make great pets) and all other smaller ones, even insects/etc that can eat more then just a small amount of meat/etc, so if all that was takin’ into account, then who knows what the total would be!!].

-2-3 extra large chicken eggs/week - The average hen will produce about 265 eggs in a year. Most hens have two productive years of egg laying then taper off as they age (Top 10 best egg laying hens are: Golden Comet & other hybrids, Rhode Island Red, Leghorn, Sussex, Plymouth Rock, Ancona, Barnevelder, Hamburg, Marans & Buff Orpington) - Like cats and many other animals when their “owners” are knowledgeable enough about them, treat them well/give them a good life, they make for excellent pets and when taken care of as part of the family. On average hens will live for around 8-12 years (Sometime around 20+), and they will lay eggs whether they are mated with a cock/rooster or not, and be sure to use Backyard Vegetarian Layer Mash or other organic/vegan based feeds, ones that will meat, er, sorry, meet all of their nutritional needs/etc. Caring, less stress, good environments/conditions more often then not also leads to better/more eggs. Egg sizes for stores (Super Jumbo 77g/2.75oz or more, Jumbo 70g/2.50oz, Extra Large 63g/2.25oz, Large 56g/2.00oz, Medium 49g/1.75oz, Small 42g/1.50oz, Peewee 35g/1.25oz, Petite peewee 28g/1.00oz or less).

-37-48 grams of solid milk Chocolate worth/week (If you eat these or other stuff with milk/bars and still drink milk just subtract the total of said item from the milk you drink as well). I will have some chocolate for Easter (A solid milk chocolate bunny around 120grams), Thanksgiving (2 small chocolate Turkeys totalling around 50grams or less), Birthday (McCain chocolate cake) & Christmas (A Terry’s chocolate orange). Every now and again a chocolate bar. Note for bars, make sure there’s no butter, Milk fat, cream in the ingredients list, but having cocoa butter is good to go, I like big turk bars - They have a chocolate coating, that way, getting lots more bar, meaning lots more yum.

-W/O chocolates (Just milk), around 57ml of milk each week (I won’t drink any "around 57ml/week, what’s the point, the rest of it would just end up going baaaaaahd, besides, unless there was enough people drinking it - lolz”, besides, I’ve actually grown quite fond of the chocolate soy silk anyways (The kinds with 7grams of plant protein per 250ml), but I do incorporate milk into other products that use it - chocolate bars almost always have around 12%-15% of it’s weight in milk - On average 1kg of chocolate cake has around 190ml of milk anywhere from 140ml-200ml of either butter “any cakes with butter, well, it takes 21lbs of milk to get enough of the fat to make 1lb of butter, so, um, nope, not worth it” [Butters & milks lb and ml wise is pretty much the same, but cream I am not so sure of, it depends on how thick/creamy/etc it is (Will update further if I find out), or vegetable shortening - Also ⅔ milk + ⅓ butter makes most average creams (Other ratios for thin to thick/etc)].

-Honey (Stats unknown but expected to be crazily minute), so the occasional feeds of Maple syrup it is. With a bee friendly world each person may be able to have their share of honey every now and again too though, but it’s hard to say (Like fish, in today’s world it is truly at crisis points, each bee only produces like 1/12 teaspoon of honey in it’s lifetime and it is only really humane to take honey from abandoned hives - don’t know about you but when I was a kid and teen it was common place to see several bees through the summer, but now I consider it lucky if I see about 10/year - F*** you Monsanto!!). (According to USDA reports, 2.77 million honey-producing colonies in 2016 generated 161.8 million pounds of raw honey).

-Fish (Stats unknown), a no go for me anyways due to how devastated the ocean/aquatic life/system currently is, cause we need it where if we all did such and such, things can still become paradise (for realz), live it, will it to the cosmos, project it, believe it, ee-dawn baby.

Also, for 9bil people, sustainability of meat (Same as above with 100% Meat/best of the best/etc) - Still having a really healthy planet with great diversity, plenty of forests/etc (These stats do however max out the taking/use of milk and although still very kind, they will still lead great lives but with an expiration date (When they are just old enough to make for good meat) as these stats are less generous on the types of creatures raised for meat (Based on the average percentiles of the creatures Americans consume), still making then viewed as things, and these stats allow for more production of cocoa/ingredients for chocolate), still giving these creatures good healthy lives with pretty much all the best:

Based on a world population of 9 billion, which assumes that animals are only allowed to graze on grasslands and fed by-products not related to soy, maize or other artificial feeds, still keeping all the areas where there were once forests with the exceptions of allowing the richest of forests/environments to regrow, heal/etc, and the figure they came up with was 26 grams of meat, per person, per day. For meat solely from ruminants the figure was 19 grams. 1½ large eggs pp/pd. Plus 138 grams of milk pp/pd. 57grams of solid milk chocolate pp/pd (138grams minus the milk chocolate).

So, I got thinking to myself, why should I deny myself all this just because most or all of humanity isn’t vegan (At least not yet), or deny myself of many things that a fair number of people don’t or can’t have or aren’t using properly/etc because of the flawed system/etc, if people don’t change, then the same result will happen.

I can easily be called a hypocrite or callous for this by some, or possibly even many since the world is not like this (The 7.5bil scenario), at least not yet, but on the flip side, this could convince much more people to be far friendlier in the world the way it actually is now making it even more likely for the 7.5 bil dream scenario to occur, and if anything, this will show that the world can still have it all, if done right (…don’t…let..stuff…goo…too…waste…) you know, life your life the way you want it to be lived and try to project that energy/logic into the cosmos, live in the world you want to see/live in - one that can still become a reality - feel/live that life, project that life - project that satisfaction - believe it is reality now :)

So, anyways, I can still have a cake for my birthday (No butter, cream, if possible to find) and have a slice or two of cake from everyone elses birthday too, I can still have ice cream…er…in my dreams {1 litre of “real” ice cream contains 250ml of whole milk (Straight from animal-min to no processing) or butter milk and 250ml of heavy cream with 4 egg yolks [2 full eggs (yolks and whites) can be used but the flavour will have less richness]} then too and treat myself to it every now and again as well (Same with chocolate), all that will mean is that I will not be able to actually drink any milk (Again, what would even be the point), but that’s okay, cause I still like my subs anyways :)

I am sooooo looking forward to turkey for thanksgiving (With gravy), and every now and again a nice feed of liver & onions with the occasional Maple-leaf Vienna sausages too, just to name a few things (Make sure your adding it all up though :)

BTW, I’ve heard that rats and mice actually taste so chose to chicken that it is hard to tell the difference. Sheep meet (This review was given by an anonymous expert food critic) is said to have a richer flavour with added tastes of campfire, mushrooms, nuts, a bit of a wine like flavour with some kick to it, a hint of a butter-like taste, and kind of an earthly flavour that is relatively close to a mixture of liver and iron. It is said to often be a bit of a shock to the system at first but is very tasty once one gets use to it. As for dogs, they sound absolutely delicious, tasting like a cross between extra flavourful/rich beef and mutton (Another word for sheep flesh/meat) with added extra meaty flavouring, that cooked dog meat is actually delicious with a unique/strong meaty/fragrant mouthwatering aroma. Frogs, the flavour and texture are supposedly mild and extremely agreeable. No strong odours, no strange aftertaste, they say if you tell people they are eating premium farm raised birds that have been dunked for a while in fishy seawater, with having a bit of that taste to them, that they will believe you. Cat supposedly taste like a cross between chicken (White meat only) and frog.

Lastly, science is already able to make clones and as for bringing back extinct species of flora and fauna, even making Pokemon (lolz), eternal youth, everything worthwhile being far superior and new additions/senses/abilities, immortality with being far, far superior to the DS9 changelings/etc, who know what the future will hold, but if we don’t have enough resources left to get to any number of infinite wonders beyond wonders, well, I would hate to think of such a scenario.

[brajeshupadhyay]

What should you do with extra sourdough starter?

If you’ve spent much of the quarantine channeling your inner Gold Rush pioneer, baking sourdough bread and feeding your named starter, well, welcome to the secret floured handshake society.

Sourdough baking was a thing long before the pandemic — the earliest risen loaves date back a few thousand years — but you’ve got to move beyond banana bread sometime, especially if you can’t find any bananas or commercial yeast. You can get starter from a friend, and these days many bakeries are giving it away. It’s also easy to make yourself, requiring only some old whole grain bread, water, flour, consistent feeding and the wild yeast in the air.

I’ve made starter with pineapple juice, potatoes, grapes, dried cultures from Bahrain and Finland, torn-up old bread and locally grown and ground rye flour. I’ve been given it too, which is the most fun: in an exchange behind a truck at a local farmers market, from a baker with instructions in Japanese, sealed in a sous-vide bag at Fäviken’s bakery in Sweden. (Yes, my starter is named Magnus.)

Which brings us to the ritual joy of feeding your starter. This daily feeding (of equal parts flour and water) insures that the starter becomes active enough to bake bread — and in the process produces a daily excess of starter, which has come to be called discard, a word I greatly dislike.

Extra starter is not discard so much as it is a kind of secret ingredient, one that can be spooned into any number of recipes — rather than down your drain, which is not a good idea for your plumbing (compost it instead) or your current frugality. Here’s a list of what to do with your extra starter, other than — or after — baking boule after boule of sourdough bread.

1. Add starter to sourdough pancakes. Feed the kids and get some breakfast for yourself while you’re waiting for your dough to rise and reading about Parisian boulangeries.

2. Add starter to Sqirl’s sourdough scones. Jessica Koslow’s toast shop is currently feeding restaurant industry workers as part of the Lee Initiative; her jam is also very good atop much of what you make with sourdough starter.

3. As starter is a roughly 1:1 ratio of flour and water, use a spoonful of starter to thicken soups and sauces. This tip came from cookbook author Naomi Duguid, who was also the first person to tell me I could make starter using a slice of old bread rather than the slightly more complicated recipes requiring fermented fruit or vegetables.

4. Do a deep dive into King Arthur Flour’s website, which includes recipes that use starter in many things, including biscuits, pancakes, cakes, cookies, crackers and pizzas, as well as the obvious breads. (The site also has handy Zoom backgrounds so you can pretend you’ve gotten a job at the Vermont bakery.)

5. For maybe the most straightforward method, take a cup of starter, stir in 1/4 cup of olive oil and spread the mixture on a Silpat-lined baking sheet. Sprinkle with salt and herbs or spices (fennel pollen!), bake at 350 degrees until golden and crispy, then crack into pieces. (Great with a cheese plate. My dog loves them too.)

6. Make crepes or waffles rather than pancakes. The starter can be used as a replacement for a leavening agent or in addition to one. Mostly the starter adds some acidity and depth of flavor, in much the same way that adding yogurt to recipes does.

7. Make scallion pancakesor “trash brownies.” And then just start exploring Instagram, where bakers and home cooks have recently been documenting a pretty spectacular array of recipes using starter.

8. Make onion rings, as the starter functions similarly to batter. Or fried chicken. Yes, fried chicken.

9. Make Nancy Silverton’s warm sourdough chocolate cake, the recipe for which predated the pandemic — and Instagram. It’s on page 239 of her “Breads From the La Brea Bakery,” published in 1996, in which you’ll also find recipes for onion rings, pancakes, doughnuts, dog biscuits and a lot more, all using starter.

10. Finally, in the ultimate mashup of quarantine recipes, there is sourdough banana bread.

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[sugar-flour]

Strawberry and Juniper Doughnuts

This week, while trying to think of something to post, my mind wandered to doughnuts. Possibly one of my favourite things to make, and almost definitely my favourite thing to eat. I was then stuck with the idea of what to do with the donut-sure, I could just show you how to make a normal doughnut...but what would the point be! theres a million blogs out there, and I'm sure most of them have some form of a donut recipe. 

The idea came to me at work when chef asked me to bring him the clotted cream from the fridge-and I knew exactly what to make. Strawberries and clotted cream, an English afternoon tea inside a doughnut! 

Having decided on what I was going to make, I headed to check out Brockley Market, thinking that they would have some amazing strawberries for me to use-and I was right! 

Being this is an art blog as well as a pastry blog, I decided to try my hand at oil paints and see what I could do with this beautiful fruit. Still a work in progress, but Im really happy with how the wooden palette turned out, although it is a tad dark. 

Now, back to the doughnuts! While I was wandering around the market, I noticed a small ice cream truck, and offer they had strawberry juniper ice cream, that I had to try. Upon first taste, the juniper was fresh and clean, but I found that very quickly the flavour of the juniper disappeared. Still, I was inspired, and thought it was the perfect twist for my afternoon tea doughnut. 

So here we have it (in two different styles, because I'm indecisive) Strawberry, Juniper and Clotted Cream Doughnuts. A soft and airy doughnut, with a sweet juniper glaze, a slightly acidic strawberry and juniper jam, fresh strawberries, whipped, salted clotted cream, softened juniper, and fresh basil.  The base doughnut recipe I went for is from Thomas Keller. Ive found that he has two doughnut recipes, one using fresh yeast and one using dried. The one with fresh yeast also uses egg yolks instead of whole eggs, and after testing both, I can say I much prefer the fresh yeast version (which you can find below). It provides a much more tender crumb and a softer outside crust, which I prefer for my doughnuts.  Unfortunately, the recipe for the dough is in ounces and cups. Most scales have a function to change from grams to ounces, so thats not too big a deal, but there is not much that irritates me more than recipes in cups. They are SO INACCURATE. But there is no chef who's recipes I trust more than Thomas Keller, so I sucked it up and improvised my litre measuring jug as a cup measure, and it came out perfectly. One day I shall have the patience to convert the recipe into grams, but today is not that day. 

Fresh yeast is a lot easier to locate than it sounds, simply go to a nearby bakery, or even your supermarket bakery counter (I got mine from the local Sainsbury's) and ask if they'll sell you some-most of the time they will!

Recipes

Doughnut dough

1/4 ounce fresh yeast 1/4 cup plus one tablespoon room temperature water (I did 77g) 1/2 cup strong flour

These ingredients are to make the sponge, which is a simple step that adds extra flavour to the dough, and is definitely worth doing. Mix the yeast with the water, then add the flour and mix until smooth. Cover the bowl with clingfilm and leave at room temperature for 1 hour or until doubled in size.

1/4 ounce fresh yeast  2 tablespoons milk 1 cup plus two tablespoons strong flour 3 tablespoons sugar 1 teaspoon kosher salt (sea salt works fine and is what I use) 3 egg yolks 2 tablespoons butter (30g) Take your sponge thats doubled in size, and with a whisk, add the yeast, milk, sugar, and egg yolks. Whisk until smooth, then change the whisk for a wooden spoon or your hand. Add in the flour and mix to combine. Once all the flour is incorporated, dust the bench with some more flour and turn the dough out, ad the butter (cut into small pieces). Begin to knead the dough, using a metal scraper to loosen the dough when it starts to stick to the bench. Keep doing this until all the butter is incorporated and there are no visible pieces left. Now, test the dough for the window stage, if you can stretch it thin enough that you can see a window through it, then its ready, if it breaks, more kneading! Remember though, you need to be gentle when testing it, if you just tug the dough it will break regardless of how strong the gluten is.  The original recipe calls for melted butter, but I prefer to use soft butter. When you make a brioche (which this dough is a light variation of), you are making an emulsion with the butter and the dough. If you've ever made brioche on a hot day, and noticed it get a bit oily or split looking-this is why. The butter starts to melt if it goes over 30-something degrees (around 35 I imagine), and breaks the emulsion. So, although this is such a small amount of butter in the dough, I prefer to add it in a solid state, so as to encourage a good emulsion with the rest of the dough.  The dough will be very soft-this is good, as you are going to form it into a bowl and rest it in the fridge overnight, or at least 3 hours. During this time the gluten in the dough will continue to hydrate, meaning your dough will get a little bit firmer.  After your dough has rested, take it out of the fridge and press it down to expel all the air. The main purpose of doing this, is to create a more consistent crumb with smaller air bubbles. The first time a dough rises, it has large, uneven pockets of air-like you would see in a natural sourdough, or ciabatta. Every time you work a dough and punch it down, the air bubbles will always be smaller and finer the next time it rises.  Roll your dough to about 1cm thick, and cut with ring cutters in any size you desire. The final doughnut will be about twice the size of the original piece, so keep that in mind while cutting. If you wish to make a ring doughnut, then use a smaller cutter (or a bottle lid if you don't have a cutter small enough) to create a hole in the centre.  Move your doughnuts to a very lightly floured baking sheet, and cover very lightly with a layer of cling film. You want to check the time at this point, because you only want to leave them here for 15 minutes, maximum 25 if its a very cold day. Normally, we would leave a yeasted dough to rise until double in size, but you don't want to do that with a fried dough. Normally when baking a dough we have a small amount of oven spring-this is the fast rise of the yeast caused by the heat that causes the dough to grow rapidly in the first five minutes of being in the oven. Because a doughnut is having such a direct contact with the heat of the oil, the oven spring is much larger than a normal bread, and if you were to prove the dough more than 15 minutes it would grow huge air pockets and collapse as soon as you took it out of the fryer.  5 Minutes in to the end of the 15, begin to heat up your oil in a wide pot. You want the oil to be at least 2-3 cm deep, and you want to use a flavourless vegetable oil. Deep frying at home seems to scare a lot of people but its actually very easy. The most important thing is to keep an eye on temperature. I cooked my doughnuts with the oil between 170-180 degrees. I found 175 was best for doughnuts without holes, and 180 is best for doughnuts with holes. This is because the hole allows the doughnut to cook quicker, so can be done at a higher temperature to achieve the desired colour, if you cook a doughnut without a hole at 180, it will brown too quickly and will be darker than you want before it is cooked through.  Once your oil is at temperature, gently lower your doughnuts into the oil, don't drop them in as the oil will splash and burn you. It is very important not to overcrowd the pot, I didn't cook more than 3 doughnuts at once, as they should have plenty of room to move and float around. One of the tell tale signs of a good doughnut is the pale ring around the middle, as this means it was light enough to float.  As soon as the one side starts to brown, flip the doughnut over and keep a close eye on them. You want a light golden brown and you need to remember that it will keep browning ever so slightly after being removed from the oil due to residual heat. It should take no more than 30 seconds on each side, even less sometimes, to cook your doughnuts. I always cut open the first one I cook to check if its done or not, and adjust my cooking method if necessary-the last thing you want to end up with is a whole batch of raw doughnuts! As soon as the doughnuts come out of the oil, put them on some paper towel to drain and cool. Once finished frying, allow your oil to cool completely before handling. Once mine was cold I poured it back into the empty bottle (I used a small 500ml bottle) and then threw it away. Be careful, because if you pour it down the drain it will solidify and block your pipes. 

Juniper Syrup

150 ml water 100g sugar 10g dried juniper berries

Put everything in a pot and bring to a rolling boil. Boil for two minutes, then take off the heat and cover with clingfilm. Leave to cool at room temperature. 

Strawberry Juniper Jam 100g strawberries, chopped in 4 with the green removed 50g strained juniper syrup 5g lime juice

Mix the strawberries with the syrup, and bring to a boil,stirring constantly to prevent it from catching. Cook for about five minutes until thick. You want it to be slightly thicker than normal jam as you don't want the jam to leak out of the donuts. Add the lime juice at the end and leave to cool. 

Whipped Clotted Cream

150g clotted cream 15g icing sugar a big pinch of sea salt

Mix everything together with a whisk, and whisk until thick, be careful because this will over whip very very easily. Reserve in a piping bag if making the filled doughnut, or in a bowl if making the ring doughnut. 

Juniper Glaze

Juniper syrup Icing sugar Mix whatever juniper syrup you have left with icing sugar, using a whisk to remove all lumps. You want the glaze to be mostly white, and slightly thick, about the consistency of thick pouring cream. 

To Serve

Fresh Strawberries Basil Leaves Juniper Berries reserved from juniper syrup Flower Petals Sea Salt

If you are making the ring doughnut:

Dip the doughnut in the glaze, and hold upside down for about 30 seconds to allow excess glaze to drip off. Put in the middle of a plate, and fill the hole with the strawberry jam. Make a small quenelle of the clotted cream and place on the edge of the doughnut. Top with strawberries cut into eights, sprinkle with some fresh flower petals, and some chiffonade basil. Sprinkle on a tiny bit of sea salt. Cut some of the juniper berries into quarters, and place 3 around the doughnut. Serve!

If you are making the filled doughnut:

Put the strawberry jam inside a piping bag with a small round tip. Fill the doughnut through the side, squeezing in about 1tablespoon of jam, you should feel the doughnut get heavy. Once filled, dip in the glaze and hold upside down for about 30 seconds to allow excess glaze to drip off. Pipe a ball of clotted cream on the top, and cover with strawberries that have been cut into eights. Like the other doughnut, decorate with the juniper berries and flower petals, and sprinkle on a tiny bit of sea salt. Finish with basil chiffonade and serve. Enjoy!

[brajeshupadhyay]

If you’ve spent much of the quarantine channeling your inner Gold Rush pioneer, baking sourdough bread and feeding your named starter, well, welcome to the secret floured handshake society. Sourdough baking was a thing long before the pandemic — the earliest risen loaves date back a few thousand years — but you’ve got to move beyond banana bread sometime, especially if you can’t find any bananas or commercial yeast. You can get starter from a friend, and these days many bakeries are giving it away. It’s also easy to make yourself, requiring only some old whole grain bread, water, flour, consistent feeding and the wild yeast in the air. I’ve made starter with pineapple juice, potatoes, grapes, dried cultures from Bahrain and Finland, torn-up old bread and locally grown and ground rye flour. I’ve been given it too, which is the most fun: in an exchange behind a truck at a local farmers market, from a baker with instructions in Japanese, sealed in a sous-vide bag at Fäviken’s bakery in Sweden. (Yes, my starter is named Magnus.) Which brings us to the ritual joy of feeding your starter. This daily feeding (of equal parts flour and water) insures that the starter becomes active enough to bake bread — and in the process produces a daily excess of starter, which has come to be called discard, a word I greatly dislike. Extra starter is not discard so much as it is a kind of secret ingredient, one that can be spooned into any number of recipes — rather than down your drain, which is not a good idea for your plumbing (compost it instead) or your current frugality. Here’s a list of what to do with your extra starter, other than — or after — baking boule after boule of sourdough bread. 1. Add starter to sourdough pancakes. Feed the kids and get some breakfast for yourself while you’re waiting for your dough to rise and reading about Parisian boulangeries. 2. Add starter to Sqirl’s sourdough scones. Jessica Koslow’s toast shop is currently feeding restaurant industry workers as part of the Lee Initiative; her jam is also very good atop much of what you make with sourdough starter. 3. As starter is a roughly 1:1 ratio of flour and water, use a spoonful of starter to thicken soups and sauces. This tip came from cookbook author Naomi Duguid, who was also the first person to tell me I could make starter using a slice of old bread rather than the slightly more complicated recipes requiring fermented fruit or vegetables. 4. Do a deep dive into King Arthur Flour’s website, which includes recipes that use starter in many things, including biscuits, pancakes, cakes, cookies, crackers and pizzas, as well as the obvious breads. (The site also has handy Zoom backgrounds so you can pretend you’ve gotten a job at the Vermont bakery.) 5. For maybe the most straightforward method, take a cup of starter, stir in 1/4 cup of olive oil and spread the mixture on a Silpat-lined baking sheet. Sprinkle with salt and herbs or spices (fennel pollen!), bake at 350 degrees until golden and crispy, then crack into pieces. (Great with a cheese plate. My dog loves them too.) 6. Make crepes or waffles rather than pancakes. The starter can be used as a replacement for a leavening agent or in addition to one. Mostly the starter adds some acidity and depth of flavor, in much the same way that adding yogurt to recipes does. 7. Make scallion pancakesor “trash brownies.” And then just start exploring Instagram, where bakers and home cooks have recently been documenting a pretty spectacular array of recipes using starter. 8. Make onion rings, as the starter functions similarly to batter. Or fried chicken. Yes, fried chicken. 9. Make Nancy Silverton’s warm sourdough chocolate cake, the recipe for which predated the pandemic — and Instagram. It’s on page 239 of her “Breads From the La Brea Bakery,” published in 1996, in which you’ll also find recipes for onion rings, pancakes, doughnuts, dog biscuits and a lot more, all using starter. 10. Finally, in the ultimate mashup of quarantine recipes, there is sourdough banana bread. window.fbAsyncInit = function() { FB.init({ appId : '119932621434123', xfbml : true, version : 'v2.9' }); }; (function(d, s, id){ var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) {return;} js = d.createElement(s); js.id = id; js.src = "https://ift.tt/1sGOfhN"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); The post What should you do with extra sourdough starter? appeared first on Sansaar Times.

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