We’re up at Sideways Cottage for the week to check on the place and attend a few appointments in Courtenay (most of which concern the pups). I’ve been looking forward to cooking from scratch because I tend not to do it as much in town. I still make bread and occasionally even seitan, but it’s hard to do my labour-intensive chickwheat or to roll out a pie at the condo because the kitchen has so little extra counter space.
So in the last couple of days, I’ve made two loaves of bread and a lovely pot of delicious soup!
Instant Pot Coconut Curry Chickpea Soup
Click “saute” on your Instant Pot, add the oil, and saute until onions are transluscent:
- 1 tbsp canola oil
- 1 chopped onion
- 3 cloves garlic
Add and saute for another minute:
- 1 TBS and 1 tsp yellow curry powder
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp coriander
Add:
- 2 cans chickpeas, drained
- 3 TBS Better Than Bouillon Vegetable Base (dissolved in the boiling water)
- 6 cups boiling water
- 2 cans coconut milk
- 1 potato, peeled and chopped
- 1 cup carrots, peeled and thickly sliced
Stir, close the Instant Pot and set on “manual” for 0 minutes. If you prefer your vegetables on the mushier side, you can set it for one or two minutes, but I find 0 minutes works best! The soup is ready when the pot achieves optimum pressure.
When the cycle completes, do a quick release, open the pot, add the following, stir and put the top back loosely on top for five minutes:
- 150 grams spinach, chopped
Now for the bread, both of which I made in the bread machine, but baked in the oven.
Bread Machine Honey-Oat Bread
Add the following to the bread machine in the following order and hit the “dough” function, which should be about 1.5 hours:
- 1 1/8 c soy milk (or any plant-based milk)
- 1/4 c honey
- 1.5 tsp salt
- 60 grams softened plant-based butter
- 100 grams oats
- 360 grams AP flour (if you’re in the US, use bread flour)
- 7 grams yeast
When the cycle completes, remove the dough and place in an oiled loaf pan, cover, and let proof for about an hour.
Once the bread has risen, mix together:
- 1 TBS maple syrup
- 1 TBS milk
Brush the top of the loaf with the mixture and sprinkle a handful of oats over the top. Split the top lengthwise with a bread knife.
Pre-heat oven to 360 and bake for about 30 to 35 minutes until an internal temperature of 200 degrees is achieved.
Let the bread cool for about an hour before slicing.
I’d also been dying to try a recipe for potato bread, but most recipes call for potato flakes, and I happen to have a big jar of them here at Sideways Cottage. I bought them for a certain seitan recipe that, if I recall, was quite delicious.
I used this as my source recipe for the bread because I wanted an enriched dough; however, I veganized it by replacing the egg with aquafaba and the butter with vegan butter. I also used AP flour because Canadian AP flour has the same amount of protein as American bread flour.
Vegan Enriched Potato Bread
Add the following to the bread machine in the following order and hit the “dough” function, which should be about 1.5 hours:
- 1 1/4 c warm water
- 130 grams aquafaba
- 43 grams softened plant-based butter
- 1.5 tsp salt
- 1 TBS sugar
- 2/3 cup potato flakes (instant mashed potatoes)
- 480 grams AP flour (if you’re in the US, use bread flour)
- 9 grams yeast
When the cycle completes, remove the dough and place in an oiled loaf pan, cover, and let proof for about an hour.
Pre-heat oven to 360 and bake for about 30 to 35 minutes until an internal temperature of 200 degrees is achieved.
Let the bread cool for about an hour before slicing.
Both loaves of bread are scrumptuous! Definitely recipes I’ll make again and again!
And today is our dear little Shelby’s third birthday, so in his honour, I give you “Everything Reminds Me of My Dog” by Jane Siberry, who we saw at the Rickshaw a couple of months ago.
Sadly, she did not sing this song, but rather performed a rather endless spoken word piece. Oh well, at least the opening act was great!
Sideways Cottage... 