This is a super simple breakfast, lunch, or dinner that takes less that 10 minutes to get ready
- 1 slice of bread – can be gluten free
- 1 egg
- Small amount of butter or oil
- Medium sized saucepan
- Lid to saucepan
- Slice a circle inside piece of bread large enough to hold 1 egg yolk.
- Remove bread inside circle.
- Heat of saucepan until quite warm.
- Add butter, coconut oil, or vegan butter.
- Once melted, add outside of bread. You will not need the inside circle.
- Crack egg into center hole.
- Cover with lid
- Cook until bubbly and slightly crispy.
- Flip over and cook until desired cooked amount.
Cinnamon-rolls (Gf, V)
Cinnamon Rolls (for Yumi)
- Rolling pin or dowel
- Small bowl
- Pastry brush like this one
- Un-flavoured dental floss or thread cut about 12 in (30 cm)
Bake for 20 – 25 minutes at 375 f (190 c)
- Prepare the dough at https://pandabaker.com/2020/05/16/enriched-dough-gf-v/
- Roll out the dough to a rectangle about 1 inch (3 cm) thick.
- In a small bowl, melt the butter or coconut oil.
- Spread over the dough with a pastry brush like this one.
- In a different bowl, mix together both sugars and all the spices that you want to use.
- Sprinkle over the dough that has either butter or coconut oil on it.
- Roll up the dough so that you get the longest roll possible.
- Using unflavoured dental floss or thread, slide it under the roll so that it is about 1 inch (2.5 cm) from one end.
- Cross the ends of the floss/thread over the dough log.
- Pull tight to slice.
- Place in a greased pan. They normally fit into two 9×13 pans. Continue until all rolls are cut.
- Cover with a tea towel and let rise for about 30 minutes or until puffy.
- Preheat oven to 375 f (190 c) about 5 – 10 minutes before rolls are done rising.
Bake for 20 – 25 minutes are 375 f (190 c)
- Non-stick pan or cast iron for baking
- Optional stand mixer
Bake for 25 – 30 minutes at 350 degrees
- Prepare dough – recipe at https://pandabaker.com/2020/04/15/bread/
- Melt butter
- Add olive oil until butter is fully incorporated.
- Add salt, oregano, cheese, and egg yolk.
- Roll out dough to about a 1/2 inch thick.
- Spread filling on dough until fully covered.
- Roll up the dough into a log
- Pinch the seam to close.
- Cut the logs into inch thick pieces.
- Place in a nonstick pan or cast iron pan.
- Let rise until puffy, about 1/2 hour.
Bake for 25 – 30 minutes at 350 degrees
- Noodles of choice – can be store-bought or homemade
- Veggies of choice – peppers, zucchini, carrot, etc
- Protein – tofu, tempeh, veggie sausage, etc
- Spices of choice
- Optional cheese for topping
- Medium pot
- Medium/small pan
- Wooden spoom
- Cast iron pan or glass container that can go in the oven
Bake at 170 C (350 F) for about 10 minutes
- Boil a pot of water with some salt to lower the boiling level.
- Once at a rolling boil, cook noodles until the desired amount of cooking.
- Drain and set aside.
- Cook veggies until desired texture.
- Cook protein if raw or some veggie sausages are pre-cooked so do cook those.
- Pour all prepared ingredients and spices into the cooking vessel.
- Optional – grate cheese on top of ingredients.
Cook for 10 – 15 minutes at 350 f (170 c) until warmed up and slightly crispy on the top
Pho is a delicious soup but one that takes a long time to prepare because you make everything on its own and then put it together but it is worth the time.
Broth – use these ingredients for best Pho taste
- 1 onion
- 1 small garlic
- 1 T un-flavorful oil like sesame, corn, or sunflower
- 4 cardamom pods or about 1 t ground cardamom
- 2 star anise or about 1 t anise seeds
- 1 – 2 cloves or about 1 t ground cloves
- 1 cinnamon stick
- 1 T coriander seed
- 6 cups veggie broth ( can use Bouillon or ready made broth – all brands have different amounts so use whatever amount the package says)
Veggies – at least one of each category
- Tough veggies – potatoes, veggie sausage*, mushrooms*
- Medium veggies – carrots, tofu*, broccoli, snap peas, corn, etc
- Light veggies – kale, bok choi, spinach etc
Toppings – anything you want to top your soup
- Onion, scallion, Thai basil, limes, anything works
- Cut the onion and ginger in half. Place both on the sheet pan cut side down.
- Broil for 15 – 20 minutes until all sides of the onion and ginger are charred.
- Set aside to cool while continuing with the broth.
- In a large pot, mix the oil and any whole spices you have meaning only put in the seeds, sticks, and pods, but not the ground spices if you have any.
- Cook for about 3 – 5 minutes until all spices are aromatic.
- Add any ground spices to the oil now.
- Add veggie broth or water plus Bouillon to spice mix.
- Continue to cook meanwhile preparing veggies. The cinnamon stick and ginger should be removed after 10 minutes of cooking in the broth to not have too much cinnamon or ginger.
- By the time the soup is done, it should have been cooking for 30 – 35 minutes with the broth in it.
- Cut, chop, or dice veggies into desired sizes. Some ingredients are *ed which means that you should cook them for a little while on their own before entering the soup. The rest are fine to just cook in the soup.
- Put in any tough veggies that you are using. They will need to cook for about
- After the tough veggies are in for about 10 minutes, add the medium veggies. They will need less time.
- After about 5 minutes, put in the light veggies. You don’t want them to be overcooked so turn off the burner and stop cooking them.
- Cook the noodles however the package explains until al dente.
- Put the noodles in serving dish and pour broth and veggie over.
- Top with topping of choice.