Bagels (Gf, V)

Ingredients:

  • 1 1/4 cup warm water
  • 1 packet or 2 1/4 t active dry yeast
  • 3 – 3 1/2 cups flour
  • 1 – 2 T sugar
  • Salt
  • 2 T oil
  • Water
  • Toppings of choice

Special tools:

  • Large pot
  • Slotted or mesh spoon

Steps:

  • Mixing bowl
  • Bread pan or baking vessel

Steps

  1. Mix together 1/2 cup warm water, sugar, and yeast.
  2. Let rest for about 10 minutes until yeast starts to bubble. If the yeast does not smell and start to bubble, your yeast has died and you need new yeast. Your bread will not work.
  3. In a different bowl, mix together flour, oil, and salt.
  4. Make a well in the center of the flour mixture
  5. Pour yeast mixture into flour well. Stir until blended.
  6. Add the remaining 1/3 cup water slowly until the dough becomes a workable consistency.
  7. Knead for 10 to 15 minutes. Trying to add in as much of the remaining 1/2 cup of flour to create a stiff but fluffy dough.
  8. Set in a warm place to rise. About 1 – 2 hours depending on how warm your house is. If your house is really cold, you can warm up the oven for 30 seconds. Then turn it off and put the dough in there to rise.
  9. Divide dough into 8 pieces
  10. Form each piece into a ball and create a hole in the middle to form a bagel shape.
  11. In a large pot, boil water that is filled 3/4 of the way up the pot.
  12. Using a slotted spoon, place one of the bagels in the water.
  13. Let cook for 1 – 2 minutes on each side. The longer it cooks, the more fluffy. The shorter it cooks, it will be denser.
  14. Repeat process with the other 7 bagels.
  15. Sprinkle with toppings of choice.
  16. Bake at 425 f for 20 – 25 minutes.

Popeye sandwich (Gf, Veg)

This is a super simple breakfast, lunch, or dinner that takes less that 10 minutes to get ready

Ingredients:

  • 1 slice of bread – can be gluten free
  • 1 egg
  • Small amount of butter or oil

Special tools:

  • Knife
  • Medium sized saucepan
  • Spatula
  • Lid to saucepan

Steps:

  1. Slice a circle inside piece of bread large enough to hold 1 egg yolk.
  2. Remove bread inside circle.
  3. Heat of saucepan until quite warm.
  4. Add butter, coconut oil, or vegan butter.
  5. Once melted, add outside of bread. You will not need the inside circle.
  6. Crack egg into center hole.
  7. Cover with lid
  8. Cook until bubbly and slightly crispy.
  9. Flip over and cook until desired cooked amount.

Indian Flavoured Rice w/ Cashews (Gf, V)

Ingredients:

  • 1 T (15 ml) oil
  • 1 1/2 (280 g) cup rice
  • 14 oz or 1 3/4 cups (115 ml) coconut milk
  • 14 oz or 1 3/4 cups (115 ml) vegetable broth
  • 1/2 t (2 g) cumin
  • 1/2 t (2 g) coriander
  • Salt to taste
  • 1/2 t (2 g) turmeric
  • 1 bay leaf
  • 3/4 – 1 cup (110 – 150 g) halved cashews
  • Optional peas, corn, or other vegetables

Special tools:

  • Large pan or skillet

Steps:

  1. In a large pan or skillet, add the oil and rice.
  2. Saute for 1 – 2 minutes until all rice is covered with oil and warm.
  3. Add coconut milk and vegetable broth.
  4. Bring to a boil then add cumin, coriander, salt, turmeric, the bay leaf, and cashew halves.
  5. Cover and reduce heat to low.
  6. Cook, stirring every 1 – 2 minutes until rice is tender and all liquid is cooked off. About 20 – 25 minutes.
  7. Remove bay leaf and serve.

Cucumber Soup (Gf, V)

Ingredients:

  • 2 lbs (900 g) cucumber – this is about 2 large cucumbers
  • 1 1/2 cup (350 ml) plain yogurt – can be dairy free
  • 1/2 or 1 lemon
  • 1 small shallot – chopped
  • Garlic to taste
  • 1/3 cup (50 g) fresh dill or less than 2 T dried dill
  • 1/4 cup (30 g) flat-leaf parsley
  • 1/4 cup (60 ml) olive oil
  • Salt to taste
  • Pepper

Special tools:

  • Blender or food processer

Steps:

  1. Chop up cucumbers to be able to fit into you food processer or blender.
  2. Add cucumbers, yogurt, lemon, shallot, garlic, dill, parsley, and olive oil.
  3. Blend until smooth and liquidy,
  4. Season with salt and pepper
  5. Cover and refrigerate for at least 8 hours or overnight.
  6. Season again before it disappears.

Enriched Dough Fillings

Dough recipe:

https://pandabaker.com/2020/05/16/enriched-dough-gf-v/

Fillings for:

Cinnamon-rolls (Gf, V)

Cheezy-rolls (Gf)

Cinnamon Rolls (for Yumi)

Ingredients:

Special tools:

  • Rolling pin or dowel
  • Small bowl
  • Pastry brush like this one
  • Un-flavoured dental floss or thread cut about 12 in (30 cm)

Baking directions:

Bake for 20 – 25 minutes at 375 f (190 c)

Steps:

  1. Prepare the dough at https://pandabaker.com/2020/05/16/enriched-dough-gf-v/
  2. Roll out the dough to a rectangle about 1 inch (3 cm) thick.
  3. In a small bowl, melt the butter or coconut oil.
  4. Spread over the dough with a pastry brush like this one.
  5. In a different bowl, mix together both sugars and all the spices that you want to use.
  6. Sprinkle over the dough that has either butter or coconut oil on it.
  7. Roll up the dough so that you get the longest roll possible.
  8. Using unflavoured dental floss or thread, slide it under the roll so that it is about 1 inch (2.5 cm) from one end.
  9. Cross the ends of the floss/thread over the dough log.
  10. Pull tight to slice.
  11. Place in a greased pan. They normally fit into two 9×13 pans. Continue until all rolls are cut.
  12. Cover with a tea towel and let rise for about 30 minutes or until puffy.
  13. 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)

Cheezy rolls(Gf)

Ingredients:

Special tools:

  • Non-stick pan or cast iron for baking
  • Optional stand mixer

Baking directions:

Bake for 25 – 30 minutes at 350 degrees

Steps:

  1. Prepare dough – recipe at https://pandabaker.com/2020/04/15/bread/
  2. Melt butter
  3. Add olive oil until butter is fully incorporated.
  4. Add salt, oregano, cheese, and egg yolk.
  5. Roll out dough to about a 1/2 inch thick.
  6. Spread filling on dough until fully covered.
  7. Roll up the dough into a log
  8. Pinch the seam to close.
  9. Cut the logs into inch thick pieces.
  10. Place in a nonstick pan or cast iron pan.
  11. Let rise until puffy, about 1/2 hour.

Bake for 25 – 30 minutes at 350 degrees

Enriched Dough (Gf, V)

Ingredients

  • 1 cup (240 ml) milk – can be dairy-free
  • 1/3 cup (60 g) white sugar or 1/4 cup (70 g) maple syrup
  • 1/3 cup (80 g) butter or coconut oil
  • Pinch of salt
  • 2 eggs or 1/2 cup (120 ml) applesauce
  • 4 1/3 cup (520 g) all-purpose flour (can be gluten-free but might need xanthan gum)
  • 1 package or 2 1/4 t (7 g) active dry yeast

Special tools

  • Medium-sized saucepan or pot
  • Large bowl
  • Spoon or spatula

Steps:

  1. In a medium-sized saucepan or pot, mix together the milk, sweetener, butter or coconut oil, and salt.
  2. Heat until all is a liquid and butter and sweetener is melted.
  3. Do not heat for too long or else it will kill the yeast and cook the egg/applesauce.
  4. In a large bowl, mix together 2 cups of the flour and the yeast.
  5. Add the warm liquids and egg or applesauce.
  6. Using a spoon or spatula, mix until combined.
  7. Try to mix in as much of the remaining 2 1/3 cup (300 g) flour as you can.
  8. Turn out dough and knead for 3 – 5 minutes.
  9. Let rise for about 1 – 2 hours or until it has doubled in size.
  10. Punch dough down.
  11. Shape and bake as directed for specific filling.

Peanut sauce (Gf, V)


Ingredients

  • Peanut butter (or any nut butter)
  • Soy sauce or tamari
  • Maple syrup
  • Apple cider vinegar – About 1 – 2 T depending on how much peanut butter you use but don’t add too much or it won’t taste very great
  • Lime or lemon juice
  • Optional peanuts for garnish

Special tools

  • Small saucepan

Steps:

  1. In the saucepan, add in the peanut butter, soy sauce, maple syrup, vinegar, lime, and a small amount of water.
  2. Cook on low heat until everything is dissolved.
  3. If the sauce looks too thick or looks separated, add in some more water and cook down until dissolved and the texture you are looking for.

Falafel (Gf, V)

Ingredients

  • 3 cups (400g) cooked beans – garbanzo beans are best but if you only have a different type of bean, that should work
  • Garlic to taste
  • Cumin to taste
  • Coriander or cilantro to taste
  • Parsley to taste
  • 2 – 5 T flour of choice
  • Salt and pepper to taste
  • Oil – to cook
  • Optional chopped nuts – walnuts, almonds, etc

Special tools

  • Food processer
  • Large pan
  • Spatula
  • Paper towel
  • Plate

Steps:

  1. In a food processer, put the beans, garlic, cumin, coriander or cilantro, and parsley.
  2. Blend until beans are quite mushy but there are still some lumps. You don’t want to blend it too much or else it will turn into a humus like consistency.
  3. Stir in the flour, salt, and pepper, and optionaly the nuts.
  4. Roll falafel mixture into balls about the size of a walnut.
  5. In a large pan, heat up enough oil so that if you put a ball in, it would go up about 1/4 of the ball.
  6. Once the oil is heated up, put 4 – 5 balls into the oil.
  7. Once crispy on one side, continue flipping over until all of the te outside is crispy.
  8. Place on a paper towel on top of a plate to drain all excess oil.
  9. Cook all falafel like you did the first few.

Noodle bake (Gf, V)

Ingredients

  • Noodles of choice – can be store-bought or homemade
  • Salt
  • Veggies of choice – peppers, zucchini, carrot, etc
  • Protein – tofu, tempeh, veggie sausage, etc
  • Spices of choice
  • Optional cheese for topping

Special tools

  • Medium pot
  • Medium/small pan
  • Spatula
  • Wooden spoom
  • Cast iron pan or glass container that can go in the oven

Baking directions:

Bake at 170 C (350 F) for about 10 minutes

Steps:

  1. Boil a pot of water with some salt to lower the boiling level.
  2. Once at a rolling boil, cook noodles until the desired amount of cooking.
  3. Drain and set aside.
  4. Cook veggies until desired texture.
  5. Cook protein if raw or some veggie sausages are pre-cooked so do cook those.
  6. Pour all prepared ingredients and spices into the cooking vessel.
  7. 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 soup(Gf, V)

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.

Ingredients:

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

Noodles

  • Long noodles or rice

Toppings – anything you want to top your soup

  • Onion, scallion, Thai basil, limes, anything works

Special tools

  • Large pot
  • Sheet pan

Steps

  1. Cut the onion and ginger in half. Place both on the sheet pan cut side down.
  2. Broil for 15 – 20 minutes until all sides of the onion and ginger are charred.
  3. Set aside to cool while continuing with the broth.
  4. 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.
  5. Cook for about 3 – 5 minutes until all spices are aromatic.
  6. Add any ground spices to the oil now.
  7. Add veggie broth or water plus Bouillon to spice mix.
  8. 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.
  9. By the time the soup is done, it should have been cooking for 30 – 35 minutes with the broth in it.
  10. 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.
  11. Put in any tough veggies that you are using. They will need to cook for about 
  12. After the tough veggies are in for about 10 minutes, add the medium veggies. They will need less time.
  13. 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.
  14. Cook the noodles however the package explains until al dente.
  15. Put the noodles in serving dish and pour broth and veggie over.
  16. Top with topping of choice.