island⁹⁴

During an AmeriCorps icebreaker, I matched my desire to learn vegan baking with someone who knew how. Who say’s icebreakers are worthless (well, I sometimes do). I got the following two tips:

Egg Substitute: Use an amount of water equal to an egg (maybe ~1/4 cup) and mix in tablespoon of ground flax-seed

Best Oil: Coconut Oil is the best oil to use for moistness and tastiness. Of course, it’s really bad for you, but who cares.

When pan-frying or oven-frying potatoes, put on salt at the end. Salt will draw out moisture during cooking and keep the potatoes from crisping.

- from Eric Martin while he was cooking delicious breakfast-potatoes.

1 cup flour (I’ve been using white whole wheat)
1 egg
~2tbps cool water

1. Mix flour and egg, adding water until flour is just moistened and sticks together
2. Let rest for 5 minutes
3. Knead the dough for 2 minutes. Or you can do it for 10 minutes; more kneading means better developed gluten and a “smoother” noodle.
4. Let rest 10 minutes
5. Roll out or whatever

(adapted from a cooks.com recipe

bq. I have been writing blog postings offline on my commute to and from work but just forget to post them when I get home. Sorry for any delays. !(alignright)http://static.flickr.com/20/68517300_e2619db2fd_m.jpg!:href=http://www.flickr.com/photos/atomicworkshop/68517300/ This last Sunday, Jessica and I headed over to one of my coworker's homes up in Sommerville to nosh on another turkey (squash lasagna for vegetarian Jessica), and all the fixins' meal. It was delicious.

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