Plant-Based Times Monthly
Springing To Life | Edition #4
🟡 In This Edition:
Nutritional Facts: How many veggies do you really need?
Tool Kit: The essentials every plant-powered kitchen needs.
Bake It 'Til You Make It: Mung Bean Quiche + Whole Wheat Bread
Happy Monday!
Change is in the air, spring is doing its thing. But hey, tap water is still free… for now.
Here’s a tasty recession indicator for you: Despite the big push for return-to-office, people bought fewer lunches last year than they did during peak pandemic times in 2020. Yep, desk salads and brown-bag lunches are officially back in fashion. With restaurant prices going up, it’s no wonder folks are choosing Tupperware over takeout.
On the bright side . . . let’s be honest, most restaurant vegan options often include such delicacies as water, salt and pepper and avocado that costs more than rent.
🟡 Top Reads
Missed April’s hits? Catch up here:
🟡 Recipes
Whole Wheat Bread Recipe
Powered by 100% whole wheat flour, and a bit of elbow grease.
This one’s for the carb-curious: springy, hearty, and just the right amount of crusty.
Ingredients:
2 cups whole wheat flour (King Arthur Flour recommended)
2 cups bread flour (or sub ¾ cup with vital wheat gluten for extra structure)
1 ½ teaspoons salt
1 ¼ cups water
For the Yeast Mixture:
⅓ cup really warm water (think bathwater warm, not lava hot)
2 ¼ teaspoons active dry yeast
Optional Add-Ins:
1 Tablespoon maple syrup (for a touch of sweetness)
1 Tablespoon olive oil (for a springier texture)
Ground nuts or seeds (for extra crunch and nutrition)
Instructions:
Mix the Dough (Part 1)
Combine the whole wheat flour, bread flour, salt, and 1 ¼ cups of water in a large bowl. Mix until just combined. Cover and let it sit for 30 minutes (this rest period helps the flour hydrate and kick-starts gluten development).Activate the Yeast
In a separate bowl, mix ⅓ cup of warm water and 2 ¼ teaspoons of active dry yeast. Let it sit for 10 minutes until it’s foamy and bubbly. (This means your yeast is alive and ready to work its magic.)Mix the Dough (Part 2)
Add the yeast mixture (and optional maple syrup and olive oil, if using) to the flour mixture. Knead the dough until it passes the “windowpane test”—this means you can stretch a small piece thin enough to see light through it without tearing. (Pro Tip: If your arms get tired, cover the dough and let it rest for 10 minutes. This gives gluten time to relax and makes kneading easier.)First Rise: Let It Double
Cover the dough and let it rise in a warm spot until it doubles in size. This could take 1-2 hours depending on room temperature.Shape the Dough
Lightly wet your countertop and gently pat the dough into a square. Fold it like a letter (fold one side over the center, then the other side) and tuck the ends under to form a loaf shape. Place the dough into a greased or oiled loaf pan and cover it loosely.Second Rise: Proof the Dough
Let the dough rise again until it’s at least an inch above the edge of the pan. While it’s rising, preheat your oven to 400°F.Bake!
Once the dough has risen, bake the loaf for 20 minutes, or until the internal temperature reaches 200°F. (This is super important—bread that’s underbaked can be dense and gummy.)Cool Completely (Yes, Really)
Resist the urge to cut into your freshly baked loaf right away. Let it cool almost completely before slicing. (The cooler, the better - this helps the crumb set and prevents it from becoming squished.)
Bonus Tips & Variations:
Want More Rise? Replace ¾ cup of bread flour with vital wheat gluten. This strengthens the dough and allows for a higher rise with less kneading.
Flavor Boost: Add ground nuts, seeds, or even a sprinkle of cinnamon for extra flair.
Bread Troubleshooting: Not getting the rise you want? Double-check your yeast’s freshness and give the dough enough time to proof. Bread-making takes patience, but the results are so worth it.
Capital Grains: Want sourdough without the commitment? The Sourdough Sidekick automates starter feedings for $134. It's available on Indiegogo, and comes with a side of guilt from your ancestors.
More Recipes:
Fresh Start: Bake a savory, fluffy moong dal and kala namak quiche. Perfect for brunch, meal prep, or baffling your egg-loving friends.
🟡 Learn, Listen & Watch
Extending Reality: Augment Reality is being used to focus on improving plant-based dietary habits . . . because why just eat a salad when you can virtually high-five a tomato farmer?
Feeding Curiosity: PETA's “Eat Without Experiments” program details which food and drink brands are still testing on animals.
Dietary Dilemma: Forks Over Knives stages a friendly oil fight: Is olive oil a healthy fat or a slippery slope?
🟡 Notable Note
Cheese It: Tempeh Parmesan is a thing, and we’re not mad about it.
🟡 Catch Up
Missed last month’s newsletter? We’ve got you:
Plant-Based Times Monthly #3 →
🟡 Quote of the Month
“Muddy water is best cleared by leaving it alone." — Alan Watts
🟡 Save the Date
Vegan Festival Calendar: Powered by HappyCow. Find vegan events near you and maybe even plan a tofu-fueled getaway.