Whole Wheat Hotdog or Hamburger Buns

Oh me oh my these things are good. If you like mooshy gooshy buns (of the food kind) like I do, you'll understand my enthusiasm over mastering making these squishy blobs of bready joy.

You can shape them into long buns for seitan sausages, or round ones for veggie burgers.

The original recipe is Vegan Dad's. That guy is a seriously talented chef! My adapted version has a much simpler method, and is a half batch. This will give you either 6 sausage or 6 hamburger buns.


Whole Wheat Buns

[Adapted version of Vegan Dad's Whole Wheat Hamburger Buns]

1 1/2 cups whole wheat flour
3/4 cup + 2 Tbsp unbleached white flour
1 1/2 Tbsp vital wheat gluten
1/2 cup water
1/2 cup almond, soy, rice, or hemp milk
1 1/2 tsp active dry yeast
1/2 tsp sea salt
1 Tbsp oil

Combine non-dairy milk with hot water to produce a warm liquid. Add yeast, stir and let sit 10 minutes.

Combine flours, gluten, and salt.

Add oil to liquid and yeast.

Add wet to dry. Mix well with a wooden spoon, then turn onto floured surface and knead until soft.

Place in a well-oiled bowl, turning dough to coat. Cover with plastic wrap and place in a warm place for 1 hour, or until double in size.

I love it when it's risen!
Punch dough down, knead a few times. Form into your buns (sausage/sub size or hamburger buns). Place on parchment paper lined cookie sheet(s). Cover with towel and let rise 30-45 minutes.

Preheat oven 450.

Bake 10* minutes.

*Mine were done in 5 minutes! Tap the bottom of the buns to check for that "hollow" sound. That means they are done.

Yummy Vegan Cornbread

In my collection of 'recipes to try', I had a Cornbread recipe from Dr. Neal Barnard's book, Food for Life.


Well let me tell you, it's delicious! It has no eggs, no dairy, it's low-fat and low-sugar. One thing it's NOT low on is taste! It's has the perfect level of moisture, its not crumbly, it has a nice soft yet crispy top crust, and tastes perfect! You'd never know it was a healthier version. The recipe only calls for 2 Tbsp. of oil, and 2 Tbsp. of sugar. I used organic cane sugar. Here's the recipe:

Cornbread

Makes 8 servings

This corn bread, made without eggs, is delicious and slightly moister than traditional cornbread.

1 1/2 cups soymilk
1 1/2 tablespoons vinegar
1 cup cornmeal
1 cup unbleached all-purpose flour or whole-wheat pastry flour
2 tablespoons raw sugar or other sweetener
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons oil
1 vegetable oil spray

Preheat oven to 425°F. *I chose 350°F and it was perfectly baked after 25 min.

Combine soy milk and vinegar and let stand. Mix cornmeal, flour, sugar or other sweetener, salt, baking powder, and baking soda in a large bowl. Add soymilk mixture and oil and stir until just blended. Spread batter into a lightly vegetable oil sprayed or non-stick 9″×9″ baking dish. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Serve hot.

We ate half of it and I used the rest to make a cornbread/whole wheat bread stuffing which I will share soon.