I admit sometimes life gets in the way of writing recipes, in fact, all the time. I cook so much more than I write, and I often forget to take pictures (at the annoyance of my boyfriend). Sometimes I just want to eat and forget about taking any photos. But today I have a bit of time so here it goes:
Chez Panisse is closed, at least until April 1st, but probably longer. There was an all staff meeting this week where we discussed the cleaning that needed to be done etc. The city of Berkeley said they would turn around permits in no time and approve a new design for the facade.
I am part of the clean up crew, and I found myself handed a toothbrush and some non toxic cleaner to scrub the corners of the room. It was nice to see everyone in normal clothes, and to talk to people who normally are working upstairs or waiting tables. The family gets stronger when events like the fire happen, and I am grateful to be apart of such a weird and wonderful family. I will keep you all posted on the comings of Chez, but in the meantime here are some interior photos.
I love burgers, who doesn’t? It seems to be ingrained in our American consciousness. I do miss the days of in-n-out burgers, even the grilled cheese is incredible in its own right! Sometimes I just crave a burger. I must admit I have never made hamburger buns before, I always had Brendon run to the store when I was creating a beet burger, cauliflower burger, etc. Today I was determined to create a burger bun without dairy or egg and eat it too!
This recipe I adapted from Holy Cow one of the best vegan blogs in this world. Check it out her writing and recipes are ones that generations of new plant eaters will crave.
Whole Wheat No-Hamburger Buns:
Makes 6 buns
Time 4 hours largely unattended- longer if refrigerated
1 1/2 c whole wheat flour
1 1/2 cup All Purpose (or bread flour for a denser bun!)
1 Tbsp vital wheat gluten
1 1/2 tsp active dry yeast
1/2 tsp Baking Soda
1 tsp salt
1 1/2 c warmed water
2 tsp sugar
3 Tbsp vegetable oil
1. Combine a half cup of warmed water with the active dry yeast and sugar. Stir and then let sit for 10-15 min or until the top begins to foam. If this reaction doesn’t happen your yeast is dead so either don’t continue or run to the store!
2. Meanwhile sift the flours, vital wheat gluten, and baking soda into the bowl of a food processor fitted with the dough blade. Pulse a few times to incorporate the ingredients together. When the yeast is activated dump it into the bowl along with the vegetable oil and turn on the food processor. Through the top tube pour in the rest of the water till it becomes a homogenous ball of dough that has picked up the rest of the dough from the sides of the bowl. The sides of the bowl should be cleaned by the dough ball and should not be a sticky wet mess. If this is the case add a quarter cup of flour. You may need to add a bit more flour or water depending on the dough. The ball should be sticky but should not readily stick to your hands.
3. Fold dough into a rough ball and set into a bowl and cover with plastic wrap or a kitchen towel. Let this rise for 2 hours, or put it in the fridge and let it rise for 4 or more hours.
4. After 2 hours punch the dough down and separate into 6 equal size pieces, a scale works great, and that way you can make sure they are cooking evenly! Shape the equal size pieces into buns by folding the dough down underneath itself. Then place each piece on a pre floured baking sheet several inches apart pressing with your fingers to flatten the tops of the rolls slightly. Cover with a floured towel and let rise for 1 hour. Preheat the oven to 370 degrees fahrenheit.
5. After an hour place them in the oven creating steam. Then set a timer for 22-25 minutes. Take them out and brush them with olive oil sprinkling with sesame seeds and poppy seeds and then let them cool on a wire rack.
In other news, my dear friend alice of Smokin’ Tofu has been nominated for UK VegFests awards for best blogger so check her website out and vote! Congrats Alice!