Today was super-productive – I did yoga and practiced (I took about 10 days off because we were doing some renovations, plus I was just being kinda lazy), finished a libretto that I’ve been working on, did some errands, and…
…made some delicious filled buns.
In the style of those little buns you can buy in Chinatown that are filled with barbecue pork or curry beef. Only vegan.
So because I don’t have much else to write about, the recipe!
Awesome filled buns
– 2 1/4 tsp yeast in
– 2 C water, heated to 110F, adding
– 2 tbsp sugar of some kind.
Wait 10-15 minutes until it’s pretty foamy. Stir in:
– 1 tbsp salt.
– 4-5 C flour, enough to make a soft-ish dough
– 2 tbsp flax seeds (yes, I put flax seeds in just about all baked goods – they add lots of vitamins and a nice nutty flavour)
Knead well. Let rise 40-45 minutes. Punch down and let rest while you fry
– 1 small onion, very finely chopped
– 3 cloves garlic, minced, and
– about 1/2 C finely sliced Napa cabbage, or bok choy, or even spinach would work.
When these are cooked, add:
– 1/2 C or so imitation ground beef
– 1 tbsp or so chili garlic paste with peanuts
– a bit of soy sauce.
Mix until just heated. Remove from heat. Divide the dough into 24 pieces. Flatten each piece, put about 1/2 tbsp of the filling mixture in the centre, then shape into a ball. Let rise 15 minutes or so, then bake at 350F for 20 minutes, turning once, or twice if your oven is as wildly uneven as mine is. Put on racks to cool. If you have basset hounds, construct obstacles around the cooling buns to keep your dogs off them.
I think that’s all the baked goods recipes I’ll be posting for the next little while…anyway, happy National Vegan Month!