Recipe: Tasting the Fruits of My Labor (Roasted Veg Sandwich with Homemade Vegan “Mayo”)

26 Mar

This weekend, I decided to undertake the seemingly impossible task of baking bread. As I slowly started to reintroduce foods into my diet post-cleanse, I figured the best way to introduce a complex carb was to make my own bread. I woke up on Saturday morning, met my college advisor who happened to be in town with one of her classes, and toured the Royalists to Romantics exhibition at the National Museum of Women in the Arts. Combining one of my favorite professors with one of my favorite artists (Élisabeth Vigée-LeBrun) was a beautiful way to start a bread-making Saturday.

After a few errands to Whole Foods and Bed, Bath and Beyond, to pick up the last essentials for my baking adventure, I was ready to begin. With my Spotify playlist plugged into my speakers, a bread recipe open on my computer screen, and my kitchen counters cleaned, I was all set. I decided to try the Multigrain Wholegrain Bread recipe from the Holy Cow Vegan blog.

After attempting to bloom yeast that was a non-starter, I had to run back out to the market to buy another package of yeast. FINALLY, it worked on my second try. Here is the recipe:

Vegan Multigrain Wholegrain Bread

Mix in a bowl:
4 tsp active dry yeast and 1/2 cup warm (not hot!) water. Set aside about 5 minutes or until the yeast starts to bloom.

Mix in another bowl:

  • 3/4 cup warm water
  • 1 cup warm soymilk
  • 1 tbsp sugar
  • 2 tsp salt
  • 1/4 cup blackstrap molasses
  • 2 tbsp olive or canola oil

Add the soymilk mixture to the yeast. Then add:

  • 1 cup whole-wheat flour
  • 1 cup vital wheat gluten flour

Mix by hand or in a stand mixer until combined. Add:

  • 1 cup buckwheat flour
  • 1 cup rye flour

Knead for 10 minutes on low speed or by hand. Keep about 1/2 to 1 cup of whole-wheat flour on hand to add in case the dough is too sticky. You want a smooth, elastic dough that does not break easily.
Oil a bowl and place the dough in it, turning it around once to ensure it is coated all over with oil.
Set aside in a warm place to rise for an hour. Punch down the dough and set aside and let rise again for another hour.
Here are pictures of the bread before and after rising.

Remove the dough from the bowl, punch it down, shape. If you’d like to make it in loaf pans, divide the dough into two halves, tuck the edges under for a smooth top, and place in oiled loaf pans coated with some cornmeal.

Bake in a preheated 450-degree oven for 10 minutes. Then turn down the heat to 350 degrees and continue baking for 35 more minutes.

Remove the loaf to a rack and allow it to cool for at least 15 minutes before unmolding.

The bread came out looking gorgeous and I just couldn’t wait to dig in.

Now, I had the ends of my sandwich ready…but still needed to create the insides. Back when I was juice-fasting, I had the idea of creating a vegan mayonnaise, because what kind of sandwich would we have without that creamy glue holding it together? Here is my recipe:

Healthy Homemade Vegan “Mayonnaise”

  • 1 cup raw (unsalted, not roasted) cashews, soaked in 1.5 cups warm water
  • 1 package of silken tofu
  • 1 lemon
  • 1 tsp. dry mustard
  • 1 tbsp. raw apple cider vinegar
  • 1 tbsp. dijon mustard
  • 1/4 cup of good extra virgin olive oil
  • salt to taste

In a food processor, puree the cashews with 1/4 cup of the cashew water until smooth. Add the tofu and blend. Add the mustards and vinegar and blend together. While the processor is running, drizzle in the EVOO. Add salt to taste. Refrigerate for at least one hour.

The mayo is super creamy and really does taste like mayo. The good EVOO makes it taste rich and creamy. I promise you won’t miss the eggs!

I roasted off some veggies (sprayed them with EVOO and sprinkled salt and pepper and placed under the broiler).

 

Finally, it was time to assemble my sandwich. With the help of Gordy’s Pickle Jar’s Sweet Pepper Relish,  and Maille L’Ancienne grainy dijon mustard, I spread my mayo on my freshly cut bread and laid the veggies on top.

It is SUCH an amazing feeling to eat something that you made from scratch completely. It is so rewarding and completely worth the effort that I put in to dig into a sandwich and know exactly where every morsel came from.

That has got to be the epitome of clean eating. YUM.

Here are a couple pictures of my masterpiece!  

xoxo,
the happenstance gourmande

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4 Responses to “Recipe: Tasting the Fruits of My Labor (Roasted Veg Sandwich with Homemade Vegan “Mayo”)”

  1. theslowlowdown March 27, 2012 at 7:30 pm #

    I’ve been wanting to try baking my own bread…I think you may have inspired me to finally give it a shot!

    • Happenstance Gourmande March 27, 2012 at 7:32 pm #

      i’m so glad to hear it! it was really VERY easy and the recipe was fool-proof…as long as you can get the yeast to bloom 🙂 good luck!

      • theslowlowdown March 27, 2012 at 7:38 pm #

        I’ll let you know how it goes!

Trackbacks/Pingbacks

  1. Recipe: Vegan No-Pasta Zucchini “Noodle” and Vegetable Lasagna « The Happenstance Gourmande - April 16, 2012

    […] sure-fire delight, but thought I would try to jazz it up with some vegan staples. After my mayonnaise making, I learned that silken tofu is a great substitute for something creamy. One of the best parts of […]

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