Staple Of Life On Hold
What I did not realize earlier, was I had to make STARTERS for most of the loaves in this particular book (which I would have realized yesterday had I done more than flip through and skim..).
So I am making a 'Poolish' starter which will take 6 to 8 hours, so I cannot start this until tomorrow afternoon because you have to use the starters pretty much when they are ready and as fun as it may be, I do not think I have the drive right now to make bread until 4AM, so I am just going to start tomorrow morning after my VERY EARLY Whole Foods run.... Because I am also needing some more ingredients in addition to the stuff I already have.
Tonight? Soup (spinach, mushroom, garlic and baby basmati rice in vegetable broth); OR a very tasty Wilted Baby Spinach and Satueed Mushrooms with GARLIC over Whole Wheat Penne.
The recipe is quite simple:
Boil water for Penne. Time it so that everything is ready all at once (a concept that would *seem* like a common sense thing - This unfortunately is taken for granted most of the time).
In a seperate pot, boil more water and steam the baby spinach until it is wilted but not mushy. (make sure you have a good steamer that fits into the pot).
Saute' the Garlic in light olive oil until golden brown on the edges. Then add sliced mushrooms and a pat of vegan soy butter, and cover for one minute so the mushrooms do not get rubbery. Uncover, stir so everything is mixed/melted and remove from heat.
Place into bowl, mix and enjoy. For non-vegans, a beautiful addition would be shredded parmesean to top it all off.
Any type of red wine would be best with this. If you are not adding cheese, a buttery Chardonnay will go quite nicely.
So I am making a 'Poolish' starter which will take 6 to 8 hours, so I cannot start this until tomorrow afternoon because you have to use the starters pretty much when they are ready and as fun as it may be, I do not think I have the drive right now to make bread until 4AM, so I am just going to start tomorrow morning after my VERY EARLY Whole Foods run.... Because I am also needing some more ingredients in addition to the stuff I already have.
Tonight? Soup (spinach, mushroom, garlic and baby basmati rice in vegetable broth); OR a very tasty Wilted Baby Spinach and Satueed Mushrooms with GARLIC over Whole Wheat Penne.
The recipe is quite simple:
Boil water for Penne. Time it so that everything is ready all at once (a concept that would *seem* like a common sense thing - This unfortunately is taken for granted most of the time).
In a seperate pot, boil more water and steam the baby spinach until it is wilted but not mushy. (make sure you have a good steamer that fits into the pot).
Saute' the Garlic in light olive oil until golden brown on the edges. Then add sliced mushrooms and a pat of vegan soy butter, and cover for one minute so the mushrooms do not get rubbery. Uncover, stir so everything is mixed/melted and remove from heat.
Place into bowl, mix and enjoy. For non-vegans, a beautiful addition would be shredded parmesean to top it all off.
Any type of red wine would be best with this. If you are not adding cheese, a buttery Chardonnay will go quite nicely.