Image of breads, grains and pastas. Breads and Pastas

5. Breads And Pastas

 

One initiate whom we shall call Jeremy was a baker for many years in his twenties. Jeremy loved working with the dough. Last year, now in his early fifties, he purchased a bread machine. Jeremy rapidly discovered how nice it was to have a device that could mix small batches of dough for bread or pasta. This took away the labor-intensive process of making fresh bread or pasta by hand, which has allowed his family to enjoy homemade bread and pasta several times per week.

 

Jeremy only uses the bread machine to mix and allow the dough to rise. After it has risen adequately enough, he kneads the dough one last time by hand and then shapes it into a loaf and several buns, and then bakes it off in a traditional oven. Pasta is kneaded in the machine and then rolled out and cut into strips to be cooked in boiling water for a few minutes before serving.

 

Homemade bread and pasta are so delicious in taste that there is nothing store bought that can compare. Perhaps this is why bread machines have become so popular. We hope that each reading these materials will treat oneself such a device and enjoy making bread and pasta from scratch. There are many other recipes that come with the bread machines that can also be experimented with.

 

Breads

 

Breads are a good source of carbohydrates and create a complete protein for vegetarians when combined with cheese, cream cheese, or peanut and other nut butters. Butter is an excellent source of fat for the crystalline nervous system; therefore, many vegetarian initiates enjoy their bread warm from the oven with butter.

 

Vegan Brioche Bread

(Makes 1.5 Pound Loaf or 12 Dinner Rolls)

Vegan Brioche Bread

 

1 Cup Warm Water

Pinch of Sugar

1 Tablespoon Active Dry or Instant Yeast

¼ Cup Sugar

¼ Cup Avocado Oil or Extra Virgin Olive Oil

1 Banana

3 ½ Cups Unbleached Organic Bread Flour

Additional Flour as needed

 

Gently heat up the water to warm. Mix the pinch of sugar and yeast into the water to dissolve. Let the yeast proof for about 5 minutes.

 

In a separate bowl, mix the ¼ cup sugar, oil and mashed banana very well. Do not blend the banana because it will lose its stickiness. The banana is acting like a binding agent, a vegan alternative to eggs.

 

Using your electric mixer with the dough hook, or a wooden spoon, combine the yeast mixture, banana mixture, and the flour 1 cup at a time. Knead for about 5 minutes. If you do not have an electric mixer, knead by hand for about 10 minutes. The dough should be tacky and smooth. Start with 3 cups of flour, then add more as needed.

 

Once the dough is smooth, poke it. If it doesn’t stick to your finger, brush the dough with a bit of oil and cover the bowl with a damp cloth. Let the dough rise in a warm place until double in size. This will take about 40 minutes to an hour. When the dough is done rising, form into a single loaf, or a smaller loaf and some rolls, or all rolls.

 

Let the brioche rise for another 10-20 minutes. Bake at 350 degrees Fahrenheit for 20 minutes. The bread should be a golden brown and when you tap the top, it should sound hollow. Let cool slightly before serving.

 

Brioche Bread

(Makes 1.5 Pound Loaf or 12 Dinner Rolls)

Brioche Bread

 

2/3 Cup Warm Milk

1 ½ Tablespoons Butter

2 Eggs

3 Cups Unbleached Organic Bread Flour

2 Tablespoons Sugar

2 Teaspoons Active Dry Yeast

2 Tablespoons Vital Wheat Gluten (helps the dough hold together easily)

Sesame Seeds

 

If you are using a bread machine, place the ingredients into the machine in the order stated and set the machine on the “dough” cycle. When dough has risen several times, remove and knead one last time by hand. Form into a single loaf, or a smaller loaf and some rolls, or all rolls.

 

Place the loaf or rolls upon a baking sheet and brush the top of each with milk and sprinkle with sesame seeds. Allow the loaf and rolls to rise one last time to the right size, and bake in an oven set at 350 degrees until they have browned (about 10 minutes for the rolls and 20 minutes for a loaf).

 

If you are kneading by hand, mix ingredients and knead until the dough comes together for about 7 to 10 minutes. Set in a bowl and cover with cloth. Allow to rise for 20 minutes and knead again for 7 to 10 minutes. Cover and set aside allowing to rise one more time for 20 minutes.

 

Knead for the last time and shape into loaf or rolls and place upon a baking pan. Brush the top with milk and sprinkle with sesame seeds. Allow the loafs or rolls to rise one last time until they are the right size and then bake at 350 degrees Fahrenheit for 10 minutes (for the rolls) and 20 minutes for the loaf, or until browned on top.

 

One can also shape the brioche into a braid for special occasions. Separate the dough into three equal sections. Roll the dough into three long logs about an inch and a half thick. Braid the three logs much as one would braid one’s hair. Brush the top with some milk so that it will have a shiny surface when baked. Allow the braided dough to rise one last time upon a baking sheet until it is the desired size. Bake for about 20 minutes at 350 degrees or until it is brown on top.

 

Cheese Bread

(Makes 1.5 Pound Loaf)

Cheese Bread

 

2/3 Cups Warm Water

1 Tablespoon Butter (or Vegan Butter)

1 Egg (Vegans: Substitute ¼ Cup Applesauce, ¼ Cup Mashed Banana, or ¼ Cup Puréed Tofu)

1 Tablespoon Sugar

½ Teaspoon Salt

½ Cup Whole Wheat Flour

2 ½ Cups Unbleached Bread Flour

1 Cup Cheddar Cheese Grated (or Vegan Cheddar Cheese)

3 Tablespoons Parmesan Cheese Grated (or Vegan Parmesan Cheese)

2 Teaspoons Active Dry Yeast

2 Tablespoons Vital Wheat Gluten

Sesame Seeds (optional)

 

Follow the above instructions for kneading and baking. Cheese bread has a lovely rich taste that is delicious for breakfast and is a complete protein by itself. Cheese bread is high in cholesterol to assist in the ascension into the crystalline form.

 

Focaccia Bread and Pizza

Focaccia Bread

 

1 1/8 Cups Warm Water

1 Tablespoon Olive Oil

½ Teaspoon Salt

3 1/3 Cups Whole Wheat or Unbleached Bread Flour

2 Teaspoons Sugar

2 Teaspoons Active Dry Yeast

 

For Focaccia Bread, follow the directions above for kneading and rising the dough. After the last rise, roll the dough out with a rolling pin. Place upon a baking pan and brush with olive oil or melted (vegan) butter, and sprinkle salt and (vegan) parmesan cheese along with some dried Italian herbs. Allow the dough to rise again to the desired height and bake for 15-20 minutes in a 350 degrees oven.

 

For Pizza, follow the directions above for kneading and rising the dough. Press the dough into a circular 12 inch or 14-inch pan. After the dough rises again to the desired height, brush with olive oil, tomato sauce, and sprinkle with tomato paste, Italian herbs and (vegan) parmesan cheese along with sliced mushrooms or other veggies of choice. Top with grated (vegan) mozzarella and provolone cheese, or other favorite cheese of choice. Bake for 20-25 minutes at 350 degrees or until the cheese bubbles and slightly browns.

 

Sweet Rye Bread

Sweet Rye Bread

 

1 Cup Warm Water

1 ½ Tablespoons Olive Oil

1 Egg (Vegans: Substitute ¼ Cup Applesauce, ¼ Cup Mashed Banana, or ¼ Cup Puréed Tofu)

½ Teaspoon Salt

1 Teaspoon Sugar

1 Cup Rye Flour

2 1/3 Cups Unbleached Bread Flour

1 Tablespoon Dark Molasses

2 Tablespoons Vital Wheat Gluten

2 Teaspoons Active Dry Yeast

 

Follow the above instructions for kneading and baking. Sweet Rye Bread has a nice taste that goes well with salads, soups and most main courses requiring something to complement the meal.

 

Naan

Naan

 

2 Cups Flour

1 Egg (Vegans: In a blender, blend 1 Tablespoon Flax Seeds with 3 Tablespoons Water until thick and creamy.)

2 Tablespoons (Vegan) Yogurt

4 Tablespoons Milk (Vegans: Substitute with Soy Milk or Almond Milk)

1 Tablespoon Olive Oil

1 Teaspoon Active Dry Yeast

Melted (Vegan) Butter

 

Put all ingredients into the bread machine, setting it on the dough cycle, allowing the naan to rise, or knead by hand from the above instructions.

 

Divide the dough into 3 parts. Roll each part upon a floured board into a sphere. Brush with melted butter.

 

Heat the oven as high as it will go (500 degrees). Place three baking pans on top of each other into the oven and allow them to heat up. This will simulate a tandoori oven. When heated, place the dough upon the baking pans and bake until brown on top (about 5 to 8 minutes).

 

Pasta and Ravioli

 

Pasta is a gentle food that can assist in resetting the digestive tract following indigestion, nausea or intestinal discomfort. Pasta when blended with cheese creates a whole protein for vegetarians.

 

Homemade Pasta

Homemade Pasta

 

1 ½ Cups Semolina flour

½ Teaspoon Salt

2 Eggs (Vegans: In a blender, blend 2 Tablespoons Flax Seeds with 6 Tablespoons Water until thick and creamy.)

2 Teaspoons Water

2 Teaspoons Oil

 

Put all ingredients into the bread mixer and put on “dough” cycle. One need not let this rise as there is no yeast; and so, one can stop the mixer mid-cycle to roll out the dough.

 

One can also mix the pasta dough by hand until you have a firm dough. Once mixed, roll out the dough with a rolling pin upon a floured board to about 1/8-inch thick, and cut into thin strips for fettuccini, or larger strips for cannelloni or lasagna.

 

Ricotta and Spinach Ravioli

Ricotta and Spinach Ravioli

 

14 Ounces Fresh Spinach

¾ Cup (Vegan) Ricotta Cheese

1 Egg (Vegans: Substitute ¼ Cup Applesauce, ¼ Cup Mashed Banana, or ¼ Cup Puréed Tofu)

½ Cup (Vegan) Parmesan Cheese

Pinch of Nutmeg

Salt and Pepper to taste

 

Pasta for Ravioli:

1 ½ Cups Semolina flour

3 Eggs (Vegans: In a blender, blend 3 Tablespoons Flax Seeds with 9 Tablespoons Water until thick and creamy.)

 

Cook Spinach in a covered saucepan until tender (about 3 minutes). Squeeze out all excess water by hand. Mix with the ricotta cheese, egg, and parmesan cheese forming into a nice paste. Add salt and pepper to taste.

 

Knead pasta by hand or with a bread machine until a nice dough has formed. Divide the dough in half and roll out each section until it is about 1/8 inch thick. Cut the dough into 2 ½ inch strips. Place small spoons of filling 2 inches apart upon half of the strips of dough. Cover each with another strip of pasta, pressing down gently to expel any air.

 

Use a fluted pastry wheel or knife, cut between the rows to form small squares with the filling in the center. Allow the ravioli to dry a little (30 minutes) before cooking in boiling water or refrigerating for future use.

 

Pie Crust

 

Pies are delicious for dessert or for quiche and tortes as vegetarian dishes. Vegetarian food need not be boring; it can be very creative as well as delicious.

 

Traditional Pie Crust

Traditional Pie Crust

 

1 Cup Whole Wheat or Unbleached Flour

Pinch of Salt

4 Tablespoons (Vegan) Butter

2 Teaspoons Water

 

Knead the dough by hand or in the bread machine. Roll the dough out with a rolling pin on a floured board into a sphere. Fill an 8-inch pie or quiche pan with the dough pressing it into shape. Use a fork to create small holes in the dough. Chill for 20 minutes. Bake the pie shell for 20 minutes at 400 degrees before filling.

 

Polenta Pie Crust

Polenta Pie Crust

 

1 Cup Polenta (Course Corn Meal)

2 Cups Water

¼ Teaspoon Salt

 

Place the water in a sauce pan and bring to a boil. Pour the polenta into the water and cook until thick and somewhat sticky. Allow to cool slightly and then transfer to a pie pan. Flatten out the polenta to the edges making an even crust in the pan. This crust need not be pre-baked before filling. This is an excellent crust for a quiche.

 

Potato Pie Crust

Potato Pie Crust

 

2 Medium Yellow Potatoes (or 3-4 Red Potatoes)

2 Tablespoons (Vegan) Butter

¼ Teaspoon Salt

 

Boil the potatoes until tender and cool slightly. Remove peel and mash the cooked potatoes adding the butter and salt. Press the potatoes into an 8-inch pie pan to the edges. This pie crust also does not require baking before filling. This is an excellent crust for a quiche.

 

Dessert Breads

 

Humans often crave sweet things. This is the sweetness of life one is craving. Give to oneself wholesome sweet treats and one will draw the sweetness of life into one’s life dance.

 

Vegan Banana Bread

Vegan Banana Bread

 

2 Tablespoons Ground Flax Seeds

6 Tablespoons Water

2 Large Ripe Bananas or 4-5 Small Ripe Bananas

1/3 Cup Melted Vegan Butter or Applesauce

½ Cup Brown Sugar

¼ Cup Soy Milk or Almond Milk

2 Cups Unbleached Flour

1 Teaspoon Baking Soda

½ Teaspoon Salt

½ Cup Chopped Almonds, Pecans or Walnuts

 

In a small bowl, combine the ground flax seed and water. Set aside to thicken; this is your egg substitute.

 

In a large bowl, mash the bananas with a fork until smooth. Stir the melted vegan butter (or applesauce) into the bananas. Add the brown sugar, soy milk and flax seed mixture. Mix well to combine.

 

Add the flour. Sprinkle the baking soda and salt on top of the flour. Stir gently until just combined, making sure you don’t over mix. Fold in the chopped nuts.

 

Oil a loaf pan or Bundt pan. Transfer the ingredients to the pan. Bake at 350 degrees for 40 to 45 minutes or until brown on top.

 

Vegan Cinnamon Pecan Coffee Cake

Vegan Cinnamon Pecan Coffee Cake

 

2 Tablespoons Ground Flax Seed

6 Tablespoons Water

2 Cups Unbleached Flour

¾ Teaspoon Baking Soda

½ Teaspoon Baking Powder

¼ Teaspoon Salt

½ Cup Soy Milk or Almond Milk

2/3 Cup Brown Sugar

1 Teaspoon Vanilla Extract

2/3 Cup Apple Sauce

2 Tablespoons Apple Cider Vinegar

 

Filling and Topping:

½ Cup Pecans, Chopped

¼ Cup Brown Sugar

1 Tablespoon Flour

2 Teaspoons Ground Cinnamon

 

Mix together the ground flax seed and water; set aside. Sift the flour, baking soda, baking powder and salt into a medium bowl; set aside.

 

Beat the soy milk and brown sugar together with an electric mixer in a large bowl until it is thick like icing, about 3 minutes. Add the flax seed mixture and vanilla; beat until incorporated.

 

With the mixer on low speed, alternately add the flour mixture, wet ingredients and vinegar to the bowl in 3 additions, starting and ending with the flour. Mix until just combined, and then set aside.

 

To make the filling and topping, stir together the pecans, brown sugar, cinnamon, and flour in a small bowl.

 

Oil a springform pan or a Bundt pan. Spoon half of the batter into the prepared pan, smoothing the top. Sprinkle half of the nut mixture on top of the batter, cover with the remaining batter, then top with the remaining nut mixture. Bake for 45 to 50 minutes or until brown at 350 degrees.

 

Spicy Corn Bread

Spicy Corn Bread

 

1 ½ Cups Unbleached Flour

½ Cup Polenta (Course Corn Meal)

½ Teaspoon Baking Powder

½ Teaspoon Baking Soda

½ Cup Milk or Buttermilk (Vegans: Substitute with ½ Cup Soy Milk or Almond Milk)

1/3 Cup Brown Sugar

½ Cup (Vegan) Yogurt

2 Eggs (Vegans: In a blender, blend 2 Tablespoons Flax Seeds with 6 Tablespoons Water until thick and creamy.)

1/3 Cup Olive Oil

2 Tablespoons Tabasco Sauce (Can Substitute Chili Powder or Other Hot Sauce)

 

Mix the brown sugar, yogurt, milk, eggs, Tabasco and olive oil with a spoon or mixer Add the flour, polenta, baking powder and baking soda. Blend by hand until a lumpy batter forms.

 

Oil a loaf pan. Place the batter in the loaf pan. Bake for 35 minutes or until brown at 350 degrees.

 

Ascension Meditation Recordings

 

Ascension Insights Charts & Diagrams

 

Language of Light

 

Language of ONE

 

Dedication

This book is lovingly dedicated to anyone who cares about their Health and Wholeness. May these delicious Plant-based Recipes assist in your Ascension and Earth’s Ascension.

 

Copyright

Creational © 2019, Asur’Ana, Aligning With Earth

 

This book has Creational Copyright. This information is offered for Theoretical Exploration only. Please accept only information that you resonate with and let go of the rest. Please use any or all information, to share and evolve. All information belongs to God Goddess/All That Is, You. As you integrate the information you receive, you evolve and radiate new truths via your own unique portal of expression, assisting Humanity and the Planet on its evolution Home.

 

Disclaimer

Asur’Ana does not dispense medical advice or prescribe the use of any technique as a form of treatment for physical, emotional, or medical problems without the advice of a physician, either directly or indirectly. The intent of the author is only to offer information of a general nature to help you in your quest for physical, emotional, mental and spiritual well-being. In the event you use any of the information in this book for yourself, which is your constitutional right, Aligning With Earth assumes no responsibility for your actions.

 

Resources

 

Asur’Ana. Vegetarian Ascension Recipes. Aligning With Earth, 2019. Digital.

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