Vegan Fluffy Flax Hamburger Buns
These vegan burger buns are not only freaking delicious, they incorporate some healthy Omega-3's in the form of flax seed meal, a bit of healthy fiber...but not too much! *scroll down for full recipe*
Finding quality vegan hamburger buns is not always easy. The mainstream store-bought brands usually have weird ingredients like l-cysteine (mainly from hair and feathers), mono- or diglycerides (often animal-sourced dough conditioners). Plus, they taste...well...mass produced.
These fluffy flax hamburger buns toast wonderfully and will hold up to the juiciest of mushroom burgers, the heartiest of grain burgers, the beefiest of beefless burgers! Also, they are easy as HECK to make and everyone at your next BBQ will be impressed that you made your own hamburger buns!
FLUFFY FLAX BUN RECIPE
Makes 6 large buns
Get the printable recipe at:
Ingredients(US):
1 cup warm water (40C or 104F)
2 1/4 teaspoons dry yeast (instant or traditional)
1 tablespoon sugar
2 tablespoons vegetable oil (eg. organic canola, olive oil or melted Earth Balance)
2 tablespoons ground flax seed (the more finely ground, the better!)
1 teaspoon salt, optional
3 or more cups all-purpose white flour
Ingredients(Metric)
240ml warm water (40C or 104F)
10cc dry yeast (instant or traditional)
15cc sugar
30ml vegetable oil (eg. organic canola, olive oil or melted Earth Balance)
30cc ground flax seed (the more finely ground, the better!)
5cc salt, optional
375g or more all-purpose white flour
Directions:
In a large bowl, whisk the warm water, yeast, sugar and a half cup of flour together.
Let stand for 5 to 10 minutes. You'll know the yeast is active when it blooms.
Mix in the oil, salt, and flax seed.
Incorporate the flour, a half cup or so at a time until it becomes doughy.
Turn dough onto a flat surface and knead for five to ten minutes. If the dough is too sticky, add a little more flour, but try not to add too much. As you knead, the dough will become more elastic and should not stick.
Let the dough rest in the bowl with a warm damp cloth or vented lid over top. Place it in a warm location free from drafts for 45 minutes or until the dough has doubled in size.
Punch down the dough and turn it onto your flat kneading surface again.
Cut the dough into six even pieces.
Knead each piece into a round shape, gathering the edges into the center and squeezing together.
Place the puckered side down on to a backing sheet with parchment paper on top.
Repeat with the other piece and place them evenly on to the baking sheet.
Cover with a warm, damp cloth or plastic wrap that has been dusted with flour; floured side down.
Preheat your oven to 350F (177 C)
Let rest for 45 minutes or until the buns have doubled in size.
Carefully remove the cloth or plastic wrap.
Optionally, brush the tops with melted Earth Balance buttery spread.
Bake in the preheated oven for 15-20 minutes or until golden on top. They will sound hollow when tapped on the bottom.
Let cool completely before slicing, toasting, and loading with your favourite burger fillings.
Enjoy!
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Bryant Terry's Asparagus With Lemon-Pepper Marinade | Genius Recipes
This week on Genius Recipes, Kristen is at #stayingathome to make asparagus. The star of Bryant Terry's recipe is the vegan lemon-pepper marinade, which is creamy from silken tofu and pulls double duty as a sauce at the end (both for this recipe, and anything else you want to dunk in it, ranch-style, later). GET THE RECIPE ►►
INGREDIENTS
1 cup silken tofu
1 tablespoon plus 2 teaspoons finely grated lemon zest
2 tablespoons olive oil
2 tablespoons water
2 tablespoons unseasoned rice vinegar
1/4 cup fresh lemon juice, plus more as needed
1 teaspoon plus 2 tablespoons kosher salt, plus more as needed
1 teaspoon freshly ground black pepper
1 pound thick asparagus, trimmed
Freshly ground white pepper (or more black pepper)
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
YOUR FIRST SOURDOUGH (Sourdough Bread For Complete Beginners)
Welcome to Your First Sourdough! When I started making sourdough bread a decade ago, I had a lot of questions and a LOT of failures and could have really used a step by step video to walk me through an entry level loaf. This video is just what young-Brian would have wanted. The lower hydration makes it easier to handle and more sourdough starter ferments the loaf faster so it takes less time to make start-to-finish. This is a perfect place to begin your sourdough journey. We can get into higher hydration and silky open crumb in the future. For now, we're talking about an awesome, tasty, rustic sourdough loaf that anyone can make, even if you're an absolute beginner.
▶️Check out my sourdough starter video here:
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????INSTAGRAM:
????MY GEAR
9 ROUND PROOFING BASKET (FOR BOULE):
ESCALI DIGITAL SCALE:
INSTANT READ THERMOMETER:
5.5 qt LE CREUSET DUTCH OVEN:
PIZZA PEEL:
MY FAV STAINLESS BOWL:
STAINLESS BENCH SCRAPER:
BREAD KNIFE:
BREAD LAME:
RECIPE:
*i've listed measurements in grams and volumetric, but i HIGHLY recommend using gram measurements as listed for the best results*
1. Build the Leaven
•100g room temp water (78 F/25 C) or 1/2 cup
•25g or 1 TBSP ripe sourdough starter
•100g or 1 cup all purpose flour (11.7% protein)
Measure water, sourdough starter, and flour into a high sided container and stir to combine. Ferment, covered, at room temperature for 12 hours.
2. Mix the Dough
•310g water (92 f / 33 C) or 1 1/4 cup
•200g or about 1 cup leaven or (from build stage above. 25g will be left over to propagate your future sourdough starter)
•400g or 3 1/4 cup purpose flour (11.7% protein)
•50g 1/3 cup whole wheat flour (14% protein)
•12g or 2 tsp salt
Add water, leaven, flours, and salt to a bowl and stir to combine with a sturdy spoon. Once combined into a shaggy mess of dough, begin to pinch and squeeze with a wet hand until well mixed (about 2-3 minutes depending on how fast you mix). Cover and begin the bulk fermentation
3. Bulk Fermentation
Place the dough you just mixed from step 2 above in a warm place to ferment for 30 minutes.
After 30 minutes, give you dough a set of strength building folds. See 6:30 for process.
Cover dough and place in a warm place for another 30 minutes.
After 30 minutes (or 60 minutes total of bulk fermentation, repeat the strength building folds. Cover and place in a warm place and continue to ferment for 2 more hours.
4. Shaping
Flour the dough and work surface and flip the dough out onto the work surface. Shape as shown at 8:19. Scoop dough ball into a well floured proofing basket, seam side up.
5. Proofing
Cover with a towel and allow to rise at room temperature for 90 minutes.
After 90 minutes, when poked your dough ball should hold an indent briefly before bouncing back.
6. Baking
Preheat dutch oven in a 500 F / 260 C oven for 30-45min.
Sprinkle Semolina or cornmeal onto a piece of parchment and flip your proofed dough ball onto the parchment seam side down. Score with lame, razor blade, or scissors.
Load parchment and dough into preheated dutch oven, reduce oven temperature to 485 F / 250C and bake for 18 minutes.
See video for alternative baking method.
After 18 minutes, remove lid from dutch oven. Reduce oven temperature to 465 F / 240 C and bake for 25 more minutes.
CHAPTERS:
0:00 Intro + Sourdough Theory/Overview
4:00 Build Stage
4:50 Mix Stage
6:10 Bulk Fermentation Stage
7:55 Shaping Stage
9:24 Proofing Stage
11:10 Baking Stage
#beginnersourdough #easysourdough #yourfirstsourdough
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Afro-Vegan by Bryant Terry | Cookbook Review by Mary's Test Kitchen
Here's my book review of Afro-Vegan by Bryant Terry. It's a collection of recipes, complete with music selections, inspired by African, Caribbean and Southern (US) cuisine. In this review, I try the Basil Salt, Heirloom Tomato Salad, Creamy Red Bell Pepper Sauce, and Lil Po'Boys.
Blog post:
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Recipe links:
Creamy Red Bell Pepper Sauce:
Lil Tofu Po' Boys:
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Buy Afro-Vegan by Bryant Terry
on Amazon (us):
on Amazon (Canada):
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Other links mentioned in this video
The Best Vegan Chocolate Chip Cookies:
Every Happy Herbivore Cookbook:
Simple French Bread Tutorial:
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I stopped following Dr. Sebi's Nutritional Guide - My personal experience
In this video, I talk about why I stopped following Dr. Sebi's Nutritional Guide. I share my experiences and how it has affected my health. I hope that you'll find it useful.
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I Only Ate Fruits and Vegetables for 14 days | Amazing Results.
I only ate raw fruits and vegetables for 14 days and it heal my body in different ways and most importantly I lost 10 pounds and I now enjoy fruits and vegetables as meal.