Posts Tagged ‘baking’

I found this recipe several years ago on one of vegetarian forum

We need:

  • 2 cups millet
  • water
  •  about 2 lb potatoes
  • 2 onions
  • little wholemeal flour (you can also use bread crumbs)
  • salt
  • pepper
  • oil

Rinse millet in cold water (using mesh strainer). Put into a pot, pour 4 cups water and cook slowly until grain will be soft and you will not see water in a pot. Boil the potatoes and puree, chop onions and saute. Combine all ingredients together, add a little oil, salt and pepper. Shape into patties and coat in flour. Bake at 350 F until golden brown on both sides. Of course you can fry, add the herbs and spices – whatever You like.


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Bread baking  is not very complicated, but at the beginning may cause some problems. The basis is sourdough. Of course you can bake bread with yeast (faster), although it is worth try a sourdough bread: a healthier, tastier, longer stays fresh.

At the beginning you need sourdough:

Pour handful (can be more) of rye flour into perfectly clean jar (I use to rinse jar with hot water before). Add lukewarm good quality water  (can be boiled), mix well using wooden spoon (consistency of cream). After 12 hours, stir again. After next 12 hours, add handful of rye flour, water and mix. Repeat for several days.

For example:

  •  7.00 a.m. – add some whole rye flour, water and stir
  •  7.00 p.m. – stir
  • 7.00 a.m. next day – add some whole rye flour, water and mix
  • 7.00 p.m. – stir etc.

Repeat these steps for the next days to receive a sourdough starter in the appropriate quantity.

After several days sourdough should have apple cider vinegar smell, but not necessarily. If it isn’t stinky, should be OK. The optimum temperature for wild yeast production is 77-86 degrees F. I use paper towel to cover jars with sourdough (protects against dust). You can keep your sourdough starter in the refrigerator up to 7 days without “feeding”.

My sourdough will be 5 years in a couple months:-) Obviously, I treat my starter well 🙂

Whole dark rye flour
You need handful (or more) of flour
Ready to use sourdough starter
Sourdough starter

When Your starter is ready You can bake sourdough bread. For years I use a recipe for bread I found on the polish forum for vegetarian and vegan families.

You need:

  • about 1.5 cups of starter (because mine is mature and strong, I use about 1 cup)
  • add a cup of flour, a little warm water, stir (consistency of mud) and leave for several hours to rise (you can leave for night).

Note: Always leave some starter for the next bread baking (add flour, water, stir and put to the refrigerator)

1 cup of rye flour
1 cup of sourdough starter
Mix starter and flour
Add some water
Leave for a couple hours in warm place (it should rise)

After couple hours add:

  • 3 cups flour
  • lukewarm water (You need mud consistency)
  • approximately 2 flat teaspoons of salt (I use 1 teaspoon)
  • olive oil
  • whatever You like: black cumin, pumpkin or sunflower seeds, raisins, honey, caraway seeds etc.
Bread starter, honey, salt, olive oil
I added some water
and sunflower seeds
Put bread into a mold and set aside to rise
White sourdough wheat bread and whole rye sourdough bread
White bread
Rye bread
Rye bread
White bread

Set aside to rise. Bake at 392 F for one hour (in the meantime spray water over your bread). I also spray bread with water before baking (It should help prevent crust breaking). White wheat always rises like crazy, bread with wholemeal flour is heavier, so it is generally smaller.

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This post will be without pictures, because first of all is 5.30 am, besides I do not have yet. I have to drink coffee first. Saturday was very busy. In the morning, of course, gifts for birthday boy, then the soccer game. After the game, We came home fast and got ready for a party in friends house. We celebrated their Jewish holiday Rosh Hashanah, the New Year. There were seven different cakes baked in the morning. Impressive. In the afternoon adopted grandmother of my children came for a visit. It was a nice day, unfortunately I shouldn’t  use sugar  (by the way – no one should) and yesterday we were literally on a “cake diet”. So I feel worse than yesterday morning.

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Yesterday I had a terrible day. I felt horribly, I had a fever, headache, I slept for many hours, and today is better, although I have nausea after Singulair.

Because I feel much better than yesterday so I give a recipe for crackers, which I got from a friend (she in turn found it on interesting website).

Pumpkin seed crackers
  • 1 c unsalted pumpkin seeds or sunflower seeds
  • 1 tsp sea salt
  • 3 cloves garlic, peeled
  • 1 c sesame seeds, hulled
  • up to 1/4 c water
Put pumpkin seeds, salt, and garlic in food processor and whir for 2-3 minutes until the seeds are a dense flour.  Add the sesame seeds and pulse to mix.  Slowly add in the water, a couple of tablespoons at a time, until the seeds clump together in a ball.  Remove and kneed a couple of times to further mix.  Spread the mixture on a piece of parchment paper on a baking sheet, then place another piece on top and roll flat to 1/4 inch with a rolling pin.    Remove the top sheet and mark with a knife the size of the crackers.  I bake it on the bottom sheet of parchment paper, but you don’t have to.  Bake for 15-20 minutes at 325F or until golden brown.  Allow to cool and then break into pieces.  Sometimes the outside pieces turn brown before the center and I just remove them and put the rest back in the oven.


My changes: omitted the garlic, salt and water. I added dates (6-8), two handfuls of raisins. I used sunflower seeds
Both versions are very tasty.

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Children made ​​a cake


Buckwheat with parsnips, onions, carrots and beets



Berry-cherry cake

Marbled muffins

Whole wheat pancakes

Vegan pumpkin seed pâté

Grilled vegetables prepared by a friend

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Pancakes with apples

Fruit cake

Fruit cake

Fruit cake

Pasta with vegetables


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On Saturday we celebrated Fat Thursday 😉 We went to a party. I baked muffins.


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