I made them and they’re a keeper! I followed this recipe with a few exceptions. I made the buns because bread is life in our house. Plus, did you know banh mi means bread? So there should be no slacking on that part of the sandwich.
The cucumbers, jalapenos and cilantro came from the garden. I used Just Mayo, sriracha and some dried cayenne in the mayo. I baked the tofu. I pickled regular radishes because we didn’t have daikon.
Here’s the bread recipe, which I made half whole wheat. I also used coconut milk, instant yeast and doubled the recipe. It made plenty to freeze for our next vegan slider experiment.
Enough for 8 personal pizzas.
1 lb bread flour
1 lb freshly ground hard red winter wheat
2 tsp salt
4 tsp instant yeast
1/4 C olive oil
2 tsp agave nectar
20 oz water – room temperature or cooler
1. Combine dry ingredients in a stand mixer with a bread hook.
2. Combine water, oil and agave.
3. Add wet ingredients to dry ingredients.
4. Knead for about 5 minutes, adding water or flour if needed. The dough should be slightly sticky to touch but it should not stick to sides of the bowl. Let the dough rest for 5 minutes. Knead for another minute.
5. Cover and put dough in the refrigerator overnight or up to 3 days. (optional, but it makes better crust)
6. Take the dough out of the fridge, punch it down if necessary. Let it come to room temp.
7. Let dough rise until double in size.
8. Divide into 8 equal balls.
Note: You can store the balls in the freezer for a month or two or the the fridge for a day or two. Take them out of the freezer at least 3 hours before you want to make pizza. Take them out of the fridge for at least an hour prior to making pizza. Times depend on the room temperature.
9. Let the dough balls rest for at least 45 minutes before making pizza.
Ratios for 4 pizzas
16 oz flour
10 oz water
2 tsp yeast
1 tsp salt
2 Tbsp olive oil
1 tsp agave nectar
For 16 pizzas
4 lbs flour
40 oz water
3 Tbsp yeast
1 Tbsp salt
1/2 C olive oil
4 tsp agave nectar
You’ll fall in love this one. I did!
1/3 cup raw cashews
2 Tb cocoa
1 tsp maca
about a cup of water water
Put it all in vitamix and blend until smooth.
1/3 Cup cashews
2 tb nutritional yeast
2/3 cup water
juice of one lemon
1 small clove of garlic
1/4 teaspoon salt or to taste
1/2 teaspoon smoked paprika
Combine in a Vitamix or other powerful blender until smooth. If you have a powerful blender, soak the cashews in water for at least 2 hours before blending.
Heat gently on the cooktop or use the hot soup setting on the Vitamix.
1 lb Camillia Brand Red Beans
(These really are the best and make a huge difference. I order them from the website and they come fast. Plus everything you ever wanted know about Red Beans is on their website, including lots of recipes. Otherwise use generic red kidney beans, but it wont be the same.)
2 bay leaves
1 teaspoon thyme
1 teaspoon cayenne pepper (start with less if you don’t like HOT)
1 teaspoon black pepper
2 teaspoons salt (more or less)
1 yellow onion, diced
1 red bell pepper, diced
2 or 3 stalks of celery, diced
6 cloves of garlic, finely chopped
- Rinse the beans well and add to a big pot with plenty of water. ( Or homemade veggie stock. Don’t used canned or instant stock. Water is better. I do not soak my beans, but you can if you like.)
- Add the bay leaves, thyme, cayenne pepper, black pepper to the pot
- Bring the beans to a rolling boil for about 15 minutes, then turn them down to low boil for the remainder of cooking time.
- While the beans are cooking, saute the onion, pepper and celery in olive oil over med heat until the onion turns translucent and everything just starts to brown around the edges.
- Add the garlic to the veggies and saute for another minute.
- Add the veggies to the beans.
- Cook the beans until they are almost, but not quite done and add the salt. Start with 1 teaspoon and adjust to taste. (I always use 2)
- Keep cooking the beans til they are done. If you need to add water, add boiling water.
- Serve with rice that you made at some point during this process
The beans taste better the second day, so making them a day ahead is my “secret ingredient.”