Paqa’s Scottish Scones: #211 of 1000 Sustainable Food Experiments

My mom used to make these for breakfast on weekends, but you could whip a batch up for a British tea time too. They’re delicate little scones that you break in half and load up with berries and whipped cream. Definitely best eaten when they’re warm. Each bite is like a dream. This is partContinue reading “Paqa’s Scottish Scones: #211 of 1000 Sustainable Food Experiments”

Plant-Based Cinnamon Rolls: #210 of 1000 Sustainable Food Experiments

These warm, gooey cinnamon rolls disappeared very quickly at our house. Even better that they’re plant-based without dairy or eggs to cause our bodies and our planet suffering. Hope you enjoy them! Thanks to Dana and John for inspiration. This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.Continue reading “Plant-Based Cinnamon Rolls: #210 of 1000 Sustainable Food Experiments”

Japanese Milk Bread (Plant-Based): #209 of 1000 Sustainable Food Experiments

The overnight rise in this recipe is totally worth the fluffy, soft texture for which Japanese milk bread is known. It’s an unusual, brioche-like bread recipe that starts with making a kind of roux, or thick flour paste, that gets mixed into the rest of the dough as you go. Then it gets finished offContinue reading “Japanese Milk Bread (Plant-Based): #209 of 1000 Sustainable Food Experiments”

Best Fluffy Toronto Twister Bagels: #205 of 1000 Sustainable Food Experiments

We’ve tried a number of bagel and soft pretzel recipes now, and this one is by far the best! The flavor that comes through with the overnight rising is unbelievable, and boiling them in honey water instead of baking soda makes it taste legit – just like a bakery in Toronto I used to goContinue reading “Best Fluffy Toronto Twister Bagels: #205 of 1000 Sustainable Food Experiments”

Dutch Crunch Rolls: #202 of 1000 Sustainable Food Experiments

Dutch crunch is a popular sandwich bread here in the San Francisco Bay Area. In Europe, it’s called Tiger Bread because of the striped pattern on top. It’s a soft bread on the inside with a crispy rice flour topping that bakes into a crunchy crust. Many thanks to Aparna for inspiration. This is partContinue reading “Dutch Crunch Rolls: #202 of 1000 Sustainable Food Experiments”

Chocolate Almond Croissants: #199 of 1000 Sustainable Food Experiments

I’ve been afraid of laminated pastry for a while. So many steps, and trips to the fridge, and what if the butter all leaks out into a mess? But Megan was brave enough to take up the challenge, and she made these amazingly flaky, crunchy on the outside, soft on the inside, AND dairy-free croissantsContinue reading “Chocolate Almond Croissants: #199 of 1000 Sustainable Food Experiments”

Lemony Chicken with Homemade Pita and Tzatziki Salad: #198 of 1000 Sustainable Food Experiments

June means summer is almost here, and the weather is good enough to fire up the barbecue. How about a tangy lemon garlic marinade and a bright cucumber mint salad to go with your freshly baked pita bread? Sounds good to me! You’re all invited for dinner. 🙂 This is part of our 1,000 Food Experiments toContinue reading “Lemony Chicken with Homemade Pita and Tzatziki Salad: #198 of 1000 Sustainable Food Experiments”

Korovai Fruit and Hazelnut Bread: #192 of 1000 Sustainable Food Experiments

Korovai is a braided, decorated fruit bread often served at Russian or Ukrainian weddings. This one is filled with raisins, orange peel, cranberries and hazelnuts. The entire bread is lovingly smothered in apricot jam after baking. We adapted the recipe from the Great British Bakeoff cookbook. This is part of our 1,000 Food Experiments to create sustainableContinue reading “Korovai Fruit and Hazelnut Bread: #192 of 1000 Sustainable Food Experiments”

Chana Curry Buns: #182 of 1000 Sustainable Food Experiments

Chana is the Hindi word for chickpea, a widely used legume in Indian cuisine. These yeasted buns have a curry-scented dough and a filling of spiced chickpeas, coconut milk, raisins, and onions. They were inspired by the Great British Bakeoff cookbook and proved to be a lovely accompaniment to our asparagus leek potato soup. ThisContinue reading “Chana Curry Buns: #182 of 1000 Sustainable Food Experiments”

Soft Pretzels: #180 of 1000 Sustainable Food Experiments

Soft pretzels are boiled in baking soda water like bagels before they’re covered in salt and baked. This gives them their chewy yet fluffy texture. We made a batch of soft pretzels one recent weekend and they were gone before Monday. They’re lovely to have for lunch alongside a kale salad. It’s part of our 1,000Continue reading “Soft Pretzels: #180 of 1000 Sustainable Food Experiments”