On this very special Cooking on the Quad, Joel and Annie make some delicacies for those who adhere by the strict dietary rules of Veganism. Since they are omitting all animal products (meat, dairy, eggs), Joel makes vegan English muffins using soy milk, and Annie makes a cold thai noodle salad. Even if you are not a vegan, these dishes are sure to please.
2 cups flour
1 tsp salt
1 tbs sugar
1/2 envelope RapidRise yeast
1 cup room-temperature soy milk
1 tbs vegetable oil
1. In a large mixing bowl, combine 2 cups flour, 1 teaspoon salt, 1 tablespoon sugar, and 1/2 envelope RapidRise yeast. Add 1 cup room-temperature soy milk. Stir to combine. Pour 1 tablespoon vegetable oil over the top of the dough to keep it from drying out while it rises.
2. Allow to sit at room temperature for at least 10 minutes, then let it rise for at least 4 hours (at room temperature if rising for a shorter period; in the refrigerator if sitting overnight).
3. Heat a griddle or cookie sheet on the stove over low heat. Flour work surface and rolling pin, turning out the dough onto the floured surface. Roll the dough about 1/2-inch thick. Cut it into rounds using a cookie cutter or drinking glass.
4. Toss the muffins in cornmeal and place them on the griddle or cookie sheet. (To re-roll the scraps, form them into a ball and cover with a tea towel for 10 minutes, then roll them out as you did the first batch).
5. Allow the muffins to cook for about 5-10 minutes per side, flipping when the underside is firm and golden.
Split open with a fork and top with jam (or butter, if you are not vegan).
Cold Thai Noodle Salad
1/4 cup soy sauce
3/4 lb noodles, egg-free for vegan
1/2 cup creamy peanut butter
1/2 cup vegetable stock
1 tbs vinegar
1 tsp chili garlic sauce
1/2 tsp ground ginger
1 garlic clove, chopped
3/4 tsp sesame oil
1 red bell pepper, cut into thin strips
3/4 lb broccoli, steamed*
1 handful fresh cilantro
*To easily steam the broccoli, fill a shallow microwave-safe dish with about 1/2 inch of water. Place the chopped broccoli in the dish and microwave for 4-6 minutes, or until tender. Run cold water over the steamed broccoli to keep it from cooking any further.
1. Bring a pot of salted water to a boil and cook the noodles according to package directions. After draining the noodles, rinse them with cold water.
2. In a blender, combine the soy sauce, peanut butter, vegetable stock, vinegar, chili garlic sauce, ginger, garlic, and sesame oil. Blend until smooth. The sauce will taste salty, but it will be diluted once you add it to the noodles and vegetables.
3. In a large bowl, combine the noodles, red pepper strips, broccoli, scallions and cilantro. Pour the peanut sauce on top and mix well.
4. Refrigerate for about 20-30 minutes before serving to allow all the ingredients to cool and for the flavors to really sink in.