No Knead, Vegan Soft & Fluffy Dinner Rolls

Everyone loves a nice, soft, tender dinner roll with a holiday meal. For many people, a dinner rollsays "Family Feast" like nothing else can.

But, Dinner rolls - to be soft and tender - are normally made with "Enriched Dough" which is usually high in added fats (like Butter or Lard) and animal products like Eggs and Milk or Cream. And, if you're Vegan - whether it's for health or ethical reasons - you probably don't want to eat dinner rolls like that.

And, making traditional Dinner Rolls can seem like an all-day project, what with the kneading and everything when the cook is already up to his or her elbows in OTHER holiday dishes!

So, you want a roll that is not a heart-attack-on-a-plate and is also VERY easy to make, but is still tender, moist, fluffy, mildly sweet & all round delicious?

This is your recipe!

The use of Tapioca Starch, Potato, and Sugar tenderizes & moisturizes the dough, and make a moist, tender, fluffy loaf without the use of oil or eggs.   

First, a day or two or three in advance, make the dough - all you have to do is measure, stir, & wait - then pop in the refrigerator till you need it : ) The dough CAN be made a week or more in advance, but you'll get your BEST baking results if you use it within a day or two of mixing.

Easy, No Knead, Vegan Dinner Rolls
Measure into a 6 quart container*, in this order
3 Cups Warm Water (baby bath water temperature. If in doubt, make it too cool rather than too warm)
5 1/4 Cups Unbleached, All Purpose Flour
1/4 Cup Tapioca Starch (you can substitute Cornstarch, if you like)
1 Cup Potato Flakes (yes, that's right, the stuff people use to make Instant Mashed Potatoes)
1/2 Cup Sugar
1 Tablespoon Yeast
1 Tablespoon Salt
Stir well with a spoon till no patches of dry Flour remain.

The dough should look like this right after you stir it.

Cover loosely with lid (don't fasten so securely that it cannot "breathe")
Leave it on the counter for 2 to 5 hours.
Now, put it in the fridge till you're ready to use it **

The dough should look like this after it has sat out on the counter for 2 to 5 hours.

Note - do not "Punch Down" this kind of dough.

Then, on baking day, simply shape your rolls, I shaped these as Challah Rolls, because they're pretty - but if you prefer a simple Ball shape, that will work, too! I pull off Plum sized pieces, form them into a rope, and tie a knot in the middle -then I tuck the ends under. Like This.

A Soft & Fluffy No Knead Vegan Dinner Roll

Place the rolls on an oiled baking tray (I use a Perforated, Non-stick Pizza Pan, like this one for baking) and allow them to rise for 30 to 90 minutes. Pop them in the oven & bake them at 350 degrees Fahrenheit for 35 minutes, or until golden brown.

These Rolls are made from the Same Dough as my No Knead Vegan Challah

When they come out of the oven, spread them with your favorite buttery spread, such as Earth Balance. This keeps the crust more tender, and adds a little dash of flavor.

OR

If you like a very tender but oil-free crust with a slight salty taste, when they come out of the oven, have ready a Tapioca Wash:

Tapioca Wash for Soft Bread Crusts

First, make Tapioca Wash:
1/2 cup water
1 teaspoon Tapioca Starch
1/2 teaspoon Salt Bring to a boil in microwave, stirring every 30 seconds
OR bring to a boil on stovetop, stirring constantly.

As SOON as the rolls come out of the oven, Brush them lightly with the wash, using a Pastry Brush.






* For my 6 Quart Container, I use a new plastic shoe box from the Dollar Store.
** This dough CAN be used the day it is made - but it is a tad easier to shape after it is refrigerated.

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The Origin & Meaning of the Peace Sign

So many modern children's items are covered in the "Peace Sign"

The "Peace Sign" is a current fashion trend - especially amongst school-aged children. Sometimes, it's seems difficult to find a children's outfit or toy that that  doesn't have a "Peace Symbol" on it. Everyone seems to want to display it. And, in a time when our country has been involved in wars for a dozen years and counting, peace is a very attractive concept!


But, as Christians, have we thought about where the Peace Sign originates, and what it means to display it on our clothes or vehicles?

An internet search on this topic is most interesting. A cursory search will tell you that the sign originates with the Anti Nuclear movement of the 1960's (or, starting with 1958).  And, since this theory is an attractive one to many, it is repeated over and over again on various websites.

But, that theory of the origin of the "Peace Sign" is a quite impossible, since the "Peace Sign" as we currently know it long predates 1958. It cannot have been invented in 1958, because it was in use in the 1930's. It was one of the logos of the German Third Panzer Division in World War II.  Personally, I cannot imagine wearing a Nazi symbol as an emblem of "Peace." When I see stuffed animals and cute little flowery stickers covered in "Peace Signs" it looks to me much like having the same items covered in little Swastikas - not at all attractive or peaceful!

And, it seems possible that the symbol may have come from the even older rune used in German Paganism.

Others have noted that the "Peace Sign" looks like a Christian Cross turned upside down and desecrated (broken), as a sign of disrespect. There are theories that it may have an anti-Christian origin, and that its use indicates a desire to obtain peace by ridding the world of the Cross of Christ.

The truth is, we cannot be sure where the "Peace Sign" comes from for sure.

But, there is one thing I DO know - it is a Counterfeit.

The true and only symbol of Peace for Christians is the Cross of Christ. It is the only true representation of Peace between God and Humankind, as well as Peace among humans.

If you are a Christian, please prayerfully consider the use of the "Peace Symbol" in your home.

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Vegan & Gluten Free Slow Cooker Freezer Kits (Dump Dinners)

Vegan & Gluten Free Dump Dinners - Freezer Meals for Crock Pot

Slow Cooker Kits are also known as "Dump Dinners." They're meals that you can assemble on one day by simply putting the ingredients into a Zippered Freezer Bag or Plastic Freezer Container. Then you have them ready to thaw and dump into a slow cooker on a busy morning. This allows you to get a lot of Freezer cooking done quite quickly in one assembly session. All of these recipes can work that way! : )


I made all 9 of these meals in less
than 1 1/2 hours total- that included time to label the freezer bags and time to clean up.

This post includes shopping list, assembly directions, and links to complete recipes. Although I think of this plan as making "9 Meals," in reality, many families will find that these meals stretch out to more than 9 evenings.

These are great kits to stock a freezer to prepare for baby, or for those busy times when cooking just isn't practical. You can serve these all for more than a week of easy menus, or you can work them into your vertical meal planning. They're frugal, healthy, fast, easy, vegan and gluten-free! : )


If you buy the ingredients and make a big pot of Yachni Sauce (which takes only 20 minutes) you're ready to assemble some or all of these nine dump dinners! (if you're making ALL of these recipes, you'll need a "Vat" AND a "Double Batch" of Yachni Sauce - recipes below)

Here is the shopping list
Canned & Jarred Goods, & Grocery
3  large (#10) Cans of Diced Tomatoes with Juice (OR 21 (15oz) cans OR 12 (32 oz) cans)
3 regular (15 oz) Cans Diced Tomatoes with Juice
2 (6 oz) cans of Tomato Paste
1 (26 oz) can of Spaghetti Sauce (such as Hunts)
1 Can (15 oz) Kidney Beans
1 Can (15 oz) Black Beans
5 Cans (15 oz ea) Chickpeas
4 Cans (15 oz ea) Black-Eyed Peas
5  Cans (15 oz ea) Butter Beans
1 Jar (48 oz) Randall's Great Northern Beans (or 3 cans any brand, 15 oz ea)
1 Can (15 oz) Quartered Artichoke Hearts
2 Cans (4 to 6 oz each) Mushrooms
Capers (2 - 4 T Total) or Green Olives if you prefer
1 Large Bag of Rice (enough to feed your family for at least 2 of these meals)
Minced, Jarred Garlic (or Garlic Paste)
Grated, Jarred Ginger (or Ginger Paste)



Freezer
4 (12 oz) bags Frozen Diced Onion (or 6 cups diced fresh onion)
2 (12 oz) bags Mirepoix Mix  (or 1 Cup each, Celery, Carrots, & Onion, Diced)
2 (12 oz) bags 3 Pepper & Onion Mix (or 1 1/2 Cups Red Bell Peppers & 1 1/2 Cups Onions,
 cut in Crescents)
1  bag frozen Sweet Corn, or equivalent canned if you prefer (you'll need 2 cups of corn)
1  (2#) bag frozen Green Peas
1  (2#) bag frozen Green Beans
 3 (12 oz) bags Frozen Cut Okra

Produce
1 Large Eggplant (approx 1 #)

Dry/Staple
Olive Oil
Bay Leaves
Dried Parsley
Salt
Pepper
Ground Cumin
Cinnamon
Taco Seasoning (Store bought or Homemade)
Rosemary
Italian Seasoning
Coriander
Cardamom
Lemon Juice

Label bags with name of entree, date, and defrost (these all defrost 24 hours in a plastic box in the fridge)  & cooking instructions

I usually write something like:
"Chili, 3 Nov 15, Defrost in Fridge 24 Hours (48 hours for larger bags), Crock Pot on High 3 hours"

First, Make your Yachni Sauce - while that's simmering, you can start assembling the first couple of meals (instructions follow Yachni recipes. If you prefer, you can make the sauce the day before when you have 20 minutes, and have it all cooled in the fridge & ready to go when you're ready to assemble. 

Vat O' Yachni

Saute:

1/3 cup Extra Virgin Olive oil (or up to 1 cup, depending on your taste)*

2 12oz bags frozen chopped onions (or 6 cups fresh chopped onion)
2 Tablespoons Garlic






Then add:
2 #10 cans chopped tomatoes with juice (OR 14 (15oz) regular cans OR 8 (32oz) cans)
4 Bay Leaves
1/3 cup dry Parsley
6 Tablespoons (one small can) Tomato Paste
2 teaspoons Salt (or to taste)
1/2 teaspoon Pepper

Bring to a simmer, and simmer, stirring occasionally, for 15 minutes.
Ready for use immediately, or may be frozen in 4 batches (5 or 6 cups per batch) for future use.


Double Batch Yachni
(for smaller freezers or smaller families)

Saute:

3 Tablespoons Extra Virgin Olive Oil (or up to 1/2 cup, depending on your taste)*

1 12oz bag frozen chopped onions (or 3 cups fresh chopped onion)
1 Tablespoon Garlic
Then add:

1 #10 can chopped tomatoes with juice (OR 7 (15oz) cans OR 4 (32 oz) cans)

2 Bay Leaves
3 Tablespoons dry Parsley
3T Tomato Paste
1 teaspoon salt
1/4 teaspoon pepper

Bring to a simmer, and simmer, stirring occasionally, for 15 minutes.
Ready for use immediately, or may be frozen in batches (5 or 6 cups per batch) for future use.


*To be authentic, these dishes traditionally have a LOT of oil. If you like less or none, it will still taste good (I've made it with none) but it will lack some authenticity.
The great thing is that they're all Vegan AND Gluten Free (assuming you buy your ingredients carefully) and they can be made Oil free if you like. Of course, if you're not gluten-free, you can always serve some bread with these - whether Garlic Bread, Naan, Corn Bread or another appropriate favorite.



Assemble these first two while the Yachni Sauce is simmering:

Chili

1 Bag 3 Peppers & Onions
1 can each, Kidney Beans, Black Beans & Chickpeas, Drained
3 Cans Tomatoes with liquid
2 Cups Corn
3 Tablespoons Taco Seasoning (store bought or Homemade)
1 Spoon Garlic 
*****
After thawing
On cooking day, Slow cook for 3 - 4 hours on high. 

Eggplant Stew
1 bag 3 Pepper & Onion Mix
2 cans Mushrooms, Drained
1 Eggplant, 1/2" dice
1 can Chickpeas, Drained
1 - 2 teaspoons Rosemary
1 teaspoon Italian Seasoning
1 Can (24-26 oz) Spaghetti Sauce (or Sub a combination of Tomato Sauce & Tomato Puree)
1 large Spoonful of Capers (2-4 T) or Chopped Green Olives
*****
After thawing
On cooking day, Slow cook for 5 hours on high.

When Yachni Finishes, use it to assemble these

Greek Bean Soup ( Fasolia Yachni )

1 (48 oz) Jar Randall's Great Northern beans (or 3 regular cans) with liquid
1 bag Mirepoix Mix
4 Cups Yachni Sauce 
*****
After thawing
On cooking day, Slow cook for 3 - 4 hours on high.

Greek Giant Beans ( Gigantes  )
5 Cans Butter Beans, Drained
1 Bag Mirepoix mix
3 - 4 Cups Yachni
1/2 teaspoon Cinnamon
1/2 teaspoon Cumin
*****
After thawing
On cooking day, Slow cook for 5-7 hours on high. 

Greek Green Beans ( Fasolakia Yachni )
1 (2# bag) Green Beans
6 Cups Yachni 
*****
After thawing
On cooking day, Slow cook for 3 - 4 hours on high.

Greek Okra & Tomato Stew ( Bamies Yachni )

3 Bags (12 oz ea) Cut Okra
6 Cups Yachni 
*****
After thawing
On cooking day, Slow cook for 3 - 4 hours on high.

Indian Chickpeas in Ginger Sauce over Rice

3 cups Yachni Sauce
2 Tablespoons Fresh Minced Ginger
1 Tablespoon Fresh Minced Garlic
1 Tablespoon Ground Coriander Seed
1/2 teaspoon Ground Cardamom (generous)
Black pepper to taste
*Optional Heat of your choice - a little cayenne or a broken dried chili pepper
3 15 oz Cans drained Chickpeas (or equivalent home-cooked)
 *****
After thawing
On cooking day, Slow cook for 3 - 4 hours on high.

Indian Spiced Blackeye Peas over Rice

4 cans Black-eyed Peas (or 6 cups home-prepared), drained
3 cups Yachni *
1/4 cup fresh Ginger Paste (I use the jarred kind)
1/4 cup minced Garlic (I also use the jarred kind)
2 teaspoons ground Coriander
1 1/2 teaspoons ground Cumin
1 teaspoon ground Cardamom
 - Heat of your choice maybe added if desired, although the Ginger in this recipe already adds a fair amount of spiciness.
*****
After thawing
On cooking day, Slow cook for 3 - 4 hours on high.

Peas & Artichokes Yachni
1 Bag (2#) Green Peas
1 Can Artichoke Heart Quarters, Drained
6 Cups Yachni
*****
After thawing
On cooking day, Slow cook for 3 - 4 hours on high.

That's it! You've assembled them all!

Be sure to follow proper freezer safety, chill the bags thoroughly as quickly as possible, and freeze them. Don't put several warm bags in a big pile in the freezer where they might not chill clear through, but space them out to chill & freeze thoroughly.

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