sandwich

veggie whole wheat pita sandwich and hummus

As you can see, I've been obsessed in dough making these days.  My reasons are simple.  1) I have control with my ingredients and 2) I like to eat bread when it is fresh out of the oven.  The only problem is that it takes a bit of time to make bread.  So it's not so easy for many of us during the week.  

So far, I think pita bread is probably one of the easiest to make.  It still requires a good couple of hours. I like pita because it is light and it goes with a lot of vegetables.  I found this recipe on Pinterest as usual.  The blog is called Yummy Healthy Easy.  Just like the blog's name, this whole wheat pita bread recipe is yummy, healthy and easy.  

I wish you a good week ahead.  

Cindy x

This veggie pita sandwich is tasty and light. 

Servings: 6 pita 

Preparation Time: 1 hour 45 minutes

Cook Time: 8-10 minutes

Ingredients: 

2 cups warm water

1 tsp sugar

4 tsp dry yeast

4 cups whole wheat flour

1 tbsp salt

Instructions: 

1) In a mixing bowl, combine water, sugar, and yeast.  Let it sit for 3-5 minutes for the mixture to foam up. 

2) Stir in salt and flour.  Knead with your hands for a couple minutes.  Let rise for 30 minutes cover with a damp towel.

3) Preheat oven at 240ºC.  Divide dough into 6 balls evenly.  On a lightly floured surface, roll out each dough into an 8" circle with a rolling pin.  

4) Place the doughs on a lightly greased baking sheet on the baking tray, bake for 8-10 minutes.  Beware not to over bake.  

5) Divide the bread in half and add fillings to each pocket as you desire.  

Ingredients for the veggie whole wheat pita sandwich: 

crispy tofu in squares (recipe is here)

greens

basil pesto

caramelized onion

roasted eggplant

greek yogurt

Hummus and pita -  the perfect combination :) 

Ingredients:

1 can chickpea, drained, rinsed, and skin removed 

1 garlic clove

1 tsp cumin

1 tsp paprika

2-3 tbsp creamy peanut butter

3-4 tbsp greek yogurt

3-4 tbsp extra virgin olive oil

1/2 fresh lemon juice

Instructions: 

1) Put everything into a food processor.  Blend until smooth.  Add more yogurt and oil if the texture is too thick.  Adjust to your taste preference.  

pure vegan patties with homemade sweet teriyaki sauce

I can't quite grasp what the hell is wrong with me these days.  I hate to say it out loud but I think I am slightly bored and depressed OR maybe I'm simply obsessed with my passion for food making and photography.  I would hope it is the latter because it sounded "better".  But I think it is a combination of "everything" to be honest.   

Since human mind is a rather complex mechanism, I can say I am quite perplexed by the "many things" that's happened to me.  Those unpleasant disputes between business partners and friends did some serious damage on my self-esteem.  Every decision that I've made seems to go wrong and this goes from choosing to believe in something or someone to following the path that I think it should be right for my well-being.  I've reached a point where I REALLY don't give a damn anymore.    

Everyday after my awakening, the very first thing I do is to check my emails and messages.  Then, I go straight to the kitchen and start cooking.  The following would be styling, shooting, and editing.  Yeah, this is pretty much my daily routine.  Cooking food that I like seems to be a huge part of my life these days.  I think it is the only thing that could fulfill my emptiness at this stage.  Personally speaking, I think many people overlooked the amazing things what a humble home cooked meal could do.  It's not just about the taste to some.  Cooking is the cure to our mind, body, and soul.  The entire process if I may say is therapeutic or at least it is to me.  I get an immense joy after making something that turns out good and satisfying.  I assume these feelings could only be shared with people who love food as much as I do.   I also assume that is the only reason why I can't stop cooking.   

Today, I made some vegan patties, rosemary buns, teriyaki sauce, and roasted chips.  I might've spent a little more time in the kitchen but hey, it is Sunday and it is worthwhile.  I think healthy and clean eating's very initial step starts from knowing what's in your food.   

Cindy x

Some Asian flavors to our vegan patties.  I used my homemade sweet teriyaki sauce and it was good for those who like strong flavors.  As for me, I think creme fraiche and yogurt are just as good.  

Servings: 4 patties

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Ingredients: 

For the patties:

1 cup cooked quinoa

1/2 can chickpea, drained and rinsed with cold water       

a bunch fresh spring onion                                                   

a bunch fresh coriander                                                  

1/2 red onion                                                                        

1/2 red chili *optional                                                             

1-2 garlic cloves                                                                    

1/2 cup panko breadcrumbs                                       

extra-virgin olive oil    

For garnishing:

a bunch fresh greens such as arugula and cucumber

For teriyaki sauce: 

  - 1 tbsp all-purpose flour               - 1/2 tsp grated ginger

  - 1/4 cup soy sauce                       - 1/4 tsp ground pepper

  - 3 tbsp cider vinegar                   - 1/3 cup sugar

  - 1/2 clove garlic, minced             - 1/4 cup water

For rosemary bun: 

3 cups bread flour

1 tsp yeast

1 tsp salt 

1 1/4 cups warm water

1/4 cup extra-virgin olive oil + 2-3 tbsp extra for brushing the dough

Remark: the excess dough can be stored in your freezer for future use.  

Instructions for the patties: 

1) Put everything in a blender except for the panko bread crumbs. 

2) Add the panko breadcrumbs to the mixture and mix well.  

3) Use your hands to form a 3 cm thick sized patties.  

4) Preheat a frying pan with olive oil on medium heat, add the patties and cook each side for about 5 minutes or less.* 

5) Place the cooked patties on a kitchen towel to soak up any excess oil.  Serve them with a bun as a veggie burger or finger food as you like. 

6) Garnish and serve with your favorite sauce.

Instructions for the teriyaki sauce: 

1) Cook all ingredients EXCEPT water on a small frying pan on low heat for 2-3 minutes until the sauce thickens.  

2) Add water to dilute and adjust taste.  

Instructions for the rosemary buns: 

1) Preheat oven at 200ºC.  

2) Get a large mixing bowl, whisk the flour and combine with salt and yeast.  Mix well. 

3) Make a well in the center, pour water and oil.  Mix together with a  wooden spoon in a circular motion until the mixture turns to a dough mass.  Add some chopped chopped rosemary herbs.  

4) Spread a half handful of flour on a work surface, start to knead the dough until it turns to a smooth ball. This took around 5-7 minutes.  Spread a little more flour if the surface gets dry up and the dough starts sticking to the surface.  

5) Add a drizzle of oil to the large bowl, put the dough back in and cover the bowl with a plastic wrap or damp kitchen towel.  Place the bowl at a warm place and let the dough rise for about 30-40 minutes.  I left it at my balcony because it is quite warm during the day here in Hong Kong.  

6) After the dough is ready, divide the dough into 8 - 10 small dough.  Fo this recipe, I only used four small doughs.  I stored the rest for future use.  

7) Make a small round ball with each dough and flatten to palm-size, add some flour to prevent sticking to your hands.  

8) Brush a little oil on the baking tray and dough's surface.  Bake for 10-12 minutes.  

I also made some rosemary chips to go with these beautiful sliders.  

Preparation Time: less than 5 minutes

ooking Time: 20-25 minutes

Ingredients: 

4-6 small new potatoes, cut in chip size                                     

1 small sprig fresh rosemary                                                                      

extra-virgin olive oil          

 For the lemon aioli:         

 1/2 garlic clove, minced         

 3-4 tbsp mayonnaise     

 1 tbsp lemon juice + 1 tsp lemon zest                                        

Instructions:                                                                                            

1) Preheat oven at 180-200ºC.                                                                

2) Get a large bowl, coat the potatoes with rosemary and 2-3 tbsp olive oil.  Season.  Transfer the potatoes to a baking tray.  

3) Roast for 20-25 minutes.