Tag Archives: bread

trini doubles, yum yum yum

Hello there, friends and vegans! It’s been a while since last I posted; I’ve been working full time AND going to school full time, so I hope you’ll forgive me.

Anyway, I wanted to post about my entry in the last vegan cookoff. Just to refresh your memory, the cookoff is a monthly event some friends and I have been doing for four (count em, FOUR) years solid. Everything has to be vegan, and these days, nut-free as well, and it suits the purposes of the aspiring winner to offer a gluten-free entry or option as well, as we have three gluten-free participants. The theme, date, and location is chosen the month before. Everyone brings the components of their dish, assembles on location, and serves small portions to all of the attendees. At the end, everyone who’s eaten votes in each of five categories, and a winner is crowned.


The photo of mine hasn’t been uploaded yet, so here’s one from Tried and True Favourite Recipes!

Our last competition was Caribbean-themed. I made Trini doubles – a street food dish from Trinidad involving chana masala (my favourite Indian dish made with island flavour) stuffed into deep-fried bread dough. It’s simple and it’s delicious. I chose to serve mine with a fresh salsa made of mango, cucumber, lime, jalapeno, and cilantro. The whole thing was quite hot, but so delicious!

Chana Masala for Doubles

Now, I’ve tried to make chana many times before and have never made an authentic-tasting one. This was my first success with a chana masala that tasted like I’ve had it in restaurants.

2 tbsp sunflower/canola/veg oil
1 medium yellow onion, diced
1 tsp caraway or coriander seeds, whole
4 cloves garlic, pressed or minced
1.5 inches thick ginger or 2 inches thin, grated
2 tbsp+ masala mix or chana masala mix powder (NOT garam masala, NOT thai red curry, etc.)
2 cans chickpeas, or 3 cups cooked chickpeas
1 small can or 1/2 large can diced tomatoes (ensure you get ones without extra spices)
1 bay leaf

Heat a medium-sized pot on just under medium heat on a burner. Add oil and let it heat for a minute before adding the onions. They should sizzle slightly, but if they spit at all, turn the heat down. Stoves vary a lot, so it’s best to know whether your stove runs hot or cool. Mine runs hot, so I saute my onions on heat 2 or 3 (electric). Gas ranges often run hotter than electric because of the direct and instant heat.

Stir the onions to ensure they don’t get stuck or burnt. While your onions are cooking, in a small bowl, combine the minced garlic, grated ginger, and dry masala. Add a splash of water (I like to use warm) and mix it all together so it combines into a paste.

Once the onions are softened, add the caraway or coriander seeds. Ensure there’s enough hot oil in there to coat the seeds – stir it together and cook until they are toasted. Then, add your spice paste and stir it all together to toast the spices and cook the garlic and ginger.

While this is happening, drain and rinse your chickpeas. Add them to the pot next and stir to coat everything equally in the spices. Next, add the diced tomatoes. This provides some liquid to cook the chickpeas further til they’re soft. If it looks dry, add a little water. Add the bay leaf now and stir.

Bring it to a boil, then reduce to a simmer. Put a lid on and let it go for at least 20 minutes, better at an hour or even more. Continue to stir it every so often and ensure there is enough liquid; you don’t want it to burn to the bottom but you also don’t want it to come out too liquidy at the end. You need to scoop it up with fry bread!

Note on curry powders

Holy mackerel are there a LOT of curry powders out there. There’s Japanese curry, Thai curry, Indian curry, Island curry, and so on, and within each type of cuisine there are a number of variations as far as spice combination goes. For a successful chana masala, you will want a MASALA MIX or a CHANA MASALA MIX. Look for a spice mix that contains coriander, clove, cinnamon, chili, turmeric, and ginger. Chana masala should be heavy on ginger, coriander, and – believe it or not – lemon! You don’t want any lime flavour, nor cumin. If you want to make your own spice mix, use those listed above. A little cardamom wouldn’t hurt either. The “pie spices” complement the chickpea and tomato in chana masala. If you want to vary the spiciness of your dish, making your own spice mix is a great idea. You can chop fresh chilies in with the garlic and ginger, or add chili powder or cayenne with the dry spices.

Fry Bread

This part is super easy. While your chana is simmering, make some bread dough. My bread yeast was dead, so I used instant pizza yeast and actually just made a pizza dough. You don’t have to spice it – just salt it. You don’t need much, either. When you fry the dough, it’ll puff up and bubble so you can cut it open and put chana inside it. YUM.

To deep fry, choose a deep pot with a small diameter. Fill it with about 2 inches of oil with a high smoke point (sunflower/canola/veg oil) and heat it on high. Ensure you have a plate next to the stove with paper towel on it to drain, as well as a metal or silicon (NOT PLASTIC) slotted spoon, tongs, etc. You’ll know it’s ready when you put a wooden spoon in, touching the bottom, and little bubbles immediately rise from the wood. BE VERY CAREFUL if you are new to deep-frying! Tear off little chunks of bread dough and toss them in – do no more than three at a time so the oil doesn’t lose too much temperature. Watch them turn golden, turning if necessary, and then pull out to drain. Serve hot.

Oh, and I won the cookoff with this dish.

Parsley-scented Crostini with Baby Arugula, Smoked Tofu, Caramelized Pear and Fig, and Roasted Slivered Almonds

Mal's entry
Jen Clark photo
Using Jen’s photo for this because it’s much nicer than my own. This was my entry for our most recent vegan cookoff, which was pear-themed. I won! So I am here to share this lovely recipe with you. You can modify it in any way you like; I just found that this was a good combination of flavours. Click through for the recipe. Continue reading

Rosemary Rock Salt Baguettes

rosemary rock salt baguettes

3.5 C Water

2 Tbls Earth Balance (or other vegan margarine)

1 Tbls Salt

1 Packet Yeast

9 C Flour

1 Tbls Sugar

2 Tbls Rosemary

Sea Salt or Rock Salt

Mix yeast and water and let it sit for 10 minutes.  Mix together in a separate bowl: Earth Balance, sugar, salt, and rosemary.

After 10 minutes mix Earth Balance mixture with the water and slowly beat in the flour. Wait for it to rise (twice its size) before you knead it, about an hour and a half. It will rise best if you cover it with a damp kitchen towel or plastic wrap.

Knead and punch into three separate balls. Roll dough out to look like  bread loaves and let them sit, covered, for another 30min to an hour. This should make three small loaves.

Sprinkle the tops with rosemary and rock salt and cut three horizontal slices in the top of each loaf.

Set oven to 400 F and bake until golden brown, about 30-40 minutes. Take out and enjoy!

Kaylie Bakes Bread!