I wanted a handy sandwich filler, and some bread for such handy sandwich, so I made some Irish brown bread and some veggie meat.
Brown bread is a delightfully simple, almost lazy, bread to make. There's no kneading, no proofing yeast, no waiting for it to rise, so the reward gained from such delicious, freshly made bread far outweighs the effort of having to prepare it.
My basic recipe, based on halving this recipe, is 1 part white flour, 2 parts wholemeal flour and a drinking glass of soya or Kara coconut milk curdled with a tablespoon of vinegar.
I measure the parts using a cooks' measure which has cups amongst the metric and imperial measurements. Mix all that together in a bowl and put it in the oven at 230c for 10 minutes and then at 200c for about 15 minutes (I base this timing on the fact that I make a half loaf, so it would be about 30mins for a full loaf).
This recipe yields a slightly lighter loaf than many traditional brown breads, so feel free to alter the ratio of brown to white flour to get a dark bread.
The veggie meat is also a pretty simple recipe.
It's tasty, savoury and easy to throw on sandwiches, a cheap, home-made version of the vegan sandwich meats without having a meat-specific flavour.
Again I use my chosen recipe more as an outline, I tend to view recipes as having levels of necessary and optional (ie what will make the basic structure, and what will make the flavour), so I therefore keep the basic structure of the recipe, the beans, oil, water and gluten flour, and then adjust the seasoning to what I have and like. This time I threw in come chilli powder, cumin, paprika, a stock cube, some mixed vegetable spice and some soya sauce. I halved the recipe, and steamed it and cooked it for half the amount of time.
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