BBQ Lentil Baozi

Life isn't complete until you've had a baozi. Also known simply as bao or Chinese steamed buns. They. Are. So. Good. I first had these buns as a child. We bought them frozen from some local store (or Costco, maybe?) and I remember getting home from school and throwing them in the microwave for a quick snack. Several years ago, I was in Chicago and discovered an entire bao eatery in one of the large malls there. Utterly overjoyed to be reunited with my love for all things baozi, when I returned back to Alaska obviously the only thing to do was to go on a great bao search. Unfortunately, I couldn't find them anywhere! So sad. 

Before you shed a tear for such a tragic tale, you should know...I have been reunited once more with my beloved bao. By making my own! Not being able to find frozen baozi within 60 miles of my home may be one of the greatest culinary things to have ever happened to me. Like pretty much all things in life, baozi are better made from scratch, with love. Even if they do come out with a few imperfections. 

They're fairly easy to make too, albeit a wee bit involved. I'll say though, it was a great little Saturday food project. Lots of people do crafts or whathaveyou on their days off. Not me, give me ALL the food! I will make more food. Besides, crafts = lame. You can't eat crafts...usually. I'm coming to the realization I'd probably be much skinnier if I did craft projects instead of food projects...you might be seeing more crafts on the blog henceforth.

Anyways, what I am trying to tell you is that the baozi I stuffed my face with in my youth were BBQ pork. I'm making a really gross and disgusted face right now that I wish you could see. Who needs pig muscles...besides pigs? Lentils and sweet potatoes did the trick perfectly in a sweetass homemade BBQ sauce, all nestled inside a warm and pillowy soft steamed bun. What's better than a baozi? Not much. If you've never had one, you're in for a real treat. 

BBQ Lentil Baozi

Makes 12 steamed buns

• Dough:
• 2/3 cup warm water
• 2 Tbsp. brown sugar
• 1 tsp. malt barley sweetener (optional)
• 2 1/4 tsp. instant yeast
• 2 3/4 cup all purpose flour
• non-stick cooking spray
• Filling:
• 1 cup dry red lentils
• 3 cups water
• 2 tsp. salt
• 2 garlic cloves, peeled and left whole
• 2 tsp. olive oil
• 1 medium yellow onion, diced
• 1 medium sweet potato, finely diced
• 2 garlic cloves, minced
• 1/4 tsp. chipotle chili powder
• 1/4 tsp. ground ginger
• 1/4 cup brown sugar
• 1/2 cup ketchup
• 2 tsp. Dijon mustard
• 1 Tbsp. apple cider vinegar
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. Worcestershire sauce

Notes: There'll be a little bit of the filling leftover but it's fantastic on its own. 

To start the buns, whisk together all the dough ingredients in a small bowl except for the flour, until there are no more yeast clumps and the sugar is dissolved. Allow to rest for about 5 minutes in a warm place, until foamy.

In a large bowl, add the flour and then pour in the yeast mixture slowly while stirring to combine completely. 

Knead the dough on a floured surface for a few minutes, until smooth and soft. Form into a ball.

Wash out the flour bowl (or don't if you're lazy like me), dry, and coat with a nonstick cooking spray. Place the dough ball in the bowl and cover loosely with a dishcloth. Place in a warm spot to proof for about 1 hour, until it's doubled in size. 

Meanwhile, prepare the filling by bringing a large pot of the lentils, water, salt, and 2 whole garlic cloves to boil over high heat. Once boiling, reduce to low and simmer for about 25 minutes, or until the lentils are tender. Drain very well, extracting all the water.

While the lentils are simmering, heat the oil over medium in a large frying pan and add the onion, minced garlic, chipotle chili powder, and ground ginger. Allow to saute for about 5 minutes, or until the onions begin to brown. 

Add the sweet potatoes and saute for 10 additional minutes, until they begin to soften. 

Add in the rest of the filling ingredients and continue to cook, stirring occasionally, until the lentils are done simmering. 

Once the lentils are done, drain them very well and add to the sweet potato mixture. Cook over medium, stirring occasionally, until all or most of the water is gone. It should be a pasty consistency, not soupy. Ensure it doesn't stick and burn at the bottom of the pan. Remove the two whole garlic cloves and remove from heat when the water is gone.

Once the dough is done rising, punch it down and roll out into a large, flat rectangle on a floured surface. Now, form into a 1-2 inch wide log. Cut log into 12 slices. 

Prepare your steamer. I use an electric steamer/rice cooker. Fill the pot with a few inches of water, put in the steamer basket, shut the lid and bring to a boil. My steamer basket only allowed four buns to steam at a time, so I did them in batches of three. Be sure to add more water as needed throughout the batches.

Meanwhile, roll out four dough slices into circles. Place about 2 Tbsp. of the filling into a lump in the middle of the circle and then pull up all the sides and pinch completely closed. Repeat with the remaining three. Flip so the seam is on the underside and place on a flat surface to rest for 10 minutes. 

Once the water is boiling and the buns have rested, coat the steamer basket with a nonstick cooking spray and place the buns, seam down into the steamer basket. Try not to let them touch if possible, as they will puff up when steaming. 

Allow them to steam for 15 minutes. In the mean time, prep your next batch of buns. When they are done steaming, unplug the steamer and crack the lid just a teensy bit. Very slowly, like over the course of one minute, open the lid. If you open it all at once, the difference in the ambient air temperature versus the steam temperature will cause the buns to collapse and they won't be pillowy, but instead dense, hardened and sad. Take the time to very, very, slowly open the lid. I also peek inside to make sure that they aren't falling as I open the lid.

Remove them with a spatula and set aside to cool. Repeat with the two remaining batches, ensuring that they are allowed to rest for 10 minutes prior to steaming and that the lid is opened slowly once done steaming. Add more water as needed and bring back to a boil before steaming.

Serve warm. Cover and refrigerate leftovers. Pop them in the microwave for 20 seconds prior to eating, if refrigerated. 

Pillowy, BBQ deliciousness. 

Funkin' out groovy style. [soundcloud url="https://api.soundcloud.com/tracks/37936427" params="color=ff5500&auto_play=false&show_artwork=true" width="100%" height="166" iframe="true" /]

[yumprint-recipe id='70']

Chickenless Noodle Soup

This post is dedicated to my little brother. Don't worry, he didn't die or anything. We just used to make chicken noodle soup together when we were younger. Just him and me, after school. It was one of our favorite things, at least, that's how I remember it. However, I seem to remember many things differently than him. As children, we watched those Christmas Classics claymation movies. You know, Santa Claus is Coming to Town and Rudolph: The Red-Nosed Reindeer, etc. If you don't know what I am talking about I am so, so sorry. You may want to take into question the validity of your entire childhood. Anyways, a few years ago I bought the entire DVD boxed set for him and I to watch during Christmas, just like we always had. I was so excited! Needless to say, I watch them every year...but not with my little broseph. You can shed a tear here, it's okay. He was pretty confused shocked when I surprised him with them but, I didn't get the excitement and thrill I was expecting from him. He told me later, "I just thought WTF, we watched those when we were like six." My response was, "Yes, I know. You loved them." "Yea... loved. Past-tense." My heart shrunk three sizes that day. Just like the Grinch's. 

I watch the boxed set pretty much by myself each Christmas. Sad but true. Anyways, that was kind of a departure from my soup story. The noodle soup recipe we used was always the one on that back of the Swanson broth box. I had a yearning for that soup (or maybe I just miss my lil broheim?), so yesterday I went to the store to get a vegetable broth. Apparently, Swanson doesn't make a vegetable broth. Either that or the Wasilla Fred Meyer doesn't carry it. Either way, it wasn't a good start. 

I also had to replace the egg noodles. No egg noodles here. And the chicken was a no-go obviously. Baked, savory tofu replaced that. I also added an onion and some herbs to this version. 

My version is just like that childhood chicken noodle soup, except veganized! And everybit as good.

This homemade soup is a vegan twist on the traditional chicken noodle soup. Completely delicious and no chickens harmed!

Chickenless Noodle Soup

Serves 6

• 1/2 Tbsp. olive oil
• 1/2 tsp. dried thyme
• 1 bay leaf
• 1 medium yellow onion, diced
• 8 cups vegetable broth
• 1/4 tsp. ground black pepper
• 2 celery stalks, sliced
• 3 large carrots, sliced
• 1 heaping cup dried pasta
• 8 oz. extra-firm baked tofu, diced (I like Wildwood Sprouted Savory Baked Tofu)
• 1 Tbsp. fresh parsley, chopped (optional)

Notes: If you don't want to use a baked tofu or can't find it, then regular extra-firm tofu will be fine. I just think the flavored, baked variety is nice for this soup.

In a large soup pot, heat oil over medium. Add the thyme, bay leaf and chopped onion. Saute for about 5 minutes, or until the onion begins to brown.

Now, add in the remaining ingredients, excluding the pasta, tofu and parsley. Bring to a boil over high heat, then reduce to medium and add the pasta. Stirring occasionally.

Cook for about 10 minutes, or until the pasta is al dente or just undercooked. Remove from heat and stir in the tofu and parsley. 

Serve hot!

[soundcloud url="https://api.soundcloud.com/tracks/115988061" params="color=ff6600&auto_play=false&show_artwork=true" width="100%" height="166" iframe="true" /]

[yumprint-recipe id='69']Inspired by Campell's and my little broheim 

Lentil Shepherd's Pie

We're always dealing with stuff. Life is full of stuff. Some say that's all it is really. Literal stuff, figurative stuff, stuff stuff. Good stuff, bad stuff, everyday stuff. While running yesterday, I was watching Doctor Who and I heard a quote, "Pain and loss, they define us as much as happiness or love." It may be silly for such a quote to stick with me, but it really did, and it kept me thinking. It's pretty cheeseballs, I know. Yet, if you've got some bad stuff or sad stuff going on in your life, sometimes it's good to have a grounding quote in the back of your brain to remind you of the big picture. So I am gifting this one to you. Thank you Doctor Who, and all your infinite wisdom. That's all. Okay, moving on to what's reaaally important in life. Food...obviously.

I've been wanting to make a shepherd's pie for quite some time now. My family never really made it, but I did spend half my childhood at my BFFs' house (a five minute walk up the road). My second Dad, as I call him, made shepherd's pie on occasion and I loved it. Although his was different than this recipe, as it involved white potatoes, peas, and meat if I am remembering correctly. My lentil shepherd's pie has strayed from the white potatoes and meat, but it still conjured up some good childhood memories.

Sweet potatoes replace the white variety and hearty mushrooms replace the meat in this non-traditional shepherd's pie. Rich and savory flavors are complemented by the honeyed taste of the fluffy sweet potatoes perched atop. If you want to try a scrumptious little spin on regular ol' shepherd's pie then look no further! No animal friends' flesh necessary, I promise you. 

It's been a warm, yucky and wet January here in Alaska. Perfect weather for a good, filling shepherd's pie if you ask me.

Lentil Shepherd's Pie

Serves 8

• Sweet Potatoes:
• 4-5 medium sweet potatoes
• 1/2 tsp. Herbs de Provence 
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 1/2 cup plain/unsweetened non-dairy milk (I used soy milk)
• 1 Tbsp. nutritional yeast
• Pie:
• 1 cup dry red lentils
• 3/4 cup dry steel cut oats
• 1 bay leaf
• 1 tsp. kosher salt
• 5 cups water
• 1 Tbsp. olive oil
• 1 lb. cremini mushrooms, half quartered and half diced 
• pinch of salt
• 1 onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 3/4 cup vegetable broth
• 1/4 cup vegan red wine (you'd be shocked that most are not)
• 1 Tbsp. tomato paste
• 1 Tbsp. soy sauce
• 1/2 Tbsp. Worcestershire sauce
• 2 tsp. paprika
• 1/2 tsp. Herbs de Provence 
• 1/4 tsp. ground black pepper
• 2 Tbsp. nutritional yeast
• 1/4 cup fresh parsley, chopped

Yikes! It seems like a lot, but it's mostly seasonings. Don't fret!

Preheat the oven to 400 F. Wash the sweet potatoes and prick each several times with a knife. Place on a baking sheet and roast in the oven for about 1 hour, or until very soft when poked with a knife. Once done, remove from oven and set aside to cool.

Meanwhile, in a medium saucepan combine the lentils, oats, bay leaf, salt, and water. Bring to a boil over high heat, stirring occasionally. Turn to low, cover partially and simmer for about 20 minutes or until the lentils are cooked. Drain well and set aside until ready to use. 

While the lentils are cooking, in a large saucepan, heat the olive oil over medium-low heat. Chop half the mushrooms in quarters and mince the other half. Add the quartered mushrooms and a pinch of salt to the oil and saute until they have darkened and become fragrant, about 5-8 minutes. Then, add the minced mushrooms, onion, celery, and garlic. Saute until the onions begin to brown. 

Add in the remaining ingredients for the pie, including the lentil/oat mixture but excluding the nutritional yeast and parsley. Stirring occasionally, allow to cook for about 5 minutes. Remove from heat and stir in the nutritional yeast and chopped parsley.

Coat a 9x13 inch casserole pan with a nonstick cooking spray and spread the pie mixture evenly on the bottom of the pan. 

By now, the sweet potatoes should be done, maybe even cool. If they aren't quite tender enough, you can pop them in the microwave for a few minutes. Once they are cooled, you'll want to peel the skin off. Don't worry this is very easy as it should just slip right off. Be sure to cut the tips off either end first. 

Put the peeled sweet potatoes in a large electric stand mixer bowl and beat on medium until mashed. Then, add in the remaining sweet potato ingredients and continue to beat for a few minutes, until fluffy and soft. 

At this point you can either compost the skins or if you like the skins (like me!), just chop them up and scatter them over the pie mixture. 

Preheat the oven to 350 F. Spread the mashed sweet potatoes evenly over the pie mixture and bake at 350 for about 35 minutes or until the edges of the potatoes become slightly browned.

Slice up and serve hot.

This little ditty always makes me smile for some reason. [soundcloud url="https://api.soundcloud.com/tracks/95403702" params="color=ff6600&auto_play=false&show_artwork=true" width="100%" height="166" iframe="true" /]

[yumprint-recipe id='68']