Chef Joeys Organic Multi Grain Bread Food

CHEF JOEY'S VEGAN BREAD PUDDING

Steps:

• Preheat your oven to 350'F.
• Put the margarine in a bowl big enough to accommodate 2 cups of milk.
• Put the sugar, cinnamon and salt into another bowl and mix well.
• Put the milk in a saucepan and heat until just before the boiling point.
• Pour the heated milk into the bowl with the margarine in it. Mix until the margarine is completely melted.
• In a 9x13" oven safe dish add the bread and raisins.
• Mix the egg replacer with water. I use 1 1/2 teaspoons of egg replacer and two tablespoons of warm water. Stir to incorporate.
• Gradually add the egg replacer to the milk mixture.
• Add in the cinnamon, sugar and salt mixture into the milk mixture. Mix this well.
• Pour the milk mixture over the bread and raisins and carefully move the bread around so that ll the pieces are soaked in the milk.
• Put the dish with the prepared bread pudding into a larger dish and put it into the preheated oven.
• Pour the hot water into the outer dish being careful not to get any in the pudding dish.
• Bake for 40-45 minutes.
• The custard should be creamy. Remember you didn't use eggs here so it won't be set exactly the same. As it cools it will firm up a bit.
• Serve either warm or cold, plain or with your favourite sauce.
• Bon Appetit.

CHEF JOEY'S STRAWBERRY RHUBARB COBBLER (VEGAN )

Steps:

• Heat oven to 350'F.
• In a medium bowl, mix together rhubarb, strawberries, 1 cup sugar and margarine.
• Spread in a 13x9 inch oven proof dish.
• In another medium bowl, combine 1/2 cup sugar, oil, egg replacer, flour, baking powder, milk and dry gelatin. Mix well with a whisk.
• Pour the sugar mixture evenly over the fruit and bake for 1 hour or until set. The crust should be golden and the fruit bubbly.
• Cool on a wire rack and store in the fridge.
• Bon Appetit.

CHEF JOEY'S HERB & ONION BREAD (BREAD MACHINE)

Steps:

• Place all the wet ingredients, including the onion in the bread machine according to the manufacturer's directions.
• Keeping in mind that the liquids should go in first and the yeast very last.
• I baked this 1 1/2 lb. loaf on the basic rapid cycle.

CHEF JOEY'S LOW CARB PROTEIN BREAD (ABM)

Steps:

• Mix the one cup plus the two tablespoons of wheat gluten, oat flour, salt and soy protein powder in a large bowl. You want to sift and combine the ingredients well. I put mine in the bowl of my stand mixer and used the whisk to sift them together.
• Heat the silk creamer to slightly warm and then add the warm water and egg, mixing well as you add the egg so it doesn't cook.
• Add the oil to the bottom of the bread machine. Then add into that your cream, water and egg mixture.
• Carefully add the flour mixture to it floats on the top of the liquid. I sprinkled some of it on top so it wouldn't go into the liquid, then I slowly spooned the rest on top.
• Sprinkle the yeast packet evenly on top of the flour mixture.
• Set according to your bread machine instructions. I have a Breadman and I used setting 7 which is a 59 minute cycle. It has only one rising and is perfect for this bread.
• Cool completely on a metal rack.
• Bon Appetit.

CHEF JOEY'S ORGANIC HEMP MILK

Steps:

• Fill the cup of a large blender with 7 cups of water.
• Add the hemp seed, honey and vanilla.
• Blend for a few minutes to ensure the seeds are all broken up.
• Taste your milk. If its not sweet enough or flavored enough, add more sweetener or vanilla. You can also add almond extract as well.
• If you are happy with the milk let it sit for a few minutes to let the water get into the seed puree. This step is important because it will help plump the seeds up and prevent them from leaking out into the milk while you're straining it.
• Once the milk is strained put in the fridge.
• Drink it up quickly this stuff won't keep too long.
• Bon Appetit!