There’s nothing better than some warms buns, from the oven that is. A firm, crunchy crust and a nicely formed crumb – it’s like having an wheat-induced orgasm in the middle of a bakery. Luckily, you can enjoy these pleasures in the comfort of your home for far less money, greater satisfaction, and a minimal chance of being arrested for indecency. But what is it with bread nowadays? There seems to be more options than a 64-pack of crayons awaitng consumption by a 3 year old.
Bread isn’t really bread anymore. What was once your run of the mill sandwich bread has become shiny packages of over-exaggerated nutritional promises. Claims range from magically hidden wheat, to “heart healthy” grains, bread that contains essential oils to boost your kid’s brain function. Apparently without Wonder Bread’s Headstart 100% Whole Wheat Loaf, your child will grow up stupid. In an era when mistrust of multi-national, food corporations and concern for the health and welfare of our communities and environment is at an all time high, there is no better time to learn how to bake up a nice loaf of bread. Knowing what’s in your food, where it comes from, and taking the initiative to make some of your own – that’s the essence of masculinity, and also happens to be qualities of a responsible, conscious consumer.
Check out our recipe for Rustic Sunflower Seed Bread, based on a modified version of the almost fool-proof, No-Knead Bread. Great for newbs and seasoned bakers alike!
¿ We ask: If you buy bread regularly, what influences your decison and where do you get the good stuff?
Adopting a healthier, greener diet doesn’t have to be a struggle. Here’s a satisfying ‘meat’ and potatoes dish that’s quick, easy, and sustainable take on the hearty classic. This recipe makes a giant batch and freezes well – perfect for lazy evenings or a lunch to go.
1 tablespoon olive oil
1/2 large onion, chopped
1 teaspoon ground cumin
2 tablespoons dried oregano
2 stalks celery, chopped
2 carrots, chopped
2 red bell peppers, chopped
3 cloves garlic, chopped
2 (12 ounce) packages Yves Veggie Ground Round (optional)
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn (fresh or frozen is even better!)
1/2 to 1 tablespoon salt to taste
1/2 teaspoon ground black pepper
1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian ground round. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot. Add chili powder and black pepper. Stir in the kidney, garbanzo, and black beans. Bring to a boil, reduce heat to low, and simmer for 45 minutes.
3. Stir in the corn, and continue cooking 5 minutes before serving.