Daeeun's Kitchen

 Ingredients 1 large onion, chopped 700 gram of mushrooms and beyond beef ground, 4-5 garlic cloves, minced 10 oz spinach-blanched for 10 second 5oz feta, crumbed 5 oz artichokes, chopped Salt and pepper ½ vegan bouillon cube, optional Combination of herbs: parsley, dills, and/or mint 6 tables spoons of butter and/or olive oil Instructions Make the filling: Heat a large skillet over medium heat and add the olive oil with the onions and a pinch of salt. Cook until soft and golden. About 7-8 minutes. Clean and slice the mushrooms Add the mushrooms to the pan and cook over medium-high heat until tender and until their juices have dried up. Add Beyond Beef Ground, break up and cook. Add bouillon cube of your choice, optional Add ground black pepper, to taste Add the garlic and warm through until fragrant. Add blenched spinach. cook until most of the juices have evaporated. Remove the pan from the heat and add crumbed feta.  Taste and adjust the seasoning if needed. Assemble the Sp...

  Poolish is a pre-dough made by using flour, water, and a pinch of yeast. By making Poolish in advance, you are starting the fermentation process before you make your bread dough.   This produces bread with improved flavor and texture. Ingredients Poolish 150g bread flour 150g water (room temperature) 1 small pinch instant or fast-acting yeast let the polish ripen on counter 6-24 hours, preferably at least 12   Final dough 280 g      water (room temperature) 2 g or ½ tsp   instant yeast 350 g     bread flour 50 g rye flour 10g       Salt All of poolish   Instructions Making Poolish ·          In a large bowl, add the flour, water, and a pinch of yeast. Mix with a spoon until everything is well combined. ·          Cover tightly with a plastic wrap or lid and let it rest for 6-24 hours ...

Ingredients  2 tablespoons neutral oil, more as needed 1 medium yellow onion 6  medium stalks celery 1 large zucchini 3 medium carrots 1/3 of big russet potato + 1/3 of sweet potato 1 Tbsp. minced garlic 1/3 C of red lentil and 1/3 C of barley, rinsed and drained excess water Salt, to taste and to add when cooking onion 3 medium size Roma tomatoes, chopped 1 (14-ounce) can tomatoes, whole or diced tomato 6 cups No-odium vegetable broth, homemade or store bought 3 bouillon cube of your choice, I used vegan no beef and no chicken cubes 4 cups baby spinach or baby kale 1 cup cooked/frozen and thaw green peas Dry herb of your choice: I used 1 tsp each of thyme and oregano 5 fresh thyme springs( optional) 3-4 bay leaves, dry or fresh 4 cups baby spinach or baby kale 2 tablespoons basil pesto, for serving, optional Parmesan cheese( optional)  and crusty bread, for serving Instruction Prepare the vegetables. Dice the following (no larger than 1/2-inch), keeping them separate....

  This pumpernickel rye bread recipe is different from “traditional Pumpernickel Bread”, which takes a long time to bake and uses 100 % rye flour.  This is my take on pumpernickel rye bread with two types of flours- light Rye and bread flours with so many flavors of cocoa, molasses, coffee, and caraway seeds, and lighter texture. This recipe needs a stand-mixer or hand kneading.  If you want to know the no-knead version of this bread recipe, let me know! I will be happy to share with you. I look forward to hearing from you all about how yours turns out.  Thank you very much for watching. If you like my video, please subscribe and give me a thumbs up.  Happy Baking and Cooking! Ingredients ·       4  tablespoons  salted butter, soften, plus more for brushing ·       1/2 teaspoon sugar ·       1 envelope (2 1/4 teaspoons) instant yeast ·       1 3/4 cup wa...