PlantbasedBrandon

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Red Pepper Flakes

Onion Powder

Chef's Knife

Everyday Pan

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In 2021 I was working 50-60 hour weeks at the post office and eating mostly fast food for convenience. I was always tired and even on my off days I barely had any energy to function. I wasn’t showing up as my best as a husband or a father because I was always tired. I was so frustrated because I felt I was too young to always be so tired. This led me to start to pay more attention to how the foods I ate made me feel afterwards and I came to the conclusion that my diet was why my energy was so low. Being the impulsive person I am I decided to go Plant-based cold turkey to see if that would change things for me. I researched Plantbased recipes and made it a point to make meals without using processed vegan items. I started cooking meals like vegetable soup, plant based chili and mushroom, spinach and cherry tomato pasta. After a week of eating plant-based I felt so much better that I knew I could never go back. I was so excited and amazed by my results that I created my food page @_PlantbasedBrandon on instagram. I wanted to document my journey and to dispel the misconception that vegan food is limited and less flavorful.

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Easy Vegan Bread

– 4 cups whole wheat, All purpose or bread flour

Add dry ingredients to bowl and whisk thoroughly.

Add in water or milk and fold until dough is formed.

Sprinkle clean surface with flour, knead dough, form into a uniform ball, place into a greased bowl, cover and let double in size. (About 60-90 mins)

Press dough into a rectangular shape, roll tightly into a oval shape and place into a greased and parchment paper lined bread pan. Cover until it rises. (This took me 90 mins because I used whole-wheat flour. It probably will happen quicker using bread flour)

Bake at 375F for 30-35 mins, rub with butter and let cool for atleast 45 mins before slicing

PlantbasedBrandon

Easy Vegan Bread

plantbasedbrandon