Gobbler slices and homemade ciabatta

We spent some time house-sitting for my parents this summer, which was pretty great—we got to hang out with the cats and rabbits, enjoy the sun in the garden, and prepare summer meals in my parents’ kitchen. I love our kitchen in The Hague, but it’s always good to be cooking back home. I especially enjoyed trying out my parents’ bread machine, so we ate a lot of sandwiches. This one was my favourite:
Gobbler sandwich It’s a basic wheat bread from the machine’s instruction booklet with rocket, tomatoes, red onion, the gobbler slices from Vegan Sandwiches Save the Day (recipe online here), and a herb dressing from the same book. This was the first time I’d made seitan specifically to slice into sandwiches, and I really like how it turned out. It took me a while to try the recipe because I couldn’t find the instant tapioca it calls for, but I ended up using dried sago, which seems to be very similar if not the same thing. The little balls provide an extra textural element that other seitan recipe don’t have, so I’m glad I gave them a try, but if you can’t find the tapioca I’m sure the slices will still be delicious without it. The seitan recipe makes a lot and freezes well, so it’s good to keep on hand for quick sandwich making. It also seems like the kind of recipe that lends itself well to variations and substitutions, so I’d like to try it with other herbs and spices as well.
Ciabatta
I also enlisted the help of the bread maker for my first homemade ciabatta. I’d been meaning to make this bread for a while, but knowing how sticky the dough can be I decided to let the machine do most of the work. I used the method from Nonna’s Italian Kitchen which includes a biga (pre-ferment) recipe that makes enough for several batches of ciabatta. The loaf pictured above was my second try. The first batch was good, but not as airy as I would’ve liked, so I left the dough to rise a little longer the second time. This batch was pretty much perfect, although I should have taken it out of the oven a little earlier—the top was almost burnt! This bread was much chewier and crustier than the shop-bought ciabatta I’ve had, and much cheaper as well, so I definitely want to see whether I can make it without the bread machine at home.

Speaking of inexpensive food, VeganMoFo is coming up, and I’m doing a budget theme. More on that tomorrow!

9 thoughts on “Gobbler slices and homemade ciabatta

  1. Pingback: Spring & 50 new foods | Eating with the Rabbits

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  3. Pingback: Cooking resolutions update, part 2 | Eating with the Rabbits

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