ok! yesterday i laid out my plans for the week. and i have capitalized on them so far, including the sesame no-knead bread, which is currently in the oven and was so fun to make! right after i finished work yesterday, i mixed together the flours, cornmeal, dry yeast, salt, and water… and this morning it was bubbling up thanks to its overnight fermentation! i added unhulled sesame seeds and the sweet and brown rice, and used my hands to evenly distribute. i then added it to a loaf pan coated with unrefined sesame oil, and topped it with more sesame seeds. i let it rise for an hour while i went on a run! when i came back it had probably doubled in size, which i was very excited to see! and now i can’t wait to see the final product. fingers crossed it turns out! here’s what it looked like before the oven:
i also cooked the brown and sweet rice yesterday. it is super sticky and has a really mellow but inviting flavor. i used it as the base for a parsley and brown rice salad which i made yesterday. it included ume and brown rice vinegars (ume vinegar is such a gorgeous color!), tomatoes, cucumbers, green onions, black & unhulled sesame seeds, and a little soy sauce. it was SO fresh and tasty:
i topped it with the dijon mustard marinated tempeh. photo pre-baking:
today i’m planning to eat the sesame no-knead bread topped with some fruits and nut butter. for lunch i will likely eat the parsley and brown rice salad leftovers topped with mozzarella, feta, or tempeh (tbd!). then for dinner perhaps i’ll sauté either collard greens or chard, mainly because they’re taking up SO much space in the fridge, and i’ll top them with either a miso-ginger sauce or a tangy hemp seed dressing and add in some of the baked tempeh for a more complete meal, and serve it all over brown and sweet rice.
now i’ve gotta get to work. have a great tuesday, and let me know if you’re cooking up anything fun today!