Messy Potpourri Post (Whole Wheat English Muffin-ish Stove Top Buns)

Yes, this post will be all over the place. We're busy planning routes and getting everything ready to hit the road so there really hasn't been a whole lotta cookin' goin' on, but when I saw Bianca's Country Potato Soup on her recipe tester blog I just had to make it. Unfortunately, when I halved the recipe I miscalculated the liquid amounts and the soup ended up not looking as chunky as it should. The chunkiness is there though, and it was perfectly potatoey and comforting on this ridiculously cold weather. I topped it with some rice cheese strips, onion, and bac'uns.

I won't be getting a "World's Best Recipe Tester" award any time soon, but Jenn will! Check out her blog to see what this soup should really look like, plus other awesome test recipes from Bianca's upcoming book and lots of other vegan yummies.

Remember my Thanksgiving/Christmas mini meatless loaves? Becks at I am not a rabbit very ingeniously adapted the recipe and made them into burgers. I made them following her modifications and coated them with some corn flake crumbs. Please ignore my blurry picture and check out Becks' instead. Really, if you haven't found her blog yet, go check it out and you will become an instant fan. I'm not exaggerating, you're depriving yourself of some serious awesomeness if you're not acquainted with the Rabbit. 

The recipe also makes good meatballs...

Let's make some ovenless road food! I made some lazy buns on a frying pan, so if you don't have an oven and want to make your own bread, I present you...

(I-Don't-Have-Time-For-a-Yeast-Dough) Whole Wheat English Muffin-ish Stove Top Buns (longest title ever?) 1 1/2 cups whole wheat flour 1/4 cup oat bran 1/4 cup ground flax seed 2 tbsp turbinado sugar 1/4 to 1/2 tsp salt (I like 1/4, but normal taste buds might want them saltier) 1 1/2 tsp active dry yeast 1/2 cup soy milk 1/2 cup water 2 tbsp oil 1- Mix all dry ingredients in a medium bowl. 2- Combine the soy milk and water and heat them up to 110 degrees F. 3- Add the oil to the soy milk and water. 4- Stir the water mix into the dry mix. 5- Knead the dough in the bowl for a minute or two. Remember, we don't have time for a yeast dough, so forget all the kneading. 6- Let the dough rise for 30 minutes. 7- Spray a 10 inch frying pan with cooking spray and turn the stove on medium-low. 8- Take six chunks of dough and form them into balls. Flatten them to about an inch high and place them on the prepared pan. 9- Cook covered for 15 minutes or until bottoms look brown. 10- Gently flip each bun helping yourself with two forks and cook on low-medium uncovered for 5 to 10 more minutes until bottoms are brown.

I like to eat these sliced and toasted, with a little Earth Balance and a cup of coffee...

And here they are on the frying pan, post flipping...

Now I will leave you with some very insightful animal facts from our travels...

Elk in Yellowstone National Park take the speed limit too seriously.

So do the buffalo.

Ducks in Billings, Montana are headless. Either that or they are very camera-shy!

Seagulls in Texas are very friendly. They fly by your car window and they look in and wave.

*Hey, dude*

Salt Lake City seagulls are not vegan.

Have a happy weekend! :)

(I had to disable comments for this one. For some reason this post is a spammer magnet.)