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other new +recent NOURISH recipes:
Muffins Muffins Muffins 
Waffles for Two 
o Garlicky Spinach Rice
o Mediterranean Veggie Stew
Thai Basil Chicken
Vegetarian Sticky Rice
Thai Basil Chicken
Curried Chicken with Caramelized Onion
o Chickpea Dal with Spinach

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picky eaters: Get the Milk Out! : 
Good Old Bread |
1 2
The hardest thing for both my sister and my housemate when they discovered their allergies was finding bread. Theyíve found a few kinds in the grocery store, but nothing beats fresh bread.

Baking bread intimidates most people, but I really donít think itís that hard: you mix it up, let it sit for an hour while you do something else, knead it, then shove it in the oven. This is my adaptation of my motherís adaptation of her motherís recipe, which contained milk and butter or chicken fat. Iíve replaced the milk with soymilk and water and the animal fat with olive oil.

Bonus number one: It will make your house smell like heaven.
Bonus number two: All of your friends will instantly worship you.
Bonus number three: Itís vegan.


1 cup soymilk
1/2 cup water
1 heaping tablespoon active dry yeast (or 2 packets)
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt
approx. 1 1/2 cups whole wheat flour
approx. 2 cups unbleached flour

yields 2 loaves

NOTE: If you do this my way, your hands will be covered with flour and dough, so make sure you take off all of your three-karat diamond rings and filigree bracelets before you start.

1. Heat the soymilk and water to approximately the same temperature as lukewarm coffee or a babyís bottle. (This takes 30-40 seconds in my microwave) Címon, I know you babysat as a teenager. It should be warm, but not hot enough to burn the inside of your wrist. If itís too hot, youíll kill the yeast.
2. Dump the warmed liquid into a good-sized mixing bowl. Add the yeast, oil, sugar and salt. Stir gently and then abandon the bowl for a few minutes Ė go read the comics or harass your cat.
3. Return to the bowl. Give it a good stir. There should be bubbles and it should smell yummy and yeasty.
4. Put about half of each kind of flour into the mix. Stir it with a fork or metal spoon or, if you have one, a dough hook. At this point, you should be dealing with a sticky mess about the consistency of mashed potatoes.

the directions continue on this way ... 

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