October 20th, 2023

Hi friends,

A successful inaugural Tzimmy dinner in the books! Immense appreciation for everyone who came out and helped make this event possible. Even amidst the chaos of burning bread (who, me?) a breaker trip and ice cream soup, I found flow in this work. Bringing a menu to life and crafting an intimate experience for plant-forward foodies is a pressure cooker to immerse oneself, but so worth the community and sharing in good food.

In a tumultuous week, I am grateful for the distraction.

The meditative work of rolling pasta dough, finessing your edges, and creating perfectly portioned raviolis, is an act of merciful zen. The intricate weaving of mini challah braids, thirty times over, a focused ritual in care. Balancing flavor, painting palettes in acid and texture, all moments of privileged resolve from the outside world. Food is a medium in which I give myself over, a chance to embrace ephemera in its literal form. Grateful for each arduous, hard moment in the kitchen this week, anchoring me to this moment, right now.

What’s anchoring you?

Stay hungry,Hawnuh Lee | Founder, Closed Loop Cooking

Zen and the art of kitchen prep.

The dish >>

• Food for thought–sharing this mindful resource for Avoiding Antisemitic and Islamophobic Hate Speech.

• Love this NYC terracotta harvest party.

• Churning back time to enjoy more Cherlato.

• I’m thinking winter snow cones are in my near future.

• Low waste living doesn’t have to be expensive. Love this tip list.

• When improv cooking goes wrong–I can’t get enough of this subreddit for people complaining about their own substitutions.

• Oat pulp recipes like these choco-dipped biscotto are  in the mix as I dive into all kinds of oat milk derivations.

Communal recipe testing.

by Hawnuh Lee

I love developing new recipes with my CLC community in mind. From my kitchen to a Tzimmy pop-up event, every new dish is an accomplishment in story and flavor. So to give thanks to y’all, my fav subscribers, I’m sharing out a sure-fav dessert, my vegan sourdough babka. Every new recipe goes through several iterations and method adjustments (and even then some!) and in the spirit of community gathering, I’m bringing this version to you first.

With that, I have an ask–if you are a baker or baking curious, let’s try out this recipe in tandem. I’d love to know what instructions feel intuitive, what needs work, and how your bake is executing! Recipe development is a true art form and making something that feels accessible is an important, iterative process. So if you’re up for the challenge, give this babka a spin and send feedback to yours truly so we can compare notes and indulge in a supreme baked treat.

Vegan sourdough babka

Makes 2 loaves or 8 mini loaves50 min bake time, plus additional rise time

Ingredients

• 3 1/2 c bread flour

• 1/4 c sugar

• 1 tsp salt

• 1 c non dairy milk 

• 1/3 c non dairy butter, room temp 

• 1 c active sourdough starter 

• 2 flax eggs (4 tbsp flax seed ground, 8 tbsp water)

Filling

• 1 c vegan chocolate chips

• 1/4 c veg oil

• 1/3 c brown sugar

• 1/4 tsp salt

• 1/4 tsp cinnamon 

To-do's

1. Activate your starter in the early morning or night before.

2. Once active, combine all dough ingredients and mix until thoroughly combined. 

3. Let rise 3-4 hours, until approx double in size.

4. Make filling by combining all ingredients in a double boiler and stirring on low until thoroughly combined. Let cool, making sure to stir a few times before use. Should be smooth and pourable.

5. Grease two loaf pans.

6. Remove dough from bowl and fold over several times. Using a bench scraper or knife, split the dough in two. Place one half back in bowl.

7. Roll out the dough into a rough rectangle, about 1/4” thick.

8. Using a spoon, spread filling across the dough, leaving about 1/2” border on all sides.

9. Gently pull up the edge of the long side of the rectangle and begin rolling the dough into itself, until you have a semi tight log.

10. Using a sharp knife, cut the length of the dough log all the way through.

11. Begin braiding the two long pieces by placing the left one on top and bringing the right one underneath. Repeat to finish the braid. It’s a messy process but trust the braid!

12. Carefully lift finished braid and place into greased loaf pan. It’s ok if ends are squished in.

13. Repeat steps 6-12 with other half of dough.

14. Let both plaits rise 1-2 hours, until approx double in size. 

15. Preheat oven to 350.

16. Bake 40-50 minutes, checking at 40. Top should be golden brown and toothpick should come out clean.

17. Let cool fully. Optional - can brush with simple syrup (1 part water, 1 part sugar, dissolved).

18. Enjoy! Lasts 2-3 days in an airtight container or up to a month in the freezer.

Have a question along the way? Ping me @closedloopcooking!

Happy testing!

Crocheted PB+J sandwich bags will make you a whole snack.

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