What is it about fresh, warm, home-baked bread that is so comforting? This Italian flatbread recipe is surprisingly easy to make, and its delicate flavor goes with almost everything. It cooks up so fast; you’ll want to make this for dinner a couple times a week.
3 cups organic flour
1 tsp. kosher salt
2 tsp. baking powder
1 tsp. dried rosemary, minced
1/2 tsp. dried basil leaves
1 tsp. minced garlic
3 Tbs. extra-virgin olive oil
1 cup ice-cold water
Extra kosher salt for sprinkling
Extra olive oil for brushing
Place all dry ingredients in a mixing bowl, and use a fork to gently blend them. Make a well in the center, and pour the oil and water into it. Mix gently until completely blended. If necessary, add a teaspoon or two of cold water; then knead with your hands until dough is smooth.
Pull out a wad of dough about 2 1/2 inches across – slightly larger than an egg or a ping-pong ball. Place onto a lightly floured surface and spread with your fingers into a flat disk about 8 inches across. The top will be uneven.
Heat a large nonstick frypan over medium-high heat. (We used one of those grill pans with the ridges in the bottom, which gave the bread in our photo the sear marks.) When pan is hot, brush the flat dough disk with olive oil and place oiled side down in the pan. Heat for about 2 minutes until a few brown spots appear on the bottom. Brush top with olive oil, flip bread over, and cook another 2 minutes. Slide out of pan onto a plate with paper towels on it, and sprinkle with a little kosher salt. Repeat with the rest of the dough. Serve while warm.
What do you all think about maybe adding some flecks of sun-dried tomatoes to this recipe…or pine nuts? I also think this bread might be delicious with a homemade veggie burger.
Who needs takeout? Your family will think you stopped at an Asian restaurant on your way home when you serve these tasty Thai noodles, and you can make them as spicy as you like.
1 cup fresh snow pea pods
3/4 cup coconut milk
1/2 cup vegetable broth
3 Tbs. soy sauce
1/2 cup crunchy peanut butter
2 Tbs. fresh lime juice
2 cloves garlic, minced or pressed
2 tsp. sugar
3/4 tsp. ground coriander
Crushed red pepper to taste
12-oz. package Udon noodles (substitute spaghetti or fettuccine if you can’t find Udon noodles)
1/2 cup fresh basil, chopped
1 cup bean sprouts
1/4 cup dry roasted peanuts, chopped
1. Trim snow pea pods and blanch for 45 seconds. Set aside.
2. In a large stewpot over medium heat, whisk together coconut milk, vegetable broth, soy sauce, and peanut butter. Add lime juice, garlic, sugar, coriander, and red pepper. Cook over medium-low heat, whisking occasionally, about 5 minutes or until mixture is thoroughly heated. Reduce heat to low.
3. Cook pasta according to package directions. Drain and add pasta to sauce, along with snow pea pods, basil, and bean sprouts. Mix gently and place on a serving platter. Sprinkle with peanuts.
Pesto is usually made with parmesan cheese. You can substitute a vegan parmesan cheese if you like, but we think that pesto is delicious without it. Serve with a green salad and your favorite wine.
1 cup pine nuts (also called piñon nuts)
1 cup olive oil
2 garlic cloves, minced or pressed
2 cups fresh basil leaves
1/4 cup vegan parmesan, optional
Salt and pepper to taste
Your favorite pasta
1. Start heating the pasta water while you assemble the pesto ingredients. When the water begins to boil, add the pasta and start preparing the pesto.
2. In a food processor, combine all ingredients and process until smooth.
3. Drain pasta and toss with pesto.
“Of course everyone in Spain calls his or her recipe ‘authentic’ gazpacho, but they’re all different,” says John from Phoenix (part of Sue’s extended family). John’s recipe has received rave reviews from every person who’s tried it, so we’re dubbing his version authentic! This delicious raw-veggie recipe is not only healthy, but it’s also quick. Just throw everything in the blender.
If you like raw onion, feel free to add more. English cucumbers are long, skinny cucumbers with few seeds; you can substitute another type if you wish. If you like your gazpacho hot and spicy, use less tomato juice and more spicy vegetable juice or Bloody Mary mix.
1 medium zucchini, chopped
1 red bell pepper, chopped
1 English cucumber, chopped
1/4 cup sweet yellow onion, chopped
1/4 cup fresh basil
2 Tbs. balsamic vinegar
1 tsp. oregano, dried
1/2 tsp. celery seed
1/2 tsp. sea salt
1/4 tsp. black pepper
36 ounces tomato juice or vegetable juice
12 ounces spicy hot vegetable juice or Bloody Mary mix
1/4 cup olive oil
1/4 cup bread crumbs or crushed saltines
1. Reserve a few tablespoons of zucchini, bell pepper, and cucumber for a garnish. Combine all remaining ingredients in a blender except olive oil and bread crumbs. If your blender has a small capacity, process in batches. After everything is purèed, add olive oil and bread crumbs to blender (this adds a nice texture to the soup). Mix well.
2. Serve ice cold in chilled bowls, and top with a dollop of vegan sour cream and reserved chopped veggies.
“Florentine” can be roughly translated as “in the style of Florence,” and dishes with this name in the title often contain spinach. Bring the style of Florence to your table with this tasty soup.
2 Tbs. olive oil
1 large onion, chopped
2/3 cup chopped celery
3 garlic cloves, minced or pressed
5 cups vegetable broth
1 28-oz. can diced tomatoes, undrained
2 Tbs. tomato paste
2/3 cup uncooked small pasta shapes or orzo
1 10-oz. package frozen spinach, thawed and drained
1 tsp sugar
1/2 tsp. salt
Freshly ground pepper to taste
Fresh basil, finely chopped
1. Heat oil in a large stewpot over medium heat. Sautè onion and celery until onion is translucent, about 5 minutes. Stir in garlic, broth, tomatoes, and tomato paste. Bring to a boil; reduce heat and simmer for about 20 minutes, stirring occasionally.
2. Add pasta shapes. Cook about 10 minutes. Add spinach and cook until pasta is done. Add sugar, salt, pepper, and basil, and stir to combine. Ladle into serving bowls.
Michelle, mother of five and a great vegan cook, submitted this recipe. You can set out the ingredients and let your guests make their own spring rolls.
2 oz. dried bean thread noodles or rice thread noodles
1 cucumber, peeled and cut in half lengthwise
12 large rice-paper wrappers (8-inch round or larger)
2 cups baby spinach leaves (or other hardy greens such as kale or romaine lettuce), cut in thin strips
1 medium carrot, cut into matchsticks
8 oz. baked, seasoned tofu, cut into 1/4-inch sticks
12 fresh basil or mint leaves
Peanut sauce for dipping
1. Place the noodles in a bowl and cover with hot water. Soak for 5 minutes or until softened. Drain well and set aside.
2. Remove and discard the seeds in the cucumber by scraping a spoon on the center of each piece. Cut each piece into thin strips.
3. Fill a large bowl (at least several inches larger than the rice wrappers) with warm water. Soak one wrapper until soft and pliable, 20-30 seconds. Remove the rice wrapper from the water and lay flat on a counter or cutting board. Place 1-2 tablespoons of spinach leaves along one edge of the wrapper. Place an equal amount of noodles over the spinach. Top with 1 tablespoon of carrot matchsticks, several pieces of cucumber and tofu, and a basil or mint leaf.
4. Roll the wrapper, starting with the filling side, folding the ends over the filling as you roll and forming a tight cylinder. Serve with small bowls of peanut sauce for dipping.