No Knead Foccacia

A fuss-free baking recipe from The Kitchn. 

Ingredients
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. dry instant yeast
3/4 c. lukewarm water
3 tbsp. plus 3 tsp. extra-virgin olive oil, divided
2 tsp. fresh rosemary leaves, coarsely chopped
1/4 tsp. flaky sea salt

Directions
Place the flour, salt, and yeast in a food processor fitted with the blade attachment and pulse to combine. Add the water and 2 tablespoons of the oil. Pulse until a rough ball of dough forms, about 15 (2-second) pulses.

Drizzle 2 teaspoons of the oil in a large bowl. Flour your hands, scoop the dough out of the food processor, and form into a smooth ball. Place the ball of dough in the oiled bowl and turn it so it's coated on all sides. Cover with plastic wrap or a kitchen towel and let it sit at a warm room temperature until doubled in size, 2 to 3 hours.

Drizzle 1 teaspoon of the oil in a 10-inch cast iron or other ovenproof skillet and rub it over the bottom and sides. Punch down the dough and place the dough in the skillet. Using your fingertips, coax and stretch the dough to cover the bottom of the skillet and reach all the way to the edges. Cover with plastic wrap or a kitchen towel and let rest at warm room temperature until puffed and slightly risen, 30 to 40 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 450 degrees.

Use your fingertips to gently dimple the surface of the dough. Drizzle the remaining 1 tablespoon of oil over the dough so that it pools in some of the indentations. Sprinkle with the rosemary and flaky salt.

Place in the oven and immediately turn the heat down to 400 degrees. Bake until lightly golden-brown, 20 to 25 minutes.

Remove from the oven and cool for at least 15 minutes before slicing and serving. Focaccia is best eaten when warm but is also good at room temperature. If the crust gets too soft, reheat in a 350-degree oven to crisp it up.

Serves 6.

1 serving = 226 calories

Zucchini Bread

Ingredients
1/4 c. canola oil, coconut oil or vegan butter, melted
1/3 c. almond milk
1 tbsp. ground flaxseeds
1 c. brown sugar
2 tsp. pure vanilla extract
1 c. grated zucchini (about 1 medium zucchini)
1 1/2 c. all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

Directions
Preheat the oven to 350 degrees. Line a standard loaf pan with parchment paper or spray with oil.
In a large bowl, add the oil, almond milk, ground flaxseeds, brown sugar and vanilla. Whisk well until combined. Lightly blot the grated zucchini with paper towels, and add it to the bowl. Stir the zucchini into the wet ingredients.

Now add the flour to the wet ingredients. Sprinkle the baking powder, baking soda, salt and cinnamon on top of the flour. Stir gently until just combined, being careful not to over mix, or your loaf will be dense.
Pour into the prepared pan, and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for a few minutes, then transfer the loaf to parchment paper or a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.

Makes about 10 slices.

1 slice = 210 calories

Eggy Avocado Toast

Terrific idea and beautiful pics on Mississippi Vegan.

Ingredients
2 thick slices sourdough bread
1 clove garlic, peeled and crushed 
2 heaping tsp. plant butter
2 tsp. nutritional yeast
1 small ripe avocado (or ½ a large avocado), peeled and cut into chunks 
2 tsp. good white truffle oil
1 lemon wedge, to squeeze
Freshly cracked black pepper
Kala Namak 
Freshly chopped chives

Directions
Toast the bread and immediately rub with crushed garlic clove all over the toast, including the crispy edges. Preheat oven to 400 degrees, if serving hot.

Spread about 1 teaspoon of butter on each slice and dust with about 1 teaspoon of nutritional yeast on each slice. Divide the avocado onto each slice and use a fork to smash. Drizzle with about 1 teaspoon truffle oil to each slice. Squeeze only a few drops of lemon on top as well (about 4 drops on each slice). Sprinkle a good amount of Kala Namak on top. Crack over some black pepper and sprinkle with chives. Serve immediately or pop into the oven and bake for about 8 minutes, to warm thoroughly, if desired.

Lemon Blueberry Muffin Bread

Ingredients

2 c. all purpose flour

1-1/2 tsp. baking powder

½ tsp. salt

1 stick unsalted butter, room temperature

1 c. sugar

2 eggs

2 c. blueberries

2 tsp. lemon zest

½ c. plain yogurt

Directions

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside. In a medium sized bowl, whisk together flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.

Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt, then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.

Scoop batter into your loaf pan and bake for an hour and 10 minutes, until golden brown. Let cool for 10 minutes before gently inverting onto a plate. 

Marathon Bread

Ingredients

1-5/8 c. water
2 tbsp. honey
1 tbsp. molasses
¼ c. shredded carrots
¼ c. applesauce
2-½ c. bread flour
3/4 c. rye flour
3/4 c. white whole wheat flour
1/3 c. flax seed (1/2 half ground – ½ whole)
1/3 c. sunflower seeds
1/3 c. pumpkin seeds
2 tbsp. wheat germ
2 tbsp. rolled oats
2 tbsp. sesame seeds
2 tbsp. lecithin
2 tbsp. banana chips, chopped
1 tbsp. wheat gluten
1 tsp. diastolic malt powder
½ tsp. salt
1/8 tsp. ascorbic acid
1-½ tsp. instant yeast

Directions
Place all ingredients in bread machine pan. Use the dough cycle only. Remove dough and shape into loaf. Place in greased 9 x 5 pan. Let rise until doubled, about 40 min. Bake at 375 degrees for 40-45 minutes. Remove from pan and cool. Try 2-8 x 4 pans and bake for 30 minutes.

Cranberry Scones

Ingredients

2 c. all-purpose flour, plus more for work surface

(we used white whole wheat, and it was very good!)

5 tbsp. sugar, plus 1 tbsp. for topping

1 tbsp. baking powder

1/2 tsp. salt

6 tbsp. chilled unsalted butter, cut into small pieces

2/3 c. (plus 1 tablespoon) half-and-half

1/2 c. halved cranberries, drained on paper towels

Directions

Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.

On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

Pineapple Bread Pudding

Something special for the sweet tooth at dinner time, this pineapple bread pudding is an excellent accompaniment to ham!

Ingredients

8 slices bread, cubed
1 tsp. cinnamon
1/2 tsp. nutmeg
2-15 oz. cans crushed pineapple
3/4 c. brown sugar
1/2 c. butter, melted
4 eggs, beaten
1 tbsp. vanilla

Directions

Preheat oven to 350 degrees. Combine bread, cinnamon and nutmeg. Stir in pineapple. Spoon into greased 12x8 casserole dish. Whisk together sugar, butter, eggs and vanilla. Pour over bread. Bake for 40 to 45 minutes.

Goat Cheese Drop Biscuits

From Joy The Baker, these are quick and easy biscuits for any meal.

Ingredients

2 c. all-purpose flour
3 tsp. baking powder
1 1/2 tsp. salt
4 tbsp. cold, unsalted butter, cut into cubes
1 tbsp. unsalted butter, for the pan
2 tbsp. unsalted butter, melted to top the biscuits
4 tbsp. goat cheese, crumbled
1 c. buttermilk

Directions

Place a rack in the upper third of the oven and preheat to 425 degrees. Place a 10-inch cast iron skillet in the oven to preheat, as well.

In a medium bowl, whisk together flour, baking powder and salt. With your fingers incorporate the butter and goat cheese until the flour resembles a coarse, pebbly mixture. Make a well in the center of the flour mixture and pour in the buttermilk. With a fork, mix together the buttermilk and flour until all of the dry flour disappears.

Melt 2 tablespoons of butter in a small sauce pan or in the microwave. Set aside. Remove the cast iron from the oven and place one tablespoon of butter in it. Work the pat of butter around, greasing the entire pan, including the sides.

Spoon the batter, by the 1/4-cup into the hot skillet. The biscuits will touch when baked. Brush with melted butter. Bake for 14 to 16 minutes, until slightly golden in color. Remove from the oven. Let rest for 5 minutes. Serve warm.

Bagels With Leeks & Gruyere

Ingredients
2 fresh bagels
2 leeks
2 tbsp. butter
1 c. Gruyere cheese, grated
2 scallions, finely chopped
1 tbsp. fresh parsley, chopped
salt & pepper, freshly ground

Directions
Preheat the broiler on a medium-high setting. Lay the bagels, bottom side up on a piece of cooking foil. Toast until lightly browned. Repeat on the other side, then set aside, keeping warm.

Trim the leeks, discarding the green ends, and split down the middle, leaving the root in tact. Wash well to remove grit and slice finely. Discard the root.

Melt the butter over low heat in a large saute pan; add the leeks. Cook, stirring constantly until the leeks are soft and slightly browned, about five minutes. Let cool.

Preheat the broiler. Mix the cooled leeks, grated cheese, scallions, parsley, and salt & pepper (to taste) together. Spread the cheese mixture over the top of each bagel and place under the broiler until bubbling and golden brown. Serve at once.

Cornbread

Unlike the "johnny cakes" of yesteryear, this cornbread recipe is sweet and moist... perfect with Aunt Herta's Vegetarian Chili recipe.

Ingredients

2 cups cornmeal

2 cups flour

4 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 eggs

1/2 cup honey

2 cups buttermilk

3/4 cup butter

1 cup cheddar cheese, shredded

Directions

Preheat oven to 425 degrees. Combine first five ingredients in a bowl. Separately, beat eggs in a bowl. Add honey and buttermilk to eggs and mix. Pour the wet mixture into the dry mixture. Melt the butter, pour into mixture. Add cheese and mix. Pour into a greased plan -- the recipe should fit into a 9x14 glass baking pan or two 9x9 pans. Bake for 25 minutes.