I realize I haven't blogged in quite some time. Here's some updates since my last blog:
- I moved - It wasn't my choice but it had to be done. The lady that owned our condo wanted us to buy it or leave. So we left (there were way too many things to be fixed and wasn't worth our time, energy and money). Now I live in the basement of my mother in law's home with my boyfriend, Jack.
- I no longer consume animals or animal by products. I'm 90% vegan and I say 90 % because I cannot consume vegan cheese. Has anyone ever tried it? IT'S LEGIT THE SCUM OF THE EARTH. I eat cheddar cheese (only) once, twice or three times a month.
So let's get down to business, to the reason why I made you come to this entry on my blog. The main way I cook in this basement is with my slow cooker. I came across a recipe on Pinterest for Vegan basil pesto bread which obviously sounds delicious. *Word to the non - vegans, pesto contains parmesan. There was a recipe to make vegan pesto but it sounded long with a bunch of ingredients I'm not willing to buy just yet.
I took the recipe and made it my own, I've added basil (from the tube - which is in the form of a paste), freshly chopped cilantro (or parsley, depending on what's on sale) and garlic. This bread is crisp on the outside and soft on the inside. Is your mouth watering yet?
Ingredients
~ 2 teaspoons (and a pinch) of active dry yeast (or 1 envelope)
~ 1 tablespoon sugar
~ 1 1/2 cups warm - hot water
~ 3 3/4 cups all purpose (or whole wheat flour)
~ 1 tablespoon olive oil (you can use any oil really - I always use avocado oil)
~ 2 tablespoons minced garlic
~ 4 or 5 quick squeezes of basil paste (each dollop is a bit over an inch)
~ generous handful of cilantro (or parsley) roughly chopped
~ 1 teaspoon salt (plus extra for topping)
~ dried basil (also for topping)
Extra
- Parchment paper
- Paper towel (about 3 squares)
Directions
1. Line your slow cooker with parchment paper and set aside.
2. Place yeast and sugar in a large mixing bowl and stir to combine until homogenous.
3. Add water and continue to stir until completely combined.
4. Add flour, olive oil, basil paste, garlic, cilantro (or parsley) and salt. Stir with a spatula - it will become dough like. * there will be extra flour - at this time, pour it out and knead it with your hands for 5-7 minutes. If the dough is sticky, add a couple tablespoons of flour at a time until the dough is no longer sticky.
5. Place dough in centre of your slow cooker
6. Top with a sprinkle of salt and dried basil
7. Cover and cook on high for 2 hours
8. After 2 hours, place 3 pieces of paper towel over the slow cooker and place the lid on top (this will prevent moisture from entering which will make your bread more crisp). If you don't want the bread to become crisp you can skip this step.
9. Remove bread from slow cooker and let cool (but not too much!)
10. (and the most important step of them all): slice bread while still warm and spread vegan butter and enjoy!!
Please let me know what you think and if you make any changes, let me know. I would love to hear what you've tried! Share this recipe if you like. :)
Have a great weekend. 😊
- I moved - It wasn't my choice but it had to be done. The lady that owned our condo wanted us to buy it or leave. So we left (there were way too many things to be fixed and wasn't worth our time, energy and money). Now I live in the basement of my mother in law's home with my boyfriend, Jack.
- I no longer consume animals or animal by products. I'm 90% vegan and I say 90 % because I cannot consume vegan cheese. Has anyone ever tried it? IT'S LEGIT THE SCUM OF THE EARTH. I eat cheddar cheese (only) once, twice or three times a month.
So let's get down to business, to the reason why I made you come to this entry on my blog. The main way I cook in this basement is with my slow cooker. I came across a recipe on Pinterest for Vegan basil pesto bread which obviously sounds delicious. *Word to the non - vegans, pesto contains parmesan. There was a recipe to make vegan pesto but it sounded long with a bunch of ingredients I'm not willing to buy just yet.
I took the recipe and made it my own, I've added basil (from the tube - which is in the form of a paste), freshly chopped cilantro (or parsley, depending on what's on sale) and garlic. This bread is crisp on the outside and soft on the inside. Is your mouth watering yet?
Basil, cilantro garlic bread aka Addictive Bread
Ingredients
~ 2 teaspoons (and a pinch) of active dry yeast (or 1 envelope)
~ 1 tablespoon sugar
~ 1 1/2 cups warm - hot water
~ 3 3/4 cups all purpose (or whole wheat flour)
~ 1 tablespoon olive oil (you can use any oil really - I always use avocado oil)
~ 2 tablespoons minced garlic
~ 4 or 5 quick squeezes of basil paste (each dollop is a bit over an inch)
~ generous handful of cilantro (or parsley) roughly chopped
~ 1 teaspoon salt (plus extra for topping)
~ dried basil (also for topping)
Extra
- Parchment paper
- Paper towel (about 3 squares)
Directions
1. Line your slow cooker with parchment paper and set aside.
2. Place yeast and sugar in a large mixing bowl and stir to combine until homogenous.
3. Add water and continue to stir until completely combined.
4. Add flour, olive oil, basil paste, garlic, cilantro (or parsley) and salt. Stir with a spatula - it will become dough like. * there will be extra flour - at this time, pour it out and knead it with your hands for 5-7 minutes. If the dough is sticky, add a couple tablespoons of flour at a time until the dough is no longer sticky.
5. Place dough in centre of your slow cooker
6. Top with a sprinkle of salt and dried basil
7. Cover and cook on high for 2 hours
8. After 2 hours, place 3 pieces of paper towel over the slow cooker and place the lid on top (this will prevent moisture from entering which will make your bread more crisp). If you don't want the bread to become crisp you can skip this step.
9. Remove bread from slow cooker and let cool (but not too much!)
10. (and the most important step of them all): slice bread while still warm and spread vegan butter and enjoy!!
Please let me know what you think and if you make any changes, let me know. I would love to hear what you've tried! Share this recipe if you like. :)
Have a great weekend. 😊
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