At Wack, we love food. We love eating it, watching people make it, posting about it, reading about it, and everything in between. That's why for this weeks challenge we wanted to see the dishes that are important in your life. Whether that's a banana bread recipe that's been passed down in your family for generations, or the burrito you ordered out last week. So, here are some dishes we hope you drool over as much as we did!
1 ½ tsp activated dry yeast
1 cup warm water
2 tsp white sugar
2 tsp fine salt
4 tbsp olive oil
2 ½ cups of bread flour
Garlic cloves (roasted)
Coarse sea salt
In a large bowl, Sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. Let sit for about 10 minutes or until it foams. Add in olive oil. Add flour and knead (by hand or stand mixer) for about 10 minutes. Add garlic, black pepper, and oregano. Knead another 5 minutes. Dough should come together well at this point; slightly sticky is fine.
Place dough ball in well oiled bowl, turning dough a few times so that dough surfaces are protected by oil. Tightly cover bowl with cling wrap. Place in warm, draft-free area to rise until dough is doubled, approx. 1 hour, depending on room temp (if your room is cooler, it could take 2 hours.)
After dough is doubled, punch it down and shape into a rounded loaf. Using sharp knife, make a criss-cross design on top. Place rounded loaf on greased baking sheet. Cover up loaf with large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approx 1 hour.
After dough has doubled again, gently brush with olive oil, sprinkle with coarse sea salt and a bit more rosemary. Bake at 375F for 25-30 minutes, spraying loaf with water once during the middle of baking. Watch carefully – bake just until top is a nice golden brown, taking care not to over bake.
Creamy Pesto Pasta!!!
This recipe is kind of me just tossing things in a pan, but here’s how I do it! You will need: white onions, heavy cream (or creamy oat milk for my nondairy friends), your cheese of choice (also can use vegan cheese), olive oil, garlic, salt, pepper, pesto (from a jar is okay), mushrooms, tomatoes, and your pasta of choice.
Heat olive oil in a pan, let your onions sizzle in there until they are almost translucent. Toss in your minced garlic and then your heavy cream. I usually just do everything by eye, and you can add more cream to thicken it up if needed. Let that cream simmer and thicken up then toss in some cheese. Meanwhile, have your pasta cooking on the side. Finally toss in the pesto, sliced mushrooms, tomatoes and season that bad boy up. Once your pasta is done, put it in the hot pan with the sauce and add a little pasta water … and you’re done. Enjoy with a glass of trader joe’s wine (see above).
My Favorite Chocolate Chip Cookie Recipe:
½ cup sugar
¾ cup dark brown sugar, packed
1 teaspoon salt
½ cup earth balance butter, melted
¼ cup almond milk
1 teaspoon vanilla extract
1 ¼ cups flour
½ cup of oats
½ teaspoon baking soda
Vegan chocolate chips!
In a large bowl, whisk together the sugar, brown sugar, salt, and butter until combined.
Whisk in almond milk and vanilla, until all sugar has dissolved and the batter is smooth.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
Fold in the chocolate chips evenly.
Chill the dough for at least 30 minutes.
Preheat oven to 350°F
Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
Bake for 12-15 minutes, or until cookies just begin to brown.
(As you can see ... I like breakfast)