Archive for Recipes: Savory

Lazy Sourdough Bread (Vegan)

I have a new love in my life. Let me introduce you:

Cocotte from Staub

Gorgeous, right???

I tend to not be super materialistic; most of my furniture is from Ikea, I don’t own a lot of clothes, and I drive a 10-year-old Kia.

But in the kitchen, things are different. I have a serious gadget addiction, and boy, do I love my knives.

I have always longed for a piece of enameled French cookware to call my own, and now I have one. This is the Cocotte from Staub.

I’ve wanted one of these heirloom pieces since forever, but you may not be aware of just how versatile they are. Sure, you can cook stuff in them on top of the stove, like soups and stews and risottos. But they also go into the oven, as well, making the transition from browning something on the stovetop and then finishing it off in the oven seamless.

Beyond that, though, you can also make bread in them. Like, really, really good bread.

Sourdough bread in a dutch oven

Something, again, I’ve been wanting to make for ages, but never had the ability. Now I do.

I love this recipe for Lazy Sourdough Bread because it’s so perfect in its simplicity. You literally need 4 ingredients, and there’s no kneading.

It does take some time, though, so make sure you plan ahead.

Sourdough starter

I got my sourdough starter from a friend. I have tried making my own starter in the past, and it was a giant failure. Maybe you’ll be more successful? Otherwise, there are other options.  You can sub out the sourdough for a little actual yeast; about 1 tsp should do it. Alternatively, Homestead Junction sells it, or you can take a course there to learn how to make your own.

I prefer sourdough to regular yeast, as the fermented nature of sourdough is more natural, and better for me.

Really, this results in the most amazing, crusty, chewy delicious loaf of bread. I will be making these for everyone I know. Who wants to be my friend?? 😉

lazy sourdough bread vegan

Lazy Sourdough Bread (Vegan)

(adapted from Breadtopia)

Ingredients

  • 3 ½ cups flour (I used a mix of 1.5 cups whole wheat & 2 cups AP)
  • 1 ½ tsp salt
  • 1 ½ cups water (room temp)
  • ¼ cup sourdough starter

Method

  1. Mix together the flour and the salt in a large bowl.
  2. Add the sourdough to the water and mix well (here’s a hint: your sourdough is good if it mostly floats on the top). If you are using yeast and not sourdough, sprinkle it overtop of the water and allow it to sit for about 5 minutes to “bloom.”
  3. Make a well in the dry ingredients, and pour the water/yeast mixture into it.
  4. Begin to mix the bread together, first with a spoon, but you’ll probably need to get in there with your hands to really mix it together until all the flour is incorporated.
  5. Cover with plastic wrap and a tea towel, and allow to sit in a warm spot overnight.
  6. The next morning, remove from the bowl. It should have grown significantly overnight, if not doubled in size. Trace the shape of the lid of your dutch oven on a piece of parchment, and cut that circle out. Place the parchment on a cutting board. Form the dough into a nice circle loaf (you may need to flour your hands and your work surface if the dough is sticky) and place it on the parchment. Cover with a damp tea towel and allow to sit in a warm place to rise for 45 minutes.
  7. After 45 minutes, place your dutch oven in the oven, and turn the temperature on to 450 degrees. Allow the oven to preheat for 45 minutes.
  8. Once the oven and dutch oven are hot, carefully pull the loaf up and drop it into your pot. Cover and allow to bake for 30 minutes.
  9. Remove lid, turn down the heat to 400 degrees, and bake an additional 15 minutes. Remove from oven, allow to cool and enjoy (preferably still warm, with olive oil or vegan butter).

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Rosemary Truffle Popcorn

Decadence.

That’s what truffles mean to me.

Wait. Let’s get one thing straight, here. We’re talking about the fungus truffles, not the chocolate version, though, let’s be honest, I wouldn’t kick them out of bed for eating crackers, either.

Truffle is one of those flavors that really divides people; most folks I know either love it or hate it. It’s earthy, intense. It smells like bad socks, but in the best possible way. And they are very, very rare and expensive.

truffle popcorn

I’m unsure if the truffle’s hype is partly because of that…. because, as human beings, we tend to romanticise anything that is rare and expensive. Maybe.

Scientists have discovered that the truffle smell and taste comes from a molecule called androstenone (source: The Sporkful). Turns out this molecule is also found in human sweat and urine. I’ll not comment on that. You can read into it what you will.

However you slice it (very, very thin, in the case of truffles), truffles are sought-after and decadent.

It’s difficult to get truffles here in North America. You may pay through the nose for a few shavings over your pasta at a fine-dining restaurant, but for the rest of us, we get our fix through truffle-infused oils and salts.

I have a box of the Amola Truffle Salt I’ve been rationing out on my eggs, popcorn and pasta for the last year or two, but I recently also acquired a bottle of white truffle oil.

I was recently traveling in the Okanagan. Let’s just say with the book, teaching, The Wellness Show, etc, things have been a little stressful in my life. So I took a few days off for R&R. That involved lots of wine tasting, good food, and foodie adventures, including locally-made cheeses. And then we stumbled over this place in Pentiction called Olivia’s Oils and Vinegars.

olivia's oil and vinegar

Olivia’s is a bulk oil- and vinegar-store. There are a few of them in BC, all independently-owned (I’ve put together a list at the end of this post), and whenever I find one, I’m like a kid in a candy store. I go around and taste everything, try different combinations, and generally spend a lot of time and a lot of money.

One of the oils I came home with was the white truffle olive oil. White truffles, as it turns out, are even more rare than black truffles, and I know I probably shouldn’t waste this expensive product on something so plebeian as popcorn, but there’s a kind of poetry to it, y’know? Taking something so common and every-day, and dressing it up in finery.

Plus, y’know. Truffles.

So, here you go. A little something to fancy up your Friday night. Even if you eat it in your PJs while watching something trashy on Netflix. Everyday decadence.

Rosemary Truffle Popcorn

Ingredients

  • 1/3 cup popcorn kernels
  • 2 tbsp butter, butter substitute or butter-flavored olive oil (Olivia’s sells that, too)
  • 2 tbsp truffle-infused olive oil
  • 1/2 tsp truffle salt
  • 1 sprig fresh rosemary

Method

  1. In a small saucepan, place the butter (whichever version you are using) and the truffle oil, as well as the sprig of rosemary. Heat gently, just until warmed, don’t allow it to boil. Turn off the heat and allow to sit for 5 minutes. Discard the rosemary.
  2. Pop popcorn using whatever method you like. I like to do mine in a brown paper bag in the microwave.
  3. Pour popped popcorn into a large bowl and drizzle over the butter/truffle oil. Sprinkle with truffle salt, toss, and shove into your face in large handfuls.

Where to find Oil- and Vinegar- Dispensaries in BC

(please comment below any I’ve missed)

Vancouver: Vancouver Olive Oil Company, 2571 W Broadway

Victoria: Olive the Senses, 9–1701 Douglas St

Gibsons: Sunshine Coast Olive Oil Co, 305 – 287 Gower Point Rd.

Okanagan: Olivia’s Oils & Vinegars, Kelowna – Orchard Park Mall & Guisachan Village, Penticton – Riverside Drive

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