bread Archives - Forks Over Knives

Cauliflower Parathas

Darshana Thacker Wendel — Tue, 21 Nov 2023 18:17:04 +0000

Paratha is a type of Indian flatbread often eaten on its own for breakfast or as a side dish with dinner. It can be plain or stuffed, and in this easy recipe we stuff each scrumptious round with herb-infused riced cauliflower. Savory cumin, spicy serrano chile, and zesty lime juice are soaked up by the absorbent cauliflower, ensuring each paratha is packed full of flavors that will tempt your taste buds. Serve it alongside chutney, lentils, curries, or vegetable stews.

For more homemade vegan bread recipes, check out these tasty ideas:

Za’atar-Spiced Flatbreads (Manakeesh)
Garlic-Jalapeño Naan
Festive Sourdough Focaccia
Or take a look at our full collection of savory bread recipes

Yield: Makes 6 parathas

Time: 60 minutes

1¼ cups whole wheat flour
½ teaspoon sea salt
3 cups riced cauliflower (12 oz.)
2 tablespoons lime juice
1 tablespoon fresh cilantro leaves
½ teaspoon finely chopped seeded fresh serrano chile
½ teaspoon cumin seeds
1 recipe Tomato Tamarind Chutney

Instructions

For dough, in a food processor fitted with a dough blade combine 1 cup of the flour and ¼ teaspoon of the salt. Process, adding ½ cup water, 1 to 2 tablespoons at a time, until a smooth, slightly sticky dough forms. Transfer to a bowl; cover with a cloth. Let stand at least 30 minutes.
Meanwhile, rinse out food processor bowl and replace dough blade with S-shape blade. For filling, in food processor combine the remaining ingredients and the remaining ¼ teaspoon salt. Pulse to a crumble.
On a lightly floured surface, knead dough well. Divide dough into six portions. Add more flour to work surface, if needed, and shape one dough portion into a ball. Flatten ball; roll into a 3-inch circle. Spoon ¼ cup filling in center of circle. Pull dough edges around filling to enclose; pinch to seal. Dust with flour and gently press to form a 5-inch sealed disk. Repeat with remaining dough and filling.
Heat a large nonstick skillet or griddle over high. Add one paratha to hot skillet and reduce heat to medium-low. Cook 2 to 3 minutes or until top of paratha turns light beige. Turn paratha over and cook until small air bubbles form in dough. Turn over again and cook 1 minute more.
To make paratha puff up, use a clean bunched-up kitchen towel or paper towel to gently press the edges one section at time, simultaneously rotating the bread in a circular motion to keep it from sticking to pan. Once paratha has puffed, turn it over and cook a few minutes more until lightly browned. Transfer to a clean kitchen towel and wrap to keep warm and soft while cooking remaining parathas. Serve immediately with Tomato Tamarind Chutney, or any other chutney of your choice.

The post Cauliflower Parathas appeared first on Forks Over Knives.

Za’atar-Spiced Flatbreads (Manakeesh)

Darshana Thacker Wendel — Mon, 28 Nov 2022 18:04:15 +0000

Known as manakeesh in the Middle East, fluffy za’atar-topped flatbreads are the perfect appetizer to add some Lebanese flair to your next dinner party. The wholesome, savory bread is coated in a layer of za’atar seasoning, which is a mix of sesame seeds, sumac, coriander, cumin, thyme, and salt. The spice blend is warming, herbal, and incredibly delicious: Trust us when we say you’ll want to start sprinkling it on everything in sight! A few fresh mint leaves make for a tasty garnish to tie all the flavors together. Enjoy as a snack on their own or cut each flatbread into wedges and serve alongside hummus.

Tip: To make ahead of time, prepare through Step 6 and parbake flatbreads 5 to 7 minutes. Refrigerate until ready to use. Just before serving, bake 3 to 5 minutes more at 425°F.

For more vegan bread recipes, check out these tasty ideas:

Single-Rise Sweet Potato Dinner Rolls
Festive Sourdough Focaccia
Classic Vegan Cornbread
Or view our full roundup of bread recipes.

Yield: Makes 8 flatbreads

¾ cup + 6 tablespoons unsweetened, unflavored plant-based milk
1 tablespoon pure maple syrup
1 teaspoon active dry yeast
1¼ cups whole wheat flour, plus more for dusting
½ teaspoon sea salt, plus more to taste
2 teaspoons tahini
3 tablespoons za’atar
¼ cup coarsely chopped fresh mint

Instructions

In a small saucepan warm ¾ cup of the milk over low. Remove from heat; stir in maple syrup and yeast. Sprinkle with 2 tablespoons of the flour (do not stir). Cover and let stand 15 minutes.
In a medium bowl stir together the remaining flour and ½ teaspoon salt.
Transfer milk mixture to a food processor fitted with a dough blade. Add flour mixture. Pulse until a dough forms. Transfer dough to a bowl; cover with a clean damp towel. Set aside in a warm place about 30 minutes or until dough doubles in size.
Turn dough out onto a well- floured work surface. Punch dough down. Divide dough into eight equal portions; roll portions into balls. Cover with a clean cloth. Let stand at least 1 hour.
Preheat oven to 425°F. Place a pizza stone or baking sheet upside down on middle rack in oven. Using your fingertips or a rolling pin, flatten a dough ball into a 6-inch disk. Using your fingertips, create small dents over the surface of the flatbread. Repeat with remaining dough balls.
In a small bowl whisk together the remaining 6 tablespoons milk and the tahini. Stir in za’atar and season with salt. Brush za’atar mixture over flatbreads. Let rest 5 to 7 minutes.
Using a pizza peel or flat baking sheet, transfer flatbreads, a few at a time, onto pizza stone in oven. Bake 7 to 10 minutes or until edges start to brown. Just before serving, garnish flatbreads with mint.

The post Za’atar-Spiced Flatbreads (Manakeesh) appeared first on Forks Over Knives.

100% Whole Wheat Hot Dog Buns

Nancy Macklin, RDN — Tue, 31 May 2022 17:13:03 +0000

Oil-free, whole grain hot dog buns are rare (the only brand we’ve found is Ezekiel 4:9 Sprouted Grain Hot Dog Buns, which can be hard to find). But never fear: Our recipe for homemade buns is here, and it’s the perfect one to get you through grilling season. Make a batch or two of these tender, fluffy buns the night before a big cookout so you can impress your guests with their superb flavor and beautiful golden brown color. We recommend pairing them with our incredibly popular carrot dog recipe that transforms the stiff orange veggie into a delectable animal-free replacement for your meatless BBQs.

Tip: To make hamburger buns, divide dough into eight to 10 portions during Step 4. Shape into balls, tucking edges under. Place on prepared baking sheet. Lightly flatten balls. Continue as directed.

Yield: Makes 8 buns

2 tablespoons flaxseed meal
3½ to 4 cups white whole wheat flour
2 tablespoons pure cane sugar
1 package fast-rising active dry yeast (2¼ teaspoons)
½ teaspoon sea salt
½ cup + 1 tablespoon unsweetened, unflavored plant-based milk
¼ cup unsweetened applesauce
1 teaspoon poppy seeds or sesame seeds (optional)

Instructions

Line a baking sheet with parchment paper or a silicone baking mat. In a small bowl combine flaxseed meal and ¼ cup water. In a large mixing bowl combine 3 cups of the flour, the sugar, yeast, and salt. Mix well.
In a small saucepan combine the ½ cup milk, the applesauce, flaxseed mixture, and ½ cup water. Heat over low until very warm (120°F to 130°F). Add to flour mixture and beat with a mixer on medium 3 minutes. Stir in as much remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (5 to 7 minutes total). Cover with a towel and let rest for 10 minutes.
Divide dough into eight portions. Shape each portion into a roll 7 to 8 inches long, tapering ends. Place on prepared baking sheet. (Place ½ inch apart for a traditional hot dog bun or 2 to 3 inches apart for a sub-style roll.) Cover and let rise in a warm place until double in size (30 to 45 minutes).
Preheat oven to 375°F. Lightly brush buns with the 1 tablespoon milk and, if desired, sprinkle with poppy seeds. Bake 18 to 22 minutes or until rolls are light brown and bottoms are golden. Cool on a wire rack.

The post 100% Whole Wheat Hot Dog Buns appeared first on Forks Over Knives.

Spelt Banana Bread with Toasted Walnuts

Katie Simmons — Wed, 29 Dec 2021 18:00:15 +0000

These adorable mini loaves of banana-walnut bread are just right for healthy snacking or a warm breakfast treat. Spelt flour lends a mild nutty flavor to the loaf, while caramel-like dates add a natural sweetness that doesn’t taste too sugary. Feel free to swap out the walnuts for pecans or Brazil nuts if you like those better. Happy baking!

From plants-rule.com

Yield: Makes 4 mini loaves

½ cup chopped walnuts
1½ cups mashed ripe banana
¾ cup pitted dates
¾ cup unsweetened, unflavored almond milk
¼ cup unsweetened applesauce
2 teaspoons pure vanilla extract
1 cup spelt flour
1 cup brown rice flour
2 teaspoons ground cinnamon
1½ teaspoons regular or sodium-free baking powder
½ teaspoon baking soda
½ teaspoon sea salt

Instructions

Preheat oven to 350°F. Line four mini (5½ x 3½-inch) loaf pans with parchment paper. Spread walnuts in a shallow baking pan and bake 10 minutes or until toasted and fragrant. Let cool.
In a blender combine the next five ingredients (through vanilla). Cover and blend until smooth. In a large bowl whisk together the remaining ingredients. Add banana mixture to flour mixture. Stir to combine. Fold in all but 2 tablespoons of the walnuts. Divide batter among prepared loaf pans. Sprinkle with the remaining 2 tablespoons of walnuts.
Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pans on a wire rack.

The post Spelt Banana Bread with Toasted Walnuts appeared first on Forks Over Knives.

Classic Vegan Cornbread

Nancy Macklin, RDN — Tue, 21 Dec 2021 18:32:43 +0000

When it comes to Southern cooking, cornbread is as classic as it gets. This lightly sweet plant-based version gets a boost of color and flavor from frozen corn and fresh red bell pepper. Serve a big slice as a side to a warm bowl of chili or enjoy on its own with a hearty slather of homemade corn butter.

Yield: Makes one 8-inch pan

1 cup unsweetened, unflavored plant-based milk
½ cup unsweetened applesauce
1 tablespoon flaxseed meal
1 tablespoon pure maple syrup
1 tablespoon apple cider vinegar
1 cup whole wheat flour
1 cup yellow cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 cup frozen corn
¼ cup chopped red bell pepper

Instructions

Preheat oven to 375°F. Line an 8-inch square baking pan or 2-quart square baking dish with parchment paper. In a bowl stir together the first five ingredients (through vinegar). Let stand 5 minutes.
In a large bowl stir together the next five ingredients (through sea salt). Add milk mixture. Stir just until moistened. Stir in corn and bell pepper. Spread batter in prepared pan.
Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Cut into squares and serve warm.

The post Classic Vegan Cornbread appeared first on Forks Over Knives.

Sweet Potato Bread

Nancy Macklin, RDN — Fri, 03 Dec 2021 18:14:10 +0000

This extra-moist sweet potato bread is packed full of tart dried fruit and infused with warm pumpkin pie spices. A crunchy topping of pumpkin seeds adds a tasty contrasting texture to the rich, dense dough. Enjoy this heavenly loaf toasted or untoasted, plain or with a slather of creamy corn butter or your favorite vegan jam.

Yield: Makes 1 loaf

12 oz. sweet potatoes, peeled and cut into 1-inch chunks
½ cup unsweetened applesauce
2 tablespoons flaxseed meal
1 teaspoon pure vanilla extract
1¾ cups white whole wheat flour
½ cup pure cane sugar
2 teaspoons pumpkin pie spice
1 teaspoon regular or sodium-free baking powder
½ teaspoon sea salt
½ cup dried fruit such as chopped apricots, cranberries, or raisins
2 tablespoons raw pumpkin seeds (pepitas)

Instructions

Place potatoes in a medium saucepan with enough water to cover potatoes. Cover pan and cook over medium heat for 15 to 20 minutes, until tender. Drain well. Mash potatoes. Measure 1 cup mashed potatoes.
Preheat oven to 350°F. In a bowl stir together the 1 cup mashed potatoes, the applesauce, flaxseed meal, vanilla, and ⅓ cup water. Let stand 5 minutes.
In a large bowl whisk together the next five ingredients (through sea salt). Add sweet potato mixture to flour mixture; stir just until combined. Fold in dried fruit. Spoon batter into an 8×4-inch nonstick or silicone loaf pan. Top with pepitas.
Bake 45 to 55 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove loaf from pan. Cool 30 minutes before slicing.

The post Sweet Potato Bread appeared first on Forks Over Knives.

17 Easy and Delicious Savory Bread Recipes

Megan Edwards — Wed, 24 Nov 2021 18:13:52 +0000

Making your own bread might seem like a monumental task, but there’s nothing complex about these savory bread recipes. From Indian-inspired naan to classic Thanksgiving dinner rolls, we guarantee you’ll fall in love with the process of making bread from scratch. The hardest part is waiting for it to bake—but the scrumptious end result is certainly worth a little patience. So whether you’re brand new to the art of homemade bread or you’re a master loaf maker, these good-for-you recipes will inspire you to break out the whole wheat flour and get baking!

The post 17 Easy and Delicious Savory Bread Recipes appeared first on Forks Over Knives.

Vegan Whole Wheat Flour Tortillas

Darshana Thacker Wendel — Wed, 24 Nov 2021 18:12:42 +0000

These whole wheat tortillas are tender and soft without any lard or highly processed flour. Whip up a batch of these to create easy wraps and burritos that are stuffed full of all your favorite fillings.

Tip: To reheat a tortilla without losing its softness, place it on a heated skillet and top it with a clean, damp kitchen towel. Cover the skillet and cook for 1 minute. Remove the lid and towel, flip the tortilla, and repeat on the other side. You can also use the damp-towel technique in the microwave

Yield: Makes 8 (8-inch) tortillas

1¼ cups white whole wheat flour
½ teaspoon sea salt (optional)
½ teaspoon regular or sodium-free baking powder
⅔ cup hot unsweetened, unflavored plant-based milk

Instructions

In a food processor fitted with a dough blade or a stand mixer fitted with a dough hook combine flour, salt (if using), and baking powder. With a food processor or mixer running on low speed, gradually add hot milk to flour mixture.
If using a food processor, process dough on low speed 3 to 5 minutes or until dough is soft and stringy. If using a stand mixer, mix on low speed 5 to 7 minutes. Let dough rest 10 minutes.
Turn dough onto a lightly floured work surface. Knead dough a few times or until smooth. Divide dough into eight equal portions and roll them into balls. Roll one dough ball in flour and use a rolling pin to roll it into an even 8-inch disk.
Heat a nonstick skillet over medium. Place tortilla in heated skillet. Cook 2 to 3 minutes or until top starts to look dry and bubbles and brown spots form on bottom. Flip tortilla over and cook 1 to 2 minutes more or until it puffs up in places.
Transfer cooked tortilla to a shallow bowl lined with a kitchen towel. Cover tortilla with the towel to keep it warm and soft. Repeat with the remaining dough balls, stacking finished tortillas in bowl as you go.

The post Vegan Whole Wheat Flour Tortillas appeared first on Forks Over Knives.

Homemade Whole Wheat Sandwich Thins

Darshana Thacker Wendel — Thu, 28 Oct 2021 17:08:16 +0000

For delicious burgers and sandwiches, it’s crucial to find the perfect ratio of fillings to bread. These homemade whole wheat buns are tender and tasty without being too heavy. Ideal bookends for savory veggie burgers, no-tuna salad sandwiches, or any of our other vegan sandwich recipes, you’ll want to keep a fresh batch of these on hand for easy weekday lunches. For easy freezing, cut several pieces of parchment or waxed paper the size of a slice of bread. Place a piece of paper between each slice and freeze in an airtight container.

Yield: Makes about 16 sandwich thins

¾ cup unsweetened, unflavored plant-based milk
1¼ cups white whole wheat flour, plus more for dusting
1½ teaspoons date paste or pure maple syrup
1¼ teaspoon active dry yeast (½ of a 0.25-oz. package)
½ teaspoon baking soda
1½ teaspoons lemon juice
¼ teaspoon sea salt (optional)
½ cup oat bran

Instructions

Heat milk until hot but not boiling (120°F to 130°F). Pour hot milk into a food processor fitted with a dough blade or a stand mixer fitted with a dough hook. Add ¼ cup of the flour, the date paste, and yeast; stir to combine. Cover and set aside in a warm place at least 10 minutes or until frothy.
In a medium bowl combine the remaining 1 cup flour, the baking soda, lemon juice, and salt (if using). With the food processor or mixer running on low speed, gradually add flour mixture to milk mixture. Once the mixtures are combined, gradually add the oat bran.
If using a food processor, process dough on low speed 3 to 5 minutes or until smooth and elastic; if using a stand mixer, mix on low speed 5 to 7 minutes.
If using a food processor, dust the bottom of a large bowl with flour and transfer dough to bowl. If using a stand mixer, leave the dough in the mixer bowl. Cover bowl with a damp cloth and set aside in a warm place about 1 hour or until dough doubles in size.
Preheat oven to 375°F. Line two baking sheets with parchment paper; dust lightly with flour. Transfer dough to a lightly floured work surface and knead a few times. Divide dough into two equal portions.
Roll one dough portion into a ball and use a rolling pin to roll dough out to a nearly ⅛-inch-thick sheet. Use a 4-inch round cutter or rimmed lid to cut out eight disks. Transfer disks to the prepared baking sheets. Add any remaining dough scraps to second dough portion and repeat.
Poke each disk several times with a fork. Cover with a damp cloth and set aside in a warm place about 30 minutes or until doubled in size.
Bake 10 to 12 minutes or until lightly browned on top. Let sandwich thins cool on a wire rack.

The post Homemade Whole Wheat Sandwich Thins appeared first on Forks Over Knives.

Garlic-Jalapeño Naan

Darshana Thacker Wendel — Fri, 15 Oct 2021 17:25:56 +0000

Who doesn’t love using naan to soak up the fragrant sauce of a delicious curry? This onion- and jalapeño-studded garlic naan recipe is easy to make, dairy-free, and far tastier than the store-bought versions, which often contain milk or yogurt. Enjoy on its own as an afternoon snack, or fix yourself an entire Indian feast from scratch!

Tip: Naan will freeze well for up to a month. To freeze, layer parchment paper between naans and place in an airtight container. Reheat in an oven or toaster oven.

Yield: Makes 16 naan

2½ cups unsweetened, unflavored plant-based milk
1 tablespoon date paste or pure cane sugar
2 teaspoons active dry yeast
3½ cups + 2 tablespoons white whole wheat flour, plus more for dusting
1 teaspoon sea salt
½ cup sliced onion
4 cloves garlic, minced
1 tablespoon finely chopped jalapeño pepper
½ cup chopped fresh cilantro
1 teaspoon lemon juice

Instructions

Heat 2¼ cups of the milk until hot but not boiling (120°F to 130°F). Pour hot milk into a food processor fitted with a dough blade or a stand mixer fitted with a dough hook. Add date paste and yeast; stir to combine. Sprinkle 2 tablespoons of the flour over milk mixture. Cover and set aside in a warm place at least 10 minutes or until frothy.
In a large bowl combine the remaining 3½ cups flour and the salt. Add flour mixture to milk mixture and process or mix on low speed 2 to 3 minutes or until a dough begins to form. Add half of the onion, garlic, and jalapeño. Process or mix 2 to 3 minutes more or until dough starts to pull away from the sides of the bowl and is not sticky.
Transfer dough to bowl and cover with a clean, damp cloth. Set aside in a warm place 45 to 60 minutes or until dough doubles in size.
Preheat oven to 525°F. Place a pizza stone or an upside-down baking sheet on the oven’s top rack. Line three baking sheets with parchment paper; dust each liberally with flour.
Transfer dough to a lightly floured work surface. Divide dough into 16 equal portions and roll them into balls. Use a rolling pin to roll balls into 6×4-inch ovals and transfer to prepared baking sheets. Loosely cover with damp towels and set aside in a warm place to rise 10 minutes.
In a medium bowl stir together the remaining ¼ cup milk; the remaining onion, garlic, and jalapeño; the cilantro; and lemon juice. Dust a pizza peel, plate, or upside-down baking sheet with flour.
Place two dough ovals on pizza peel. Spread a layer of milk mixture on each. Quickly transfer ovals onto the hot pizza stone or baking sheet in oven. Bake 90 seconds or until naans puff up and show slight browning on top. (Don’ t let them get too brown or they will be dry on the inside.) Transfer to a platter lined with a clean kitchen towel; wrap to keep them warm. Repeat with remaining dough and milk mixture. Serve warm.

The post Garlic-Jalapeño Naan appeared first on Forks Over Knives.