Gave myself a challenge to veganize a recipe my friend posted. Here is the original recipe:
My revisions are as follows:
WHOLE WHEAT GARLIC PULL APART BREAD
3 1/2 c sprouted whole wheat bread
1 T organic granulated sugar
1 pkg or 2 1/4 tsp instant/rapid rise yeast
1 1/4 tsp salt
1/4 tsp summer savory
1 1/2 tsp basil, divided
8 cloves garlic, divided
2 Tbsp olive oil
1/4 c milk alternative (I used Rice Milk)
1C plus 2 Tbsp warm water
4 T melted coconut oil
6-8 Tbsp Almesean Cheeze
—Add first 5 dry ingredients to the bowl of a stand mixer, plus 2 cloves of garlic, minced and 1/2 tsp basil.
With mixer on low, add olive oil, milk alternative and warm water.
Transfer dough to a large greased bowl. Cover and place in a warm location until double in size, about 20 minutes.
Roll out dough to a 12×20-inch rectangle. Generously brush with 3 Tbsp melted oil. Sprinkle with remaining 1 tsp basil, Almesan cheeze and remaining 6 cloves of garlic, minced.
Carefully cut into 6 equal strips, layering on top of each other. Cut into 6 equal stacks. Transfer dough squares to a lightly greased 10-inch loaf pan. Cover loosely and allow to rise for 30-60 minutes.
Preheat oven to 350 degrees. Prior to baking, drizzle with remaining 1 Tbsp melted oil. Bake for 35 minutes, covering with foil if necessary to prevent over browning.
1 handful of almonds
2 T nutritional yeast
1 pinch salt
—process all ingredients until crumbly
YUUUUUUUUUUM! Enoy with soup, pasta, by itself, on a boat, in plane…