Author: Sharon

Ingredients:
½ cup shelled edamame (fresh or frozen)
¼ cup grated carrot
1 tbsp white miso paste
Juice of ½ lemon

Homemade whole wheat pita bread is easy to make with just 3 ingredients for oil-free pita pockets, healthier and tastier than store-bought.

Prep Time
20minutes mins
Cook Time
10minutes mins
Resting Time
2hours hrs
Total Time
2hours hrs 30minutes mins

Course: Side DishCuisine: Middle EasternDiet: Vegan Servings: 8 Calories: 156kcal Author: Denise Perrault

Ingredients

1 cup lukewarm water not hot or boiling
2 teaspoons active dry or instant yeast
2 ½ to 3 ½ cups whole wheat flour 282 – 395 grams
1 ½ teaspoon salt

Instructions

1. Add warm water to a small bowl and gently stir in 2 teaspoons of dry yeast over the top. Set aside for 5 minutes until the yeast is fully dissolved and tiny bubbles form on the top. (See notes).

2. Combine 2 ½ cups of flour and 1 ½ teaspoons of salt in a large bowl. For best results, warm the bowl to room temperature.

3. Pour in the yeast mixture and stir with a spoon until the flour is moist. You should have shaggy dough. Mix in a bit of flour if it’s too sticky to handle.

4. Set aside another cup of flour so it’s handy, then turn the dough onto a lightly floured surface and start kneading it. Add flour until you have an elastic dough that doesn’t stick to your hands. Knead for at least 5-7 minutes to release the gluten in the flour.

5. Place a piece of plastic wrap in a clean mixing bowl, then add the dough ball and loosely warp the plastic over the top. You can also add a kitchen towel for extra warmth. Let the dough rise in a warm place until it has almost doubled in size (1-2 hours).

6. Preheat the oven to 450 degrees F (230 C). Turn the dough onto a lightly floured surface and separate it into 8 equal pieces. Roll each into a ball, then let the dough rest for 5-10 minutes.

7. Warm your baking sheet if necessary, and then start rolling. Use a rolling pin to make discs about ¼ inch thick, using your hands to help shape them if necessary. Place each pita bread on a baking sheet, keeping them separated. Bake them in batches, if necessary, but don’t roll until you have a clean baking sheet. Otherwise, the pitas will contract.

8. Bake in the center of the oven for 3-4 minutes. You may see little brown spots start to appear, which is perfectly normal. They should puff up quickly and don’t need to be flipped.

9. If you bake the pitas in batches and wait until the first batch is done before you start rolling again so the pitas will hold their shape.

Notes

Bubbles forming when the yeast is added to warm water indicate the yeast is active. If the yeast doesn’t activate, try again or use a different yeast, as it might be out-of-date or damaged somehow.
The dough needs to be at 70-80 degrees f to rise. If you don’t have a warm space, heat the oven to 70 for a few minutes, turn it off, and let the dough rise in the oven.
Store leftover pitas in airtight bags or containers. To reheat, lightly sprinkle them with water and add them to a slot toaster, hot oven, or toaster oven.
To freeze pitas, separate them with parchment or waxed paper and seal them in an airtight bag. Frozen pitas will keep for about 3 months.
Nutrition
Calories: 156kcal | Carbohydrates: 33g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 439mg | Potassium: 171mg | Fiber: 5g | Sugar: 0.2g | Vitamin A: 4IU | Vitamin C: 0.003mg | Calcium: 17mg | Iron: 2mg

https://veganwithgusto.com/wprm_print/whole-wheat-pita-bread

Ingredients

Measures

• ½ cup raw macadamia nuts (unsalted)
• 3 tablespoons + 1 teaspoon water
• 1 heaping teaspoon salt
• 1 tablespoon nutritional yeast
• 1 teaspoon lemon juice

Instructions

Soak your macadamia nuts in water for at least 3 hours-or overnight if you can plan ahead. (This is the secret to that dreamy smooth texture.)

Use just enough water to fully cover the nuts.

Drain and rinse the nuts, then add them to a food processor along with the water, salt, nutritional yeast, and lemon juice.

Blend until pretty smooth, stopping to scrape down the sides as needed.

It will stay just a tiny bit grainy-and that’s ok.

In fact, that’s exactly what we’re aiming for.

Transfer to a container and keep up to 5 days in the fridge.

It’ll firm up slightly in the fridge but will stay soft and spreadable.

Simply spread it onto something, or pinch off little heaps with your fingers to scatter over salads and warm dishes.

https://plantydelights.com/soft-vegan-feta-recipe/

It freezes well, so you can double the recipe to have some on hand.

INGREDIENTS:

½ cup (60g) raw cashews
⅓ cup (80ml) water
3 tablespoons nutritional yeast
2 teaspoons white miso paste
1 teaspoon rice vinegar
⅛ teaspoon ground turmeric
1 teaspoon smoked paprika

INSTRUCTIONS:

In a small saucepan, combine the cashews with enough water to cover.

Bring to a boil, then lower the heat to medium and simmer for 15 minutes.

Drain the cashews, then transfer to a high-powered blender or food processor. Add the water for the cheese sauce and the nutritional yeast, miso paste, vinegar, turmeric, and paprika. Process until smooth. If the sauce is too thick, add more water, 1 tablespoon at a time.

Store any leftover Cheesy Sauce in a container with a tight-fitting lid in the refrigerator for up to l week or freeze it for up to 3 months.