Explore the historical origins and nutritional science behind a unique bread recipe found in the Book of Ezekiel. This guide examines the biblical significance of the six simple ingredients and provides instructions on how to prepare this ancient, protein-rich staple in a modern kitchen.
EZEKIEL BREAD RECIPE
Ingredients 2.5 cup whole wheat flour with germ and bran 1.5 cup spelt 0.5 cup barley 0.5 cup millet 1/4 cup lentils 2 tablespoons pinto or kidney beans 2 tablespoons northern bean or chick peas
Seasoning 1 teaspoon sea salt 1/4 cup extra virgin olive oil 2 tablespoons raw honey 1.5 cup warm water (Hot water kill the yeast.) 2 teaspoons of yeast (Skip if you would like a dense bread.)
*The biggest mistake people make when cooking vegetables
*Why fresh herbs and acid can completely change a dish
*How to season tofu and plant-based proteins properly
*The chef’s go-to tricks for making meals restaurant-quality
(SCROLL BELOW VIDEO FOR ANSWERS)
HERE ARE THE ANSWERS!
Chef Ed Harris shares professional insights on elevating plant-based meals from bland to restaurant-quality by focusing on technique, layering, and high-quality ingredients.
### Building Deep Flavor Without Meat To create rich, complex flavors, you must layer your ingredients (26:35). A great example is starting with caramelized onions, garlic, and shallots as a flavor base, followed by dry spices that bloom in the heat, and finishing with fresh herbs (26:35-27:37). Using ingredients like mushroom powder or umami-rich vegetables can also help replicate the depth typically provided by meat (14:44).
### The Biggest Vegetable Cooking Mistake The most common error is overcooking vegetables, which leaves them limp, mushy, and discolored (31:20-31:39). Properly cooked vegetables should retain their vibrant color and texture. When you treat vegetables with the same care and precision as you would a high-quality steak, the difference is night and day (6:32-6:55).
### The Power of Fresh Herbs and Acid
Fresh Herbs: These act as a bright, aromatic finish. Adding them about five minutes before finishing a dish ensures their flavor remains distinct and vibrant, rather than getting cooked out (27:26-28:07). Parsley is particularly noted as a versatile “game-changer” that adds a clean, floral, and bright note to soups, pastas, and salads (24:42-26:01).
Acid: A splash of lemon or lime juice or a bit of zest acts as a highlighter for flavor (22:46). It “wakes up” the dish and provides the balance needed to lift a meal from heavy or bland to bright and professional (22:46-23:12).
### Seasoning Tofu and Plant-Based Proteins People often find tofu bland because they don’t treat it like a protein (7:16). To fix this: Remove Excess Water: Press the tofu or use paper towels to draw out moisture so the protein acts like a sponge (8:27-9:00). Marinate: Once the water is removed, the tofu can absorb flavors deeply. You can use dry rubs, marinades, or even char it just like a piece of meat (6:57-8:38). Size Matters: Ensure pieces are small enough for the marinade to penetrate, or if using larger pieces, allow them to marinate for up to 24 hours (8:52-9:04).
### Chef Ed’s Restaurant-Quality Tricks
1. Cook Like a Kid: Embrace experimentation and don’t be afraid to try new combinations or flavor profiles (23:30-23:55).
2. Source Freshly: Whenever possible, shop at farmers markets to ensure your produce is fully matured, which offers 10 times better flavor than mass-market options (3:24-4:15).
3. Don’t Over-Process: Avoid relying solely on store-bought substitutes which are often loaded with salt and fillers; instead, learn how to create your own flavors using whole ingredients (15:17-16:05).
Start with a bed of salad greens, then add a mix of raw or steamed vegetables, a cooked whole grain or starchy vegetable and some beans. Think baby spinach with carrots and bell peppers, quinoa or brown rice, then chickpeas or black beans. Add a few extras you love, fresh herbs, olives, dill pickles, dried fruit or a small sprinkle of nuts, then finish with a simple dressing like salsa, citrus juice or flavored vinegar.
Oil-free, high in fibre and protein, and incredibly satisfying — perfect for weight loss while still feeling like comfort food 💚
Ingredients:
🫘 2 tins chickpeas (save the aquafaba) 🧅 1 tsp onion powder 🧄 1 tsp garlic powder 🌶️ 1 tsp smoked paprika 🧂 Salt to taste
Coating:
🍞 1 cup breadcrumbs 🧄 1 tsp garlic powder 🧅 1 tsp onion powder 🌶️ 1 tsp smoked paprika 🧂 Salt to taste
Spicy Maple Sauce:
🍁 2 tbsp maple syrup 🌶️ 1 tbsp sriracha 🍅 2 tbsp tomato paste 🧅 1 tsp onion powder 🧄 1 tsp garlic powder 🌶️ 1 tsp smoked paprika 🍎 2 tbsp apple cider vinegar 💧 1/4 cup water 🌽 1 tsp cornstarch 🧂 Pinch of salt
Crispy on the outside, soft on the inside, and packed with flavor — these nuggets are the ultimate healthy comfort food. High-volume, low-calorie, and completely oil-free, they’re perfect for satisfying cravings while staying on track 💪✨
