There will be bread
Savory Quinoa Bread
but first, did you check out Bitt’s guest post Monday? She offered great tips on Reading Labels to Avoid Animal Products in the Vegan 101 series. Also on Monday, Nava Atlas re-posted Ginny Messina’s Vegan 101 post, Planning Healthy Vegan Diets, on VegKitchen (stay tuned–Nava has a fantastic post for the series coming soon!).
I’m thrilled that the series is being read widely– the whole point is to provide new (and old!) vegans solid information, here and everywhere.
If you’re new to the blog, here is the Vegan 101 series, to date.
- How I learned to go vegan by JL of JL goes Vegan
- How to Travel Like a Vegan Pro by Jill Vegan Backpacker
- Kitchen tips from a chef by Emily of Daily Garnish
- The Ethics of Veganism by Gena of Choosing Raw
- A Newbie’s Guide to Seasonal Eating and Cooking by Christy of The Blissful Chef
- Planning Healthy Vegan Diets by Ginny of The Vegan RD
- The Higher Raw Diet by Kristen of Kristen’s Raw
- Eating Vegan and Low Fat by Lindsay of Happy Herbivore
- Vegan Meals for Kids by Keri of I Eat Trees
- Reading Labels to Avoid Animal Products by Bitt of Bitt of Raw
Thank you to everyone who is contributing to the series and participating in the dialogue.
Okay, let’s talk raw bread.
I wanted to try out a new, raw bread recipe, without sprouts, so, following Bitt’s lead, I decided to try a soak method.
Savory Quinoa Bread Sandwich with Avocado and Cabbage
It worked beautifully!
JL’s Savory Quinoa Bread (Raw)
PRINTABLE VERSION
Makes 9 pieces
INGREDIENTS
1/2 cup zucchini, chopped
1/4 red onion, chopped
1/4 cup red pepper, chopped
1 cup of quinoa, soaked overnight, rinsed and drained
1/2 cup ground flax seed
2 cloves of garlic
1 t salt (1/2 iodized sea salt + 1/2 sea salt)
METHOD
Pulse first three ingredients in the food processor, using the “S” blade, until chopped well. Add the remaining ingredients and pulse until desired consistency (should be easy to spread).
Spread onto one ParaFlexx sheet and dehydrate on 145 for one hour.
Reduce to 115 and dehydrate for 2 more hours. Score into nine pieces and flip onto the dehydrator screen and dehydrate on 115 for an additional 3 hours.
It came out with a soft, chewy texture that I really enjoy.
Last week I saw Ashley’s Pea Dip recipe and had to try it on this bread.
It was such a flavorful open-faced sandwich!
What is your favorite raw bread recipe?
