Monday, June 27, 2011

Mediterranean Bread Pudding





Elegant dish to serve warm or at picnic temp

Created on the fly from items available in the pantry today:
Raw Cashews,1/2 Jar Marinara, Oil Cured Moroccan Olives, Simple Seitan,
Fresh Basil, Fresh Parsley,Peeled Garlic Cloves, Lemons,
Mozzarella Style Vegan Shreds,Fennel Seed, Dry Oregano,
Balsamic Vinegar, Seasoned Rice Vinegar, Can of Artichoke Hearts
Spices,Vegan Stock

+Gimmee Lean Vegan Sausage may replace the Seitan in this dish but
Saute the GL first.Saute Onion or Shallot, add Dried Oregano,
Cumin, Salt, Pepper then stir in Fennel Seed.

Use store bought baguette, rustic style bread or make your own:

5 Minute bread dough:
2 tsp Active Yeast in 1 C Warm water plus a pinch of sugar for yeast to dine on.
Set aside until creamy. Then add 2 tsp Olive Oil
3 C Flour (1/2 Spelt Flour)
1 C Water, room temp (or vegan stock)
1 TBSP Nutritional Yeast
1 1/2 tsp Salt
2 tsp Sugar (optional)
2 tsp Onion Powder (optional)
I am using this baguette in a casserole style dish so I feel free to
flavor it in a more unique manner than if using it as a a traditional baguette.

Pour 1 C Water into yeast/oil mixture.
Pour wet ingredients into blended dry ingredients, stir until dough forms.
On a floured surface Knead,flatten, fold, turn, flatten fold, turn.Several times
Dough should be flexible but not sticky. Add extra flour while kneading.

Place in a lightly oiled bowl with room for dough to double in size
Cover with plastic wrap and set in a warm place to rise. 2 Hours+
Once doubled:
Punch down,stretch, flatten, fold, turn ,stretch, flatten ,fold
I allow it to rise a second time for approx/one hour.
Form bake in a lightly oiled and floured loaf pan at 350 until browned
TIP: Place an oven proof vessel with water in oven when baking bread
Allow to cool before cutting into 2 inch size pieces
Cutting into bread before it cools can degrade it's perfection


++take a long bike ride all the while plotting ingredients for the dish++


In blender: Raw Cashews,handful of Fresh Basil, 4 Garlic Cloves,10 Parsley Leaves,Olive Oil,Seasoned Rice Vinegar,Lemon Juice, Sea Salt,Pepper, dash of Cayenne which enhances flavor w/o heat if you use a pinch. Blended on high
Add a little water or Lemon Juice if need be achieve desired consistency

The plot thickens:
FOUND: 1/2 jar Marinara so decide to make it a pesto- marinara sauce

Lovely Color and texture. A sauce with many uses.
+also makes a delicious sandwich spread. VeganBall Sub Sauce!
Next:
Take some leftover Simple Seitan Filets,cut into large chunks with scissors
and chop in processor with 2 Garlic Cloves,Salt and Dried Italian herbs


At the very end add 3 tsp Whole Fennel Seed and just pulse a few times
or stir the Fennel Seeds in post processor.
You do not want to BREAK the Fennel Seeds.
Fennel Seed is that unique flavor in most sausages

Try this:
Add Fennel seed and Sage to store bought Gimmee Lean Vegan Sausage. Delicious!



Knead bread after 2nd rise. Place in Loaf Pan, bake about 25 min

FOUND! Can of Artichoke Hearts
Drain, toss in bowl with Balsamic Vinegar, Dry Oregano, Salt, Pepper
Roast on a baking sheet at 400 until lightly browned. Set aside


Bread has cooled:
Chunk into 2 inch cubes. Toast cubes on a baking sheet until light brown-toasted.

Once bread cubes are toasted:
Pour approx 1 1/2 cups of room temp Vegan Stock over toasted bread cubes.
Toss to moisten all. ,not soggy.
Toasting keeps the breads integrity while baking. No mushy bread allowed.

FOUND! Queso Blanco style Vegan Melt Shreds
Oil cured Moroccan Olives, pitted, diced

LAYER YOUR WELL PLOTTED INGREDIENTS IN A CLASSIC LIGHTLY OILED CASSEROLE VESSEL


PREPARE TO BAKE
Once you have finished layering 2 FULL LAYERS AS SUCH:
BREAD, SAUCE,SEITAN, MELT SHREDS
REPEAT
Top with nicely arranged Roasted Artichokes, Chopped Oil Cured Olives,
A few more shreds for decoration and finally sprinkle with a mixture of
bread crumbs and Dried Oregano
.....Sun Dried Tomatoes would be a nice addition.

COVER WITH PARCHMENT PAPER THEN PLACE THE LID ATOP THE PARCHMENT.
This will protect the top from sticking and becoming disassembled.

Bake in a preheated 350 Oven 30 minutes.
Remove lid and parchment and cook until bubbling and browned.

Delicious warm or at room temp and therefore a great Brunch or Picnic dish.

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