Recipes

Go Back

Pumpkin Garlic Knots (Vegan)

Friday, July 17, 2015

Courtesy: Sara Graca


Ingredients
1 cup warm water 
1 envelope active dry yeast 
2 tablespoon honey 
1/2 cup pureed fresh roasted pumpkin 
2 tablespoons plus 1/3 cup olive oil 
1-1/2 teaspoons coarse kosher salt 
3-1/2 cups bread flour 
3 cloves of garlic, minced 
salt & freshly ground pepper 
1/2 teaspoon oregano leaves, chopped 


Directions
For the dough: Pour the warm water (110 degrees Fahrenheit) into a medium bowl and whisk in the yeast. Let sit until frothy, about 10 minutes. Whisk in the honey, 2 tablespoons olive oil, and pumpkin puree.

In a large bowl, whisk together the flour and salt. Make a well in the center of the dry ingredients then pour in your wet ingredients.

Using a rubber spatula, pull all the ingredients together. When you can no longer mix, use your hands to start kneading the dough. Knead the dough until it comes together in a smooth and elastic ball, adding flour as necessary to prevent sticking.

Lightly oil another large bowl and put your dough ball inside it - flipping over once to coat both sides lightly with oil. Cover with a damp towel or plastic wrap and let rise for about 2 hours; or until nearly doubled in size.

Preheat oven to 425 degrees F, put in a pizza stone (you may use a pan, too, but it works best with a stone), and divide the dough into two equal pieces. If you're planning to use the other half the next day, just put it in a large zip-lock bag and store in the fridge. You may also freeze the dough for up to three weeks. 

To create the garlic knots: tear off sections of dough (2 tablespoons at a time) and roll them into six-inch-long snake shape. Tie that snake in a knot. Set aside and continue with the rest of the dough.

Once you've made all your knots, put them on your stone (or on your pan) and let bake until golden brown on the tops, about 10-15 minutes depending on size of knots.8. While the knots are baking, in a bowl mix together the 1/3 cup olive oil with minced garlic, salt, pepper, and oregano. When the knots are done, toss in the olive oil mixture to coat.

Photo: Sara Graca



Go Back


Go Back


Tags

wheat flour polenta coeur Farmers' Market tostadas leeks capers sweet butter syrup bacon shelling Greens beets plums currants cake carrot tops scapes ramps compote chicken feta Dressing pie mustard greens barley poblano green pepper tenderloin fennel bulb Side Cranberry Beans blueberry sweet potato vanilla wafers Soup radishes sesame bosc cucumber remoulade Kale pears walnut oil beet pine nuts spring hazelnuts fritter cream wrap sherry chiles watercress meatballs sausage celeriac couscous cauliflower flank steak carrots frittata Spinach chives bayeldi sauce berry absinthe beer egg noodles cheese jam okra gorgonzola paste cantaloupe asparagus coeur a la creme flank daisy cilantro bloody mary kirsch thai garlic plum pesto chili peppers nectarine parmesan bulgar wheat coriander Leek tart cockaigne chorizo crepes strawberries turnips maple syrup gruyere celery hearts cranberry pork chop gouda gratin honey shitake sunchokes zucchini conserve Butternut Beans bell pepper scallions spelt rhubarb bulgar caesar Salsa yellow onion pecan stuffing artichoke onions walnuts sandwich shrunken heads mushrooms cointreau slaw autumn mushroom tomato juice plum tomatoes buckwheat onion bbq Eggplant pumpkin snow peas tomatoe habanero shallots celebration roasted oats mint radish baguette steak lemon grass strata Red Onion jack biscuits pancake maple gazpacho peas creme prosciutto vinaigrette turnip vegetarian cream cheese chimichurri pork rouille Squash carrot fronds Corn hickory reggiano tuscan fraiche chilies curry panzanella basil Salad parmigiano Bread bok choy Spread imam swiss spiced winter squash Swiss Chard Tomatillos wasabi Rice wine vinegar bean fennel buttermilk yogurt collins chocolate olives Recipes knots beef chicken dinner salad blue cheese melon kluski almond milk chimmichurri anise Chevre carrot top casserole bread pudding Potato Shitake Mushrooms shiitake pasta verde Tomatoes Drinks Jerusalem artichoke Poblano Chili sandwiches Apple tortillas dilly peppers almonds pepper heavy whipping cream goat Cheese kohlrabi lettuce apples sour cornmeal pineapple coconut milk green beans chili gin strawberry chipotle fennel seeds jack cheese sour cream pudding egg fondue Cider bruschetta peach arugula anchovy potatoes baby bok choy crisp dijon pickled dill tomato corn pie brown sugar white beans pecans vegetable tomato kalamata fritters Vegan celery root muffins beet greens latkes eggs