Sometimes you decide to make something because you have leftover ingredients that would go bad, and why waste? This was the case for this quick bread recipe, and it has turned out to be the best bread I have ever made.
I had cooked with garbanzo beans a few nights before and had reserved their cooking liquid, as I always do, to use as an egg-replacer for later. I had just wrapped filming my Valentine’s Day Special, which of course you’ll see soon, and since I had the cameras set up I thought, why not try another recipe on-camera.
Iiiiii’m so glad I did.
Behold: a ridiculously healthy vegan bread recipe that is perfect for having your cake and eating it, too. I’ve grown so fond of aquafaba in recipes, as it adds a really moist texture that I’ve found difficult to get with eggs. I actually prefer it now! The buckwheat adds a warmth and heartiness to the bread, which mixes perfectly with the herbacious quality of the oregano on top.
I’ve had a few variations of shaved brussel sprout salads at different phases of my culinary life. It all started working at an Italian Tratorria in Greenwich Village, with one of the unwavering menu staples being a simple shaved brussel sprout salad with olive oil, parmesan cheese, ground pepper, and a walnuts for those who don’t carry around EpiPens.
I was so not ready for Thanksgiving this year. Perhaps it’s because it’s living in a country where the majority of the population doesn’t even know what the holiday means? (vive la France!) or maybe it’s because life seems to be screaming a blissful 100 miles an hour right now and the 27th of November just caught up with me too soon.
This is the type of thing you walk by daily in Paris, flecking the windows of the local boulangerie, stuffed with cheese and vegetables and sliced fine meats and just the right amount of sauce to make it all come together. It is what we call lunchtime for the working Parisian, a quick grab and go type of shape that has that comfort food quality for all those who grew up or have lived here. But not a comfort for those enjoying food without gluten.
While I do still assert that the bread here is easier for me to digest than in the States, it does still contain the protein of wheat, and I do still have a strong sensitivity to said protein that makes me prepare gluten-free bread at home. This little leftover from my moonlit baking session gave me a lunch idea worth sharing: a combination of sweet wasabi and basil, creamy avocado, and light yet flavorful thinly sliced smoked trout. The reason I find this preparation particularly interesting is that the cream from the avocado provides a nice cushion between the trout and the bread, and hiding the basil under the trout and topping with the wasabi powder hides the layer of sweetness from the basil and leaves your palette even more pleased than your eye.
Perhaps it’s because I grew up in California where salads are largely considered a main course, and therefore have to taste beyond boring in order to be acceptably served and appreciated by both those consuming them and those putting them out. (Should I have to serve nothing but salads at a restaurant, they’d better be sizably good.)
Or, perhaps it’s because I like flavor and I don’t think that healthy, gluten-free, dairy-free, what have you, be void of the reason we eat: Pleasure! (And nutrition and surviving, blah blah.)
This salad dressing has got some zing, and is super simple to make in your blender.
Try serving it over some crunchy greens or arugula with pickled beets or tomatoes, some sort of aged cheese or garbanzo beans, and a topping of gluten-free cracker or brown rice for something fabulous.