BBQ season can, inevitably, be alienating for vegetarians and vegans.
With everyone on the patio, gathered around the grill, BBQing hotdogs and hamburgers, drinking delicious cocktails, donning party hats, and shaking maracas, the last thing that I want is to be left out in the cold; miserably peering through the closed glass patio door, in my air-conditioned, social-discomfort, leaving fingerprints on the freshly-windexed panes, ostracized party hat dangling by my side, longing to be accepted into the BBQ fiesta.
Well, friends, those dark days are over.
The no-knead method of baking bread consistently produces a final product that is chewy, crusty, and which boasts a beautiful crumb.
Generally, the loaf is baked in a dutch oven.
And when it is, it’s totally delish.
But did you know that you don’t knead, *ahem*, need a dutch oven to make bread worthy of an artisanal bakery?
Ohh, yes. It’s true.
So mayybe you can’t make a full-sized boule, but you can make amazing sandwich rolls/dinner rolls/burger buns that’ll have you and your newly-found bread-baking-abilities on your friends’ speed dials.
This sandwich marries three of my most favourite things:
2. Homemade bread
3. Fresh veggies
I make hummus galore. As in, allll the time. I make traditional hummus, sweet dessert hummus’, spicy hummus, sweet potato hummus, avocado hummus, roasted red pepper hummus…”shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich”…hummus with feta, black bean hummus…much like my friend, Bubba, I’d endeavour to say that the list is virtually endless.