makes 4 flatbreads
1 1/2 cups warm water
1/2 teaspoon active dry yeast
4 cups all-purpose flour
2 tbl fresh chopped thyme
1 teaspoon salt
2 tablespoons olive or canola oil, plus more for bowl
Combine the water and yeast in a large bowl and let stand 5 minutes to proof. Slowly pour in 2 cups of the flour and thyme and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.
Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour, and then roll out into circles.Preheat a stove top over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up.
Caramelized Onion & Seitan Flatbread
4 tbl extra virgin olive oil, divided
1 large sweet onion, thinly sliced
salt and pepper
8 oz seitan, coarsely chopped
1 zucchini, thinly sliced
1 cup shiitake mushrooms, thinly sliced
1 tbl maple syrup
1 tsp dried thyme
Preheat the oven to 400. Prepare a baking sheet.
In a large saute pan heat 2 tbl of oil and saute the onions with a pinch of salt over medium-low heat until softened and browned, 15-20 minutes.
While the onions are caramelizing, toss the seitan with 2 tbl oil, zucchini, mushrooms, salt and pepper, maple syrup and thyme. Roast for 20 minutes until the seitan has crispy edges, tossing once in between cooking.
White Bean Hummus
3 tbl plus 1 tsp extra virgin olive oil
3 garlic cloves, minced
1-15oz can cannelini beans, drained and rinsed
1 tbl fresh lemon juice
1 tbl tahini
salt and pepper
In a small saute pan, heat 1 tsp oil and saute the garlic until golden brown and fragrant.
Transfer to a food processor and add the beans, olive oil, lemon juice, tahini, salt and pepper. Pulse until creamy and blended.
Spread the white bean hummus on the grilled flatbread and top with crispy seitan and caramelized onions.
4 garlic cloves, smashed
1 tbl lemon juice
2 garlic cloves, minced
2 tbl extra virgin olive oil
pinch red pepper flakes
Prepare artichokes by cutting off the stem and trimming off all the sharp tips.
Prepare a pot of boiling water with smashed garlic cloves. Make sure the water is 2 inches up the side and place the artichokes in. Squeeze with lemon, sprinkle with salt and cover. Steam for 10 minutes. Remove and place immediately in an ice bath to cool.
Slice in half lengthwise then remove the choke.
The easiest way to do this is to run a small sharp knife under the heart (that fleshy white part beneath all of the threads) in a U shape, then stick your fingers in and pull the whole thing up and out. You want to remove all of the threads and purple bits.
Prepare a grill pan over high heat.
In a small bowl combine the minced garlic, oil, red pepper flakes, salt and pepper. Brush over both sides of the artichokes and grill on high heat until charred, 5 minutes each side and serve.