By emma hynes
One of the biggest myths about going vegan (or vegetarian) is that there’s “nothing” to eat. For an omnivore who is used to eating meat and dairy multiple times a day, a plant-based diet can take some getting used to.
Everything that can be eaten on an omnivore diet has a plant-based equivalent. Will it taste a little different? Yes. Is it good? Arguably, the 79 million vegans in the world would say vegan food is good.
There are plenty of choices to try first, including jalapeño cheddar artisan bread recipe that tastes amazing with a bowl of pasta, spinach dip or soups. Keep reading for the recipe.
3 cups of all-purpose flour 1 1/2 tsp of salt 1 tbsp of sugar 1 packet (2 1/4 tsp) of active dry yeast 1 1/4 cups of warm water (about 110°F)
2 tbsp of olive oil 1 1/2 cups of shredded vegan cheddar cheese 2-3 fresh jalapeños, finely chopped 1 tbsp of cornmeal (optional) 1 tbsp of garlic powder or onion powder (optional)
In a small bowl, combine warm water and sugar. Stir to dissolve. Sprinkle the active dry yeast over the water, and let it sit for five to 10 minutes until it becomes foamy.
In a large mixing bowl, whisk together the flour and salt. Once the yeast mixture is ready, pour it into the flour mixture along with olive oil. Stir to combine until the dough begins to form.
Transfer the dough to a lightly floured surface, and knead it for about eight to 10 minutes until the dough is smooth and elastic. (If it’s too sticky, add a tablespoon more flour).
Once the dough is smooth, fold and evenly distribute the shredded vegan cheddar and chopped jalapeños. Place the dough in a lightly oiled bowl. Cover it with a clean towel or plastic wrap, and let it rise in a warm place for one to two hours.
After the yeast has effectively risen, transfer it to a lightly floured surface. Shape the dough into a round or oval loaf. Sprinkle cornmeal on a baking sheet or a pizza stone, then place the shaped dough onto it.
Cover the dough again, and let it rise for an additional 30 minutes. While the dough is rising, preheat the oven to 450°F. After the second rise, use a sharp knife to make a few slashes (or draw a shallow cross) on the top.
Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Let cool on a wire rack for at least 30 minutes before slicing.
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