Simple Crusty Bread

Ingredients

  • 1 ½ tablespoons yeast
  • 1 ½ tablespoons kosher salt
  • 6 ½ cups unbleached, all-purpose flour, more for dusting dough
  • Cornmeal

Directions

  1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
  2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
  3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
  4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
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Simple Vegan Jambalaya

Ingredients

  • 1/2 onion, we used red onion
  • 2 cloves of garlic
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 carrot
  • 1 14-ounce can chopped tomatoes (400 g)
  • 2 tbsp tamari or soy sauce
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1/8 tsp ground black pepper
  • 1/8 tsp cayenne powder
  • 1 cup uncooked rice (200 g), we used short grain white rice
  • 3 cups water or vegetable broth (750 ml)
  • 2 tbsp tahini (optional)
  • 1 cup canned or cooked chickpeas (180 g)
  • 1 cup canned or cooked kidney beans (180 g)
  • Chopped fresh parsley for garnish (optional)