I am off to a good start in 2016. The black-eyed peas and collard green soup was just perfect.
Healthy, filled with all the good of beans and greens to jump start the New Year.
This is my first time baking rolls, and the jalapeno rolls with part whole wheat turned out totally awesome!
I just couldn’t stop eating them, once I got them off the oven 🙂
I am always looking for jalapeno bread recipes without any cheese, and this was an easy to follow recipe.
I followed the recipe as-is from Vegan Richa’s website, with only one minor change: I used a whole jalapeno. You can find the recipe here. Makes six delicious jalapeno rolls!
Mediterranean in May
From the book Vegetarian Times Cooks Mediterranean.
1 1/3 cup lukewarm water
1 packet active dry yeast
1 tsp salt
2 cups all purpose flour
1 1/2 cups wheat flour
Pour water in a large bowl or kitchen aid mixer. Sprinkle with yeast. Whisk to dissolve. Add salt and stir. Add the flours. Stir until dough forms into a ball.
Turn dough onto a lightly floured board and knead for 5-8 minutes or use a kitchen aid mixer.
Lightly grease a bowl with oil. Transfer dough to the bowl. Cover with a wet towel in a warm place and let rise for an hour.