Go Back

Pumpkin Garlic Knots (Vegan)

Friday, July 17, 2015

Courtesy: Sara Graca

1 cup warm water 
1 envelope active dry yeast 
2 tablespoon honey 
1/2 cup pureed fresh roasted pumpkin 
2 tablespoons plus 1/3 cup olive oil 
1-1/2 teaspoons coarse kosher salt 
3-1/2 cups bread flour 
3 cloves of garlic, minced 
salt & freshly ground pepper 
1/2 teaspoon oregano leaves, chopped 

For the dough: Pour the warm water (110 degrees Fahrenheit) into a medium bowl and whisk in the yeast. Let sit until frothy, about 10 minutes. Whisk in the honey, 2 tablespoons olive oil, and pumpkin puree.

In a large bowl, whisk together the flour and salt. Make a well in the center of the dry ingredients then pour in your wet ingredients.

Using a rubber spatula, pull all the ingredients together. When you can no longer mix, use your hands to start kneading the dough. Knead the dough until it comes together in a smooth and elastic ball, adding flour as necessary to prevent sticking.

Lightly oil another large bowl and put your dough ball inside it - flipping over once to coat both sides lightly with oil. Cover with a damp towel or plastic wrap and let rise for about 2 hours; or until nearly doubled in size.

Preheat oven to 425 degrees F, put in a pizza stone (you may use a pan, too, but it works best with a stone), and divide the dough into two equal pieces. If you're planning to use the other half the next day, just put it in a large zip-lock bag and store in the fridge. You may also freeze the dough for up to three weeks. 

To create the garlic knots: tear off sections of dough (2 tablespoons at a time) and roll them into six-inch-long snake shape. Tie that snake in a knot. Set aside and continue with the rest of the dough.

Once you've made all your knots, put them on your stone (or on your pan) and let bake until golden brown on the tops, about 10-15 minutes depending on size of knots.8. While the knots are baking, in a bowl mix together the 1/3 cup olive oil with minced garlic, salt, pepper, and oregano. When the knots are done, toss in the olive oil mixture to coat.

Photo: Sara Graca

Go Back

Go Back


rouille Bread parmesan almonds pecan onion chilies anise wasabi coeur sausage tuscan capers olives imam vegetable Leek bayeldi pears steak pie caesar anchovy kirsch cornmeal crepes fritters Red Onion chili bok choy pecans cauliflower collins cranberry couscous asparagus cilantro coconut milk snow peas potatoes wrap Spinach jack spiced winter squash pork okra sour bread pudding Apple barley artichoke coriander shrunken heads Kale green pepper fritter dilly Salad Recipes sandwich spelt muffins heavy whipping cream baguette cockaigne tomato juice plum tomatoes bell pepper pudding strata curry cantaloupe cream cheese beef knots honey maple syrup sauce gratin jack cheese coeur a la creme Side watercress Chevre shiitake turnips pesto bacon Potato spring sour cream nectarine carrot fronds bbq gruyere chimichurri Spread scapes strawberry walnuts conserve basil berry Farmers' Market melon fraiche kalamata rhubarb buttermilk celeriac peach sherry crisp poblano chimmichurri gouda onions Dressing Cranberry Beans hickory pineapple gazpacho autumn Greens carrot tops egg mustard greens vanilla wafers green beans pine nuts dijon bloody mary Tomatillos blue cheese cucumber kluski slaw flank steak Shitake Mushrooms hazelnuts sweet plums sesame celery root compote buckwheat Beans goat Cheese bulgar wheat cheese shelling pickled chipotle bosc tomato wheat flour egg noodles mushrooms Eggplant stuffing tomatoe polenta oats bruschetta Butternut tart absinthe chili peppers beet tenderloin parmigiano cake gorgonzola scallions fennel bulgar Soup mushroom pasta biscuits peas fennel bulb lemon grass plum daisy garlic Cider yogurt prosciutto walnut oil radishes sweet potato chicken dinner salad carrot top Tomatoes pepper panzanella Squash eggs maple pumpkin roasted baby bok choy chocolate shallots kohlrabi Drinks vegetarian swiss fennel seeds strawberries latkes Corn verde ramps shitake habanero gin tostadas sunchokes vinaigrette radish brown sugar Poblano Chili beet greens chorizo blueberry chives white beans butter syrup zucchini cream creme pork chop Rice wine vinegar chicken beer feta tomato corn pie celebration reggiano celery hearts Salsa meatballs apples turnip remoulade paste casserole almond milk dill tortillas fondue flank Jerusalem artichoke Vegan beets sandwiches currants jam frittata chiles bean mint peppers cointreau pancake yellow onion thai arugula leeks Swiss Chard carrots lettuce