Vegetarian Detective

T he great thing about being a foodie is the potential for growth. Not in waistline...uh...I mean the subject of food is so large, I'll never stop learning. For example, I was aware of the Italian salad Panzanella and thought, Yuck, bread salad . The word soggy came to mind. Then I saw an Italian making it with love and decided to give it a try. Revelation!   Comforting, healthy, simple, delicious. The pieces of bread taste like wonderful, chewy Italian loaf you've chosen from the bread basket at table and moistened in olive oil swirled with balsamic vinegar. Panzanella reminds me of bruschetta, even, because the bread morsels soak in the tomato juices as well.   To make more of a meal, toss in the optional arugula. Olive Oil and Balsamic Vinegar Vinaigrette (Recipe in my next post.) 1/2 red onion, thinly sliced 8 diagonally sliced pieces Italian bread 4 cups multi-coloured grape tomatoes, halve...

M y pizza dough bakes up thin, crispy and redolent of yeast. But if purchased dough encourages you to make Pizza more often, I say go for it! 1 cup very warm water (120ºF - 130ºF) 1 rounded teaspoon salt 1 envelope instant yeast 3 cups flour, plus more for dusting olive oil vegan pasta sauce vegan shredded mozzarella Choice of toppings: hot Italian plant-based sausage (cooked and crumbled), grape tomatoes (halved), sliced red onion, sliced garlic, pickled hot pepper rings, pineapple chunks, sliced green olives, sliced black olives, spinach, sliced sun-dried tomatoes in oil Choice of finishes: fresh basil, arugula, chilli pepper flakes In a large bowl, whisk together the water, salt and yeast. Whisk in 1 cup of the flour until a loose batter forms. Stir in the remaining 2 cups flour and mix until a dough forms. You may need to add more water, up to 1/3 cup. Start kneading the dough in the bowl and then transfer to a flat surface and con...