Sourdough Bread Recipe Zombie Vegan Recipe Recipe For Chicken
CRAWFISH ZOMBIE BREAD
After a trip to Jazz Fest, I went searching for an EASY and SIMPLE recipe that mimics their famous stuffed crawfish bread without a million ingredients or having to make bread from scratch. I found this on recipe goldmine and have been serving it with cajun meals ever since. This recipe has been requested and adopted by my friends and relatives from New Orleans! Try this... it doesn't get easier or tastier!
Provided by CheCheCherie
Categories Crawfish
Time 20m
Yield 12 slices, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350~.
- In a food processor, combine garlic, butter, cheese, mayonnaise, lemon juice, Tabasco and Worcestershire until smooth.
- Add parsley, onions, thyme and any available crawfish fat.
- Pulse until blended.
- Transfer to bowl.
- Fold in chopped crawfish tails.
- Chill 30 minutes.
- Spread mixture on French bread halves.
- Bake halves for 15 minutes.
Nutrition Facts : Calories 536.1, Fat 31.4, SaturatedFat 18.4, Cholesterol 121.4, Sodium 851.2, Carbohydrate 41.3, Fiber 2.4, Sugar 0.6, Protein 22.1
VEGAN ZUCCHINI BREAD WITH SOURDOUGH DISCARD
Another recipe to use up all the extra sourdough discard I seem to hoard in my refrigerator. Light tasting, with just enough spice to keep it interesting, and vegan! Double the recipe to enjoy one loaf now and freeze the second for later.
Provided by jaybu
Time 1h50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Lightly grease a 9x5-inch loaf pan.
- Whisk flour, baking soda, cinnamon, ginger, and nutmeg together in a bowl until well combined.
- Stir sourdough discard in a second bowl. Let sit until bubbles start to form, about 5 minutes.
- Meanwhile, place grated zucchini in a third bowl. Sprinkle with salt and toss to combine. Let sit for 5 minutes.
- Gently squeeze small handfuls of zucchini over the sink to drain any liquid. Transfer zucchini to a large mixing bowl and add mashed banana, brown sugar, and oil. Whisk until zucchini is evenly distributed and no lumps of brown sugar remain. Stir in sourdough discard until evenly distributed. Add flour mixture gradually, stirring until just incorporated. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Remove from the oven and let cool in the pan for 5 minutes. Transfer loaf to a wire rack and cool completely before slicing, about 30 minutes.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 27.9 g, Cholesterol 0.1 mg, Fat 6.6 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 162.1 mg, Sugar 10.9 g
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