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  • Linda H18/09/2019 - 7:11 am

    Thank you for this great recipe! We love Jim Lacey’s recipe and this only adds to it. We can’t wait to try it this weekend. Your cookbook “the First Mess” is also top notch. I bought it for myself and friends for Christmas gifts last year. They are huge gardeners and loved it.ReplyCancel

  • Mari-Elaina Garcia18/09/2019 - 9:27 am

    This might be a silly question but when you spritz the lid are you spraying the inside of the lid before you put it on the dutch over or the outside of the lid?ReplyCancel

    • Laura18/09/2019 - 2:01 pm

      The inside of the lid! I’ve clarified in the instructions. Thank you for this! Never a silly question :)

  • Ron Burg18/09/2019 - 10:25 am

    Could it be made with a gluten free flour, Cassava,?
    Sound like a great recipe.ReplyCancel

    • Laura18/09/2019 - 2:01 pm

      Hi Ron,
      I have not tested this recipe with gluten-free flour, so cannot recommend substitutions. I am not overly optimistic on making a gluten-free version of this though, if I’m being honest. Might be best to seek out a recipe from a dedicated gluten-free recipe site/resource.

      • Lisa F18/09/2019 - 6:46 pm

        Hi Laura. Thanks for the recipe! I don’t have a Dutch oven. Any suggestions for an alternate vessel? Thanks!ReplyCancel

        • Laura19/09/2019 - 5:01 am

          Hi Lisa! Check out my reply comment to Christine below :)

  • McKenzie18/09/2019 - 10:44 am

    YUM. Making this. One day I’ll be able to afford Flourist flour–real excited for that day.

    Unrelated: Yesterday Minimalist Baker posted an Instagram TV video on making coconut yogurt from canned coconut milk. It reminded me that one time you had a tutorial on making coconut yogurt from TJ’s frozen coconut meat. I would love to know where I can find that tutorial. I have your book, but didn’t see it in there unless I missed it. Thanks!ReplyCancel

    • Laura18/09/2019 - 2:25 pm

      Hi there! I think I was using thawed frozen young Thai coconut meat to make coconut yogurt. The TJ’s coconut meat is from mature coconuts and blends up kinda stringy.

      But the basic recipe is as follows:

      12 ounces young Thai coconut meat (about 2 cups) + 1 cup filtered/spring water + 1/2 teaspoon probiotic powder (from a probiotic capsule). Blend the coconut meat and water in a blender until completely smooth. Then, transfer that thick coconut cream to a one quart glass jar. Using a wooden spoon, stir in the probiotic powder. Then, cover the top of the jar with cheesecloth or a clean cotton towel. Secure the fabric with a rubber band. Place the yogurt in a slightly warm place for at least hours. I like to keep mine in the oven with the light switched on. Check the yogurt after 8 hours. It should be lightly tangy and slightly fluffier too. Sometimes I take mine up to 12 hours.ReplyCancel

      • McKenzie18/09/2019 - 4:12 pm

        Thank you! I’m saving your response and trying it this weekend. Thanks again.ReplyCancel

  • Karen Veitch18/09/2019 - 1:19 pm

    Would this work with all purpose flour, as the original recipe calls for? I happen to have that on hand.ReplyCancel

  • Gayle Loesel18/09/2019 - 2:11 pm

    Hi-Michigan Baker here-I’ve made Jim Lahey’s bread for years, doubling the recipe, tweaking it with cinnamon and apple cider, seeds, etc. I think I’m going to try your suggestions with the ingredients pictured, because the idea of toasting that is making me hungry! Still too warm to bake at those high temps, but I’m saving the recipe; already copied and sent it to my bread baking daughters. French toast from that bread-oh yum!!ReplyCancel

  • Alannah18/09/2019 - 2:47 pm

    I’m going to make this for the first time… but I only have Quick Rise yeast… will that eff it up?ReplyCancel

    • Laura19/09/2019 - 4:56 am

      I think instant yeast is often labelled as Quick Rise yeast, correct? I think you have the right product on hand for this. As long as the granules of yeast are quite fine, you’re good to go.

  • Sarah18/09/2019 - 3:24 pm

    Do you spray the inside or outside of the lid? Thank you! This looks amazing!!ReplyCancel

    • Laura19/09/2019 - 4:57 am

      Hi Sarah,
      It’s the inside of the lid. This is stated in the recipe! :)

  • Christine18/09/2019 - 5:21 pm

    This looks amazing. I don’t have a Dutch Oven pit, so I was wondering if I can use a loaf pan instead. Or is there another option?ReplyCancel

    • Laura19/09/2019 - 5:00 am

      Hi Christine,
      This website has a method that only uses a baking sheet and a muffin tin that you fill with water when you’re ready to bake. It looks quite promising! A lot of people have luck making this in a deep cast iron skillet as well. The cooking website The Kitchn has also made a page on dutch oven alternatives for no knead bread. It can be found here. Hope this is helpful.

  • Sarah Shafer18/09/2019 - 6:03 pm

    Tired making the same old white flour no knead bread, I jumped on this as soon as it came up in my insta feed. Currently in the 18 hr rest period but looking forward to some yummy bread tomorrow!!ReplyCancel

  • Nicola Cartwright18/09/2019 - 6:26 pm

    This looks incredible! Is there a way I can make this without a Dutch oven?ReplyCancel

    • Laura19/09/2019 - 5:01 am

      Check out my reply comment to Christine above :)

  • Hannah18/09/2019 - 7:07 pm

    Hi! Quick question– do you have experience baking with sprouted flours/know if a sprouted wheat would work 1:1 for the above recipe?ReplyCancel

    • Laura19/09/2019 - 4:53 am

      Hi there,
      I have used sprouted flours in muffins, cookies, pancakes etc before. In general, I find it to perform virtually the same with ever-so-slightly fluffier results and a lighter flavour. No knead bread is pretty forgiving if your flour remains within the wheat family. You could substitute 1 for 1.

  • Maren18/09/2019 - 9:01 pm

    This looks great and I’m eager to try it but I have a question about the flour. I followed the Flourist link and that flour appears to be neither whole wheat nor pastry flour, as specified in the recipe. Can you clarify? Thanks!ReplyCancel

    • Laura19/09/2019 - 4:51 am

      Hi there,
      To clarify: whole wheat pastry flour is generally milled from soft spring wheat. I realize that access to Flourist’s particular flour (the sifted Red Spring Wheat) will not be easy for a lot of people that follow me on here. I specify whole wheat pastry flour because most of the major flour brands (King Arthur, Bob’s etc) sell a version of this in supermarkets. And a general note: from my experience, no knead bread is quite forgiving in terms of flour as long as you stick within the wheat family. I’ve done 100% whole grain wheat loaves, loaves mixed with light spelt and all purpose, 50/50 loaves with red fife and all purpose, and I could go on!

  • Agnes19/09/2019 - 6:54 am

    Oh yum!!! I absolutely love the original recipe – which I also discovered thanks to you! – but this one is seriously next level! Thank you so much for sharing!ReplyCancel

  • Kristi Jones19/09/2019 - 9:40 am

    Looks simple and DELICIOUS! I’m so excited to give this a try over the weekend! Thanks for adding to the plant-based recipe world! There can never be too many great ideas for a way of eating that, I think, one day will be a requirement, not a choice! Lovely photography too! Kristi – Roanoke, VAReplyCancel

  • Ruth20/09/2019 - 6:17 am

    I baked this last night and am eating my first slice now. The bread’s texture and taste is perfect! I used store brand all purpose flour, 50/50 whole wheat and white. I used a cup of Salad Topper mix sold at Costco as well as the carrot. I don’t have instant yeast so dissolved 1/2 tsp regular yeast in 1/2 c warm water with a teaspoon of sugar first before adding the other ingredients. The recipe is very versatile.ReplyCancel

  • Eleonora Ginnis20/09/2019 - 8:42 am

    I’m a sucker for good bread. This looks very good, I must try!ReplyCancel

  • Sue20/09/2019 - 4:20 pm

    Darn this bread is good! I also added a bit of nutmeg. Thanks Laura.ReplyCancel

  • Rachel20/09/2019 - 11:06 pm

    Wahoo! I made Jim Lahey’s recipe many times years ago when the recipe first came out on the NYTimes but hadn’t thought of it in a long time. Will definitely be trying your version. Thanks for the reminder.ReplyCancel

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  • Misty Pittman11/09/2019 - 7:55 am

    YASSSS! I’m so on board with this newsletter upgrade. Anyone who says “newsletters are dead” is wrong. I love a good note in my inbox from my favorite peeps.

    Also, this recipe is getting made.ReplyCancel

  • Tracey11/09/2019 - 1:30 pm

    Ditto for me, i enjoy reading your newsletters.ReplyCancel

  • Jill11/09/2019 - 2:28 pm

    Yum! So perfect as we move toward fall. Looking forward to the “new” newsletter. I always click on what you send and appreciate your thoughtfulness and effort. :)ReplyCancel

  • M11/09/2019 - 10:39 pm

    This looks amazing. Are there any decent, relatively quick subs for the cashew cream? Tree nut allergies over here. ReplyCancel

    • Laura12/09/2019 - 6:48 am

      You could use 1 cup of full fat coconut milk if you don’t mind a more overt coconut flavour. I think it would be great here! You could also use 1 cup of plain, unsweetened soy creamer.

      • M12/09/2019 - 1:11 pm

        I love coconut, so that sounds perfect! Thank you! :-)ReplyCancel

  • jenny12/09/2019 - 8:55 am

    How many ounces of a can of crushed tomatoes do you suggest if you don’t have fresh tomatoes?ReplyCancel

    • Laura12/09/2019 - 9:18 am

      2 cups or 16 ounces of crushed tomatoes will substitute for fresh.

  • Tania12/09/2019 - 11:49 am

    Just made this for dinner and it was delicious! I added some veg that needed to be used up, namely butternut, spinach and cauliflower and it all came together beautifully. Thanks, Laura, for your inspiring and tasty dishes!ReplyCancel

  • Lynn Haslam12/09/2019 - 1:45 pm

    Made this for dinner. It was pretty darned good!! Don’t add extra tomatoes – perfect as written. Next time I will double the batch to freeze. ThanksReplyCancel

  • Melissa12/09/2019 - 2:51 pm

    Made this for dinner last night! It turned out soo well.

    I was low on time so I used canned tomatoes and 1 cup of full-fat canned coconut milk in place of the cashew cream. I used 2 tsp of garam masala, 1 tsp curry powder and 1 tsp of chilli powder in place of the cardamon and the coriander because I was out of both.

    It was still amazing!!!! Fast and delicious. I will be making it again soon and maybe adding cauliflower for some extra vegetables.

    Thanks for the great recipe!ReplyCancel

  • Caroline15/09/2019 - 12:01 am

    I made this for a class at the Buddhist Center today. It was a big hit! Scaling up for 40, I’m not sure I kept the proportions well, but I’ll make it again soon for just the family and use the amounts as written. People asked for the recipe, and I sent them the link, so you may have more fans, soon.ReplyCancel

  • Dana17/09/2019 - 1:43 am

    I made this and it is absolutely wonderful!ReplyCancel

    • Elijah17/09/2019 - 3:56 am

      I Made this last night and its really good.I used a wooden salad bowl to present to our guest and they like it the taste also the presentation.ReplyCancel

  • Handpan les workshop17/09/2019 - 6:52 am

    OMG, I loved butter chicken when I still ate meat, but never found a real substitute for it. This might be it! Thanks :DReplyCancel

  • Kim H20/09/2019 - 7:52 pm

    Just ate this for dinner — DELICIOUS and so easy! Thank you, Laura, for reliable recipes that turn out as good as your photos. I did add a sprinkle of red pepper flakes onto my portion. Next time I will likely add at the same time as the rest of the spices. Thank you!ReplyCancel

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  • Ann from Chicago31/08/2019 - 6:46 pm

    The bruschetta is another wonderful concoction! Thank you!ReplyCancel

  • Laurie Grove06/09/2019 - 9:55 am

    I’ve saved the bruschetta recipe—the photos are beautiful! My husband, the gardener, keeps bringing in beautiful sweet tomatoes—large and small, yellow, red and purple, heirloom and cherry. Now I know what I’m going to do with the next bowl of tomatoes he brings in!ReplyCancel

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  • ewlake21/08/2019 - 8:18 am

    Looking forward to making this! Any recommendations on how to prepare the farro if you don’t have an Instant Pot? Thanks!ReplyCancel

    • Laura21/08/2019 - 9:43 am

      Hi there,
      I’ve included stovetop instructions in the recipe.

  • Karyn Patterson21/08/2019 - 9:42 pm

    Saw this in my email this morning and knew I had to make it for lunch — I had all the ingredients and I love all of them, but the pepita lime sauce sounded new and fresh. And WOW, this was the best meal I’ve had in a long time! Thankfully I made enough of everything that I can eat it for lunch again tomorrow! This is a keeper recipe. Thanks for brightening my Wednesday. ReplyCancel

  • Molly27/08/2019 - 9:37 am

    I made these last night and they were so good. Simple, hearty and delicious and very easy to prep the farro and sauce in advance. It was just the ticket after a long day of work and school!ReplyCancel

  • Emily29/08/2019 - 12:46 am

    Hi! This looks so yummy. Asking this question with genuine curiosity- doesn’t the instant pot method you described take about 40 minutes as well? I have had an instant pot for a few months now and haven’t found myself using it much because including the time it takes to come up to pressure and then release pressure it often seems to take as long as a stovetop method for most things I cook. Just wondering if I’m missing something!ReplyCancel

  • Bethany03/09/2019 - 4:20 pm

    I made this somewhat skeptically over the weekend since steaming broccoli and kale isn’t my favorite way to eat those veggies, but WOW!! The flavors of the veggies and the pepita lime sauce combined beautifully to create one of the most delicious meals I’ve had in a long time. I didn’t have chickpeas on hand so I used baked tofu instead, but I couldn’t help thinking that I could easily ditch everything but the broccoli, kale and pepita lime sauce and be perfectly happy. Even my husband, who is still a bit skeptical of anything predominantly vegetable that is not laden with cheese and sour cream, raved about it. So thank you! This recipe is definitely a keeper!ReplyCancel

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  • Claudia15/08/2019 - 7:18 am

    ha! i only had one (as in 1) of those mini bell peppers on my plant! LOL :) I might have to try it with regular peppers from the store, looks great! ;)ReplyCancel

  • Karen15/08/2019 - 8:17 am

    When you use chili powder can you please specify whether you use one that is solely ground pepper or whether it has salt and other spices. Thanks!!ReplyCancel

    • Laura19/08/2019 - 7:49 am

      Hi Karen,
      Yes, I can do this in the future. For this recipe it is solely ground pepper.

  • linda M doyle15/08/2019 - 12:48 pm

    Your dishes always look so very yummy BUT I would love to see nutritional info for them. Now, I must say, also, that it is not only your site but many food/recipe sites omit that info. I’d be so very nice if that was included, otherwise I’m rather hesitant about making the recipes.ReplyCancel

  • Deborah23/08/2019 - 4:33 pm

    Thanks for the great recipe – just like you I am a big fan of meal prep (and as working mum of two it gives me the chance to come up with healthy dinners every day of the week) and this tastes great. Hope you enjoy the last days of summe :)ReplyCancel