The Daring Bakers go Crackers!

The dough has risen to the challenge!

This month the Daring Bakers made history as our September challenge is vegan and/or gluten free. For the first time ever, the torch has been passed to « Alternative » Daring Bakers : Natalie from Gluten A Go Go, and co-host Shel, of Musings From the Fishbowl. They wanted something savory this month so they chose the recipe for Lavash Crackers from Peter Reinhart’s The Bread Baker’s Apprentice (pp 178 – 180). To view the recipe for the cracker, check out Natalie or Shel’s blogs.

I so look like my own mother in this photo! Thanks to my son Chris who took the photo for me!

We had a lot of freedom with this challenge. Our only restrictions were on the dips – they had to be vegan. No animal products or by products. The crackers could be all purpose wheat (umm, I missed that part until I started to write this) or gluten free. I knew exactly what I was going to do for the dip!

These crackers were so easy and so tasty!

A few years ago when I was visiting my mom and dad, mom had made a spread out of tofu that was so awesome I could have eaten the whole container full. She had gotten the recipe from a lady at her church and kindly passed it on to me (2 times because I lost it the 1st time!). We just call this tofu spread. I wouldn’t know what else to call it except for when I tasted it with green olives in it I was reminded of egg salad!


Mom’s Friend Oriana’s Tofu Spread

1 brick tofu (I used firm)
1/3 cup nutritional yeast flakes
4 tbsp. vegan mayonnaise (you can use regular mayonnaise here also)
1 celery stick, diced fine
2 green onions, diced fine
1/3 cup black olives, diced fine
1/3 cup green olives, diced fine
Sea salt flakes to taste

Place tofu between thick paper towels and place a heavy pot on top to press water out. I let this set for about 10 minutes this way. Mash tofu.

Stir in remaining ingredients, add salt to taste and refrigerate. This spread is very versatile and you can add what more or less of veggies/olives according to your taste.

Don’t forget to check out the daring bakers blog roll to see what other members are saying about this challenge!

P.S. I’m editing to let other DB’ers know that I will get to check posts on Sunday evening when I return home. I’m on my way out the door for the weekend!

Comments

  1. says

    Your crackers look beautiful! I’m so glad you liked this challenge, and I’m writing down your spread recipe! I love tofu spreads like that, they are so yummy. And don’t worry, the crackers didn’t have to be whole wheat, that was just an option.

    (And I love your candy pumpkins on your banner!)

  2. says

    We love tofu, but I don’t think we’ve ever tried it as a spread. This sounds really interesting. I think we’ll be making this soon.

    You’re crackers look beautiful and so even :)

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