Savory Bread Swirls

25 March 2018   •   Cilantro Roots


People often say that plant-based cooking is difficult, boring, or expensive. I am passionate about proving the opposite! I was invited today for lunch at a friend’s house and quickly made some savory breads this morning. All that was needed for two batches of bread was 500 grams (4 cups) of all-purpose flour (Aldi), 1 tsp salt, 1 packet of instant yeast (Aldi), lukewarm water, and a little bit of elbow grease for kneading the dough.

For the mushroom filling, I used white mushrooms that were past their glory days, a handful of leftover parsley, fresh garlic, and vegan butter. Recipe at

For the tomato filling, all ingredients were leftover from the previous weeks (bit of pasta sauce, homemade vegan mozzarella, couple of olives, dash of white wine, fresh basil leaves) or available in my pantry (sun-dried tomatoes). Recipe in one of the picture comments.

The possibilities are literally endless, which also makes that you never have to eat the same thing twice, unless you want to of course!


Happy Sunday and Happy Cooking!

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