The Easiest Homemade Bread

When I say is the easiest, I mean it 100 percent.  This is a no knead bread recipe.  Extremely low maintenance.  You do not need a stand mixer, just a large bowl and your hands.  You do need a cast iron Dutch Oven.

If you want fresh bread in the morning you can mix it all the night before, let it sit covered for 8 hours and bake it the next morning.  As simple as that.  Or you could mix it in the morning and when you get back home from work, bake it and get it ready in time for dinner.

This bread is crispy on the outside but soft on the inside.  The smell is lovely and the flavor is outstanding.


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon active dry yeast
  • 1 1/2 cups warm water


  • Add flour, yeast and salt to a large bowl and mix well.
  • Pour the water and mix it with your hands until the ingredients are combined.  This is a no knead bread.  You will have a sticky dough.
  • Cover with plastic wrap and let it sit on your counter for 8 hours (in a cool area).
  • Preheat the oven to 450°F.
  • Place the cast iron Dutch oven (with the lid on) in the center of the oven while is preheating.
  • Add flour to your hands and take the dough out of the bowl and form a round shape while folding the dough.  Since the dough will be sticky, add a little flour if needed to do the shaping.
  • Place the dough on parchment paper and with a chef knife make a slash across on the top of the dough.
  • Place the dough and parchment paper in the preheated Dutch oven with the lid on and bake for 30 minutes.
  • Remove the lid and bake for about 15 minutes or until golden.
  • Place the loaf on a rack and let it cool for about 30-40 minutes.


image_pdfSave Recipeimage_printPrint Recipe

Not a Recipe, But Related To It

Today I want to write to you about how to be more confident in the kitchen.

When it comes to creating a meal or following a recipe, always remember that YOU are in control of it.  A few weeks ago, I took a class with Chef Richard LaMarita, which was great.  But the recipes we were learning to make included some animal protein and dairy.  I, of course, could have chosen not to take the class or to be proactive and think ahead of what substitutions I could do to make the recipes happen.  The chef was making a sauce with heavy cream, so I used unsweetened coconut milk. His meal looked a certain color because of the fat of the animal protein, so I used turmeric to achieved a similar color.  Also, his recipe called for ricotta cheese, so I used my homemade vegan ricotta (which ended up being so tasty).  I also made other adjustments, but the main point is that, I just wanted to make it work.  And it did.  My husband approved the meals and was actually impressed.  *wink, wink*.

So if you don’t have certain ingredients at home but really want to make a recipe, just add what you have in your fridge and pantry.  Swapping ingredients will make you feel empowered and in control. It will also give you more ideas for future meals.  And going grocery shopping will start to be fun.

The same goes with spices.  You don’t need to have one hundred different spices.  Just have a few that you and your family enjoy the most and swap them within meals.

You also don’t need to meal plan (if you do, great!) and get stressed about it.  Just take a look at what you have at home and search online for the main ingredient you have available, and come up with a simple great meal.

The key is to make cooking fun, not stressful. Enjoy it, be creative, make a bucket list meal(meals you would want to make in the near future) and go to town!

I hope I have given you a little push and you feel inspired to cook more and with a positive and proactive mindset.

Thanks for stoping by my kitchen, y buen provecho!





image_pdfSave Recipeimage_printPrint Recipe

Mini Spinach And White Bean Sourdough Pot Pies

I wanted to use my sourdough discard on these mini pot pies and it turned out absolutely delicious.  Having a sourdough starter is such a treat, it is literally the gift that keeps on giving.  There are so many recipes that can be made with a sourdough starter.  You can check out my post How To Make A Sourdough Starter and hopefully you can be inspired to make your own.  It is very easy to make and once is active, that is when the fun begins!


  • 2 tablespoons vegan butter (for sautéing)
  • 3 small garlic cloves (grated)
  • 1 shallot (chopped)
  • 5 leaves fresh oregano (finely chopped)
  • 1 small potato (chopped in small pieces)
  • 1/2 cup fresh spinach
  • 1/3 cup all-purpose flour
  • 2 cups vegetable broth
  • 6 tablespoons unsweetened coconut milk (canned)
  • Salt to taste
  • 1 15 oz. can white beans (drained)
  • 1/4 cup tomatoes chopped
  • 3/4 cup sourdough starter
  • 1 teaspoon baking powder
  • 1 egg
  • 1/2 teaspoon salt (for the pie mix)
  • 2 tablespoons melted vegan butter
  • 1/2 teaspoon dried basil
  • 1/2 cup vegan shredded cheese


  • Preheat oven to 365° F.
  • In a 5 Qt. Dutch oven melt butter over medium heat.
  • Add grated garlic, chopped shallot and sauté for 5 minutes.
  • Stir in oregano, chopped potato and spinach and cook for 3 minutes.
  • Add all-purpose flour, cook and stir for 1 minute.
  • Add vegetable broth and coconut milk.
  • Add salt to taste.
  • Cover and let simmer until potatoes are tender (for about 10 minutes).
  • Add tomatoes and drained beans.
  • In a medium bow, add sourdough discard, salt, egg, basil, melted butter, baking powder and combine.
  • Place 4-6 ramekins in a baking dish lined with parchment paper.
  • Fill in the ramekins with white bean soup leaving 1 inch to the top for the sourdough mixture.
  • Pour the sourdough mixture and sprinkle the cheese over it.
  • Bake for 25 minutes.
  • Broil for 2 minutes or until golden.

Cook until potatoes are tender
Sourdough Starter Mixture

Be sure to leave about an inch of space on the top so there is room for the sourdough mixture to rise

This recipe will make 4-6 mini pot pies depending on the size of the ramekins
image_pdfSave Recipeimage_printPrint Recipe

Easy Homemade Burger Buns

These buns are super easy and quick to make.  There is nothing like serving your family with fresh baked buns.  Not to mention the lovely smell that will be in your house when is bread making day!


  • 1 cup warm water
  • 2 tablespoons light brown sugar (or honey)
  • 1 tablespoon instant yeast
  • 2 cups whole wheat flour
  • 1 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1 egg
  • 1/4 cup melted butter (cooled)


  • Add all ingredients to the bowl of your stand mixer (Kitchen Aid) or food processor.
  • Use the dough hook and mix on low (speed 1) for 5 minutes.
  • The dough might be slightly sticky, but it will work just fine.
  • Add a light layer of butter to a large cast iron skillet and/or 9×13 baking dish.
  • To shape the buns, cut the dough into medium pieces.
  • Roll each piece and flatten it with your hand, then tuck in the corners and place on the skillet or baking dish.
  • Cover the skillet with a towel and let rise for 30 minutes.
  • Preheat the oven to 400°F.
  • Remove the towel and bake for 20 minutes.
Add all ingredients to the bowl fo your stand mixer
Add the instant yeast last
Even if the dough is slightly sticky it will work just fine
Let them rise for 30 minutes, covered with a towel
After 30 minutes of rising, transfer to the oven and bake for 20 minutes

This recipe makes about 7 buns.


image_pdfSave Recipeimage_printPrint Recipe

Vegan Creamy Garlic & Spinach Orzo


  • 1 3/4 cups orzo pasta
  • 1 whole garlic bulb
  • 1 teaspoon and 1 tablespoon olive oil, separated
  • 2 1/2 cups vegetable broth
  • 1 cup canned unsweetened coconut milk
  • 1 teaspoon nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon salt (or more to taste)
  • 2 cups fresh chopped spinach
  • 1/4 cup vegan shredded cheese
  • 10 chives, chopped


  • To roast the garlic bulb, preheat the oven to 425°F. Cut the top of the bulb and drizzle 1 teaspoon of oil over it.  Wrap it in foil and bake for 35 minutes.  Remove from the oven and let it cool. Squeeze garlic out and set aside.
  •  Add the remaining oil to a Dutch oven or medium size pot and heat over medium-high.
  • Add the orzo and cook for about 4 minutes or until lightly brown.
  • Add vegetable broth, bring to a boil and simmer for 12-14 minutes.
  • Pour the coconut milk, roasted garlic, salt, nutritional yeast, garlic powder, white pepper and combine.
  • Add cheese and spinach and combine. Cook until the spinach is wilted.
  • Add chives and serve.
Cut the top off
Roasted Garlic

Add the roasted garlic


image_pdfSave Recipeimage_printPrint Recipe

Easy Healthy Blueberry Jam



  • Place the blueberries in a Dutch oven or medium size pot and mash them.
  • Add the agar agar, lemon juice, lemon zest and bring to a boil over medium-high heat.
  • Add the honey and stir for 2 minutes while is boiling.
  • Remove from the heat and transfer to a glass jar.
  • Refrigerate for about 4 hours and serve.
Here is the link to get the magic ingredient (vegan) Agar Agar

Refrigerate for 2-3 hours to let it thicken

This is my favorite way to eat this jam, with buckwheat pancakes, vegan butter and maple syrup.


image_pdfSave Recipeimage_printPrint Recipe

Honey Sandwich Bread

This bread is a staple in our house.  Ever since the pandemic started, I decided to make my own bread. And because we’ve loved it so much, I make it a few times a month.  I alternate between my Sourdough Artisan Bread ( and this recipe.  I’ve also used whole wheat flour, or a mix of both white and whole wheat.  Either way, it is just as delicious.

It makes me feel so good to be able to make my own bread.  It sort of makes me feel empowered.  And I know I can just buy bread from the grocery store and not have to wait and go through the process, but let me tell you, the look on my kids’ faces when the house smells like a bakery, it’s just the best!


  • 1/4 cup and 1 teaspoon honey
  • 1 package dry active yeast
  • 1 1/4 cup warm water (divided)
  • 1 teaspoon salt
  • 1 tablespoon melted vegan butter
  • 1/4 teaspoon flax meal
  • 3 1/2 cups organic all-purpose flour


  • Add the yeast, 1/4 cup water and 1/2 teaspoon of honey to a small bowl and combine.  Let it sit for about 3 minutes or until it is bubbly.
  • Add the remaining ingredients to the bowl of a stand mixer (Kitchen Aid).
  • Pour the yeast and mix on low (with the dough attachment) until the flour is combined.
  • Knead for 5 minutes (speed #2).
  • In the meantime, warm the oven for 5 minutes and turn it off.
  • Transfer the dough with a spatula to a lightly oil large size bowl and cover with plastic wrap.
  • Let it rise in the oven (while it is off) for an hour.
  • Transfer the dough to a floured surface and shape it by rolling the dough and tucking the ends.
  • Place the dough in an oiled bread pan. Cover with a towel and let it rise for another 30-40 minutes on the counter.
  • Preheat the oven to 375° F.
  • Bake for 30 minutes.
  • Transfer to a rack and let it cool for about 25 minutes.

Active yeast
Allow the dough to rise in a warm place.
After one hour, it doubled in size.
Transfer to a flour surfaced and shape it.
Cover with a towel and let it rise for another 30-40 minutes.
Bake for 30 minutes.
Transfer to a cooling rack.

Ready to make a delicious fresh sandwich!

*Flaxseed is such a nutritional powerhouse.  It is one of the very few plant sources of omega-3 fatty acids and has a tremendous amount of antioxidants. It is also very high in fiber. To be able to get those benefits, it is important to know that flaxseed needs to be ground.  If it is eaten whole, the benefits will be passed through the body undigested.*


Stand Mixer 
Cutting Board
Bread Knife
Organic All Purpose Flour
image_pdfSave Recipeimage_printPrint Recipe

Gluten Free Sourdough Discard Pizza

I made this pizza for my son and it was a hit.  I used my GF Sourdough Discard. If you want to know more about it, here is the link to the post I wrote


*The amounts for the ingredients will depend on the amount of discard you use.


  • Preheat the oven to 400° F.
  • Preheat your cast iron skillet to medium-high on the stove.
  • Lightly oil the skillet.
  • Stir the discard while in the jar and spread throughout the skillet.
  • Add oil, and sprinkle salt and dried basil.
  • Transfer to the oven and bake for about 5-7 minutes.
  • Take the skillet out of the oven and add sauce and cheese to the crust (add more toppings if you prefer).
  • Transfer to the oven and bake for another 10 minutes or until the cheese is melted.
  • Take out and transfer to a cooling rack. Let it cool for 3-5 minutes and serve.

Always leave some amount of starter in the jar as the master starter, so you are able to continue to use it for the years to come.

Spread the discard on the cast iron skillet
Add sauce and cheese, and any other toppings of your choice.
Place in the oven and bake for about 10 minutes or until the cheese is melted

Beautiful crust



image_pdfSave Recipeimage_printPrint Recipe

Sourdough Italian Seitan


  • 1/4 cup sourdough starter (or all purpose flour)
  • 1 1/4 cups vegetable broth
  • 2 tablespoons of olive oil, plus 3 tablespoons for sautéing
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon flax meal
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1/8 teaspoon cumin
  • 1/8 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/3 cup nutritional yeast
  • 1/4 teaspoon white pepper
  • 6.05 oz vital wheat gluten
  • 1 green bell pepper (chopped)
  • 1 small yellow onion (chopped)
  • 10 chives (chopped)


  • In the bowl of your stand mixer, add all the ingredients (except onion, pepper, and chives) and combine on low (speed 1) for one minute.
  • Knead (on speed 2) for 3-4 minutes. Scrape the edges with a spatula and combine.
  • Shape the dough and add to a medium size bowl, cover with plastic wrap and let it ferment for an hour.
  • Transfer the dough to a sheet of aluminum paper and cover.
  • Pour 1 cup of water into the Instant Pot and arrange the steamer basket on the bottom.
  • Place the seitan in and put the lid on.
  • Steam for 30 minutes.
  • Remove the seitan from the Instant Pot and transfer to a cutting board.
  • Cut the seitan in thin pieces.
  • In a large skillet, add oil, chopped seitan, chopped onion and bell pepper and sauté.
  • Optional- Add 4 tablespoons of soy sauce and other seasonings of your liking.
  • Add the chives.
  • Serve with rice.
Note: You do NOT need to have a sourdough starter for this recipe, just use all purpose flour or any flour you prefer.  I just love to use my sourdough starter for as many recipes as I can, to get its benefits.

What is Seitan?

Seitan is made out of the protein found in wheat, called gluten.

Transfer to a medium bowl and cover with plastic wrap. Let it ferment or rest for 1 hour.
Cover in aluminum paper


After making and eating this tasty seitan, I told my husband that I won’t be buying canned veggie meat any time soon, because it is very easy to make and I can add herbs and flavors as I please.

In this recipe, I added Italian seasoning but by all means you can add other herbs, fresh or dried, other seasonings.  I also added soy sauce when I sautéd the seitan with the veggies but you do not need to do so, you can add other sauces, or none at all.

By making your own seitan, your possibilities are endless, you can make so many meals with this basic recipe.

Also, if you don’t have a sourdough starter, do not fret.  You do not have to add it, you can just add regular all purpose flour and it will be just fine.  If you would like to make your sourdough starter, here is the link to my post

I use my stand mixer (Kitchen Aid) to make the dough, but if you don’t have one you can either use a food processor with the dough blade or combine and knead the dough by hand for about 5-7 minutes.

I also used my Instant Pot to steam the seitan, but if you don’t have one, you can steam it on your stove.

Flaxseed is such a nutritional powerhouse.  It is one of the very few plan sources of omega-3 fatty acids and has a tremendous amount of antioxidants. It is also very high in fiber. To be able to get those benefits, it is important to know that flaxseed needs to be ground.  If it is eaten whole, the benefits will be passed through the body undigested.


Products I recommend:

Kitchen Aid Stand Mixer
My Instant Pot
My Cast Iron Skillet Currently on sale!
My favorite ALL PURPOSE Knife


image_pdfSave Recipeimage_printPrint Recipe

BBQ Tempeh Rice Bowl

Tempeh is essentially fermented soybeans. It is a great source of protein, iron, magnesium, calcium and other nutrients.

Tempeh is better if you marinate it the night before or even a couple of hours before cooking it.


  • 1 tablespoon olive oil
  • 1 cup Jasmin rice
  • 1 1/2 cups water
  • 1 teaspoon salt (for the rice)
  • organic original (no flavor) tempeh
  • 3/4 cup BBQ sauce
  • 10 leaves of fresh parsley (optional)
  • 2 cloves of garlic
  • 2 heads of fresh broccoli (it could be frozen as well)
  • 1/3 cup vegan butter (for sautéing the broccoli)
  • Salt and pepper to taste ( for the broccoli)
  • 3 tablespoons avocado oil (for frying the tempeh)
  • 3 green onions (chopped)


The night before; cut the tempeh and place it in a ziplock bag.  Add the BBQ sauce, garlic and parsley, and refrigerate.

  • Add olive oil, rice, salt and water to a medium saucepan.
  • Bring to a boil.
  • Once is boiling, cover with a lid and simmer on low for 20 minutes.
  • Take the lid off, gently stir and set aside.
  • Cut the broccoli and place the florets in a large skillet, add butter, salt and pepper and sauté. Set aside.
  • Add avocado oil to a large skillet, place the tempeh and cook on medium for 10 minutes on one side, and 5-7 minutes on the other side.
  • Serve and garnish with green onions.
I got it from my local grocery store but have also seen it at Walmart and health food stores.

If possible, refrigerate overnight.

BBQ Sauce
Cutting Board


image_pdfSave Recipeimage_printPrint Recipe
%d bloggers like this: