Name: Renee's Tucsons Garlic Knots (V) Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 2 tsp active dry yeast; 1.5 cups warm water; 1 tbs sugar; 1 tsp salt; 2 tbs olive oil; 4 to taste garlic cloves, minced; 2 tbs fresh parsley, chopped; 4 tbs vegan butter or margarine

ITALIAN MARGARITA

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Served with our marinara or homemade ranch dressing (not vegan).

In a large mixing bowl, combine warm water and sugar. Sprinkle yeast on top and let it sit for about 5-10 minutes until foamy. Add olive oil, salt, and flour gradually, mixing until a dough forms.

Prepare the Dough

Transfer the dough to a floured surface and knead for about 6-8 minutes until smooth and elastic. Place the dough back in the bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.

Knead the Dough

Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a long rope (about 8-10 inches long) and tie it into a knot. Place the knots on a baking sheet lined with parchment paper.

Shape the Knots

Preheat the Oven

In a small bowl, melt the vegan butter and mix in the minced garlic and chopped parsley.

Prepare the Garlic Butter

Brush the garlic butter mixture over the knots. Bake in the preheated oven for about 15-20 minutes or until golden brown.

Bake the Knots

Remove from the oven and let cool slightly before serving with marinara sauce or homemade ranch dressing.

Serve

all-purpose flour

active dry yeast

warm water

sugar

salt

olive oil

garlic cloves, minced

fresh parsley, chopped

vegan butter or margarine

Garlic Knots (V)

watercress puree, soy honey vinaigrette, sugar snap peas, ikura, radish, turnips

Chilean sea bass koji marinated and grilled

Seafood ‘toban yaki’ is a Japanese dish that features a medley of seafood and vegetables cooked together in a flavorful sauce. The combination of sweet prawns, scallops, king crab legs, and vegetables such as bok choy and oyster mushrooms creates a rich, savory dish, accentuated by a citrusy butter sauce. Here's how to make this delightful seafood dish at home.

Seafood ‘toban yaki’

Chopped romaine, Parmigiano-Reggiano with our creamy Caesar dressing (**contains raw egg) and home-made croutons made with gluten-free bread.

Caesar

Baby spinach, roasted pine nuts, tomato, feta, with our honey poppy seed dressing.

Spinach

Topped with pizza sauce and shredded mozzarella OR Daiya vegan cheese. Available in: – 12” Traditional wheat crust (8 slices) $14.50 or – 10” Gluten-free (6 slices) crust made locally from The Gourmet Girls $15.50

Build your own Pizza

Chopped romaine, sun-dried tomatoes, cucumber, kalamata olives, red peppers, artichoke, and feta. Served with our garlic feta dressing. –Add hummus spread +$4

Greek

Make Garlic Knots (V) Recipe in just 1h 30m. Served with our marinara or homemade ranch dressing (not vegan).

Garlic Knots (v) Recipe

Ingredients

Garlic Knot Ingredients

Method

Preparation Instructions