Now, I don’t think I’ve been to Olive Garden for at least a decade, but I had a sudden craving for their breadsticks a few days ago and decided to attempt them.
The first batch was great, but not quite as soft as I wanted, so I kept a close eye on the second batch and found that they were done after only seven minutes!
There are lots of dupe recipes online, but I used this one from Cookie Rookie as a jumping off point. I made several changes, however: I started with a tangzhong to give the breadsticks extra softness, I used plant-milk instead of water and plant-based butter instead of olive oil, I topped the breadsticks with flaky salt rather than parm, and I adjusted the cooking time to only seven minutes.
Finally, I converted it to a bread machine recipe!
Olive Garden Breadsticks
Makes 12 breadsticks
First, make the tangzhong by mixing the following over medium heat until it forms a thick paste:
- 87 grams soymilk (or other plantmilk)
- 20 grams flour (use AP flour in Canada or bread flour outside Canada)
Add the paste to the bucket of your bread maker and add the following in this order:
- 175 grams soymilk (or other plantmilk)
- 25 grams plant-based butter
- 25 grams sugar
- 10 grams salt
- 360 grams flour (use AP flour in Canada or bread flour outside Canada)
- 5 grams yeast
Set the bread machine for the dough cycle, which should be about an hour and a half.
When the cycle finishes, remove the dough, divide into twelve even pieces of about 57 grams each. Roll each piece into a long mini baguette, place on a parchment-lined cookie sheet and cover for a second proof of about an hour.
Meanwhile, turn the oven to 425F.
After the second proof, pop the breadsticks in the oven for seven minutes. Check if they are done–they should be brown and have achieved an internal temperature of 207. If you DO add more time, keep a close eye on them! They brown fast!
Next, melt in the microwave:
- 30 grams plant-based butter
- 1/4 tsp garlic powder
Immediately after taking the breadsticks out of the oven, brush this mixture over them and sprinkle with flaky salt. The flaky salt is optional, but delicious!
These are soft and absolutely delectable! Serve with a little bowl of warm marinara to dip:
James was so crazy about these breadsticks that he ate EIGHT from the first batch in one day! The second time I made them, he managed to choke down only six in one day. We’ll see how he does with the leftovers tomorrow!
The other recipe I’ve been making on rotation is a refreshing and delicious “spoon salad” based on this recipe from the NYT food section. The original recipe calls for halloumi, so I made some of my tofu halloumi.
Now, Emily has told me it’s delicious but to stop calling it “tofu halloumi” because it really doesn’t taste like halloumi, but whatever I call the stuff, it tastes great in this recipe!
I also increased the number of peaches and cucumbers and didn’t saute the almonds as the original recipe directed. I tried sauteeing with the first iteration, but they lost their crispness, so now I just sprinkle them on at the end. I also left out most of the olive oil. The only place I used it was in the tofu marinade. Oh, and the tofu is better air-fried than pan-fried.
Vegan Halloumi, Peach, and Cumber Spoon Salad
Serves 4
First, make a thick mixture of the following in a tupperware container with a lid:
- 2 TBS olive oil
- the zest and juice of one lemon
- 2 TBS dried mint
- 1/4 cup nutritional yeast
- 2 tsp salt
- a couple of grinds of black pepper
Add to the container, mix until well-coated, and leave to marinate for an hour or so:
- 1 340-gram package extra-firm tofu, cut into ½-inch cubes
After an hour, air-fry at 400F for 12 – 15 minutes–until it’s just starting to brown.
Meanwhile, mix in a large serving bowl:
- 4 Persian or mini seedless cucumbers, cut into ¼-inch pieces
- 3 firm, ripe yellow peaches, cut into ¼-inch pieces
- ½ red onion, finely chopped
- ¼ cup lime juice (from about 2 limes)
- salt and black pepper to taste
- A small handful of mint, torn
When the tofu has finished air-frying, add to the above, toss well, and top with….
- 1/4 cup sliced almonds
And why not serve it with one of those lovely breadsticks hot from the oven!
And the song of the day is Ciaran Lavery’s “Shame” because it’s such a pretty song and it’s playing as I write this.
Sideways Cottage... 