PlantbasedBrandon

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Red Pepper Flakes

Onion Powder

Chef's Knife

Everyday Pan

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In 2021 I was working 50-60 hour weeks at the post office and eating mostly fast food for convenience. I was always tired and even on my off days I barely had any energy to function. I wasn’t showing up as my best as a husband or a father because I was always tired. I was so frustrated because I felt I was too young to always be so tired. This led me to start to pay more attention to how the foods I ate made me feel afterwards and I came to the conclusion that my diet was why my energy was so low. Being the impulsive person I am I decided to go Plant-based cold turkey to see if that would change things for me. I researched Plantbased recipes and made it a point to make meals without using processed vegan items. I started cooking meals like vegetable soup, plant based chili and mushroom, spinach and cherry tomato pasta. After a week of eating plant-based I felt so much better that I knew I could never go back. I was so excited and amazed by my results that I created my food page @_PlantbasedBrandon on instagram. I wanted to document my journey and to dispel the misconception that vegan food is limited and less flavorful.

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Homemade Vegan Artisan Bread

To a large mixing bowl add flour, instant yeast, salt, sugar and whisk thoroughly. Pour in water, mix with wooden spoon until a sticky dough forms and cover with a kitchen towel for 2-3 hours.

30 mins before the dough is done rising preheat the oven to 450F and preheat your Dutch oven for lunch 30 mins. Then remove from oven and line with parchment paper.

Uncover your dough and Sprinkle a clean surface with flour. Add your dough onto the floured surface to form into a uniform ball. Transfer to parchment paper lined Dutch oven and place the lid on top. Bake at 450F for 30 mins covered and uncover and bake for 10 more mins.

Brush the bread with butter and let cool for 20-30 mins before slicing.

PlantbasedBrandon

Homemade Vegan Artisan Bread

plantbasedbrandon