Gift Giving: Kalamata Rosemary Sourdough Loaf
Behind the Bake
As I prepare for my upcoming trip, my kitchen has become a hub of "responsible creativity." I’m in the middle of clearing out the fridge, using up every bit of fresh produce, and ensuring nothing goes to waste.
This sourdough loaf was the star of my "not showing up empty handed" mission. There is something deeply satisfying about taking a few humble ingredients—a jar of briny kalamata olives and a couple of sprigs of rosemary from the garden which just smells oh so good and fresh—and turning them into a professional-grade loaf that beats anything from a grocery store.
The Technique: Lamination Wins
I’ve experimented with many different recipes and ways to add "inclusions" (the extra ingredients) to my bread, but for this loaf, I tried the lamination method to help me meet the timeline and needs I had.
Instead of just kneading the olives in, I stretched the cold dough into a large, thin rectangle on a lightly oiled counter. I used evoo, then I scattered the sliced olives and diced rosemary across the surface and folded it back up like a letter.
The Result: The olives didn't clump in the middle; they were perfectly dispersed in every single slice.
The Recipe: Rosemary & Kalamata Sourdough
The Base:
500g Bread Flour
375g Water
100g Active, peaked sourdough starter
12g Salt
The Inclusions:
5 oz Pitted Kalamata olives (chopped and patted dry)
2 tbsp Fresh rosemary (finely chopped)
Instructions:
The Overnight Head Start: I mixed the flour, water, and starter into a shaggy mass and let it autolyse for 45 minutes before adding the salt. To fit my busy Thursday post-work schedule, I tucked it into the fridge for an overnight "cold rest."
The Morning Stretch: After letting the dough take the chill off for 60 minutes, I performed the lamination. I stretched the dough thin, layered in the olives and rosemary, and folded it back into a tidy bundle.
The Bulk Rise: I put the dough back into my proofing container at 80F. It took about 5 hours to become jiggly and double in size.
The Bake: Preheated the Dutch oven to 450F. I scored the top with a two quick, deep slashes and baked it covered for 30 minutes, then uncovered for 15 minutes to get that deep, golden-brown "ear."
The Verdict
The saltiness of the kalamata olives paired with the piney aroma of the fresh rosemary is a match made in heaven. It’s the perfect companion to a bowl of soup (like the Potato Leek we made yesterday!) or just a thick slab of butter.
Wellness Note: Baking sourdough is the ultimate "micro-break" activity. It requires you to step away from the screen for 5 minutes at a time to check the rise or perform a fold. It’s a rhythmic, grounding process that helps settle the "pre-trip" nerves.
A Family Classic Reimagined: My Favorite Vegetarian Beef Stroganoff
There is something about Beef Stroganoff that feels like a hug in a bowl and brings me back to my childhood. It’s been a staple in my family for years, but lately, I’ve been experimenting with ways to keep those deep, savory flavors while leaning into a more plant-forward lifestyle.
Today’s experiment? Taking that beloved family recipe and giving it a vegetarian makeover. I’ll be honest, I was nervous about this because it often hasn’t worked out for me in the past. Though this time with a few clever swaps, I might actually prefer this version!
The "Secret" to the Swap
The challenge with vegetarian stroganoff is replacing the Umami—that savory "fifth taste" that beef provides. Here is how I tackled it:
The Protein: I used Abbot’s veggie ground beef. The texture held up beautifully against the creamy sauce without becoming mushy.
The Flavor Boost: To bridge the gap between "veggie" and "savory," I added Umami seasoning. This is the game-changer that makes your brain think it’s eating a slow-simmered meat dish and was a major flavor profile I’ve missed in the past with other variations.
The Texture: I found that adding a bit more sour cream than the original recipe called for helped coat the veggie crumbles perfectly, creating a richer, more cohesive sauce.
The Recipe
Prep time: 15 mins | Cook time: 40 mins | Servings: 4 - 6
Ingredients
1 package Abbot’s Veggie Ground
8 oz Egg noodles (or your favorite gluten-free alternative)
2 tbsp butter, unsalted
8 oz Cremini mushrooms, sliced (or any you can get your hands on)
½ medium onion, diced
2 cloves garlic, minced
4 cups Vegetable stock
½ tsp dried thyme
1 tbsp Umami seasoning (like the Trader Joe’s blend or mushroom powder)
1 tbsp all-purpose flour (optional, though I used it for authenticity to the original recipe)
½ cup white wine
2 tbsp Worcestershire sauce
1 tsp brown mustard
The "Extra" Scoop: 1 cup Sour cream (add a little extra for richness!)
Fresh parsley for garnish
Salt and pepper to taste
Instructions
Sauté the Base: In a large skillet, sauté the onions and mushrooms until the mushrooms are golden brown, about 8-10 minutes. Add the garlic for the last 60 seconds.
Brown the "Beef": Add the Abbot's veggie ground to the skillet. Break it up with a spatula and cook until heated through and slightly browned, 6-8 minutes. Add the thyme and whisk in the flour until browned, about 1 minute.
Build the Sauce: Stir in the wine first, scraping the skillet and ensuring everything is well mixed. Then stir in the vegetable broth, worcestershire sauce, mustard and your umami seasoning. Season with salt and pepper. Once mixed, add in the uncooked egg noodles and bring to a boil. Then cover the skillet, reduce the heat, and let it simmer until the noodles are cooked, for about 10 minutes.
The Creamy Finish: Stir in the sour cream (don't be afraid to add that extra dollop!). Stir until the sauce is thick and velvety and warmed through.
Serve and Garnish: Dish the noodles into bowls and top with fresh parsley.
The Verdict
The texture and taste turned out great. The Abbot’s beef combined with that extra sour cream created a mouthfeel that was indistinguishable from the original comfort food I grew up with.
Wellness Tip: If you want to lighten this up even further, you can swap the sour cream for plain Greek yogurt—just be sure to add it at the very end on low heat so it doesn't curdle!