Georgian Cheese-Stuffed Bread [Vegan] – One Green Planet

1. In a small bowl, whisk collectively the yeast, agave nectar, and 1/4 cup water. Put aside to bubble.
2. In a big bowl, pour the new milk over the coriander, salt, and coconut yogurt. Add the yeast combination and the flours and stir simply to create a really tough dough. Will probably be in chunks and items.  Don’t be alarmed. Cowl and let sit for half-hour.
3. You in all probability received’t want flour to knead the dough – but when for some cause it’s too sticky – add sparingly. Conversely, if the dough is dry, sprinkle water on it as you knead. Knead for about 10 minutes or till dough is clean and elastic. Frivolously oil a big bowl and place the dough in it to rise for about 1 hour – cowl the bowl with plastic wrap. The dough ought to almost double in dimension.
4. Punch down the dough and divide into eight items. Roll the items into balls, cowl with a clear kitchen towel and let relaxation for quarter-hour. Put together two baking sheets by lining them with parchment paper.
5. Utilizing your arms, a rolling pin or a mixture of each, flatten the dough balls into ovals.  Mine have been about 6-8-inches in size.  Proper within the middle of the ovals (leaving an inch or so throughout), spoon on a beneficiant scoop of the farmer cheese. Fold within the two lengthy sides after which pinch the ends.  Set the dough on a baking sheet and proceed with the remaining dough balls.
6. Cowl the baking sheets with clear kitchen towels and let rise for about 45 minutes.  Preheat the oven to 375°F.  They’ll get fats and puffy and typically the pinched ends come unfastened.  Simply gently press them again collectively.
7. Bake at 375°F for quarter-hour, then flip down the warmth to 350F, rotate the pans and proceed baking for one more 15-20 minutes or till the cheez is agency and the khachapuri are properly browned.  Sprinkle with contemporary cilantro, if desired.
8. Enable to chill for quarter-hour or so earlier than digging in.

For the Tofu Farmer Cheez

1. Mix 1/2 cup almond milk with half of the lemon juice, stir and put aside for a couple of minutes.
2. Lower off one-third of the block of tofu and crumble right into a blender. Add the cashews, the milk combination, the soy sauce and miso paste and course of till clean.
3. Crumble the remaining two-thirds of the tofu into a big bowl. Add the remaining lemon juice, the lemon zest, garlic, onion flakes, cilantro and black pepper. Stir within the tofu-miso combination. Pour into an air-tight container and let sit for a number of hours within the fridge – or in a single day. The combination will agency up because it units.