March 29, 2010

Stuffed Focaccia Bread

I made this last night. It's good right out of the oven, but I think it is better if wrapped and chilled overnight and warmed a little before serving. I brought it to work today and it got some good responses.

This is from one of my favorite vegan cookbooks, Blossoming Lotus-Vegan World Fusion Cuisine. I don't think I should post this recipe, not sure about the copyright issues. But, I would suggest anyone wishing to prepare some awesome vegan meals to buy this book. I think it cost me $20 a few years ago. There is a great glossary of terms and different vegetables, grains, fruits, etc., bean and grain charts, and some cooking skills tips. There aren't as many pictures of the food as I would like, but lots of beautiful pictures of peaceful places around the world. So, I am not sure if this is what the bread should look like, but it's fine with me.

The bread is made from spelt flour and a little cornmeal. I mixed some fresh herbs in olive oil and let them sit for about an hour then combined with the flour and cornmeal. The filling is made from yams, chopped red pepper, onions, garlic, one jalapeno, and fresh cilantro.

Shiva Shakti's Himalayan Stuffed Bread
Blossoming Lotus-Vegan World Fuision Cuisine, Page 98


  1. D Kay-- your recipes are great! Would you be interested in submitting any of them for a charity cookbook called the Flexitarian Cookbook?
    If so, email us at :)

  2. I can attest that this was very tasty! :)