Buns, Buns, Be My Buns

             *New picture will be added soon*

When I tell you that this bread recipe is delicious - it is positively delicious! The recipe doesn't take too long, is easy to make your own, and produces the fluffiest and most flavor-filled bread you will ever eat. You can use rosemary, thyme, oregano or any other herb mixes you like. The key ingredient here is a little bit of garlic powder - which hits off the parade of flavors that hit your tongue. After the wonderful shock of garlic powder being a delicious component in my bread-making (I normally use fresh), I could taste the fresh bursts of rosemary and Italian oregano that I used. There's already extra virgin olive oil in the mix, but  I decided to coat each of my breadsticks with a mixture of salt, garlic powder and more olive oil.

(The bread recipe belongs to Enjolinfam on http//www.food.com/, and is titled "Healthy Italian Breadsticks or Pizza Crust)

After I pulled those babies out from the oven, the aroma hit me with wave upon wave of flavor. I knew it smelled positively delectable - but did it taste and feel just as delicious? Normally I would have waited for them to cool down but that smell was much too tantalizing to me. I picked up one of the smaller buns for a taste test, and after one big bite I knew I was in trouble. Soon I doused it with more of the olive oil-garlic mixture that I used for the coating and had eaten a little over half of the bread on the plate (there were quite a few more before the picture was taken). I made sure to save a bit of the dough and the already baked bread for a meal for the next day, but this time I decided to kick it up a notch. I had a can of chickpeas that hadn't been used in any Middle Eastern dishes yet and I always keep some form of seaweed in the house. I felt that it was time to introduce these two ingredients in the "Not-Tuna style".

I could never stand the taste or smell of mayonnaise before becoming a vegan, meaning that even the alternative "Vegenaise" was out of the question. I decided instead to just wash, drain and mash the chickpeas, strip up about a quarter of some nori, and add in some salt, rosemary, olive oil and finely diced red onions. I tasted it - and it was most definitely to my non-fishy liking. It wasn't too strong and it would go perfectly as a protein filling for this tasty bread. I wrapped up my "Not-Tuna Salad" and stashed it in the refrigerator overnight. I let the buns cool down some more and they followed the same route.

The next morning I heated my oven to about 250 degrees and put my buns on a baking sheet to warm them up. While the oven was being preheated I took out my "Not-Tuna Salad", mixed it up with some more olive oil to keep it from being dried out and tasted it once more. I found out that it tasted even better after it had been refrigerated for a few hours, and after the rolls had been toasted I slit them in the middle and stuffed it with the cool salad. I then proceeded to stuff my face with the delicious sandwich. Perhaps it would have been even better with some cucumber slices. Alas, I didn't have any and could not see for myself, but I was most definitely pleased with what I had then.

Enjoy!

             Signed, 

<3 Bou Shin <3