• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Email
  • Instagram
  • RSS
  • YouTube
TVV-Logo-for-bright-bg

The Viet Vegan

Vegan. Feminist. Nerd.

  • Home
  • About
    • Privacy Policy
  • Recipe Index
  • Work With Me
    • Press

Garlic Scape Pesto Knots

July 24, 2015 by Lisa Le 10 Comments

I fell in love with the smell of warm, puffy garlic knots,
smothered in garlic scape pesto.

Vegan Garlic Scape Pesto Knots

It’s been a long time since I’ve been able to make bread.Β It feels so good to have counter space and healthy hands to knead and work the dough. There’s nothing quite like the smell of yeasty baked bread, wafting out of the oven and filling my entire apartment. The smell of garlic lulls me into a happy daze, as I eagerly wait in front of my oven, watching my little dough babies rise and turn golden before my eyes.
Garlic Scape Pesto Knots

As my little dough babies bake up, I start making the garlic scape pesto. I had heard of garlic scapes before and I knew they were delicious, but I had no idea how lovely they’d be, smothered over garlic knots. The mild, garlicky flavour wrapped up in an olive oil embrace is perfect for topping my golden dough babies. A handful of nuts, a dash of nutritional yeast and a healthy pinch of salt brings the olive oil and garlic scapes into a bright and complex pesto. Add it to pastas, add it to salads. But I wouldn’t dream of a better vessel then atop freshly baked bread.
Garlic Scape Pesto Knots

When my timer dings, I dig up my well-loved and well-used mismatched oven mitts. Pulling out the tray, I inhaleΒ the garlic-scented knots as I walk them to my cooling rack by the window. I slather on the pesto, massaging the paste into the voluptuous curves, the warmth of the freshly baked knots sends more waves of garlic into the air.
Garlic Scape Pesto Knots

I tenderly bite into one, the slightly crisp outside gives way to soft, chewy goodness inside. The pesto piques my tongue as it marries into the knots, and before I know it I’m eating a second, and then a third. I’m in carb-heaven, and I don’t wanna come back down to Earth where I remember Scott Pilgrim’s incredulous reaction when Ramona Flowers tells him thatΒ “bread makes you fat“.
Garlic Scape Pesto Knots

This is my second recipe for Produce Made Simple this week. I’ve loved featuring and experimenting with these micro-seasonal veggies. Zucchini flowers are a new addiction of mineβ€”I can’t seem to get enough. And garlic scapes have found their way into many of my dishes where I’d typically use another aromatic like onion or garlic. Check out my recipe live on the site now and forever, and I hope you check out the articles on the site for tips to select, store, and prepare produce, as well as nutritional info, tips, and flavour pairings.

Spread the love:
error
fb-share-icon
Tweet
fb-share-icon

Filed Under: Appetizers & Sides, Baking, Snacks, Vegan recipes Tagged With: break, garlic, knots, produce made simple

About Lisa Le

Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food in bowls.

Reader Interactions

Comments

  1. Katie @ Produce On Parade says

    July 24, 2015 at 1:03 PM

    These are beautiful, Lisa!! #givemeallthegluten I need to make bread this week. I’ve been so busy, that my bread making has taken a hit. I’ve recently discovered spelt flour and have been experimenting with it. Have you used it before?

    Reply
    • Lisa Le says

      July 27, 2015 at 2:05 PM

      Thanks Katie! I was channelling your glutenous vibes. Eventually I’ll tackle making my own sandwich bread too haha. I’ve never tried using spelt flour except in muffins. I didn’t really like it, but that was when I was first introduced to GF flours so maybe thats why XD

      Reply
  2. Brenda says

    July 24, 2015 at 5:42 PM

    Ooh, I’ve been growing some garlic and thus have some scapes handy. I think I’ll have to try this.

    Reply
  3. cupcake recipes says

    July 27, 2015 at 9:55 AM

    These are incredible, I fell in love with their simplicity. garlic is so good for health

    Reply
    • Lisa Le says

      July 27, 2015 at 1:56 PM

      =) Garlic is definitely super good for you!

      Reply
  4. Lisa Le says

    July 27, 2015 at 1:55 PM

    =) Thanks for reading, hope you like it!

    Reply
  5. Natalia says

    August 1, 2015 at 2:36 PM

    How beautful! And that pesto looks delicious!

    Reply
  6. Wendy says

    March 3, 2020 at 1:39 PM

    I cannot see any recipes here!

    Reply
    • Lisa Le says

      March 5, 2020 at 10:01 PM

      It’s linked in the post :) It lives on ProduceMadeSimple.ca

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Lisa

Xin chΓ o! Welcome to my food blog. Thanks for visiting, reading, and enabling my obsession with food and photography.

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

looking for something?

Recipe index sidebar
YouTube-Graphic-side
Vietnamese recipe index button
  • Popular
  • Recent

Footer

What are you craving?

Recipe index footer

Looking for something?

Find me in other places :)

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Find me on YouTube!

youtube_watch

View

Jan 16

Open
My latest YouTube video with my recipe for EZ PZ sourdough bread is live. No need to wait for a levain, no autolyze, and no super wet, sticky dough or gummy bread!
🍞
I've been thoroughly enjoying all this bread and how consistently delicious it has been! Please go give it a watch to hear me wax and wane about bread, or check out the blog post for a video with no talking, only bread πŸ˜‚
🍞
#thevietveganrecipes https://youtu.be/Y9R2Ivw1tgQ #thevietvegan #sourdough #sourdoughbread #flourwatersalt #masamadre #breadmaking #veganfoodshare #bestofvegan #veganbaking
614 13
View

Jan 13

Open
Just a new What I Eat In a Day vlog where I make many bready things and get extremely excited about my new water bottle 🀣Featuring the vegan spicy negi ramen kit from @crafty_ramen (gifted), my go-to daal, sourdough naan experiments and discard bread experiments!It's live on the channel now 😊
https://youtu.be/QuagXSKuknE#thevietvegan #thevietveganrecipes #whatveganseat #whatieatinaday #kwvegansociety #hamiltonvegan #hamont #veganfood #veganuary2021
1063 30
View

Jan 9

Open
Henlo it's been a very busy week on my end but I've been working hard to try to get back up to 2x a week uploads again. So last week I posted two bookish videos and today I posted my sourdough discard chocolate chip cookies!
πŸͺ
Crisp edges, chewy centre, crunchy flakes of @maldonsalt on top...MMM. A perfect way to use up some sourdough discard!
πŸͺ
Video is up on the channel, and recipe is on the blogπŸ₯°https://bit.ly/2LilQk3#thevietvegan #thevietveganrecipes #whatveganseat #sourdoughdiscard #sourdough #πŸͺ
712 18
View

Dec 16

Open
[AD] Tis the season for finger food and delicious bites! So many vegan charcuteries tend to be nut-heavy, but for those who are allergic to many things like me, you might enjoy this pizza snack board I created for @whollyveggie with some marinated mushrooms (recipe on the blog), fresh veggies, and olives, and vegan salami to snack on, with pizza sauce to dunk in!
πŸ•
I used the Classic Cheese, Margherita pizzas, and Naked Cauliflower Crust that are frozen and delicious for a snack board. I honestly kind of forgot that they were gluten-free because I love a nice, crisp thin crust and this was tender enough to yield a nice, chewy bite while being golden and crisp!
πŸ•
Find the recipe on my blog, deets on your closest Wholly Veggy retailer on their website, and please tag me and @whollyveggie in your homemade pizza snack boards! I'd love to see how you customize yours :)
πŸ•
#thevietvegan #whollyveggie #veggiefullmeals #respecttheveg #whatveganseat #veganfoodshare #bestofvegan #vegancharcuterie #thevietveganrecipes https://bit.ly/3gTF22N
605 37
View

Nov 28

Open
Feeling like I got my mojo back! Also coincidentally my cycle ended, so maybe that had something to do with this week of super low energy and negativity πŸ˜‚β£οΈπŸ˜­Today I cleaned out the fridge, treated myself to a schnickers square from @covenhamilton and made some Instant Pot phở because Eddie's been missing @saigonlotustoronto and we haven't been able to go all year (for obvious reasons).You can find the recipe on the blog. I'll put a swipe up link since the link in bio sometimes take a second to populate, or you can use the search bar at the top of my blog! Hope you are all having a relaxing weekend ☺️Instant Pot Phở: http://bit.ly/2DdKATA#thevietvegan #thevietveganrecipes #whatveganseat #veganfoodshare #veganpho #vietvegan #vietnamesefood
1589 31
View

Nov 26

Open
A lot of you are celebrating Thanksgiving today, and while this Instant Pot red curry lentil and potato stew is not a Thanksgiving recipe, I wish you all the best this weekend and kindly remind you that Thanksgiving has a lot of colonial, traumatic and genocidal origins of Indigenous peoples across North America.
πŸ‚
Eddie loves Thanksgiving food (I mostly like stuffing/dressing and mashed potatoes haha) so I understand that nostalgia and love for Thanksgiving fare, but I hope you also take this time to continue your education in Indigenous history, culture and how the exploitation and trauma still affects Indigenous cultures and peoples today.
πŸ‚
I always worry I'm being like a bummer to remind you of this year after year, but I'm on my own journey of education and unlearning the history we were erroneously taught and all the convenient gaps that didn't tell the whole story. We are all unlearning together.
πŸ‚
And while it is important to learn about the heavy history, I also implore you to appreciate and support Indigenous art and cultures. I recently finished reading Son of a Trickster by Eden Robinson and I have many more books by Indigenous authors on my to-read list!
πŸ‚
Enjoy the time with your loved ones (hopefully very safely, and hopefully you've quarantined before seeing each other). It can be hard to deny our families who have varying levels of concern, but know that the precautions you take now show the people you love and the communities we're in how much you care. Virtual celebrations aren't quite the same but are a nice stand-in for being alone.
πŸ‚
Also fyi this is an Instant Pot red curry lentil and potato stew I shared last week. On YouTube and the blog! https://bit.ly/3nCsQWm
πŸ‚
#thevietvegan #thanksgiving #thanksliving #veganthanksgiving #thevietveganrecipes #whatveganseat #veganmealprep
362 4
View

Nov 7

Open
I feel like it's no suprise to anyone that my favourite colour is green and that this green ramen is an herbaceous, vibrant way to eat your greens!
πŸ’š
PLUS I use peas in the sauce to add some lean, green protein so you don't feel hungry again in 20 minutes like you would if you just ate a pack of instant noodles πŸ˜‚
πŸ’š
Recipe is linked in the bio, although it might take a sec to repopulate but it's also in my Asian recipe highlight (although it's not really Asian... it's just green saucy noods but my regular recipe highlight is getting too long πŸ˜…)
πŸ’š
#thevietvegan #thevietveganrecipes http://bit.ly/2w7pXE4 #whatveganseat #veganfoodshare #bestofvegan #eatyourgreens #vegan #vegansofig
1085 18
View

Oct 30

Open
Inari pockets with vegan crab salad from my last hiking vlog πŸ±πŸŒ³πŸ‚ some of y'all might remember that this package of tofu pockets was similar to the package I have bought before and I realized too late that they had clam and oyster extract in the seasoning.
🍁
Because I was going on a hike with a few omnis, I figured it was worth just using it anyway to feed them so it didn't go to waste, and that way Eddie and I didn't have to eat it all on our own. This dilemma can be controversial, and I've had people (well, one persistent person) hate on me for drinking a can of Arizona Iced Tea after I bought it and realized too late that it had honey in it.
🍁
Y'all, being vegan is point blank a privilege. Choosing what to eat, being informed enough to want to choose vegan, having access to fruits and vegetables that don't cost $$$$, having time to cook, having the time to LEARN how to cook, it is all overlapping privileges that enable any of us to eat vegan. Throwing food away because of a mistake you made even though it is perfectly edible is not helping the animals (and it is so wasteful!)
πŸ‚
Obviously in this case, it was just extract and not actually pieces of meat, dairy, or egg, so it was easier for me to eat it without trying to think about it. And honestly, I'm unsure if I would be able to eat anything non-vegan without getting sick (because I got hives after eating the tofu pockets πŸ™ƒ), but it's nuanced and eating a non-vegan product you bought by accident doesn't make you a bad person. It doesn't discount your veganism. You simply learn from it and keep trucking on.
🍁
Anyway, I explain this in the video but have a watch it you want to see how I made the inari and the beautiful trees on the hike 😁#thevietvegan #thevietveganrecipes https://youtu.be/aBY97WhZCw4 #inarisushi #whatveganseat
1010 35
View

Oct 27

Open
From before my last manicure πŸ˜… vegan tempura batter for super crispy, light and simple fried goodness! Recipe is live on the blog :) the last few days have been pretty busy but hopefully I will be back on testing upcoming recipes soon!Recipe will be in the swipe up in stories, and linked in the bio (although sometimes it takes a sec to populate πŸ˜…)#thevietveganrecipes https://bit.ly/34y9lYv #thevietvegan #whatveganseat #veganfoodshare #vegantempura #bestofvegan #veganeats #eeeeeats #feedfeedvegan
624 15
View

Oct 15

Open
I've been eating this nearly every day for the past four days πŸ˜‚ bΓ‘nh hỏi thα»‹t nΖ°α»›ng chay! I've been meaning to develop a nem nΖ°α»›ng chay recipe to go along with this but this week was not the week haha.
πŸ₯—
Did anyone else grow up eating platters upon platters of bΓ‘nh hỏi at long weekend parties and family gatherings? I swear these take up less space in my body than actual noodles because I can always eat an alarming amount πŸ˜‚
πŸ₯—
Check out the new video on YT and the recipe on my blog, swipe up links in my stories!
πŸ₯—
#thevietveganrecipes https://bit.ly/343B7vP #thevietvegan #whatveganseat #vietnamesefood #vietvegan #veganfoodshare #letscookvegan #banhhoi #vietkieu
1368 35
TVV logo

Copyright© 2021 Β· The Viet Vegan Β· All rights reserved

  • Recipe Index
  • Privacy Policy
  • Work With Me
  • Press